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The small packet is yeast.
Without yeast it will not ferment into wine.
Maybe it’s an old recipe using natural yeast on the fruit. The problem with that is that you have a high % of failure. Some yeast is good, some bad. If bad yeast takes over the wine goes bad.
I don’t add water to my wine until the end.
I add a little if it goes down. That way you don’t let any bacteria in until after it’s alcoholic.
A. Disturbing the yeast int he bottom when siphoning the wine off.
B. You didn’t let it finish fermenting.
C. You used shop yeast but did not kill the wild yeast on the apples first.
The wild yeast might have taken over.
You have to kill it with campden tablets overnight. Then add your own GOOD yeast.
Does it taste good? I did homemade cider with 12% alcohol (not the way you got a vid on) a while ago and i just couldn’t drink it. Tasted too much yeast.
I made my first gallon of wine (blackberry) when I was 13 and followed that up by many more gallons of different wines! At 35 I was in rehab for 7 months…. oh well it was fun whilst it lasted!
I have a jam making bag which I could use but that’s more of a pain to wash than the pots and pans. Don’t make beer so don’t have a grain steeping bag, not sure what it is actually.
Mark, I’ve been making beer for two months, and I suggest you use a grain steeping bag (fine nylon mesh) to hold the berries in the boil. A much easier cleanup.
You are correct about the sugar…less sugar, less alcohol, less calories.
Never tried it, sounds like it might work. Maybe it will come off though? If you don’t want to spend $2 on an airlock you can just stuff it with cotton wool. That’s the Ye Olde way of doing it. But it’s not as bacteria proof as an airlock.
December 11th, 2009 at 3:02 am
sue
I learnt a new word (yeast=”levure” in french).
Thank you very much indeed.
December 11th, 2009 at 12:54 pm
jere
The small packet is yeast.
Without yeast it will not ferment into wine.
Maybe it’s an old recipe using natural yeast on the fruit. The problem with that is that you have a high % of failure. Some yeast is good, some bad. If bad yeast takes over the wine goes bad.
I don’t add water to my wine until the end.
I add a little if it goes down. That way you don’t let any bacteria in until after it’s alcoholic.
December 12th, 2009 at 10:43 am
antomcke
I found another recipe of wine of raspberry with just : water, sugar and fruits.
What is the small bag ? thanks.
btw: in the french recipe, they move everyday in the demijohn (dissolve sugar in the water with a stick) and they add water (demijohn always fulled)
December 14th, 2009 at 1:52 am
reno
Very Informative, and thanks for your Video-I’m beginning to learn how to make wine.
I tried years ago but I was to chicken to drink it, seeing your confidence I’m thinking of giving it a go.
December 15th, 2009 at 3:29 am
tamath
I used brown sugar in one of my batches of beer. It tastes fine.
December 18th, 2009 at 10:04 am
marbe
HAHA! Onion wine!
: D
December 20th, 2009 at 9:09 pm
desni
You must have either ..
A. Disturbing the yeast int he bottom when siphoning the wine off.
B. You didn’t let it finish fermenting.
C. You used shop yeast but did not kill the wild yeast on the apples first.
The wild yeast might have taken over.
You have to kill it with campden tablets overnight. Then add your own GOOD yeast.
December 23rd, 2009 at 6:02 pm
tincher
No idea
December 26th, 2009 at 8:35 am
maureen
is there any diffrence in weather you use brown or white sugar??
December 26th, 2009 at 8:47 am
verno
Does it taste good? I did homemade cider with 12% alcohol (not the way you got a vid on) a while ago and i just couldn’t drink it. Tasted too much yeast.
December 28th, 2009 at 8:15 am
whaley
lol onion wine no way. I would give the turnip one a miss too.
December 31st, 2009 at 3:06 am
cauthen
lol. Yes, have done for 7 years now
December 31st, 2009 at 6:14 pm
devine
Blimey, maybe stick to the cordial then
January 2nd, 2010 at 8:30 am
louis
I made my first gallon of wine (blackberry) when I was 13
and followed that up by many more gallons of different wines! At 35 I was in rehab for 7 months…. oh well it was fun whilst it lasted!
January 4th, 2010 at 3:38 pm
claire
Hi,
I have a jam making bag which I could use but that’s more of a pain to wash than the pots and pans. Don’t make beer so don’t have a grain steeping bag, not sure what it is actually.
January 6th, 2010 at 2:12 am
domihump
Mark, I’ve been making beer for two months, and I suggest you use a grain steeping bag (fine nylon mesh) to hold the berries in the boil. A much easier cleanup.
You are correct about the sugar…less sugar, less alcohol, less calories.
January 8th, 2010 at 10:46 pm
blackwell
Never tried it, sounds like it might work. Maybe it will come off though? If you don’t want to spend $2 on an airlock you can just stuff it with cotton wool. That’s the Ye Olde way of doing it. But it’s not as bacteria proof as an airlock.
January 10th, 2010 at 12:25 am
guy
What are your thoughts about using a balloon over the bottle top instead of an airlock bubbler?