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Questions tagged [wine]

The product of fermented fruit juice, usually from grapes.

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Yeast or not to yeast, that is the question

So this is the third year I am making home made wine from a combination of red (75%) and white(25%). In the past the person in which I purchased from had a big industrial blender of sorts and gave me ...
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How long can you wait till you add the proper yeast

I crushed my grapes added 5 lbs sugar and a wild yeast killer pectic enzyme. I haven't got the yeast for the correct grape wine process. It's been 6 days. The temperature has been maintained around ...
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1answer
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How to fix too much water in wine?

I am making wine per this recipe http://www.farminmypocket.co.uk/home-brewing/recipes-home-brewing/elderberry-wine-recipe I quadrupled the quantities to give me 18L. At the point where I am supposed ...
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What are the advantages and disadvantages of various ways of going for a sweet wine?

In reading up on the subject online I found there exist various ways of making sweet wine. However, each source seems to claims different dangers / disadvantages of doing things the 'wrong way'. I ...
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I accidentally stirred all the lees into my wine during first racking. Now (1 day later) secondary has lots (+1cm) of sediment. Should I rack again?

Making some kiwi wine (exciting!). When transferring from primary to secondary getting the fruit pulp was a bit of a mess and I inevitably stirred all the lees into the wine. Now, after only 1 day in ...
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Wine or cider yeast for ale

I'm a noob brewer and being distracted added boiling water to my yeast. I added cold water immediately however I'm afraid I may have committed yeastocide. The only place I could think of around me ...
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Unfermented Wine - What to do?

I had a real problem with this years Zinfandel. It got delivered at 29 brix which I think is the source of the problem. I added 13% water to try to get it down around 25 brix at the 72 hour mark ...
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Making wine from vine grapes

I bought a house that happens to have a grape vine producing lots of fruit. They are quite small (approx 12mm diameter) and not very sweet, but black in colour. I do not know the varietal. Can anyone ...
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What happens to artificial sweeteners in wine?

It's basic knowledge that alcoholic beverages are made by letting the yeast eat sugar and poop out alcoholic and carbon-dioxide, in a process known as fermentation. And since sugar only means sucrose, ...
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Did I accidentally brew nettle liqueur?

I was brewing nettle wine in a fairly amateurish way. The ingredients were: Stinging nettle leafs/leaves Lotsa water Lotsa sugar Some lemon juice Dry baker's yeast intended for baking pastries I ...
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1answer
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How long to wait on Lalvin BM45 wine yeast in beer wort before giving up?

Brewed a 10 gallon batch of a saison wort at a super-dry mash temp (142-145 F). It's currently split between two conical fermenters, one of which has around 150 oz of a tart cherry puree. Rehydrated ...
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I'm moving apartments in couple months. Will transporting wine demijohns mess up the fermentation?

All I was able to find was a question related to moving the bottles, but not the demijohns during secondary fermentation. I really want to brew some elderflower wine and starting after I move is not ...
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Determining bottling time to get a lightly sparkling Pet-Nat?

I am making my first wine ever out of slightly tart hand picked cherries. It is currently undergoing open primary fermentation in a large, covered container. In about a week I should be transferring ...
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1answer
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Does the volume of juice determine the length of fermentation?

Will 10 ounces of juice ferment the same rate as a gallon of juice, with the same amount of yeast and sugar added in both?
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How do I open a pressurized bottle of home-made wine?

Good day. I am an amateur without any necessary equipment to degas my brew. Last night, I forgot to check on it; now the bottle won't even bulge so I can release that unwanted pressure from the c02 ...
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Fermenting grape juice with Potassium Metabisulfite without adding anything

I recently fermented Kedem brand grape juice (which contains potassium metabisulfite) by only adding rouge red star yeast (and slapping on airlock and leaving it on my kitchen counter). I recently got ...
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Balancing wines pH after fermentation

Can a wine's pH be adjusted after fermentation? I brewed a blueberry wine and it came out horrible. The red yeast was dead, so to salvage the must I pitched champagne yeast. That was the first ...
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Mead made with bananas as a nutrient

I'm looking at what yeast need to live and nanners seem to have a fair bit of that. I have seen a lot of information on adding them for flavor. If nothing else I will be trying this soon and will ...
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Same wine, different taste

Have you experienced the feeling that you open a bottle of your homemade wine and it seems to be a different wine from other bottles of the same batch? I have noticed the difference from one day to ...
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Back sweeten Wine Question

I am an avid brewer but have just finished fermenting my 1st muscadine wine. It has been fermenting for 6 months and has been racked once. Even though it's really clear I just added sparkaloid along ...
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Is it possible to decontaminate wine?

Is it possible to decontaminate my wine after some (not too clean) objects fell into it? I was straining my blackberry/elderberry wine through a straining bag. The brew is about a week old at this ...
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how jiuqu or chinese wine yeast ball are made?

I live in Bangladesh where all alcoholic drinks are forbidden.I tried to make rice wine from bread yeast but consistency of alcohol is very low because of it's low resistance to alcohol.I heard ...
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How to know *when* to rack off gross lees?

I'm learning there are "gross" lees or the first big batch of sediment and then there are "fine" lees or the subsequent smaller amounts of sediment. "Gross" lees can contribute to "gross" flavors, ...
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Sediment in my airlock day one making plum wine

First time making plum wine, followed a recipe and instructions and one day one have come to find sediment and light brown liquid in my airlock. Should I be worried?
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How can I maximize the time my wine can stay in a bottle?

I've read that for home winemaking the wine will start to decrease in quality after about a year in the bottle. What steps can I take to maximize how long my wine will stay fresh?
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Can I add too much opti-red?

I have some extra opti-red from last year that I'd like to use up. Is there a danger if I add too much of it? Should I just toss it? What are the cons of opti-red? Can it make the wine taste more ...
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How can I save a wine with SG way too high?

I am attempting to make a blackberry wine from blackberries picked in my yard. I followed a recipe found online, adding sugar disolved in water to a bunch of mashed up berries in a mesh bag, etc. I ...
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specific gravity in wine making

I'm trying to make wine out of pomegranate juice, its almost a month that the must is fermenting but when I read the specific gravity with the hydrometer is always around 0.008. If a try to calculate ...
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241 views

Sparkling Blackberry Wine

Can I add priming sugar to a finished wine to carbonate it when I bottle it? I plan on fermenting about a month before I bottle it, would the yeast still be alive at that time?
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Flies in wine before airlocking

I picked some wild blackberries, mashed them up with sugar and water, plus yeast and two campden tablets, and put these into a bucket and covered (loosely, with a t-shirt - that was probably my ...
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1answer
358 views

Difference between 'brewing' beer and wine?

I haven't been able to sort out the exact differences, it seems to me both of them are blended with yeast in a 'must' for x number of days then bottled for secondary fermentation/carbonation. What am ...
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Fruit 'wine' - acetic acid and alcohol

I did a little bit of a fermentation experiment by adding water to a large jar half full of fruit (nectarines). I did not add any sugar or yeast. The final product is very sour, which I'm assuming is ...
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If you make wine in higher quantities, is there a higher chance of contamination?

I am currently only making wine in one gallon quantities but I am looking at increasing that. As a beginner is there more room for making a bad wine if there is more of it?
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Will supermarket fruits make a good wine?

I was wondering if using fruits from a supermarket would make a good wine or not. At the moment I have been buying frozen berry packs which work great but I am looking to branch out into more ...
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Making Jam with Fruit Pulp?

As you can see I've got my mixed berry wine pulp. It has sugar mixed in and a liter of water. My question is: Can I use the pulp left over to make jam? Has anybody attempted this?
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Does Potassium Sorbate cause off flavors over time - and how long does this process take?

This article claims the following: The second limitation of potassium sorbate is the length of time it is effective. Once added to wine it stays in the desireable form of sorbic acid only for a ...
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Orange wine - do these recipes make sense?

I've been thinking of making orange wine. I have found a few recipes online, though I'm not sure if these recipes make sense. The first one: https://homefarmer.co.uk/orange-wine-recipe/ Two more: ...
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Shall I filter the foam from wine

I am brewing apple wine. There is a layer of white foam forming at the top. Shall I remove it or it is ok to leave it like this?
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How long should Ice wine be aged?

How long should Ice wine be aged in either bulk aging (leaving it in the carboy) or in bottle aging? Or does the aging process only depend on the type of grape being used?
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Reduce acidity of hard cider

I've brewed some cider from cooking apple juice. The apples were unusually sweet for cookers so there was enough sugar and I added teabags to add tannin. This gave me cider at ~6.3% which tastes OK ...
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Accidentally left top off 21 ltr white wine -

I accidentally left the lid off a completed 21 ltr fermentation bin of white Pinot (from kit). I'd added the last stage of process (finings etc) - phone went and I forgot to go back and replace lid - ...
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Maintaining Temperature in wine production

In wine production is maintaining a 20 degree C temperature a critical factor after first fermentation?
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Is H2S poisonous in wine?

So I have a batch of wine that seems to have been contaminated and has the sulfur smell that is characteristic of H2S. Clearly I can't sell or give away this wine, but is it still safe to drink?
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Blackberry Wine

I am having problems with my 5 gallon blackberry wine batch. I took a reading with the hydrometer and the SG read 1.104 at the beginning of primary fermentation. I put a towel over the bucket and let ...
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Should I rinse my grapes before crushing?

I picked about 20 5 gal buckets of grapes and will see little white spiders, earwigs, dust, crushed dry grape leaves, little stems, etc in with the clusters. Is it recommended to hose these down ...
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Can I rack to and clear my wine in a lidded plastic bucket without a stopper?

I'm making a Chardonnay wine kit for the first time ever, so bear with me here. The instructions say to rack the wine from the primary fermenter (which they suggested be a food safe HDPE plastic ...
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1answer
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rose wine vigorous bubbling after 10 days

I made a demijohn of one gallon with a kit. It has been bubbling vigorously ten days later almost like a soft drink. I tested it with a hydrometer and no strength of alcohol showing. I was wondering ...
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Boiling Tap Water: Covered or Uncovered?

When I'm preparing my make-up water before making wine or beer, should I boil it with the lid on (to minimize evaporation of the water) or with the lid off (to maximize evaporation of volatile ...
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Bad taste after using isinglass

I had a very nice tasting grape wine which I used isinglass Finings on which has not cleared the wine and left it with a horrible taste. Does anybody know why this would occur?
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Degassing and it's effects on yeast

I'm wondering if degassing and removing the suspended CO2 (a part of, and a percentage of the wine) changes the totals for ABV% as it applies to yeast tolerance. It seems that by degassing you would ...