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Primary Fermantation Question from a First-Timer

I started my first batches of homemade wine. I started (3) 1 gallon batches of raspberry, blueberry, & apricot using Oregon fruit puree. The S.G. for each was 1.110, 1.120, 1.105, respectively. The raspberry is foaming & crackling, the other 2 are "fizzing" on the surface, much like what a cold soda looks like after you pour it into a glass after the foam settles. When I give them a daily stirring the blueberry & apricot will foam and fizz like cray while I am stirring, but go back to just "fizzing" once stirring is done. The batches are fermenting at a constant 74 degrees. They have been going for just over 4 days now. I am going to take a hydrometer reading in

2 more days. I know that will tell me a lot. I made all 3 batches according to the instructions. I was just wondering if anyone could tell me, from experience, if I should be concerned about the 2 batches that aren't foaming. Also, will the foam of the raspberry eventually subside? If not, will it clog the racking cane during siphoning? Thanks for the help!!

--Eric

Reply to
Eric Paradisi
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This sounds like my fruit wines, don't worry, all is good. The foam will eventually go away, and the fizzing will stop. When you get specific gravity per instructions, put into carboys. Sounds like you are on your way to a good set of fruit wines.

Don't be surprised if after aging the color changes, I've found this occurs occasionally (my cranberry is a bright orange/yellow now, but tastes great). I've used Oregon puree's before, and they are good quality, in my opinion.

Reply to
Dave Allison

Thanks Dave. If my SG is good to go tomorrow and the foam is still there, will I have trouble siphoning it into the carboy? Will the foam clog the racking cane and/or tubing? Thanks again!!

Reply to
Eric P.

Eric, My suggestion is stir it up good prior to using the hose. Should make the foam go away, if not, you may need to spoon it out or filter it out, using a new pair of panty hose over the hose end or pour it thru the panty hose or a mesh bag. I've never used new panty hose (or used) but hear it works fine, no taste transfer. Mesh bags are available at wine stores, online, or sometimes at kitchen stores. I would not put the foam in the secondary carboy, since that step is to start the clearing process, though if you DO get any into the carboy, don't worry, it will settle to the bottom eventually. Then when you move to another carboy, don't take the bottom stuff. :*) I just checked my blueberry in a carboy (1 gallon) and some stuff has risen to the top but most is on the bottom. When I moved the carboy, most sank to the bottom from the top. fyi.

DAve

Eric P. wrote:

Reply to
Dave Allison

Dave is right on what he has said. The only modification I would make is I would stir gently rather than trying to get the foam down. The foam is supersaturated CO2 comeing off the wine. When you rack it into secondary it will protect the wine from oxidation. It will not cause any problems with racking. I like to rack into secondary put the airlock on, and then give it a swirl to get the CO2 to come out good. This forces the air that is in the head to be blown out of the airlock. May not matter but just a bit of extra insurance.

Ray

Reply to
Ray Calvert

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