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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 ...


4

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 ...


4

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 ...


4

Yes, is is a problem. After primary fermentation, one of the most important staling agents your homebrew will face is oxygen. Pouring will almost guarantee the introduction of oxygen, whereas siphoning minimizes it.


3

Bulk aging has one advantage over bottle aging, it ages much faster. Once in the bottle, wine will still age, but less. Also, if you add Potasium Metabisulfate right before you bottle it will stop the yeast. A big way fermented beverages age(not distilled) is from the yeast still living. This will lessen the aging process. Overall: Do what tastes the ...


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

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

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 ...


3

Turns out that, at least in my case, freezing the dry yeast is actually a bad idea. I made an experiment last night and I put two sachets of ICV D-47 in the freezer and two sachets in the fridge. This morning I took both of them out and let them warm up in the room. I used the same activating mixture I've always used (some must + some nutrients) and split ...


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 ...


2

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.


2

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

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

If you don't have a suitable wine, and wish to reduce the headspace, use sanitized marbles for displacement.


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

I don't believe most wine makers make these decisions up front, at least not for juice that they have not worked with before. Instead, you taste the wine at packaging time and then adjust accordingly with glycerin for sweetness or acids for tartness. Commercial producers may blend finished wines, but ultimately it involves tasting throughout the whole ...


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 ...


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 ...


1

I always wash my test equipment like I wash any other kitchen utensils.


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 ...


1

Buy some wine yeast - don't use bread yeast - wine yeast is more alcohol tolerant and will give you the best chance of producing something like wine. But even so, nowhere near 60% - most yeasts stop around 14-18 percent abv.


1

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

Add blueberry honey. It's a great way to reintroduce the floral blueberry flavors and aromas that often get lost during fermentation. The added sweetness is likely to improve your perception of "fruitiness" as well.


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 ...


1

You can. In fact this is what Jack Keller recommends. It is a second (or third in your case) fermentation to keep clean. Make sure you taste it first. A growler will get you a 1/2 gallon. You can use a drilled rubber stopper to add an airlock.


1

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 ...


1

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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