TheGiantGinger

10-12-2013, 06:08 AM

Ok, so this has been a fun one FULL of issues. I'm attempting to do a Blackberry Mead and a Blackberry Wine side by side. This is the intended recipe/procedure:

4kg frozen blackberries

Handful of raisins

Top up to 8L with water

1 tsp pectanese

1 tsp Potassium metabisulfite

24-48 hours later add

2 tsp nutrient

2 tsp Lalvin 71-B, rehydrated in water

Ferment for 5 days

Strain and split into two batches and add 1.2kg of raw sugar to one, 1.4kg honey to the other. Top both up to 5L.

Unfortunately, at the beginning I used a closed container for my berries to sit with the potassium metabisulfite... which I suspect, didn't allow the gasses to dissipate. So when pitching the yeast the next day... nothing. After no activity for two days, I checked the acidity levels, raised the ph a little and I re-pitched.

With still no sign of activity I then started looking for solutions (when I found about metabisulfite problem). The solution I used was violent aerate the must for a while, later then taking a cup of must, mixing it with a cup of water... boiling then cooling then re-pitching hydrated yeast into. A few hours later adding another cup of treated must. This worked and by the evening of day 5 I finally had some fermentation activity for around 3L of must. I kept this only covered with a cloth this time. At this point I decided to strain everything and re-fridgerate the rest.

It's been bubbling now for 2 days, so I decided to continue the process, split them and add the sugars. This is the point I noticed the really awful egg smell coming from the demijohn. Assuming the yeast were just stressed, I've added more nutrient and half of the sugars to each and I'm hoping that since we're still technically at the beginning, this smell will all go away.

I now have two, 5L demijohns with 3L of must in them each that smell really bad. I'm hoping that by adding extra nutrient, sugars... aerating them and keeping them only covered by cloth for the next week or so.... the smell will go away.

Am I doing the right thing? Is there hope? Or should I stop now before I add the rest of the sugar and must in a week or so?

Thanks.

4kg frozen blackberries

Handful of raisins

Top up to 8L with water

1 tsp pectanese

1 tsp Potassium metabisulfite

24-48 hours later add

2 tsp nutrient

2 tsp Lalvin 71-B, rehydrated in water

Ferment for 5 days

Strain and split into two batches and add 1.2kg of raw sugar to one, 1.4kg honey to the other. Top both up to 5L.

Unfortunately, at the beginning I used a closed container for my berries to sit with the potassium metabisulfite... which I suspect, didn't allow the gasses to dissipate. So when pitching the yeast the next day... nothing. After no activity for two days, I checked the acidity levels, raised the ph a little and I re-pitched.

With still no sign of activity I then started looking for solutions (when I found about metabisulfite problem). The solution I used was violent aerate the must for a while, later then taking a cup of must, mixing it with a cup of water... boiling then cooling then re-pitching hydrated yeast into. A few hours later adding another cup of treated must. This worked and by the evening of day 5 I finally had some fermentation activity for around 3L of must. I kept this only covered with a cloth this time. At this point I decided to strain everything and re-fridgerate the rest.

It's been bubbling now for 2 days, so I decided to continue the process, split them and add the sugars. This is the point I noticed the really awful egg smell coming from the demijohn. Assuming the yeast were just stressed, I've added more nutrient and half of the sugars to each and I'm hoping that since we're still technically at the beginning, this smell will all go away.

I now have two, 5L demijohns with 3L of must in them each that smell really bad. I'm hoping that by adding extra nutrient, sugars... aerating them and keeping them only covered by cloth for the next week or so.... the smell will go away.

Am I doing the right thing? Is there hope? Or should I stop now before I add the rest of the sugar and must in a week or so?

Thanks.