Making wine (28)
**UPDATE**
Well, 2 out of 3 carboys of the new wine has been bottled and it is aging well and clearing up naturally. I'll probably have to rack it (siphon the wine off the sediment) 1-2 more times as the yeast dies and settles to the bottom. I don't like to use chemicles to stop the fermentation process instead I prefer to allow the alcohol content get so high the yeast can't live in it anymore. At that point the wine is ready to bottle and drink. Of course it's ready to drink long before that but bottling actively fermenting wine can lead to the bottle exploding.
So far I have 16 2Liter bottles and tomorrow I'll have 8 more.
A typical wine bottle is 750 ML which works out to 64 bottles. The crushed grapes cost $125.00 which means each bottle cost me $1.95. Not bad for the best wine you ever tasted!
Well, 2 out of 3 carboys of the new wine has been bottled and it is aging well and clearing up naturally. I'll probably have to rack it (siphon the wine off the sediment) 1-2 more times as the yeast dies and settles to the bottom. I don't like to use chemicles to stop the fermentation process instead I prefer to allow the alcohol content get so high the yeast can't live in it anymore. At that point the wine is ready to bottle and drink. Of course it's ready to drink long before that but bottling actively fermenting wine can lead to the bottle exploding.
So far I have 16 2Liter bottles and tomorrow I'll have 8 more.
A typical wine bottle is 750 ML which works out to 64 bottles. The crushed grapes cost $125.00 which means each bottle cost me $1.95. Not bad for the best wine you ever tasted!
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ooby_dooby: **UPDATE**
Well, 2 out of 3 carboys of the new wine has been bottled and it is aging well and clearing up naturally. I'll probably have to rack it (siphon the wine off the sediment) 1-2 more times as the yeast dies and settles to the bottom. I don't like to use chemicles to stop the fermentation process instead I prefer to allow the alcohol content get so high the yeast can't live in it anymore. At that point the wine is ready to bottle and drink. Of course it's ready to drink long before that but bottling actively fermenting wine can lead to the bottle exploding.
So far I have 16 2Liter bottles and tomorrow I'll have 8 more.
A typical wine bottle is 750 ML which works out to 64 bottles. The crushed grapes cost $125.00 which means each bottle cost me $1.95. Not bad for the best wine you ever tasted!
Well, 2 out of 3 carboys of the new wine has been bottled and it is aging well and clearing up naturally. I'll probably have to rack it (siphon the wine off the sediment) 1-2 more times as the yeast dies and settles to the bottom. I don't like to use chemicles to stop the fermentation process instead I prefer to allow the alcohol content get so high the yeast can't live in it anymore. At that point the wine is ready to bottle and drink. Of course it's ready to drink long before that but bottling actively fermenting wine can lead to the bottle exploding.
So far I have 16 2Liter bottles and tomorrow I'll have 8 more.
A typical wine bottle is 750 ML which works out to 64 bottles. The crushed grapes cost $125.00 which means each bottle cost me $1.95. Not bad for the best wine you ever tasted!
yum.....am I still getting a special delivery?
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starshinebright: yum.....am I still getting a special delivery?
I'm not sure I'll be successful getting through airport security with a bottle of home made wine. 
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ooby_dooby: I'm not sure I'll be successful getting through airport security with a bottle of home made wine.
darn..................------ This thread is Archived ------
In response to: Well, I went to the vineyard today and bought 135 lbs (61kg) of crushed and de-stemmed Cabernet Sauvignon grapes.
I didn't use any sulfites (used to kill the natural wild yeast) as I'm not a purist. Plus I have a neighbor who is alergic to it. I like the uncertaintity of wondering what the finished product will turn out like. BTW, my wine is always outrageous trust me!
This is a really good year for wine from this part of the country as we are in a minor drought and it's been pretty dry all year. This causes the sugar level of the grapes to be higher, in fact this batch tested to 26 on the Balling scale. I raised the SG to 1.120 for a semi sweet wine.
Any wine makers here? I'm sure there is!
I didn't use any sulfites (used to kill the natural wild yeast) as I'm not a purist. Plus I have a neighbor who is alergic to it. I like the uncertaintity of wondering what the finished product will turn out like. BTW, my wine is always outrageous trust me!
This is a really good year for wine from this part of the country as we are in a minor drought and it's been pretty dry all year. This causes the sugar level of the grapes to be higher, in fact this batch tested to 26 on the Balling scale. I raised the SG to 1.120 for a semi sweet wine.
Any wine makers here? I'm sure there is!
Hi Ooby dooby....
Yes I make Wine..... I may not be a Professional, But I have Made Some STRONG Wines....
I have made about 5 batches, 5 gallons at a time,
tho I havent Drank for Several Years, I still have friends who like Checking some out, so a party or something, I bring Some to Warm their bellies
I have used campden tables to Kill the Nateral Yeasts, On 4 batches, and the last batch was Grape wine, and Natural yeast to fermiment it....
It is really Good tasting, and Quite Strong
The Strongest wine was Using Champainge yeast..
This brings The alcohol level to about 22%
where many yeasts may be 6, 9, 12% the Champaigne yeast makes it stronger,
I put 10 lbs. sugar to 5 gallons, in this last batch and was Quite strong....
I have 2 buckets of Pears outside , and was thinking today,
I need to start some, as the pears are allready here, i picked some up last week.....
Maybe ????? could just add Yeast , AND, leave the natural too....
never tried it , but would work...
but for natural yeast, you adjust the higher alcohol level by the amount of sugar added.....
So if you want it strong, add more sugar....
Funny thing, you can make wine out of just about anything..
It it will spoil and ferment, it will make wine,
I bet i could make some out of green grass...
I made some percimmion wine and must have got a bad one or two, the wine was 22% alcohol, But the taste wasnt so hot
Tho it would Lay you down
and if you drank too much you would be green....
So yes i enjoy making it, have a little savy on how to...
and instead of having to siphon off the Wine, you can buy a little plastic valve, and put it in the lower side of a 5 gal. bucket, about and inch up from the bottom, then when it is cleared, just open the valve and fill your bottles,
so much easier than the siphon method,....
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HotrodLarrys: Hi Ooby dooby.... Yes I make Wine..... I may not be a Professional, But I have Made Some STRONG Wines....
I have made about 5 batches, 5 gallons at a time,
tho I havent Drank for Several Years, I still have friends who like Checking some out, so a party or something, I bring Some to Warm their bellies
I have used campden tables to Kill the Nateral Yeasts, On 4 batches, and the last batch was Grape wine, and Natural yeast to fermiment it....
It is really Good tasting, and Quite Strong The Strongest wine was Using Champainge yeast..
This brings The alcohol level to about 22%
where many yeasts may be 6, 9, 12% the Champaigne yeast makes it stronger,
I put 10 lbs. sugar to 5 gallons, in this last batch and was Quite strong....
I have 2 buckets of Pears outside , and was thinking today,
I need to start some, as the pears are allready here, i picked some up last week.....
Maybe ????? could just add Yeast , AND, leave the natural too....
never tried it , but would work...
but for natural yeast, you adjust the higher alcohol level by the amount of sugar added.....
So if you want it strong, add more sugar.... Funny thing, you can make wine out of just about anything..
It it will spoil and ferment, it will make wine,
I bet i could make some out of green grass...
I made some percimmion wine and must have got a bad one or two, the wine was 22% alcohol, But the taste wasnt so hot
Tho it would Lay you down
and if you drank too much you would be green....
So yes i enjoy making it, have a little savy on how to...
and instead of having to siphon off the Wine, you can buy a little plastic valve, and put it in the lower side of a 5 gal. bucket, about and inch up from the bottom, then when it is cleared, just open the valve and fill your bottles,
so much easier than the siphon method,....
Ah a fellow wine maker.I have made about 5 batches, 5 gallons at a time,
tho I havent Drank for Several Years, I still have friends who like Checking some out, so a party or something, I bring Some to Warm their bellies
I have used campden tables to Kill the Nateral Yeasts, On 4 batches, and the last batch was Grape wine, and Natural yeast to fermiment it....
It is really Good tasting, and Quite Strong The Strongest wine was Using Champainge yeast..
This brings The alcohol level to about 22%
where many yeasts may be 6, 9, 12% the Champaigne yeast makes it stronger,
I put 10 lbs. sugar to 5 gallons, in this last batch and was Quite strong....
I have 2 buckets of Pears outside , and was thinking today,
I need to start some, as the pears are allready here, i picked some up last week.....
Maybe ????? could just add Yeast , AND, leave the natural too....
never tried it , but would work...
but for natural yeast, you adjust the higher alcohol level by the amount of sugar added.....
So if you want it strong, add more sugar.... Funny thing, you can make wine out of just about anything..
It it will spoil and ferment, it will make wine,
I bet i could make some out of green grass...
I made some percimmion wine and must have got a bad one or two, the wine was 22% alcohol, But the taste wasnt so hot
Tho it would Lay you down
and if you drank too much you would be green....
So yes i enjoy making it, have a little savy on how to...
and instead of having to siphon off the Wine, you can buy a little plastic valve, and put it in the lower side of a 5 gal. bucket, about and inch up from the bottom, then when it is cleared, just open the valve and fill your bottles,
so much easier than the siphon method,....
Thanks for the tips. I'll try some of them next time. Especially the Champaigne yeast. 10 lbs of sugar in 5 gallons is like making jelly. You must like really sweet wine.------ This thread is Archived ------
^^^^ that is the longest non-boosted post I've ever seen.
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This year I picked 180 pounds of Elderberries . The more we make ,the more friends we have . It test at 17 and is still very sweet and fruity . We have also made apple , peach , cherry . Last year we also made wild and concord grape . Just tonight the neighbors are trying to get the wild grape off me .
No dry wines here .