Recent content by wine_fan

I just ordered a Portuguese double lever corker. I appreciate all the input. I don't see myself doing enough wine making/bottling to justify the cost of a floor corker.

Does it matter which one I purchase? Will they all work on most bottles? I want to spend less than 30 dollars.

Thanks for answering my question. I think the only thing I'm confused about now is the campden. I'm doing two secondaries. I transferred to the first one last weekend at a SG 1.000 and the wine appears to be still fermenting -- so no campden or sorbate yet. When it finally stops bubbling I...

I have read conflicting numbers so I am planning on adding 2 campden tablets now then two more when I rack again. This is a 5 gallon batch of wine. Does 2.5 teaspoons of sorbate sound right when I rack to my second carboy for aging?

Thanks for the advice. My plan now is to rack it again in a few weeks (second carboy) add sorbate, campden, back sweeten and let it age several months before I bottle it. I'm pretty patient so I don't mind waiting 6 months to bottle it. I appreciate the words of wisdom.

8 days primary two days secondary so far.

So now that my pomegranate wine is in the secondary and fermentaion appears to be just about finished I need to start thinking about bottling. Here's my plan: I know I need to back sweeten so I'll be adding 3 quarts of fresh squeezed pom juice when I rack it to my next glass carboy in a...

With beer brewing I know and understand that exposure to light during and after fermentation is bad. Is this true for wine as well? I just racked my wine to the secondary (glass carboy) and I'm wondering how important it is for me to keep it away from natural and artificial light. It is...

I'm down to 1.002 right now. I did some playing around with a hydro sample and back sweetened to 1.010 and it tasted delicious. This wine is obviously very young but it tastes surprisingly good and I think once the flavors meld together more and the alcohol flavor mellows over time I'll have a...

Good points. I know with my beer I always wait until I'm done fermentiong to transfer to a keg or secondary to avoid the "volcano". I'll do the same thing here, especially since I want zero airspace in my 5 gallon glass carboy while things settle out. I'm going to transfer to a second glass...

You guys are awesome. I appreciate all the input.

My OG was 1.100 so the water was added to reach 6 gallons and too dissolve the sugar prior to adding it to the primary. Pomegranate juice to me tastes like very sweet cranberry juice mixed with strawberry juice. It's actually very good which is why I thought it would make a very tasty wine...

Thanks for the tips. So when I backsweeten I was reading that getting the gravity back up to around 1.008 or so, but was planning on just doing a few points at a time until i get the sweetness to my liking.. My question is how much sorbate should I add and what is the procedure for adding the...

I was hoping to get some feedback. Comments on my recipe and process would be very helpful. :b One other question. Other than calling this pomegranate wine, what style category do you think it would fall under? Thanks, Greg

I've always wanted to try doing some wine but just never got around to it. I might need to build another fermentation chamber to accomodate both hobbies.