Questions tagged [wine]

The product of fermented fruit juice, usually from grapes.

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21 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
43 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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132 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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132 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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1answer
60 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
31 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
160 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
55 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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12k views

How long can organic wine be stored without chemicals?

I'm trying to store some homemade organic red wine in bottles. For how long can it be stored without using any chemicals?
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668 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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2answers
183 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
139 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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157 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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276 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: http:...
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4k views

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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25 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
24 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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1k views

Can wine age too long?

I started a batch of wine at the end of the summer, and I happen to have a bad habit of not following through on projects. Basically, I fermented it, moved it to the secondary after about a week, then ...
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1answer
42 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
36 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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1answer
48 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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3answers
521 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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3answers
55 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
51 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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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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6k views

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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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
32 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
295 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
59 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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47 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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1answer
55 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
58 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
56 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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9k views

Is it safe to open the lid of a fermentation container to stir the yeast and sugar?

Last night I put a batch of wine going (very simple setup - a plastic bucket with a sealed lid and a cork in the top for a plastic airlock). This morning, I can tell the sugar has settled to the ...
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1answer
83 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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1answer
1k 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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13k views

How can I minimize methanol/fusel alcohols in wine?

I just started home brewing, have studied up on the issues associated with methanol/fusel alcohols, and I'm wondering if there are certain practices that can be used to minimize non-ethanol alcohols, ...
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1answer
92 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
883 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
60 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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2answers
177 views

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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1answer
52 views

Staggered 2 primary fermentations. Then fermentation started in the Demi again. Is the wine ok?

So i decided to try grape wine last year since my friend had a backyard full of grapes that were going to go to waste. My process ended up a little complicated and now I wonder if it’s still ok. I ...
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186 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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1answer
137 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
75 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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4answers
1k views

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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3answers
140 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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1answer
64 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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2answers
41 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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