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  1. K

    Sour cherry wine 2

    Unfortunately I don’t know but during the procession the must was tart as used to be. Yes, I did add the lemon to counter the sweetness. But my main reason was to keep the yeast ferment properly. Yes, I mean that the sour cherry wine that I’ve made is quite sweet though it has typical wine...
  2. K

    Sour cherry wine 2

    First bottle: (1120 - 1010)* 131,25 = %14.43 Second bottle: (1120 - 1011 ) * 131,25 = %14.30 9,5 kg cherry makes 12 liters (1,5 liters of water) Pectic enzyme - Half spoon 2 tsp of yeast nutrient 2 lemons I realize though the yeast starter didn’t grow twice times as much as I expected over...
  3. K

    Stained airlock

    It finished at 1000. The initial reading was 1120. The ingredients are: Bergamot tea - 400 grams Water - 10 liters Sugar - 2,5 kg Molasses - 5 tsp 14% tolerance yeast
  4. K

    Fermenting with Raisins

    Just wondering... if I were to collect junipers covered with white layer, I would want to put them in sugared water/juice to cultivate them to be yeast. Am I correct?
  5. K

    Stained airlock

    I passed hot water 😊
  6. K

    Stained airlock

    I’m on the secondary fermentation of 10 liters bergamot tea wine. I just racked into secondary fermenter. The fermentation is vigorous and I just saw the airlock has become stained in color. I racked it when the hydrometer hit 1.030. It is been dripping through the airlock. So I dumped some into...
  7. K

    Two different final sg from the same must

    Excuse me, I have to say this is my other blackberry tea wine which I started to ferment at 1120 sg on Oct 9. On secondary fermentation I had to separate them in two different sized bottles. And I had similar result. I read 1040 and 1030 from different volumes while the two bottles were...
  8. K

    Two different final sg from the same must

    Does this situation about yeast having oxygen to ferment quicker is normal? Can I combine the two bottles in one bottle? For example, the reading of the filled bottle is 1040, and the reading of the half filled bottle is 1030. The average of these are 1.035 sg; Can I make this kind of...
  9. K

    Primary fermentation delays...

    does the second bottle prevent the air contamination by releasing carbon dioxide during the fermentation?
  10. K

    Primary fermentation delays...

    Hi, Many thanks for the information provided. I just racked my 10 liters must into 8 liters bottle and the rest into 5 liters bottle at 1.050. They are fermenting fine. 5 liters bottle holds 2 liters of must. I am worried about the second bottle; does the second bottle prevent the air...
  11. K

    Primary fermentation delays...

    I am making wine from blackberry tea. I guess I’ve started at 1.120 because the tea was hot while I was plunging the hydrometer into the tube. I made yeast starter with 15% tolerance yeast and poured it into the 2.37 gallons of must after 4 hours but the primary fermentation lasts for 4 days...
  12. K

    Sour cherry wine

    I mean I would have been started at 1.120 in order to leave some sugar to keep its aromatic flavor with a 14% tolerant yeast. I used brown sugar. Though I satisfied with the outcome; sour wine taste.
  13. K

    Sour cherry wine

    The fermentation finished at 1.000. It tastes more like wine. You could perhaps feel it’s a sour cherry wine but it’s more different than once it was in the primary spreading the sweet aroma of cherry. Perhaps I would have ceased the fermentation before it hits 1.000 🤔
  14. K

    Sour cherry wine

    Cherry wine: 6 kg (13.22 lbs) sour cherry makes 6.5 lt (1.71 gallon) cherry juice, Sugar to 1.110 s.g., 2.5 lt (0.66 gallon) water, Half spoon of pectic enzyme, 2 spoons of yeast nutrient, 1 spoon of acid blend Bioferm Blanc yeast We crushed the cherries with hand. Then we used straining bag...
  15. K

    Cherry stalk tea wine

    I tasted cherry stalk tea. I wonder whether or not I keep its aromatic flavor if I make cherry stalk tea wine. I would use brown sugar this time. Any recommendations and ideas are welcome.
  16. K

    Two different final sg from the same must

    Thanks. Guess I would do transferring during secondary to take the SG to adequated levels or below zero. My second question is that does dry wine has certain effects on alcohol durability? What are the benefits of “dry fermented” wine?
  17. K

    Two different final sg from the same must

    They are obviously sweet but not too sweet. I personally choose to begin with at higher levels to come up with sweet wines. The last one I bottled is 10,5% of alc. The half filled secondary finished early but it had 13,12% of alc. Because I gave them a one more week when I decided the bubbling...
  18. K

    Two different final sg from the same must

    I took it and measured again, it still point at 1040 (didn’t use campden tablets). I’ve already consumed the wine in the half full bottle. I put the must in primary for a week. Yes, one was almost full, the other was half full. Those two bottles fermented at the same temp conditions through...
  19. K

    Two different final sg from the same must

    Recently I have fermented 7 liters of berry tea wine. I used two bottles. I started at 1120. The second bottle was half filled. The second finished at 1020, a week ago. Yesterday the must in the first bottle finished fermenting at 1040. I didn’t do transferring during fermentation. I wonder why...
  20. K

    "Tea" Wine

    No, it isn’t waste of time. You will be satisfied. I’ll be making from apricot tea. You can try cherry stalk herbal tea as well as I think it will be more consistent in taste.
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