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Oak layer or cap?

Okay, I pitched a Vino Del Vida Bergamais last night. The next to last thing in the instructions was to add the oak powder and stir vigorously. I did this, but the oak powder didn't sink, just collected on the top. It looked for all the world like the cap that forms when fermentation begins. Then I sprinkled the yeast on top (the instructions said not to stir), and it moistened swiftly.

Now, 24-hours later, the top looks the same... either oak powder or cap, I can't really tell without stirring. (And I don't like to break up the cap myself... let it happen naturally if at all possible) The smell hasn't changed much, mostly oak and a little yeasty.

Getting a little worried. How long should I wait before mixing up another packet of yeast in warm water and mixing it into the must? Don't want to waste a packed if I don't need to, but I also don't want the must to spoil while waiting for fermentation to kick in.

Reply to
Matthew Givens
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You know, if find that wood generally floats. Oak powder is just sawdust. It will sink when it becomes waterlogged.

Now, as to breaking up the cap by stirring. That is exactly what you want to do. If you let it just sit on top without stirring, it will take longer to waterlog and it will become a breading ground for molds and other nasties. It should be stirred 2 or 3 times a day. (At least once a day.)

Ray

Reply to
Ray

It turned out to be a cap, and it broke up early this afternoon.

I usually leave the cap that forms, as the yeast action breaks it up naturally in 24-48 hours. Haven't any problems with this method yet.

Reply to
Matthew Givens

That may be OK with a kit, but don't try that with fresh grapes.

Tom S

Reply to
Tom S

I would most definitely break the cap. I fact, after reading one of the most recent editions of the "Wine Maker" magazine, one of the vinters in an article advocates stirring several times during the primary fermentation. His reasoning is that any active yeast cells that have become trapped at the bottom are then freed up to do what they are intended to do.

Paddy-O

Matthew Givens wrote:

Reply to
Paddy-O

Well, I've made some peach and plum wines, and I manually broke the cap two or three times a day. The fruit floated, and I didn't want it drying out.

Reply to
Matthew Givens

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