Hippie Wine Anyone?

[pizzaman]

like i said i've been "sampling" it regularly for months as well as racking it. for anyone who knows anything about wine, everytime you rack it you top it up with water to reduce head space. sorry you weren't aware of that svengoat, maybe next time you have a smartass comment you should read what you're replying to eh...LOL

 

[Yooper]

like i said i've been "sampling" it regularly for months as well as racking it. for anyone who knows anything about wine, everytime you rack it you top it up with water to reduce head space. sorry you weren't aware of that svengoat, maybe next time you have a smartass comment you should read what you're replying to eh...LOL

Well, I understand that others might have joked about decreasing the ABV, but your tone here is pretty dick-ish.

If you're topping up with so much water that you're watering down your wine, you're doing it wrong. I've probably made 600 gallons more of wine than you have, and I have yet to insult others and tell them that topping up decreases your ABV more than 50%.

If you went from 18% ABV to 8% ABV, you added 5 gallons of water to it. I have a feeling your calculations are off.

If it's good, drink up. I'm glad it worked out for you.

 

[pizzaman]

dick-ish is my middle name. haven't you seen any of my other threads? hell, i've been nearly banned from this forum a few times, and "successfully" banned several more. i love it when people dish **** out and then get all offended when it's dished right back to em. makes me laugh a little in that warm fuzzy place on the inside. you know the place i'm talking about.

 

[Yooper]

dick-ish is my middle name. haven't you seen any of my other threads? hell, i've been nearly banned from this forum a few times, and "successfully" banned several more. i love it when people dish **** out and then get all offended when it's dished right back to em. makes me laugh a little in that warm fuzzy place on the inside. you know the place i'm talking about.

I'm not one to dish **** out and enjoy getting it back.

If you can't play nice, go play somewhere else.

 

[jesse]

like i said i've been "sampling" it regularly for months as well as racking it. for anyone who knows anything about wine, everytime you rack it you top it up with water to reduce head space. sorry you weren't aware of that svengoat, maybe next time you have a smartass comment you should read what you're replying to eh...LOL

lol lol lol lol........lol

 

[jesse]

like i said i've been "sampling" it regularly for months as well as racking it. for anyone who knows anything about wine, everytime you rack it you top it up with water to reduce head space. sorry you weren't aware of that svengoat, maybe next time you have a smartass comment you should read what you're replying to eh...LOL

For anyone that knows anything about common sense is that Most people rack to smaller containers..that way they don't change anything.
oh yeah...... lol (at you)

 

[paulthenurse]

You know, it's ok to have absolutely no idea what you are doing with your winemaking. We've all made mistakes before, I'm made a few doozies. That's how you learn. But to have no idea what you are doing and to act like a pompous ass is a bad combination. To revel in being a pompous ass and celebrate getting tossed off other boards because you are such a pompous ass is the mark of a real knucklehead.

Hopefully you will sober up tomorrow and have the common sense to edit your posts.

PTN

 

[JebCkr]

The term "you can't pollish ****" comes to mind. But I like the thinking, if it's going to be crappy it might as well be strong. Cheers.

 

[jevchance]

Here's my experience with wines from scratch.

1) They take forever to mature. Most of my wines are drinkable at 1 year, and hit their stride at 2 years. My dandelion wine took 3 years. No joke.

2) A little sweetening goes a long way, especially on fruit wines. Wine conditioner is your friend. If its too late for that, try a little conditioner in the glass. Honey also works, but doesn't dissolve well in a glass of chilled white wine.

3) If your wines are a bit flat, add some concentrated grape juice (the good stuff, not the drinking juice from the freezer section) or some chopped raisins.

Out of curiosity, what were these wines that tasted so bad to you? Whites? Reds? Fruit wines?

 

[pizzaman]

MOD EDIT- Don't start again.

to the other responses, also very insightful, I was not aware that you should rack to a smaller container as every recipe I've read says to, and if you'll notice I have quotes here to indicate that I'm "quoting" someone: "Rack, top up and refit airlock", referenced here by jack keller from winemaking.jackkeller.net, I only included a couple of his recipes but you get the idea no?
winemaking: Bilberry Wines
winemaking: mustang grape wine

I guess you should tell him that he's not supposed to top up his wines, I'm sure he'd love to hear from you and your expertise.

now lets take a look at my last useful statement "If I had to guess I'd say it is down to about 6-8% alcohol. I'm considering dumping a bunch of fruit and honey in it and seeing if I can't get fermentation going again to boost abv and add some flavor. Not sure how long it takes for the campden and sorbates to lose their effect enough for fermentation to restart, it was about a year last time..."

so again, here is the question, in bold for your viewing ease:

How long should it take for campden and sorbates to lose their effect enough for fermentation to restart?

 

[jevchance]

For the record, I don't rack to a smaller container. However, I'm very good at losing very little must each time I rack. A racking cane is key.

As far as the sulfite and sorbate, I don't think they technically ever lose their effect. They are both chemical compounds that once present, do their job without changing. The potassium sorbate forms sorbic acid that inhibits yeast reproduction, and once added, I don't think yeast will ever effectively reproduce in that must ever again. However, I have not tried this and cannot confirm.

As for the general tomfoolery in this thread, I suggest to all to keep a thick skin (after all, it is an anonymous web forum).

 

[Yooper]

How long should it take for campden and sorbates to lose their effect enough for fermentation to restart?

They should never lose their effectiveness. That's the point. You can sweeten wines by using sorbate and campden, without a chance of refermenting in the bottle years later.

Also, Jack Keller may not have always said in each recipe to rack to a smaller container, but it's pretty much considered "Winemaking 101".

Any more namecalling, (and it case you didn't know, the word "idiot" is considered a name) and we'll be all done here. You came in to ask questions. I can't help it if you don't like the answers. There are other forums that might be better suited to your temperment.

 

[jevchance]

Apparently the first ban didnt work on him.

These forums are better off without these kinds of people.