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Last post 19 years ago by yoda21. 9 replies replies.
wine making
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briguy151 Offline
#1 Posted: Thu, Nov 18 2004, 11:20 AM EST
Joined: 09-22-2004
Posts: 611
I was just wondering if there are any wine makers on the board? I started making my own wine last october and been loving it since. I have a nice batch or Blueberry wine that I will dive into for Turkey day next week. May spark a special stogie for that day too.
usahog Offline
#2 Posted: Thu, Nov 18 2004, 11:26 AM EST
Joined: 12-06-1999
Posts: 22,691
I got a buddy who makes his own wine... one dixie cup and your set for the evening LOL...

Hog
tornado Offline
#3 Posted: Thu, Nov 18 2004, 3:28 PM EST
Joined: 05-27-2004
Posts: 244
I made a batch of cherry wine back in '98. I still have several bottles left. It turned out quite well. I've been wanting to make some draft cider for a long time, but haven't had the spare time. Maybe someday...
Homebrew Offline
#4 Posted: Thu, Nov 18 2004, 3:56 PM EST
Joined: 02-11-2003
Posts: 11,885
Yep,
Got 60 gal of peach in secondary. 20 gal. of some experimental red grape wine, I snagged the grapes from the University experimental farm down the road. Same source as the peaches. I just bottled 10 gal. of strawberry wine, and have a couple of weeks left on 20 gal. of mulberry wine. Then back to beer.
Later
Dave (A.K.A. Homebrew)
briguy151 Offline
#5 Posted: Thu, Nov 18 2004, 5:08 PM EST
Joined: 09-22-2004
Posts: 611
wow Homebrew,

I thought having my 1 gallon of strawberry , 2 gallons of blueberry wine, and 1 gallon of banana wine(yes banana, smells awesome haven't tasted yet) was alot. As of right now I store all my stuff in gallon jugs. I tried bottling with the mushrooms corks but that ended all bad. 4 gallons of white zin for my wife all over the basement floor. :( I need to get me a corker.
baracuda Offline
#6 Posted: Thu, Nov 18 2004, 5:38 PM EST
Joined: 10-03-2004
Posts: 833
Homebrew,
Isn't secondary a by product of cleaning your still ?

I know a guy that has some moonshine, I beleive it's the result of a third cook off, almost copper in color.
It's some pretty bad sh*t !!

Cuda
briguy151 Offline
#7 Posted: Thu, Nov 18 2004, 6:00 PM EST
Joined: 09-22-2004
Posts: 611
Nope, In wine making you have a primary and secondary fermentation container. The primary is where the yeast does its intial magic. Then you move all the wine to a secondary to seperate it from the must and any dead yeast. What I do with the secondary is let my wine sit a month then rack it off into another secondary to yet again remove any sediment and dead yeasts. Then it gets a 3 month nap before I rack a final time and if the wine is clear and not cloudy I will seal the bottle for a longer nap, anywhere from 3-6 months. Depends on what I make.

I am sure I missed some steps but like cigars I am new at wine making also. Only got a year under my belt on that. But in that year I have learned the importance or the term "good things come to those who wait" :)

briguy151 Offline
#8 Posted: Thu, Nov 18 2004, 6:01 PM EST
Joined: 09-22-2004
Posts: 611
and homebrew sorry for jacking the thread there. Sometimes I cant shutup about wine making. Just to much fun.
dz130 Offline
#9 Posted: Sun, Nov 21 2004, 7:18 AM EST
Joined: 08-22-2003
Posts: 781
Dave email me.

dz130 at aol
yoda21 Offline
#10 Posted: Sun, Nov 21 2004, 5:51 PM EST
Joined: 05-02-2002
Posts: 21
You don't cork wine until all fermentation is done!!
If it popped your corks, you were bottling way to soon..
If you want to bottle a sweet wine like White Zin you either have to kill off all of the yeast with a chemical or run it through a .5 micron filter.
I have done both. Try adding sorbistat-k (Potassium sorbate) at about 1/20 of 1%, it will stop all "good" wine yeasts. If you are a wild yeaster (brave fool),
let it get just about the sweetness you want, chill it to 29F then run it under pressure through a winefilter.

I make 10 to 20 gallons of wine a year, and about 100 Gallons of beer. Then there is the barley wine, but that is only about 10 or 15 Gallons.

Good luck on the blueberry... it is one I have never been satisfied with. I hope you added a portion of under ripe grapes or some wine acids to the blueberries.
Spiced apple, peach, concord grape all work out pretty good for the home vinter.
Banana is one I have not tried ( or even thought of).
best of luck
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