I am making my first few bottles of wine the poor boy way, from juice bottles from the store. These are just experiments to have fun and if I want to get more serious about wine making I will probably go to using the kits. Having said that, as I’m new at this I have a lot of questions. I’ve read a lot in this forum which has been very informational and helpful. But some of the information has been contradictory as well. So I’m going to see what I can get straightened out in this thread.
Anyway, this is what I have fermenting at the moment.
64oz Strawberry Banana, one packet EC1118, one cup sugar – Started on 4/28
64oz Strawberry Banana, one packet Dry Active Yeast, one cup sugar – Started on 4/28
I know this is not the best yeast to use, I’m just using it in this one bottle to compare the taste.
64oz Berry Blend, one packet EC1118, one cup sugar – Started on 4/28
64oz White Grape Cherry, one packet EC1118, one cup sugar – Started on 5/1
64oz White Grape Cherry, one packet EC1118, one and one half cup sugar – Started on 5/1 (again used more sugar just to compare the taste)
For the bottles that I have two of the same thing I changed the ingredients just to compare the taste and help learn along the way.
Two of the first batch (started on 4/28) look to be almost finished fermenting as the bubbles are slow. I will probably wait until the 8th (10 days) before starting the next steps.
My questions are:
After fermenting is complete. I am going to rack once (siphon to a different container) and maybe filter. At that point, can I put it in a glass container, top it and age it on a shelf? Or do I need to rack it a few more times?
I’m thinking if I filter it I should be able to top it and store it or will I need to put an airlock on it as it may still ferment and cause the glass container to break?
When I store it/age it, does it need to be in a cold or warm place? Wine cellars are usually cool.
On another note, my preference is a wine on the sweet side. Any suggestions on the best way to achieve that? I’m keeping this the cheap and easy way for now with no clearing agents or anything like that. If I like this I will get the wine kits and have some real fun.
Anyway, this is what I have fermenting at the moment.
64oz Strawberry Banana, one packet EC1118, one cup sugar – Started on 4/28
64oz Strawberry Banana, one packet Dry Active Yeast, one cup sugar – Started on 4/28
I know this is not the best yeast to use, I’m just using it in this one bottle to compare the taste.
64oz Berry Blend, one packet EC1118, one cup sugar – Started on 4/28
64oz White Grape Cherry, one packet EC1118, one cup sugar – Started on 5/1
64oz White Grape Cherry, one packet EC1118, one and one half cup sugar – Started on 5/1 (again used more sugar just to compare the taste)
For the bottles that I have two of the same thing I changed the ingredients just to compare the taste and help learn along the way.
Two of the first batch (started on 4/28) look to be almost finished fermenting as the bubbles are slow. I will probably wait until the 8th (10 days) before starting the next steps.
My questions are:
After fermenting is complete. I am going to rack once (siphon to a different container) and maybe filter. At that point, can I put it in a glass container, top it and age it on a shelf? Or do I need to rack it a few more times?
I’m thinking if I filter it I should be able to top it and store it or will I need to put an airlock on it as it may still ferment and cause the glass container to break?
When I store it/age it, does it need to be in a cold or warm place? Wine cellars are usually cool.
On another note, my preference is a wine on the sweet side. Any suggestions on the best way to achieve that? I’m keeping this the cheap and easy way for now with no clearing agents or anything like that. If I like this I will get the wine kits and have some real fun.