leeds chimp Posted January 5, 2014 Report Share Posted January 5, 2014 Need your advice....Just come to rack my plum wine off the fruit to add the yeast and sugar ...opened the lid and already bubbles and a CO2 smell ...so assume that a wild yeast has gone in there as had to leave it an extra 2/3 days due to working away.....Fruit in bin Monday 30/12/13 and came to do it todayIs it ruined? saveable? or see what happens ?? Quote Link to comment Share on other sites More sharing options...
henry d Posted January 5, 2014 Report Share Posted January 5, 2014 Yeast should go in as soon as mash gets cool. I would chuck it. Quote Link to comment Share on other sites More sharing options...
Outlander Posted January 13, 2014 Report Share Posted January 13, 2014 Rack it off and give it the sugar and yeast, nothing lost by giving it a go as long as its hasnt turned to vinegar it should be fine. Quote Link to comment Share on other sites More sharing options...
Kes Posted January 13, 2014 Report Share Posted January 13, 2014 I'm amazed you asked. All old method fruit wines just ignore any natural fermentation. I would rack it off carefully add your sugar etc and ferment as normal - it wont make a jot of difference. One of my better wines had started fermenting under the mould which grew on top. removed mould racked off and started as normal. I bet its perfect. Quote Link to comment Share on other sites More sharing options...
clayboster Posted January 15, 2014 Report Share Posted January 15, 2014 (edited) add some more sugar...6 bags, add pkt turbo yeast (alcotech 48) ,top up to 25l in a large bucket, wait 2 days, get yourself an airstill from your homebrew shop and use the finished product to make 10x750ml bottles of vodka. flavour it and hey presto...cuckoo land every night. naughty but nice. Edited January 15, 2014 by clayboster Quote Link to comment Share on other sites More sharing options...
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