The product of fermented fruit juice, usually from grapes.

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213 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 ...
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2answers
989 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" ...
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1answer
48 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 ...
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1answer
85 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 ...
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2answers
282 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 ...
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1answer
67 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, ...
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4answers
206 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 ...
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1answer
60 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 ...
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1answer
109 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? ...
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1answer
68 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 ...
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1answer
80 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 ...
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1answer
34 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
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1answer
81 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 ...
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1answer
68 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
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2answers
159 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?
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1answer
172 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 ...
9
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1answer
4k views

Can I keep mead/wine in stainless steel bottles?

So what do you use for bottling? I'm really starting to look into stainless steel bottles. There are companies that make them (with customized artwork, no less) for conference shwag but you could ...
0
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2answers
281 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
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0answers
64 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 ...
2
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4answers
349 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 ...
2
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3answers
726 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. ...
0
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1answer
235 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 ...
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3answers
487 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 ...
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2answers
625 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 ...
2
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1answer
102 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 ...
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2answers
1k 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 ...
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1answer
100 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 ...
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1answer
246 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 ...
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4answers
2k views

Can I ferment mead without campden tablets?

I think that campden tablets lend an odor to my mead that requires my letting the wine breathe for a while. I get headaches from this too. Assuming I'm right about this, would pasteurization of the ...
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2answers
550 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.
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1answer
151 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 ...
3
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1answer
126 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
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1answer
330 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 ...
2
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3answers
2k 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 ...
2
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1answer
70 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 ...
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1answer
925 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 ...
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1answer
125 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?
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1answer
5k 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 ...
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1answer
154 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 ...
5
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2answers
548 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 ...
11
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4answers
5k views

Cork in red wine starting to push itself out. Is it still safe to drink?

A friend gave us a bottle of homemade red wine a year ago. (They're Italian and they make wine every year). It's been sitting in our dining room, stored on its side. We started to notice that the ...
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9answers
1k views

What are some good online sources for recipes?

What are some good online sources for recipes? Please specify the type of recipes the site has (extract, all-grain, mead, cider, etc.).
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1answer
701 views

Flowers of Wine (Problem)

Context: I am currently working on a batch of jalapeno-cranberry wine. It's been in primary for five days so far and I am beginning to suspect I have flowers in my wine. I was not too concerned ...
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2answers
1k views

Degassing wine - how to proceed

Long time brewer, first time vintner here. Working through a winexpert Pinot Grigio kit. Primary and secondary fermentation went off without a hitch. Got to the stabilizing, degassing, and ...
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4answers
16k views

How can I tell when wine has finished degassing?

I bottled my first home made wine last week. It's an apple wine that didn't turn out so well. The good news is that I think I know most of the reasons it isn't very good and I'm going to try again ...
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2answers
1k views

sediment in wine bottle, how to serve

I made some wine recently, and I screwed up slightly. I degassed the wine the day I was going to bottle. I let it sit a couple hours expecting the sediment to settle after I "blended" the wine, ...
0
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2answers
688 views

What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?

I'm trying my first, 1-gallon batch of dandelion wine. Some recipes say "1 packet" of brewer's yeast, and mine doesn't even specify an amount. It also specifies to add "yeast nutrient," which my ...
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1answer
112 views

Isinglass and temperature

The wine kit that I am making uses isinglass for fining and recommends storing the wine at 70 degrees during the process. In the past I've used gelatin in my beers to clear and I know that it works ...
2
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1answer
115 views

Wine and yeast “clean up”

I have now decided to try my hand at some wine making as SHMBO decided she would also like to enjoy the fruits (haha) of my hobby. In the instructions for the kit I received (White Riesling) I was ...
3
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1answer
766 views

The isinglass in my wine kit is cloudy. Has it gone bad?

I bought a Wine Experts Pinot Grigio wine kit and the packet of isinglass is cloudy and has white bits floating around in it. I suspect it is bad. Has anyone seen that before?