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4

Dry apple cider usually takes several months to a year in the bottle to smooth out. I would not concern myself much with how it tasted at 4 weeks. If you want a sweeter cider that is ready to drink in 4-5 weeks, take a look at my answer in this question: Sweet sparkling cider without pasteurizing, sulphites or lactose Make a "graff" which is a malted ...


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Adding simple sugars like sucrose dextrose increases the alcohol content of the beer, but contribute nothing in the way of body or malt flavour. Beers brewed with a significant amount of these sugars are often described as "cidery", which might be similar to what you're calling "wine like". Next time, try brewing an all-malt kit, i.e. one that does not ...


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Using any of those things to filter beer will badly oxidize it and ruin the flavor. I clear beer with time and cold temperature. A couple months at 35F will clear just about any beer. You can also use things like gelatin, Polyclar, or Biofine. If you want to filter you needs kegs and a CO2 setup to push the beer so you can do it in an enclosed manner and ...


3

Sugar itself isn't the problem, but the amount of sugar might be. In general, you want sugar to be less that 25% of the total fermentables in your beer. A high percentage of sugar, combined with the high temps you fermented at, could very well be the cause of your problem. In the future, choose a kit that uses only a small amount of sugar, if any, and keep ...


3

Depending on the type of sugar that you added it will give different tastes. If you have used regular table sugar (cane sugar) this might be the cause of the "off" flavour that you have experienced. Normally in any brew it is normal to use malt sugars for beer, these are added from malted grains (such as barley or wheat) and are the cause of the so called ...


3

It's tasting like wine because there are almost no sugars left in the cider. With no sugar, you really notice the acidity in cider which makes it taste more like wine. (I would say it's more like white wine than, red, but that's subjective). You could try sweetening the it to see if that makes it taste more like cider, and less like wine. Buy a can of apple ...


2

Even with champagne yeast, fermentation shouldn't take more than a couple of days to complete fully. At the eighteen day mark, what you're seeing is degassing of the cider, where residual CO2 from the fermentation is escaping the liquid, not fermentation. At this point, your cider has complete fermentation, and should be aged as necessary before being ...


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When I started makeing wine, I found this site JackKeller which has tons of information and recipes on there. I have used this for years as my guide for HomeBrewing. Navigating the site SUCKs, but what do you expect from a guy that makes wine, not web sites.


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If they are the same volume then there's probably not much in it. But I would imagine the pail to have more volume than the barrel. For primary fermentation, you need about 1/3 additional volume in the fermentor as headspace. So if you are fermenting 5 gallons, you should aim for a fermentor that's 7-8 gallons in size. The headspace is necessary since the ...


2

According to WineMaker Magazine, there's two different strains from Vintner's Harvest. Depending on which one you have, the following information should be everything you would need to ensure a proper fermentation: Company Yeast Name Dry/Liquid Strain # Suggested Wine Styles ...


2

I don't think that it will change from wine taste to cider taste. I have done the same thing using Lalvin EC1118 yeast which turned out to taste like wine. What is happening is the yeast had eaten all of the sugars in the cider giving it a higher alcohol content and the wine taste. If you used a different yeast then some of the sugars would have been left ...


2

Primarily its a subject of dietary preference to avoid additional sodium in the diet. However, its a moot point because generally a very small amount of sodium would be being added. Also potassium has a somewhat higher flavor threshold than sodium. Meaning sodium begins to taste saltier sooner than potassium. (at least this is the case on my palate) ...


2

Well, theoretically you can add any kind of yeast to any kind of grape extract and, provided conditions are sanitary, you don't get an infection, and you give it enough time to ferment, you will have a wine of some sort. Unfortunately, it probably won't be very good. In fact, it will probably be horrible. To make drinkable wine will require proper juice, ...


2

Use Cold crashing so the yeast and other undesirables fall out of suspension and to the bottom of the vessel. Finings is another way clarify and drop out the undesirables from suspension in the fluid. Then Rack in to a new vessel, you transfer the from one vessel to another gently with a siphon of some description and leave behind the sediment ...


2

I believe that the short answer is yes, artificial light can cause sun damage too. Ultra-violet light is cited as the primary spectrum/wavelength/frequency that has the biggest impact, and while direct sunlight is going to have much more of it and therefore be more detrimental over time, light bulbs generally emit a certain amount of UV too. From what I've ...


1

To Exactly answer your questions: Is it possible, Does anyone know the process? Yes, you would have to ferment some wine then add a very high ABV% of Alcohol, acquired, paid or distilled by another means. Example ratio: 300ml of 10% wine + 700ml of 80% spirit = 59%ABV How much yeast, should I use in the grape juice? Go for 1 tsp per gallon(4.5L). can I ...


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If you take gravity readings, you'll notice that the final gravity is extremely low. Cider is notorious for fermenting very low, and you're adding to it by tossing in sugars which are 100% fermentable (meaning that 100% of the sweetness will ferment out). The reason it is "watery" on your palette is because there is no sweetness. I'd be willing to be you ...


1

Early on, I made a number of fruit wines and I found my initial attempts produced a very thin, light bodied wine with marginal flavors similar to the experiences you're having with your batch of blueberry wine. It takes a significant amount of ripe fruit to produce strong flavors in fruit wines. Also, yeast selection is important, as well as keeping your ...


1

You'll need basic equipment: fermenting bucket or carboy airlock tools to get the juice out of the fruit (can be as simple as cheese cloth to squeeze the fruit or as fancy as a juicer) hose for racking For each batch: lots of fruit, preferably cheap wine yeast normal table sugar for some fruit: antigel to prevent gelation for some fruit: acid A web ...


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I believe the main reason for topping off wine is to reduce headspace. This is only necessary after initial fermentation, when the CO2 produced wards off Oxygen. Wine is very susceptible to oxidation. However, if you have the wine in a carboy already, use instinct to think about how much you will disturb the wine by topping off. I think people normally top ...


1

I've made small quantities without a press, but it's very labor intensive. For a 1 gallon batch, it's reasonable but much larger than that you're going to want some automation. The manual process: De-stem the grapes Crush the grapes Red wine? Ferment on the skin. White wine? Skip to 4. Put the crushed grapes in 5 gallon paint strainer bag and express the ...


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Baker's yeast is not bred for producing rice wine which is high in alchohol. You should try using some yeast that was bred specifically for that purpose. I don't know if you want to make something like sake (not all rice wines = sake), but the major American yeast suppliers both sell high quality yeasts made specifically for sake. Wyeast sake #9 White ...


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Although I have not done wine myself, if I ever did I would take the mash and make Grappa, Marc, Raki or one of those similiarities. I found an eHow on how to make grappa; eHow - How to Make Grappa. As far as I can see, if there was something (that tastes) better to do with it then Grappa probably wouldn't exist =)


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You can find information like fermentation temp and attentuation on different kinds of wine yeasts from the white labs homepage: These are also the yeasts strains easily available for the homebrewer. http://www.whitelabs.com/beer/homebrew/listings?style=3


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Depending on the fermentation temprature etc then fermentation will take a different amount of time. On average all of the wine I make ferments out to around 12% dry in around 5/7Days. If you have left it a month then im sure it will be done by now. Unless there has been any problems with the fermentation pausing. Get yourself a hydrometer from a homebrew ...


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After a month it's more than likely fermented out. The way to know for sure is to take a sample using a wine thief and check the gravity using a hydrometer. If it's around 0.995 then the wine has completed fermenting. But if you don't have the equipment, then racking now to secondary should be fine.


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The answer depends upon the type of wine you are making. I have one bottle of French Columbard that I turned into sparkling wine due to an accidental over-addition of acid before primary fermentation. I aged all of the bottles with the lees for 2 years minimum before degorging with the sole purpose of getting the yeasty notes I have experienced with ...


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The best way to tell for sure is to wait. You can't fix the problem if you have one. You just finished primary fermentation: it's not uncommon to have left over yeast all over the place; you haven't cleared your wine yet, whether with time or chemicals. You can also see many images of others' infections via Google images. If the flowers are just starting to ...


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If it's just a little (a few centimetres) sediment at the bottom, then I'd say to just pour slowly when you near the bottom of the bottle, and try to avoid shaking/disturbing the bottle too much when handling and transporting. Wine I've bought commercially sometimes has sediment and as long as you're careful, it's not a major problem. If it really is as ...


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I go through this with many gallons of wine in our kegs. In time, all sediment drops out, most within 1 week of transfer. This might seem too obvious and simple, but you must give it time. Any more "movement" and you will get more oxidation than you want. Rajanatha Head Brewer of Kauai's Hindu Monastery



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