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A wine thief is a handy tool that can help you avoid this in the future Wine Beer Testing Kit/Fermtech Beer Hydrometer and Test Jar/Thief All in One. Test Kit Deluxe by Ubrewusa. https://www.amazon.com/dp/B07QNDP2L9/ref=cm_sw_r_cp_api_i_lQSuFbGX99THX
Snowy River Purple Cocktail Glitter - Kosher Certified P... https://www.amazon.com/dp/B07DWSQD9X/ref=cm_sw_r_sms_api_glc_fabc_WnL.Fb9BDWDHH?_encoding=UTF8&psc=1
Remember though glitter is the herpes of arts and crafts, it gets everywhere...
It is really easy to grab wine yeast like this off amazon. And most grocery stores will have bread yeast if you NEED to make wine today.
Sorry if I’m not understanding your issue.
No problem. Here are my notes regarding the recipe I linked to:
Get a microplane zester off of Amazon if you don't already have one. It will take awhile to zest but just go slow and be patient. I normally have an old episode of the Simpsons or an audiobook/podcast or something on in the background so I don't get bored.
Do not filter the alcohol. It's unnecessary if you start with good alcohol (see below).
If you're in the US, then I recommend 75% ABV Everclear. If you're in Europe then I recommend Wratislavia Spirytus or Polmos Spirytus 95% ABV alcohol mixed with Sobieski or Wyborowa 40% ABV vodka. You want the end result to be 75% ABV, so:
- 500 ml: 325 ml 95% ABV + 175 ml 40% ABV
- 750 ml: 475 ml 95% ABV + 275 ml 40% ABV
- 1000 ml: 650 ml 95% ABV + 350 ml 40% ABV
- 1500 ml: 950 ml 95% ABV + 550 ml 40% ABV
- 500 ml: 325 ml 95% ABV + 175 ml 40% ABV
Get the finest mesh (25-100 micron) you can possibly get for your final filtration step. I do not recommend coffee filters as they are easily gummed up. Something like this, although a bit larger. A thing worth doing is worth doing right and home made booze looks a lot nicer if there aren't bits floating in it.
Thanks, u/Tankautumn. At first I thought you were referring to the speed that this batch is likely to finish. Took me a minute!
u/Carlo61: Found it: https://www.amazon.com/FastFerment-Conical-Fermenter-HomeBrew-Primary/dp/B00OEDYUZ0
This book is a great starting point for you. It literally depicts nearly every topic from vines to wine.
There are places that turn old oak barrels into furniture like 'The Wine Barrel Furniture Co.'
They have a few used French oak red wine barrels up for sell at the moment.
This little handbook has a bunch of small batch fruit recipes, including blueberry and variations.
It also discusses how to adjust your wine for a dryer or sweeter version.
Chances are they will sell it at your local wine shop...it should be pretty cheap, like a couple of bucks or so.
This is mine from foraged blackberries but any will do. The recipe relies on getting a hydrometer reading. If youhav not got one go with 1kg of blackberries. https://wordpress.com/view/novocastrianvintnersgazette.wordpress.com
S.G. is the specific gravity or in other word, how much fermentable sugar is left.
It take a special (but cheap) tool called a hydrometer. - https://www.amazon.com/Hydrometer-Brewing-Density-Guaranteed-Accurate/dp/B00GGJ4X9S
​
HOWEVER. If your airlock isn't burping I can't imagine there is fermentation occurring.
When I do strawberry from scratch, there is a pectin foam on top until I rack about 50 times and use clarifier. 😒
I used a medium grain Nishiki rice with Red Star premier rouge
So I know using a sweet/sticky rice rice would probably make a huge difference, but I am still so surprised at the complete lack of flavor produced here. I was even afraid for a moment that I might of gotten covid lol
You could go really old school and make your own amphorae, seal them with pitch and you'll have the origin of Retsina.
Nowadays it's just made by pitching chunks of Aleppo pine resin into your must with your yeast.
https://thegreekgrape.com/2018/01/12/sticky-stuff-from-trees/
Amazon Link, though you will likely be better served securing from your own sources, as it's a European product.
So you can go off CO2 or you could get a hygrometer from there you could find out how much sugar is left. Once it goes zero avoid any more exposure to air so it doesn’t oxidize, this avoids spoilage bacteria. If you have let’s say 3 Brix left and it’s still fermenting, you could cork it. If the yeast finish it, it’ll be under pressure and have a carbonated effect. To many brix you could start popping corks unless you’re able to tie down the cork. This’ll make sparkling wine af, similar to champagne.
I have a wine whip I mount on my drill. When I'm ready to bottle, I rack it into a new container with a little sulfite, then give the whip a couple minutes of back and forth to beat the excess gas out, till it seems less foamy. Then I bottle straight away.
Note that you should only do this in conjunction with sulfite. Whipping lowers the pressure of the fluid (by increasing its velocity) to push that gas out, but it does have the side effect of creating more surface area in contact with air. For a short amount of time this isn't an issue (especially as you're essentially causing an eruption of CO2), but sulfite can help eat up any incidental oxygen just in case.
I do not have a cool vacuum pump, but I'd be eager to try that and see what it does.
First steps in Winemaking by CJK Berry. Costs about £5 on Amazon. It was my first book and the first thing o made was the blackberry wine!
Here is a cheaper one $70 ... however you can find even cheaper on amazon or ebay if you look around. These are the same as the $200 ones inside but do not have a cosmetic stainless steel outer case
I love the classic by Jagendorf printed in 1963. Well before wine yeast was commonly available. You do have to update his methods (ie, don't use bread yeast). You can still buy used copies, such as [here](https://smile.amazon.com/Folk-wines-cordials-brandies-reminiscences/dp/B0006AYY2O/ref=sr_1_1?crid=WARSXFJ8OUGX&keywords=folk+wines+cordials+and+brandy&qid=1670518832&sprefix=folk+wines%2Caps%2C105&sr=8-1)
I only have 3 gallons going, so I will use this: https://smile.amazon.com/gp/product/B078WMCMCD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
I've never done it before with cranberries, so we will see how it goes.
I haven't tested TA yet, only PH. I know they are not the same. I am partially color blind (deficient) and the TA test is really difficult for me at times. I usually get someone to help me with that test.
https://www.amazon.es/gp/product/B0722QYJSZ/ref=ox_sc_act_title_2?smid=A41RTY8KP2X3H&psc=1
What you think about this one?
I hate those style. I only buy these styles: https://www.amazon.com/Home-Drilled-Rubber-Stopper-Carboy/dp/B000E62PXA/ref=pd_lpo_2?pd_rd_i=B000E62PXA&psc=1
I've lost 2 stoppers into the carboy and then never again. I only use the ones in the link now (or ones like it).
You'll want something to rack your wine. I'd suggest this one I tried a cane and it sucked ass, just stirred up my lees and only worked a quarter of the time, maybe I got a bad one, but I have been very happy with my squeezy pump.
I use chestnut tree tannin when I make concord grape wine. I just follow the standard measurements listed on the packaging. Here's a link to what I use.
How small? There's some stainless ones on amazon like this 1.25 gal one for $120. A friend of mine has one and likes it, I've had my eye on it to get the most out of my batches but haven't pulled the trigger yet.
Hydrometers are cheap and easy to use, here's one for 11 bucks:
Fill it up with a sample of your 'must' (juice) and spin it - it'll tell you how much sugar you have relative to the fluid.
I use this. I like that there are no lines like if you bought a regular graduated cylinder. And it's got the rubber collar to prevent it from breaking if it tips over.
I got a few of these for primary.
Been using them now over a year. They work great. No leaks.
Glass for 2nd/aging/clarifying.
I've bought these a few times in the past (though I feel like they used to be cheaper)
https://www.amazon.com/gp/product/B009KLXQ3S/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
The Avery website has a designer where you can do text and images and stuff. Pretty easy to figure out. Then just load them up and print them.
Did you use a cane to siphon? I have found them to not work very well. At least, the ones I have had stir up the sediment on the down pump which defeats the purpose of racking. After switching to this:
I have had a much better time racking.
We use these printable labels and just make/print our own designs at home. They stick really well but will peel off on one go when you're done with the bottle. Sometimes there's a bit of glue left but GooGone takes care of that.
If you're not much of a digital artist, there are several websites that allow you to design your own wine label, though they usually want you to buy prints through them. But once you've designed the label you can usually 'preview' it on the site and just take a screenshot and print yourself.
> Also consider a second nutrient add after a day or two
What kind of nutrient do you recommend? I used 1tsp of [this](https://www.amazon.com/North-Mountain-Supply-Grade-Nutrient/dp/B08563JT1D/ref=pd\_lpo\_1?pd\_rd\_i=B08563JT1D&psc=1)
You can definitely use fresh fruit for this! Just keep in mind you'll have more sediment, which will drop out over time, so you'll want to give it as much time as possible before you bottle it. You could still do this in a month if you don't mind a bit of sediment.
If you're starting with no equipment, a kit like this https://www.amazon.com/dp/B0130RICU4 is a good stating point. You will also want a fine mesh nylon bag (i.e. "nut milk bag") to put the fruit in during fermentation, which makes it a lot easier to remove most of the fruit pulp and sediment when fermentation is done.
A lot of it's from having been a fan of history for far longer than I've been a fan of wine. It's more an amalgam of information that I've acquired over the years rather than something from any one book. Some of it also comes from my own experience making alcohol from ingredients other than grapes such as maple syrup, honey, and various fruits, which are almost never produced specifically with fermentation in mind.
Historians like specificity, which can sometimes make it hard to find books that cover as something as long and ancient as the history of wine itself. Nappa Valley alone could have a thick book read about it. That said, while I haven't personally read it I've heard good things about this book when it comes to the very earliest days of wine making, which I think is what gets at the heart of why we even make wine and how we made grapes be even more suited for fermentation.
After a quick look, I don’t see anything NY specific, but here’s a cold-climate book. That would probably work out. Northern Winework : Growing Grapes and Making Wine in Cold Climates (2nd Edition). https://www.amazon.com/dp/0970978421/ref=cm_sw_r_cp_api_i_ZWMHQN8A9EG52VD7BB7J
Hmm, maybe use the same amount of yeast as you did first time around with some yeast nutrients maybe. You want to make your wine liveable for the yeast, and that nutrients would help.
Yeast nutrients can brought online, here’s one, although I personally haven’t used Fermax have a look around and see what suits your set up/budget.
Also I’ve only made wine in a (albeit small) commercial set up. The things I’ve mentioned are basics, and I’m no expert on at home situations.
The Joy of Home Wine Making on Amazon is a good starter book to get an idea of the variety of things you can do.
If you want to dive right in, kits are a great way to start, they make 28-30 bottles per kit usually and come with fairly decent instructions. Winemakertalkforum is a great resource for progress checks and learning from some experienced people of all ranges. For kits I found that local brew-hobby stores sell the wineXpert brand which has multiple levels of difficulty kits which you'll see based on price. Beginner kits can run from $40-$70 and go up from there.
When I started I used a FastFerment equipment kit to keep things as simple as I could. I found it a great way to get into things without overwhelming myself early on.
How big of a set up, and commercially or just for the hell of it? What varietals are you thinking of planting?
Ive done casual work harvesting grape at small vineyards (about a hectare or two), where the owners sold the grape and made a pretty alright profit - they could've taken a few hundred or litres and makes great wine out of it. If you want to go commercial and sell what you've got, well thats gonna be a lot of work that perhaps your universities/colleges could help you with (if you're American UC DAVIS does fantastic work with wine imo)
Obviously this sub is for Winemaking, so viticulture may help you with what you need with the planting aspect - They could help you out with how to get started somewhat and whether you're going in the right direction. Id suggest looking at your soil and what type you've got going on (clay, silt, or sandy) before you plant anything and think about irrigation for young vines. I personally would start out with a white varietal, everyone and every location is different so take weather conditions (frost/Heavy rain) from 10 to 50 years in consideration.
Im from NZ and R.S Jackson - Wine Science is reference quite a bit here academically - its pretty helpful if everything is pretty new to you but can be really dense. If you hear something you're not sure what its about, theres a big possibility that Jackson has talked about it.
Hope this is helpful.
I use these drilled caps.
Don't go looking g at the colorful ones, they're too soft and break after about a month. Stick with the semi clear ones.
You’ll need a ph meter like this one. Hanna Instruments HI98103 Checker pH Tester with Ph Electrode and Batteries, 0.00 to 14.00 pH, +/-0.2 pH Accuracy, 0.1 pH Resolution https://www.amazon.com/dp/B0085WOIMQ/ref=cm_sw_r_cp_api_i_1C5B9WJ4X81X24209CVQ
Awesome I'll look into it in a bit when you're more ready. I started with a kit like this. This seems like a typical path for hobbyists.
If you don't want a work out I've seen good things with this Carboy Cleaner https://www.amazon.com/dp/B0064OIB3Y/ref=cm_sw_r_apan_i_JP19WY7JMHAVQ9Z2V1AM
I have not yet tried it yet but I'm looking forward to it after my next brew all you need is a drill.
Just as a heads up, I'd highly recommend getting a device to measure specific gravity (hydrometer/refractometer) so you can make sure that your fermentation is actually complete, especially if you're putting in glass bottles so you don't end up making bottle bombs. It also gives you an idea of abv when complete. Otherwise as someone else pointed out I'd get a seal on that lid around your blowoff tube.
I also recommend these jars for anyone looking to get into wine/cider/mead/kombucha etc because they are so stupid cheap and come with airlocks. It's helpful for working out recipes on a small scale before going to larger batches.
This is what we use for bucket ferments (around 5gal or so), might be able to find one cheaper but i wouldn't go too cheap else you might end up with some lead in there.
https://www.amazon.com/Liter-3-75-Gallon-Fruit-Press/dp/B077XNBVRT/
I've been using this one https://www.amazon.com/Apera-Instruments-AI209-Waterproof-Accuracy/dp/B01ENFOHN8/ but I'm thinking of upgrading to the next one in the series, the AI311. I also didn't know all about the care of the pH meters when I got mine so I've mistreated it a bit (stored electrode in tap water or even dry), so at a bare minimum it would need to be recalibrated.
I have found that this one is my favorite, and most thorough of the 3 that I have bought. Lots of information on the underlying methods, and seemingly solid recipes, or at least better ones than the other's I have gotten. Good luck!
https://www.amazon.com/gp/product/159193947X/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
I found 10 bare root pineberry plants that I'm growing and next year, I should have a sufficient crop to try making a batch.
White Carolina Pineberry Plants - 10 Roots -Bareroot-Pineapple/Strawberry Flavor https://www.amazon.com/dp/B07PFL142B/ref=cm_sw_r_apan_glt_i_H31990ECFYWXKCPBBDYG
What if your final racking is into something like this?
(Bag in Box - Wine Storage Bag)[https://www.amazon.ca/5Pcs-Liter-Wine-Homebrew-Dispenser/dp/B01EOQ35D4/ref=mp_s_a_1_9?crid=20LS7R90QG1QI&keywords=wine+bag+with+tap&qid=1644322687&sprefix=wine+bag+with+tap%2Caps%2C83]
I've used them before for a rhubarb wine I made, and they worked great. Didn't leech any taste or anything, and since the bag deflates with the wine there's no air introduced as wine is taking out.
I've seen homebrew suppliers claim the wine is good up to a year before use. And that ad mentions 10L (and even 20L!) bags, so you could fill 2 from each 5gal barrel and your parents would easily drink it within the 6 weeks recommended once you start drawing wine.
Might save you mom the walk out to the garage and she can just bring a bag inside!
On preservatives, I would still recommend using a dose of metabisulfite or campden tabs before you decant into the bags. Helps avoid bacterial spoilage and reduces oxidation.
It’s not professional looking but I use paint pens made for glass that wash off easily.
Vino Marker Metallic Wine Glass Pens (7 pack) - https://www.amazon.com/dp/B01DL57W1K/ref=cm_sw_r_cp_apip_HHMG4wZTwEyQX
So, I used this pH meter: https://www.amazon.com/gp/product/B00ST3VTQ4/
Havest pH was at 2.8. I added this acid blend: https://www.amazon.com/North-Mountain-Supply-Grade-Blend/dp/B08563RFPT/ till the pH was sitting at 3.3
or, at least I BELIEVE that's what I was doing. I now realize I must've screwed up somehow, been working with a faulty measuring system, or not allowed the acid blend to fully mix.
I haven't measured the pH. I did taste it. It tasted tartaric.
I have never measured teh TA.
The problem is the tinny/acidy taste, yeah.
And, I've got ~5gallons.
I used this: https://www.amazon.com/gp/product/B00ST3VTQ4/
I will admit that a titration test is the most accurate, as I use that when measuring Ph in my pool. I should have thought of that when I picked it up.
£100 sounds like a bit much.
This:
And these:
this is the one definitely upping my game
Make a blackberry CabSav. There is a kit I made back in 2007 It was a Blackberry CabSav for a good price. I bottle aged it for a year and a month. I made it in Nov and gave it out following dec 2008 as presents. People loved it.
It is now January so You could age your wine from end of Feb to Thanksgiving or Christmas.
https://www.amazon.com/Blackberry-Pinot-Noir-Wine-Kit/dp/B07D1DW7LG
above is blackberry pinot noir on amazon. for 69.99 makes 6 gallons.
I am 90% sure this is the one we got her.
Oster Cordless Electric Wine Bottle Opener with Foil Cutter, FFP - FPSTBW8207-S-AMZ, Silver, One https://www.amazon.com/dp/B003YFI0O6/ref=cm_sw_r_apan_glt_fabc_P09KJ2D9DF2NNQYWZ58Q
But there are a ton out there. You already got her one and it isn't getting the job done for her?
Try this link or
https://photos.google.com/photo/AF1QipP299Nfg7Pi99yAv4ZuMjH-yz-RdoyWxB5MslsH
Google have been messing around with photos lately, the original link works for me, not sure why it isn't working for others.
I found a few recipes for wine bread, jam and butter and another bread recipe to make use of the leftover lees.
That's always the worst feeling. Hope you didn't get hurt!
One of my best purchases was adding mats to my main sink. Floor mats by the cleaning area will help you accidentally crack carboys when you put them down too.
Worth its weight in gold: https://www.amazon.com/OXO-Good-Grips-Small-Sink/dp/B079MJTMFS
Hope the wine comes out ok!
I read all the comments and I agree with most, give it more time, warm it up if you can, don't add nutrients at this point, but if it truly stalls out make a yeast starter with fresh yeast (and probably use EC-118 - aka Champagne yeast, which is a beast). if you go that route make a yeast starter and then build up the starter with progressively larger amounts of your must (stalled ferment) before adding it to that ferment.
But I actually came here to say that I am worried that you said Campden tabletS as in more than one which seems like a lot early on, especially if you used more than two? While they mainly work to suppress native yeasts and bacteria and don't impact most commercial yeast, in regular doses, if you added 2 or more to a 6 gallon or less must, you may have made it very hard to ferment, even with commercial yeasts. If you did that I would do the yeast starter with Champage yeast or another beast yeast, and also do whatever you can to heat up your must (I use a brew belt which plugs into a socket and warms the must to about 70F (or roughly plus 10F). It uses very little energy, not recommended for ferments in glass however. Looks like this: https://www.amazon.com/Brew-Fermentation-Heating-Belt-1-Count/dp/B001D6IUB6/ref=sr_1_2?gclid=EAIaIQobChMIiYHriKu69AIVhqCGCh19ogM4EAAYASAAEgL5gPD_BwE&hvadid=409938532725&hvdev=c&hvlocphy=9031953&hvnetw=g&hvqmt=e&hvrand=79250...
>ML is Malolactic fermentation that Red wines will go through and some whites. If your wine is going to go through it you should check to see if it's completed or not with a test.
We're doing three red wines (Zinfandel, Merlot, Cabernet Sauvignon). A very quick check finds ten tests on Amazon for $50. Is that what you meant?
>SO2 level is the amount of sulfites in the wine that will keep it stable, it's based on PH level but some will add more of a set ppm based on the amount of wine.
We're specifically adding nothing to the wine.
Getting ready to start my secondary fermentation too and trying to figure out how to handle the same issue. Curious if anyone on this sub has ever tried something like these before? Wine Better-TopUp (Sold as a Set of 8) https://www.amazon.com/dp/B018HJY8VM/ref=cm_sw_r_cp_api_glt_fabc_EESB9W4HXC8EC6Y06A9J
I'm not in love with this marble business.
both my primary and secondary fermenters are 1 gallon glass jugs (https://www.amazon.com/North-Mountain-Supply-Fermenting-Stopper/dp/B084KWQQTV this kind of thing).
I have no idea how much headspace there will be, and can't really guess as I've not done it before.
I also have this little food grade CO2 cartridge I can get gas out of. Could I just fill the headspace with CO2?
I use an auto siphon like this. There are different lengths so you can adjust based on the size of your carboys
I think I’d cork it and simply pour carefully. Wouldn’t want to mess up that lovely color and clarity.
If you dispense with one of these, you can draw from the bottom and remove that sediment in the first pour:
WAERATOR Instant 1-Button Electric Aeration and Decanter Wine Pourers, Red https://smile.amazon.com/dp/B06ZYGL218/ref=cm_sw_r_cp_api_glt_fabc_X012TJ79H0DS4VCS5A1X?_encoding=UTF8&psc=1
Thank you very much for your help and all of the advice you share in this forum.
My fermenters are: "Chapman Portless 14 Gallon"[1] I place the lids on top and cover the bunghole with a paper cup - so no airlock used during primary and I pay no attention to headspace.
If I can summarize, you are saying:
- punch down skins twice daily through primary, like normal - no airlock.
- primary ferment ends, sugar is zero, alcohol is ~14 ...
- keep punching down skins 2x daily, still no airlock, headspace still doesn't matter
... and that's that. 2 or 5 or 10 extra days in that state is no problem.
Correct ?
Again, thank you very much.
​
My (amateur) malolactic process:
First, don't add SO2 after primary fermentation, and don't rack off the lees.
Pitch malolactic bacteria along with Opti-Malo near the end of alcoholic fermentation. I have read that stirring the lees daily helps keep the MLB in suspension; I do this, but I don't stress about missing a day.
My successful ML fermentations seem to take about a month minimum. I've also had some unsuccessful ones - high acidity, cold, late pitch? You probably want to get some kind of test kit to see if you're done. These are fancy, at $4 / test, but easier than a chromatography kit.
I don't have a bucket yet. Could I just pour the sliced plum in the carboy without the mesh bag and let it ferment without ever changing the container untill it has completed the fermentation is done? And then just filter the wine in the mesh bag into the bottles?
Why do you change the fermentation bucket after 10 days? How necessary is the twice a day stiring would you say? I was just hoping on ferment it till its ready to bottle up, but I understand if it happens to be more complicated then that. But the focus on this wine I'm making is just to get it done so I get motivated to do better next time, I'm trying to get started over quality untill I get some more experience and knowledge about the process. I just hope my first wine is somehow drinkable and contains some alcohol
This is the one I have and it works great
FastRack 45-CZ-85-D6BG Wine Bottle Floor Corker, Portuguese Red, 1 https://www.amazon.com/dp/B0007PTG1C/ref=cm_sw_r_cp_api_glt_fabc_JJQ2BFDME5NJDDG3P5MG?_encoding=UTF8&psc=1
The cheap ones might suffice but they might not be as accurate. Also some of the cheaper ones don’t come with the narrow tube for testing samples. It looks like some cheap hydro meters max out at 1.15 specific gravity which is probably sufficient for most brewing purposes though some high density meads can go very slightly above that, probably maxing out around 1.25. Btw there’s also the plastic version, the Herculometer which is supposed to be more shatter resistant. I bought mostly based upon Amazon review count and review rating from a trusted vendor.
I'm not sure where I could get green walnuts where I am. Could walnut preserve like this be used? Alternatively, have you tried the regular ripe/dried walnuts in the wine?
I posted the the recipe that has worked for me in the main thread. Note that I don't actually cook the bananas, since I think that would break down the chemicals that give them flavors. The recipe I use is a slightly modified version of the one found on page 88 in The Joy of Home Wine Making by Terry Garey
you might be trying a much different recipe but i have good luck with these style rice yeast balls: https://www.amazon.com/gp/product/B01DHHD4T6/
they have some bacteria that converts the starches into sugars and then ferments that.
It’s super easy! I got this kit and was off and running immediately.
Jack Keller has a book about making fruit wine at home in small batches. He’s a little more scientific than me but it’s loaded with recipes and was a fun read. Best of luck!
https://www.amazon.ca/3ct-Piece-Airlock-Stopper-Cylinder/dp/B00IGXQ5I4/ref=mp_s_a_1_16?adgrpid=64880141881&dchild=1&gclid=Cj0KCQjw2tCGBhCLARIsABJGmZ5XWYmuH-pw7EHItOf34Eo9zcyqiLy92kLu4TJ-SdvvOeioAEjmqyUaApL0EALw_wcB&hvadid=310059759274&... This is the type of wine I use in my research lab, very simple to use - just add water. If the foam is reaching into the airlock and making it dirty then you have too much wine fermenting in that vessel. What you are experiencing happens at all levels of winemaking I can assure you!
I just bought one of these filters. I have not used it yet but i have experience with larger plate and frame filters and I expect it to work perfectly well.
No problem 😊
Conglomerated corks are made up of compressed cork pieces, so still natural. They're sometimes referred to as agglomerated corks too.
I use these guys https://www.amazon.ca/dp/B087YRPGD6/ref=cm_sw_r_cp_apa_glt_i_413TWK7M2A233HWZ2800?_encoding=UTF8&psc=1
Great for identifying on the wine rack and I was never great at applying proper labels without them being crooked
I got them from Amazon .
Start with a kit like this and take detailed notes. It’ll take a few batches before you get the hang of it.
Master Vintner Wine Making Equipment Starter Kit with Plastic Big Mouth Bubbler and Glass Carboy https://www.amazon.com/dp/B00W3PZ1GS/ref=cm_sw_r_cp_api_glt_fabc_4ED1WSSFFC7H7QQ5CS0J
Yeah, I just bought another corker (https://www.amazon.com/FastRack-Bottle-Floor-Corker-Portuguese/dp/B07ZMXVTMS) and will finish the job, I don't trust it either
Amazon has some by the case. Not sure the quality.
Another seminal work to check out for anyone who's interested in the chemistry and laboratory analysis side of winemaking is "Wine Analysis and Production"
https://www.amazon.com/dp/0834217015/ref=cm_sw_r_cp_apa_fabc_XKZ7KR94JZR7566YR742
Yup, but guess some buds too. It’s a huge package that I ordered on Amazon. The important thing is to make sure they’re good grade.
Sorry about links, but I’m on mobile. This is what I orderedRose petals
Yup, but guess some buds too. It’s a huge package that I ordered on Amazon. The important thing is to make sure they’re good grade.
Sorry about links, but I’m on mobile. This is what I orderedRose petals
Here’s a few pictures of my first sampling.
https://imgur.com/gallery/zMJTek0
Also I bought the tea blossoms off Amazon and I used the stem and all.
Butterfly Pea Flowers Tea, Premium Dried Flower Blue Tea, All Natural Herbal Tea Clitoria ternatea Thai Butterfly Tea, 50g(1.8 oz.) https://www.amazon.com/dp/B082DXC92C/ref=cm_sw_r_cp_api_glc_fabc_YCIbGbW7B2WSY?_encoding=UTF8&psc=1
There’s the link to the one I bought. The tea doesn’t seem to have an effect on the flavor but I will add the concept of drinking a purple flavored lemon wine will mess with your perception of taste. I know for fact there is 0 grape flavors added to this batch of wine yet when you taste it your brain tells you it taste like grape, or “purple” if that’s a thing. Could just be that the wine is young and the flavor profile will come through stronger with time.
Will this work for you?
Homebrew 1/4in Stainless Steel Thermowell and no. 7 Bung Stopper for Glass Carboy Fermentation Thermometer Probe https://www.amazon.com/dp/B0763SFLLX/ref=cm_sw_r_cp_api_glc_fabc_GQ-6FbQHR5VD8?_encoding=UTF8&psc=1
I have a cheap book you might be interested in. Lots of interesting wines in this one. Onion was actually decent.
https://www.amazon.com/Raymond-Massaccesi-0W-L6H2-DJW5-Winemakers-Handbook/dp/B0064O89ZO
or...just go here to get one. https://www.amazon.com/gp/product/B0725CPRB5/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
The Backyard Vintner by Jim Law (of Linden Vineyards). Written by a commercial winemaker and winery owner with more of a home winemaker scope. Particularly helpful if your father wants to grow grapes, but the sections on winemaking and bottling are good as well.
I know you asked about winemaking and not /r/viticulture but if he's also considering growing his own grapes, I can recommend this:
The Grape Grower: A Guide to Organic Viticulture
'Drink your own garden' has been a fantastic resource for me, can highly recommend the parsnip wine recipe if you like sweet dessert/sherry flavours. https://www.amazon.co.uk/dp/1849940622/ref=cm_sw_r_cp_apa_fabc_V36XFbRKX3KNK
I’ll take a look at buying locations in their area - that’s a good idea!
I did find these on Amazon and it looks like it’s free shipping - Home Brew Ohio FBA_Does Not Apply Clear Bordeaux Wine Bottles-2 Cases https://smile.amazon.com/dp/B071DP3B9T/ref=cm_sw_r_cp_api_fabt1_07UXFbK410017?_encoding=UTF8&psc=1
I know literally nothing about wine making, though... is there something I should watch out for / steer clear with bottles?
My solution is to have four 1 gallon beer type growlers around, which have screw tops and fit 1" airlock bungs.
I can take carboy overflow or partial content and get a semi-sealed ferment or sealed storage on them. And you can put oak cubes in them easily (and get them back out). Effectively these guys: https://www.amazon.com/Home-Brew-Ohio-Polyseal-Capacity/dp/B01ID5RXK8 I can't recall if I paid less than $8 each or not.
Aside from that, if you had a kegerator/CO2 system, I guess you could flood the destination growler with CO2 blanket before introducing your siphon and saran wrap the top off.
This is an old book but is still pretty good to give you a solid understanding. Pricey but maybe you can find one elsewhere. https://www.amazon.com/dp/0932664660/ref=cm_sw_r_cp_apa_fabt1_ok4PFbPAV9S1P
Nevermind - you can buy the juice on Amazon! TIL
https://www.amazon.com/Organic-Aroniaberry-Chokeberry-Juice-Concentrate/dp/B0052MWPEK
You can probably find the book at most libraries, that's where I got my copy, you can also find it on Amazon. As far as my exact recipe that was modified from that book: I used a two gallon fermenting glass, a little more than three lbs honey, about 2 cups freeze dried strawberries (use more if you want more strawberry flavor forward), three sliced thin kiwi with skin on, pour off boil water on the fruit in a separate bowl just enough to cover, cover and steep for ten minutes, mix up your honey and water like normal but leave enough room for the off boil fruit water and fruit at the top, pour fruit water in and mix it all up, take out a glass of the liquid to bloom your yeast in it, add a tiny bit of yeast energizer to the yeast mixture and stir then let it sit for ten minutes, during that time add some fermaid O and K to the must and keep stirring that air in, once the yeast is done blooming pitch it and give a tiny stir seal it up and let it go for 4-7 days, when you're ready cold crash with Camden tabs, let it cold crash for a few days and then re rack and let it sit out at room temperature while regularly checking the gravity, if it continues to go down cold crash and re rack off the least again, repeat until you're ready to drink or until you're satisfied. Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More https://www.amazon.com/dp/0760347379/ref=cm_sw_r_cp_apa_i_XFJqCbF0TQX7V