Recent content by Kivanc

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. K

    What are you making and what have you made ???

    My 5 litters blackberry tea wine
  2. K

    What are you making and what have you made ???

    I am making blackberry tea wine: 5 liters water 30 pockets of blackberry tea Sugar to 1.130 sg Half a lemon 3 spoons of yeast nutrient I boiled the water. Then I put the 30 pockets blackberry tea in it. After the cool of water, I added the lemon and nutrient. Two days after (because the first...
  3. K

    Orange wine

    I usually give 3 months time. After 3 months you could sense significant changes and it will probably mellow into a pleasurable experience 🙂.
  4. K

    how did you start winemaking?

    I used to consume alcohol especially beer and one day when I was drinking at the pub, I wondered how in the world do they make hard drinks that soothe the nervous system that much (I was born with mild cerebral palsy due to the left hemiparesis 😊). I was lucky I recognized an English friend at...
  5. K

    What are you making and what have you made ???

    Well, I would say that it isn’t over sweet which it gives the wine a honey-like taste along with the cinnamon flavor. It’s almost really good!😃
  6. K

    What are you making and what have you made ???

    My 13,12% alcohol cinnamon tea wine turned out to be a crispy with full cinnamon flavored champagne🙂
  7. K

    I couldn’t figured it out whether if it’s fermentating

    After 4 weeks it dropped from 1.060 to 1.040. And today I am happy to share out my 13,12% alcohol cinnamon tea wine🙂... I could feel the sweet crispy full taste of cinnamon which has a nice consistency with alcohol. It’s turned out to be a champagne. Thank you all for such recommendations and...
  8. K

    I couldn’t figured it out whether if it’s fermentating

    My friend, I haven’t tried ordering something from oversea companies yet but I noted it already (thanks 🙂). I used SN9 Mangrove Jack’s 18% tolerant champagne yeast this time.
  9. K

    I couldn’t figured it out whether if it’s fermentating

    “low temp helps keep aromatics, related to that more fermentation should push more aromatics off” This leads me to another question: I sense more aromatics while in primary. So the more aromatic flavors come out during the fermentation process, means more aromatics leave out of the must?
  10. K

    I couldn’t figured it out whether if it’s fermentating

    “Yeast farming; if we create a high sugar must we are moving into the direction of creating a preservative.” Does this high sugared must capable of preserving its aromatic flavor?
  11. K

    I couldn’t figured it out whether if it’s fermentating

    I am sorry VinesnBines but I also appreciate your response.Thank you... I don’t want to lower the potential alcohol to cause osmotic shock so I sprinkled over a brand new 18% tolerant wine yeast. I tried it while racking into secondary and I found the strong aromatic taste of cinnamon gave the...
  12. K

    What are you making and what have you made ???

    It’s been 7 days since I put my cinnamon tea wine to secondary. It amazes me how it changed its color to a lighter tone. It has a strong cinnamon taste when compared to the earlier cinnamon tea wines that I made.
  13. K

    What are you making and what have you made ???

    You are right BigDaveK; herb musts are too relax in fermenting. Fermentation has took off since I sprinkled the new yeast. It’s good to hear the fizzling sounds again.
  14. K

    What are you making and what have you made ???

    My cinnamon must fermentation has stuck (1.140 sg): maybe I didn’t bring the yeast to room temperature after I took it from the fridge. I didn’t want to lower the potential alcohol by adding water to cause osmotic shock so I ordered 18% tolerant champagne wine yeast (SN9 Mangrove Jack’s)...
  15. K

    I couldn’t figured it out whether if it’s fermentating

    If I add water does it mean to lower down the potential alcohol?
Back
Top