|
Post by postmonster on Sept 17, 2005 4:51:48 GMT 12.75
I've gotten interested in making wine. I've been studying winemaking internet sites and learing all I can.
I wondering if anyone else on this forum is likeminded and makes their own?
|
|
|
Post by Two Tales on Sept 17, 2005 5:16:57 GMT 12.75
I have been known to let a berry or two ferment in a big ol'crock ;D...haven't for some time now, but once you do it it sticks with ya...Have made every thing from banana to rubarb...some good , some not so good some that would remove the ugly from Phillis Diller (shhhh..... don't tell no one......but I have even been known to cook a li'l of it off in a stainless pot with a funny looking lid ;D,......someone came and took that rig away wasn't hurt'n nobody out there in the woods) Ya gotta share if ya make enough ;D,
|
|
|
Post by OLKoot on Sept 17, 2005 6:42:57 GMT 12.75
The first thing yah gotta do when making wine, is to get a solvent to take the berry stains off your feet after you finish stomping them... ;D ;D ........good luck Hey Two Tales, I see you shaved, I'm in love....have you heard my moose call? ?? ;D
|
|
|
Post by Toby Benoit on Sept 17, 2005 9:41:15 GMT 12.75
I ain't no wine maker sure enough, but my Daddy makes up a batch of special order every now and then.
He'ss about the best around here for muscadine or elderberry. He's a fair trickster at mulberry and strawberry makin too. But, the best is when he uses that funny pot mentioned earlier to run that elderberry into brandy!
Oh yeah!!!
|
|
|
Post by postmonster on Sept 17, 2005 9:42:52 GMT 12.75
tis a shame someone came and took your pressure cooker. Some folks got funny ideas about guys making essential oils and so forth. I'm thinking with these gas prices, a little "enginenuity" might be in order and the pressure cooker could come in handy for the rendering of essential oils for motivational purposes. What I am running into, my must seems a little slow, but it's only been about 36 hours since I added my dry yeast. Perhaps I'm a little impatient, I don't know, I was hoping to see some larger scale activity. I really don't know what to expect, this is my first batch.
|
|
|
Post by Paws on Sept 18, 2005 1:38:38 GMT 12.75
If you did not "activate"your dry yeast first it will be very slow. What kind of container are you using? I use wine bottles with a baloon on the top held in place with a rubber band. Let it work until the baloon deflates then add more sugar and do it again. Strain that off and "purify" the results through a complex process of evaporation and condensation capturing. This purified extract can then be used to fortify the nectar derived of peach, cherry, or plum fermentation for an interesting drink with a heady, rich, near cream body of a tawny color. Word of caution: Never, ever do oranges!! ;D
|
|
|
Post by Two Tales on Sept 18, 2005 3:36:15 GMT 12.75
I have never used the "yeast method" I have always just used berries (fruit) water and bunches of sugar.....and butt loads of time..cheese cloth for straining and more sugar....gets some dandy results that way....5 gallon crock or glass jar 3/4 full of berries 7# of sugar and just enough water to come to the top of the berries..cover with cheese cloth and put in a dark somewhat cooler spot and let it work..takes a couple of weeks before you can remove the berries the liquid level should be quadruple that of barries...strain about a cup and check it with a hydrometer 14 to 20% (makes a good swilling) ;D go to a hobby shop or science equipment site and order your tools (hydrometer and beaker) better products than those beer and wine kits have.... you can now either strain the batch and bottle or add 2-3# more sugar and continue the process or you can add more berries and sugar, to enrich the fullness...all the yeast does is speed up the process of fermentation and prevents it from turning to vinegar later on....I would and do prefer the taste of natural fermentation though.
Oh and Steve ol' Buddy, BITE ME I have this profound fondness for Betty....
|
|
|
Post by Brikatw on Sept 18, 2005 6:44:10 GMT 12.75
My Dad used to make wine all the time. I couldn't tell you much about how he did it but I do remember it was pretty good. He had a concord grape vine in the yard and what was left after the kids and birds went to jelly, juice and of course wine. The Italians(when I was staioned in Sardinia) had a way to make wine by putting the crushed grapes and what not in a 5 gallon glass water bottle with a cork and wet rag around the cork. They kept the rag wet and after a time would filter it out and drink. It varied from glass to glass as to the taste and potency it seemed.
|
|
|
Post by bloodlust on Sept 19, 2005 8:40:55 GMT 12.75
Where do you get winemakers yeast? Any online?
|
|
|
Post by postmonster on Sept 19, 2005 10:02:22 GMT 12.75
The hooch bucket is rocking and rolling now! This is really cool. I've got a 6 gallon bucket for a primary fermentor. That gives me a little headspace for expansion. Next week, I plan to transfer the liquid to a 5 gallon carboy to ferment awhile. I'm going to try to take the strainings and make another batch of blush type wine. I found my wine yeast in Des Moines at a health food store. They had a small amount of wine making ingredients. There is another place in West Des Moines that has a larger selection of wine and beer making supplies. Very interesting to browse. This is where I located my hydrometer. Online, you can learn a lot and buy supplies from www.eckraus.com/index.htm which is located in Independence, MO. They have several types of wine yeast available as well as recipes and a troubleshooting section for fermentation failure. A lot of help, here. www.winemakermag.com/yourfirstwine/grapes.htmlis another site given to me by a guy in Australia who makes a little wine now and again. I have learned a lot from both sites and on another forum there are several with experience to share.
|
|
|
Post by bloodlust on Sept 20, 2005 3:40:53 GMT 12.75
Oh cool! Independence is a short drive for me. I've always wanted to make some good stuff at home. I've gotten to sample stuff my friends show up with at parties and whatnot. The best ever was this jug of some kind of clear liquor a guy bought in Arkansas. That stuff was something else!
|
|
|
Post by postmonster on Sept 20, 2005 5:51:03 GMT 12.75
The clear liquid I got from down there burnt my ears from the inside out! I ran down the hill to a spring and stood there while the saliva strung from my mouth clear to the ground. I was suffering something fierce. Haven't tried any since.
|
|
|
Post by meateater on Sept 20, 2005 13:07:39 GMT 12.75
I'm new to the wine making, but I have a couple of buddies who have been a big help. I'm using an 8 gallon crock to begin the process then transferring to my carboys. I'm using airlocks on my carboys and a balloon on my one gallon jugs. I've got some strawberry and blackberry working right now. I am just guessing at how many gallons of frozen fruit to use and jotting down notes from each batch. Can anybody offer recommendations on how much fruit/sugar you use? If I'm going to fight the snakes and chiggers to get the berries, I want to make darn sure I don't waste them. It is a lot of fun. I'll be glad when I can sample some of my work. It's been a while since I had any of the good ol' clear stuff. Not too many folks make it anymore.
|
|
|
Post by postmonster on Sept 21, 2005 5:11:54 GMT 12.75
Here are some recipes for different fruits. I have read that you can add too much sugar and it will actually act as a preservative. You can add more sugar as it is consumed by the yeast and in the end get a higher alcohol content. www.eckraus.com/wine-making-recipes.html
|
|
|
Post by Paws on Sept 21, 2005 5:18:50 GMT 12.75
Meateater you can still buy "bonded "Everclear" and Moon shine. Here in New Straightsville, Oh there is an annual Moon shine fewtival! Ever heard the song? ;D
|
|
|
Post by meateater on Sept 22, 2005 13:13:55 GMT 12.75
Postmonster, thanks for the link. Lots of information.
|
|
|
Post by meateater on Sept 22, 2005 13:14:55 GMT 12.75
Pawclaws, Sounds like an interesting festival. Which song is that?
|
|
|
Post by Paws on Sept 22, 2005 18:14:20 GMT 12.75
Pawclaws, Sounds like an interesting festival. Which song is that? "New Straitsville" (Makin' moon shine, makin moon shine, ya get a little bottle for a dollar and a dime. For a dollar and a dime you can drink your fill; makin' moon shine up at New Straightsville...) I forget who wrote it, Dwight Yokum I think. In Glouster you could go to the barber shop owned by a certain fellow nick named "Hopeye", tell him you wanted the works and hand him a fiver. You got a haircut, shave,shine, and a gallon! ;D
|
|
|
Post by postmonster on Sept 23, 2005 4:38:00 GMT 12.75
I got this off of another forum. Although this sounds interesting, it doesn't sound like anything I would want to try. ;D
Quote: a co-worker just told me he has made his share in his youth. he said to take a large plastic bag, 5 pounds of sugar, about 4 or 5 gal. of any fruit juice you can get (no matter if it is a mix match or not) throw in a loaf of bread, put this in a dark place for about two to three weeks. just don't tie the bag to tight, the gases need a place to vent. says it never killed anyone he knows of, but every time a guard caught them, it was fifteen days in the hole. hehe Quote
|
|
|
Post by meateater on Sept 29, 2005 13:33:42 GMT 12.75
Thanks for the info folks. I just bottled my very first batch. It is strawberry. Nice color and it tastes great. I'm hooked.....
|
|