Pages: 1
New to the subject - all correspondance welcome
Hi all,
I recently was sitting at home and in my boredom decided i would attempt to make a batch of wine as a project of sorts. I wanted to start simple, so i used 3 cans of concentrated grape juice, 6 cans(using the juice cans) of water, 1/2 cup of sugar, all mixed together vigorously in a plastic 1 gallon jug(sterile), and then i added 1 packet of fleichmans(not sure on spelling) rapid-rise yeast, made an attempt to stir the mixture in the jug(although the yeast seemed to clump together) and i then put 5 pin-holes in a balloon and used covered the opening with said balloon.
I have never done anything like this before and i'm not sure what to watch for with the yeast. Although the mixture began cool(due to the fact i had just thawed the juice concentrate) i carefully put the jug in a tub of moderately warm water to raise the temperature. Although the balloon is erect, it has not made any attempts at inflation so my base assumption was that there should not be as explosive a reaction from the yeast as one would have imagined... but i could be wrong. I currently have the jug resting in a warm/dark place so it can ferment.
If anyone has any suggestions for me, or opinions, or corrections for what i am doing, please let me know. Any/all tips are welcome 
Thanks,
Akiji(a.k.a. aaron)
The fermentation is well underway! I can now see the bubbling more clearly, and i noted a hole nearer the base of the balloon which was causing it to act in a strange manner, so i promptly replaced the balloon with a fresh one. I have a few questions, and would still appreciate any tips/suggestions/comments on my situation.
After I let this ferment for 2 weeks to a month, how will i know its time to "rack", and when racking, how far above the bottom do you position the hose, so as not to transfer sediment?
Also, I was reading something about corks and noted a comment referring to a "corker", and being new to most things wine-related, I am curious as to whether this device is required for the bottling process, or whether it is merely a convenient thing to have?
Another concern of mine, is reading about production of "methanol" or "wood alcohol" from the fermentation of grains or "fruits high in pectin" - So I'm wondering if i should be concerned about the presence of Methanol in my wine, and if so, what i should do to test/remove it if possible.
One more thing, how do i determine how strong the alcohol content will be in my wine, and how can i moderate that most effectively?
Thanks all,
Akiji(a.k.a. aaron)
The bubbling in my wine has slowed to nearly 10% of what it was previously, but is still going! I still have lots of questions on various aspects of homebrewing/distillation, so if anyone is willing to do some Q&A with me, or take me under their wing, please message me or post here.
Much appreciated,
Akiji(a.k.a. aaron)
akiji wrote:
The bubbling in my wine has slowed to nearly 10% of what it was previously, but is still going! I still have lots of questions on various aspects of homebrewing/distillation, so if anyone is willing to do some Q&A with me, or take me under their wing, please message me or post here.
Much appreciated,
Akiji(a.k.a. aaron)
I've been making wine for about 40 years. Ifyou want any advice let me know.
(and they tag me as an apprentice!)
I made an elderberry wine last year using an old redwing crock. Ip ut elderberried in cheesecloth, poured hot water on them, added sugar, and campden tablets. 24 hrs later I added bread yeast. Left covered with cloth for 3 days, then stirred every day for 3 weeks. I then syphoned off (racked) into q glass carboy, put airlock on and when action in airlock was close to nothing (a few weeks) I bottled into used , sanitized, liquor bottles with special scre on caps that allow breathing. They can be bought at homebrew supply stores. I put the caps on loose, not tight, for 3 more weeks, and stored upright in box at room temperature. When I wanted to dring a bottle, I put it in refrigerator.
For a few months it was really sweet and yeasty.it got better with age but I didn't rerack to new fermentors like a lot of recipes say to do. At about a year old it was very very good although on the sweet side due to using 15 pounds of sugar for a 5 gallon batch of wine.
Other fruits can be used with same recipe. If anyone wants recipe I can post it.
It's simple, won't win any awards, but it warms you up good with a kick.
DC
Pages: 1