Quantcast

Recent content by OlegCS

Wine Making Talk

Help Support Wine Making Talk:

  1. O

    Apple cider/wine?

    Hi guys, I just got two gallons of apple juice. A picture is attached in case if you need to see the ingredients or have any other questions. I was wondering if you happen to know a simple apple cider or apple wine recipe that I could use. I bought the juice for the glass jugs but would like to...
  2. O

    Equipment sterilization

    Thank you Toonster and everyone who spent time responding to my post.
  3. O

    Alcohol to stabilize wine?

    Scooter68, I completely understand your point and "I am on your side" here. I am afraid that a chemical free wine is a dead end hobby. If this means the wine (country wine) that I make would have to be consumed pretty young then so be it. I just hope that a combination of methods such as ultra...
  4. O

    Alcohol to stabilize wine?

    Thank you so much for taking the time to respond to my question. Adding sugar before drinking is not an option. Totally kills the romance :). As far as sterile filtration - I already purchased Buon Vino pump and a set of filters. #3 is 0.5 microns. I hope it will work. I could add a small amount...
  5. O

    Alcohol to stabilize wine?

    Scooter68, wxtrendsguy, and Doug's wines, thank you all for your comments. I very much respect and appreciate your suggestions. I completely understand your points and agree that I need to get a good book to grasp fundamental concepts. Now, one problem. My wife is very much into organic food. If...
  6. O

    Alcohol to stabilize wine?

    As far as I understand, a sign of the end of secondary fermentation is when all sugar is consumed. My question is if it is possible/makes sense to add alcohol to wine to stabilize it if you want sweet wine?
  7. O

    Heat mat

    As a newbie I use 1 gallon jars so I do not waste large quantities of food. Even 15-20 watt heaters can provide enough power. I really like the idea to have a thermostat. This way I'll have a peace of mind that I am not going to overheat and also it should help with the consistency.
  8. O

    Equipment sterilization

    I understand that equipment needs to be clean but what is a big deal if you have some dry wine in your carboy and you pour another batch in there? Just curious.
  9. O

    Heat mat

    Great idea to keep the temperature stable. I am envisioning something like a bucket lined with a blanket and with the heater inside.
  10. O

    What is this drink?

    Thank you Sour_grapes and JohnD, The problem calling it wine is that forum members suggest SG readings that are not applicable for this drink. Also the difference between wine and this drink, as far as I understand, is that wine fermentation stops when yeast run out of sugar. With this drink...
  11. O

    What is this drink?

    Guys, thank you all for your support. I'm a new member here but already received some great tips and learned a few things about winemaking. I also realized that the recipe that I am using (came from my grandma) is not wine. If someone could help me identify it, it would be a huge help. The...
  12. O

    Heat mat

    Hi guys, anyone has experience with heat mats that are controlled by a thermostat? https://www.amazon.com/dp/B01IDQD32Y/?tag=skimlinks_replacement-20
  13. O

    Primary fermentation

    Johnd, I understand that sugar might act as a preservative and not allow the fermentation process to begin. In my case a lot of sugar was not dissolved so the fermentation would begin and then sugar slowly dissolving as yeast consume the sugar in the water/juice. You are also absolutely correct...
  14. O

    Primary fermentation

    Yes! Thank you. I did not know that at some point I should stop shaking the must. I guess I am going to let my current batch that is over two weeks old to sit for a few days (suggestions how many?) and then filter it and begin second fermentation. Now, in your post you said "The first stage of...
  15. O

    Primary fermentation

    yes, you are absolutely correct. The reason I decided to join this forum is to get tips from pros like yourself and get better without ruining a lot of good food.
Top