New profile posts

Wine Making Talk

Help Support Wine Making Talk:

Blueberry wine starting gravity of 1.130 . 48hours slow movement in air lock can I open and add water to my must to lower gravity and repitch yeast very slow I am at 75 degrees and I've added a heating blanket to warm a little to get movement in air lock
Hello everyone! I need serious advice and help, I cut 3 pineapples to small size pieces I added 35grams ofwheat flour, egg white, 20grams of yeast ,1kg of sugar...I used bottled purified water and filled and I then covered it air tight...only after one day it's tasting not so sour but not sweet at all and the smell isn't like that of pineapple...I wonder if I dump it away or it's fine?
Tim3
Tim3
What are you trying to make?
Made wine from Aronia & Autumn berries, pressed & drained bags of these thawed berries what a mess that was! I had enough juice to make a five-gallon batch of wine, started the wine on July 20, 2020 (SG 1.085) today the SG is .998, the wine was racked four times up to today and will be filtered just prior to bottling. This wine has beautiful ruby colour to it & is very velvety on the tongue.
E
Elayne Mott
What a challenge...never even heard of these berries, let alone had a recipe for making wine from them. Thanks all who gave me advice on these berries.
Hello All, I'm new to wine making, been at it 2 years and the first year was a fail. Last year I think needs a bit of help. My wine is nice and red and tastes nice BUT it has a very strong tingling/sparkling feeling to it. We bottled the wine after 6 months. One bottle exploded but the others didnt.. just that sparking sensation... how do I get rid of it please?
D
Dopewine
I have a large Grapevine in my house so I will start all over again this september.
Tim3
Tim3
Sounds to me like your wine with through malolactic fermentation in the bottle and you forgot to add enough sulfite before bottling. Similar to primary fermentation it produces carbon dioxide but it converts malic acid to lactic acid. It’s usually encouraged in red winemaking and commercial strains of bacteria can be added to your wine post primary fermentation.
Tim3
Tim3
To answer your question, the sparkling sensation is that your wine became carbonated in the bottle. To get rid of it you’d let the wine complete malolactic under an airlock, sulfite, and then bottle. Commercial strains of ML bacteria take between 2-4 months.
Dawg, Are you saying that you only use one quart of lemon juice until fermentation is finished and add the last two when fermentation is complete ? I start with one quart and add the second when SG reaches 1.04 and add the last quart after fermentation is complete. If I'm reading you correctly, only using one quart for fermentation would be a lot easier on the yeast because of less acidity.
hounddawg
hounddawg
yes i use only one per 6 gallons water to ferment , after ferment and before first rack , myself i add 5 more quarts, for my taste but 2 qts more is just fine as well,
Dawg
  • Like
Reactions: fsa46
F
fsa46
I'm going to give it a try on one batch and see how I like it . Thanks
I would like
The Complete Book of Winemaking by The American Wine Society
or
The Way to Make Wine by Sheridan Warrick

Thank you!
R
Rockymtn
Thanks very much for the hints.
Hi! Robert and I are new to wine making! Are there any “must do’s” to make sure wine is good?
Tim3
Tim3
Welcome! Typically relying on the wine gods will cause some problems. As you practice you'll find things like acid, sugar, and tannin adjustments work wonders. It really is as complex as you want it to be! I'm happy to help if you have any specific questions. I actually put together a pretty easy to use model to help you understand adjustments.
jgmann67
jgmann67
Must do:

* Be patient.
* Have impeccable hygiene.
* Stay organized.
R
RussMiner
Start by following recipes
Keep detailed notes
Check SG regularly
Sanitize, sanitize and sanitize!
Be patient. Good wines come with time.
Have fun and enjoy
Snaflebit was looking at the deal on Vintner' Harvest - One site has some of their outdated Vintner's Harvest wine base at $10.00 for a 96 oz can. I grabbed 2 cans of that and a couple of their Black Currant that is at $25.00 and probably getting close to being out of date. Figure I could even make a 5 gallon batch with 2 cans and have a great deal on that. $20.00 for 5 gallons of wine !!!
R
Robert Rizzi Jr
Hi everyone I would like to know what is the best wine makeing kit I can buy that includes everything I need to make more than one batch of good wine.if anyone has knows something good please let me know thankyou.
Happy new year Ldypink....If you can get me your mailing address I will soon be pruning my fig trees. (If your are still interested)...
R
Robert Rizzi Jr
Hi im new hear but I seen you write something about fig tree pruning I have a fig tree but I live in jersey and had to wrap it for the winter and I dont know if it will be alive next season when I unwrap it I would like some pruning from your tree so I can plant another if it died please let me know thankyou.
Happy new year, I will be pruning those fig trees soon, let me know where to send you some cuttings if you still want some.
  • Like
Reactions: franc1969
F
franc1969
Thanks! Just planning on more fruit plants, hoping these figs do well up here.
Happy new year RedSun.... I will be pruning trees in the next few weeks. I'll get you those fig cutting but will need your mailing address.
R
RedSun
hi. my address is:

Andrew Chang
119 Southfield Drive
Belle Mead, NJ 08502

Thanks!
have i offended you?
i miss the learning i get from you on muscadines,
i hope and pray is all well with you and yourn
Dawg
Top