Goslin’s Raisin wine

[Goslin]

Not much to see but here it is. This is my first wine ever and I'm very satisfied with it. Also in the photo is the start of the next batch useing the lees and yeast from the first. This batch should take off like a rocket

Here's an image with back lighting.

 

[Hippie]

Are those normal 6.9 gallon buckets? They look bigger. Where to get?

 

[Goslin]

I wish they were bigger. After removeing the pulp I lose a lot of
volume I need for topping up. I'm down to a quart for topping up and I
know it won't be enough. For raisin or any kind of must with a lot of
pulp needs a larger bucket. Wish I knew that before I started.

Live and learn I guess.

 

[PolishWineP]

Congratulations on your first batch!

 

[MedPretzel]

Yes, congratulations! It looks like in a few(sorry) months of clearing, you'll be drinking your "Vino del Goslin!"





Congrats!!!

 

[Goslin]

Thanks y'all.

Med, thats just the nature of raisins I suppose, I figure if I rack
three times spaced 45 days apart it will take roughly 6 months from
start to finish. Plus another 6 months of bulk ageing with oak chips.

 

[Goslin]

Oc OH, I see I'm more impatient than I thought. I ,,,,,Oh dear I had a question but forgot!!!!!!!!!!

Any way yall seem to be finishing much sooner than I ever dreamed of, and I know it has to be done with finning "AGENTS"

Thats no problem,, thing is I'm not really sure when to add a finning "Agent"

Like I said I'm Impatient,,, I'm drinking my unfinished wine now.

I took off a half a gallon to drink and readded some from the new batch.

And I'll Have to admit.oooooo booy ,,,, it ain't too good . But it's not finished either

Lots of alcohol though, but not much on flavor, heck I just sulfited it
monday.I am letting get a VERY good breath before drinking though
that's fer sure.

Ok I remeber My question now

When I sanitize my equipment with sulfides, should I rinse. My thought
all along was "Why sanitize if all your going to do is just rinse it
off in the same water you could have washed it off with to begin with.

What I'm really saying is I have a sulfite problem and it could have only come from "keeping it clean"

Should I rinse it off after sanitizing?



Sorry,for the bunch of mangled up thoughts.

Pretty sure I didn't say what I came here for...

Forgive me???




Edited by: Goslin

 

[Goslin]

OHHH!!! The real question was about acid!

I've never really understood that. I've read that when making wine the
fermentation it self will subtract some acid, how much I dont know.

DUH.

Any way Both of my batches turned out with a beginning acid that was
like,,,, I really don't know it was off the scale. But I'm guessing
around 1 cuz the bttom of the scale is 2.8 and my PH paper is bright
yellow. Far below 2.8 , they say a good acid content gives crispness/
freshness.

Sigh

I just aint gettin it. When fermenting will the acid go up or down and how does that relate to the ph scale?

A bigger number or lesser? I'm sorry I'm comfused on this part, I could REALLY use some help on that.



Finally got it out of my stupid brain,, oh dear.

Edited by: Goslin

 

[Hippie]

No need to rinse off the K-Meta solution you use to sanitize.


As acid goes up, ph comes down. If you want to be a really good winemaker, get both an aicd test kit and learn how to use it and a ph meter.


Scott, (masta) is supposed to be trying different test kits and letting us know which one is best and easiest to use and how to use it and all that.

 

[RAMROD]

Alright Masta we are waiting for a report! (Test Kits)

 

[AAASTINKIE]

The 8 dollar acid test kit does the job, I just got messed up cause I
had to add so much more acid than the recipe called for to get the
numbers right, plus in the beginning I was reading the syringe numbers
wrong. You can see more about this in the blueberry wine read only
forum.

 

[AAASTINKIE]

goslin, make a batch of welches wine, recipe at grocery store juice
wine, use the one for half juice half water, you will be drinking a
fine wine in 5 weeks, actually you will be drinking out of the carboy
with a straw in 4...lol

 

[geocorn]

Masta is officially in charge of R&D for Fine Vine Wines and he is working on several projects for us. As soon as he has results, we will post them.


BTW, Goslin, your raisin wine looks very good!

 

[Goslin]

Ok good I understand now why the ph came up so high after adding the
acid. I really did not think I was adding that much. I went by a recipe
the first time so the second time I used even less acid but it still
brought the ph up off the scale again. I do have an acidometer but they
didn't send the litmus paper that goes with it and that particular
place doesn't even sell the papers.

so I was just tring to wing it.

I've defenantly got learn more about getting a good balance.

Sitting here thinking about it, the acid is probably still to low so
what would be needed is a way to balance the ph and I don't have
anything for that.

This is defenantly a learning experience thats for sure.

Thanks

 

[Goslin]

I believe I found out where I went wrong. I went searching for other
recipes for raisin wine and none of them called for adding acid. Just
the one I was using

I also found three different ways to try to fix it. 1. I can try
to balance it with sugar. 2. Cold stabalize. 3. blend it with wine of
lesser acid.



I'll try 1. first and see how that goes if that doesn't do the job I'll have to blend it with another wine.



I'd rather cold stabalize but don't have an extra refridgerator handy.



AAA, FIVE WEEKS

Now that's fast! I'm defenantly going to have to try that techique. Drinking out the carboy with a straw ehh,, I hear ya

I''m at about five weeks now with the first batch and it's still cloudy.


Edited by: Goslin

 

[AAASTINKIE]

Goslin, I use superclear, it takes the cloudyness out in 4 days.

 

[Bert]

I have made raisin wine in the past and have some going now. And I agree you lose a lot to leeds and pulp, even useing a straining bag. But it is such a nice wine when mature. I find about 6 months in the carboy, to clear and age and another 6 months in the bottle to start to come around to a nice wine. A very nice wine worth the wait.

Winemaking more than just a hobby.

 

[Maui Joe]

Goslin,


I went and checked an old recipe that I used before and was wondering why the addition of acid. Basically, raisins are grapes and I guess depending on the type of grape, however I never used acid blend in raisins...hmnn?


Well, there's more options...you could blend with another or create a port-type of wine....add water which would reduce the acidity as well as the alcohol %...or add K-B without going "overboard" and get an "earthy" taste later. Sugar would be my last choice...once you add...no pulling back...hope this helps some.

 

[Goslin]

Thanks Joe, what is K-B?

And I know there is something wrong with the test equipment I'm useing.
The other day I put together a gallon and a half batch of oak leaf
wine. Testing and adding acid is where discrepancies showed up. The ph
paper indicated it needed more acid so little by little I added it
until the paper indicated the correct range. But the acidometer test
indicated it was still too low so I added more. In all I added about 12
grams of tartaric acid yet the acidometer only indicates 3/gl and again
the ph paper is indicating it being way to acidic. Again it's off the
scale. So maybe I should go by what the ph papers indicate because I
know it has plenty of acid in it even though the acidometer says it
doesn't. Maybe the solution for the acidometer is to old. And it
doesn't really seem to be fermenting either so what does that tell ya,
too much acid right? Sure!. So it will probably get dumped down the
drain because of faulty test equipment and that's a shame because the
juice tasted pretty good

 

[Goslin]

I thought I should add this as well. In the first batch of raisin wine
I added 10 grams of tarturic acid and 5 to the second batch.These were
5 gallon batches. While in the begining before fermentation the ph
papers indicated to high acidity after fermentation they check out
about right but it's really hard to tell with the papers. Never the
less they are no longer way off the scale like they were in the
begining.

Do you think the amounts added were to much? I really don't know which test to trust

so I need to go by others experience since I have next to none.