Search results

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

  1. Rice_Guy

    Sanitizing bottles

    You have two types of going bad chemical and microbiological. The answer for chemical/ oxidation issues is to have low head space, limited air at bottling, enough (50ppm) free SO2, uniform storage temp, no/ low light exposure and then process issues as no iron or brass valves. As far as micro...
  2. Rice_Guy

    So how much alcohol is REALLY in my wine?

    What is good enough? From a label point of view commercial wine can be off by 0.5%, without needing a new label. Commercial wine MUST have a lab number ,,, gravity difference isn’t good enough. The basic lab bench test is accurate to about 0.1%. The capillary Vinometer is accurate to 1% but can...
  3. Rice_Guy

    Starting Sour Cherry wine

    I will be interested to follow your cherry wine since you are using concentrate. ,,, I have been lucky enough to pick a neighbors tree to the tune of three five gallon pails. This translates into using 100% juice and not pitting the cherries used in the primary. With my process the wine does...
  4. Rice_Guy

    SO2 regimen for fermented wine in carboys.

    There is enough expansion between January and mid summer that I would expect a solid bung to pop off. You could do the reverse and take a warm summer carboy and have a solid bung stay/ pull a vacuum through winter.
  5. Rice_Guy

    Sanitizing bottles

    I will sweeten and bottle that day, >>> on a numbers game if I am going to have a problem leaving it in a five gallon increases the risk into the whole batch, ,,,, if I have five colony forming units at most five bottles would be at risk
  6. Rice_Guy

    Sanitizing bottles

    On a numbers basis a drop typically is 0.05 gram. If you drain, while preparing other equipment say 30 minutes, would you have 0.10 gram of liquid in a bottle? If your bottle is 750 ml/ and our normal target for total acid is 0.5 to 0.7%, ,, this works out to 3.75 to 5.25 grams. , , , , , I...
  7. Rice_Guy

    How much fruit?

    * I am a grower so I use 100% fruit juice as much as I can, my "style" is put as much flavor in the bottle as possible. A usual down side is that the total acid runs high. * wine will tolerant a lot of variations, I usually treat my volume as fixed and start adding water later on when I am...
  8. Rice_Guy

    Elderberry wine

    Welcome to Wine Making Talk HUM Elderberry is an interesting first post, like most folks my first ferment was a grape wine. Have done 100% elderberry and decided it is better when mixed in with fruit that has more aromatics, ,, and into a fruit which is missing tannic flavors. >>>>> I really...
  9. Rice_Guy

    Roasted Almond Wine.. It's your goy's fault!

    solubility K will vary based on percent alcohol, pH, temperature, species of oil seed, probably even crop year . . . . . no it is a lab number or an accounting number to predict yield
  10. Rice_Guy

    New member

    welcome to Wine Making Talk from a fellow fruit wine maker.
  11. Rice_Guy

    Every ferment REALLY IS different

    Dave, you have an interesting list, my downloads are similar but tend to focus as this fall everything that is a free download on the web about reductive flavor, will have to look at these. :)
  12. Rice_Guy

    Baking soda to reduce wine acid.

    How many liters is this batch? The choice is based in part on how many liters you spread the cost over. * The TA (Titratable acidity) is related to the final consumer quality of your wine. There is a linear function between how much back sweetening and consumer acceptance. ,,, ie you can fix...
  13. Rice_Guy

    Every ferment REALLY IS different

    The theory behind the data sheet is that enough cells should be added so that they overwhelm any native yeast that are there plus other families of bacteria. If the fermentor is using sterile media that wouldn’t be critical but the normal is to grow a strain out in stages, an Erlenmeyer flask >...
  14. Rice_Guy

    Every ferment REALLY IS different

    A full packet in three gallons of must translates to 1 2/3 gram per gallon a half packet in one gallon translates to 2.5 grams per gallon, ,,, the data fits your theory when I have run 4 liter size ferments in a temperature controlled refrigerator the actual wine temp tends to be 2F above the...
  15. Rice_Guy

    Roasted Almond Wine.. It's your goy's fault!

    * solubility of oil in a solvent will reach some steady state K, when the solvent system (miscella) is at that point any additional oil in the nut will remain in the nut. Particle size of the chop will slow extraction, and in an extraction plant the soybean meat is typically flaked to speed...
  16. Rice_Guy

    Hi from Eden Valley South Australia

    welcome to WMT, ,,, cousin Mick long time no see, when can I visit? * major points on my learning curve were 1) assume no free SO2 so just .2 grams meta per gallon 2) yeast do better with organic nitrogen than DAP, 3) whites are harder but judicious use of tannin / natural polyphenols improves...
  17. Rice_Guy

    Skeeter Pee fruit variant

    * the reason for a slurry is to get a fermentation going fast, ,, it also provides yeast nutrient, ,, the yeast in skeeter pee have self selected so there is better acid tolerance, ,, prior to 1910 with commercial yeast yeast slurry was more likely to work than just waiting for God to magically...
  18. Rice_Guy

    Hello everybody Im Bernie

    Crab apples were native to North America when Europeans brought their larger domestic varieties over. The crab I usually use is Prairie Fire. ,,, OK ,,, :)
  19. Rice_Guy

    Hello everybody Im Bernie

    welcome to WMT curious how your choke cherry turns out I have some on two years and have been told it is good at ten. Cherry apple is a new one, curious that is a small apple? did more apple than anything else last year.
  20. Rice_Guy


    Welcome to WMT; ,,, from a fellow fruit wine maker who couldn’t eat all the jam, ,,,( some jam is 22 years old by now) all questions are good, they are where wine making stops being an “art” and becomes a “skill”