Wine Making

**Smok** · 03-26-2009, 11:52 PM

I never made wine but I was a brew master for a Brewery so if you need help with beer . Oh and wine is not as hard to make as beer lol.

**Ken** · 03-27-2009, 05:03 PM

Originally Posted by Smok

I never made wine but I was a brew master for a Brewery so if you need help with beer . Oh and wine is not as hard to make as beer lol.

Smok - my oldest son brews about twice a month. I'm impressed, except for the pale ales, which I've never cared for to begin with. I'll see if he has any questions. You may just have become his new best friend.

**canid** · 03-27-2009, 05:54 PM

i know what you mean. i don't like really like gin, so it could be the finest in the world, or the nastiest rot gut ever made, i'd probably not even tell the difference.

**Ken** · 03-27-2009, 05:58 PM

Originally Posted by canid

i know what you mean. i don't like really like gin, so it could be the finest in the world, or the nastiest rot gut ever made, i'd probably not even tell the difference.

It's good for you.

I've made "gin" by using juniper berries to flavor some clear flavorless firewater I was given. I also make pastrami with juniper berries.

**canid** · 03-27-2009, 06:41 PM

yeah, juniper is great for red meat, and it actually helps digestion of meats.

if i'm going to use spices to quiet the thunder of white lightning, i'd use crushed allspice and a couple cloves. cinnamon's not bad either.

**Ken** · 03-27-2009, 06:45 PM

Originally Posted by canid

yeah, juniper is great for red meat, and it actually helps digestion of meats.

if i'm going to use spices to quiet the thunder of white lightning, i'd use crushed allspice and a couple cloves. cinnamon's not bad either.

Try ginger, coffee syrup (the strongest coffee you can make, add sugar to taste, and just render it down) pineapple, cherries, or mixed citrus fruits. They're all great. Speaking of which, I'm almost out of my liquid base..........

**canid** · 03-27-2009, 06:57 PM

i like orange, and complete with a bit of rind if you want the zest to carry over.

it's good for acidifying a brew.

the only thing to be careful of with citrus, and a lot of other fruits for that matter is that pectins tend to increase any formation of Methanol, particularly at higher temperature fermentation.

did you know that cheap orrange and apple juice from concentrate can have more methanol than traditional applejack?

**Smok** · 03-29-2009, 02:53 AM

canid nope I had no idea ...

.. Ken ask away would love to help.. But I did not say I was any good ..LOL....

.....But I did Win the Best of Show at The State Fair.....

......Once ....lol

**Skinner** · 01-12-2011, 12:51 AM

Originally Posted by SARKY

I made ballon wine as a kid using sugar, Welches grape juice and yeast.

Yep I Made that too,Kept Adding yeast and Sugar over a 3 Month Time Frame Came Out More Like Hooch Not Wine .Tasted Good But really Strong.Wish I Would Of Proofed It.

**mountain1** · 01-12-2011, 03:16 AM

the wife and i make wine from wild berries everyear. we also have made wine from rosehips and fireweed.
we have some friends in town that have fruit trees so we gather fruit from them most years and make wine from those as well.
we had a bottle of homemade elderberry wine on sunday night. it was a little over 1 1/2 yrs old. good stuff...

**mountain1** · 01-12-2011, 03:20 AM

Originally Posted by Skinner

Yep I Made that too,Kept Adding yeast and Sugar over a 3 Month Time Frame Came Out More Like Hooch Not Wine .Tasted Good But really Strong.Wish I Would Of Proofed It.

ha. thats to funny. i used to raid my moms apple sauce, mix with water and yeast and hide it in my closet until it was ready.
that was before i met the bootleeger...

**gar_** · 01-12-2011, 12:54 PM

I'm certainly not an expert, but have been making wine for most of my life. Have 3 jugs working by the stove right now. This is my 3rd batch this year. I pretty much stick with muscadine's that I pick myself. My methods are probably rustic to most people, but I always have the same folks coming back for more. Equipment: 5 gallon water jug (preferably glass), 2-3 feet of plastic hose, 1" cork from the hardware store.
I do wash the jug and rinse with bleach/water. I used to crush the fruit but have found that simply piercing the skin with a knife works as well and easier to clean up. Put about 2 gallons of fruit in the jug, boil about 7-8 pounds of sugar into spring water, and add to jug. Put in about 1/4 package of plain old bakers yeast. Drill a hold in the cork big enough for the hose. Put just enough hose into the jug to clear the cork, then seal the hose into the cork with candle wax, put the other end of hose in a quart jar filled with water and let it work. When it stops bubbling it's done. About 1 month @ 70-80 degrees. Don't let it sit long after it stops bubbling or it will turn to vinegar. Siphon the wine off into bottles without stirring up the fruit. Usually get about 2-2.5 gallons per jug. This will make a fairly dry wine. The only times I've had problems we're when I used too much yeast or had a back air lock. Good luck