This was a good year for fruit here in north western N.M. my wife and I picked 240lb of grapes off of the old vines that were on the property when we moved in. I had to do a lot of pruning to get them back in shape . Hey had what might have been 15 years of old growth on them and only gave 15-20 lb the two earlier years. We have planted 67 vines of reds and will put in the whites in the spring.
So for all you true believers I am going to speak heresy now. They are seedless table grapes but I pressed them any how. We did less them half of them and got 6 gl of juice bix 21. It went straight into the fomenter with some champagne yeast . A little over a week ago. It had slowed down so I only saw a bubble in the air lock every few minuets. I need the primary for some cider soon so I racked it off to a carboy. It has a -bix now.
IT TAST LIKE LEMONADE. It is not bad I like lemonade but I had hope for something dry and tart. This is very citric. I had added 1 table spoon of tannins, one of peptic enzyme and one of wine acid at pressing at the advice of a friend that has worked in wineries and is a wine wholesaler now.
1. Can I add something to cut the lemon taste. More tannins? Or do I have lemon flavored grape wine. We were real stoked to have are first batch from our yard. We have done lots of kit wines, berry wines ,ciders and butt loads of beers.
2. The inside of the fomenter was covered in crystals. We had crystals form in the grape juice we got from the steam juicer we use last year. What are they? Last year it was a mix of the table and concords.
3. Lastly when we were racking the wine it was milky white. Put some it a glass and the hydrometer flask. After we were done the wine in the glass and the top of the flask had turned blue gray. Is this raped oxidation? I did fill the carboy with co2 from my beer tank before I transfer the wine so as of now that wine is milky and not gray.
I have not use clarifying agents in any of the ciders or the yellow cherry wine. they clear up fine after a few months in in the carboy. I do use pectin in them and I did in this also.
I am eagerly looking foreword to yous alls words . brewtroll
So for all you true believers I am going to speak heresy now. They are seedless table grapes but I pressed them any how. We did less them half of them and got 6 gl of juice bix 21. It went straight into the fomenter with some champagne yeast . A little over a week ago. It had slowed down so I only saw a bubble in the air lock every few minuets. I need the primary for some cider soon so I racked it off to a carboy. It has a -bix now.
IT TAST LIKE LEMONADE. It is not bad I like lemonade but I had hope for something dry and tart. This is very citric. I had added 1 table spoon of tannins, one of peptic enzyme and one of wine acid at pressing at the advice of a friend that has worked in wineries and is a wine wholesaler now.
1. Can I add something to cut the lemon taste. More tannins? Or do I have lemon flavored grape wine. We were real stoked to have are first batch from our yard. We have done lots of kit wines, berry wines ,ciders and butt loads of beers.
2. The inside of the fomenter was covered in crystals. We had crystals form in the grape juice we got from the steam juicer we use last year. What are they? Last year it was a mix of the table and concords.
3. Lastly when we were racking the wine it was milky white. Put some it a glass and the hydrometer flask. After we were done the wine in the glass and the top of the flask had turned blue gray. Is this raped oxidation? I did fill the carboy with co2 from my beer tank before I transfer the wine so as of now that wine is milky and not gray.
I have not use clarifying agents in any of the ciders or the yellow cherry wine. they clear up fine after a few months in in the carboy. I do use pectin in them and I did in this also.
I am eagerly looking foreword to yous alls words . brewtroll