jaom recipe Q
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deadhead
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alright i now have 6 ounces blakberry, 6 ounces blueberry, 6 ounces rasberry, 3 apples, 3 oranges and 3 bananas hehe this is turning into quite the cocktail mead if it works maybe ill call it sex in valhalla instead of sex on the beach hehe
You sure need to get a hydrometer cause you dot know what abv you will have, if its really low you wont be able to keep it long without it spoiling. You are low on fruits but meads are fine thos way as youll be more like a traditional mead which are very good also.
deadhead
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so this batch should turn out alright then? i wanted more of a traditional flavor to it with just an undertone of fruit. is that what i have percolatin in my closet or do i have sumthin thats gonna turn into a big jug of mold? where can i get a hydrometer at? and what should the reading be at for a batch like that?
arcticsid
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Any win supply place is going to have one Ryan, and they're only like ten bucks. Most will have three scales on them, one for temp., one for SG, and one for brix. Allin the same glass tube. Theyre pretty fragile, if you can, I would order two.
I remeber you saying you don't like banks, me neither. but now a days you can buy those pre paid debit cards almost anywhere you can buy phone cards. They come in 10 skins, 25, and 100. I usually get the $25 one and you can order off the internet just like a regular credit card. Something to consider if you don't have a home brew shop close to you. While your at it, consider getting some wine yeast, it to is cheap as bread yeast and will allow you to get the alcohol up there for your next batch. Than you can really blow yourself up!!! LOL. Kidding of course. Most wines you want around 12-14%, otherwise the alcohol will really effect the flavor of the fruit used, but making rocket fuel is fun sometimes. I made a batch of hard cider a while ago and cranked it up to 16%, holy cow!! Not much on flavor but that 4% difference was quite noticable. It wasn't really that bad actually, just pretty high ABV.
I'm not certain, but bread yeast will go to about 10% before the alcohol kills it, thats one reason we use a specific yeast strain designed for wines, they can tolerate a higher alcohol. If I am correct, most yeasts formulated for beer only have a tolerance of 8-10%.
From what I've noticed, alot of those making cider like to use beer yeast.
I remeber you saying you don't like banks, me neither. but now a days you can buy those pre paid debit cards almost anywhere you can buy phone cards. They come in 10 skins, 25, and 100. I usually get the $25 one and you can order off the internet just like a regular credit card. Something to consider if you don't have a home brew shop close to you. While your at it, consider getting some wine yeast, it to is cheap as bread yeast and will allow you to get the alcohol up there for your next batch. Than you can really blow yourself up!!! LOL. Kidding of course. Most wines you want around 12-14%, otherwise the alcohol will really effect the flavor of the fruit used, but making rocket fuel is fun sometimes. I made a batch of hard cider a while ago and cranked it up to 16%, holy cow!! Not much on flavor but that 4% difference was quite noticable. It wasn't really that bad actually, just pretty high ABV.
I'm not certain, but bread yeast will go to about 10% before the alcohol kills it, thats one reason we use a specific yeast strain designed for wines, they can tolerate a higher alcohol. If I am correct, most yeasts formulated for beer only have a tolerance of 8-10%.
From what I've noticed, alot of those making cider like to use beer yeast.
deadhead
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16%! thats sounds fun hehe. i didnt kno u could use those prepaid cards on the internet, thanx for the tip now i can blow myself up in a multitude of ways if i got sum better yeast in lets say a month could i add that to the mead to beef its abv up or would that screw it up???
thats sounds fun hehe. i didnt kno u could use those prepaid cards on the internet, thanx for the tip now i can blow myself up in a multitude of ways if i got sum better yeast in lets say a month could i add that to the mead to beef its abv up or would that screw it up???
arcticsid
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Here is a thread Smurfe posted that outlines some of the most used yeasts in wine making. Don't let it intimidate you, but take a look at it and you will see that different yeasts serve different purposes.
http://www.winemakingtalk.com/forum/showthread.php?t=3554
I admit, I know little about the different yeasts, I usually ask.
Cuvee and Champagne yeast are both good for restarting a stuck fermentation, always good to have a pack on hand, kinda like spraying ether into the carb is the way I look at it. LOL. And I have a couple times, the cuvee has fired up a couple stuck ones for me.
Different yeasts have different alcohol tolerances, champagne yeast can go as high as 18% in ideal conditions. But 12% or so is really what you want for most fruit wines. That makes your starting SG around 1.090.
Get a hydrometer, one of the most important tools, and it is essential.
http://www.winemakingtalk.com/forum/showthread.php?t=3554
I admit, I know little about the different yeasts, I usually ask.
Cuvee and Champagne yeast are both good for restarting a stuck fermentation, always good to have a pack on hand, kinda like spraying ether into the carb is the way I look at it. LOL. And I have a couple times, the cuvee has fired up a couple stuck ones for me.
Different yeasts have different alcohol tolerances, champagne yeast can go as high as 18% in ideal conditions. But 12% or so is really what you want for most fruit wines. That makes your starting SG around 1.090.
Get a hydrometer, one of the most important tools, and it is essential.
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arcticsid
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What you have brewing will be done fermenting way before you get more yeast. What you have going is what you have going.
You really need to be adding sulfites to your wine or you are really risking spoilage. I would suggest you start looking at some of the on line catalogs and get an idea of what is available, and remeber to consider shipping charges.
Everyone in here can offer links to supply "houses" and wine making and related sites. You need to study on your own too! I'll post a few for you, take a look around at them and confuse yourself more!!LOL
You really need to be adding sulfites to your wine or you are really risking spoilage. I would suggest you start looking at some of the on line catalogs and get an idea of what is available, and remeber to consider shipping charges.
Everyone in here can offer links to supply "houses" and wine making and related sites. You need to study on your own too! I'll post a few for you, take a look around at them and confuse yourself more!!LOL
arcticsid
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I haven't orderd anything(wine making) online my LHBS is willing to offer me, or order for me at close to the price I can find online, very nice of them, I like the idea of keeping the money close to home. As far as online supplies, I will let the others recommend who they have used.
But heres a couple sites to learn you a bit.
http://winemaking.jackkeller.net/ we all know this site, good place to start, alot of the recipes call for to little fruit, but good other stuff here.
http://www.winepress.us/
http://www.grapestompers.com/product_details.asp?SubcatID=55&ProductID=761&internal_index=0
http://www.winemakermag.com/stories/article/indices/34-sulfite/634-solving-the-sulfite-puzzle
http://www.winemakermag.com/stories
http://www.happymountain.net/table of contents.html
http://www.eckraus.com/wine-making-recipes.html again some of the recipes in here are not without question. If you want to experiment or try something new, don't hesitate to post the recipe and let the gang critique it, will save you trouble in the end.
All of the above links not only have recipes but offer some good general wine making info. I don't want to be google in here but this is somewhere to start. You may as well create a folder now called wine making stuff or what ever to keep all your links in, you will need it.
Later
troy
But heres a couple sites to learn you a bit.
http://winemaking.jackkeller.net/ we all know this site, good place to start, alot of the recipes call for to little fruit, but good other stuff here.
http://www.winepress.us/
http://www.grapestompers.com/product_details.asp?SubcatID=55&ProductID=761&internal_index=0
http://www.winemakermag.com/stories/article/indices/34-sulfite/634-solving-the-sulfite-puzzle
http://www.winemakermag.com/stories
http://www.happymountain.net/table of contents.html
http://www.eckraus.com/wine-making-recipes.html again some of the recipes in here are not without question. If you want to experiment or try something new, don't hesitate to post the recipe and let the gang critique it, will save you trouble in the end.
All of the above links not only have recipes but offer some good general wine making info. I don't want to be google in here but this is somewhere to start. You may as well create a folder now called wine making stuff or what ever to keep all your links in, you will need it.
Later
troy
