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  • Grape Juice

    Here's my "big red"

    Fermenting away after 24 hours of adding the starter.
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    Virtual Wine Circle & Competition Co-Founder
    Twitter: VirtualWineO
    Facebook: Virtual Wine Circle

  • #2
    whoo hoo
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

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    • #3
      Details! Details!

      REBEL MODERATOR




      ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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      • #4
        Originally posted by Hippie View Post
        Details! Details!

        I agree, details!

        What variety of juice did you get?

        Rich

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        • #5
          Well, it's a Beaujolaisvariety. A new hybrid not well-used in Europe.

          I believe it'll be good. The acid is a bit high, but I have PMed with some experts to help me out. I am very excited, and I am very scared. It's one of my first serious attempts at a grape variety.

          Let me think...

          Brix seems to be about 20, and the acid is about 1.05... pH is hovering around 3.30. I feel so new at this, even the word Brix is like a foreign word in my mouth.... I know it should be called "Bricks" but I call it "Bree".... I'm more of an SG kind of person, and that's at 1.085.

          I'm thinking about doing MLF, but have never done it before, so I welcome all your expertise. I feel like such a greenhorn...

          And I've been making wine for .... ages.... it seems.

          I wish I'd have someone here to guide me... Step for step, telling me that I'm not messing it totally up.

          The flavour? Hahaha, grape juice! Excellent! Of course I tasted it. I'm a 'put everything in your mouth' kind of person. It was sour, but so wonderful. I can almost taste the end-result. Just want to get it right. Used Kitzinger Beaujolais yeast...

          I think I'm okay. Or what do you experts think?
          Virtual Wine Circle & Competition Co-Founder
          Twitter: VirtualWineO
          Facebook: Virtual Wine Circle

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          • #6
            I love Beaujolais. It is usually an early drinking wine blend with more RS than most reds. Same as Bergamais.

            REBEL MODERATOR




            ...lay down the boogie and play that funky music 'til ya die...'til ya die !"

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            • #7
              SG 1.030 today. Am racking to demijohn...
              Virtual Wine Circle & Competition Co-Founder
              Twitter: VirtualWineO
              Facebook: Virtual Wine Circle

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              • #8
                Well, I went to my homebrew shop today and got the ML bacteria. I will add it probably on Monday, as I am going to be out of town for the weekend. The SG is at 1.030 now - would that be too late? Or should I add it somewhat earlier? I am leaving tomorrow evening, so I'm a bit worried about this.
                Virtual Wine Circle & Competition Co-Founder
                Twitter: VirtualWineO
                Facebook: Virtual Wine Circle

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                • #9
                  It depends on the strain of MLF you are adding, the one I use reqyuires 1.020 or less for optimum performance, I think I woulfd just addit it as you walk out of the door to go away for the weekend.

                  it will begin while you are away

                  regards
                  bob
                  N.G.W.B.J.
                  Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                  Wine, mead and beer maker

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                  • #10
                    Great, there are different kinds?? Oh dear... I have no idea what I'm doing...

                    But I will figure out what kind I have (liquid?) and let you know..

                    Oh dear....

                    Edit: WLP675? does that make sense to anyone?
                    Last edited by medpretzel; 03-10-2007, 06:47 PM. Reason: Argh!
                    Virtual Wine Circle & Competition Co-Founder
                    Twitter: VirtualWineO
                    Facebook: Virtual Wine Circle

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                    • #11
                      Took the culture out of the refridgerator this morning. Soon I will be able to add it. Their website recommends to add it at a Brix of 5, which it is today. So, I will add it to the wine today.
                      Virtual Wine Circle & Competition Co-Founder
                      Twitter: VirtualWineO
                      Facebook: Virtual Wine Circle

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                      • #12
                        Yay!
                        N.G.W.B.J.
                        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                        Wine, mead and beer maker

                        Comment


                        • #13
                          It bubbled over...

                          I took some out, hope to add it soon.



                          Thank goodness I was here, though.
                          Virtual Wine Circle & Competition Co-Founder
                          Twitter: VirtualWineO
                          Facebook: Virtual Wine Circle

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                          • #14
                            Originally posted by lockwood1956 View Post
                            I think I woulfd just addit it as you walk out of the door to go away for the weekend.

                            it will begin while you are away

                            regards
                            bob
                            Originally posted by Danina View Post
                            It bubbled over...

                            I took some out, hope to add it soon.



                            Thank goodness I was here, though.

                            lol you cant trust these amateur's advice

                            (now waiting for my ban to start, been nice talking to you guys )
                            I wish I was a glow worm
                            Cos a glow worm's never glum
                            It's hard to be unhappy
                            When the sun shines out your bum

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                            • #15
                              That's really funny!!!
                              Virtual Wine Circle & Competition Co-Founder
                              Twitter: VirtualWineO
                              Facebook: Virtual Wine Circle

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