The product of fermented fruit juice, usually from grapes.

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3answers
227 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
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1answer
50 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 ...
0
votes
1answer
71 views

Soapy aftertaste in wine, fermentation temperature?

I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions ...
2
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2answers
32 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 ...
1
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2answers
66 views

Brewing first wine from juice need some help

So i looked up a cheap way to make me self some wine, and i decided to go with cranberry juice 100% from concentrate no preservatives or anything like that in it, i started of with 1liter, i poured ...
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2answers
66 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
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3answers
43 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 ? ...
1
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2answers
23 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?
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0answers
18 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
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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 ...
7
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4answers
967 views

What is the best book for beginning wine makers?

What is the best book for beginning wine makers? ** Please post 1 book per post, then the resulting votes will show what most people consider to be the best book.
2
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1answer
52 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 ...
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2answers
50 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.
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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 ...
0
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2answers
44 views

How to fix yeast smell in young wine from kit

I started my first attempt at fermenting this wine kit in mid-April. I followed the initial directions pretty meticulously which included stirring in the fermentation bucket daily (due to kit ...
1
vote
2answers
45 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 ...
6
votes
6answers
7k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
0
votes
1answer
42 views

What is the specific role of yeast in wine making? [closed]

I'm a senior student, experimenting on alcohol concentration of wine using different variables. My variables are white wine yeast and brewing yeast and whilst I know the main role, I would like to ...
0
votes
2answers
64 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
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1answer
80 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 ...
3
votes
2answers
6k views

Making wine from concord grape juice

I'm just about to start my first attempts at wine making. We bought a gallon of organic, concentrated, concord grape juice to use for some other recipes and I have so much left over that I'm going to ...
2
votes
2answers
83 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 ...
1
vote
2answers
92 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 ...
0
votes
1answer
91 views

Wine fermentation without yeast?

Apologies if this is a duplicate - wasn't able to find anything similar. Making a 3gal batch of strawberry wine. Poured sugar-water over fruit and set aside to cool. Been having problems with bugs ...
1
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1answer
63 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
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1answer
96 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 ...
2
votes
1answer
115 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 ...
0
votes
4answers
176 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 ...
1
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1answer
80 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
46 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
2answers
132 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
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2answers
413 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
34 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
1answer
44 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
175 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 ...
0
votes
1answer
63 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
4answers
187 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 ...
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
1answer
72 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? ...
0
votes
1answer
47 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
56 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
32 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
68 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 ...
8
votes
5answers
15k views

Why do red wines tend to be stored in green bottles and white wines not?

It seems that all red wines are stored in green or occasionally other dark coloured bottles and white wines in clear or light coloured bottles. Why is this?
1
vote
1answer
62 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
2answers
115 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?
1
vote
1answer
131 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 ...
8
votes
1answer
3k 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
votes
2answers
177 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
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 ...