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  1. J

    Long Term Storage Temps?

    I can do the 55* temp I think but no higher, I am honestly thinking 50* is going to be the max in order to keep the freezer cold. I understand the to cold to drink thing there would be no problem leaving them out for some time before drinking.
  2. J

    Long Term Storage Temps?

    I recently added another fridge to my collection.... I needed the top (freezer) to store some meat in. Now I have the bottom (fridge) and nothing to fill it with so I was thinking wine storage. What would be the coldest temp I could age/store wine long term at?
  3. J

    How to estimate sugar levels?

    Well this morning I took another SG reading and got a 1.090 with the temp. adjusted in the reading. I did not stir the must before taking the sample and shook the sample up very well. I am going to chalk this up to sugar in the raisins. I think next time I will wait the 24 hours (even if...
  4. J

    How to estimate sugar levels?

    Tom, Thanks for the advise about the WineCalc! I'll be using that from here out. Wade, I added about 84oz of water to to must to give just a bit over one gallon to work with. Luc, The raisins were and are swollen and split (the ones at least were not chopped up). I think you may...
  5. J

    How to estimate sugar levels?

    This is a one gallon batch... Here is the recipe.... 3 Cans of 100% Cranberry Juice concentrate 12 Ounces of natural organic raisins (chopped up) 1 1/4 Pounds of sugar (came out to just about that) 1 1/4 tsp acid blend 1 tsp yeast nutrient 1/2 tsp of peptic enzyme I was told by...
  6. J

    How to estimate sugar levels?

    Ok yesterday I started my raspberry (from concentrate) and raisin blend in my primary. I was aiming for a non-gasoline wine and shot for a 1.085 SG. I ended up right at 1.088 SG after adding small amounts of sugar at a time. I would stir, sit, stir, and check the SG. Feeling happy with my...
  7. J

    Question about finished SG.

    I actually racked back into another secondary about two and a half weeks in due to the 3" of sediment in the first round (and it's only a 1 gallon secondary). Now there is only about a half an inch at the bottom and the air lock is still working. I thinks I need to either use 'fruit chunks' or...
  8. J

    Question about finished SG.

    Thanks guys.... I am freaking out because of the dull taste and very, very strong alcohol content and don't want to waste this batch. It's a personal thing to me...LOL. See my family claims to be "jail house" wine makers as so they profess. Not one of them have been able to make any...
  9. J

    Cantaloupe Wine with what???

    I live in Arizona (USA) and summer temps where I am at can hit 110*F often in the summer and drop to the mid 20's in the winter. I am doing the same as you with the ice and a cooler (Ice Chest) for now. I happened to come across a small 25 GPH 120volt pump and a small evaporator (just like a...
  10. J

    Question about finished SG.

    I am thinking that I should of titled my post "help me salvage my watermelon vodka". By my mistake or lack or research this batch has way to much alcohol and is closer to gasoline that wine. As I said in a few other posts that I am very very new to wine making. I family member got me...
  11. J

    Cantaloupe Wine with what???

    Thanks Wade.... I am currently working on modding a ice chest to run a small pump and recirculate water around my primary to maintain temp. It may be a bit over kill but here with the 110*F temps I think I may benefit from such a contraption. I should be able to regulate the temp here in...
  12. J

    Question about finished SG.

    Thanks guys for the input! I think I am going let my air lock (s shape style) equalize and then back sweeten with one part juice and one part sugar (not to disregard anyones input). I do not want to make it too sweet and being a one gallon batch I would imagine that it will sweeten up very...
  13. J

    Question about finished SG.

    I have a watermelon/strawberry batch in the secondary that I know will be a bit to dry for me (based on a few tastes so far). I was told/read that a good route to go is one part juice, one part water, and one and one-half parts sugar and make a simple syrup. Then backsweeten to taste, sound...
  14. J

    Question about finished SG.

    I have a question about finishing wine... I've been reading about dry vs. sweet wine and the in between. Lets say I would like a finished wine to be at 1.005-1.000 how do I obtain that? Do I add sorbate and campden when I hit my SG mark to stop the fermentation or can I backsweeten and...
  15. J

    What are you doing right now?

    What am I doing right now.... Well a very good family member brought over some of the very best wine I ever had the pleasure to sample and then some. Needless to say over a few glasses and a few shots and a few roasted chilies I am doing pretty well "right now".... :) On another not...
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