The product of fermented fruit juice, usually from grapes.

learn more… | top users | synonyms

1
vote
1answer
51 views

Putting Yeast in a Tea Bag

When making apple cider, beer or white wine, in order to more easily clear up the liquid, can we put our yeast in a tea bag or a piece of cloth so that the alcohol would be produced inside of it and ...
1
vote
1answer
40 views

Tannins and yeast

On this page it is claimed that wine yeast needs some tannins to work, and that this can be a cause of stuck ferments in, say, flower wines. I have never heard of this, and cannot seem to find a good ...
0
votes
0answers
32 views

Sterilising tips?

More of an open-ended question really, I've been using Vin Classe Sterilising powder and find it hard to tell if my 25 litre fermenters are properly sterile, I've had a few issues with wine going off ...
0
votes
1answer
53 views

How did I manage to make apple sherry?

I have loads of apples in the garden and every year I make experimental 1-gallon batches of cider and apple wine (cider plus extra sugar). This year I tried to make a cider that wasn't ultra-dry, by ...
1
vote
0answers
33 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
0
votes
2answers
57 views

How long does wine take to de-gas without much agitation

I've made a few batches of wine and they seem to turn out alright except for being extremely frothy. I think in the past I've made the mistake of exposing my wine to oxygen when trying to agitate the ...
0
votes
2answers
140 views

20% sugar, water and yeast brew smells awful quickly, how to fix?

I've got one complete, and one brewing batch of this "Alcotec Vodka Type Spirit" ...
1
vote
1answer
29 views

What is the correct gravity for white wine?

Bought a Youngs u Brew 7 Day wine kit. Similar to this: https://www.thehomebrewcompany.ie/winebuddy-sauvignon-blanc-30-bottles-p-532.html The instructions says that I should only bottle when the ...
0
votes
0answers
58 views

what kind wine is Chateau Gaudin Pauillac 2010?

Is this merlot or Carbnet? I googled around and cannot find answer. thanks!
0
votes
1answer
30 views

Campden and Pectic enzyme

I read a recipe specifying that pectic is to be added 12 hours after the addition of Campden. Until now I've been mixing in all my additives at the same time, and haven't had any problems. My ...
1
vote
2answers
106 views

Super fast fermentation?

I pitched Red Star Champagne yeast for a two gallon batch of Banana wine six days ago today when I went to siphon the must into the secondary I saw fermentation had stopped. Trying to figure out what ...
1
vote
0answers
37 views

Can we use monoammonium phospate (MAP) as yeast nutrient for wine making?

Wine making is not common in my country so it's difficult to buy wine ingredient especially Diammonium Phosphate (DAP) as yeast nutrient. After look in local shop, there's a shop selling Monoammonium ...
1
vote
1answer
61 views

Raisins in Wine?

Going to make the recipe below today, doubling it. But I was wondering, are the raisins necessary? Doubling the recipe would mean 2 lbs raisins, and that seems excessive. Any advice on doubling this? ...
1
vote
1answer
48 views

Home made huckleberry wine

We are making a home made batch of huckleberry wine for halloween. We filled a Cleaned milk jug 3 quarters of the way with water, then we drained the juice, put it in the milk jug, and added a small ...
1
vote
2answers
38 views

Wine Kit (extract) Secondary

I'm making a wine kit with pre-packaged must. It calls for a secondary fermentation after 5 - 7 days then stabalising about 10 days later by adding clarification agents. I prefer to let things sit. ...
0
votes
1answer
39 views

Different fermentation procedures for fruit wine

In some resources, it is recommended to: first ferment low-gravity must made with fruit and water (with small additions of sugar if there is very little sugar in the fruit) strain to carboy add ...
3
votes
1answer
50 views

Is it okay to freeze dry yeast at around -20 °C?

After adding a sachet of 71B yeast to a 50ml starter at about 40 °C, I've noticed absolutely no activity. The yeast sunk to the bottom of the container and just stayed there. This is the first time I ...
0
votes
1answer
27 views

How can I tell if there is anything for Amylase to work on?

Because I don't have any Amylase to platy with (yet), I'm looking for a way to check if it would have any effect that's cheaper and/or simpler than finding some place that sells the stuff. (Heck even ...
2
votes
1answer
58 views

Wine fermenting with fruit in it after a month

I have had a gallon of peach wine sitting in peach pulp for a little over a month. It is in a carboy with an airlock seal. Would it be okay to rack it and continue letting it age? Or did the continued ...
0
votes
4answers
138 views

It is necessary to sanitize my wine thief after primary fermentation

I have made several batches of wine from kits and a few batches of mead. One of the things that must be done after primary fermentation is to test the specific gravity. The wine kits I have used ...
0
votes
1answer
58 views

Why do kit wines age differently?

Most kit wines claim they're ready to drink in a month or two. I've found they're much better at 6 months or so. But when making wine from grapes, it seems everyone recommends aging at least a year, ...
2
votes
2answers
96 views

Consequences of pouring instead of siphoning wine after primary fermention

Would it be a problem if I did not siphon my peach-wine-in-the-making after the primary fermentation, but rather poured it directly into the carboy?
0
votes
1answer
51 views

Winemaking Clubs in Greater DC area

Is anyone aware of wine making clubs in the greater Washington, DC area? I'd prefer Maryland, but beggars can't be choosers. I've checked Winemaker Magazine's list of clubs, but no luck.
1
vote
1answer
111 views

Is it better to age a wine in bottles rather than bulk aging?

My partner and I are brewing a 6-gallon wine batch, and we disagree over when to bottle it. It's been in the carboy for approximately 8 months, and I've read here and on other sites that bulk aging ...
0
votes
1answer
57 views

How to adjust my wine?

I'm looking for some general advice/recommended reading, etc. I've made a few wine kits and they've all come out OK. I feel I have the general process down and I'm ready to start with perhaps ...
2
votes
0answers
54 views

how to calculate proper proportions to make drinkable wine [closed]

it's (fairly) easy to read a recipe that's already out there, or use a kit that someone else has already pre-packaged all the ingredients. but i would like to take it to the next step and be able to ...
0
votes
2answers
99 views

Does artificial light degrade wine?

http://www.atgstores.com/wine-racks/nexxt-design-fn01459-8-ellington-wine-rack_g1354109.html?rmk=1833&af=2264&linkloc=reCanonical I can put that in a spot with no sunlight. Will my wine ...
-2
votes
4answers
173 views

How do I make grape wine at 60%ABV, that tastes good?

Its my first time. I want to make some wine. Please tell me how I increase my wines alcohol percentage around 60%. Is it possible, Does anyone know the process? How much yeast, should I use in the ...
2
votes
4answers
247 views

How do i clear the batch after fermentation?

I have tried to use many things to clear wine or fermented beverage. Things like cloth, paper towels and coffee filters, non of these work well, but what is the most effective way to clear out the ...
0
votes
1answer
122 views

What makes a cider/wine turn watery after a few months?

I made a cider with the below recipie and I have noticed that as it ages it is starting to get a watery taste. What would cause this? The bottles are stored out of sunlight and are never moved till I ...
1
vote
3answers
221 views

Thoughts on increasing flavor of blueberry wine

I just sampled my blueberry wine that's been aging for a couple of months now in the carboy. A generous description would be "light bodied." There's not a lot of flavor. Alcohol, yes, but just a ...
2
votes
1answer
56 views

Why is potassium metabisulphite preferred to sodium by some sources?

I have read a number of sources that recommend the use of potassium metabisulphite or potassium-based campden tablets in preference to their sodium-based equivalents (e.g. Jack Keller states that he ...
1
vote
1answer
78 views

Starting out with fruit wine?

I have never brewed, but I am playing with the thought of starting to make fruit wines. While I can get very good alcohol of other categories, fruit wines are rare, and some types are not sold here at ...
1
vote
1answer
111 views

How to store leftover fermenting wine for reuse later?

I've got a decent amount of leftover wine (ginger) after racking from my primary to a couple of demijohns. I want to use this for the topping up when I eventually rerack in a few months' time but I'm ...
4
votes
2answers
752 views

Is it necessary to top off wine in a carboy?

Inspired by Ron's post here, I'm wondering how necessary it is to top off a carboy of wine that is aging. I have 5 containers of mead/wine right now and they all have headspace. Not a ton but they ...
3
votes
1answer
99 views

what to use to top off blueberry wine?

What should I use to top off my carboy of blueberry wine? I don't want to add water if I can help it. Adding more juice will just start fermenting again. Any suggestions on an acceptable wine to ...
2
votes
3answers
450 views

My cider tastes like red wine!

Soooo... I'm totally a newbie here and this is my first batch of cider. I have a fermentation bucket with an airlock. I used Lalvin dried wine yeast. I made my cider about a month ago using apples. ...
1
vote
2answers
388 views

Making rice wine

I am brewing rice wine using baker's yeast. Can i use baker's yeast for brewing rice wine? Will it affect to the quality of wine? I want to also know, can it get over fermented? What happens during ...
1
vote
2answers
311 views

What can I do with the pressed grapes (mash) after getting the juice out?

What can I do with the pressed grapes after getting the juice for making wine? It smells so good. It seems a shame to just throw it all away.
2
votes
3answers
1k views

Why does my beer taste a little like wine?

I'm a beginner homebrewer. I've brewed 3 beers, one from a Muntons and two from Brewferm brewkits. They were quite good, me and my friends liked them, but each one's taste reminded me a little bit of ...
0
votes
1answer
111 views

Do I need a press to make wine from grapes?

Do I need a press to make wine from grapes? Are there cheap alternatives? If I need a press is there a cheap way I can make one?
1
vote
1answer
3k views

How to tell if a cider is finished without hydrometer

EDITED I have a cider that I have made following the steps on CraigTube for his Hard Apple Cider. The only difference is that I have used Champagne yeast and the batch is 22L. I know you are all ...
2
votes
1answer
63 views

Wine brewing guide

Is there a good guide for how to brew wine from grapes online? I have searched around and have found very bad and inconsistent instructions. A lot of what I found makes me nervous about lack of ...
2
votes
1answer
245 views

Is one fermenter better than another for brewing beer or cider?

I have the options of a plastic barrel fermenter that has a screw on lid or a plastic pail type fermenter with a snap on lid. I mainly brew beers and ciders but am looking at getting into wine and ...
3
votes
1answer
195 views

Reading a 3 scale hydrometer

My dad bought me a hydrometer and then left the country. Now I don't know how to read all measurements. 1st scale: 1-13% (I presume this is the potential alc scale) 2nd scale: 1-26 3rd scale: 1-28 ...
2
votes
2answers
172 views

Pomegranate wine colour?

The pictures of pomegranate wine I have seen on the internet seem like very dark red wine. The one I made however looked like a milkish pink. What can account for the difference? How can I control the ...
1
vote
1answer
669 views

Can I use a 5 gallon carboy for a 3 gallon batch of wine?

I have a 3 gallon wine kit about ready to go from primary in a plastic bucket to secondary in a carboy. This is a port style, so I think I should be getting more fermentation action once I'm in the ...
5
votes
2answers
383 views

Where can I find information about the yeast Saccharomyces Bayanus?

I was able to find plenty of information about the ale yeast S. Cerevisiae and lager yeast S. Pastorianus, however information about the wine making yeast S. Bayanus appears to be more difficult to ...
1
vote
3answers
156 views

First time wine maker question

My hibiscus wine recipe says to ferment to dryness before racking to the secondary carboy. It's been almost a month, and the bubbling has died down. Is it time to rack?
1
vote
1answer
130 views

Wine Brewing on Lees (Sur lie)

I have recently learned about Light Lees Protocol and was wondering if someone would be able to relate some practical anecdotal experience. Is there a substantial difference in quality if you ...