Advice on pre made syrup wines

[AndyGoodwin]

I have a red and white wine I have made, do they still age if left like a normal wine would if made fresh? My dad seems to think they won't. These are my first 2 wines so I have no idea.

Thanks in advance

 

[DoctorCAD]

Age has nothing to do with ingredients.

Some wines age well and others don't.

What were your recipes?

 

[WilliamSlayer]

I have a red and white wine I have made, do they still age if left like a normal wine would if made fresh? My dad seems to think they won't. These are my first 2 wines so I have no idea.

Thanks in advance

A bit of aging can make a difference. But, it can depend on the quality of the kit. What wine kits did you make?

 

[AndyGoodwin]

Age has nothing to do with ingredients.

Some wines age well and others don't.

What were your recipes?

It was a plain syrup in a tin in to the Demijohn for 3 days then top up to 4.5 litre with yeast and ferment for 7 days job then add wine findings ect and let it clear.

A bit of aging can make a difference. But, it can depend on the quality of the kit. What wine kits did you make?

It was one of those 6bottle tubs from Wilkinsons, takes 21 days from start to finish.

 

[DoctorCAD]

Time will still make the taste smooth out, not a whole lot on a 7 day ferment, but it will help.

 

[AndyGoodwin]

Time will still make the taste smooth out, not a whole lot on a 7 day ferment, but it will help.

Thanks, I'm doing an elderflower white ATM so might leave that fermenting longer

 

[DoctorCAD]

Thanks, I'm doing an elderflower white ATM so might leave that fermenting longer

Try 6 months to a year.

 

[saramc]

Fermenting 'longer' is not really possible, it will ferment for as long as it does. Is aging the term you are thinking of?
Short of pasteurizing to kill the yeast you will not halt the natural process, unless the yeast die of alcohol toxicity, they die of stress or you do absolute filtration and pray you filter out every live yeast cell. It is not uncommon for the ferment to be finished, (at FG, dry) at 7 days. Do you own a hydrometer so you can tell?

 

[AndyGoodwin]

Fermenting 'longer' is not really possible, it will ferment for as long as it does. Is aging the term you are thinking of?
Short of pasteurizing to kill the yeast you will not halt the natural process, unless the yeast die of alcohol toxicity, they die of stress or you do absolute filtration and pray you filter out every live yeast cell. It is not uncommon for the ferment to be finished, (at FG, dry) at 7 days. Do you own a hydrometer so you can tell?

Yes the aging mg was what I was asking originally, was not sure if these pre made packs do age or not. I am not sure if I have one what does it look like? Is it sort of like a thermometer?

 

[AndyGoodwin]

Yes the aging mg was what I was asking originally, was not sure if these pre made packs do age or not. I am not sure if I have one what does it look like? Is it sort of like a thermometer?

P.s sorry I am VERY new to home brews

 

[saramc]

Yes the aging mg was what I was asking originally, was not sure if these pre made packs do age or not. I am not sure if I have one what does it look like? Is it sort of like a thermometer?

Yes, the wines from concentrate even age. Link to info on hydrometer, second one a photo... http://winemaking.jackkeller.net/hydrom.asp
http://www.northernbrewer.com/shop/beer-and-wine-triple-scale-hydrometer.html

 

[AndyGoodwin]

Yes, the wines from concentrate even age. Link to info on hydrometer, second one a photo... http://winemaking.jackkeller.net/hydrom.asp
http://www.northernbrewer.com/shop/beer-and-wine-triple-scale-hydrometer.html

Yeah that's what I have thanks, one question how can I tell when it has completely finished fermenting? There are still some small bubbles but not anywhere near as much as before plus the airlock is not bubbling much now

 

[saramc]

Yeah that's what I have thanks, one question how can I tell when it has completely finished fermenting? There are still some small bubbles but not anywhere near as much as before plus the airlock is not bubbling much now

Bubbles, quit focusing on bubbles..use your hydrometer. Take a hydrometer reading, 1.000 is indicator of dry, but it still may drop a bit lower (0.996); if you take three consecutive readings over 3 days and there is no change that is an indicator that your ferment MAY be at final gravity. When the reading is more than 1.000 you get to play the 'is it stuck or is it done' game.

 

[AndyGoodwin]

Bubbles, quit focusing on bubbles..use your hydrometer. Take a hydrometer reading, 1.000 is indicator of dry, but it still may drop a bit lower (0.996); if you take three consecutive readings over 3 days and there is no change that is an indicator that your ferment MAY be at final gravity. When the reading is more than 1.000 you get to play the 'is it stuck or is it done' game.

Lol sorry, I did that, it had finished so now just got the elderflower flavour in it for 24hrs then leave it for as long as it takes to clear

 

[AndyGoodwin]

Hey again, just racked it I believe the term is, to another demijohn so it can clear better as there was a lot of crap in the other one from the elder flower, I have seen some people say to "top it up" I guess this means with cold water? This wont water down the taste will it?

 

[saramc]

Hey again, just racked it I believe the term is, to another demijohn so it can clear better as there was a lot of crap in the other one from the elder flower, I have seen some people say to "top it up" I guess this means with cold water? This wont water down the taste will it?

Use a solution which is the same SG as the initial must, or as close as you can get. If at FG you can use another wine even. Some use juice, sugar water, etc.

 

[AndyGoodwin]

Use a solution which is the same SG as the initial must, or as close as you can get. If at FG you can use another wine even. Some use juice, sugar water, etc.

Ok thanks, I added water so will add some more sugar

 

[AndyGoodwin]

Ok thanks, I added water so will add some more sugar

Ok so SG was1.130 just took a reading it's 0.990 does that mean its 14%?

 

[DoctorCAD]

Ok so SG was1.130 just took a reading it's 0.990 does that mean its 14%?

Hard to say with all the "adding" you did, but if the SG was 1.130 ant the FG was .990, you would have over 14%.

Too much alcohol for anything but a BIG red. Going to take a long time to mellow out.

 

[AndyGoodwin]

Hard to say with all the "adding" you did, but if the SG was 1.130 ant the FG was .990, you would have over 14%.

Too much alcohol for anything but a BIG red. Going to take a long time to mellow out.

Yeah I'll let it sitting for a while then read again, the only adding I did was at each stage in the instructions smells good though

 

[DoctorCAD]

Yeah I'll let it sitting for a while then read again, the only adding I did was at each stage in the instructions smells good though

Perfect...you successfully made wine...congrats!!!

 

[podz]

I have a red and white wine I have made, do they still age if left like a normal wine would if made fresh? My dad seems to think they won't. These are my first 2 wines so I have no idea.

Thanks in advance

Let us know how it turns out. I am considering buying a pinot grigio concentrate from the LHBS.

What type of wine were your concentrates?

 

[AndyGoodwin]

Let us know how it turns out. I am considering buying a pinot grigio concentrate from the LHBS.

What type of wine were your concentrates?

The red was a Merlot, it needs more time to age as it tastes pretty cheap but the white wine which was an elderflower is beautiful can drink straight away. I have 5 bottles of white and 5 red. It's worth it for a quick wine, I want to make one from scratch next.

Final reading it came out just over 13% which is pretty good as average is 12.5%