My wine was fine. (This batch did stick and I added extra yeast) The last 2 bottles I opened foamed so much I lost 1/3 of bottle . I have 10 bottles left. What should I do? Cool them ? Go back to Carboy?
I have a few fields with different fruits from grapes to dragon fruits, and I am an amateur homebrewer and want to get into wild Fermentation for ciders, fruit wines and later for beer after I learn the tricks of it. All the recipes I found online for guidance are not for beginners, or if they say they are, they are full of unnecessary info. I have a basic knowledge of winemaking and brewing. So the question is are any …
I had fermented mango wine weeks back. After a week I did my first racking to remove pulp. The Brix value is not moving down so assuming fermentation is over, I'm planning to bottle it. Initially, after a week, it was very sour then sourness got reduced and it was tasting bitter. Now it tastes flat. Can I add sweetened, thinned homemade mango juice to give it a flavour? Also, can I add metabisulfite and sorbate together? I haven't used …
I've been thinking of making orange wine. I have found a few recipes online, though I'm not sure if these recipes make sense. The first one: https://homefarmer.co.uk/orange-wine-recipe/ Two more: http://winemaking.jackkeller.net/reques33.asp The first recipe listed seems to use a lot of sugar - 3 pounds for 6.5 pints (I think that will come to ~ 3 litres, < 1 gallon). And then there's the juice from oranges on top of that, which will have more sugar! The first recipe on the …
I created 3 liters of pomegranate wine. I think I put excess sugar. Have taken the wine after 24 days. The wine came out pretty well, but its little sugary, is there a way to decrease the sugar content? I am planning to create a new batch with less sugar and mix the new wine with old one, will that work? Any other way to reduce sugar?
We can have the same ABV with diferents gravities. My reading for watermelon wine is: 1.064 0.997 =8.79% However I found some recipes with readings like this to the same type of wine. 1.090 1.023 =8.79% So I would like to understand the influence in the final product of starting with an higer vs lower gravity. I know the first example will be more dry than the second. What can we conclude more from the readings above?
I've got a gallon of really sweet, 16.5% kiwi wine. The fermentation has not been completely stopped but haze didn't settle with time or after I used fining agent. A quick test with methylated spirit confirmed I am dealing with pectin haze. I'm planning to throw in a pectolase solution to my wine to break down pectin. I'm not sure how long I should let it sit before the enzyme has done it's job. Is it more like hours, days …
So I made a grapefruit wine recently, using Ocean Spray 100% grapefruit juice, mostly because I am lazy and it was a test batch of about a gallon and a half. The results were interesting. It is clear that ocean spray uses zest in their concentrate, and in taking the zest some pith clearly came with it. So my grapefruit wine is bitter, pithy bitter. However, when one eats grapefruit, or at least if they eat slices of grapefruit, the …
This was my first attempt. I followed a recipe for jam wine in CJJ Berry's book. Did exactly what he said. Temperature between 26°C-28°C on the heat strip. Used Lalvin K1-V1116. Start OG 1.090, final FG 1.040. ie 6.5% ABV. Added re-start yeast...no difference. What do I do now? Thanks in advance for any advice.
I see some white molds on top of my plastic wine fermenter bucket just in first 3 days old pear wine , my question is that if it is dangerous or not? if not then how can i get rid of those molds?
I bought a house that happens to have a grape vine producing lots of fruit. They are quite small (approx 12mm diameter) and not very sweet, but black in colour. I do not know the varietal. Can anyone tell me if its worth trying to make wine out of them? All the "make your own wine" guides seem to omit statements about general suitably of the source fruit. leaves:
I was wondering if using fruits from a supermarket would make a good wine or not. At the moment I have been buying frozen berry packs which work great but I am looking to branch out into more interesting flavours. If not, where would the best place to get fresh fruit be?
I'm fairly new to homebrewing, and I'm currently making some mango wine. Now stupidly my pectolase and yeast are in very similar looking containers and I've just added my yeast (thinking it was pectolase) to my fruit mash. In a panic to try to save it, I immediately added the pectolase and gave it a good stir. Temp was about 34degrees celcius. Someone please tell me everything will be fine?