- Thread starter Jamie nixon
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Onoff
In the land of the unfinished project I am King!
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Made two gallon of pear wine last Saturday. 11 or so lbs of pears, 18% tolerant champagne yeast, lemon juice for acid, pectic enzyme, yeast nutrient, 2 gallons of water. Fermented like a mad thing. Inside a week, done, no more bubbles...?
Checked the SG, 0.996, at the top of the yellow band and dryer than a dry thing. Calc'd about 14% abv.
Dawned on me I'd only put 3 lb of sugar in as in for one gallon
Just added another 1.3 lb and it's off again. I'll get some more later.
Checked the SG, 0.996, at the top of the yellow band and dryer than a dry thing. Calc'd about 14% abv.
Dawned on me I'd only put 3 lb of sugar in as in for one gallon
Just added another 1.3 lb and it's off again. I'll get some more later.
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Made some sloe gin this year for the first time 
Never made it before, see how it works out.
What do you use to store the concoction in? The jars I used are a bit cack, when you turn them over every day or so, the rubber seals leak.
Never made it before, see how it works out.
What do you use to store the concoction in? The jars I used are a bit cack, when you turn them over every day or so, the rubber seals leak.
Blobber
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I just make it straight in the bottle, makes it go further if your giving them awayMade some sloe gin this year for the first time
Never made it before, see how it works out.
What do you use to store the concoction in? The jars I used are a bit cack, when you turn them over every day or so, the rubber seals leak.
View attachment 511614
I tend to use a bit less sugar than most of the recipes, you can always add extra after if needed
Onoff
In the land of the unfinished project I am King!
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Made some sloe gin this year for the first time
Never made it before, see how it works out.
What do you use to store the concoction in? The jars I used are a bit cack, when you turn them over every day or so, the rubber seals leak.
View attachment 511614
Those jars are fine imo to make it in. I use the big 1L sweet jars. I don't turn them over just give a swirl. I bottle in these and we make our own labels:
premmington
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Following the "sloe gin" - "vodka" thread of this post with interest... 
I don't need flavoured spirits - I need a still...
----------
Googled "liebig condenser"...
Now in my mind - I am fabricating coil things with 4.75mm brake pipe...
I don't need flavoured spirits - I need a still...
----------
Googled "liebig condenser"...
Now in my mind - I am fabricating coil things with 4.75mm brake pipe...
Stick a bit of cling film on first or fit 2 sealing rings.
Plum Vodka with extra added cling film, below.
I'd be tempted to give it a bit of a shake up, and then see what happens.
Onoff
In the land of the unfinished project I am King!
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Gave it a good stir when I put the extra sugar in earlier. There was some rapid fermentation now nothing really. It is obviously still doing something though at a very low level as the airlock level is up.
Debating whether to add another sachet of yeast when I add the rest of the sugar.
Onoff
In the land of the unfinished project I am King!
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It's been 7 days since I added another 1.3lbs of sugar to my pear wine. After an initial surge of re fermentation the same day it stopped and nothing apparent for a week.
So the initial recipe calls for 3lb per gallon or 2lbs 3oz for a dry wine.
I'm at 4.3lbs for the two gallons. So that's 2lbs 2.4oz, near enough imo the 2lbs 3oz imo for the dry recipe.
Shall I just rack into two demijohns?
I'm tempted to add more sugar to eke out every % of alcohol I can get.
So the initial recipe calls for 3lb per gallon or 2lbs 3oz for a dry wine.
I'm at 4.3lbs for the two gallons. So that's 2lbs 2.4oz, near enough imo the 2lbs 3oz imo for the dry recipe.
Shall I just rack into two demijohns?
I'm tempted to add more sugar to eke out every % of alcohol I can get.
daedalusminos
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Sounds like you could have 'shocked' the yeast, I would take a sample e.g. jam jar and add a small amount of some fresh yeast to see whether it will re-start. If it does you can them add this to the main batch after a day or so.
Onoff
In the land of the unfinished project I am King!
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Not heard of shocking the yeast, what's that then, how?
Onoff
In the land of the unfinished project I am King!
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Half a coffee jar of the pear wine, a new packet of yeast and a pinch of nutrient:
I presume if nothing happens I could add some sugar and it should start to ferment unless the alcohol content is higher than the yeast can tolerate.
I presume if nothing happens I could add some sugar and it should start to ferment unless the alcohol content is higher than the yeast can tolerate.
MattF
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Following the "sloe gin" - "vodka" thread of this post with interest...
I don't need flavoured spirits - I need a still...
----------
Googled "liebig condenser"...
Now in my mind - I am fabricating coil things with 4.75mm brake pipe...
Have a look on Vevor's site.
daedalusminos
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Yeast doesn't like sudden change be it temperature, acidity sugar, etc - the cell walls can rupture and the yeast dies.
What was your starting SG?
Onoff
In the land of the unfinished project I am King!
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daedalusminos
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So from my calculations and approximations based on the recipe, the dry version with 2lb 3oz (1kg)/ gallon (4.54l) had the potential to produce 12.7%ABV at 0.996 finishing.
However, with your half sugar you're at about 7.5%ABV (ish)...what does it taste like?
However, with your half sugar you're at about 7.5%ABV (ish)...what does it taste like?
Onoff
In the land of the unfinished project I am King!
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I'm now at 4.3 lbs of sugar for 2 gallons vs the recipe's 6 lbs.
The starter jar in the video is bubbling away fermenting like a good 'un.
Aim I think is for a medium wine. Current status is for the 2 gallons is:
Sugar:
Recipe = 6 lbs
Dry wine as per recipe = 4 lbs 6oz
Current = 4.3 lbs aka 4 lbs 4.8 oz
So firmly in "dry" territory.
The mid point is thus 5 lbs 3 oz. I've just added 403 g of sugar and the yeast starter jar to the fermenting bin. Fingers crossed it'll start again!
