Well, I spent this past Sunday slow cooking the cranberries, chopped the golden raisins after letting them soak overnight, and boiled some water with some sugar in it to appropriate levels, and put it all in the 1.5 gallon primary fermenter with Yeast Nutrient, Pectic Enzyme, a little Tannin and some Acid Blend. I thought that I might have a problem when after putting it into my primary fermenter it was almost full, and had to let go of a bit of the water. Regardless, the lid fit over the top. I mashed down the fruit in the nylon bag real well, and I sallied forth. This is #1 lesson learned - Always use a primary fermenter container bigger than you think you will need. I could have just as easily used the 7.5 gallon one I had, with no real issues. I added the yeast the next day after it all cooled down and put the lid on it, where it then went in my fermenting chamber.
A word on my fermenting chamber. I have a large shelving unit downstairs, and I wrapped one of the shelves in Tyvek wrap and put a small space heater in there, where I was able to maintain a 75-80 degree temperature range, giving the yeast a nice warm environment for eating sugar and pooping out ethanol. I'm pretty pleased with the way it turned out.
Ive been punching down the must in the bag (which rises to the top, almost pushing up the lid, but I don't mind since it needs a little oxygen in there) every day since Monday, to make sure it stays nice and fresh and mixed. I use a cleaned potato masher to punch it down. I have to check the PA on Monday, and if its high enough (3-4) I will take out the fruit. I may also decide to let it sit on the skins a little more, but with Cranberry I worry about that making it too bitter.
I will let you know how it proceeds! Worst case scenario is that I try again real soon!
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1 comment:
what is the update? Have you racked it yet?
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