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4 years ago #1
Gambler72
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Just following the recepe to make a 5 gallon batch of apple wine and my fermentation bucket is full to the top with apples without putting any water in! is that right?

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4 years ago #2
bob1
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You need a bigger bucket. Something around 10 gal bucket to make 5 gal of apple from chopped apple.

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4 years ago #3
Gambler72
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now ive seen your reply....didnt know what to do so i put all the apples in 1 bucket (nearly filled the top) and topped it up with the sugar water to the 5 gallon mark. Have i messed up my wine before ive even started? took me 2 and a half hours to chop all the apples and cost me about $40 for the apples

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4 years ago #4
Gambler72
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This is what it looks like now

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4 years ago #5
Gambler72
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tried posting a pic but its too big a file to send

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4 years ago #6
bob1
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It needs to set over night just get another bucket or split it and add the rest of your water and make sure it is at an sg of 1.090 to start. I would make a run to what ever you have for a home depot and grab a 10 gal trash can. you will need one if you keep making wine. Also in a pinch a big cooler will work they are 15 gal.

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4 years ago #7
Gambler72
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problem is all the shops have closed and im out of buckets. im gutted man! Im just going to have to leave it now....what is the likly outcome? the book im reading didnt mention any of this....im not happy

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4 years ago #8
Gambler72
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at the moment ive got a bucket with about 6 inches of liquid at the bottom then all the apples are floating on top of that. Wish the book had told me to use a bigger container or split it between 2 5gallon buckets

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4 years ago #9
Gambler72
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is my wine ruined before ive started?

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4 years ago #10
bob1
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no I dont think so but you needed enough hot water to get a good extraction. The thing I am worried about is calculating your sulphite addition.

But you can top with sugar water after you strain it also. Now I have to ask did you already add all the sugar or did you just get the liquid to 1.090?

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4 years ago #11
Gambler72
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.

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4 years ago #12
Gambler72
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The pic above is what it looks like if thats normal? The water level on the bucket shows 23 ltrs. I already put the sugar in as i just followed the instructions in the book. Ive added the tanning, yeast nutrient, acid blend and campden tablets. The book says to add all these ingredients then wait 12 hours before adding the pectic enzyme then measure the SG. So as yet i havent measured the SG. Im slowly loosing faith in this book!

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4 years ago #13
bob1
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ok add the pectic enzyme when the temp gets down to 110 degree it works its best just below 113 degree but higher will kill it.

Now you need to take an sg reading when it keels to around 80 degree it is verrrrry important that it is below 1.100 preferably as low as 1.095.

Then you need to drop in the sulphite.

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4 years ago #14
bob1
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also I dont care what the bucket shows how much water did you put in the bucket?

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4 years ago #15
Gambler72
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i'll go and take a temperature reading now to see if i can add the pectic enzyme. What is sulphite? (sorry for my ignorance but im just reading the book) i thought that was the campden tablets but ive already put those in

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4 years ago #16
bob1
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yes one and the same how many did you put in? You need to put 1 per gal of water.

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4 years ago #17
Gambler72
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Dont know how much water i put in either. The book said to just chop up 40lbs of apples then add the water to make it up to the 5 gallons. So i boiled the water, dissolved the sugar with it and poured it in the bucket till the water mark whent up to 23 ltrs

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4 years ago #18
bob1
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one more thing you need more head room this set up is going to spew wine everywhere. Always give yourself at least 6 in of empty space in bucket for this.

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4 years ago #19
Gambler72
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i put in 5 campden tablets, 1 and a quater teaspoons of tanning, 5 tsp acid blend and 5 tsp yeast nutrient

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4 years ago #20
Gambler72
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glad you told me or i would or ruined my carpet.....man i want to strangle the woman who wrote this book.....talk about not giving important details!

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4 years ago #21
Gambler72
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should i add the pectic enzime if the temp is below 110 and take the sg now or wait 12 hours? Id rather listen to you than this lowsy book lol

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4 years ago #22
bob1
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You know I have heard good things about that book I cant believe he dosnt tell you to get a 10 gal trashcan. But I would drop the enzyme when it gets to temp. From now on dont add the campden till it is lower than 80 degree. Although when I do apple I take 3 gal cool water and 1 tab and cut the apples into this and just pour it out when I am ready to drop hat water on them.

Any way let it set overnight and get another bucket and split tomorrow adding water that has been boiled and cooled. It wont hurt to find out how much liquid you have right now also.The sulphite will take care of it.

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4 years ago #23
bob1
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should i add the pectic enzime if the temp is below 110

Most wait till it is down to 80 degree but then they probably dont know that it works best 113 degree.

Also not every wine uses heat for extraction so some wine must like grape will never get that warm.
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4 years ago #24
Gambler72
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One of my wine kits is ready for bottling tommorow so i'll have a free 5 gallon bucket then. So i just split the apples and liquid that are in the one bucket i made tonight...... problem is i dont know how much water i put in in the first place so how do i know how much water to add? god i must be getting on your nerves tonight haha

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4 years ago #25
bob1
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na your lucky its afternoon here and its nap time for the boys so I have time.
That is what I was saying in last post pour it into something and measure it and put it back into bucket. There will be enough sulphite on the apple to keep them from oxidizing, just plan and dont clown around be as quick as you can but not so carried away fast you make a mistake and pour all over floor.

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4 years ago #26
Gambler72
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Oh right ive got you. so just measure the liquid ive already put it when ive got a spare bucket tomorrow then i'll know how much more i'll need to add to make it up to the 5 gallons and how much extra of the ingredients as well. That makes sense.Thanks for your help today mate ive been getting seriously stressed out today. Thank god ive got a nice glass of merlot in my hand at the moment or i'd be pulling my hair out haha. How long have you been making wine anyway? according to your profile you were born in 1998.....but i very much doubt that if youve got 2 sons haha

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4 years ago #27
bob1
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well add all ingredients now and be done with that you want that peptic enzyme to have a good 24 hr to do its job, once vigorous fermentation starts it dosnt work so well. When you have a clean and sanitized bucket split in half and add remaining liquid.

Now understand the apple will break down a little and you will have some extra after this plan on a 1 gal or 1/2 gal fermenter and this will be for topping up on 2nd racking.

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4 years ago #28
Gambler72
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ive added the ingredients for a 5 gallon batch as the book states thinking about it, so when i split it to 2 buckets tomorrow do i just add water to make it up to the 5 gallons and leave the other ingredients out?

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4 years ago #29
bob1
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what ingredients?

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4 years ago #30
Gambler72
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the tanning , acid blend and yeast nutrient. ive just added the pectic enzyme and measured the sg. The s.g was 1.12 (16 pa). Thats not good i take it?

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