I have made two batches. i started them a week apart. the first batch which i bottled last week seamed OK. I used about the same amount of sugar in both batches. i did add more yeast in the middle of the second batch, and used a blender on the grapes instead of crushing them by hand. the alcohol content overpowers the wine taste. made with grapes from my back yard.mix it with a lil bit of a store bought wine. or, hold your nose, drink it, and remember the first one is always a doozie. How strong is it ZP? Tell us a bit more. You were afterall brewing alcohol. Sounds like you may have made it a lil stronger than you intended.
When the term beginner is used it is an exatration in my case. The last 24 hours have seen my knowledge of wine making multiply by the power of 100. I feel am wasting your time with these question now I know a bit more. My wine making tools are a couple of 5 gallon buckets. Specific gravity, have no idea. I ordered a dozen wine bottles online and some #9 corks and now I see the problem i will have trying to get the corks in the bottles. thanks for help. If i try this again and i think i will more advice will be requested. thanks againAdding more yeast won't get you higher alcohol. Did you measure the specific gravity? Its possible one batch of grapes had more sugar content and if you added the same amount of sugar then it may have had such a high SG that you turned it to rocket fuel.
I agree with others. More info needed.
I started making this wine after my brother-in-law brought be a few bottles of wine he had made. He make his first batch of wine at the age of 10. He has generaly made it from what ever he found in the wild. His wind making kit was a 5 gallon bucket. The wine would not win any contest but it was fairly smooth. What I have made is Rocket Fuel. I put more info on another post earlier. thanks for the assistanceUsing the blender probably explains your taste problems. Grape seeds add bitterness. Grind them into the must and you add a lot of acidity. The only suggestion I can think of at this late time is to try a malolatic fermentation. If you haven't already added a lot of sulfites, it should take most of the acidity out. Don't expect anything to happen overnight. Malolatic fermentation can go on for months after you add the bugs.
If you see the reply to some of the others that offered help I spelled out what i think explains the problem. I am an idot. I am like obama playing pres. I have no idea what I am doing but an learning more every day. thanks for the reply I will try againAdding more yeast won't get you higher alcohol. Did you measure the specific gravity? Its possible one batch of grapes had more sugar content and if you added the same amount of sugar then it may have had such a high SG that you turned it to rocket fuel.
I agree with others. More info needed.
Want the quickest fix? Mix it with fresh citrus juice and cut fruits and make sangria. Get jiggy with it and add lemon-lime soda or giner ale, serve on ice. Store the rest in the fridge in milk jugs. Invite friends/family over for a sangria party. Yea! Can I come?Wine almost to strong to drink. What can I do to tone it down a bit?
My wine making stuff in limited to 2 five gallon buckets. I am learning more and more all the time. I guess you could say I have racked it once. The second batch is rocket fuel. I will try again soon when i get time and a plan for the next try. Where can I get one of these things called a Carboy?Zack,
Just remember that anything with sugar in it wants to become wine on its own whether our not you do anything to it. I've experimented with everything from Kiwi fruit to watermellon. Some would gag a maggott at bottling time. Here are the main things I learned from my mistakes:
1. Don't get into a hurry to bottle. Leave it in a carboy for at least six months. A year is even better.
2. Rack at least once each month, leaving the junk behind. Put a campden tablet each time if you have a 6 gallon carboy.
3. Keep as little air in the top of your carboy as possible. You are going to leave some behind with each racking. When topping off, try to use a similar wine or similar juice. Avoid using water.
4. No matter how bad it taste at bottling time, if it is clear go ahead and bottle it. Wait at least a year to open one. You'll be surprised how better it gets with age.
I ferment mine in Home Depot buckets. Keep an eye open on Craigslist for used carboys. Wives are usually selling them off after their husbands drank themselves to death. A new six gallon glass carboy is really expensive on-line or at the local home brew shops. The Ozarka water bottles do well, but many experts advise staying away from plastic. I haven't noticed any difference in the taste, though. Don't forget the air lock. They are fairly cheap on line. Make sure you get the right stopper to fit whatever you use for a carboy.My wine making stuff in limited to 2 five gallon buckets. I am learning more and more all the time. I guess you could say I have racked it once. The second batch is rocket fuel. I will try again soon when i get time and a plan for the next try. Where can I get one of these things called a Carboy?