Any homemade winemakers out there?

[Mosin]

I've wanted to try this for a while now, but never got around to doing it. This year I'm doing it. And with the Concord grapes just about perfect for the picking I'm ready to try this little experiment. I figured with the five pounds of grapes to make a gallon formula, we'll be doing about a twenty gallon batch. A couple of questions. How many times do you usually rack your wine and what is the minimum time for aging it? Usually?

 

[M E Wolf]

Mosin,

Have you popped into the "Food" Forum? Might have some luck there too

M. E. Wolf

 

[unionblue]

Mosin,

I am a homemade wine drinker.

With this skill in mind, how can I help?

Sincerely,
Unionblue

 

[Bob Owen]

I'm with unionblue! We are at your service!

 

[ole]

Tasting party in Michigan next spring. Y'all come.

 

[Mosin]

Mosin,

I am a homemade wine drinker.

With this skill in mind, how can I help?

Sincerely,
Unionblue

As I am not a wine drinker myself, a majority of this will be given away. All I have is the acid test and hydrometer to go by. This means I really don't know what to taste for in a good redwine, and that's where you come in Unionblue.

 

[tmh10]

I have helped with beer making and in years past moonshine but never wine. I have had homemade wine. Some of it very good and on occasion a batch that you could s**t through a screen door without leaving a trace vintage.

 

[M E Wolf]

Notice:

With permission from Mosin, I'll be moving the thread to the "Food Forum" to see if anybody who lurks there might help.

M. E. Wolf
POSTED IN THE CAPACITY OF MODERATOR
Sept. 16, 2013 11:56 p.m.

 

[donna]

M E Wolf, thanks for moving to Food Forum. I am sure someone who has made wine can give suggestions. I have never made wine but there are many recipes in the cook books I have.

 

[donna]

There is good article on Making Wine at Home at http://allrecipes.com/how-to-make-wine-at-home/

Of course those who make it probably have a lot of advise and know how from actually doing it.

 

[diane]

My folks made elderberry wine once but I don't know how it was done. However, the result was most pleasant and used for special occasions. Unfortunately, for one aunt, every day was a special occasion and, after repeatedly taking several bottles out of her knitting bag whenever she came over - which was at that time often! - the folks never made more wine!

I'll see if the recipe is around here. As I recall it was fairly sweet - that's why us kids got a few little sips.

 

[Mosin]

There is good article on Making Wine at Home at http://allrecipes.com/how-to-make-wine-at-home/

Of course those who make it probably have a lot of advise and know how from actually doing it.

Donna, I tried the link, but said the page was not found . There are tons of recipes out there for this so that shouldn't be a problem. I've have access to some wild grapes now so those will be added in with the Concord grapes.

Thanks,

 

[donna]

Mosin I am sorry I didn't copy site right. It is http://allrecipes.com/howto/how-to-make-wine-at-home/

 

[Mosin]

Just finished the second 5 gallon batch tonight and the first batch is working like crazy. When I began this I didn't know it was going to be a full fledged science project. Hydometers, acid tests, Specific gavity.

 

[TinCan]

Like Ted I've made shine once and all who tasted it said it could take paint off a fender. This is good yes?

 

[Cumpston1862]

I've wanted to try this for a while now, but never got around to doing it. This year I'm doing it. And with the Concord grapes just about perfect for the picking I'm ready to try this little experiment. I figured with the five pounds of grapes to make a gallon formula, we'll be doing about a twenty gallon batch. A couple of questions. How many times do you usually rack your wine and what is the minimum time for aging it? Usually?

Racking the wine is a matter of preference really. I myself don't. Some home winemakers do but since I age my wine in a barrel it really wasn't conducive for me. Why? Because you have to keep putting the wine in smaller and smaller vessels every time you rack it for one thing. And with a barrel this would eat up all my topping off wine. I also personally believe the sediment adds to the taste in the aging process and is beneficial in cleaning the arteries.

Aging the wine depends on what grapes you are using and what kind of vessel you are using. I believe concord grapes can/need to be aged at least six months to a year. If you are using glass carboys probably 6-9 months. If you added wood chips or are using a barrel up to a year.

At the end of the day again its about preference. Some people like their wine young tasting and others like it aged. It depends on what you like. Concord grapes tend to make a sweet wine which is again a matter of preference.

 

[Mosin]

Racking the wine is a matter of preference really. I myself don't. Some home winemakers do but since I age my wine in a barrel it really wasn't conducive for me. Why? Because you have to keep putting the wine in smaller and smaller vessels every time you rack it for one thing. And with a barrel this would eat up all my topping off wine. I also personally believe the sediment adds to the taste in the aging process and is beneficial in cleaning the arteries.

Aging the wine depends on what grapes you are using and what kind of vessel you are using. I believe concord grapes can/need to be aged at least six months to a year. If you are using glass carboys probably 6-9 months. If you added wood chips or are using a barrel up to a year.

At the end of the day again its about preference. Some people like their wine young tasting and others like it aged. It depends on what you like. Concord grapes tend to make a sweet wine which is again a matter of preference.

Thanks for your post. Now you have me thinking wether I want to rack it or not. wouldn't I have to though, at least once to go from the primary to the secondary fermenter? Also to get that frothy foam off the top... or does this go away. One more if you don't mind. Do you personaly stop your fermentation at SG 0.990 or just let it run it's coarse until all the sugar is consumed?

 

[Cumpston1862]

Thanks for your post. Now you have me thinking wether I want to rack it or not. wouldn't I have to though, at least once to go from the primary to the secondary fermenter? Also to get that frothy foam off the top... or does this go away. One more if you don't mind. Do you personaly stop your fermentation at SG 0.990 or just let it run it's coarse until all the sugar is consumed?

Where are you in the process? I got the impression you had crushed your grapes already? If you have crushed the grapes make sure you take the stems out of the "mash" as much as possible. The stems don't add anything to the wine but a bitter taste. I am assuming you tested the potential alcohol right after crushing the grapes. It should have been at least 12.5%. IF it was lower than that you should add sugar.

The fermentation process will start, depending on what you have the mash in, within 12 hours. This is evident by the frothy foam on top. It is important to push down the cap twice a day otherwise the it will start to mold! All you need to do is wash your hands and than mix the mash up. I usually do it in the morning before work and later when I come home. After several days the fermentation process will slow down. If you are checking with your hydrometer you will see the sugar is turning into alcohol.

When the fermentation process is slowed down to the point where you are not getting the cap as before and the hydrometer says its done than it will be time to put it into an aging vat. This in answer to your question is "racking" it. You don't want the grape shells. seeds and other stuff in your aging vessel. So yes filter that out and put it into your carboy or barrel.

Even though the fermentation process has slowed down considerably the wine is STILL fermenting because of that you will want to put an airlock on your aging vessel. The airlock will allow the wine to continue fermenting and start aging. The airlock should be a U shaped plastic gizmo with a rubber stpper to fit into your carboy neck. You will need to put water or something into the airlock so the fruit flies and air does not go directly into the wine. I personally use vodka or some kind of neutral hard alcohol just in case it gets pulled into the wine. You will notice bubbles passing through this liquid. This is the wine still fermenting. Your wine will need to sit this way for a few months. The bubbling will slow down and or speed up depending on weather conditions. Check the wine very day to make sure the alcohol in the airlock has not evaporated or gotten sucked into the wine.

If you decide to taste your wine right after fermentation don't panic if it doesn't taste good. No wine tastes good at that point. I tried to cover as many points as possible. Hopefully I answered some of your questions. If I confused you or you have any others feel free to ask me.

 

[Cumpston1862]

A couple more thoughts. That frothy foam is the bulk of your yeast so don't skim that off. As I mentioned push the cap down and mix it back in. Did you introduce a yeast or use a natural wild one?

 

[ole]

Enough talk! When is the tasting?