Thread for questions and discussion on new winemaker series

[i*windows]

I would advise against trying to stop an active fermentation. The usual method is to ferment to dry (i.e. allow it to complete - you'll see the same hydrometer reading for several days), then degas & stabilise (add sulphite and potassium sorbate). Wait a few more days, then sweeten to taste. Take a look at the Wine No.2 tutorial, which explains sweetening in more detail.

The fizziness you can taste is the carbon dioxide given off be fermentation. Some dissolves in the liquid, and the excess comes out of the airlock.

ok I'll leave it alone for another week or so

[RTPFUN]

Acid

As a newbie still experimenting with wine number one and three just have a question on acid. There are two mentioned Citric acid in #1 and tartaric as mentioned in #3 recipe. What effect do they have on the wine? And which is best to use and when?

[lockwood1956]

Citric acid will add (surprise) a slightly citrus note to the wine, and will give a slightly fruity note

Tartaric is my favoured acid for most things. "grapey" and wine like

Malic i find a little harsh

I tend to use acid that compliments the natural acids present, ie if the fruit is mostly citric i would likely use tartaric or malic (but most likely tartaric)

hope that helps
regards
Bob

[RTPFUN]

thanks Bob. I'll get a bulk order in and an acid test kit too.

[Cellar_Rat]

Bob, I do think it's so much nicer in red

[lockwood1956]

lol,

cheers Rich

[malcmackenzie]

Citric acid will add (surprise) a slightly citrus note to the wine, and will give a slightly fruity note

Tartaric is my favoured acid for most things. "grapey" and wine like

Malic i find a little harsh

I tend to use acid that compliments the natural acids present, ie if the fruit is mostly citric i would likely use tartaric or malic (but most likely tartaric)

hope that helps
regards
Bob

Hello Bob

Can I put this acid in after the fermentation has finished? or does it have to be before?

[lockwood1956]

Hi Malc,

you can add the acid afterwards, but it is (I feel) better if it is added at the start........but acid adjustments post fermentation are fine

[malcmackenzie]

Hi Malc,

you can add the acid afterwards, but it is (I feel) better if it is added at the start........but acid adjustments post fermentation are fine

I had a little play with some Tartaric last night and it worked well.

Can someone post a link to recipe 'wine number 3' as I can seem to find it.

[SiSandrine]

Can someone post a link to recipe 'wine number 3' as I can seem to find it.

Here you go:

http://www.winesathome.co.uk/forum/showthread.php?1631-Wine-Number-3-Fruit-wine-pulp-fermented

[malcmackenzie]

Hello All

I am doing an experiment with sparkling wine and need to ensure that all the yeast in the base wine is dead and gone without sulphating. Can you tell me a good way to do this? Clearing with Bentonite perhaps? or pasturising?

[goldseal]

I'm not sure you actually need to do that. Can you let us know the nature of your experiment and we'll advise. Probably

[Duffbeer]

Are you adding additional yeast for secondary ferment? otherwise you will need some yeast present if your going to bottle carbonate.

[lockwood1956]

I am doing an experiment with sparkling wine and need to ensure that all the yeast in the base wine is dead and gone without sulphating.

you need to make sure all the SUGAR in the base wine has gone.....not the yeast.

be very careful if attempting to make sparkling wine without understanding the process fully, otherwise you could be creating glass hand grenades.

Let us have your ideas and we can advise you better.

regards
bob

[malcmackenzie]

you need to make sure all the SUGAR in the base wine has gone.....not the yeast.

be very careful if attempting to make sparkling wine without understanding the process fully, otherwise you could be creating glass hand grenades.

Let us have your ideas and we can advise you better.

regards
bob

Hi Bob

To cut a long story short I want to try fermentation by osmosis. In short the yeast does not go into the wine to ferment. However if there is any yeast left in the base wine that comes back to life then the experiment could mislead me as it will look as if the yeast has managed to get into the wine.

So how can I ensure there are no residual yeast cells in the base wine.

Thanks for your advise on being careful and ensuring that I know what I am doing. I have done a lot of sparkling wine now so feel I know what I am doing.