Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Muscadine Wine from VA
Reply
 
Thread Tools
Old 10-05-2013, 03:29 AM   #21
FlyinDan1017
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Phoenix, AZ
Posts: 72
Liked 4 Times on 4 Posts

Default

Obviously, I can't add anything to what's already been said as it's spot on (especially Yooper). I would suggest wondering over to Jack Keller's site for a bunch of good info on the winemaking processes. Of course, and not to detract from HBT's wealth of info (I spend WAY more time 'educating' myself here), it's a great place to start for much of the basics.

Good luck!!!!


__________________
Primary: Sparkling White Grape Peach Wine

Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider

Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee
FlyinDan1017 is offline
 
Reply With Quote
Old 10-05-2013, 10:38 AM   #22
TexasWine
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexasWine's Avatar
Recipes 
 
Join Date: Apr 2013
Location: Houston, Tejas
Posts: 1,002
Liked 180 Times on 146 Posts
Likes Given: 14

Default

Quote:
Originally Posted by tommyboy937 View Post

I wouldn't be on here if I weren't counting on constructive criticisms I actually am hoping for it! Why couldn't I have learned how this process (wine making) works when I took Organic Chem ? LOL Its the worst when people explain how it works and it makes complete sense. Next round Ill add sugar until I reach my desired OG then carboy and live yeast? Once the airlock has reverse pressure I take my SG and bing search how that calculation works for telling you ABV?
Yes, if you need to add sugar to adjust the OG, do so at the very beginning before adding yeast. Then add the yeast to your must. Whether you use a carboy or bucket is totally up to you. It's very common for wine makers to use a large bucket for primary fermentation.

When fermentation slows (around 5 days or so) transfer to something that minimizes the head space above your wine. From this point forward you want to have minimal exposure to air to reduce chances of oxidation.

And yes, bing works. I use Dave's Dreaded Homebrew Calculator.


TexasWine is offline
 
Reply With Quote
Old 10-05-2013, 12:57 PM   #23
tommyboy937
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 35
Likes Given: 1

Default

Once I siphon into another carboy Ill take another picture and do a taste test. I have never tasted wine during the process any pointers on that? I have been smelling it as it gasses off and it smells like red wine... lol but I am curious about the specific taste at this point.

You all have been very helpful, Yooper your detailed explanations have made things really clear, thank you!
tommyboy937 is offline
 
Reply With Quote
Old 10-05-2013, 01:10 PM   #24
kc_in_wv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Princeton, West Virginia
Posts: 228
Liked 9 Times on 9 Posts
Likes Given: 6

Default

Give it a small taste, swish it around in your mouth thinking about what it is doing for you. Don't get in any hurry to swallow but when you do think again about what it is doing. Does it burn going down?

Then let Yopper and the rest know about the experience. For me I have found that new wine burns my throat at about 13 or 14 %.
__________________
What I smoke has a sting to it.
kc_in_wv is offline
 
Reply With Quote
Old 10-14-2013, 04:51 AM   #25
tommyboy937
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 35
Likes Given: 1

Default

No burn at all, it tasted like a sugarless moscato... i put some "yeast killer" in per the instructions waited a couple of hours and added a # of sugar per gal, its gonna sit now for at least a couple of months before I bottle it and try it again.

It racked really nice and clean, looked great in a glass even
tommyboy937 is offline
 
Reply With Quote
Old 10-14-2013, 11:52 AM   #26
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,941
Liked 6211 Times on 4424 Posts
Likes Given: 1659

Default

Quote:
Originally Posted by tommyboy937 View Post
No burn at all, it tasted like a sugarless moscato... i put some "yeast killer" in per the instructions waited a couple of hours and added a # of sugar per gal, its gonna sit now for at least a couple of months before I bottle it and try it again.

It racked really nice and clean, looked great in a glass even
"Yeast killer"? You mean wine conditioner? It doesn't actually kill yeast, so if the wine wasn't clear it may keep fermenting.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Muscadine wine GeorgiaMead Wine Making Forum 10 01-26-2015 02:30 AM
Dry Muscadine Wine kevinstan Wine Making Forum 0 05-23-2013 01:29 AM
muscadine wine outdoorsmadness Wine Making Forum 3 09-15-2011 01:57 PM
Muscadine Wine- How much does aging change wine? maddprofessor Wine Making Forum 11 11-26-2010 07:37 PM
Muscadine Wine Rhino Wine Making Forum 18 03-12-2009 02:44 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS