Advanced Home Wine Making – Volume 1
An introduction to the chemicals and essential equipment used in home wine making. My Homebrewing Website: simplehomebrewing.com
An introduction to the chemicals and essential equipment used in home wine making. My Homebrewing Website: simplehomebrewing.com
Comments
What is the sediminte on the bottom?
How many gallons of dewberries would I need to make ten gallons of wine and how much sugar per gallon? .. And can I leave the solids in with the juice when workin it?
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kiss my ass donkey
A freind of mine got free apples and made apple wine in the 70′s in a garbage can we got very drunk on horrible wine untill it turned to vinegar I geuss all the additives were important,but that batch was fun
Fair enough. I made some mead a few months back and it’s still fermenting!
It takes me only 2 weeks to make wine and it always turn out great however I’m sure that waiting longer makes a better wine..
Don’t you need to let them ferment in the demijohn for 6 months, and then sit for another 6 months in the bottle?
thanks for the cool video. We are going to give it a try. Is Florida air temp of 85 degrees a problem? dcg
Jl, we liked your video and want to try wine making. We are in FL with loset temps at 85 or so. Is this a problem? thanks dcg
I used to make wine a couple of years ago. Watching you has made m want to start again.
Thanks to your video I have been making wines now for about 6 months.. every time it turns out great. Why buy wines at the store when you can do it your self. Plus you know whats going into it.
For my primary fermenting I’m using a balloon for an air-lock on a 1 gallon carboy. Its been 15 days, the balloon is still standing up fine and it still has co2 bubbles rising to the top. Im wondering when I should rack it to the second fermenter, how would I judge on when its ready?
jlebard, I read all your comments. Thanks! I appreciate your advice.
My fermentation temps were about closet temperature (65-75 F). Right now, I let them ferment for about 2 weeks before drinking. Should I be letting fermentation run for longer at higher temperatures?
I didn’t specify it clearly, but you put it in good words; My idea of unnatural would be something we, humans, have had our hands on as opposed to a nature refined combination of elements which was not touched by humans; natural.
So I would consider all the chemical additives (Sodium Metabisulfite and Potassium Sorbate) unnatural as they do not occur in nature as a complete element.
i was wondering if you had a good cherry wine recipe for a 5gal batch?i will be useing the ice cream cherries. another thing i tried a 1gal.batch for some reason i couldnt get the air lock to bubble,and i kept my room temp. at 70degrees.any ideas?please respond asap,thanks
Generally correct on the sorbate although there are tricks to the trade when using it.
Wrong about S02. I assume you are talking about total S02 levels and not free or bound. Total S02 start affecting the perception of white wines at about 100-115ppm and red wines at 125ppm or higher. NEVER use 300ppm of S02 as an attainable lvl rather it be free bound or total.
0.9-1.3 grams/gal depending on the chemistry of the raw juice.
Alot of comercialized strains today are known to ferment to 17%. UV43 and DV10 both will ferment to this level. Although i wouldnt suggest doing this unless you were making a still port.
I appologize for all my comments being in the wrong order….If i only knew youtube as well as i know winemaking:P
Thus the ultimate solution for situation #1 is to choose a more fructafilic yeast when choosing your primary strain. You will have far less problems getting the wine to go dry when starting the ferment with saccharomyces cerevisiae strain and adding a bianas strain about 1/3 of the way through fermentation. Use both at a rate of 2#/1000gals along with a Go-ferm product at 2.5#/1000 gals. Sorry for the long response hope it helps! Have fun!
Situation #1 is usually due to a stuck fermentation. On a profession level we call red wines dry at 0.2(g/l) /g/f or 0.02%. You can have your wine tested at Vinquiry or Ets both are certified for analytical wine services. What happens is you have glucose and fructose in the wine you are fermenting. For various reasons the glucose is fermented first and the fructose is twords the end of primary. When the fructose is not metabolized at the first attempt it is difficult to get it going again.
1- You did not fully complete primary(alcoholic) or secondary (malolactic) fermentation.
2- your fermentation temps as well as your post ferment temps were low. Usually this happens in cold fermented white wines. Your dissolved C02 levels stay at or above 2500ppm and as a result as your bottled wine warms up the C02 starts to come out of solution, thus creating pressure and pushing on your corks.
98% of the time i have seen this problem it is due to situation #1.
Ok lets address this properly-
All yeast produce C02, it is a biproduct of fermentation. Having said that there are different yeasts are generally more agressive and ferment hotter/faster as well there are yeast strains that ferment less vigorously creating less C02. Without knowing what kind of wine you are making and your techiniques it is hard for me to tell you exactly what is causing your corks to pop. Here are the 2 most obvious problems.
But all elements are natural! With that game we’re just trying to draw the line somewhere ambiguously to delineate where we’ve had a hand in something and where we haven’t. But I see what your saying. If you could isolate a useful product from naturally occurring bacteria and purify it, would it be natural? Or would you having a part in it make it “unnatural”?
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