Yesterday I started my first batch of red from a Spagnol kit. How long
should it take before I see fermentation taking place? Should I see bubbling
in the airlock? Thanks
DJ

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!

--
Trevor A Panther
In South Yorkshire, England
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"Bob Bart" > wrote in message
news
> Yesterday I started my first batch of red from a Spagnol kit. How long
> should it take before I see fermentation taking place? Should I see
> bubbling in the airlock? Thanks
> DJ
>

On Sun, 13 Feb 2005 07:36:47 -0500, "Bob Bart"
> wrote:

> Yesterday I started my first batch of red from a Spagnol kit.
> How long should it take before I see fermentation taking
> place? Should I see bubbling in the airlock? Thanks

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.

> DJ

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"Our contemporary Tories prefer the term 'ordered liberty' to
'freedom'. The word 'freedom' scares them; it has too much of a
paleolithic ring to it." -- Edward Abbey

<desertphile@hot mail. com (Desertphile)> wrote in message
...
> On Sun, 13 Feb 2005 07:36:47 -0500, "Bob Bart"
> > wrote:
>
> > Yesterday I started my first batch of red from a Spagnol kit.
> > How long should it take before I see fermentation taking
> > place? Should I see bubbling in the airlock? Thanks
>
> 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=....
>
> > DJ
>
> ---
> http://lastliberal.org
> Free random & sequential signature changer http://holysmoke.org/sig
>
> "Our contemporary Tories prefer the term 'ordered liberty' to
> 'freedom'. The word 'freedom' scares them; it has too much of a
> paleolithic ring to it." -- Edward Abbey

It's going good now. Thanks
"Bob Bart" > wrote in message
news
> Yesterday I started my first batch of red from a Spagnol kit. How long
> should it take before I see fermentation taking place? Should I see
> bubbling in the airlock? Thanks
> DJ
>

On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:

> <desertphile@hot mail. com (Desertphile)> wrote in message
> ...

> > 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
25 gallon grape juice, using 1/4 ounce of brewer's yeast and
nothing else.

---
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"Men have never loved one another much, for reasons we can readily
understand: Man is not a lovable animal." -- Edward Abbey

On Sun, 13 Feb 2005 22:58:25 GMT, desertphile@hot mail. com
(Desertphile) wrote:

> On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:

> > <desertphile@hot mail. com (Desertphile)> wrote in message
> > ...

> > > 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
> 25 gallon grape juice, using 1/4 ounce of brewer's yeast and
> nothing else.

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

---
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"It is always dishonest for a reviewer to review the author instead of
the author's book." -- Edward Abbey

> 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
(http://home.att.net/~lumeisenman or http://winemaking.jackkeller.net
) or in any home winemaking book.

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

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
<desertphile@hot mail. com (Desertphile)> wrote in message
...
> On Sun, 13 Feb 2005 22:58:25 GMT, desertphile@hot mail. com
> (Desertphile) wrote:
>
>> On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:
>

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

On 13 Feb 2005 21:38:57 -0800, "Doug" >
wrote:

> > 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
> (http://home.att.net/~lumeisenman or http://winemaking.jackkeller.net
> ) or in any home winemaking book.
>
> Good luck --

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.

> Doug

---
http://lastliberal.org
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"Music endures and ages far better than books. Books, made of words, are
unavoidably attached to ideas, events, conflict, and history, but
music has the power to transcend time. At least for a time. Palestrina
sounds as fresh today as he did in 1555, but Dante, only three centuries
older, already smells of the archaic, the medieval, the catacombs." --
Edward Abbey

On Mon, 14 Feb 2005 09:55:02 GMT, "pinky"
> wrote:

> 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!

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

> HTH
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> <desertphile@hot mail. com (Desertphile)> wrote in message
> ...
> > On Sun, 13 Feb 2005 22:58:25 GMT, desertphile@hot mail. com
> > (Desertphile) wrote:
> >
> >> On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:
> >
>
> >
> > That was a typo: I meant 0.25 gallon of grape juice. Is that too
> > small?
> >
>
>

---
http://lastliberal.org
Free random & sequential signature changer http://holysmoke.org/sig

"Music endures and ages far better than books. Books, made of words, are
unavoidably attached to ideas, events, conflict, and history, but
music has the power to transcend time. At least for a time. Palestrina
sounds as fresh today as he did in 1555, but Dante, only three centuries
older, already smells of the archaic, the medieval, the catacombs." --
Edward Abbey

<desertphile@hot mail. com (Desertphile)> wrote in message
...
> On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:
>
> > <desertphile@hot mail. com (Desertphile)> wrote in message
> > ...
>
> > > 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
> 25 gallon grape juice, using 1/4 ounce of brewer's yeast and
> nothing else.

BREWER'S YEAST?????????????????
That is =not= good. You MUST use a yeast that is for winemaking only.
Otherwise yer screwed....
>
> ---
> http://lastliberal.org
> Free random & sequential signature changer http://holysmoke.org/sig
>
> "Men have never loved one another much, for reasons we can readily
> understand: Man is not a lovable animal." -- Edward Abbey

<desertphile@hot mail. com (Desertphile)> wrote in message
...
> On Sun, 13 Feb 2005 22:58:25 GMT, desertphile@hot mail. com
> (Desertphile) wrote:
>
> > On Sun, 13 Feb 2005 14:23:21 -0500, "Bob" > wrote:
>
> > > <desertphile@hot mail. com (Desertphile)> wrote in message
> > > ...
>
> > > > 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
> > 25 gallon grape juice, using 1/4 ounce of brewer's yeast and
> > nothing else.
>
> That was a typo: I meant 0.25 gallon of grape juice. Is that too
> small?

THat =is= the smallest batch I've ever heard of......
>
> ---
> http://lastliberal.org
> Free random & sequential signature changer http://holysmoke.org/sig
>
> "It is always dishonest for a reviewer to review the author instead of
> the author's book." -- Edward Abbey

On Mon, 14 Feb 2005 12:16:05 -0500, "Bob" > wrote:

> <desertphile@hot mail. com (Desertphile)> wrote in message
> ...

> > So I guess that means I did it wrong? I only did a test batch of
> > 25 gallon grape juice, using 1/4 ounce of brewer's yeast and
> > nothing else.

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

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.

---
http://lastliberal.org
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"Be it ever so vile, there's no place like home." -- Edward Abbey

<desertphile@hot mail. com (Desertphile, American Patriot)> wrote in message
...
> On Mon, 14 Feb 2005 12:16:05 -0500, "Bob" > wrote:
>
> > <desertphile@hot mail. com (Desertphile)> wrote in message
> > ...
>
> > > So I guess that means I did it wrong? I only did a test batch of
> > > 25 gallon grape juice, using 1/4 ounce of brewer's yeast and
> > > nothing else.
>
> > BREWER'S YEAST?????????????????
> > That is =not= good. You MUST use a yeast that is for winemaking
only.
> > Otherwise yer screwed....
>
> 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
--
http://www.RoanokeIsland.com
35* 55' N, 75* 40' W
>
> ---
> http://lastliberal.org
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>
> "Be it ever so vile, there's no place like home." -- Edward Abbey