New to winemaking - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > New to winemaking

Reply
 
Thread Tools
Old 11-08-2012, 11:04 PM   #1
hawkeyes
Recipes 
 
Sep 2011
Quad Cities, IL
Posts: 244


Hello,

I have been homebrewing for over a year now. I started with extract and now doing All Grain. Over the year, I learned a lot on how to make my beer better. I will have my first Vintners Reserve Wine Kit tomorrow. Does anyone have any tips or advise to help make my first batch a success?

Thanks!

 
Reply With Quote
Old 11-09-2012, 12:17 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,406
Liked 7836 Times on 5490 Posts


Follow the directions exactly, and it'll turn out just fine! It's so unlike beer kits in that way. I always start in an "ale pail" and then rack to the 6 gallon carboy when instructed. Just follow the directions about degassing and topping up when needed, and you'll be golden.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-09-2012, 01:01 AM   #3
novalou
Recipes 
 
Jun 2012
Posts: 600
Liked 36 Times on 35 Posts


Quote:
Originally Posted by hawkeyes
Hello,

I have been homebrewing for over a year now. I started with extract and now doing All Grain. Over the year, I learned a lot on how to make my beer better. I will have my first Vintners Reserve Wine Kit tomorrow. Does anyone have any tips or advise to help make my first batch a success?

Thanks!
One thing I've learned after doing a few kits, don't rush it. The time in days are guidelines, if it lists a specific gravity, it's ok to wait a few days to get there.

Just because it says you can bottle in 6 weeks, you don't have to. It is beneficial to wait a few months prior to bottling. It will age in the bottle as well, don't get me wrong.

Good luck and keep us posted with your progress.

 
Reply With Quote
Old 11-09-2012, 02:40 PM   #4
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 168 Times on 152 Posts


And just because it says it is a six week kit...it typically does not mean it is ideal for consumption at that time. Unless making a Mist-style, wine cooler like, kit.

Read thru the directions a few times and make sure you have everything you need....and all should go just fine.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 11-10-2012, 11:40 PM   #5
hawkeyes
Recipes 
 
Sep 2011
Quad Cities, IL
Posts: 244

Thanks for the advise! Would I be fine using filtered tap water like I do for my beer? I figure it it works great for beer should be OK for wine?

 
Reply With Quote
Old 11-10-2012, 11:48 PM   #6
mcbaumannerb
HBT_LIFETIMESUPPORTER.png
 
mcbaumannerb's Avatar
Recipes 
 
May 2012
Phoenixville, Pennsylvania
Posts: 11,078
Liked 6139 Times on 3533 Posts


Filtered tap should be fine. I use warm tap to dissolve the bentonite and then top off with spring water, but all tap will be fine. Best thing about wine is you don't have to be nearly as anal with the sanitizing!
__________________
Untappd: mcbaumannerb BEEr

Facebook: BEEr

 
Reply With Quote
Old 11-11-2012, 04:46 PM   #7
hawkeyes
Recipes 
 
Sep 2011
Quad Cities, IL
Posts: 244

Is it important to transfer to secondary when it reaches 1.010 like the intructions say? Or is it OK to keep in primary until fermentation is complete? I'm just curious, Thanks!

 
Reply With Quote
Old 11-11-2012, 05:57 PM   #8
mcbaumannerb
HBT_LIFETIMESUPPORTER.png
 
mcbaumannerb's Avatar
Recipes 
 
May 2012
Phoenixville, Pennsylvania
Posts: 11,078
Liked 6139 Times on 3533 Posts


I leave mine in the primary for five weeks so it won't harm the wine to go longer.
__________________
Untappd: mcbaumannerb BEEr

Facebook: BEEr

 
Reply With Quote
Old 11-11-2012, 08:44 PM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,406
Liked 7836 Times on 5490 Posts


Quote:
Originally Posted by hawkeyes View Post
Is it important to transfer to secondary when it reaches 1.010 like the intructions say? Or is it OK to keep in primary until fermentation is complete? I'm just curious, Thanks!
Transfer when it says, but I didn't think it said 1.010. They want you to transfer to get ready for degassing, so it's not topped up at this point.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 11-12-2012, 11:11 PM   #10
hawkeyes
Recipes 
 
Sep 2011
Quad Cities, IL
Posts: 244

Instructions also say to do the following..

"NOTES:
1. Do NOT rack the wine before stabilising and clearing. Winexpert kits require the sediment to be stirred back into suspension. Racking the wine off the sediment prior to fining will permanently prevent clearing. Please be sure to stir all of the sediment up from the bottom.
2. Vigorous stirring is required during this stage. Without vigorous stirring, gas in the wine will prevent clearing.
At each stirring, whip the wine until it stops foaming. Drill-mounted stirring devices (see your retailer) can save labour."

I saw a video where they racked a 2nd time before degassing and adding the rest of the ingredients. They said to do this to leave the sediment behind before degassing. The instructions are actually saying do NOT. Which one do I do?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Best Winemaking Book? JDoane2424 Winemaking Forum 4 12-20-2011 11:27 AM
winemaking mistakes? dusty1025 Winemaking Forum 17 12-10-2010 08:39 PM
Winemaking and Harvest Matt Up North Winemaking Forum 4 09-22-2009 03:01 AM
Have an interest in winemaking but... thakoolaidkid Winemaking Forum 3 11-19-2008 07:57 PM
New to winemaking beginner08 Winemaking Forum 3 10-11-2008 06:28 PM


Forum Jump