The product of fermented fruit juice, usually from grapes.

learn more… | top users | synonyms

2
votes
3answers
2k views

When using a drill whip to degas, how do I ensure I will not aerate the wine/mead?

Some my wine/meads have been a bit bubbly after bottling. I'm thinking the problem is I have not be degassing. If I use a drill whip, how do I ensure I will not bruise or aerate the brew?
2
votes
1answer
196 views

Premature fermentation of wine must. What to do?

I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. ...
2
votes
1answer
75 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 ...
2
votes
1answer
65 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
291 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
votes
1answer
60 views

Chardonnay changed color when sparkkloid was added

When making chardonnay wine, after the primary fermentation and 1st racking, we added sparkloid (as per instructions) and the wine immediately changed color. Why is this?
2
votes
3answers
686 views

Is a late addition of sugar into wine a month after primary ended detrimental?

I'm currently brewing an apple wine. I started it at 1.080, and when that was finished I added another 1.020. Now it has been sitting on it's yeast cake for about one month, and I'm considering if I ...
2
votes
1answer
54 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 ...
2
votes
1answer
69 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 ...
2
votes
1answer
109 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 ...
2
votes
2answers
46 views

Gooseberry Wine Help

Just harvested some green gooseberries from the allotment, and as I don't like eating them, i thought i'd make some wine. Is there any tips anyone can offer me, or any good methods to follow? This ...
2
votes
2answers
99 views

What would happen if you took raw grape juice and covered but did not refrigerate?

I'm curious about something that maybe someone can answer from personal experience. If I took red or concord grapes, crushed them, filtered the juice, covered it and stored it at an average ...
2
votes
0answers
59 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
votes
2answers
171 views

How do you blend your meads/wines?

How does one typically blend their meads & wines? Do I need to worry about layering because of different S.G. levels or ABV levels?
2
votes
3answers
232 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
2answers
189 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
1answer
364 views

Recommendations for scaling up operations

Right now I brew once month. This gets me to 60-72 gallons of delicious wine or beer per year. But the limit for home brewers in the US is 200 gallons per year per household. To reach that with 5 ...
1
vote
3answers
402 views

Sloe wine: going very slowly

Having started enough sloe gin this year to last a decade, I decided to use the rest of the fruit to brew some sloe wine. I'm new to brewing, and this might seem like an odd choice, but I have high ...
1
vote
2answers
110 views

Are Wine Bottle Bombs Possible?

tl;dr - Can wine bottles explode? I've read that when making wine, if fermentation isn't finished, it moght result in a sparkling wine. In the worst case, the cork might get pushed out, due to extra ...
1
vote
1answer
73 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
135 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 ...
1
vote
1answer
63 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 ...
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 ...
1
vote
1answer
66 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
3answers
371 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 ...
1
vote
3answers
191 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
2answers
959 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, ...
1
vote
1answer
107 views

750 ml sparking water bottle for wine?

I've brewed a half dozen batches of beer, and I am thinking of trying my hand at making some wine for the first time. Most likely a Red. We go through a lot of 750 mL glass water bottles. I would ...
1
vote
1answer
856 views

My white wine has stopped fermenting, how can I restart it?

My white wine fermented successfully for a few days in a bucket. I've transferred it to a joram and it's stopped. Can I restart it somehow?
1
vote
2answers
28 views

Making small batch of wine

I normally make 5 gallon wine kits. I purchase a 1 gallon kit and I have 6 gallon fermentor. Will this hurt the wine using the same fermentor? Do I need to get smaller fermentor for small batches?
1
vote
1answer
9 views

Acidic Elderflower Wine

I was racking a batch of elderflower wine today and had a cheeky sample on the way to the secondary. OMG it was akin to lemon juice, I think I may have added a bit too much citric acid to the mix when ...
1
vote
2answers
53 views

Does yeast type affect wine taste..?

I'm new in wine making and I tried to make it with fresh yeast, not dried. I think I'm using a lot of it to help fermentation end faster. Will this affect the taste of wine? Will dries yeast achieve a ...
1
vote
1answer
60 views

How is the conversion of raisin to tannin and acid?

It's hard to find tannin powder as there is no wine making supplies in my country. There, I'd rather use raisin as tannin substitute in my wine making process. However, I'm not sure how the conversion ...
1
vote
2answers
56 views

Why is the primary stage of fermentation of wine important?

Senior chemistry student, whilst I know the main reason, I would like to know more of the chemistry behind it.
1
vote
1answer
96 views

Rhubarb wine colour lost after additives introduced

I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink ...
1
vote
1answer
39 views

Do I need to use finings again after restarting the fermentation?

I recently made a batch of red wine but because the wine was too sweet I restarted the fermentation as I was advised. Of course I will need to de-gas the wine again, do I also need to use finings ...
1
vote
1answer
84 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 ...
1
vote
1answer
106 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
1answer
36 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 ...
1
vote
1answer
54 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
71 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. ...
1
vote
1answer
90 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
126 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 ...
1
vote
2answers
376 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.
1
vote
1answer
799 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 ...
1
vote
1answer
144 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 ...
1
vote
1answer
567 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 ...
1
vote
1answer
106 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 ...
1
vote
0answers
19 views

Did anyone here made a walnut wine?

Well, i'm curios if anyone here also tried to brew a walnut wine. I've got a couple of bottles from my spouse's grandma, and this year i've tried to make it myself. Had a couple of questions though. ...
1
vote
3answers
47 views

Why is my wine cloudy now?

This bottle of Mint wine was super clear when bottled. I use Sparkolloid. Six months later it looks like a snow globe. This is happening to several of my batches but not all. Whats going on here ? ...