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  1. R

    alcohol free

    i have sucessfully made a alcohol free hefeweizen beer...wine is easy like any alcoholic beverage you just need to heat it to the point where the alcohol boils, which is less than water. Alcohol boils at 170 i believe, what i did is put a big metal pot in an oven and heat to that...
  2. R

    sanitizer....no rinse solution?

    ok, im a beer brewer mostly although recently im starting to get into wine...years ago I made a batch of wine and had no problems sanitizing it with what I use for my beer one step no rinse solution. I used it for the wine i bottled last night...even though so far this has worked for me....is...
  3. R

    primary fermenter, open to air?

    guys, i know you can do it fine without an airlock all im saying is it is a process which occurs without the presence of oxygen....oxygen helps promote yeast cell multiplication not the fermentation process....that is why beer brewers will sometimes use pure O2 to oxygenate there wort before...
  4. R

    primary fermenter, open to air?

    why you should have an airlock..the microbiological truth contrary to what people say here the Fermentation process is largly an anaerobic process...meaning it really ferments well when there is no oxygen present...you can look it up anywhere online, i learned all about it in microbiology and...
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    yeast banking

    I have dabbled in yeast culturing since i mostly do beer and the white labs yeast vials are nearly 8$ with out shipping. If you really want to be creative dont buy a yeast and start from that but get some grapes and mash them up and let them sit on your counter to ferment from the natural yeast...
  6. R

    4 gallons wine...can i rack to 5 gallon if...?

    if I did take the chance and use the dry ice....is there any way of telling that the wine has been oxidised rather than tasting?...that is, is it visible? I also dont know if this makes any difference but the wine is blueberry, made from frozen fruit
  7. R

    4 gallons wine...can i rack to 5 gallon if...?

    I just made my 3 batch of wine ever and it is my first batch made from fruit. For some reason I did a 4 gallon batch. I dont have a 3 gallon carboy but have 2 5 gallons. I dont want to spend 25$ buying a 3 gallon when i probably wont use it much in the future. right now it is done fermenting...
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