HOME BREWING

[stuhan]

22 minutes ago, WaccineChinawatiiRaporn said:

Thank you Kruu Stu....you are the Paw Paw of this thread! Legend in the making . . .

Love his video's

[Faraday]

Is this a tale of woe.....?

The Cherry I made on 23 July seems to be a bit too sweet, & I fear it's done fermenting.

Recipe: 4 kg Cherries

               4 kg sugar

                8 L water.

OG - 1130

SG - 1065

ABV - 8.5%

It's been on an SG of 1065 for 7 days, & it's clear...

I was thinking about using the Lalvin BM 4 X 4 as it has a potential alcohol of 15%.

At the moment, the wine is too sweet for me, & wondered about trying re ferment it 

What do you think, Stu?

 

[WaccineChinawatiiRaporn]

39 minutes ago, Faraday said:

The Mango wine has long gone...

It was fine, tasted ok. I used 1kg sugar to 4 litres water.

Btw, what's the story with your TT name?

Just cannot work it out.

Oh ha ha, does not mean anything, just jibberish. Whatever was on the TV in the background when I made the account....VACCINE, THAKSIN CHINAWAT, COVID-SIP-GOW, ect. Now I can't change it!

[Faraday]

1 hour ago, WaccineChinawatiiRaporn said:

Oh ha ha, does not mean anything, just jibberish. Whatever was on the TV in the background when I made the account....VACCINE, THAKSIN CHINAWAT, COVID-SIP-GOW, ect. Now I can't change it!

Just send a pm to one of the moderators, they can change it.

[Marble-eye]

This topic has inspired me to have another go at wine making, although have done some great beers I decided to stop for various reasons. 

I've had these two bottles of pineapple wine laying about now for 3 years so might be a good idea to re-bottle and de-gas them and give them a try. I'm guessing one might not be pineapple due to the different colour, I was doing some rambutan wine about the same time. I have disturbed some of the sediment in the bottles so will wait untill clear again. 

What can possibly go wrong.

[stuhan]

18 hours ago, Faraday said:

Is this a tale of woe.....?

The Cherry I made on 23 July seems to be a bit too sweet, & I fear it's done fermenting.

Recipe: 4 kg Cherries

               4 kg sugar

                8 L water.

OG - 1130

SG - 1065

ABV - 8.5%

It's been on an SG of 1065 for 7 days, & it's clear...

I was thinking about using the Lalvin BM 4 X 4 as it has a potential alcohol of 15%.

At the moment, the wine is too sweet for me, & wondered about trying re ferment it 

What do you think, Stu?

OH MY,

Thats a lot of sugar. I fear the yeast has been overwhelmed by the sugar and stopped working, 2.5 kg would have been the maximum amount of sugar. Are you sure about your O.G reading of 1.130, coz by my calculations 4kg sugar in 8L of juice would be 1.190 off the scale 27%. If  thats the case you will need to dilute with another 4L of water then add more yeast and see what happens.

[stuhan]

12 minutes ago, stuhan said:

OH MY,

Thats a lot of sugar. I fear the yeast has been overwhelmed by the sugar and stopped working, 2.5 kg would have been the maximum amount of sugar. Are you sure about your O.G reading of 1.130, coz by my calculations 4kg sugar in 8L of juice would be 1.190 off the scale 27%. If  thats the case you will need to dilute with another 4L of water then add more yeast and see what happens.

If you don't have a big enough d.j/bottle then split it up into 2 d.j/bottles. In the end if all fails save it, add 2 bottles of brandy,you will have some wicked cherry brandy.

Edited August 21, 2021 by stuhan

[Faraday]

34 minutes ago, stuhan said:

OH MY,

Thats a lot of sugar. I fear the yeast has been overwhelmed by the sugar and stopped working, 2.5 kg would have been the maximum amount of sugar. Are you sure about your O.G reading of 1.130, coz by my calculations 4kg sugar in 8L of juice would be 1.190 off the scale 27%. If  thats the case you will need to dilute with another 4L of water then add more yeast and see what happens.

Just don't know what I was thinking...!

If it doesn't work then I'll get some Brandy...

Which will give me 9.5 litres of Cherry Brandy..

That'll get the whole village pissed up!!!555!

[Faraday]

Just talked to my wife...she wants to put Hennessy in it!!!

She's joking...I think....555!

 

[stuhan]

29 minutes ago, Faraday said:

Just don't know what I was thinking...!

If it doesn't work then I'll get some Brandy...

Which will give me 9.5 litres of Cherry Brandy..

That'll get the whole village pissed up!!!555!

Not the end of the world, try to dilute and add yeast again, after you dilute it check the O.G. As you say you can invite the village for a cherry brandy BBQ.

[stuhan]

 

Conversion Charts for Wine Making

Four handy conversion charts used in wine making. These will help you convert liquid, powder and sugar measurements that all wine recipes call for.

Most recipes are for 1 gallon of wine. If you are making more, please be sure to increase all ingredients by the number of gallons being made. ONE packet of yeast is good for up to 5 gallons of wine.

Conversion Chart
Liquid Measure
1 tablespoon = 3 teaspoons
16 tablespoons = 1 cup
1 cup = 8 liquid ounces
1 pint = 16 ounces
1 quart = 32 liquid ounces = .95 liter
1 gallon = 128 liquid ounces = 3.79 liters
1 imperial gallon = 153.6 liquid ounces
5 gallons = 640 liquid ounces

When making wine, here is the basic guideline for sugar content for 1 gallon of wine

• Dry Wine 2 lbs.
• Medium 2 1/2 lbs.
• Sweet 3 lbs.

Understand that you will be fermenting the sugar down to maximize the alcohol content. Sweetening should be done AFTER your wine has finished fermenting.

Keep in mind the sugar content of the fruit or grapes you are using. Some will require little adjustment. Others will need more sugar and an acid adjustment.

 

Most recipes will give you a starting SG and acid content to begin making your wine.

Sugar Conversion Chart
2 1/2 ounces = 5 tablespoons
1 ounce = 2 tablespoons
1 pound = 2 cups granulated sugar (2 3/4 corn sugar)
4 pounds = 5 pounds honey
3 pounds = 5 pounds raisins
1 pound = 20 ounces grape concentrate

Tablet to Powder Conversion Chart
1 Acid blend tablet = 3/4 level tsp powder
1 Nutrient tablet = 1 level tsp powder
1 Tannin tablet = 1/4 level tsp powder
1 Energizer tablet = 1/4 level tsp powder
1 Pectic Enzyme tablet = 1/2 level tsp powder
1 Anit-Oxident tablet = 1/2 level tsp powder
1 Stabilizer = 1/2 level tsp powder
1 Sparkelloid tablet = 1 level tsp powder

Weight Equivalents of Powders
these are ALL approximates
Acid Blend ........ 5 1/2 tsp = 1 oz.
Sulfite .......... 3 Tbsp = 1 oz.
Sorbistat K ...... 8 tsp = 1 oz.
Honey ............ 1 1/2 cups = 1 lb.
Nutrient ......... 4 tsp = 1 oz.
Pectic Enzyme Powder ... 6 1/2 tsp = 1 oz.
Tartaric Acid Powder ... 5 1/2 tsp = 1oz

 

[stuhan]

 

Homemade Persimmon wine

In many ways, persimmons are the ideal fruit for homemade wine. Not only are they easy to prepare, they are also rich in natural sugars – which are a crucial component in the fermentation process.

 

Compared to most other homemade fruit wines, persimmon wine takes a relatively short time to ferment.

Originating from Korea, this persimmon wine recipe will have you relaxing with a glass of sweet, refreshing homemade liquor in just four months!

Ingredients

For one gallon of persimmon wine, you’ll need: 

• 3 lbs persimmons – the Hachiya variety is recommended for wine, but it’s entirely possible to make wild persimmon wine if that’s what you have on hand
• 2.5 lbs sugar
• 1 tsp acid blend
• 1 gallon filtered water
• 1 packet wine yeast
• ½ tsp yeast nutrient
• ½ tsp pectic enzymes

 

 

Edited August 21, 2021 by stuhan

[Faraday]

How's the Lime wine coming along, Stu?

[stuhan]

7 hours ago, Faraday said:

How's the Lime wine coming along, Stu?

I checked the O.G it's at 1.035 sunday,so another week yet guessing. I took a 1L sample to see if it will make a sparkling wine and it's quite dry already. Wait and see.

[stuhan]

32 minutes ago, stuhan said:

I checked the O.G it's at 1.035 sunday,so another week yet guessing. I took a 1L sample to see if it will make a sparkling wine and it's quite dry already. Wait and see.

Also it's about 12.5% now,i and very green tastes good very strong lime flavor sharp and tangy. I'll try a bit tonight for testing purposes only you understand

[Convert54]

Very good pages. I like the tips. I have one time made nice wine with fresh passinfruit and white grape juice from shop. Now I read all this I  want try so much more. Thank you

 

[Faraday]

30 minutes ago, RanongCat said:

Very good pages. I like the tips. I have one time made nice wine with fresh passinfruit and white grape juice from shop. Now I read all this I  want try so much more. Thank you

Have another go & post up some pictures.

[Convert54]

1 hour ago, Faraday said:

Have another go & post up some pictures.

I will. There are many wild grape that climb  in the trees around me. Not yet ripe but I want maybe try a red wine. Not sure if to make a big effort or not but the fruits is free so maybe. I will need purchase equipment anyway. My last effort was only 5 liters.

[Faraday]

17 minutes ago, RanongCat said:

I will. There are many wild grape that climb  in the trees around me. Not yet ripe but I want maybe try a red wine. Not sure if to make a big effort or not but the fruits is free so maybe. I will need purchase equipment anyway. My last effort was only 5 liters.

I haven't tried this from here, but it looks ok. Bit expensive though.

http://www.jamago.net/th/home

[Convert54]

32 minutes ago, Faraday said:

I haven't tried this from here, but it looks ok. Bit expensive though.

http://www.jamago.net/th/home

Yes I think expensive too for me ameture wine maker. Wine making is fun and interesting test for result but no need to go expensive but fail. If have success then with confidence can try for even better.

[Faraday]

Mao Luang Wine - Thai Blueberry 

https://vie100.com/blog/what-is-mao-berry/

 

Started this one yesterday....

Didn't want to ferment the fruit as they have stones in, & wasn't sure if that would affect the flavour.

Management (my wife) squeezed all the juice of them & we got 1.6 L of the most gorgeous looking nam, from 2.8 kg fruit.

So, added 1.8 kg sugar, 6 L Water & Lalvin 118 yeast.

OG 1090

Brix 23.

 

 

[Faraday]

Pineapple Wine.

Took off the fruit & now the SG = 990, whereas on 20/08 the SG  was  1000, then I added 200g sugar.

Today:

ABV - 10.4%

Smells a bit yeasty, but that's to be expected.

[stuhan]

On 8/23/2021 at 5:57 AM, Faraday said:

Mao Luang Wine - Thai Blueberry 

https://vie100.com/blog/what-is-mao-berry/

Started this one yesterday....

Didn't want to ferment the fruit as they have stones in, & wasn't sure if that would affect the flavour.

Management (my wife) squeezed all the juice of them & we got 1.6 L of the most gorgeous looking nam, from 2.8 kg fruit.

So, added 1.8 kg sugar, 6 L Water & Lalvin 118 yeast.

OG 1090

Brix 23.

That looks very interesting, where did you get the fruit  (macro ) ?.

 

Sorry just remember you got them from a nice lady in your village, forgive my memory loss, i blame it on the Pfizer jab i had recently

Edited August 27, 2021 by stuhan

[stuhan]

On 8/23/2021 at 8:48 AM, Faraday said:

Pineapple Wine.

Took off the fruit & now the SG = 990, whereas on 20/08 the SG  was  1000, then I added 200g sugar.

Today:

ABV - 10.4%

Smells a bit yeasty, but that's to be expected.

990 that's what i go for i like very dry wine

[Faraday]

The Raspberry's at 990 also. It tastes great & smells like alcoholic raspberry juice.

How's the Lime wine?

Any more wine making coming up?