wine

So I started brewing with bakers yeast, can I kill it off with a campden tablet and then wait 48 hours then put in the wine yeast to finish the process. I didn't have time to commute to go get the wine yeast and needed to get the fruit started because it was starting to rot. I ended up heating...

Hi Everybody, I understand that adding Potassium Metabisulfite at bottling will help with anti-oxidation and preserving your wine longer. I have some questions related to this: 1) It seems counter-intuitive to add K-Meta to my carboy then bottle immediately. Wouldn't that cause a build-up of...

I am making my first attempt at watermelon wine on Monday. I have a decent amount of beer experience, but I've never done a wine. id love some feedback on my recipe. One gallon batch: take a large watermelon and puree the inside, run through a strainer to remove excess pulp. add 1 1/2lbs sugar...

Hello, I am rather new to wine making and am confused about hydrometer readings. I took a potential alcohol reading before pitching the yeast and it read 11%, which to me means the sugars will yield 11%ABV when fully fermented. After fermentation my hydrometer reads -1% PA, and according to...

Hi all, New to the forum and wine making. Girlfriend and I have tried a couple wine/mead kits and now are now trying our own. We have about 6lbs of picked fresh strawberries that we cleaned and froze. If anyone would be so kind as to provide some more specifics details on the dethawing...

Greetings, fellows. I’m new here, and I’m new to brewing. Over my years of perusing brew forums and seeing friends brew, I’ve noticed that standard practice among home-brewers is to use added sugars, “yeast nutrients” (isn’t what you’re fermenting nutritious enough for the yeast?), chemical...

Hi! I want to ask you fellows if you could recommend me some effective tool to be used for sensory evaluation...(I did a few research but I still want to gain knowledge from you!:) :) :) ) I also want to ask if there's a recommended time to conduct the sensory evaluation..Is it better to do...

Hi all! Does anyone have any experience sourcing used, good quality, large capacity fermenting tanks? My small orchard (~400 trees) is coming into bearing age, and it's time for me to start thinking about moving away from 5 gallon plastic carboys and put on my big boy pants. I'm specifically...

hey guys i'm new to brewing and i am just finishing up my first elderberry wine in memory of my grandpa, and i had an interesting idea for my next project. So once a week my friends and i get together and play d&d. In one of our sessions my character was the last person standing to going head...

I knocked up the following for my own use and figured others might be interested, it's based on Hisamoto et al (2010) who were looking for POF- wine yeasts to ferment the Japanese Koshu grape which is apparently notorious for its phenolics. So they measured 4-vinylphenol and 4-vinylguaiacol (in...

Sorry if this is a dumb and obvious question but I figured I'd rather get confirmation and than copper poisoning. Spent the last hour unsuccessfully googling for the answer. I called the manufacturer but was not able to get through to anyone. I bought a 30-plate wort 304 stainless heat...

Hi everyone, I've been attempting to make some plum wine by following this recipe: https://andhereweare.net/quick-easy-plum-wine/ Normally fruit wines seem to take 6 months, but this wine only takes around 6 weeks with the aid of 'Danstar Nottingham Ale Dry Beer Yeast' I combined the above...

Hello everyone Im having issues setting up a glycol system. Currently the setup is a 2.5M cooling snake hooked up to a kreyer chilly max 90 glycol system (34% glycol) feeding into the top of about 150 gallons of Pinot Gris. Im having two issues. First, if I push the temperature below -2C...

Hey Everyone..... - I melted down some Swedish Berry candies into red syrup. - Boiled it in a gallon of water. - Added sugar and acid blend - Added a cup of green tea And so far, it seems to be fermenting! Check out my photos!

I like beer but I also like wine. I would really like to keg premium wine from good wineries so I can have a glass or two when I want and not have to finish an entire bottle or feel bad about opening an expensive bottle. I don't have room or want 2 keezers. I am thinking about a new keezer...

I followed the directions provided in this thread: https://www.homebrewtalk.com/forum/threads/cold-crashing-cider.46017/ After racking it 4 inches above the lees into a new carboy, I didn't have fridge space, so I left it outside in 5 degree weather for 24 hours. It was frozen slush when I...

Looking for a used cider press and mill/grinder, preferably together. I have a small orchard that will come into decent production next fall, so I am looking for something on the scale of serious hobbyist to commercial grade equipment. I am in Northern WV - Southern PA area, and in grad...

I went to our local organic market the other weekend and got really excited to see some cheeses soaked in wine. I was wondering if anyone knew the process and length of how you go about soaking your home made cheese in a wine or beer? Also I did try this on my own by making a gouda soaked in...

I've got a question for everyone out there, has anyone tried making wine out of the juice concentrate that schwan's sells? looking at the ingredients it does contain sodium benzoate and potassium sorbate. would the pot. sorbate prevent the yeast from starting?

Hi, all! So, after waiting a month for my Gewurztraminer to clear, I decided to keel to impatience and add some chitosan to it to see if it would clear without adding the other component that it reacts with, bcuz I only had chitosan on hand. It's now been 3 days and it's cloudier than ever. What...