Question:
Machine guns.. Actually I have couuple of automatic fly sprayers that go off every 15 minutes. I also have multitude of fruit fly traps. Than the last resort are these elctronic thingys that are suppose to drive them away. but, I still have fruit flys…
– Hide quoted text — Show quoted text – How do they keep fruit flies out of the open fermenters? They even get in the airlock of my secondary fermenters. Bill
Response:
– Hide quoted text — Show quoted text – Machine guns.. Actually I have couuple of automatic fly sprayers that go off every 15 minutes. I also have multitude of fruit fly traps. Than the last resort are these elctronic thingys that are suppose to drive them away. but, I still have fruit flys… How do they keep fruit flies out of the open fermenters? They even get in the airlock of my secondary fermenters. Bill Dave dog barrosa valley south Australia It depends on the fermenters output of carbon dioxide output vessel If it is small have a lid or if it is large have shade cloth on it but
dont worrie
Response:
If it was only possible.. I love my fruit wines, but damn lets get the grape going!
– Hide quoted text — Show quoted text – Come to Ohio in about three or four weeks and look at all the open fermenters with grapes bubbling away…. OH THE AROMA!!!! Doug, please post some of that aroma for all of us to enjoy…. Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/index.asp
Response:
How do they keep fruit flies out of the open fermenters? They even get in the airlock of my secondary fermenters. Bill – Hide quoted text — Show quoted text – Come to Ohio in about three or four weeks and look at all the open fermenters with grapes bubbling away…. OH THE AROMA!!!! Doug, please post some of that aroma for all of us to enjoy…. Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/index.asp
Response:
Come to Ohio in about three or four weeks and look at all the open fermenters with grapes bubbling away…. OH THE AROMA!!!!
Doug, please post some of that aroma for all of us to enjoy…. Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/index.asp
Response:
Thanks to everyone who answered. Talk about showing my inexperience…it didn’t occur to me to just take the top off and look!!! Anyway, it was a false alarm. After 72 hours the air lock is percolating away continuously…I guess I just should have been more patient, a theme that seems to run through all of winemaking. In the future I think I will make a starter, or, at the very least, sprinkle the yeast on top and not stir it in right away. Thanks again everyone! -Cat – Hide quoted text — Show quoted text – First, check the seal on the lid and air lock bung. It may be nothing more than a leaky fitting. Second, with 3 gallons of head space, it will take some time to build enough pressure to activate the air lock. Third, remove the lid and take a look. If there is no activity, it may be time to think about adding some new yeast (try a starter) Will Help! I made three gallons of must for a peppermint wine based on a recipe in The Joy of Winemaking. I followed it exactly, added all the usual ingredients. Once cool added three campden tablets. Waited 24 hours and then added champagne yeast (recipe called for it). Now it’s 48 hours after adding the yeast and the airlock shows ZERO activity. Nothing. Bubkis. Zilch. Am I being impatient? When making wine from kits I get vigorous activity in 24 hours. Could the yeast be "bad?" How much longer should I wait? If it still doesn’t get going, what should I do to "encourage" it? I used peppermint, sugar, yeast nutrient, tannin, acid blend, and water. It has been stored at about 72 degrees (no place warmer available). Anyone have any ideas?
Response:
First, check the seal on the lid and air lock bung. It may be nothing more than a leaky fitting. Second, with 3 gallons of head space, it will take some time to build enough pressure to activate the air lock. Third, remove the lid and take a look. If there is no activity, it may be time to think about adding some new yeast (try a starter) Will
– Hide quoted text — Show quoted text – Help! I made three gallons of must for a peppermint wine based on a recipe in The Joy of Winemaking. I followed it exactly, added all the usual ingredients. Once cool added three campden tablets. Waited 24 hours and then added champagne yeast (recipe called for it). Now it’s 48 hours after adding the yeast and the airlock shows ZERO activity. Nothing. Bubkis. Zilch. Am I being impatient? When making wine from kits I get vigorous activity in 24 hours. Could the yeast be "bad?" How much longer should I wait? If it still doesn’t get going, what should I do to "encourage" it? I used peppermint, sugar, yeast nutrient, tannin, acid blend, and water. It has been stored at about 72 degrees (no place warmer available). Anyone have any ideas?
Response:
I just had a similar problem getting my latest rhubarb started. In my case, the yeast was too old. Try fresh yeast and make a starter with some of your must, diluted a bit, adding more must every few hours. If it is bubbling away, go ahead and pitch it in. Yeast are somewhat sensitive. They can be killed during shipping if they get too hot in the truck. The directions on the Red Star yeast pack say to use within one month!
Reminds me about a shop who sells winekits and yeast. They had some old winekits they want to sell out for 1/2 price. The boxes was black with gold letters on it. To make them visible for the customers, they put the boxes on a low table outside the shop… in direct sunshine. The outdoor temperature was well above 20 deg. Centigrade. Imagin the temperature inside the black boxes?? Wonder what happened with the yeast. Guess it was killed by the heat. J
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