Thanks Paul thats most informing. I have now learned more from you in 2 days than any wine manual could give and by the time i have googled FERMCALC and read up on Pearsons Square I have no doubt I will be much better informed.
To answer your question - yes I did add yeast it was Gervin 1 in...
Just had another thought haha. Would you mind having a go at determining same with this recipe please:
Ginger Wine
Into 1 gallon of water add:
2oz of well broken root ginger
thinly pared rinds (not pith) of 2 lemons and 2 oranges
Bring to boil and add a good pinch of cayenne
Boil for...
Great Paul Thanks - now you can see why my previous winemaking efforets were very hit and miss. Here goes with the recipe
Brandy and ginger wine
Into brewing vessel goes
1lb Barley
1 lb Chopped raisins
1 lb of old potatoes (with shoots)
Zest and juice of 1 lemon
4lbs Demerera sugar...
why would you wantt to lock the thread? I am a newbie and worse than clueless because I have always made my own musts as per recipes and never did any calculations regarding abv etc
Thanks Paul - so next time i make a wine must I measure the sg before I add the fermenting yeast is that right? As to making an estimate of starting sg that would be almost impossible unless I assume that it was somewhere between 1.000 and the 1.014 it is now. As I have nt a clue would it be...
Also the ginger wine is a separate gallon of wine to the brandy+ginger just so there is no misundeerstanding. The ginger wine is still at 1.060 and is still fermenting. As with the other wine i took no sg rading at start of fermenting.
Thanks for posting Paul. I did not add any brandy yet. I made a must from potato, raisins, barley and demerara sugar. The recipe said to ferment until required sweetness was reached on the hydrometer and then rack the wine off the mush. After clearing add brandy and store in a cool dark place...
Newbies Questions
Hi All
Just a few quick questions about what i do next with two new brews.
17th April I made a gallon each of Brandy and ginger wine and Ginger wine on its own.
Brandy and ginger mix has reached 1.014 and I like a sweet one. Fermentation has slowed but not stopped and I...
Hi All, I live in Ireland and have made wine for a few years with varying degrees of success and failure. Never used chemicals in my wine but I am encouraged by reports of modern stoppers/finers etc.
I have just made some old wives recipe wine so i will be posting lots of questions - please be...