Thread for questions and discussion on new winemaker series

[lockwood1956]

you may not be in as much trouble as you think....


what is the SG?

[N.K.]

Its sitting at sg 1.125

[Ian McDonald]

Have I goofed ?

Made the wine, then looked at recipes.....ooohhh....ooohhhh.

2 ltrs Welsh's Grape juice (tesco)
1 ltr Blackcurrant Nektar 25%juice (Liddle)
1 kilo sugar
1 teaspoon each pectolase, nutrient,Youngs Super Yeast.
S.G.reading 1140

All made up to 1 gallon.

Will it work ?

Ian.

[lockwood1956]

SG is too high, which may result in stuck wine

1.080 is a better start SG (add water to reduce to this) you dont want too much alc in this type of wine



i moved your question to here "questions and discussions on new winemakers series"

keeps the new winemakers area clutter free so it is easy for necomers to navigate
regards
bob

[Ian McDonald]

OK It's now down to 1080.
Now have 1 1/2 gals to ferment !
Every cloud has a silver lining !

Ian.

[lockwood1956]

[Sam Touley]

Hi and thank you

Although not new to winemaking - was heavily into it in the 80s - have just restarted it as I am now retired. Been lurking for quite a while without posting. As some one said on a recent thread wine making has changed a lot since the 80s - and how.
Thanks to all experts and mods for all the info that I have spent the past the few weeks reading and getting me back into the hobby.
Anyone know of any wine circles in the Crook (County Durham) area?

[Delmonteman]

Hi Sam and welcome! I don't know about wine circles but was wondering what wines you have done? WN1 and WN2 are great!

[RTPFUN]

HI used to live up there and there was a club called Fatfield and Vigo (near Birtley Services on the A1M ) but I've googled it and it's now called North Durham so give these people a try http://www.wand.me.uk/
But it looks more wine tasting than brewing. All the best

[Sam Touley]

done a couple of kits ( just to get a stock going) a cheap wilko kit and Beaverdale Merlow, a piesporter kit and still on the go a 10l wine made from my gooseberries from the allotment. Just experimenting to get my hand back in. Forgot how much I used to enjoy doing it... and of course drinking it too.

[NV68]

My first batch of wine No. 1 has now fermented out. I'll be racking today. My question is, can the wine be left in fairly cool temperatures to start to clear? I only have space for a couple of DJs in the house and I'd like to get this outside to the garage. This time of year it's probably 15-18 degrees day and night.

[goldseal]

That will be fine.

[NV68]

Thanks Goldseal. Looks like I may be able to start a second wine no.1 off without arousing suspicion

[jayess]

Hi everyone,

Completely new to wine making and have a #1 and a #2 on the go (thank you Bob!). I've just found out that I'm going away with with work on 17th and will be back on the 24th.

The #2 was only started on the 10th so I guess should be fine but I'm not sure what to do about the #1, which I started on the 4th. It's been on for 9 days and the SG is 1002. I guess I'd be racking it and adding the sulphite solution early next week. I could do so on Sunday (16th) or I could leave it until I'm back on the 24th. Alternatively, I could rack it but not add any sulphite solution on the 16th (to remove the sediment), and then re-rack it and add the sulphite solution on the 24th.

Any advice here would be very gratefully received!

Had a taste of it will taking the SG. It tastes like wine now with a fizzy/tangyness like you get with wheat beer, which I guess is a good sign for a still-fermenting wine. Hope it's OK, it's all very exciting in any case.

J

[lockwood1956]

I would probably suggest rack and sulphite before you go away.....all should be good

regards
Bob