Homemade wine making thread

[brother chris]

I know there must be some of us here that make their own wine. I have just a couple simple questions and I am having a hard time finding answers for them.

Here's the scoop:
I just started making my first batch of wine ( I used to cook for a living and always followed recipes exactly), SO, at step 1, you are required to keep the temperature of the wine between 20-23C/ 70-75F.
Now, when I started step 2, the wine is supposed to sit for 5-10 undisturbed. BUT, the instructions on my wine kit does not indicate what temperature the wine is supposed to be at during th 5-10 days. DOES ANYONE KNOW WHAT TEMP IT SHOULD BE AT?

The other question I have is: When the instructions say that the wine should sit undisturbed for 5-10 days, does that mean if you live in the upper part of the house and when someone is walking around the house, does the vibration of them walking around affect the wine?

Thanks for any help.
B.C.

 

[BF]

Re: Homemade wine making thread

Hi BC...

I've made ~ 15 -20 batches... haven't for a couple years now, but hopefully will start up again before long.

The initial temp thing is so the temps are good to get the yeast flourishing. I never warmed mine up, but I did make sure the mix wasn't cold when I sprinkled the yeast on top. (use a mix of cold and hot water, or at least let is come up to room temp before adding the yeast). Then I'd put the bucket next to a hot air register, with a loose lid (slightly bent pizza pan) The lid should not be air tight at all.. Once the yeast gets going, it makes it's own heat. I have heard someone say they used an electric blanket around the bucket to warm it up, but I never bothered. The big thing is to not put it a cellar or cold basement where it's 60 degrees and yeast doesn't get a good start.

Once the fermentation stops, it stops making its own heat, and the temp will drop to room temp. Temp isn't really a big deal...(never bothered to monitor it), but the key is to not expect the yeast to take off in a cold mixture (straight from the cold water tap).

Slight vibration won't bother anything.

After you make a kit or two, you'll see it isn't an exact science... I also tend to over do the sterilizing etc, but have seen how sloppy other people do things, and theirs always seemed to turn out fine too.

Give it a try! Also another tip, think about picking up a spare carboy so you can rack a couple times from one to the other (also can be used for "bulk aging")... lets you get very clear product without filtering (which can be a pain).

good luck!

 

[brother chris]

Re: Homemade wine making thread

Hey, thanks for the info BF. So just the beginning temp is critical, so the yeast can start up. That makes sense.
So racking it a couple times is a good idea hey.....okay.
I'm getting a couple extra glass carboys on the weekend.

What is the maximum time the wine can stay in the carboy for aging?

Thanks,
B.C.

 

[nothreat]

Re: Homemade wine making thread

I make my own beer and it is somewhat similar. I have left beer in the fermenter for 3 weeks before bottling (some recipes call for that). I suspect with the alcohol content of wine (12%+) you could safely leave it for 3 or 4 weeks as long as it is covered.

 

[brother chris]

Re: Homemade wine making thread

Thanks nothreat. So, does the wine have more of an alcohol content, the longer you age it, or just better tasting, or both?
Thanks,
B.C.

 

[BF]

Re: Homemade wine making thread

Hi again,

Wine from kits doesn't age particularly well... I've found it's best if it's used within about 6 months or so... a year is definately pushing it in my experience. I usually racked it to a different carboy something like twice (a few weeks apart), and bottle at about the 2 or 2 1/2 month mark, and then set the wife loose on it When I was in my stride, I'd have a drinkable red and drinkable white handy (in bottles), and have another kit on the go ("on deck"). When I had enough bottles available... the "on deck" would get bottled. The yeast basically uses up all the sugar available, so the alcohol content doesn't keep going up.

White wine in particular can pick up a bad taste if you let it sit in a carboy on top of sediment for too long. Leaving it in a carboy instead of a bottle can be done, but rack it into a clean one to get it off any sediment. Also, problem with leaving them too long in carboys is that the air lock (which it should always have) tends to evaporate dry unless you check on them. I think the real advantage of "bulk aging" is to give it a chance to settle out and become nice and clear and bright without necessarily filtering (but you may still want to). Lots of people filter instead of waiting for gravity to do the job. Product ends up fine, but the few times I did it, I found filtering to be a messy PITA.

Of course if you want to sweeten your wine, you do that before bottling... I tried a couple times with some whites, but always ended up preferring the dryer wines anyway.

I think it took me about 3 or so kits under my belt before I got the feel for how easy it is... it's one of those things that seemed more tricky than it really is.... Also, the supplier stores usually have REALLY helpful and experienced folks that can help you if something doesn't seem right... or also help you pick out kits that might be to your liking. It helps to keep going back to the same store and getting to know the folks there a bit.

good luck!

 

[nothreat]

Re: Homemade wine making thread

I second what BF says. After the sugars are used up, the alcohol content doesn't increase. Sitting just clarifies the wine and the aging will alter the taste some. He is also spot on about it taking a few kits to get comfortable. Of course after that comes cocky and you will likely muck up one batch. I did that and the good thing is even if you do it bad, it generally comes out drinkable - just not perfect. I actually think wine is more of an art than beer. I have had a number of homeade wines and it seems like some people just have a knack for it (or is it just the patience to take your time). I had one friend make a pineapple wine and it was amazing. Didn't sound good, but it was one of the finest wines I have ever tasted. Have fun!

 

[puddle jumper]

Re: Homemade wine making thread

The only thing i have to add is let the specific gravity tell you when to go to the next step not the day count.
happy winning8)

 

[brother chris]

Re: Homemade wine making thread

Cool, nice tips guys...thanks.


Puddle Jumper.....if I let the specific gravity tell me when to go on to the next step, then I'm wondering why was the wine gravity already under 1.000 after the first week???? I just find that very odd.

I bought my first wine kit at Superstore, because it was cheaper there, than at any home-made wine making place.
So, maybe I should just spend the extra $5-$10 for a kit and buy it at a U-brew place, just so I can get some extra tips?

 

[puddle jumper]

Re: Homemade wine making thread

That will depend on the typ of wine you got and how warm you have the wort when the yeast was fermentating.We fermentate our at about 70 deg and takes about 7-10 days on the first stage.
hope this helps.
ps and yes the You Brew stores can be a great help.

 

[BF]

Re: Homemade wine making thread

Hiya again,

Yes specific gravity can help a bit, but after the first few batches I stopped bothering to check it anymore unless I wasn't sure that things were good. I don't think it's especially crucial when you go from the bucket to the carboy... when the fermentation has slowed (a week was standard for me I think?), otherwise it will foam through the airlock. I could tell when the fermentation was done in the carboy by when the air lock on the carboy stops letting CO2 out... Sometimes if you make a batch in the warmer temps of summer, the fermenation can use up all the sugar pretty fast. Then it's nice to check the specific gravity to see whether the sugar actually has been used up, or if maybe your yeast have failed to get going properly (or you can taste it and see it it's sweet).

Oh and I forgot to mention another big advantage to racking from carboy to carboy after it's done... the siphoning knocks a lot of the dissolved CO2 out of the wine... that greatly improves the taste.

Another tip... when you go from one carboy to the other, you always end up loosing a bit of volume since you try not to disturb the sediment on the bottom. Although you could just top up with water (to the neck of the carboy), I prefer to use wine to top it up... also gives me an excuse to open a bottle and sample my product.

My B-I-L likes the superstore kits a lot... I forget the brand, but there was another brand that was my favourite... from the wine supply store. Try a few different types, and find out which ones you like best. I don't think any are bad... some have different types of yeast (and different instructions on how to get them going). One reason I liked my favourite brand, is that I never had a problem getting the yeast going nicely, one or two of the other kits I tried, seemed slightly more finicky and/or the yeast was slower to blossom.

Is yours in the carboy now? Make sure to let us know how its going, or if you have Q's along the way.

 

[brother chris]

Re: Homemade wine making thread

Great tips.
Yeah, the wine is in the carboy. Today I am de-gassing it and racking it to another carboy.
One week to consumption trials
I'll probably have a few more questions after today, thanks.

 

[brother chris]

Re: Homemade wine making thread

Actually, I do have another question.. There is this guy I found online, who has 2 glass carboys. He has both, 19 and 23 liters carboys, for the same price....2 for $25.
Here is his response about them......"Do you want 19 litre or 23 litre? It has been my experience that carboys is one area where "big is not better" but it is your call."
Why would bigger carborys, not be better, since you can make more wine? Or is there an underlying issue that I should know about the different sizes?
Thanks,
B.C.

 

[BF]

Re: Homemade wine making thread

I don't really know why he'd pefer 19's.... Ask him... I think it would be a PITA if you had different sizes... I always made 23 L kits, and all my carboy's are 23's... I was offered a free 19 but turned it down since it wouldn't hold a full batch. I'd buy whatever size you have now.

I think some people just might decide to make their kits to 19 L from the start (extra flavour?). I do know that 19's were more popular in days gone by than they are now.

I usually wait a bit after de-gassing before moving it to another carboy... (assuming you're doing that in the carboy) It gets mixed up a bit during de-gassing, and also once there's less CO2 in there, it'll settle quite a bit in the few days after that.

Sounds like you're right on track...

 

[BF]

Re: Homemade wine making thread

Hey Chris,

So, how'd it turn out?

BTW, this thread prompted me to start my first batch in years... So "thanks!".. I just started degassing tonight.

The ole wine place I used to buy from is kaput, so I picked up one of the Superstore Pinot Noir kits... So far it looks like it'll be a good batch (pretty tastey already, even full of gas)

 

[puddle jumper]

Re: Homemade wine making thread

We just finished a batch.Its an tropical reasling.Boy is it fruity and good.

 

[18rabbit]

Re: Homemade wine making thread

Leave it to the pros to do a pro's job. Buy California wine! 8)

Drinking wine can be considered a pro's job, too, so practice often.

 

[brother chris]

Re: Homemade wine making thread

Hey BF,
I was away for a bit, re-certifying myself for first aid. Well, at least I passed!
The wine is awesome!!!
Thanks so much for the advice.
The day I bottled it, we were not sure how much alcohol was in it. I think we calculated that there was 12% alcohol. So, just to be sure, I said I would have a couple glasses to see if there was any alcohol in it or not. 3 glasses later I'm walking around the house singing and feeling real good!! Yup, there's alcohol in it alright!
I bottled it that day and half the batch is gone already and it has only been about 2 weeks since bottling. :^
I gave a couple bottles away and drank the rest with some friends.
I have 2 more batches on the fly right now, they will be ready in 2 -3 weeks. One is a Cab/Merlot and the other is a Pinot Noir.
Alot of my friends want me to make wine for them now. I guess I make a pretty good bottle of wine for a beginner!
Thanks for all the tips and cheers to a healthy heart. (they say a glass or 2 of wine each day helps the heart....I agree d )

Good to hear that you are making a batch too, Pinot Noir is pretty good!

 

[puddle jumper]

Re: Homemade wine making thread

To one wineo to the othere cheers8)8)

 

[Gary H NC]

Re: Homemade wine making thread

Man! reading these posts has got me wanting a bottle!
Sounds good guys!8)8)