Ever drank a good homemade wine?
- Thread starter beauvafr
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Yes, I have drunk many good home made wines. Some mine, & some made by fellow brewers/fermenters. They have ranged from Pinot Gris to Pinot Noir. I've even made a medal winning, solera dry sherry.
Winemaking is not as complicated as beer but requires similar or more patience for a good outcome.
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What made it possible?
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
can you guys explain why this conversation is in the "Lambic & Wild Brewing" thread? does the OP suspect that those strange tastes in the homebrewed wines are caused by wild yeasts and/or bacteria?
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Attention to cleansing, sanitation, & temperature control. And, as I said, patience.
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madscientist451
Well-Known Member
I made wine for a few years before I got into brewing. I used grapes from a local grower and some from California.
My best wine was a white Sevyal Blanc that came out great.
My reds were only so-so, mostly due to the quality of the grapes I was able to get. I did a pretty good blend with using local chancellor and some other types.
Some wine kits make good wine, but what do you expect from grape juice concentrate that has been cooked?
Start with quality grapes. Watch your ferment temperatures, I did all mine at ambient temps in my garage and in the fall that can get quite high. Get the wine racked off the lees when primary stops.
Do your secondary in glass and keep it in the dark. Cold crash the wine to drop out compounds that produce off flavors. Its going to take at least a year for whites, longer for a decent red. The more complex reds can take even longer.
My best wine was a white Sevyal Blanc that came out great.
My reds were only so-so, mostly due to the quality of the grapes I was able to get. I did a pretty good blend with using local chancellor and some other types.
Some wine kits make good wine, but what do you expect from grape juice concentrate that has been cooked?
Start with quality grapes. Watch your ferment temperatures, I did all mine at ambient temps in my garage and in the fall that can get quite high. Get the wine racked off the lees when primary stops.
Do your secondary in glass and keep it in the dark. Cold crash the wine to drop out compounds that produce off flavors. Its going to take at least a year for whites, longer for a decent red. The more complex reds can take even longer.
