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7 votes

Can methanol be formed when brewing a rice wine?

Interesting. This is the first I've really looked into this. A quick Google search led me to a study by the US National Library of Medicine National Institutes of Health. This study found that ...
dmtaylor's user avatar
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7 votes
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Can methanol be formed when brewing a rice wine?

Agreeing with dmtaylor and the references he quoted, but adding a few foot notes: Saccaromyces Cerevisiae (beer/bread yeast) and S. Bayanus (wine/distilling yeast) are genetically incapable of ...
Frank van Wensveen's user avatar
6 votes
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How can I minimize methanol/fusel alcohols in wine?

Make sure you have a healthy yeast in the proper pitch amount. Ferment primary at the cold end of the yeast strains tolerance. A long secondary / aging helps break down fusel alcohols. Yeast needs ...
Evil Zymurgist's user avatar
6 votes

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

If you live near a good juice bar or restuarant that serves smoothies, ask the sales clerk if they have any empty glass jugs. Many drinks have an apple juice base and organic apple juice often ships ...
Henry Taylor's user avatar
6 votes

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

Depends on batch size. If your doing 2-3 gallons. I would recommend using glass 1 gallon jugs from wine or Apple juice. The cheeseball containers I believe are made from the same foodgrade plastic as ...
Evil Zymurgist's user avatar
6 votes
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What happens to artificial sweeteners in wine?

Generally speaking "nothing happens" to artificial sweeteners in the initial wine fermentation (eg the first month). I have fermented various beverages with artificial sweeteners and in general the ...
barking.pete's user avatar
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5 votes

Difference between 'brewing' beer and wine?

IMHO the most discernible difference between beer and wine is the use of grain and grapes/fruit. Beer tends to be grain based - think Reinheitsgebot. However it can be difficult to decide if cider is ...
barking.pete's user avatar
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5 votes

How to know *when* to rack off gross lees?

FYI I have not made wine before, but I do have a friend at a shop that has. She states to rack after vigorous primary fermentation. from my research, gross lees is the first lees after fermentation. ...
jsolarski's user avatar
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5 votes

How to know *when* to rack off gross lees?

Gross lees are basically the precipitated fruit/vegetative matter that were mixed with the juice when initially added to the fermenting vessel. Over time this stuff will settle to the bottom of the ...
barking.pete's user avatar
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5 votes

Is it possible to decontaminate wine?

No don't boil it! Chances are you are fine at this point. Bacteria just don't hang around lonely old clothespins much. Without knowing what type yeast you pitched, I can't give a solid answer, but if ...
DV8DUG's user avatar
  • 511
5 votes

Fermented juice with potassium sorbate

Preservatives make it harder to ferment but not impossible. Sounds like your yeast has been able to ferment so I think you should be fine to carry on as normal. You may have saved it by putting in two ...
SocksSocksSocks's user avatar
4 votes

Sulfur Smell from Fermentor

I got a little carried away here, so here's a quick summary. TL;DR: Your yeast was probably either A) nutrient starved, B) Fermenting at too high of a temperature, or C) a combination of both. ...
valverij's user avatar
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4 votes

Should I rinse my grapes before crushing?

One can wash the grapes to remove "detritus from the field" but it is not really necessary unless the grapes are horribly soiled - and then one might ask why one is making wine from them anyway! But ...
barking.pete's user avatar
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4 votes
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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 ...
barking.pete's user avatar
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4 votes
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If you make wine in higher quantities, is there a higher chance of contamination?

No, the process is the same. If you sanitize everything correctly, you do not have more chances of spoilage, it will only take more time to rack and bottle. Make sure you have the right size ...
Philippe's user avatar
  • 4,806
4 votes
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How to know *when* to rack off gross lees?

According to Daniel Pambianchi, in his book Techniques in Home Winemaking : the wine should not be left for too long on its gross lees to avoid potential spoilage... the gross lees consist mainly ...
Philippe's user avatar
  • 4,806
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, ...
farmersteve's user avatar
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4 votes

My mead wont stay carbonated!

If you are otherwise happy with the carbonation level of the mead, once it is capped and in the bottle your options are limited. Chilling it before opening, and avoiding agitating it are about your ...
Dave's user avatar
  • 608
4 votes

Does humidity matter for ageing wine in screw top bottles

No it does not. When it comes to screw caps, the things important to keep away from aging wine in a screwcap bottle are light, heat and motion. If oxygen can't penetrate the cap, how could humidity? ...
farmersteve's user avatar
  • 3,012
4 votes

Fermented juice with potassium sorbate

Potassium sorbate doesn't really kill off the yeast, it just stops it from reproducing. The bubbling can indicate active fermentation, but a better way to check if anything is happening is to sample ...
HomeBrew's user avatar
  • 841
3 votes

How can I minimize methanol/fusel alcohols in wine?

Methanol is formed when fermenting beverages high in pectins - eg grapes and berries. The methanol comes from the pectin, which mainly composed of methyl esters of galactose. When pectin breaks down, ...
DV8DUG's user avatar
  • 511
3 votes
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Degassing and it's effects on yeast

I have tested this personally and have not been able to record any perceivable differences in SG readings. Sometimes degassing will invigorate a slow ferment but nothing more than a good stir would. I ...
DV8DUG's user avatar
  • 511
3 votes

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

Tobias has a good answer, but I want to add more information. what would happen to the juice? Knowing that grape skin contains wild yeast, it is likely to ferment on its own, the temperature ...
Philippe's user avatar
  • 4,806
3 votes

Should I rinse my grapes before crushing?

Why risk contamination? You spend so much on supplies and grapes are a natural product. There can be all sorts of things hidden on them that could destroy your end product.
rbreier's user avatar
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3 votes
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Is H2S poisonous in wine?

Aside from how of putting hydrogen sulfide is, unless its super high it really shouldn't be terribly toxic as far as consuming the wine goes. But its probably not worth the trouble. Check out this ...
brewchez's user avatar
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3 votes
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Shall I filter the foam from wine

IMHO this looks like a normal and vigorous fermentation. There is no need to disturb it or remove any foam layer. My advice would be to leave it alone for at least a month (if not 2 or more) and then ...
barking.pete's user avatar
  • 5,631
3 votes

Will supermarket fruits make a good wine?

Yes, when ripe is best. Cheers
Custodian's user avatar
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3 votes
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Sparkling Blackberry Wine

Yes, it is entirely possible to make a sparkling fruit wine by adding sugar to the fermented brew before bottling it. I prefer to use glucose but table sugar(sucrose) or syrup(invert sugar) can be ...
barking.pete's user avatar
  • 5,631
3 votes

How can I save a wine with SG way too high?

Split the batch of high SG wine into two. A larger batch and a smaller batch - eg. 1/4 and 3/4. Water down the smaller batch until it gets to (say) S.G. 1.090 or 1.10. Check with hydrometer and don't ...
barking.pete's user avatar
  • 5,631
3 votes
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How can I maximize the time my wine can stay in a bottle?

A can think of a few factors to slow down wine aging time: Quality of the must to begin with. More complex wine will age better. Higher alcool content, might preserve the wine better. Quality of cork ...
Philippe's user avatar
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