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    Steam Juicer and Acid

    Yes the quantity of acid will be the same if I used all the fruit either way but I was thinking if I binned/'used for other things' half of the later run-off from the steam juicer then fermented on all the pulp I would be able to use more fruit to help increase body. Damsons are a cooking plum...
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    Steam Juicer and Acid

    So the main point of steam juicing is to remove the need to destone. It's also much simpler to destone the pulp after it's been through a steam juicer as it will just mush through a colander if needed. The idea is that some of the juice coming off the steam juicer may actually be disadvantageous...
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    Steam Juicer and Acid

    Hi All, I've made a few variations on Damson wine now (they are a small british stone fruit traditionally used for cooking and jam making). Overall these little fruit seem to have everything I need in them but it's just a matter of balancing it all out. Stoning them is a pain so after some...
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    Elderberry wine tastes a bit 'green'

    My notes say started on 13/11/20 with 9.735kg elderberries in 30L of wine with 31.3g tartaric acid powder. Cold soak for 4 days then ferment on the pulp for a week. Did a second and third wash of the berries each one left a day to soak to try and get the most out of them. After fermentation had...
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    Elderberry wine tastes a bit 'green'

    Just doing the first tasting of a big (for me) batch of elderberry wine from last autumn and it tastes a bit 'green' and quite acid. The extraction was done cold with a 1 week cold soak before fermentation then several rinses of the pulp instead of a pressing. It also doesn't seem to have a lot...
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    Oaking Thoughts

    Thanks for the chat. I've cracked the bottles and tried the wine now so will give some info. For the sterilisation as I'm toasting the oak myself in the oven at around 400F then i'm fairly confident it won't have any nasties in. I'm not exactly sure what type of oak it is, but i do know the...
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    Oaking Thoughts

    Ok great sounds good am formulating a bit of a plan now. It seems better for me to aim for about 2-3 months in the demijohn (4.8L) so that the oak is completely spent then just bin it. I'll have to see how these bottles turn out (may not even like it anyway) but most people seem to use medium...
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    Oaking Thoughts

    That's awesome thanks, guessing it's in US gallons yes? At least it gives me an idea of what I should be shooting for in terms of time. According to the sheet I'm not going to get much putting 2.5g ish into a 750ml bottle for a couple of weeks, looks like it should be more like 6 months! Does...
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    Oaking Thoughts

    Hi All, I have managed to acquire an old stave from a whiskey barrel, guessing it's American Oak. I then sanded the paint off the outside and chiselled the char off the inside. After cleaning it up I then split it into lots of little sticks around 1/4inch square or smaller. Then I toasted them...
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    Cherry Wine Low Acidity and Bitterness

    Eventually got round to testing this. Got a cheapo pH meter and some calibration powder and deionised water, did the cal at 4 and 6.86 then measured the wine @ 17 degC and it came out at 4.06. Seems the colour of it was messing with my ph strips and it's got some acid after all. Sounds about...
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    Cherry Wine Low Acidity and Bitterness

    Cheers for the advice everyone. I've just purchased a electronic pH meter (plus cal stuff and I can use the pH strips for cal as well). I'm thinking it's best to go for this approach atm: crack a bottle, test the pH and adjust it with tartaric acid crystals until I either reach 3.8 or have...
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    Cherry Wine Low Acidity and Bitterness

    Hi All, I made a 30L batch of cherry wine started on 09/07/20 from a mix of wild cherries, mostly black but with a few red ones as well, pits were left in but removed where possible during the fermentation. 13.2kg Cherries and 8kg sugar and 6 decaf teabags (uk ones) and Montrachet 522 yeast at...
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    Rinsing the Must

    Yeah it is kind of watering down the fermentation but the second and third rinse is still normally pretty strongly flavoured and i think the total extraction from the fruit is more than if i did the whole 30L lot in one go. I did it before on a cherry wine fermentation where i couldn't be...
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    Rinsing the Must

    Hi All, I'm just in the process of de stalking a big batch of elderberries to make an elderberry wine and I was going to try a labour saving technique which I've used in the past. Am interested to know what peoples thoughts are. Ingredents to the (uk) gallon or 4.8 litres are 1.5kg...
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