Questions tagged [wine]

The product of fermented fruit juice, usually from grapes.

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16 votes
9 answers
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What are some good online sources for recipes?

What are some good online sources for recipes? Please specify the type of recipes the site has (extract, all-grain, mead, cider, etc.).
14 votes
17 answers
1k views

What is the best beer to make for a spouse who prefers sauvignon blanc?

I am trying to solve the "wife who loves wine instead of beer" problem. She would normally choose a Sauvignon blanc for herself but that's just no fun for the beer-drinking / making husband. My goal ...
13 votes
5 answers
7k views

why do you degas wine but not beer?

After reading this post, I was wondering why have I heard of people degassing wine, but never beer? Does one also need to degas mead?
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12 votes
4 answers
12k views

Cork in red wine starting to push itself out. Is it still safe to drink?

A friend gave us a bottle of homemade red wine a year ago. (They're Italian and they make wine every year). It's been sitting in our dining room, stored on its side. We started to notice that the ...
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12 votes
5 answers
22k views

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
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11 votes
3 answers
10k 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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  • 433
10 votes
2 answers
9k views

Will it harm my wine to shake the container?

This is probably a really dumb question, but is it bad to shake or swirl the container my wine is in to encourage the release of CO2? I accidentally found out that jarring the container results in ...
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  • 433
10 votes
5 answers
3k views

Can glass carboy be used for both beer and wine making?

This last summer, my Dad showed my brother and I the process for making wine that he learned from his Dad. It was pretty simple and used a 5 or 6 gallon glass carboy. I've made a few batches of beer ...
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  • 243
10 votes
4 answers
26k views

How can I tell when wine has finished degassing?

I bottled my first home made wine last week. It's an apple wine that didn't turn out so well. The good news is that I think I know most of the reasons it isn't very good and I'm going to try again ...
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  • 977
9 votes
5 answers
15k views

Can I ferment mead without campden tablets?

I think that campden tablets lend an odor to my mead that requires my letting the wine breathe for a while. I get headaches from this too. Assuming I'm right about this, would pasteurization of the ...
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9 votes
6 answers
36k views

Why do red wines tend to be stored in green bottles and white wines not?

It seems that all red wines are stored in green or occasionally other dark coloured bottles and white wines in clear or light coloured bottles. Why is this?
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  • 203
9 votes
1 answer
11k views

Can I keep mead/wine in stainless steel bottles?

So what do you use for bottling? I'm really starting to look into stainless steel bottles. There are companies that make them (with customized artwork, no less) for conference shwag but you could ...
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8 votes
3 answers
15k 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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8 votes
2 answers
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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  • 273
8 votes
3 answers
280 views

How to store wine in hot city?

I'm planning to store wine bottles for several years, but I live in a hot city and don't have any cellar to use. What other alternatives can I use to store the wine in a good environment?
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  • 273
8 votes
3 answers
6k views

What would happen if I used a yeast meant for white wine to brew red wine or vice versa?

I was buying winemaking yeast and wondered - what exactly would happen if I used the stuff meant for red wines for white or the other way around? Would it be bad? Would it work at all? Would it just ...
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  • 433
8 votes
3 answers
222 views

I find my wines to be too "juicy"

I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged ...
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8 votes
4 answers
2k views

What is the best book for beginning wine makers?

What is the best book for beginning wine makers? ** Please post 1 book per post, then the resulting votes will show what most people consider to be the best book.
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8 votes
1 answer
2k views

Wine from Tropical Fruit

I am looking for recipes/suggestions for making wine with tropical fruit. I am particularly interested in mango as I have lots of mango trees here (Nicaragua). I would also be interested in papaya, ...
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7 votes
3 answers
4k views

Can methanol be formed when brewing a rice wine?

Most people consider home wine brewing safe, regarding the methanol dose that is being produced. Wikipedia mentions 2012 methanol poisoning incident in Cambodia, caused by drinking home-made rice ...
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7 votes
3 answers
7k views

Is it possible to cork screw-top wine bottles?

Do normal corks and normal corkers work with them? Is there a greater risk of breaking the neck of the bottle during corking?
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7 votes
1 answer
1k views

primary fermentation of wine

I am mostly a beer brewer, but recently I have begun experimenting with fruit wines. In contrast to beer, the wine recipes I am using all say to do the primary fermentation with only a towel or other ...
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6 votes
5 answers
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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6 votes
1 answer
2k views

How long should a Shiraz age?

I made a Shiraz from a kit early this spring (bottled in April). I also made a Johannesburg Riesling. I know reds take longer than whites to age, but we've been enjoying the Riesling for some time now ...
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6 votes
2 answers
1k views

Where can I find information about the yeast Saccharomyces Bayanus?

I was able to find plenty of information about the ale yeast S. Cerevisiae and lager yeast S. Pastorianus, however information about the wine making yeast S. Bayanus appears to be more difficult to ...
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6 votes
2 answers
564 views

Should a wine be encouraged to emit residual CO2 before bottlings?

When making beer or other carbonated beverages, we are encouraged to consider residual CO2 when calculating priming sugar. Does this also mean that non-carbonated beverages should be "encouraged" to ...
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  • 698
6 votes
1 answer
1k views

What kind of wine should I use to top off my wine during clarification?

After secondary fermentation, when I rack, add the stabilizers, and degas, I've been told it's best to top-off with additional wine (commercial or left-over from an old batch) to minimize the surface ...
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6 votes
3 answers
2k views

[Wiki] What extra equipment do I need to make wine?

Considering I have all the necessary - and some unnecessary - equipment for making beer at home, what additional equipment do I need to make wine at home? If it's easier to just make a full list, ...
6 votes
2 answers
95 views

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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  • 263
6 votes
2 answers
2k views

Degassing wine - how to proceed

Long time brewer, first time vintner here. Working through a winexpert Pinot Grigio kit. Primary and secondary fermentation went off without a hitch. Got to the stabilizing, degassing, and ...
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  • 285
5 votes
4 answers
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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  • 523
5 votes
3 answers
14k views

What would happen if you took raw grape juice and covered but did not refrigerate?

I'm curious about something that maybe someone can answer from personal experience. If I took red or concord grapes, crushed them, filtered the juice, covered it and stored it at an average ...
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5 votes
3 answers
5k views

How important is temperature when adding pectic enzyme?

I added pectic enzyme when the must of my rhubarb wine was too warm after I misread the directions in the book where I found the recipe. I didn't notice until after the next day when I had already ...
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  • 977
5 votes
1 answer
271 views

Are there any benefits to isenglass, bentonite, etc. besides clarification?

If I don't care how clear my wine (from kits) comes out, am I missing out on any other benefits/side effects by not using any isenglass/bentonite/sparkolloid? I've done a few batches without any ...
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5 votes
1 answer
194 views

When is pectic enzyme effective?

I made cranberry wine about 10 weeks ago and did not use pectic enzyme. Is it to late to add it or must it be put in at the start?
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  • 471
5 votes
3 answers
985 views

What equipment do I need to starting making wine?

What equipment do I need to start making wine at home?
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  • 4,160
5 votes
2 answers
375 views

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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  • 263
5 votes
2 answers
580 views

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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4 votes
6 answers
10k views

How should I mash my grapes?

I'm mashing a small quantity (~3 buckets) of grapes to make wine. I haven't any special equipment, and don't really want to buy any. What should I do to mash the grapes?
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  • 141
4 votes
4 answers
268 views

What can I use for a small-batch fermentation vessel?

I would appreciate if it was cheap. Also, I saw somewhere you could use a UTZ container from cheese balls. Has anyone tried that?
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  • 71
4 votes
3 answers
3k views

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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  • 523
4 votes
4 answers
239 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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  • 163
4 votes
1 answer
99 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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  • 141
4 votes
4 answers
252 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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  • 41
4 votes
3 answers
60 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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  • 41
4 votes
1 answer
117 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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4 votes
3 answers
83 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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  • 325
4 votes
2 answers
8k views

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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  • 641
4 votes
2 answers
222 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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4 votes
2 answers
140 views

Gooseberry Wine Help

Just harvested some green gooseberries from the allotment, and as I don't like eating them, i thought i'd make some wine. Is there any tips anyone can offer me, or any good methods to follow? This ...
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