I just made my first batch of homemade wine. The recipe I recieved from an older guy I know is as stated:
10-pounds of suger
1-gal of juice
4-frozen concentrate juices
2-packs of yeast
and his wine is excellent.
I jsut made some following the directions. But I just cleaned up a mess in my shed. Now I am just realizing that I think i might hacve put too much Yeast as he only specefied packs. I bought mine at Sam's Club and mine were 2-16oz packs. So I added 2 pounds of yeast to my wine. I cleaned my mess and its still "cooking" will it turn out drinkable still?
I just signed up this is my post. Just wanted to state that. Thanks for anyhelp
the recipe looks like he made a total volume of 5 gallons. If you are using bread yeast it will not ferment like wine yeast. But however 5 grams of yeast would be needed for that amount
It is bread yeast. And I put in a total of 32oz
It should still be drinkable right? Since the yeast dies after it cooks?
After reading your post, I am confused. A "packet" is less than an ounce, and you added two pounds? I am aware that you can buy bulk yeast for use in a bread maker in jars, and one pound sound about right for a jar. So, did you add 2 jars of bulk yeast for your wine?
I read the first post and when I saw the yeast I read pkg instead of pound. wow 2 pounds of yeast yes they are going to die the problem will be the huge population will cause it to have off taste.
Is there anyway to balance out the taste or should I just start over? It's goin on its third day now
Let it ferment. if you have an extra bucket maybe go ahead and decant it over to it leaving the bottom inch of sludge behind. That will get rid of a lot of them. when you go to carboys just watch them and every time you see an 1 in of build up rack it. You will most likely find yourself racking it a lot so do what you can to prevent it from oxidizing, being careful when siphoning. By doing so you will maybe get rid of the hulls quick enough. The only other thing is as the die and settle out basically their insides(protoplasm) is absorbed in the wine. My first thought on this is to get the wine down to a temp like 32 degree and most or all the yeast will go dormant and fall out allowing you to siphon it off of them then continue on the ferment.
This photo is what I have. I have another empty jug and a hose to siphon with. I don't know if I can screed with this container. I am new to this and maybe I am misunderstanding you a bit. It will be cold here the next few days but it is still bubbling rapidly.
at 4 days its almost done fermenting. For the first 5 - 7 days of fermenting I just use a 5 or 6 gallon bucket or even a 10 gallon brute trashcan that way you dont have to worry about it bubbling over and making a mess. yes in a day or 2 taste it. It should start tasting bitter. I would set it outside in shade if it is going to be close to freezing, maybe most of the yeast will go dormant instead of dying and wait a few days you should see a build up of 2 or 3 inches siphon off the wine leaving the bottom behind this will be all the yeast. Then bring on back into the house and let it come back up to 70 degrees. There will still be yeast left in it to finish it up.
I have never talked to anyone who has done this and the above is just a theory.
So let me clarify if you don't mind.
The original recipe call to let it ferment for 1 month and syphon and filter into another jug. After sitting for another month I can bottle it.
Mine has been fermenting/cooking for 2 days now. When are you suggesting I put it outside and for how long? Then when to transfer it/syphon it into my other jug and let ferment more? I am sorry for all these questions. I am trying to figure all this stuff out and get it perfected and hopefully move onto real fruit one day. I really appreciate all the help also.
The original recipe call to let it ferment for 1 month and siphon and filter into another jug. After sitting for another month I can bottle it.
Mine has been fermenting/cooking for 2 days now. When are you suggesting I put it outside and for how long?
Then when to transfer it/siphon it into my other jug and let ferment more?
Thanks for all the help/advice. I'm pretty sure ill be back soon with more, as there is much to learn.
I will also let you know how it works
OK in back. I think i saved the wine. I transferred it over after it finished cooking so it wasn't sitting in all that yeast. Now its clear and smells fine. I know it hasn't been but about 20 days. When is it ready to drink? I don't want to rush anything
Let it sit for about another 30 to 60 days, sediment will build up in the vottom as the wine clears, then rack it again. After that racking let it sit another 30 to 60 days, rack again if necissary. Once you are certain you have removed all the sediment and dead yeast, then you can bottle. At this point, the wine should be very clear, not cloudy or hazy. Then, depending on the type if wine, let it age in the bottle for a few weks, months, or years...
yep cant touch that. but you can have a sip anytime during the racking described above.
OK thanks. I will let it sit and transfer then rack it.
For a gallon of wine. 1 teaspoon yeast, 1 teaspoon yeast nutrient, I teaspoon pectolase (Pectolase will help at the clearing process if added at the start of fermentation. I have been making homemade wine for well over 20 yrs.
1 tsp is god for 2.5 gallons so you could really cut that in half. For the yeast that is
Yes. It will be drinkable. At some point the yeast will choke on its own vomit (alcohol) and will die and sink to the bottom. Siphon off the booze from the top and let it settle as well, until most of it looks clear. Siphon off the clear stuff and toss out the dead yeasties.
It'll be fine. And I may use your recipe!
We make our own red wine. Grapes only. Want to know if there is yeast in the wine after fermentation ( when ready ) Thanks!
After the fermentation is complete, the yeast will make its environment so toxic it dies. Then the dead yeast cells will settle on the bottom of your fermenting vessel. Let it sit for a few weeks for all the yeast and sediment to settle. Siphon off all the good clear wine, discard the sludge left behind (the dead year cells/sediment). You may need to repeat this step several times. And no, there will be no yeast in your finished product.
Also, please read through this website, there are panty of knowledgeable individuals that can help you make good wine.
Thank you so very much and I will get around the website. I am not allowed to have yeast of any kind, but like my glass (s) of red. Linda
If this is a medical condition, I am no doctor. Never even dressed you as one for Halloween. Just a small time hobby wine maker. So, with that said, I cannot guarantee that there is no residual yeast in your wine, home made or professional. You may want to consult with sometime else a little more knowledgeable on the subject, and if it is a medical/dietary concern, a doctor or specialist of some sort, not some random fella on a forum site.
Thank you. Not sure where to ask as you suggest, but yes it is a medical concern. Well, I can just quit wine too I guess in case.....
Just to clarify - we make wine with no yeast/no additives at all , but I think it makes it's own yeast, right?
Linda if your making Red Wine from scratch adding no additional yeast, you should know that there is naturally occuring yeast in the grapes. I would assume that if your final product is a good tasting wine with no carbonation then all the yeast has been neutralized.
Even if you do add yeast, you can add Sodium Metabisulfite to kill the yeast off after thier job is done.
Thanks so much - what I thought - that there was naturally occurring yeast! Yes, the wine is good and no carbonation. I guess there is no other way to test for yeast......I will keep the sodium metabisulfate in mind. Can't have bread either!
jeez so you can't eat any fresh fruit or vegetables. That would just devastate me as I love to step out back and have a snack. But like Winenot stated if you stabilize the wine and wait till no more dust settles on the bottom the yeast will be gone. You can also filter it.