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abnalle
UKC Forum Member

Registered: Aug 2009
Location:
Posts: 40

Home Made Wine

WANTING TO MAKE SOME!! ANY HELP OUT THERE?

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11-03-2010 04:59 AM

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john nannemann
UKC Forum Member

Registered: May 2008
Location: southcentral arkansas
Posts: 1581

look on MSNBC right now, homemade whine(and CHEESE) galore.

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11-03-2010 05:13 AM

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BLCKRIVREDBONES
UKC Forum Member

Registered: Jul 2005
Location: Northern Michigan
Posts: 491

quote:
Originally posted by john nannemann
look on MSNBC right now, homemade whine(and CHEESE) galore.

It's a SLAUGHTER!!!!!

I make wine. It's pretty easy. You just have to be careful keeping EVERYTHING that comes in contact with the ingredients sterilized. If you like dry wine with a higher alcohol content use champagne yeast. If not use regular wine yeast.

I use a food grade, plastic 5 gallon bucket for a primary fermenter. I put a plastic bag over it with a rubber band. After the the volcanic stage of fermentation slows down you'll need to "rack" it into a glass carboy with a fermentation lock. You probably have a local wine supply store. I order my yeast, yeast nutrients, etc. from these folks in Indiana. They're good people and know their stuff.

http://www.greatfermentations.com/

I don't make much grape wine, I prefer apple, blueberry, strawberry & dandelion. If you freeze apple wine and remove the ice it makes applejack. Be careful, it'll light you up. Not that I've ever tried it since freeze distilling is illegal...

you can generally find all the info online like recipes, techniques, etc.

Good luck!

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11-03-2010 05:52 AM

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rmcmillan
UKC Forum Member

Registered: Jul 2007
Location: WESTERN MARYLAND
Posts: 5948

BLACKRIVERREDBONES, WHAT IS THE DIFFERENCE IN WINE MAKING OR MAKING APPLE CIDER IN A WOOD BARREL AND LETTING IT WORK OFF? MY DAD AND HIS UNCLE ALWAYS MADE A BIG BARREL OF CIDER IN THE FALL. THEY WOULD DRINK A LITTLE WHEN IT WAS FRESH. ADD SOME BROWN SUGAR, AND THEN LET IT WORK OFF. HARD CIDER, I DO NOT CARE FOR THE TASTE AS MUCH, BUT IT WILL ALSO KICK YOUR BUTT.

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Nt.Ch. Gr.Ch. Gr.WCh. Pr. McMillans Blue Crystal
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Gr.Nt.Ch. Pr. McMillans Blue Hawk
Nt. Ch. Pr. McMillans Blue Rage
all are gone now but will NEVER BE FORGOTTEN

CH. PR. MCMILLANS TREE ROCKIN BRANDY
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11-03-2010 11:48 AM

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branchvillekell
UKC Forum Member

Registered: Aug 2010
Location: guys mills ,pa
Posts: 2192

i made some home made peach brandy once, really smooth, really easy to make, but never give to young uns (21-27) tends to make them look really stupid really fast.lol

i will look for my recipe, it is so easy

some people say that it is just hopped up wine, whatever, it is really good. especially after an all day spell in the woods when it is 0 degrees and snowing, all you need is one sippin shot to warm you up

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11-03-2010 01:44 PM

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jason554
UKC Forum Member

Registered: Feb 2010
Location: fairmont wv
Posts: 169

Blueberry is very easy try it first

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11-03-2010 02:08 PM

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branchvillekell
UKC Forum Member

Registered: Aug 2010
Location: guys mills ,pa
Posts: 2192

quote:
Originally posted by jason554
Blueberry is very easy try it first

i tried doing blueberry and it turned to vinegar on me, i must have screwed up on the timing.

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11-03-2010 02:09 PM

BLCKRIVREDBONES
UKC Forum Member

Registered: Jul 2005
Location: Northern Michigan
Posts: 491

quote:
Originally posted by rmcmillan
BLACKRIVERREDBONES, WHAT IS THE DIFFERENCE IN WINE MAKING OR MAKING APPLE CIDER IN A WOOD BARREL AND LETTING IT WORK OFF? MY DAD AND HIS UNCLE ALWAYS MADE A BIG BARREL OF CIDER IN THE FALL. THEY WOULD DRINK A LITTLE WHEN IT WAS FRESH. ADD SOME BROWN SUGAR, AND THEN LET IT WORK OFF. HARD CIDER, I DO NOT CARE FOR THE TASTE AS MUCH, BUT IT WILL ALSO KICK YOUR BUTT.

Unpasteurized Cider has "wild" yeast in it and usually will turn into hard cider on its own. The problem is there are many kinds of "bad" wild yeast that can overpower the desired yeast and turn cider into vinegar. Sulfur based Camden tablets should be added to kill the wild yeast and any bacteria. The sulfer will dissipate on it's own in a day or two and some vigorous stirring then you can add the yeast culture. The old-timers never bothered with camden tablets because if the cider turned to vinegar they just used the vinegar for other stuff.

The key to not losing a batch and wasting a lot of time and ingredients is using the camden tablets and STERILIZING EVERYTHING.

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11-03-2010 05:01 PM

rmcmillan
UKC Forum Member

Registered: Jul 2007
Location: WESTERN MARYLAND
Posts: 5948

THANKS. I PURCHASE CIDER NOW. UNPASTEURIZED. IT HAS A GOOD TATSE. STILL SWEET, I FREEZE IT AND KEEP IT FOR WINTER AND SUMMER WHEN THEY ARE NOT MAKING IT UP HERE.

MY DAD AND HIS UNCLE NO LONGER MAKE IT.