Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Ever Make a "Second Wine"??

Reply
 
LinkBack Thread Tools
Old 09-21-2008, 06:45 PM   #1
bluespook
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Lititz, PA
Posts: 101
Default Ever Make a "Second Wine"??

I just today started fermenting a 3 gallon must of aji and jalapeno wine. The chilis and some chopped raisins are in a nylon bag. I've seen second wines mentioned, but have seen very little specific information on how to make "second" wines--I'd like to use the bagged stuff to make a 2 gallon batch when the first is put into a secondary. I'm planning on just removing the bag from must 1, letting it drip a bit in the must, then immediately putting it into a second primary (2 gallons this time because of what I expect to be a loss of strength in the chilis) with distilled water. I'll use pectic enzyme, acid blend and some tannin, but no new yeast...I'm thinking that the bag will transfer plenty of the little guys.

Any thoughts on this?

__________________

Blue

It is what it is...a stress-relieving philosophy for a long life!

bluespook is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2008, 07:17 PM   #2
Pogo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 344
Liked 1 Times on 1 Posts

Default

I like the way that you are thinking!

Would you consider sharing your recipe?

Pogo

__________________
Pogo is offline
 
Reply With Quote Quick reply to this message
Old 09-21-2008, 11:13 PM   #3
bluespook
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Lititz, PA
Posts: 101
Default

Sure, Pogo--here it is:

3 Gallon Aji & Jalapeno Wine:

Ingredients
2 pints chilis--one each of Aji and Jalapeno
3 lbs golden raisins
6 lbs granulated sugar (normal household)
4 tsp acid blend
3 tsp pectic enzyme
1 tsp tannin
3 crushed campden tablets
Montrachet (in a starter)

Process
1. Wearing gloves-rinse in cold water and trim the stems from the chilis--slice about half of them into short pieces, remove the seeds from the other half and then slice the chilis in short pieces.

2. Using 3 cups of water, put the raisins in a blender and work them into a generally smooth thick mix--put into nylon bag and tie. Put bag in primary.

3. Boil a gallon of water and pour onto the must.

4. Add the sugar and stir until dissolved.

5. Add campden tablets, cover loosley (towel for example) for 12+ hours.

6. Aerate.

7. Add acid blend, pectic enzyme, tannin and yeast.

8. Ferment on pulp for 5-6 days, stirring every day.

9. Rack to secondary and take OG.

10, Rack again after fermentation stops, rack in another 30 days, rack as required until clear, then bottle. Age/condition for 3-12 months.

I've never made the stuff and this recipe is a modification of one I found. Interestingly, I had a large (over a pint, maybe close to 2 pints) very strong starter made up, boiling like crazy when I pitched it about noon today. Nothing has happened at all to suggest that it's starting to ferment. I'm wondering if the oils in the chilis makes it more difficult to start. We'll see.

__________________

Blue

It is what it is...a stress-relieving philosophy for a long life!

bluespook is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2008, 01:56 PM   #4
will_cbe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 199
Liked 1 Times on 1 Posts

Default

What is the yeast going to eat in your 2nd batch? You'll need sugar too.

__________________

Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

will_cbe is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2008, 06:19 PM   #5
bluespook
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Lititz, PA
Posts: 101
Default

Yeah, right...suppose I'd drop in 4 or so pounds of sugar. Thanks.

On second thought, think they could eat the bag and make something drinkable??

__________________

Blue

It is what it is...a stress-relieving philosophy for a long life!

bluespook is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2008, 07:26 PM   #6
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

R-U making wine.....Or a new Tobasco? My god that sounds hot.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2008, 07:30 PM   #7
will_cbe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 199
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by bluespook View Post
Yeah, right...suppose I'd drop in 4 or so pounds of sugar. Thanks.

On second thought, think they could eat the bag and make something drinkable??
No clue. You'll probably want more yeast nutrient in it too.
At best, you could get something like a cheap pepper vodka. At worst, you can clean your toilet.
__________________

Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

will_cbe is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2008, 08:34 PM   #8
mnadamn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Milwaukee WI / Mankato MN
Posts: 371
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I have been thinking about making a wine simular to this.... I will be following closely

__________________
mnadamn is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2008, 04:07 AM   #9
bluespook
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Lititz, PA
Posts: 101
Default

I racked the first wine after a week into a 3 gallon carboy...ended up with a little over 2-1/2 gallons. I didn't put in enough water to make up for the full mass of the bag of chilis and raisins. I then made the second must of a bit over one gallons, thinking that I'd be better off to add it to the first to fill up the carboy. Decided to forget about the garlics in this batch and take this as a learning experience. Anyway, the first must looks sort of yellow gold and is fairly clear already. Still percolating...be it slowly. I'd post a picture if I knew how--anybody wanna spell out a quick lesson? BTW, this stuff is intended for cooking or in marinades...though I did wear rubber gloves during the whole process to avoid losing any skin! Smells ok, but it's hard to keep my eyes from bleeding while smelling.

__________________

Blue

It is what it is...a stress-relieving philosophy for a long life!

bluespook is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2008, 04:24 PM   #10
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by bluespook View Post
Smells ok, but it's hard to keep my eyes from bleeding while smelling.
Sounds like something I would love to try. There have been several pepper mead and wine threads recently, I have to try one. Gotta bottle something soon and open up another carboy.

As far as pictures go:
Upper right hand corner, click on My Profile
3rd column down on the right, Latest gallery images
Click Upload Image
Select the photos from your pc, then add any info you wish and select Upload/Submit
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slate Article on the "green"-ness of Wine & Beer Picobrew Brew Science 13 09-25-2009 04:07 PM
Arizona PBS show: "Craft Beer: the New Wine" AZ_IPA General Chit Chat 3 03-06-2009 11:24 AM
"Winecooler Wine Kits": Orchard Breezin' versus Island Mist SueMac Wine Making Forum 1 01-12-2009 12:41 PM
Yeungling's "Black and Tan" - How would you make this ? Mutilated1 Recipes/Ingredients 30 10-05-2007 04:39 PM
Turbo yeast to make "vodka"? Mark228 Beginners Beer Brewing Forum 33 12-11-2006 02:23 PM