No worries, mate! We were all newbies at one time.
Keena did a great job of answering your questions, but let me convey what I do.
1. I use six gallon fermenters with lids. I do not snap them down, just place the lid on top and cover with a towel or blanket. This makes it easy for stirring and squeezing.
2. I make my wines in my basement/cellar. It stays a constant 65F-67F down there. Great for wine storage, but not so for quick fermentation. That's why I use the brew belt.
3. Like keena said---if you don't have a vacuum---stir but don't aerate. I have never been good at this---my ADD kicks in---so I use my super-fantastic allinonewinepump!
4. One gallon?! Like keena said, you will be sorry! Make a bigger batch! But, yes, this can be done. Divide by 6 and let her rip!
Good luck!And good wine!
wow, really??
Thanks Dave. Great advice from you and Keena.
Starting with 1gal. batches for now as I am trying to learn what the heck I am doing. Will definitely graduate to the bigger batches once I figure this out.
I bought everything last night for a 1gal. batch but was wondering, do I cut the energizer, yeast starter, etc. all in 1/6? That would be like a 1/6 or 1/8 tsp. on some of the ingredients. Also, do I cut the yeast down too or use a whole package for only 1gal?
Thanks.
Definately!
2 bags of fruit @ $9 each = $18
1 bottle of Real Lemon Juice = $2.00
10 lbs of sugar = $7
Total = $27
Cheaper if you can find some items on sale. The other ingredients are negligible if bought in bulk.
That's 30 bottles for less than $1.00 a bottle. The glass bottles themselves, if purchased new, are the most expensive part. If, like me, you can find a source for free bottles (most of the time), then it's cheap wine all the time!![]()
Dave, as far as the allinonepump, do you jut pump the must out and back into the same secondary? How often do you degas? I have looked at them. I'm might get one in the near future.
Here's my latest bottled batch. I took the idea from Lon. It's a lemon lime pee.
wineforfun said:Thanks Dave. Great advice from you and Keena.
Starting with 1gal. batches for now as I am trying to learn what the heck I am doing. Will definitely graduate to the bigger batches once I figure this out.
I bought everything last night for a 1gal. batch but was wondering, do I cut the energizer, yeast starter, etc. all in 1/6? That would be like a 1/6 or 1/8 tsp. on some of the ingredients. Also, do I cut the yeast down too or use a whole package for only 1gal?
Thanks.
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