Thread for questions and discussion on new winemaker series

[Ted.B]

Another which yeast question for you all. I am going to make a wine #2 and use it as a base for a late fruit addition cherry and blackberry country wine. As previously discussed my local HBS only stocks Vintners Harvest yeasts so I have had a look at the catalogue and see that the VR21 strain looks to be a good choice, any thoughts ?

[goldseal]

I haven't used VR21, but the write-up looks good to me.

Wine No.2 is a very light red (almost a rosé), so CR51 would be worth considering.

[Ted.B]

I just happen to have a CR51 in stock but as business is taking me in the direction of the HBS and the lady behind the counter is rather easy on the eye then I think that I will pick up a packet of VR21 while I am in the area.

[goldseal]

[Clank007]

Degassing question

Hi,
I started degassing my 3rd wine number 2 today but after 1 and a half hours and 25 half minute shakes of the bottle it still looks like a red pint with a huge head

I'm worried i might a: be exposing it to too much air, and b: my arm will soon fall off.

Am I worrying about nothing or is it not a good idea to leave it so frothy before back sweetening tomorrow do you think?
Simon

[goldseal]

Stop!!

Forget about the froth.

Before you shake, leave the bung in but take the airlock out. Put your thumb over the hole. Now shake for 20 - 30s. Release your thumb. If you get a substantial release of gas (from the DJ!), there is still CO2 being released. If you gget none, or just a little bit, it is done.

The froth is staying there because there is little or no CO2 there to disperse it. I have posted elsewhere on the forum about this - I'll track it down.

[jayv]

Juice.jpgHi
I'm planning on putting down a wine #2 in the next few days. I have managed to find a couple of options to go with the red grape juice. Just wondering if anyone has any experience with these (see photo). Also, I have seen raisins mentioned in a couple of recipes/threads. Would they work well with this one? If so, when should I put them in, how many etc? Do I need to add anything that's not in the original recipe?

[lockwood1956]

The original recipe will give you a nice light rose....


If adding anything (and I wouldn't ) i would use sultanas instead of raisins..(lighter in style) and around 250g should be enough. I find raisins impart a sherry flavour, that doesnt sit well in a rose.

regards

Bob

[jayv]

I think I'll stick to the original recipe. Probably wouldn't have the patience (or the stock levels) to wait for it to age properly anyway.

What about the blueberry juice - what percent blueberry is enough? They all seem to be mostly apple juice or grape juice. How about a mix of blueberry juice and cranberry juice?

Thanks!

[jayv]

My first real batch of wine #2 is nearly ready to rack. I noticed in the wine #2 thread that you just go straight into degassing without any mention of racking first. I presume that I am meant to rack it first, let it settle/clear and then degass?

Just to confirm the steps after degassing:
1. leave to clear.
2. Rack and sulphite.
3. Add sorbate
4. Leave for 24 hours (stir a few times)
5. Sweeten.

Looking forward to some red/rose!

[Delmonteman]

[ATTACH]2618[/ATTACH]Hi
I'm planning on putting down a wine #2 in the next few days. I have managed to find a couple of options to go with the red grape juice. Just wondering if anyone has any experience with these (see photo). Also, I have seen raisins mentioned in a couple of recipes/threads. Would they work well with this one? If so, when should I put them in, how many etc? Do I need to add anything that's not in the original recipe?

I have used the one in the middle and the one on the right. To be honest, especially considering the price, I was disappointed. I would use either in a wine number two in lieu of Bob's Blueberry juice, but I wouldn't do a wn#2 with all three of those, there just won't be enough body. So, two grape and any one of the three above will be fine.

[jayv]

Thanks Delmontema! Will go with a wine #2 with one of the cartons blueberry. Might try another wine #2 with each of the other ones and compare the results. It IS expensive, but they are the only blueberry juices that I can find out here. Cranberry is easier to find and much cheaper so probably worth giving that a try as well.

[Delmonteman]

Go for it. The cranberry will make a really nice wine too! Looks like you've got your wine cellar sorted then! Also try a straight 3l of red grape too. Same with 3l apple - that makes a nice wine too. It's all about the sweetening with wn2. It brings the fruit out!

[jayv]

My first real batch of wine #2 is nearly ready to rack. I noticed in the wine #2 thread that you just go straight into degassing without any mention of racking first. I presume that I am meant to rack it first, let it settle/clear and then degass?

Just to confirm the steps after degassing:
1. leave to clear.
2. Rack and sulphite.
3. Add sorbate
4. Leave for 24 hours (stir a few times)
5. Sweeten.

Looking forward to some red/rose!

Anyone?

[lockwood1956]

1. leave to clear.
2. Rack.
3. Add sulphite and sorbate (in that order) and mix thoroughly.
4. Leave for 24 hours.
5. Sweeten.
6. Stand for a time to make sure fermentation doesn't re-start
7. rack, filter and bottle