Questions tagged [wine]

The product of fermented fruit juice, usually from grapes.

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1answer
34 views

Welch's 100% Grape Juice with Calcium/ yeast

I am planning to make a wine using Welch's 100% Grape Juice with Calcium ! Is the calcium problem here !
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1answer
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Wine blending from different years

As a home winemaker, I try to focus on one varietal per year. This allows me to do the harvest, crush, press and all associated cleaning only ONCE per year in the fall. But it does limit my blending ...
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36 views

Delayed Project

I have a wine making kit, the must is for making an "old vine" zinfandel. However, I purchased it just prior to moving and it was never opened and never make into wine. Would it be worth even trying ...
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Barrel fermenting (white) wine. Questions and assumptions

I am wondering if it is possible to barrel ferment white grapes/wine. I can only find information on the web about red wines. In regards to this process I have some questions and assumptions; I hope ...
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60 views

Sensor for measuring alcohol content of wine

I would like to know if there is a sensor that can monitor its alcohol content and displaying it to my LCD display. Your answers would be a great help to my dreams. I'm a computer engineer taking my ...
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Is there an easy way to test alchol content after brewing wine? [duplicate]

I'm making blackberry wine, is there any cheap and easy way to find the alcohol content after brewing? (Ive lost my barometer reading from before)
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4answers
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How long should I give pectic enzyme to takle hazy finished fruit wine?

I've got a gallon of really sweet, 16.5% kiwi wine. The fermentation has not been completely stopped but haze didn't settle with time or after I used fining agent. A quick test with methylated spirit ...
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1answer
60 views

Is it necessary to pasteurize frozen juice concentrate used for brewing?

For my ciders, I've always either pasteurized the juice when I've started with fruit, or else used pasteurized bottled juice. It seems to me that frozen concentrate should be a quick & dirty (...
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1answer
34 views

Do I have to use Campden tablets every time I expose my wine to external factors?

So, I'm pretty concerned about infections, seeing as my very first try ended in sauerkraut-smelling disappointment. I've got a gallon of quite sweet kiwi wine at about 16.5% ABV. The fermentation is ...
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1answer
37 views

Combine kits into one batch

The kit retailer supplies 2ea. 7liter bags for two kits to produce 60 bottles of wine. Can I combine the two grape juice bags into one batch to produce 30 bottles of wine? With the hopes of having ...
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2answers
106 views

My mead wont stay carbonated!

I have a strawberry mead that I am attempting to make sparkling. I added sugar drops to each bottle (Im bottling in 12 oz bottles) and after about a week it seems very carbonated but when I pop the ...
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1answer
32 views

Do I have to bottle my wine immediately after stopping the fermentation?

I have a gallon of very sweet kiwi wine. I've racked it twice already but after couple months in at it's current stage it still hasn't cleared. I want to let it sit in the carboy until it does clear ...
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62 views

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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2answers
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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
86 views

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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56 views

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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64 views

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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2answers
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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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3answers
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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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1answer
157 views

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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2answers
51 views

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
61 views

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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2answers
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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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1answer
179 views

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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2answers
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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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263 views

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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2answers
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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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1answer
126 views

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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2answers
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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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2answers
157 views

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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4answers
134 views

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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1answer
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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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1answer
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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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1answer
83 views

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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1answer
145 views

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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2answers
693 views

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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1answer
691 views

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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1answer
431 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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1answer
144 views

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
535 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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1answer
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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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1answer
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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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3answers
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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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1answer
285 views

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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140 views

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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1answer
429 views

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?