Thread for questions and discussion on new winemaker series

[SiSandrine]

No need to soak them first but remove any mouldy or bad fruit. Also don't generally add them after fermentation has completely finished but near the end. For example SG of around 1010 if say you started at 1080. Whilst the fermentation is still active the yeast will be still dominant and this helps prevent bacteria or other yeasts gaining hold.
Once fermentation has finished you will need to ensure your sulphite levels are at the right level. 1 crushed campden tablet per gallon or 5ml of 10% sulphite solution regardless of whether you add fruit late or not.

In your case where the wine has finished fermenting if you do add them add the sulphite at the same time. I think I would probably seprate into 2 batches if doing this. I would also add slightly more sulphite and then rack in a week or so and then in month without further sulphite addition.

[grambling]

Ahh yes I understand now, thanks for clearing that up for me. I always add 10% solution and sorbate when fermentation is complete as per the instructions and have made many gallons of the stuff now

I was reading this thread http://www.winesathome.co.uk/forum/s...ead.php?t=5157 ...and Mr Lockwood wrote this ...."make a wine No1, ferment to dry....add about 50g of raspberries for a week and rack .....you will have a hugely raspberry flavoured wine with that very distinctive aroma"

So for now I will add the rasps and see how it turns out and then next time will add them as you say at around 1.010.

Thanks again
Tracy

[SiSandrine]

Agree with Bob (Mr Lockwood) I don't think you'll have a problem but I would add sulphite at the same time and as Bob says rack off after a week.

You don't need to add sorbate unless you wish to sweeten the wine or prevent it from fermenting to dry. Sorbate arrests yeasts ability to reproduce and if you need it then absolutely add sulphite at the same time.

Best of luck.

[grambling]

Thanks again for your help, I understand about never adding sorbate without sulphite but I do appreciate the info and have got into the habbit of sorbating every time so will take that on board too, much appreciated

[Clank007]

I would leave them at room temperature for the time being (finings dont work in the cold)

I find the Ritchies (a little more expensive) work much better for me (in fact in about 12 hours!)

if it soesnt work then we can test for pectin...but one step at a time


great that they taste good.........
regards
Bob

Hi,
I've left the cloudier pineapple wine number 1 for a week but it's not started clearing yet. Should I leave it a while longer before testing for pectin do you think?

Out of interest, how do I test for pectin? I have some pectolase to use if needs be.

The other apple/mango wine number 1 is bottled and....cough....almost all quaffed! Thanks for posting the tutorial, it's really helped me in my new hobby.
Simon

[lockwood1956]

Pectolase is for treatment of pectin hazes, not testing.....


to test for pectin, take a small (10ml or so) sample of wine, and add methylated spirits to it, shake violently, and if it goes stringy there is pectin present. This would mean treatment with pectolase was necessary.

hope that helps

regards
Bob

[Clank007]

Pectolase is for treatment of pectin hazes, not testing.....


to test for pectin, take a small (10ml or so) sample of wine, and add methylated spirits to it, shake violently, and if it goes stringy there is pectin present. This would mean treatment with pectolase was necessary.

hope that helps

regards
Bob

Hi,
I've had a dig around in my shed but can find only white spirit which I imagine wouldnt do the same job.

I can hop down the DIY shop on Saturday for some methylayted spirit, but can I ask please if it's essential to clear the wine? ie Is making it clear solely for the it's look? I'm more than willing to start quaffing it now if clearing it is more for cosmetic reasons only

Simon

[Clank007]

Oh well, I bottled the wine and it does taste a bit strange so maybe I should have bought some methylated spirit as advised and tested for pectin.

Am a bit gutted really as that was 45 days in the making, but hey, you live and learn eh. Onwards and upwards as they say!
Simon

[lockwood1956]

Hi simon,

Sorry i didn't spot your question earlier....clearing is, as you suspected a cosmetic thing in the main, but it also gives time for suspended solids to drop out of suspension. 45 days is a very short timeframe for a wine. Wine No1 takes "around" this time, but is quite unusual in that regard.

Under 6 months from starting the wine to drinking it, would be regarded as early drinking.

When you say it tastes strange....can you describe the taste?..the presence of pectin wouldn't make it taste strange, just mean it wouldn't clear

You could send a sample in a 250ml PET bottle to me and I can evaluate it for you if you wish, and maybe see what the problem is...

let me know

regards
Bob
regards
Bob

[Ted.B]

I bet this question has been asked / answered a thousand times but I can't find where so I will ask it again. Can I use apple/grape juice which was not found in the chilled juice section at the supermarket? It was from Lidl, had a good look for included ingredients on the packaging but nothing was mentiond apart from being 100% juice and no added artificial flavours or preservatives.

[SiSandrine]

I bet this question has been asked / answered a thousand times but I can't find where so I will ask it again. Can I use apple/grape juice which was not found in the chilled juice section at the supermarket? It was from Lidl, had a good look for included ingredients on the packaging but nothing was mentiond apart from being 100% juice and no added artificial flavours or preservatives.

Yes absolutely - the long life juices are fine. If there is no mention of preservatives/sorbate then it will be fine. I think we nearly all dip into Lidl as a juice supplier. They often have good offers and do a 1.5 litre apple juice which is handy.

[Ted.B]

Yes absolutely - the long life juices are fine. If there is no mention of preservatives/sorbate then it will be fine. I think we nearly all dip into Lidl as a juice supplier. They often have good offers and do a 1.5 litre apple juice which is handy.

Well that's good news then.

[Clank007]

Hi simon,

Sorry i didn't spot your question earlier....clearing is, as you suspected a cosmetic thing in the main, but it also gives time for suspended solids to drop out of suspension. 45 days is a very short timeframe for a wine. Wine No1 takes "around" this time, but is quite unusual in that regard.

Under 6 months from starting the wine to drinking it, would be regarded as early drinking.

When you say it tastes strange....can you describe the taste?..the presence of pectin wouldn't make it taste strange, just mean it wouldn't clear

You could send a sample in a 250ml PET bottle to me and I can evaluate it for you if you wish, and maybe see what the problem is...

let me know

regards
Bob
regards
Bob

Hi Bob,

Hey that's fine, you cant be expected to answer every question otherwise you'd be online all day

The wine tasted very acidy to the taste. I've gotten rid of it now so I cant send you a sample, but thankyou for the offer though.

I'm going to try making your wine number 2 soon so I wont give up.
The apple and mango wine number 1 was superb so 1 out of 2 isnt too bad for a first attempt eh.
Simon

[Clank007]

Wine number 3 question - fruit wine pulp fermented

Hi,
Well I'm using my day off tomorrow to travel to Aldershot to the home brew shop there to get some extra wine making gear.

I plan to have a go now at wine number 3 - the fruit wine,(I have 2 wine number 2's bubbling away nicely after starting them yesterday) but am a tad confused with the amount of ingredients involved.

The ingredients are:
4lbs kiwi fruit,4.5 litres white grape juice, 1 tsp pectolase. 1 tsp bentonite, 1 Vitamin B1 tablet (3mg), 1/8 tsp wine tannin, 1 tsp yeast nutrient, 1pkt good quality yeast

My questions are what size fermenting bucket should I buy to use with this recipe, and how many demijohn's worth of wine is this recipe making?
Using 4.5 litres of white grape juice is almost 1 entire demijohn's worth, so I assume it's making 2?
Simon

[Clank007]

Oh, it looks like I spoke too soon about my wine number 2 bubbling away nicely.
I've just checked them and they look as in the attached photos - should I get rid of 100ml or so do you think as I assume I've filled them up too much?
Simon