Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > The basics
Reply
 
LinkBack Thread Tools
Old 11-17-2011, 01:48 AM   #1
amazinglarry
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: new york
Posts: 100
Liked 1 Times on 1 Posts

Default The basics

Hi all, I'm a BJCP ranked avid homebrewer looking to help his newly retired dad make wine. I was just thinking that I'd get some good yeast, hit the juice with some nutrients and oxygen and then call it a day. Any problems with this? Do you oxygenate wine? Do you need to make a starter for the yeast? Do different grapes have different gravities? I have a temp controlled fridge, what do you ferment wine at? What are some of the better clearing agents (are they the same as beer)? Should I treat my water?

Sorry for so many questions. feel free to get as nerdy and techy as you want.

__________________
amazinglarry is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2011, 01:59 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,639
Liked 4627 Times on 3360 Posts
Likes Given: 908

Default

Quote:
Originally Posted by amazinglarry View Post
Hi all, I'm a BJCP ranked avid homebrewer looking to help his newly retired dad make wine. I was just thinking that I'd get some good yeast, hit the juice with some nutrients and oxygen and then call it a day. Any problems with this? Do you oxygenate wine? Do you need to make a starter for the yeast? Do different grapes have different gravities? I have a temp controlled fridge, what do you ferment wine at? What are some of the better clearing agents (are they the same as beer)? Should I treat my water?

Sorry for so many questions. feel free to get as nerdy and techy as you want.
Most of the time, most water is fine and chlorine/chloramines aren't an issue. You do aerate the must, and in fact in high OG meads and wines, daily stirring/degassing is helpful. Most wines start at 1.085-1.110 or so and will stay in primary about 5 days. The wine is moved to secondary and airlocked after that time, usually at about 1.010-1.020 but it's easy to miss it if the fermentation proceeds fast. Racking to secondary after it drops below that is ok, but it's important to top up after fermentation slows/ends.

I don't use many finings, as I want vegetarian friendly wines, but SuperKleer KC is popular, because it has agents for both positive and negatively charged hazes, so it's an easy two-step one day addition. Otherwise, bentonite in primary (it's a clay) or sparkelloid at the end of fermentation work well as well. Time is also a great clarifyer, as is cold conditioning.

You can do anything from Welch's juice (I have a recipe or two posted) to buying grapes and make good wine. It's probably easiest to start with a simple country recipe, or a wine kit. Wine kits make 6 gallons, so a 6 gallon carboy for secondary is a must. (get it? Must? winemaker's joke. And a pretty stupid one).

Anyway, if you can make beer you will find wine simple. Until you consider TA and possible adjustments and the find it even more difficult to get perfect! It's just as obsessive in a different way.

You don't need a yeast starter- one 6 gram package (or is it 5 grams?) is enough yeast for up to 6 gallons of wine.

Winemaking grapes are usually available in the fall, but you may be able to find some frozen if you don't want to start with a country wine recipe or a kit wine. That's the hardest- usually requiring destemming, crushing, sulfiting, pressing, etc, but certainly possible for even a new winemaker.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Another basics question 59f100292 Wine Making Forum 1 08-17-2010 01:34 AM
New - basics questions 59f100292 Wine Making Forum 11 08-14-2010 08:22 PM