1st Fruit Wine - Queries? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > 1st Fruit Wine - Queries?

Reply
 
Thread Tools
Old 11-13-2012, 05:03 PM   #1
ShepFL
HBT_SUPPORTER.png
 
ShepFL's Avatar
Recipes 
 
Jun 2012
Sanderson, FL
Posts: 317
Liked 50 Times on 28 Posts



I have brewed several beers with good success. I have done 3 batches of Upstate Mike's Caramel Apple Cider and now have a batch of WGPA fermenting.

Given this experience I had 10# of huckleberries and decided to make a blended merlot. With a cheap kit (last Christmas) & my fruit I adapted this recipe.

HUCKLEBERRY WINE
4 lbs huckleberries
1-3/4 lbs sugar
1-1/2 tsp acid blend
1 tsp yeast nutrient
1 crushed Campden tablet
7-1/4 pts water
1 pkt Champagne wine yeast

During primary fermentation I shook bucket 2x daily. Once fermentation died down I racked it to secondary but failed to drain the "must". Now I have 3 gallons of huckleberry wine in an airlocked 5 gallon carboy.

My 2 questions are this?

1) I have read on HBT that I need to eliminate headspace by topping off. What is recommended - buy some bulk wine and top off or put into 1 gal bottles?

2) What did I lose by not draining must into secondary?

Thanks in advance.
__________________
Be the person you would want as a friend because at the end of the game the King and Pawn go in the same box.

 
Reply With Quote
Old 11-13-2012, 11:02 PM   #2
saramc
Recipes 
 
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 167 Times on 151 Posts


Use a three gallon , or three one gallons. Three pounds sanitized leadfree clear marbles will offset one liter if you ever need topping up marbles. As long as your SG is above the 2/3 sugar depletion you can add juice....blueberry juice is commonly substituted in this wine.
I do not top up with water, but will use related nice wine but only after wine is fermented dry.

By not including the must in your transfer to secondary you are avoiding major gross lees development which can send off flavors into your wine, and have been known to ruin wine.
__________________
Motto: quel che sara sara

 
Reply With Quote
Old 11-14-2012, 01:52 AM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,200
Liked 7699 Times on 5411 Posts


Right- all you need is a three gallon carboy (or three one gallons, but that's a pain) and you'll be all set. You don't want to top up 2 gallons! Plus, then you'll have to rack, because it'll restart fermentation, and lose 1/2 gallon so you'll have to top up, etc.

I always make extra must and just use a growler or wine bottle or something to hold it and then use it for topping up each time I rack.

The first time, I'll go from a 6 gallon batch in a bucket to a 5 gallon batch in a carboy with maybe a wine bottle left over. You really lose alot to lees in fruit ones due to the pectin and solds.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lager Fermentation Queries. NeilForbes Beginners Beer Brewing Forum 11 05-05-2011 10:18 AM
Using fruit wine instead of fruit in beer Zen_Brew General Techniques 2 03-31-2011 03:04 AM
Wort queries Floody Beginners Beer Brewing Forum 2 04-24-2010 03:20 PM
mead newbie queries leoglenwood Mead Forum 3 09-20-2008 05:57 AM
Cornelius Queries jfrizzell Bottling/Kegging 12 09-02-2007 08:04 PM


Forum Jump