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  1. M

    2011 Elderberry

    My eldberry was a big surprise! With the first taste I was not happy with the wine and I thought it was wasted time. Then with every sip the taste was changing. After another glass the wine becomes very interesting. I have a feeling like this is like olives! Lots of people didn’t like them...
  2. M

    Hi from Illinois but soon sunny Florida!

    hi there! where in Florida you will be located?
  3. M

    To degas or not to degas? That is the question.

    Great to hear back from you. So it looks like we are on the same page! Racking does help with degassing. I also agree about oxygen access that’s why I rack around every 3 months. So I think you make 2-3 carboys of wine racking from time to time to time should be enough but if you make more and...
  4. M

    To degas or not to degas? That is the question.

    Robie, I agree with you about CO2. When you keep the wine for long time without touching it, it will contain CO2, especially when it is in cooler room. Slow alcohol and MLF fermentation produce CO2 and cool wine dissolves CO2 very well. That’s why I rack the wine from time to time, it realy...
  5. M

    To degas or not to degas? That is the question.

    Keeping the wine for a year is not a reason to help with degassing. I do it to let all fermentation go smooth in the cooler basement. It takes so long since I make stronger wine. I only talk based on my experiences and since I never made wine from kit I don’t know about that.
  6. M

    To degas or not to degas? That is the question.

    I make wine only from fresh fruit and sometimes flowers as well. Most of the time I make strong wine 14-16% so I keep my wine in the carboy for 8-12 months. I don’t splash my wine and I try to keep away from oxygen as much as I can. Before I bottle my wine I always take a sample in a glass and...
  7. M

    To degas or not to degas? That is the question.

    I had to degas one wine in my life and it was only because I left it for a year without touching in glass carboy. Every other wine was fine and I noticed, that racking the wine from time to time is enough to keep it without gas. Usually I rack he wine every 2-3 months to remove the sediments...
  8. M

    Porto, Portwein, autumn wine

    My biggest project of this year has begun! I was reading few times about making portwein from fruit. Portwein I mean very strong [18-20%] and sweet as well. Very essential with rich flavor and aroma. Original wine is made from grapes but I will use wild fruit. I saw original recipe and I was...
  9. M

    Black cherry [Prunus Serotina]

    Cool! It is so strange because on one tree the fruit are quite testy and on the tree just next to not the best with bitter flavor. I picket trees only with the best flavor and I will see. Very easy to pick and the fermentation is great. The fruit were very productive I got lots of juice from it...
  10. M

    2011 Elderberry

    I just made my first step with elderberry. I was reading that some people love the wine, some people hate it and some people make it to mix it with other wine to get darker color. I am going to make a sample of 3-4L and then I will see what to think about elderberry wine. My recipe says to...
  11. M

    Black cherry [Prunus Serotina]

    I think black cherry is a common name. here is a pic it should help to see what I am talking about. At spring time it has white flowers.
  12. M

    Black cherry [Prunus Serotina]

    Hello wine makers. I found big wild plantation of black cherries they were in such a great condition so I decided to make an experiment and make some wine. I found the recipe. For 10L of wine: 7kg or black cherry 2,4kg of sugar 4,5l water I am making 5l of this wine. I crushed the fruit...
  13. M

    Dragon Fruit Wine

    I was thinking about dragon fruit so I look forward for news from you!
  14. M

    I might as well get introduced

    hi there! have fun with wine making!
  15. M

    Anthony, a.k.a. Kleftiwallah.

    hi Tony, you can find people from old world as well!
  16. M

    Lychee Wine Recipe?

    i am working on hibiscus right now and it is very good so far!
  17. M

    My First Wine (Muscadine)

    Great post and pic! good luck!
  18. M

    Back Sweetening with Fructose?

    Fructose is kid of sugar coming from natural sugar. It is easy sugar and 1 peace of fructose together with one piece of glucose creates saharose, the white sugar we all know from the store. I am not sure if fructose is sweeter that saharose but I am almost sure it will be more expensive since...
  19. M

    Superkleer Question

    I agree with Wade! Do everything you can to keep the wine natural adding anything will change the wine. If you did everything and wine is still not clear then use something. Depending of what you have in your wine, lots of tannin or protein from dead yeast. Some stuff works great for protein...
  20. M

    Airlock Contamination

    I use clear water only. I clean it when I check my wine so 1 time a month or 2months. Be careful with 3 peaces air locker. From my experience it is very quiet what is great, but sometimes the small moving peace stuck kind of on the side. You just have to knock it and it is fine but if you won’t...
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