4 votes

How to avoid need for sulfites in home winemaking?

I have made many batches of pineapple and blackberry wine, and although every book says I should use campden tablets, I have friends who are intolerance to sulphides. As such I either pitch a ...
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4 votes

Can wine be made in a keg instead of bottles?

I've successfully made wine in corny kegs and had the wine keep for many years. I use Nitrogen to pressurize the keg, which doesn't dissolve into the beer and provides an inert atmosphere.
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4 votes
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Oxidation of red wine during racking and bottling

The author of the article is reliable, Daniel Pambianchi has written books on homewinemaking. Avoid oxydation You need to be concerned about oxydation mainly after the completion of fermentation. ...
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  • 4,736
4 votes

Carboy-sized Magnetic Stirring

Yes you can. I've fermented apple wine this way on a DIY stirplate, 1 inch magnet, and a vintage arrowhead carboy (flat bottom). It wasn't powerful enough to make a deep cone for oxygenating which ...
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4 votes

Red wine recipies

Recipe: Grape Juice Yeast Making wine is more about process than recipe. With the exception of quality ingredients. Standard table grapes don't really make decent wine. This becomes incredibly ...
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  • 36.2k
4 votes

Should we stir the brew?

If you are using grapes, you can perform a maceration, where you will stir the solids in your must (or punch down the cap). But this is before fermentation. After the first racking, where you get ...
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3 votes

Oxidation of red wine during racking and bottling

I have 20 years of winemaking experience, 15 years owning my own winery. Let me tell you what I did and what the vast majority of winemakers do. Very little. Use sulphites and maintain their levels ...
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  • 3,002
3 votes

How to avoid need for sulfites in home winemaking?

I have made many amazing hedgerow wines without using sulphites. I started years ago by using recipes from old farmhouse cook books. These used just basic ingredients which I did too. Mostly I pour ...
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3 votes
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Can wine be made in a keg instead of bottles?

It's absolutely possible to do so. The main thing you have to watch out for is oxidation. A bottle of wine, once opened, is going to be consumed fast enough for oxidation to not be a problem. A cask/...
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2 votes

When will fermentation end? ( wine )

You need to check the gravity of the must/wine to see if fermentation has finished. Specific gravity tells you about the residual sugar in the must/wine. Specific gravity is measured with a ...
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2 votes

How to avoid need for sulfites in home winemaking?

We use Campden (or the purer potassium metabisulfite or sodium metabisulfite salts). Initially, we use it to kill off any potentially harmful bacteria that may have hopped a ride in with the base ...
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2 votes

Wine Quality Sensor

My understanding is that commercial winemakers make extensive use of blending post-fermentation to create a consistent product. They will blend wines makes in the same year, as well as blending wines ...
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  • 8,978
2 votes

Typical Sur-Lies Aging Mixing Schedule for Red Wine

A Sur-Lies is the process of allowing a finished wine to continue to sit on the lees in order to extract flavors from them. Mixing is used to accelerate the process of flavour pickup and break down of ...
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2 votes

Continuously punching down the cap?

I made wine professionally for 15 years so I have punched down a lot of caps. It kind of depends on what style you are going after and what type of grape you are working with. I started off punching ...
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  • 3,002
2 votes

Should we stir the brew?

There should be no need to shake or stir after fermentation has started.
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  • 3,002
2 votes
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Can I add too much opti-red?

Opti-red, is a yeast derived mix of polysacchrides, which are designed to bind to polyphenols/tannis and provide fuller body and better colour stability. I would not add more than the recommended ...
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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.
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2 votes

Should we stir the brew?

In beer making, it's not uncommon to stir the yeast, "rouse the yeast" during the initial few days of fermentation - but only if you did not use enough yeast, or some other problem happened (like your ...
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  • 2,050
1 vote

Does wine acidity change during aging

Wine acidity does not change much during aging, if at all (minor fluctuations might occur of +/- .05 pH). The only other factor during aging that could affect acidity would be a spoilage organism ...
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1 vote

How much sugar should be added in 1 L of Grape must?

Scaling is very simple math and works with all ingredients. For example if a recipe is for 1 gallon and calls for 4 oz of sugar. 1 Gallon has 3.79 liters, so 1/3.79=.2638 that's your volume % To ...
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1 vote

Does the volume of juice determine the length of fermentation?

Quick answer No. Longer answer no not exactly, you may or may not notice the difference if you took a gravity reading every 30 min, but if you just take 1 reading per day you are unlikely to notice. ...
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1 vote
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How to quantify tannin level in red wine?

Measuring Tannins in wine is a complicated process and needs a lot of chemical analysis in a laboratory. It can be done, but not within reach of your average person. Here is a snippet from a pdf on ...
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  • 3,002
1 vote

When exactly is 'first' punchdown?

Punchdown refers to the action of pushing down the cap. The cap is formed during maceration by the pomace (the solids) that rise to the surface. Normally punching down the cap twice a day allows the ...
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1 vote

How to avoid need for sulfites in home winemaking?

Never boil your grapes. It will ruin the flavor and make a hazy mess. Sulfites are a well known and used anti-oxidant. It's been used for thousands of years in wine. They pose relatively low risk. ...
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  • 3,002
1 vote
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How to fix yeast smell in young wine from kit

My experience with mead is that you should wait. What I do personnally is I bottle (I use twist-cap bottles which are not really air-tight), wait a few months and then siphon again to clean bottles, ...
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  • 88
1 vote

Why is the primary stage of fermentation of wine important?

As it is the stage which contains the majority of the activity (the first 3-4 days 90% of fermentable sugars are consumed), it is also the stage when the majority of waste products are produced by the ...
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  • 6,983
1 vote

Wine Quality Sensor

Some commercial wine producers do care about consistency and go to great lengths to ensure a consistent product. Others believe more in the variability and craft aspects of their product with a great ...
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  • 6,983
1 vote

Red wine recipies

My friend has tried this with Concord grapes and it was okay. The recipe he used was on this page: "https://www.baderbrewing.com/content/how-make-wine-concord-table-grapes" Good luck!
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  • 71
1 vote

Red wine recipies

I tried once to make a small quantity of wine from grapes I found in a grocery store. I had big hopes because they got a type of grapes that looked a lot like wine grapes (very dark and small). Even ...
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  • 4,736
1 vote

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

I'm a designer specialising in wine packaging and I can say that, with the exception of 'great' wines, most decisions about glass are made on purely aesthetic or economic grounds. Great wines that ...
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