drinking from the secondary - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > drinking from the secondary

Reply
 
Thread Tools
Old 10-10-2011, 01:57 AM   #1
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts



Lets say you make a small batch of wine "x" and after fermenting you rack it and screw a lid on it and tose it in the fridge or under the sink

whould that be too redneckie? what would the taste diffrence be?

thanks



 
Reply With Quote
Old 10-10-2011, 03:13 AM   #2
Dwain
Recipes 
 
Feb 2009
Hill Country, TX
Posts: 1,135
Liked 5 Times on 5 Posts


Quote:
rack it and screw a lid on it

I think that answers that.



 
Reply With Quote
Old 10-10-2011, 09:28 AM   #3
nwaite
Recipes 
 
Sep 2011
madisone, Maine
Posts: 197
Liked 1 Times on 1 Posts


Redneckie...... Some people would find that offensive . I live in the back ass woods my friend an now some "redness" that could brew the most beautiful **** .

 
Reply With Quote
Old 10-10-2011, 02:35 PM   #4
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Astoria, NY
Posts: 7,488
Liked 2123 Times on 1408 Posts


I will take just about any advice offered by Danger Mouse...
__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Old 10-10-2011, 03:37 PM   #5
Insomniac
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


Compared too what? If its just finished in primary and you stick a lid on it and put it under your sink it would probably explode... or if your lucky just be really fizzy.

Unless you mean put it under airlock in your fridge but then continue to drink it, in which case it would get more and more exposure to air each time you open it and you will end up with something very oxidised - in some wines this would make it a bit sherry like, in others just tastes nasty.

 
Reply With Quote
Old 10-10-2011, 03:48 PM   #6
runningweird
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
State Line, PA, Pennsylvania
Posts: 2,073
Liked 90 Times on 66 Posts


my wife drinks our wine so fast that its not worth it to bottle it. I just pour it out of the carboy, unless its apfelwein then it gets kegged and is put on tap!

 
Reply With Quote
Old 10-12-2011, 01:57 AM   #7
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts


oh im not knocking rednecks........I is one LMAO
border line so my swmbo says....the "homemade" wine doesnt help my standings in her eyes

so what about 375 ml half bottles? I just dont want alot to go to waste.....seeing as Im the one making it! And for now the only one that will be drinking it!........"she will take no part in sampling something that was mixed in a bucket and left to rot for five days!"

But shes fine with me drinking it? go figure

 
Reply With Quote
Old 10-12-2011, 02:13 AM   #8
MalFet
/bɪər nɜrd/
HBT_LIFETIMESUPPORTER.png
 
MalFet's Avatar
Recipes 
 
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1472 Times on 975 Posts


Quote:
Originally Posted by johnnync View Post
oh im not knocking rednecks........I is one LMAO
border line so my swmbo says....the "homemade" wine doesnt help my standings in her eyes

so what about 375 ml half bottles? I just dont want alot to go to waste.....seeing as Im the one making it! And for now the only one that will be drinking it!........"she will take no part in sampling something that was mixed in a bucket and left to rot for five days!"

But shes fine with me drinking it? go figure
All wine is mixed in a bucket and left to rot. Fermentation is a fancy name for spoilage.

With something like this, you do run the risk of oxidizing your wine every time you feel like a glass at dinner. What about something half-way in between? Siphon the wine into one gallon jugs, and then serve yourself from those. You'll still be exposing the wine to oxygen, but only some of it at a time.
__________________
"Be excellent to each other." -Benjamin Franklin

 
Reply With Quote
Old 10-12-2011, 02:18 AM   #9
johnnync
Recipes 
 
Sep 2011
clinton, nc
Posts: 1,850
Liked 474 Times on 460 Posts


Thanks MalFet
How long would it keep like that before it got so oxidized that it would affect the taste?
few days? few weeks?

Thanks

 
Reply With Quote
Old 10-12-2011, 02:25 AM   #10
MalFet
/bɪər nɜrd/
HBT_LIFETIMESUPPORTER.png
 
MalFet's Avatar
Recipes 
 
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1472 Times on 975 Posts


Quote:
Originally Posted by johnnync View Post
Thanks MalFet
How long would it keep like that before it got so oxidized that it would affect the taste?
few days? few weeks?

Thanks
Good question. My wife is a bit sensitive to the taste of sulfites, so we tend to use only a tiny bit in our wine kits. As a result, things don't last too long. Bottles are noticeably oxidized after 48 hours and darn-right unpleasant after about 4 days, even with our gimmicky vacuum sealer. If you go a bit more aggressively with the K-meta, you might be able to go longer. Sorry man, I know that's not a terribly specific answer.


__________________
"Be excellent to each other." -Benjamin Franklin

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Strange sensation drinking carbing apfelwine Reverie Winemaking Forum 1 02-27-2010 07:53 PM
Risks of drinking apfelwein! Kuglehaus Winemaking Forum 5 02-23-2009 10:56 AM
Apfelwein with honey secondary and oatmeal secondary idea Stinky Winemaking Forum 0 02-12-2009 12:07 AM
Drinking half brewed wine? Statigar Winemaking Forum 5 05-20-2008 04:50 PM
Higher wine prices boost drinking pleasure SuperiorBrew Winemaking Forum 22 01-17-2008 10:59 PM


Forum Jump