Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > My first wine attempt (other than Ed's apfelwein)
Reply
 
Thread Tools
Old 01-11-2009, 04:53 AM   #1
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default My first wine attempt (other than Ed's apfelwein)

I decided to venture into the wine making arena, so I'm gonna try out these two recipes, and I'd appreciate any thoughts:

WELCH'S WHITE GRAPE AND RASPBERRY WINE
2 cans (11.5 oz) Welch's White Grape and Raspberry frozen
1-1/4 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
water to make 1 gallon
Sauterne wine yeast

Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. [JK's recipe]

BLACKBERRY WINE
4 lb. blackberries
3 lb. granulated sugar
1 gallon water
wine yeast and nutrient
Pick fully ripe, best quality berries. Wash thoroughly in colander, then crush in bowl, transfer to primary fermentation vessel, and add gallon of boiling water, mixing thoroughly. When lukewarn (70 degrees F.), add yeast, cover, and set in warm (70-75 degrees F.) place 4-5 days, stirring daily. Strain through very fine nylon sieve or double thickness of muslin onto sugar and nutrient. Stir well to dissolve sugar and pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper) to shoulder, and fit airlock. Ferment excess liquor in small bottle fitted with airlock or covered with plastic wrap held by rubber band. After all foaming has ceased (6-7 days), top up with excess liquor and place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature. [Adapted by JK from C.J.J. Berry's 130 New Winemaking Recipes]
AZ_IPA is online now
 
Reply With Quote
Old 01-11-2009, 03:08 PM   #3
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default

Thanks Yoop. One more question. Yeast?

here's what I have:

Montrachet
D-47
EC-118
K1-V1116
Pasteur Champagne

Which would you use for each?
AZ_IPA is online now
 
Reply With Quote
Old 01-11-2009, 03:17 PM   #4
etp777
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Chicago
Posts: 174
Liked 3 Times on 3 Posts

Default

I'd use the EC118 on the blackberry and D47 on the other.
etp777 is offline
 
Reply With Quote
Old 01-12-2009, 03:33 PM   #5
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default

Quote:
Originally Posted by etp777 View Post
I'd use the EC118 on the blackberry and D47 on the other.
good call (after do some reading, I concur).

I started both of these yesterday...I'll try to remember to update.
AZ_IPA is online now
 
Reply With Quote
Old 01-12-2009, 03:40 PM   #6
etp777
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Chicago
Posts: 174
Liked 3 Times on 3 Posts

Default

Heh, yeah, memory is really rusty, so I just based my opinion on some quick research of the strains from a trusted source. Just getting started again myself, so don't have my own experienced based opinions on the yeasts again yet.
etp777 is offline
 
Reply With Quote
Old 01-13-2009, 04:35 AM   #7
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default

The blackberry wine almost blew up on me. I figured it would be vigorous, so I only topped off to the shoulder of the 1 gallon jug - but it didn't matter. This evening there was almost blackberries everywhere. So, I racked ~1/3 gallon to a Phantom Canyon brewery growler and put a napkin on that as well. In a few days when I rack the must off of the berries, I'll proceed as the recipe says. Any problems that you see?

AZ_IPA is online now
 
Reply With Quote
Old 01-19-2009, 06:04 PM   #8
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default

I filtered the blackberry goo onto the sugar and nutrient, mixed well, and put back in the jug (with the extra in the growler to account for needing to top off once the foaming stops).

What a PITA! I need a bigger bowl! ~1 gallon of drark purple, sticky, stainy stuff everywhere. But it smells incredible!
AZ_IPA is online now
 
Reply With Quote
Old 04-12-2009, 04:42 AM   #9
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default

finally got around to racking the white grape & raspberry wine.

Wow, it's incredibly clear and the gravity dropped to 0.996 Another month or so and I'll bottle it, as the lees was extremely compacted and I didn't get much during the racking. I'm gonna hold off for another couple weeks on the blackberry wine.

The hydro sample has a great color, great smell, but is obviously somewhat "hot" still - but when aged this should taste nice.
AZ_IPA is online now
 
Reply With Quote
Old 04-16-2009, 02:42 AM   #10
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 45,525
Liked 6681 Times on 5704 Posts
Likes Given: 1021

Default

I racked the blackberry wine off the lees tonight; and wow, this is going to taste good once it ages!!

The gravity is at 1.010 -- I thought it might get a little lower using EC-1118, but I messed up and didn't take an OG (although I guess I could calculate it).

Anyways, really nice color - deep redish-purple and tasted really good for such a young wine. I was thinking about New Year's or maybe next spring soltice this will taste really good.

pics to follow eventually...
AZ_IPA is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Ed's APFELWEIN Juice Question quixand Wine Making Forum 10 09-25-2009 01:03 PM
Question about Ed's Apfelwein bsay Wine Making Forum 3 08-30-2008 03:38 AM
Ed's Apfelwein hopsalot General Techniques 11 12-23-2007 01:18 AM
Question regarding carbonation of Ed's apfelwein Quercus Cider Forum 1 11-07-2007 05:34 PM
15 Gallons of Ed's Apfelwein gyrfalcon Cider Forum 8 10-25-2007 11:59 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS