For first time making wine

[jamesngalveston]

it is terrible....but i do not like any dry wine...so i am no judge. i like a semi sweet, are semi dry...

 

[CowboyRam]

Does this kit have everything I need?

http://www.midwestsupplies.com/home-winery-equipment-kit.html.

Is it better to go with plastic or glass carboys?

 

[Fordguy]

It looks,like you would also needs some corks and something to cork with.
I would just go ahead and buy a floor corker, they are somwhat pricey (70 dollar range), but a hand corker is in the 35 dollar range
And a hand corker is kind of a pain to use, the floor corker is so much easier on the wrists.
This is just my opinion, but a floor corker is so much easier to use.

 

[CowboyRam]

Actually the best way to start is the way I did. Make some Dragons Blood. Its good stuff and is very detailed in its instructions. Its why I picked it and I still make it today.
Its a family favorite. You will learn basic wine making skills and rules. Meanwhile everyone is here if you have any questions along the way.
Do you have a beginners kit? If not shop at a place like Amazon where I got mine. They have very good reviews. Read the whole recipe so you know what you will need to add to the kit. Good luck no matter what u decide and welcome!!
Dragons Bood
For a six (6) gallon batch: READ THESE DIRECTION COMPLETELY BEFORE
PROCEEDING. RECORD EVERYTHING YOU DO!
Step 1: To a cleaned and sanitized seven gallon (or larger) primary, add---in this
order:
1 bottles (48 oz each) 100% Lemon Juice (ReaLemon in the green bottle): if you want to
reduce the acid level use less lemon juice.
Water to about five gallons
20 cups of white granulated sugar (you will be looking for a SG of around 1.075 after
filling to 6 gallons below*): use more/less sugar for high/lower desired final ABV.
Stir sugar until completely dissolved.
1 tsp. tannin (stir)
3 tsp. yeast nutrient (stir)
1 tsp. yeast energizer (stir)
3 tsp. pectic enzyme (stir)
Top water to six (6) gallons* and stir well
Test SG (looking for a SG around 1.075) Note: The natural sugars from the fruit (below)
will slightly increase the final ABV, so be careful how high you drive up the SG at this
point!
6 lbs. of Triple Berry Blend (raspberry/blackberry/blueberry--available in most grocery
store freezer sections), frozen then thawed, in a fine mesh nylon bag (tied shut),
placed in primary (add any extra juice from the fruit as well): Give the bag a couple
of squeezes to work in pectic enzyme. You may also toss the fruit directly into
primary, but this makes for a "messier" fermentation and subsequently will require
more clearing time and further racking.
Cover primary: Do not snap down the lid or add an airlock. Cover the lid with a cloth or
towel.
Place brew belt (if available): Keep temp in 70F-80F range.
Let sit undisturbed for 12-24 hours...
Step 2: To the primary fermenter, add:
1 packet of EC-1118 Yeast (starter, per yeast directions): Sprinkle yeast into one cup of
warm water (100F), let sit for 15 minutes (no longer), stir and add to primary. Other
yeast strains may also work well. Experiment.
Stir Primary Vigorously!
Step 3: Each day, do the following, in this order:
Uncover primary
Check and record temperature
Check and record specific gravity
Squeeze juices from fruit pack into fermenter and remove fruit pack (The Presser
Method): Temporarily place in sanitized bucket or bowl.
Stir primary vigorously: To introduce oxygen into must and suspend the yeast.
Replace fruit pack
Cover primary
Step 4: When specific gravity (SG) reaches <1.000, do the following:
Squeeze juices from fruit pack into fermenter---remove fruit pack: Discard fruit.
Note: When the specific gravity (SG) has fallen below 1.000, and the fruit bag has
been removed, discontinue stirring daily but check the SG and temp daily as before.
Proceed from here only when the wine’s SG has stabilized below 1.000. A stable SG
means that the SG for three consecutive days reveals no change in the SG.
Uncover primary
Rack (siphon) the wine to cleaned and sanitized six gallon carboy, leaving the gross lees
(the stuff in the bottom of the primary) undisturbed.
Add 1/4 tsp. Potassium Metabisulfite (dissolved in half cup cool water)
Add 3 tsp. Potassium Sorbate (dissolved in half cup cool water)
Degas wine very thoroughly: I cannot emphasize this enough!
Add Sparkolloid* (or other clearing agent) per package directions (stir for 2 minutes): *1
tbs in one cup of water simmered (boiled) for about 5-10 minutes. Add hot mixture
directly to carboy.
If the carboy is not full, add enough cool water to bring the level within two inches of the
top opening.
Add a bung and airlock (filled half way with sulfite solution)
Allow to clear undisturbed for no less than 1 week
Step 5: When wine is clear:
Carefully rack off one gallon of wine into a cleaned and sanitized container, and set aside.
Carefully rack the remainder of the wine off of the lees into a cleaned & sanitized six
gallon carboy
Add 4-5 cups of white granulated sugar (stir until sugar is completely dissolved): This
will give a SG of around 1.010. Add more or less sugar to taste. Remember! The
sugars will blend with the lemon and berry flavors over time, and the sweetness will
come forward. Do not over-sweeten!
If carboy is not full, top up within two inches of top of carboy opening with some of the
spare gallon of wine
Replace bung and airlock
Allow wine to clear free of all sediment: This may or may not require more racking over
the next few weeks.
Step 6: When wine is completely clear:
Filter if desired
Bottle in clear bottles (because it's beautiful)
Note: Never bottle cloudy wine! NEVER!
A. DRAGON BLOOD VARIATIONS…
Any kind of fruit you can imagine may be substituted for the triple berries in the above
recipe. Use the exact same procedure, just use different fruit in the bag. I personally have
made blueberry, blackberry, strawberry, raspberry, and a delightful tropical blend using
pineapple/mango/peach/strawberry. Other wine makers have had success with a quadberry
blend (blueberry/blackberry/raspberry/strawberry), a tropical blend using pineapple
juice instead of lemon, and even cherry-lime (with lime juice). Fruit purees and fruit wine
bases abound on the market. Try oak and/or raisins in the primary or secondary. The list
of possibilities is endless. Use your imagination. Pick your favorite fruit, and make a
Dragon Blood version of your own. Try raisins, spices, oak, or extracts. Give it a catchy
name, and make this recipe yours!

My wonderful wife got me a wine making kit for Christmas, and I have decided that I am going to make some Dragons Blood for my first batch. The recipe here calls for EC-1118 yeast; my kit cam with Red Star Montrachet yeast. What will happen if I use the yeast that I have?

Also my wife froze some Rhubarb this fall; would that be a good for the Triple Berry Blend? Would I need to add a little more sugar to it, and if so how much?


Thanks, Jay

 

[JohnT]

EC-1118 yeast is a very strong champagne style yeast. It has a it can withstand higher levels of SO2 and Alcohol. I believe that the hardiness of it is why it is recommended.

You can try to use your Red Star instead. I doubt that you would have any trouble.

 

[jamesngalveston]

red star montrachet is an all around yeast...it is a little easy to stress.
using this yeast i would add my nutrients n thirds...once at start,once in about 3 days then again in about 3 more.
making dragon blood for your first whine is excellent idea..stick to the recipe, with out any additions.....dont start out, by adding things uncalled for......follow the recipe to a t....get your feet wet..
use your hydrometer to get to the sg, not the cups/are pounds of sugar.
start your db at about 1.095..
great hydrometer tutorial in beginners fourm..at the top.