Questions tagged [wine]

The product of fermented fruit juice, usually from grapes.

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8 views

Lactic acid vs alcoholic fermentation

I have been brewing fruit wine with wild yeast for some time now and one think that is really hard is determining the ABV of the wine. So there is my question, I have a certain mash with a known ...
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Add campden and bottle right away or should I wait?

I know that we should add campden before bottling wine. My question is, I need to add it 1 day prior to bottling or can I add campden and bottle right away. I am afraid of cork popping because if I ...
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1answer
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Is my yeast dead or stuck or just fine?

I'm concerned my yeast be dead or stalled, and I'm sure some experienced person can give me some feedback. This is my first batch of homemade wine. As my first batch, I wanted to do something very ...
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25 views

Oak Barrel Schedule

I’ve been a (grape) home wine maker for 7 years. Every year, I put my wine in non-permeable stainless steel kegs and leave it there for the next 12 months. I rack it 2-3 times to clean the lees of ...
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55 views

How concentrated is grape juice concentrate?

My home grown grapes are coming along well this year, but I don't think I'll have quite enough for a whole batch of wine (4.5l) and I'm not equipped to brew a smaller quanitity. I do have a small ...
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1answer
31 views

Started first fermentation with Red Star Blanc. I was planning on adding the Cuvee yeast for second fermentation. Will this be ok for sparkling wine?

This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the ...
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26 views

It's my first time making chokecherry wine(any wine), any advice?

I saw someone recommend S. cerevisiae • cerevisiae yeast for blackberry wine, and I'll admit I'm highly uneducated in this area. I know the basic principles of juicing and canning, fermenting things ...
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1answer
72 views

Bananas, Brewing, and Fermentable Sugars

So I have spent a few weeks going down the banana-wine rabbit hole. So, the things that I know Older (brown) bananas have more sugar Not all sugar is fermentable Banana skins can help break down more ...
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1answer
65 views

Is this Campden safe to use?

Campden was really hard to find in the country I am currently in. Thus a friend arranged it from a lab supplier. As it shows 10ppm max lead on the label, would it be toxic to use? Also could you ...
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1answer
36 views

Non Turbo, High Proof Yeast

Currently I am using EC-1118 yeast for making my wines. In the past I have also used DADY Red Star and it worked, but took forever to clear up and become even remotely drinkable. Plus my last 2 ...
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1answer
59 views

How do I fix my white wine?

This is my 2nd attempt to make wine. I watched a youtube video and simply went ahead. Because of Corona lockdown, I could not buy the right equipments. Steps I took to create my white wine. Pressed 7 ...
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2answers
141 views

Dimple in cork persisting after corking

I bottled my wine bottles with a Portuguese floor corker, but the dimple is still in the agglomerated cork after a year. I was told to: Wait three weeks with the bottle upright. Store a year with the ...
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2answers
204 views

Help : White wine tastes like soap

So I was planning to make some white wine, I started with some green grapes and after checking the pH it was too low so I added some citric acid which made the juice became too acidic, to bring down ...
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1answer
144 views

rice wine brewing stuck [duplicate]

I am trying to make glutonous rice wine, purchased the "Angel rice yeast (amalyze)" from asian market, the "white cookie/powder" broke rice down into sugar. I have measured, it is ...
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1answer
41 views

Last stage before bottling. Film appeared around top edge on glass and a few bubbles on surface

My batch of wine has been stabilized, degassed, and clarified. It is in the last stage before bottling and a film has appeared on the top at the edge on the glass. Also, there are a few bubbles on the ...
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1answer
27 views

Reduce excess wine sugar

I created 3 liters of pomegranate wine. I think I put excess sugar. Have taken the wine after 24 days. The wine came out pretty well, but its little sugary, is there a way to decrease the sugar ...
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1answer
38 views

What if I forget to "feed" my wine?

I've been fermenting and "feeding" my wine for about 4 days. I am going somewhere and have to skip a day on "feeding" it. Feeding as in adding sugar and more flavoring. What ...
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3answers
58 views

How do you find fresh grapes for homebrewing?

I live in Southern California. I have an easy time finding websites and sources discussing buying wine grapes by the ton. I even found 1 source that will sell a minimum of 100 pounds. However, I ...
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1answer
59 views

Can I vacuum my primary fermenter headspace for an extended period?

I have a 12 gallon stainless steel vessel with 10 gal. of pinot noir in it. I racked it once and it has been sitting for 6 months or so. I keep the 2gal of headspace full of CO2. Everything seems to ...
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4answers
790 views

Where to buy 2 Gallon or 4 Gallon carboy?

I am looking specifically for 2 gallon or 4 gallon carboys. I have looked on eBay, Amazon, Homebrewing, and many more, but I cannot find a 2 gallon or a 4 gallon glass carboy. There might be some ...
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21 views

Raisins for wine which yield some amount of moisture on squeezing?

I want to make raisin wine that is usable for certain Jewish religious ceremonies. For this the raisins have to yield some amount of moisture on squeezing them. Which raisins yield some amount of ...
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1answer
27 views

Rinsing grapes before harvest...how to best do it

I would like to rinse my grapes before making wine this year. I do understand that I may lose a little flavor, the main reason I would like to do it is to get rid of the fungicide I used during the ...
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1answer
54 views

Air distiller - attempting to turn bottled wine into spirits

Using an air distiller top table system. I would like no ferment mash and just distill wine off the grocery store shelf. But I need help, with knowing how to make it happen. There’s two videos that ...
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1answer
41 views

Is it fine to add beet root for colouring in the middle of fermentation?

It's been 3 days of fermentation, I added beet root for colouring in the middle of fermentation. I used china globe grape (not that red), and after hours later the bubbles getting lesser
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1answer
346 views

Wine fermentation containers and headspace

I'm starting my first attempt at wine-making, so please pardon the noob question.... I have two 6 gallon buckets with airlocks. But the "Winexpert" kit I've got recommends 8 gal for primary, ...
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2answers
65 views

Impact of different gravities for the same ABV

We can have the same ABV with diferents gravities. My reading for watermelon wine is: 1.064 0.997 =8.79% However I found some recipes with readings like this to the same type of wine. 1.090 1.023 =8....
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73 views

Does humidity matter for ageing wine in screw top bottles

Nearly all articles about ageing wine say it is important to control the humidity. However if you try to find out why the answers are all about preventing the cork from drying out. Here in New ...
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1answer
50 views

What is ageing in terms of chemical bonds?

I'd like to know in terms of chemical bonds, what ageing actually means. It should also explain the "smoothness" of a finely aged wine.
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2answers
147 views

c02 production during secondary fermentation

I just moved my wine from the primary fermentation bucket to a carboy with an auto siphon. I had some trouble with the auto siphon. It worked fine when I tested it out with water. But when I used it ...
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1answer
45 views

Wine has no or little smell to it

I’m experimenting with mango wine and produced different batches using fresh local mangoes. My latest batch has little or no smell to it. It basically smells like alcohol and the bouquet is ...
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1answer
175 views

Is it okay to cultivate wine yeast bought from store to save money than repeatedly buying it?

The title summarizes it. I've search the google about someone trying to cultivate a wine yeast they bought but I can't seem to find one. I'm new to wine making and I don't have really a lot of money ...
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1answer
60 views

First batch of wine, forgot the Campden - did I just mess up the whole thing?

I just tried to make wine for the first time. Manderin oranges, sugar, water, yeast, tea for tannin the whole kit and kaboodle! In a rush, I forgot to add the Campden tablet prior to doing all this ...
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3answers
825 views

Can you use bentonite before fermentation? Conflicting sources

Can you use bentonite before fermentation, or must it be used after fermentation? This source says you can use it before pitching yeast. https://winemakersacademy.com/bentonite-clarify-wine/ Some kit ...
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3answers
58 views

How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
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1answer
102 views

Accidentally added yeast in first 24 hours

I am making plum wine. The recipe said mash the fruit, cover with water, add a campden tablet and pectinase and leave for 24 hours before adding other ingredients. I through the yeast in at the same ...
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1answer
1k views

Cold Crashing Mead. Need help with details

How long should I cold crash a mead for? Is it possible to get haze in the mead from being cold crashed too long? The yeast is 71B, and it is one gallon. I had to take the airlock off to put it in ...
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1answer
62 views

Bottling Advice

I am bottling my first wine soon. However, I am not sure if I should invest in a winged corker, or a floor corker. What are the pros and cons of each, and which should I invest in?
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1answer
143 views

Slow but effective fermentation

I have successfully made several (at least 15) gallons of homemade wine, and only really had one come out undrinkable (was black cherry experiment, made a decent cooking wine) I started with a simple ...
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1answer
87 views

Is there a sediment from clearing pectin haze?

Does the use of pectic enzyme leave a sediment as pectin haze clears? I have a couple gallons of jalapeno wine with a diluted apple base that I have added additional pectic enzyme to, and I'm ready ...
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2answers
185 views

Can I distill contaminated wine?

15 days ago I started a batch of wine from a Wine Kit. I went to measure the SG to begin the next step when I found the wine had a film layer at the top. Anyway I phoned the place that sold it to me ...
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1answer
71 views

Rinsing frozen red currants

I picked some garden grown red currants a good while ago and threw them straight in the freezer without washing them. I'm planning on making wine with them soon. Most recipes I've read recommend ...
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3answers
153 views

Liquid yeast in wine making

I've been making beer at home for quite some time now and can definitely see the difference between dry and liquid yeast (especially in some beer styles like hefeweizen). In my area there is a long ...
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2answers
43 views

Fast secondary fermentation (wine)

I put my wine in secondary at 1.025 and in 1 day it was down the 1.002. Why so fast? Did I do something wrong? Do I just let fermentation play out or do I stop it?
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1answer
72 views

differences acid blend formulation

E.C. Kraus AC190 acid blend for wine making uses the following formulation: 50% Citric acid 25% Malic acid 25% Tartaric acid LD Carlson acid blend is composed of the following: 40% Citric Acid 50% ...
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1answer
87 views

Batch Management - How do you manage your batches for container volume?

So what do you feel is the best way to manage batch sizes? Personally make oversize batches and try to fit it in the largest carboy I have. For subsequent rackings, I will size the carboy down a size ...
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3answers
204 views

What is the best wine filtering system?

As a hobbyist who produces at least 5 gallons a week of wine, what filtering system do you recommend? I am also looking at transfer pumps as well. I am getting older and have torn rotator cuffs and ...
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3answers
2k views

How do you feel about Swing Top wine bottles?

The question says it all. I am sure they are great for wines that will be consumed young, but what about for wines you are going to store for longer periods of time? Months, years?
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251 views

Can I add yeast and sugar during the first 10 days?

I have a wine that's been on primary fermentation for 10 days and still haven't seen any activity in the airlock. I think that the reason is the sugar and the yeast needed to be added. I saw in some ...
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1answer
73 views

Does Dark Cherry Wine from Pure Juice always produce this much lees and how do you handle it?

So for fun I decided to try making wine from Dark Cherry Juice (Knudsen Pure Pressed Dark Cherry). I was surpised to fine the native SG of the juice was 1080. I was almost tempted to just ferment it ...
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205 views

Reuse the must to continue winemaking

Can I simply add more fruit and sugar to a batch of must once I have drawn off the majority of the first fermentation?

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