tommyboy937
Active Member
- Joined
- Aug 14, 2013
- Messages
- 33
- Reaction score
- 0
Greetings Home Brewers!
I am new to the site and new to home brewing! With that being said, ill give some back story about what I am up to so somebody may understand my questions. I am in the process of collecting items to build an all grain brewing set up. I have been piecing together different items over the last few weeks and after discussing my new found hobby with some co-workers I found out that brewing wine is also pretty simple and I can use one of my carboys for that while I complete my all grain beer setup.
I was introduced to the local Virginia Muscadine grape and was told it makes a nice sweet wine that has a unique taste. Of course I started to peruse the internet for what on earth i needed to do with my 15 lbs of grapes. I found MANY different articles with many different ways of brewing 5 gallons of wine. I used a bit of local tribal knowledge and some of what I found online to form my Muscadine wine. 15 lbs of grapes, 5 lbs of sugar, a packet of wine yeast, yeast nutrient, 5 campden tablets, a 1/2 teaspoon of wine tannin, and an ounce of toasted oak chips in the must followed by an ounce of fresh oak chips in the primary carboy after a few days. I put it in the carboy after the SG got to around 1.04 with a brix of around 3. Right now i have no idea what my SG should be after a couple days in the first carboy.
TLTR
I could use some wine basics links.
Proportions (fruit to sugar and explanations)
Basic steps
BONUS QUESTION: Anybody ever put toasted oak chips in Muscadine wine? The color is getting really nice and deep but I have 0 clue what it will taste like...
It looks like turning it for the picture loosened up some sediment, it was looking a bit clearer.
I am new to the site and new to home brewing! With that being said, ill give some back story about what I am up to so somebody may understand my questions. I am in the process of collecting items to build an all grain brewing set up. I have been piecing together different items over the last few weeks and after discussing my new found hobby with some co-workers I found out that brewing wine is also pretty simple and I can use one of my carboys for that while I complete my all grain beer setup.
I was introduced to the local Virginia Muscadine grape and was told it makes a nice sweet wine that has a unique taste. Of course I started to peruse the internet for what on earth i needed to do with my 15 lbs of grapes. I found MANY different articles with many different ways of brewing 5 gallons of wine. I used a bit of local tribal knowledge and some of what I found online to form my Muscadine wine. 15 lbs of grapes, 5 lbs of sugar, a packet of wine yeast, yeast nutrient, 5 campden tablets, a 1/2 teaspoon of wine tannin, and an ounce of toasted oak chips in the must followed by an ounce of fresh oak chips in the primary carboy after a few days. I put it in the carboy after the SG got to around 1.04 with a brix of around 3. Right now i have no idea what my SG should be after a couple days in the first carboy.
TLTR
I could use some wine basics links.
Proportions (fruit to sugar and explanations)
Basic steps
(All wines I am sure have a similar process, crush fruit, add stuff , leave bucket for a few days, filter out big ol' chunks, put in carboy with pulpy stuff left in it, option to add sugar? , then at a certain point rack into secondary, then at another point rack into tertiary, then bottle)
I know i can find great information out there but some websites are way to detailed and some are way to plain. A middle of the road quick explanation of the process would help!
BONUS QUESTION: Anybody ever put toasted oak chips in Muscadine wine? The color is getting really nice and deep but I have 0 clue what it will taste like...
It looks like turning it for the picture loosened up some sediment, it was looking a bit clearer.