Here is my must after I added sugar water and the other ingredients. The yellow stuff is yeast nutrient. The white is an acid blend and the brown is grape tannin. I used my triple scale hydrometer and here are the readings. Specific Gravity(amount of sugar) 1086, Potential Alcohol 11% and Balling 21. I knew the S.G. was a little low(target S.G. 1090) so I added one cup of sugar to boiling water and dissolved it. Once it was cool I added it to the must. This brought me in the 1090 range. I also tested the acid and got a .75% reading. That's also a little high but since I added the extra sugar water I think I should be just fine. This all proves that recipes aren't fool proof. If I would have followed the recipe and not done my testing I would have never known where my must really was. The only thing I didn't add was the yeast. I coverd it and let it sit over night. The next day I'll make a yeast starter.
(11/14/05) A yeast starter is when you rehydrate the yeast, in water or juice from the must, and let them multiply. This ensures the fermentation starts at a furious rate. Most will say to let your yeast rehydrate for a couple hours but the package stated not to let it sit for longer that fifteen minutes. I always listen to the manufactures instructions. The yeast I used was LALVIN K1-V116 which is what the recipe called for. After I added the yeast starter I stirred the must, place the lid on the primary fermenter and inserted an air-lock in the hole in the lid.
(11/15/05) I stirred the must for the first time and there was a crazy amount of action happening. The yeast are really doing there job. I also added a floating thermometer to keep an eye on the temperature. It's staying around 72 degrees F and that is a perfect temp to ensure good fermentation.
(11/16/05) Last night I stirred the must and I will do that for another three to four days. The yeast are stilled working and the stinch is horrid but that means we're making wine. To tell the truth, I really like the smell. I'll update more later.
(11/17/05) Stirred again. You may be wondering why we need to stir the must. The reason is because the yeast need oxygen feeds the yeast and keeps them converting the sugar to alcohol. So now tomorrow I will start stirring twice a day. These last few days are important part of the primary fermentation process. Check out the
stirring photos. Note the amout of bubbles there are once I started stirring. |
