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  1. Old Philosopher

    Canning problem

    Agreed. Best course of action at this point seems to be to rack off the clear juice, filter one more time through paper filter, then re-process into the canning jars. Obviously, lees like this were never noticed in my wine making, because it was all part of the normal sludge. Thanks for you reply.
  2. Old Philosopher

    Canning problem

    I may have posted this in the wrong spot initially. I notice 40 views, and no suggestions. Perhaps some foodies have some advice for me. I ended up with a real mystery when canning cold-pressed grape juice. Thanks for any help. https://www.winemakingtalk.com/threads/canning-grape-juice.66825/
  3. Old Philosopher

    Canning grape juice

    Greetings to all after a long absence! I have a mystery on my hands. In lieu of making wine this year, I elected to can some fresh grape juice. We chose two different methods: 1) simmering and draining the grapes (as in jelly making), and 2) cold-pressing the grapes, straining and...
  4. Old Philosopher

    Grape-Apple Wine

    I'm only had one bottle bomb in 8 years. Unfortunately, it was 1 gallon jug of my prized raspberry! :rn
  5. Old Philosopher

    Grape-Apple Wine

    I take meticulous notes now, and all my adventures are recorded in Excel, with SG charts over time, etc...blah...blah. But I learned to do that the hard way. Now DW tells me my first Italian prune-plum wine was delicious, and has never been the same. I went back to my first batch notes. :slp...
  6. Old Philosopher

    Grape-Apple Wine

    Notes? What are those? I asked her about ratio of grapes to apple peels and got yelled at. Says she's not as anal as I am. :slp Then some comment about the Romans not worrying about SG and acid.
  7. Old Philosopher

    Grape-Apple Wine

    All I have is "acid blend" and citric acid. I should get more into the whole acid thing, I guess. But all I really do is apple, Italian plum, and grapes. I have one of those acid test kits, but never took the time to learn to use it properly. I got that when I was trying to lean how to make...
  8. Old Philosopher

    Grape-Apple Wine

    That makes the most sense, and the method I would like to use. Finish each to its own, and then create a "blend" of the two. I usually use Premier Cuvee for my apple, and EC-1118 for my grape. DW knows nothing of my process, nor the properties of different yeasts. She relies upon wild yeast...
  9. Old Philosopher

    Grape-Apple Wine

    I've searched for 1/2 hour and drawn a blank, so this might be the forum to ask. My wife made a gallon of "Country Wine" last year: 1/3 gallon crushed grapes 1/3 gallon apple peels 2 cups white sugar Topped with filtered water. Let sit 6 months, stirred 2x per month Filtered Cleared...
  10. Old Philosopher

    Clearing plum wine

    Dropped in looking for info on fining agents. All I've tried on some chokecherry brandy is gelatin with strange results. No clearing after 24 hours, but now the test batch is yellowish compared to the control batch (no treatment). This Superkleer sounds like something I need. I have 5 1/2 gal...
  11. Old Philosopher

    'Tis a puzzlement....

    The real puzzlement here was why two identical batches fermented at such different rates? As I said, I racked the slow batch a 2nd time, to remove the sediment and we'll see what happens over the next couple of days. As for diluting the pressed juice, I'm processing about 700 lbs of apples. I...
  12. Old Philosopher

    'Tis a puzzlement....

    Q&A: I'm just finishing two 4gal batches of apple wine. Without a lot of boring details, here's the deal: Each batch started with 3 gal of pressed juice + 1 gal water. I brought the SG up to 1.100, added yeast nutrient and HC-1118 yeast. No starter, just pitched the yeast. They got neglected...
  13. Old Philosopher

    Apple Juice question

    The root cellar sits at about 40F year around. It's snowing outside right now, so temps aren't an issue...yet. I plan on putting at least one 5 gal carboy under air lock right away, just to get natural hard cider. My Winesap apples usually produce juice around SG 1.050-1.060, so I'm just going...
  14. Old Philosopher

    Apple Juice question

    Thanks for the head space and time info, gal. We just put up 17 cases of chickens, pie filling, jelly, apple and plum butter, plum sauce...<whew>. Gettin' to be a pro at it. We're at 2700', and adjustments have been made. I'm pressing the apples raw. Won't be able to can all of it. I have 6 five...
  15. Old Philosopher

    Apple Juice question

    Stupid question #143.... I have about 800 lbs of apples to juice. Can I "can" the fresh pressed juice (which will essentially pasteurize it), and use it months later for a batch of apple wine?
  16. Old Philosopher

    Dilution of juice

    Yeah, well...FireFox blocks all Java scripts. Windows10 choked on the download and couldn't figure out how to open the program. I finally got a working copy running the JavaScript on-line version under Chrome. Whew.... It will be a great help. Thanks for the heads up!
  17. Old Philosopher

    Dilution of juice

    If you don't have a good scale (which I don't), here's a handy conversion on-line calculator: http://www.onlineconversion.com/weight_volume_cooking.htm Shows I need 5.829 cups of granulated sugar. Thanks again!
  18. Old Philosopher

    Dilution of juice

    Thanks, Craig! I NEED that program. ;) Paul
  19. Old Philosopher

    Dilution of juice

    I will differ to your figures, Cree, especially since I flunked Wine Math 101. :sh But wait...there's more! Between crushing 50# of grapes, 95# of plums, and helping pick 3.5 bushels of apples, I sorta got lost. I failed to go over my notes after a 2 day absence. It turns out I had 3 gal of...
  20. Old Philosopher

    Dilution of juice

    Thanks for the quick responses, gang! I'm real tempted to go with the straight juice. Last year I harvested only enough plums to make 1.5 gal, and that was stretching it. Now I have 5 gal of syrup! (Seriously, if I reduced it by 1/3 it would be pancake syrup!) The way it is, it would make a...
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