Friday, May 14, 2010

Brainstorming on Pineapple Orange Wine

After racking the wine last night, videos to be posted later after editing, Antonio and I were discussing the open air space in the carboy.  The next time we rack it, we need to get rid of it, and I would like to do that sooner than later.....next week?

The way I see it, we have three options.

  1. Rack it, and then fill the space with a purchased wine of similar taste and qualities.(Blending, but slightly loosing the homebrewness of the wine.
  2. Rack it, and fill with water.(Dilluting with about a half gallon of water)
  3. Rack it in to 5 individual gallon jugs, each with airlocks.

What do you guys think?

We may also have a stuck fermentation on the Pear Wine since it only dropped from 1.030 to 1.028 since the  last time I racked it. Antonio, if it is okay with you, I would like to add some Yeast Energizer, not Nutrient to the wine, about 1 1/2 tsp.  And see what happens.  I can't imagine that the temperature is too high since the Pineapple Orange fermented just fine.

Summer is approaching, gentlemen, and soon Der Brauer will be back in the STL area.  Be sure to post brew dates, harvest dates, and anything else in the Calendar.

Cheers,
Matuz

2 comments:

Antonio Manzi said...

Rack it in individual small jugs, I say. It's going end up being barely over 4 gallons.

Irish Rover said...

I think attentuation is the major factor in the strength of the wine. You want it to taste dry but not flavorless, yet you don't want to have a high FG because then you have cough syrup. Maybe propagation of the wine yeast. Do they sell liquid wine yeast?