Recent content by him24

Thanks @NorCal, yes these are table fresh black grapes I've been using. John, thanks for your detailed response and help. You've clarified my concept quite a lot. I use a simple Hydrometer to take SG readings of the must at the time of primary fermentation, just after primary is over and at the...

Hi, This forum is such a great powerhouse of information. Ever since I joined ( just over a month back) I've been regularly coming and digesting the loads of info and experience shared by the veteran vintners here :) I have been making wine with fresh black grapes for 4 years now, and running...

Thanks Arne. I guess that's what will happen eventually even after using it for Sangria and Mulled wine etc. I'm definitely not going to let it go waste, will try and make a stronger batch to blend it with, as you suggested.

Thanks for the advice @grapeman. I tried blending a little sample of both wines but the result wasn't too exciting. Since we've already finished off 4 bottles of the nicer batch, I am going to leave that and the thin batch separate, and use it for Sangira/Mulled wine and elsewhere I can :)...

Here are the ingredients I put in: 14kg black grapes 2kg sugar 5 ltr water 1 and a half packet (7.5gms) Lalvin RC 212 yeast Papaya peel Starting SG without sugar was 1.06. Two and a half months later, SG was 0.098.

That's right, John. I loosely follow Jack Keller's recipe. In this one, I forgot to reduce water after I reduced the sugar levels. Any ideas on how to improve it?

Hello, I am a new member here. Ive been making grape wine for the last 4 years and slowly learning and getting better. Last year in March I put 2 different batches of grapes in process. In one of the batches I purposely reduced sugar, but forgot to reduce water to the same ratio. The result...