Fermentation

It will be bubbling by now! Read, trust -- and follow your instructions carefully! It will work -- so do not worry and definitely do not panic!

My first attempt started bubbling within two hours. It bubbled furiously through the airlock for around 22 hours, then pretty much stopped bubbling. I have *NO* idea if that is supposed to occur.

Holy Guacamole! My wines get going overnight and bubble for about 22 =weeks=....

So I guess that means I did it wrong? I only did a test batch of

That was a typo: I meant 0.25 gallon of grape juice. Is that too small?

No, size really shouldn't matter much. If you had an active fermentation going, it really should keep going, at least until most of the sugar is gone. That should take at least a couple of days (most often 7 to 10). The yeast could run out of steam from (1) lack of nutrients (although that usually is not a big problem), or (2) temperatures too cold. Your temp should be above 60F (closer to 70 is better). If that's not an issue, I'd try adding some yeast nutrient (readily available at homebrew supply shops), and/or adding more wine yeast. I would think brewer's yeast would work OK, but since yeast is so cheap, I never bother with anything other than wine yeast.

If you are fermenting in a plastic bucket of some sort (as most folks do for making kit wines, at least), you should be aware that they really don't often seal very well. If you can see any bubbling going on when you take off the lid, don't worry, even if you don't see bubbles in the airlock -- it may just not be airtight (but luckily it doesn't need to be).

If none of those possibilities seem to fit, I'd recommend taking S.G. readings a couple of days apart. If the specific gravity is not changing (dropping) then you have a "stuck ferment." Check out the recommendations for that on the usual websites

Good luck --

Doug

While it will ferment , you are dealing with a very small amount of must -- only 2 pints! Apart from the fact that it takes as much work to make 2 pints as 1 gallon, as 23 litres! It just isn't good sense. The small quantity means that it is more susceptible to temperature variations and yeast doesn't like the temperature yo-yoing up and down. The must is also more likely to become infected with other organisms with such a small amount -- it just has less resilience -- less of a buffer to overcome any nasties during early stages handling.

I just think you are increasing the chances for things to go wrong!

HTH

Thank you for the suggestions and also the good luck. :-) I have dumped out my trial batch, and I hae gone to the Internet to see how it is all done. I should have done that first! I have also sent away for a book on the subject. I'll get the correct chemicals, and try to do it right. I was going to do a raw-hide (i.e., primitive) attempt, but that no longer appears attractive to me.

Thank you. I am going to study the subject before trying again, and perhaps my next attempt will be three or four gallons.

BREWER'S YEAST????????????????? That is =not= good. You MUST use a yeast that is for winemaking only. Otherwise yer screwed....

THat =is= the smallest batch I've ever heard of......

Thank you. So it would seem. :-) I was looking at the project from the point of view of a bootlegger's desktop attempt, but I see that if I wish to be serious then I must purchase the proper tools.

Good yeast is under $1 per pack. It is worth the money. Why are you a desertphile? I used to have the largest private collectioon of desert plants in the Mid-Atlantic states! ;-) Cactus Bob

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