Recent content by kirr45

I've been researching online and some places said to rack it 3 times. How long is each rack time? Is racking just to make sure all the yeast settles and its pure wine?

Is it possible to get rid of the yeast taste/flavor from wine? Specifically, I am currently making a pomegranate wine and want to know if its possible to get rid of after fermentation? It's got a distinct smell and taste that I'm not a fan of. It's not too strong but nevertheless its there.

Some good news. After 20 minutes, the yeast started to foam. Today is the first full day of fermentation and it's bubbling like a soda does in a glass. No foam at all, just the kinda of bubbling you see in champagne.

Not yet. Will do that. On another note, I think bread yeast doesn't work at all with pomegranate juice. Maybe because its too acidic? I mixed a little yeast, sugar and pomegranate juice. 10 minutes later....no foam.

I appreciate the help. I'm gonna try to find some sort of hydrometer but is there some sort of ball park amount of sugar and yeast I can put for the 1 liter of pomegranate juice?

For a 1 liter bottle of pomegranate juice, how much table sugar should I put in it? Also, the yeast packets come in 11g sizes. Is 1 packet enough?

Something funny though, I tasted it immediately after fermentation and it tasted pretty good. Although I already had some tequila before so I'm guessing that could have taken away from the sugary/sour/artifical sweetener taste I tasted a week later. It was pretty clear when I transferred it to...

Hey guys just about to start my 2nd batch. My 1st batch had too many bad variables.....full of preservatives, not fully the same juice, artificial sweeteners. Now I finally went to the organic store and made sure I bought pomegranate juice without preservatives. The kind that says to consume...

Country. Also, I was wondering if it's possible for wine to turn to vinegar even after fermentation? I was transfering my first batch to a different bottle so it wouldn't have the yeast in the bottom and noticed it still has that sour smell to it from fermentation. How can I distinguish between...

What about preservatives? Any reason I should stay away from them or is it just because it can interfere with fermentation?

So theoretically I'm ingesting methanol? Doesn't that have some sort of effect long term? Is there any alternative to campden tablets? Let's just say I won't be able to buy them where I am.

Oh yeah I forgot to mention. I'm extremely limited on supplies so I can only really use off the shelf stuff from supermarkets. Even the hydrometer will be a little difficult. Any way to stop fermentation? Is slightly cloudy cranberry wine normal? If I just siphon the wine into another bottle...

I appreciate all the replies and feedback. Yeah it tasted pretty good. I was just hesitant because when I smelled it, I noticed it was a little sour smelling. I don't know if that's a yeast and cranberry smell or something else.

Hey guys Just made my first ever homebrew wine. Very very basic. I bought the following: -Ocean Spray cranberry juice (but it was a mix of cranberry, apple, grape, etc..) it was also the 50 calorie version with sucralose. -Table Sugar -Bread Yeast I did a simple mix of the...