Question:
– Hide quoted text — Show quoted text -I am presently working on my first batch of apple wine and all seems to be going well except for one thing. I first re-hydrated my yeast and added it to the must. I was expecting that when I saw some of the yeast gather at the bottom, it would indicate the time for my first racking. The only problem is that some of the yeast fwll to the bottom immediately thus making it more difficult to tell when racking is necessary. How do I determine this now? Does the fact that I am using regular baking yeast have something to do with this? I was told that this type of yeast can work well with citric fermentation. Any comments would be appreciated. Frank Taylor, Jr. Georgia Institute of Technology
Frank, I can tell you my technique and mayby it will help some with your expectations. I jump start my yeast by adding 2 packets of wine making yeast to a small quantity of must in a glass jar with a paper towel over it. I then put it in the oven with only the light on for one to two hours. When I can visually see foam in it, I pour it into the must. Next, I let it ferment for one to two weeks. There is usually quite a bit of bubbling and foaming going on at this point. When the foaming calms down, I rack it into a carboy. In your case, I wonder if your yeast was bad. If you don’t see a lot of foaming then you probably are not fermenting and need to add some more yeast to get it started. Also, the fermentation could take a while (mayby a week) to get going if you do not jump start it first. In five gallons of must, it will take a while for the yeast to multiply. Hope this helps, Paul
Response:
I am presently working on my first batch of apple wine and all seems to be going well except for one thing. I first re-hydrated my yeast and added it to the must. I was expecting that when I saw some of the yeast gather at the bottom, it would indicate the time for my first racking. The only problem is that some of the yeast fwll to the bottom immediately thus making it more difficult to tell when racking is necessary. How do I determine this now? Does the fact that I am using regular baking yeast have something to do with this? I was told that this type of yeast can work well with citric fermentation. Any comments would be appreciated.
I would not recommend using baking yeast for winemaking. Find your nearest wine supply shot and purchase some proper yeast for winemaking. I do not know how your effort will turn out now if you combine the wine yeast with the baking yeast but it might be worth trying if it will help ensure that the fermentation goes to completion. I recommend you pick up a beginner’s book while you are at it. Have you read the FAQ for this group? You can tell the proper time to rack the wine from the specific grativity on your hydrometer. I usually rack for the first time when the S.G. is about 1.000 to 1.005. You do not want to rack too early as it might foam up in the carboy. Good luck! Dan Ostler Pickering Wine Guild
Response:
- Hide quoted text — Show quoted text -Frank Taylor, Jr. writes: I am presently working on my first batch of apple wine and all seems to be going well except for one thing. I first re-hydrated my yeast and added it to the must. I was expecting that when I saw some of the yeast gather at the bottom, it would indicate the time for my first racking. The only problem is that some of the yeast fwll to the bottom immediately thus making it more difficult to tell when racking is necessary. How do I determine this now? Does the fact that I am using regular baking yeast have something to do with this? I was told that this type of yeast can work well with citric fermentation. Any comments would be appreciated.
Personally I leave the wine for two or three months, and then rack. But I leave my wines in the demijohn for 9 months before bottling, and I guess a lot of folk like to bottle a LOT earlier than that! I’ve never used a baking yeast in wine, though. I gather that they only produce alcohol levels of 11% or so, and ferment a lot more vigorously, so I guess you would get more sediment more quickly. I’d give it 2 months, personally. ++++ If you agree copy these 3 sentences in your own sig ++++ Bored and trying to avoid his dissertation.
Response:
I am presently working on my first batch of apple wine and all seems to be going well except for one thing. I first re-hydrated my yeast and added it to the must. I was expecting that when I saw some of the yeast gather at the bottom, it would indicate the time for my first racking. The only problem is that some of the yeast fwll to the bottom immediately thus making it more difficult to tell when racking is necessary. How do I determine this now? Does the fact that I am using regular baking yeast have something to do with this? I was told that this type of yeast can work well with citric fermentation. Any comments would be appreciated. Frank Taylor, Jr. Georgia Institute of Technology
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