WTD
Well-Known Member
Im ready to try a decent wine recipe today. Im still learning.
Im thinking to begin...
3kg (6.6 pound) frozen mixed berries (I will crush them also)
6L (1.5 gallon) of water
1 teaspoon of nutrient
1/2 teaspoon Pectinase
if i need acid (but i dont know if i need? i like merlot shiraz type reds)
sugar to bring it to about 12% so maybe 1.090 SG.
What does wine this way usually stop at? will it be a touch below 1.000 FG or higher?
Do i need to let the Pectinase work before adding yeast or can i pitch it all in an hour or so?
How important is tannins to wine, i assume ill need to add some but not sure how? oak chiips in secondary fermenter? I like oak flavour
Ill ferment in a 15l benchtop fermenter then syphon into a 5L demijon for secondary. Should i put some oak chips in secondary fermenter and if so what is a good strting point for grams per litre of wine and time frame?
Finally when finished fermenting what is stablizing?
googling gives a lot of info but im wanting a more shorter summary lol. Ive been looking for weeks on and off now.
Wondering what i need to stablize a dry red and what to add to try avoid oxidization. i dont want it sweet at all, want it dry as and clear and not to oxidize lol.
I read somewhere about adding something to help avoid oxidizing but i cant find that page again. antioxidant or something?
Off to the home brew shop to buy more supplies later today to start. Ill bombard them with questions also lol but prefer to know before i go so they dont sell me something i dont need
Cheers
Im thinking to begin...
3kg (6.6 pound) frozen mixed berries (I will crush them also)
6L (1.5 gallon) of water
1 teaspoon of nutrient
1/2 teaspoon Pectinase
if i need acid (but i dont know if i need? i like merlot shiraz type reds)
sugar to bring it to about 12% so maybe 1.090 SG.
What does wine this way usually stop at? will it be a touch below 1.000 FG or higher?
Do i need to let the Pectinase work before adding yeast or can i pitch it all in an hour or so?
How important is tannins to wine, i assume ill need to add some but not sure how? oak chiips in secondary fermenter? I like oak flavour
Ill ferment in a 15l benchtop fermenter then syphon into a 5L demijon for secondary. Should i put some oak chips in secondary fermenter and if so what is a good strting point for grams per litre of wine and time frame?
Finally when finished fermenting what is stablizing?
googling gives a lot of info but im wanting a more shorter summary lol. Ive been looking for weeks on and off now.
Wondering what i need to stablize a dry red and what to add to try avoid oxidization. i dont want it sweet at all, want it dry as and clear and not to oxidize lol.
I read somewhere about adding something to help avoid oxidizing but i cant find that page again. antioxidant or something?
Off to the home brew shop to buy more supplies later today to start. Ill bombard them with questions also lol but prefer to know before i go so they dont sell me something i dont need
Cheers