Brian dumped the lemon and added an orange and yeast this afternoon and all seems well now, should I just top it up to the neck, dump it in a press and forget about it for a month now? Used Tesco yeast.
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Originally posted by fatbloke View Poststill worth a taste......
Read up on how sherry is made and you'll likely see what I mean.
Some of the chaps from your neck of the woods complain (on other forums) about getting supplies locally. If you check out the sig line in duffbeer's (Karl) posts he runs HBS (maybe a bit of discount? as I seem to recall that being mentioned).
Either way......Welcome to the WaH....
Gerry.
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On another point I found some yeast from the last century and it still seems to have some life in it. Not going to use it but thought someone would find it informative.
Gerry.
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Hi, just registered
Hi, I have just registered on here, I have been making country wines on and off for about 10 years now, off more than on to be honest with you.
I have just made 2 x Blackberry and one Manderine orange from tins about 5 days ago.
This is the first batch for about 4 years.
I am just interested to see what other flavours I can make.
Thanks
Kris
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Hi, I'm new here too.
I've made wine and beer from kits before and over the last couple of years also made wines from blackberries and gooseberries.
The wife insisted that I make 'proper' wine, by which I assume she meant using grapes so last year I planted 25 each of Rondo and Solaris.
In the first season I removed all the flowers as advised but couldn't bring myself to do it again this year as growth was vigorous ans there was plenty of fruit.
So my first question is: when do I pick the grapes? Over the last week the Rondo have been turning purple at an astonishing rate. Some bunches appear to have ripened fully while others still have quite a few green grapes. The solaris obviously are still green but some are quite soft to the touch.
The birds don't yet appear to be interested (I haven't protected them) but the wasps are starting to show an interest in the very ripe ones.
I don't have any clever gadgets to measure sugar content until they are crushed and I can measure the SG.
Do I pick the lot now, pick them in stages or wait until all have ripened and lose a few that have over-ripened?
Thanks,
Geoff
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A good indicator is when the seeds start to go brown.
It may be worth investing in a refractometer (e.g. from eBay) - you can check ripeness using a couple of drops of juice from a single grape.
I don't think there is anything wrong with picking the grapes in stages, destemming and crushing them, and freezing the must. That's what Brian (cellar rat) does, and one of my best reds to date is a Temranillo whose must sat in the freezer for a week.Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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greetings fellow vintners
I am a new wine maker, making mostly flower and fruit based country wines
I do have a small vine although I have no idea of the variety
I found the vine behind the garden shed when I moved it last summer
it was just a stick in the ground, and now 18 months later I got my first harvest
about 700g which I intend to use in plum port style wine
just ordered a refractometer and acid test kit
to take my produce to the next level
thank you for letting me join your forum
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my refractometer just arrived in the post
I will measure the BRIX tonight :-)
my acid test kit will be here Monday so I will keep a 5ml sample for acid
as there is not so much harvest, I really wanted to use them for Color and body in my plum port
will post update with the BRIX and seed pic tonight after work
EDIT:
I have deionised water for calibration of the refractometer
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Biggles is back
For those of you not at winefest 13 this weekend just wanted to let you all know i am here again, currently stood in my kitchen making some No1 wine.
Can someone remind me where i can get a sheet to record all the good info that i am taking at the moment, type of juice, SG, ammount of sugar etc, Am sure there used to be a form you could print and keep all the info, yes i know, i never did it either but wanting to make better wines this time,
Hope to chat soon,
Andy
(Big Les)sigpic
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