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2nd Run (Read 324 times)
Dav
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2nd Run
Jun 2nd, 2018 at 12:06pm
 
Finally got round to making my Sloe wine, I've got 5 gallons. I've got some RGC left so, should I make some rose with the pulp, or some Richards red? I havnt got much red wine left so something ready sooner would be better. Thanks in advance.
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Dav
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Re: 2nd Run
Reply #1 - Jun 2nd, 2018 at 12:11pm
 
I've also just found 5 litres of red grape juice that went out of date in January. Will it still be ok?
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ohbeary
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Re: 2nd Run
Reply #2 - Jun 2nd, 2018 at 10:20pm
 
Dav, as long as the cartons are not blown it should be fine and even if they are you are going to ferment it anyway. Grin Grin Grin
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Dav
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Re: 2nd Run
Reply #3 - Jun 3rd, 2018 at 6:39pm
 
Alls good then thanks.
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Trance-Elbow
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Re: 2nd Run
Reply #4 - Aug 23rd, 2018 at 1:06pm
 
That sounds like a good idea, reusing pulp for a lighter brew. I'm planning some Elderberry wine soon and wondered if I could do the same. Are there any things I should or shouldn't do when dealing with the pulp second time around?
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Chris
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steve
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Re: 2nd Run
Reply #5 - Aug 23rd, 2018 at 7:16pm
 
TE - my only comment is that you wont want to be tempted to sterilize the 2nd pulp as you may kill the yeast remaining in there from 1st run .  I was doing elderberry , I did however turn that 2nd run around the very same hour and commence the 2nd pretty much immediately . You will need more sugar .
   I was pulled up sharp on this forum on the " no- sterilize" point when doing a second run with Somerset black grapes
last year - thank you whoever that was .
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Trance-Elbow
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Re: 2nd Run
Reply #6 - Aug 24th, 2018 at 9:25am
 
Steve,

That's good advice about not killing the yeast. I usually mash the fruit and add a campden tablet and let it sit for a day to kill any wild yeast. I've found with Elderberries can start fermenting all on their own if left over night.

So, after I drain and squeeze the fruit in my muslin bag, I should put the pulp back in the bin, add water and sugar and it should start back up on it's own then? I was thinking that it will probably make about a gallon of Rosé from the pulp of the initial 2 or 3 gallons of Elderberry. Would that be a good estimate do you think? Will I need to add more Citric acid and nutrients 2nd time around?

Sorry for all the questions  Smiley
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« Last Edit: Aug 24th, 2018 at 9:25am by Trance-Elbow »  

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Chris
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Fermenting Tom
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Re: 2nd Run
Reply #7 - Aug 24th, 2018 at 12:11pm
 
TE Follow Steve's advice, if you wish you can substitute for 2nd run, cartons of grape juice or fruit juice, reducing water and the sugar to aim for 10.5% ish.
Taste the must liquor if you feed it needs a little more acid add Tartaric, as that can be precipitated out if too much, don't forget to add nutrient as well.
Wink Wink
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Trance-Elbow
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Re: 2nd Run
Reply #8 - Oct 4th, 2018 at 10:40am
 
In the end I added 1.5 litres of RGJ I found in the fridge at Asda. It was the only place I could find any. All the our supermarkets had none and Wilkos didn't have any RGC either. By the time I'd balanced out the SG I wanted, I had nearly 2 gallons worth. I decided to increase the volume to the full 2 gallons with a water/sugar mix and left it for about 3 weeks while I was away.

When I checked it last night the SG had dropped to 990 and it was very dry. By contrast my first batch of Elderberry, Blackberry and Strawberry is at SG 1020 & 1032 (2 separate gallons) which is way too sweet  Shocked

I have racked and stopped the 2nd (dry) batch, but have returned the 1st (over sweet) batch to the heating mat to see if I can ferment it to a medium.

If that doesn't work, I'm thinking of blending both batches together (once cleared, before bottling) to balance it out to hopefully become a medium. Is this a good idea?

Update - It's just occurred to me. Should I have started a new thread for this?  Embarrassed
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« Last Edit: Oct 4th, 2018 at 10:49am by Trance-Elbow »  

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Chris
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