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@jeffersonmueller, go to MoreWine! and download their red and white wine making manuals. Do NOT try to read them cover to cover -- it's too much to absorb at once. Skim the white manual to get an overview, and then do the same for the red -- the differences for reds are mostly up front. Later go back and read in detail.



It's not an improvement, just a placebo. The wine will oxidize with that much headspace. I allow 1" to 3" of headspace in a carboy, with my typical being 1-1/4" to 1-3/4". In the following picture all headspaces are 1-1/4" to 1-1/2":

View attachment 90690

Many moons ago a customer had a wine going great (I co-owned a LHBS), Niagara IIRC. She bought the juice in Oct, and everything was going great. I didn't see her over Christmas that year, and she came back in the shop in February wine a sample. Her wine was oxidized.

She and her husband had been drinking from the carboy -- they apparently missed the "bottling" part. I recommended she hit it with K-meta, bottle, and use it up.

Oxidation is like a car accident -- it's best handled by avoiding it.


This thread is a good illustration of 2 points: 1) when giving advice, ensure the recipient understands. and 2) Keep asking questions!!!

"Ignorance" is the most appropriate word.

ignorance
ĭg′nər-əns
noun
The condition of being uneducated, unaware, or uninformed.

When I was a kid, "you're ignorant!" was a put down uttered by ignorant children. 🙃 But the reality is everyone is ignorant about many things. This condition is easily changed by learning.
I like to take the wine level in a carboy up to that heavy glass line. Probably about a half inch more than you show in your photo. Keeps all the carboys uniform. That’s just me.
 
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Surface area is an issue, of course, but so is the volume. A gallon of volume has a bit less than quart of oxygen that can potentially be absorbed, whereas 3 gallons has a bit less than 3 quarts. Yeah, I'm knit-picking a little.

I've had crazy remedies to reduce headspace volume like balloons or laying a piece of plastic wrap on top of the wine to reduce contact. Never used them, just thought experiments.

BTW, it's been on my list so a couple days ago I started a gallon of ginger wine. Still in primary. I used 6 oz of ginger and half white sugar and half brown sugar. Too early to tell but I think in the future I may increase the ginger and brown sugar. It smells and tastes really good so far.
How did your ginger turn out thus far? I bottled some of mine prior to adding raisins as a safeguard and it’s got enough going for it that I will try again with that simple recipe - either with less ginger or with less pulverized ginger.
 
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I added k-meta and let this wine sit awhile in bulk and then I backsweetened it a bit (after potassium sorbate) with some grape juice and some simple syrup. It’s drinkable now for sure, and doesn’t seem to have suffered any though I would no longer call it a “ginger wine”. Something about it reminds me of plum wine though not as sweet. Thanks for all the information and help along the way!
 

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How did your ginger turn out thus far? I bottled some of mine prior to adding raisins as a safeguard and it’s got enough going for it that I will try again with that simple recipe - either with less ginger or with less pulverized ginger.
I actually have two 1-gallon batches of ginger in bulk. The first I used about 5 oz and there's hardly any ginger aroma or flavor. In both I cut the ginger into coins and steeped in hot water for a while before adding to the must. The second one I bought the ginger from a different store, ginger was from a different country, and has MUCH better aroma and flavor. I'll have to pay attention to the source next time.

As a Plan B, depending on flavor, when it's time to bottle I may make a ginger tea simple syrup.

I'll definitely do another ginger, maybe go 8-10 oz per gallon. I'm actually hoping for a punch in the face ginger taste.
 
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I actually have two 1-gallon batches of ginger in bulk. The first I used about 5 oz and there's hardly any ginger aroma or flavor. In both I cut the ginger into coins and steeped in hot water for a while before adding to the must. The second one I bought the ginger from a different store, ginger was from a different country, and has MUCH better aroma and flavor. I'll have to pay attention to the source next time.

As a Plan B, depending on flavor, when it's time to bottle I may make a ginger tea simple syrup.

I'll definitely do another ginger, maybe go 8-10 oz per gallon. I'm actually hoping for a punch in the face ginger taste.
try pulverizing it in a food processor and you’ll probably fulfill your wish!
 

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