Introduce Yourselves here

[lockwood1956]

I'll probably ask questions which the professionals amongst you find really boring, but I hope that's fine.

That is more than fine Pat

welcome aboard

regards
Bob

(ps post moved to here)

[drinkanddine]

New to wine making - new to the forum

Hi all,
my name is Pat, I have made the resolution to start making wine (on a small scale), I do not want to make it a business, it should rather be a passion to be enjoyed. I thought it's best to register in a forum first to get started and solve soome questions. So that's why I am here in the first place. I'll probably ask questions which the professionals amongst you find really boring, but I hope that's fine.
See you later, Pat

[Cellar_Rat]

I will echo that too. May the froth be with you !!

[NorthernWiner]

I'll echo what John says above: Don't worry about it and let it do its thing.

As long as it isn't smelling like rotten eggs, it's fine. Always remember, fermentation is nothing more than controlled spoilage. And yes, it can look quite unappealing at times.

[Smokey Robinson]

After seven days the wine number one has slowed right down but I'm worried about the foam on the top it's really thick and is looking increasingly horrible. The SG has remained at 1.000 for two days and I'm thinking of racking into another DJ to get rid of this foam. It looks like rotting fruit. Any ideas please guys

[fatbloke]

Well, I reckon that both batches are just nicely balanced and fermenting well.

Don't worry about it and let them do their thing.

It's likely that you'll come across a batch that is very slow soon enough.....

[Smokey Robinson]

Well just checked the SG on the number one wine and its gone from 1.080 to 1.040 after 72 hrs. I've noticed the foam on the top is really thick is this normal ?. It's also dark coloured like really cloudy lemonade but darker and not remotely clear It's blooping away nicely in the air lock and when I poured the liquid into the measuring cylinder to check the SG I was surprised at how fizzy it was. Any comments welcome as I'm new to this and it's the first one I've ever attempted. The Chardonnay I've started is also blooping away nicely and the SG started at 1.080 and has been on the go for four days and the SG is 1.020

[Smokey Robinson]

Hey guys just thought I'd let you know I've started my first batch of wine number one and its started great. It's been in the go for two days now and looks like its got a good fermentation going. I've also got a batch of a kit wine on the go too although this one is not going as well. It's not fermenting half as well as the number 1 wine at all. It has no foam at all but the air lock is bubbling away so I'm not sure if its just a low foamer. It's a Chardonnay

[Delmonteman]

Hi guys I think I may have made rookie mistake and I've e mailed bob before really reading the new winemakers forum. I have now read the READ THIS FIRST post and I do apologise for my keenness. Anyway I am Mark and I'm totally new to the world of home winemaking so any tips and help you experienced guys have would be greatly appreciated. I am looking to buy all my stuff tomorrow having read up on here what I will need and hopefully get going straight away.


Thanks

Mrk

Welcome to the forum Mark. if you follow the tutorials for wine numbers 1 and 2 you won't go far wrong but you can always ask questions as you go. Let us know how you get on.

[lockwood1956]

Hi Mark

Welcome aboard, dont worry about emailing me, all that matters is that you have access now

regards
Bob

[Smokey Robinson]

Hi guys I think I may have made rookie mistake and I've e mailed bob before really reading the new winemakers forum. I have now read the READ THIS FIRST post and I do apologise for my keenness. Anyway I am Mark and I'm totally new to the world of home winemaking so any tips and help you experienced guys have would be greatly appreciated. I am looking to buy all my stuff tomorrow having read up on here what I will need and hopefully get going straight away.

Thanks

Mrk

[Wobblin]

Now that is one good idea! Thanks!

[Cellar_Rat]

Might it be better with a dummy Demi?
You could just fill the second one with water.

[oliver90owner]

Wrapping it around twice may work but the suppliers recommend/advise using it in a figure of 8 around two demis and seem to actually advise against wrapping twice around a single.

I didn't like my brew belt until I used it with a controller. Inefficient and too-wide temperature swings. I am 'warming' to it now that I use it on my 23l ferments under the insulated box, with the air iat the top of the box being monitored for the set point temperature.

[fatbloke]

I've ordered a brew belt from Amazon but won't it be a bit big for one gallon DJ?

if it's too long, just wrap it round twice.......