Blacksmith1
Captain Cheap
No can do. most of the year the water table here is about 3 ft down.
Ever age a batch in an oak barrel?I have a shed behind the house. It is not ideal, the temp fluctuates too much, but its the best I have. And none of my wine is really lone term 2-3 years is about it.
Looks like my mix is finally putt-puttering away! My Italian neighbor dug a hole and kept the wine bottle on a string to keep it cold while working in the yard. Maybe follow a similar idea?
Ever age a batch in an oak barrel?
[emoji57]
What are ur go to yeast(s)?No, don't have a barrel and am too cheap to buy one ;-)
And to be honest, my homemade ciders and wines are so good I don't feel terribly pressed to try to improve them. I really think my cider is far superior to anything I can buy around here.
Ever add any acid blend post fermentation to ur Welch's vino? (...or any other post fermentation tweaks...like wine tannin etc)I used Notty or Safecide for ciders, and mostly wild ferments for my wines. I seems I have some really nice wild yeast in my little berry batch.
I know some are very skeptical about wind ferments, but all my wild wines have turned out great. The only problem I've ever had was with some perry I made with wild yeast. It was really funky, but still drinkable. In fact, one friend loved it so much he is trying to reproduce that exact funk. But my wild ferment wines are always smooth, ferment to completion well, and age nicely in 6-12 months.
Ever add any acid blend post fermentation to ur Welch's vino? (...or any other post fermentation tweaks...like wine tannin etc)
Think I'm gonna try a few different things with this my first batch -- bottled plain, bottled with acid blend & aged in oak barrel -- see how they turn out after 6months & 1yr. [emoji111]
Think I'm gonna try a few different things with this my first batch -- bottled plain, bottled with acid blend & aged in oak barrel -- see how they turn out after 6months & 1yr. [emoji111]
Yea...me either till fiancee got me one for bday2L barrel? Never heard of such. But if that will cut down the time to just 3 months or so, give it a try. Never know till you do.
looks like the same barrel my LHBS has for $150. The site doesn't mention shipping.
The 10L is about $20 to ship to me in Michigan...looks like the same barrel my LHBS has for $150. The site doesn't mention shipping.
...and raisins if you're gonna use em should tossed into primary, right from the start?Depends on what you're making. I use them in my banana wine: https://www.homebrewtalk.com/forum/threads/banana-wine.33636/ but not usually in the Welch's wine unless it's too thin.
...and raisins if you're gonna use em should tossed into primary, right from the start?
I just made a batch of regular welch's wine. Even right after racking it is quite good. Here is what I did:
1/2 gal Welch's
1 can Welch's concentrate
20 chopped raisins
red star white yeast (its all I had on hand)
It started out at 1.108 and fermented out to 14.5abv in 21 days. At this point it tasted just like any $10 bottle of table wine. But I back sweetened with 1/2 cup of concentrate and it is great!
I can't believe how easy it was to make a decent wine. I am making a gal right now, just to make sure it was not a fluke. If all goes as well, I will make a larger batch and age it. I bet it will be outstanding
I have a question. What are you, or anyone else, using to strain the fermented wine? I've made this many times but always struggle with straining.
I generally use three cans of welch's with water, 2lbs of sugar and a packet of yeast. Haven't tried the raisins but I think I will.
Using D47....after cold crashing the lees should be like a very thick caramel syrup...so I'll just rack right off em -- no filtering needed [emoji57] What yeast do you use?I have a question. What are you, or anyone else, using to strain the fermented wine? I've made this many times but always struggle with straining.
I generally use three cans of welch's with water, 2lbs of sugar and a packet of yeast. Haven't tried the raisins but I think I will.
What's to strain? There's a good bit of sediment after a couple of weeks, but it goes to the bottom and stays there. You transfer the wine from one bulk container/fermenter to another several times, leaving almost all the sediment behind each time.
Using D47....after cold crashing the lees should be like a very thick caramel syrup...so I'll just rack right off em -- no filtering needed [emoji57] What yeast do you use?
D47 is a dry wine yeast with an alcohol tolerance around 14% & tends to leave things fruity with a really nice mouthfeel. (I ferment in the low-mid60F range.) It has great flocculation -- meaning it forms nice solid "gunk" (aka lees) at the bottom. Some yeasts are much better at this than others. Cold crashing = tossing fermenter in fridge to help facilitate flocculation. So with the caramel syrup like lees/gunk...they stay in the fermenter when I rack/transfer the wine/cider/whatever to a different container...and I don't need to filter anything. Some folks rack multiple times.Can you explain that in plain talk? Novice at the technical terms. I've made many batches but never got into the technical side of it. I just make it to taste. I've bottled it before after hearting to kill the yeast. Just not sure if that's the best way.
The gunk at the bottom. It's also a bit hazy closer to the bottom you get. Also what is your best way to kill the yeast if you want to bottle?
Anyone else make a larger than 1gal batch of this....like I'm doing? (Mines about 4.5gals)
How long do ya bulk age ur batches for? Try oak barrel aging?I usually do 4 gallons at a time.
How long do ya bulk age ur batches for? Try oak barrel aging?
What's ur go to yeast for this vino?Couple of months total for fermentation and bulk aging/clearing. No, I don't like oak in wine. (might be okay if it's subtle, but it's never subtle)
What's ur go to yeast for this vino?
Enter your email address to join: