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  1. shanek17

    wine turned to vinegar..should i toss it or use it?

    I had a bottle of wine turn to vinegar, i guess it was because of the odd shaped cap i had on it that didnt provide a good seal. I took a sip of it at it was very bitter and has obviously started to turn to vinegar. But is it completely vinegar? i dont know, its been sitting in that bottle for...
  2. shanek17

    Home made beer kit

    Hello I am a fellow fermentationist and I am having a brewing dilemma. The other day I was in my cupboards and noticed that I had a box of granola bars and they expire this month, I looked at the ingredients and noticed Barley malt extract, also it contains whole grain rolled oats and other...
  3. shanek17

    rehydrating sorbate and temperature of water?

    I have recently took a batch of mead and put it into separate bottles for backsweetening. I have 3 bottles now where i used 2 different types of honey and also goji berries to sweeten. Unfortunately the goji berry bottle is refermenting now :( and im trying to figure out why?! Is it possible...
  4. shanek17

    alcohol benefits

    Hey everyone so iv been experiencing some tooth pain and after some research came across some interesting information. The website claims wine is actually good for teeth health , because of the polyphenols. and now im wondering if the alcohol also helps neturilize any bacteria or cavitiy bugs...
  5. shanek17

    vacuum degassing and air/head space

    If i was to create a vacuum in a glass carboy to degas my wine are there any worries or problems to consider? More specifically im talkjng about the headspace in the carboy. i remember reading somewhere on this forum about possible glass carboy implosions because of the amount of headspace...
  6. shanek17

    backsweetening; refermenting issues?

    So I have succesfully done my first backsweetning...well almost succesfully. So i made a 5 gal 11% welchs frozen grape wine and it fermented to an SG of .992. I also added 1/4 tsp of sulfites and then moved it to the basement for 1 month of bulk aging. Then on august 22nd (which is 6 days...
  7. shanek17

    once wine is bottled is additional kmeta & sorbate needed?

    I have a 5 Gal red wine that has bulk aged for one month in carboy, before I bulk aged it I also added the recommended kmeta to it. But now I am wanting to bottle it and let it age for up to a year in bottles. But I am confused because I have always been told that when bulk aging (in carboy)...
  8. shanek17

    wine nutrient, is this the real deal? I have been using this type of wine nutrient fo

    I have been using this type of wine nutrient for awhile, and It has so far been working well. I recently made a batch of mead, and I had a 6 gal carboy filled and also a seperate small bottle of mead fermenting, that way I can use the small bottle to add to my carboy after my first racking...
  9. shanek17

    improving the flavor of meads with spices/herbs

    I read this article about improving the flavor of mead and I am now preparing to try this out. The article suggests using a tea bag or cheese cloth to hold your herbs or spices and to suspend them in the mead. But this brings up some questions for me. Such as, when do I add them to the...
  10. shanek17

    how many grams of sugar equal 1% alcohol?

    The more im looking into it the more different answers im getting. Im checking out my hydrometer instructions and it says 15.6g/L equals 1% and then I used an online calculator here and its giving me different answers as well. maybe someone here can clarify for me. I just want true...
  11. shanek17

    Yeast life, aerobic to anaerobic - when do they transform?

    How do you know when to add an airlock to your fermenter? I have heard different things about this before and honestly iv been just kinda been winging it for now. But I did just make a big expensive batch of clover honey mead and now I feel I Should have some more information on how to do...
  12. shanek17

    does stirring in primary damage yeast?

    Hey guys. I have just made a 6 gal batch of clover honey mead! I used lavalin ec 1118 and RO water some yeast nutrient and bentonite. its gonna be my best alcohol batch yet and i wanna take care of it accordingly. iv heard stirring in primary is a good way to oxygenate the wine and help the...
  13. shanek17

    To sanitize or not, is there a compromise?

    What do yall think ? sanitizing seems to be the biggest concern among many home brewers whether making wine or beer. And I notice that some people begin obsessing and stressing over sanitizing. I am beginning to see both perspectives on this subject and Id like to here your thoughts on it. Do...
  14. shanek17

    For all you sanitization freaks!

    i found this video awhile ago and found it interesting. its good to see things from another point of view. this video features bannana brewing in africa! i find it cool how relaxed they are with their procedures and their brewing beer which is generally lower alcohol, which means it would...
  15. shanek17

    bulk aging time and temperature

    I have finally bottled my first big batch of wine and got 30 bottles out of it, so I will now have wine on hand for awhile. Now the other wines I have can bulk age for awhile but Im not sure about the Ins and Outs. Im currently degassing my other wines with a drill whip and i got thinking about...
  16. shanek17

    adding sorbate for too much co2

    i just called the company that made my wine kit and told them im having problems with degassing mg barolo red wine. iv degassed it for weeks and weeks af 76F with a drill degas whip and yet it still wont clear in a 60F basement. so she said well your going to have a gassy fizzy wine and that...
  17. shanek17

    using bentonite , lots to talk about.

    so regarding Bentonite, I recently used some in my 6 gallon batch of Welchs frozen grape concentrate and also in a 1 gallon minute maid berry concentrate. I couldnt believe the difference it made in adding it into these two batches. these batches have been going for almost 2 weeks and the...
  18. shanek17

    using clearing agents, which are best and should we use more than one?

    I am going to buy some clearing agents as I prepare to make some more wine from frozen concentrate, but this time I will use some clearing agents. I've heard bentonite is great and I've heard of it being used in combination with ascorbic acid. Do I really need both or is that over kill? Which...
  19. shanek17

    why use pot meta only for wine but not beer?

    I have gotten to know wine making and I've noticed the common use of adding in pot meta. But as I learn about beer I see that it is not infused into the beer. Why is pot meta added to wine to protect it but not beer? From my understanding it's an antioxidant and protects wine from spoilage...
  20. shanek17

    the cost of storebought and home made wine

    Like many of us home brewers the cost of wine can be of interest. I was interested to know how much it costs to buy storebought wine compared to homemade, and if there is a big difference in price. So for examples I took a hypothetical 23 liter carboy and imagined it was filled to the top...
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