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  1. J

    WineXpert PITCHED MY FIRST BATCH!!! Austrailian Shiraz

    Hi again :P In my opinion you have done no harm. It may have even helped your wine. The lees (dormant yeast and dead yeast) are a great food source for yeast and can bring complexity to your wine. Stirring up fine lees is a practice used. Its called "Sur-Lie-Aging"...
  2. J

    Fresh grapes or kits?

    Hey barbiek :) thanks, its always nice to receive input from you. I was really looking forward to crushing grapes lol but, sigh, you recommend kits for me too... You've seen my blackberry wine thread, I think you have a good understanding of where I'm at. I am pretty detailed with my log and...
  3. J

    Fresh grapes or kits?

    Hi guys, thanks for the replies. I reallllly wanted to go out get some fresh grapes from a farm to support local farmers and produce, and thought it would be a great activity with friends. I found a local store that sells wine grape juice from California...
  4. J

    Unhappy yeast? Slow...

    Questions, 1.010SG and 1.004SG is acceptable in terms of sweetness. However, there is a powerful after taste. -which I believe is the oak (although it doesn't taste like the smokey oak in glenlivet whiskey). I am hoping the aftertaste mellows out a bit with time before bottling - in a month or...
  5. J

    Sediment before clearing

    what size carboy are you using? the downside of water adding is that it could thin out your wine. if that is a problem for you, you can use f-pacs (or flavour packs) into your must during fermentation or use it after for backsweetening. i dont have a link handy but, you can find how to make...
  6. J

    Where'd I go wrong

    Hi, what was your initial SG? what is the current ABV? It seems that you have a stuck fermentation... the culprit may be temperature, yeast type (what type of yeast did you use? every type has a temperature and max ABV), yeast lacking nutrients, too much SO2(how much kmeta or campden tablets...
  7. J

    Sediment before clearing

    you should definitely top up your wine if you are almost done degassing the wine. the CO2 would act as a shield but once thats gone, you are more exposed to oxidation. there are 4 ways: 1) top up to neck with water 2) top up using similar wine 3) use marbles to bring your wine up to the neck 4)...
  8. J

    Unhappy yeast? Slow...

    Yep its as I suspected. Stuck fermentation. My SG is still 1.010 and 1.004 or 1.006 If I am going to back sweeten, should I just not bother with starting the yeast back up again? The taste definitely needs improving. I was hoping time will do this. Perhaps completely drying the must will male...
  9. J

    WineXpert PITCHED MY FIRST BATCH!!! Austrailian Shiraz

    Hi, welcome to the forum. To my understanding you are making your first wine and just pitched your yeast. I am not an expert and also new, but to my understanding, at this stage, during the primary fermentation, you should NOT keep your must under airtight lock. Covering your primary bin with a...
  10. J

    Help me with ideas on Banana-Peach wine...

    have you ever thought of adding oak to your wine? this adds a bit of vanilla-like flavour
  11. J

    Fresh grapes or kits?

    Hello, I am a new to wine making. Currently I have 2 gallons of blackberry wine in my secondary bulk aging. This batch is on the thin side and there is too much oak. It will need some time for the oak flavour to settle down a bit. I wanted to try a new batch with new skills I have learnt to...
  12. J

    Unhappy yeast? Slow...

    I always try to keep the temperature under 85F (I read that K1 is okay until 90F) but I was away for two weeks but still I would think that it would still be under 90F. Right now it is always under 80F. Thanks for the link! I was initially thinking of just adding nutrients directly into my...
  13. J

    Unhappy yeast? Slow...

    Hi, I am currently making my first batch of blackberry wine. Its been 35 days since I first pitched yeast and after 2 rackings (from primary to secondary, and then off the gross lees) the wine is now sitting in 2 single-gallon jugs but still not done fermenting. I had an initial SG1.116...
  14. J

    Wild Blackberry wine! -- For the First time (in detail)

    yes I agree that the salt water bath was a bad idea... I got the tip from a vegan website... damn vegans!! lol jk I learnt that freezing and thawing is the way to go. I think kmeta rinse is a great idea! How much kmeta do you use for rinsing? I've read on other posts of this "f-pack" but i...
  15. J

    Help me read my hydrometer!

    Hi! I'm new to wine making but I think I can answer your questions! I received help on this site and finally I have a chance to pay it forward. From that picutre, I know your SG reading here is 1.104SG (you must read the bottom of the meniscus as liquids like to climb up walls. Usually climbs...
  16. J

    Wild Blackberry wine! -- For the First time (in detail)

    Yes I was hoping you would say that. I was suspecting the oak flavours was the culprit which was overpowering the fruit taste at he end. I don't think I will ever add this much oak to my berry wines for the future. I think very little if any should be added for the future. I think I can see...
  17. J

    Wild Blackberry wine! -- For the First time (in detail)

    Hey! Thanks for your interest. I updated my pictures and added a picture of a small shot glass full. The entire carboy is crystal clear (the bentonite really did its job!). I've always taste tested by sipping from the left overs from my test cylinder after gravity readings but I finally...
  18. J

    I thought I knew what the taste should be...

    Hi, yes, sorry lol. I actually have pretty much a log on http://www.winemakingtalk.com/forum/showthread.php?t=50635. Recipe (one gallon): 2.6lb of blackberries 1.5lb sugar 3 pints of boiling water 1 campden tablet K1 V1116 yeast (I think I should have used 71b) 1/2 tsp pectolase 1.25 L of Pure...
  19. J

    The HomeBrewSupply Wine Kit Giveaway!

    I hope I win! I'm curious on what high caliber wine kits can produce :P I just signed up! :) Silly me I forgot to list what I want. Winexpert™ Eclipse Napa Valley Stag's Leap District Merlot Wine Recipe Kit mmm merlot~
  20. J

    I thought I knew what the taste should be...

    I've never tasted blackberry wine before. But,,, I thought I knew what my blackberry wine should taste like. I was hoping for a pinot-noir-like taste. I was also expecting something like a very berry/fruity-shake-like-but-not-sweet but also expecting raspberry vodka-like taste. I realized...
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