4
votes
Accepted
Will supermarket fruits make a good wine?
The problem with much fresh "Supermarket fruit" is that it is usually picked early and is usually unripe. If one can find "ripe" or "over ripe" fruit in a supermarket then IMHO that is the fruit one ...
- 5,631
4
votes
Making wine from vine grapes
First let me say you can pretty much make wine from all grapes, just some of that wine will be better than others.
If I had a picture of the leaves, I could probably tell if it's wine grapes or not, ...
- 3,012
3
votes
3
votes
Drying Sloe Berry at home
One doesn't brew gin from sloe berries, you flavour gin with the sloes.
There is no need to dry the sloes. Just pop them in a bottle with the gin and some sugar and leave for a couple of months. ...
- 133
2
votes
Welch's 100% Grape Juice with Calcium/ yeast
Calcium is not going to be an issue. The sorbate as a preservative is likely going to be an issue. Pitch more yeast than you think you need to overcome the preservative.
- 36.2k
2
votes
Accepted
Accidentally added yeast before pectolase :/
Per this Homebrew Talk thread it seems like the primary reason pectolase is added earlier in the process is due to low alcohol tolerance. However there should have been virtually no alcohol when you ...
- 1,900
2
votes
Making wine with fruits?
You might need to condition it for longer and use finings to clarify it. Adding pectolase could also help as well.
I think it depends on the fruit you're using as well. There's a lot of documentation ...
- 377
2
votes
Orange wine - do these recipes make sense?
Just fermenting orange juice alone won't get you into a "wine" like strength. There isn't enough sugar in pure OJ alone. So these recipes include the addition of sugar to get the alcohol up. And ...
- 36.2k
1
vote
Making wine with fruits?
Watch the Cap
Mashed fruit floats, so it can form a "cap" on the top of the container - this can trap CO2 in your fermentation vessel, which can make the yeast unhappy and produce off ...
- 111
1
vote
Foaming wine. Rebottle? Or back to Carboy?
Chilling will not work. Best thing might be to transfer back to a carboy and allow them to finish the fermentation, completely, before bottling again. Give them a few more weeks.
- 3,417
1
vote
Any good Wild Fermentation for beer and cider sites, forums, recipes, and or books for beginners
Sandor Kratz's Book "Wild Fermentation" is a great resource for all sorts of fermentation. It primarily covers foods, but there is a chapter wines & meads.
https://www.wildfermentation....
- 2,060
1
vote
Can I use sodium metabisulphite and potassium sorbate together before bottling?
Not only can you, but you should! Especially if you sweeten it.
It effectively can kill all the life in a wine, which improves stability.
On the other hand, if you want effervescence, or a small ...
- 11
1
vote
Reduce excess wine sugar
Yes, you can blend old and new wine to create a different wine.
You could pitch in a high attenuating yeast or one with a higher alcohol tolerance. Also, if you transfer to secondary and leave for a ...
- 7,018
1
vote
Accepted
Impact of different gravities for the same ABV
I see two possibilities:
The second recipe has an unrealistic final gravity and most likely isn't finished fermenting. Fruit has very simple sugars, with final gravities typically 0.992 to 0.999 ...
- 3,417
1
vote
Impact of different gravities for the same ABV
With only two data points, the only thing you can conclude with any real confidence is that there is simply more dissolved sugar in a beverage with a higher finishing gravity.
In the above example (...
- 2,060
1
vote
Will supermarket fruits make a good wine?
Yes, you can make good "wine" with supermarket fruits, but as you mentioned they are not always the most fresh resource available.
Local fairs are a good source of fresh fruits, etc ... Not sure if ...
- 460
1
vote
Orange wine - do these recipes make sense?
The sugar will be consumed - up to a point. I have no experience making orange wine with cane sugar, but yeast can only convert just so much sugar to alcohol before the alcohol level becomes self-...
- 2,060
1
vote
How long should I give pectic enzyme to takle hazy finished fruit wine?
Alcohol inhibits pectic enzyme. At around 16% you have some issues. Double the dose (of enzyme) and maybe double the time to clear, maybe 2-3 months.
- 11
1
vote
How long should I give pectic enzyme to takle hazy finished fruit wine?
I would give it a coulpe of weeks, if it has not cleared after 2 weeks I would add a second dose of pectalase as there is a chance the alcohol will have deactivated the enzyme. Regarding quantity to ...
- 7,018
1
vote
How long should I give pectic enzyme to takle hazy finished fruit wine?
I only have experience with cider (and many thousands of gallons of grape wine, but it's not a problem with grapes). I put the enzyme in when I crushed the fruit (I suggest you do this next time) and ...
- 3,012
1
vote
Why have I got a low ABV wine problem
I started out making a blackberry-Cabernet wine, adding if I remember 6 jars of jam to 3 gallons of water, x amount of sugar to a SG of 1.090 or about 12 % ABV. I used EC1118 yeast and low and behold ...
- 502
1
vote
white molds to top of 3 days old pear wine bucket,
I've had a number of beers and meads that after a week, fermenting in fridge, have had the bucket covered in mold. I don't know which kind of bucket you use, I use these.
Since they are very well ...
- 460
1
vote
Making wine from vine grapes
Wine grapes have a really thick pith inside and make seeds, table grapes generally have less pith and are seedless varieties. Here's a diagram. Harvesting them when ripe is the hard part, you have to ...
- 328
1
vote
Making wine from vine grapes
If they are not sweet, they are most probably not very good to make wine. Some grapes are good to be eaten, but do not produce good wine.
I tried making wine from sweet dark grapes that looked ...
- 4,806
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