LocostUSA.com

Learning how to build Lotus Seven replicas...together!
It is currently March 29, 2024, 1:30 am

All times are UTC - 5 hours [ DST ]




Post new topic Reply to topic  [ 36 posts ]  Go to page 1, 2, 3  Next
Author Message
PostPosted: April 4, 2016, 8:51 am 
Offline
User avatar

Joined: October 19, 2012, 9:25 pm
Posts: 3365
Location: Summerville, SC
Wifey Dearest and I have had some interest in making wine for a while now. We had some friends years ago that always had a small batch or three going in a closet at their house.

Anne asked for a wine making kit for her Birthday ,and per happy house rules Wifey Wants It, Wifey gets it. :lol:
A couple of weeks ago I bought the Master Vinter Kit from Northern Brewers along with a box kit for making Merlot.
The Merlot kit has juice concentrate, oak chips, yeast, stabilizers, INSTRUCTIONS... everything you need to turn out a batch of wine.

Attachment:
kit.jpg


On Friday we started it off
Attachment:
day 0.jpg


Last night on day 2 the yeast colony is multiplying and is happily at work turning sugar into alcohol.
Attachment:
day 2.jpg


The air lock gives of a satisfying gurgle about every 2 or 3 seconds as the CO2 escapes.
It should be ready for the first racking in another 3 or 4 days

I'll keep you posted on progress.


You do not have the required permissions to view the files attached to this post.

_________________
Too much week, not enough weekend.

OOPS I did it again
http://www.locostusa.com/forums/viewtopic.php?f=35&t=17496

Blood Sweat and Beers
http://www.locostusa.com/forums/viewtopic.php?f=35&t=15216


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 10:53 am 
Offline
User avatar

Joined: April 12, 2012, 11:56 am
Posts: 662
Location: Pemberton, BC
TooBusy wrote:
The Merlot kit has juice concentrate, oak chips, yeast, stabilizers, INSTRUCTIONS... everything you need to turn out a batch of wine.

Everything?
Attachment:
k2-_8358ec45-5dea-4f76-844a-076d93e91af2_v2_jpg-a137b453608d2bca51b139586304bb089dfbf5fa-optim-450x450.jpg
:rofl:


You do not have the required permissions to view the files attached to this post.

_________________
Martin


My build log:
viewtopic.php?f=35&t=14520&start=0
My build video:
https://vimeo.com/143524140 password "matovid"


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 11:37 am 
Offline
User avatar

Joined: October 19, 2012, 9:25 pm
Posts: 3365
Location: Summerville, SC
Since the shoulder surgery I've been buying those in bulk.

:cheers:

_________________
Too much week, not enough weekend.

OOPS I did it again
http://www.locostusa.com/forums/viewtopic.php?f=35&t=17496

Blood Sweat and Beers
http://www.locostusa.com/forums/viewtopic.php?f=35&t=15216


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 12:59 pm 
Offline

Joined: August 19, 2014, 5:17 pm
Posts: 685
Location: England
We like a wine kit :)

Image

Image

_________________
Build Log viewtopic.php?f=35&t=16640&p=187700#p187700

Mancave http://s1116.photobucket.com/user/mypic ... ow/mancave


Last edited by bob on April 4, 2016, 1:03 pm, edited 1 time in total.

Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 1:02 pm 
Offline
User avatar

Joined: October 19, 2012, 9:25 pm
Posts: 3365
Location: Summerville, SC
Nice setup
3 different varieties?

_________________
Too much week, not enough weekend.

OOPS I did it again
http://www.locostusa.com/forums/viewtopic.php?f=35&t=17496

Blood Sweat and Beers
http://www.locostusa.com/forums/viewtopic.php?f=35&t=15216


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 1:09 pm 
Offline

Joined: August 19, 2014, 5:17 pm
Posts: 685
Location: England
TooBusy wrote:
Nice setup
3 different varieties?


Two Chardonnay and one Pinot, its only the kits like you have but they are or have all been successful. The only thing I have changed is the time between last fermentation and bottling . The kit would have you bottle in a week or two but I have found best results by leaving for a month to six weeks.

Bob

_________________
Build Log viewtopic.php?f=35&t=16640&p=187700#p187700

Mancave http://s1116.photobucket.com/user/mypic ... ow/mancave


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 1:34 pm 
Offline
User avatar

Joined: October 19, 2012, 9:25 pm
Posts: 3365
Location: Summerville, SC
Yeah, the timing had me concerned in the Merlot kit
First ferment 5-7 days - check the hydrometer reading and rack at 1.010 SG or lower. Transfer everything, even the dregs to the second ferment carboy
Second ferment - Add oak chips, yeast nutrient and leave alone until SC .990 or lower
Ready for bottling in 27-30 days
*** Can optionally rack and allow to clarify longer ***



Something I read online, we'd get a better tasting product if we racked it again and let it age 4-6 weeks after we got the wood chips out

_________________
Too much week, not enough weekend.

OOPS I did it again
http://www.locostusa.com/forums/viewtopic.php?f=35&t=17496

Blood Sweat and Beers
http://www.locostusa.com/forums/viewtopic.php?f=35&t=15216


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 1:46 pm 
Offline
User avatar

Joined: August 27, 2005, 1:04 am
Posts: 1414
Location: Kamloops, BC, Canada
My parents make their own wine too, from kits as well as various kinds of fruit. I'm not really into wine, but they made some that was pretty tasty. The raspberry rhubarb is one that I remember being really good. They bought an electric pump and multi plate filter setup for bottling, and that took the sediment out and made for a much nicer wine. It's not that it wasn't good before, but it had a fair bit of sediment, so you had to be careful when pouring not to get sediment in the glass. I've thought it would be interesting to build a still and make some brandy from it.
Kristian

_________________
V6 in a book frame build. Now registered.
viewtopic.php?f=35&t=7587
viewtopic.php?f=33&t=18172


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 2:31 pm 
Offline
User avatar

Joined: August 15, 2014, 1:14 pm
Posts: 48
Location: Wilsonville, Or
I found that when I had several hundred bottles of wine in the cellar, It was way to easy to open another bottle!!
Had to quit making my own, although it was as good or better than store bought.
Try a Barolo, best red wine I've ever tasted!

Sober now,
John


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 4:16 pm 
Offline
Toyotaphobe
User avatar

Joined: April 5, 2008, 2:25 am
Posts: 4829
Location: Fort Worth, Texas
I don't know why you guys insist upon ruining good grape juice.

_________________
mobilito ergo sum
I drive therefore I am

I can explain it to you,
but I can't understand it for you.


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 4:28 pm 
Offline

Joined: August 19, 2014, 5:17 pm
Posts: 685
Location: England
TooBusy wrote:
Yeah, the timing had me concerned in the Merlot kit
First ferment 5-7 days - check the hydrometer reading and rack at 1.010 SG or lower. Transfer everything, even the dregs to the second ferment carboy
Second ferment - Add oak chips, yeast nutrient and leave alone until SC .990 or lower
Ready for bottling in 27-30 days
*** Can optionally rack and allow to clarify longer ***



Something I read online, we'd get a better tasting product if we racked it again and let it age 4-6 weeks after we got the wood chips out


As Kristian pointed out sediment is an issue , its the main reason I leave it for an extra month and bottle straight from the tap on the fermenter rather than using the syphon. We get no sediment in the bottles at all using this method but you do lose a couple of liters.

Bob

_________________
Build Log viewtopic.php?f=35&t=16640&p=187700#p187700

Mancave http://s1116.photobucket.com/user/mypic ... ow/mancave


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 6:42 pm 
Offline
User avatar

Joined: January 2, 2009, 1:45 pm
Posts: 1318
Location: Halifax, Nova Scotia
If you syphon and filter you can address the sediment and get more of the wine. The filtering can also address any residual yeast products (the really fine sediment). I syphon/filter into another carboy and then syphon that product into the bottles, without having to worry about sediment.

_________________
Warren
Isuzu Pickup/SR20DE, +401 COLD frame
Build Log: viewtopic.php?f=35&t=11601


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 7:58 pm 
Offline
User avatar

Joined: December 4, 2011, 6:19 pm
Posts: 829
carguy123 wrote:
I don't know why you guys insist upon ruining good grape juice.


+1. This is "the grape" that I like....
Attachment:
Screen Shot 2016-04-04 at 6.56.27 PM.png


You do not have the required permissions to view the files attached to this post.

_________________
Bill H
Winnipeg, MB, Canada


Top
 Profile  
Reply with quote  
PostPosted: April 4, 2016, 9:26 pm 
Offline
User avatar

Joined: August 27, 2005, 1:04 am
Posts: 1414
Location: Kamloops, BC, Canada
carguy123 wrote:
I don't know why you guys insist upon ruining good grape juice.

You really wouldn't want to drink the grape juice that wine is made from.
Like I said, I'm not much of a wine drinker, but some of the stuff made from fruits other than grapes is pretty tasty. Another good one my parents made was with some sour cherries we got from an orchard. We also made a sort of brandy with them. Packed them in jars with vodka and sugar and left them in the basement for around 6 months. I remember coming in for lunch when my mom was decanting the brandy into bottles and she was going to toss the cherries after. We put a stop to that and had them with vanilla ice cream for dessert, not thinking about the fact that they were full of alcohol. We didn't get anymore farm work done that day.
Kristian

_________________
V6 in a book frame build. Now registered.
viewtopic.php?f=35&t=7587
viewtopic.php?f=33&t=18172


Top
 Profile  
Reply with quote  
PostPosted: April 5, 2016, 7:58 am 
Offline
User avatar

Joined: October 19, 2012, 9:25 pm
Posts: 3365
Location: Summerville, SC
carguy123 wrote:
I don't know why you guys insist upon ruining good grape juice.


Some grape juice is good for drinking and some is good for fermenting. :wink:

I got home last night after work and all of the foam is gone. The wine is constantly producing thousands of tiny bubbles, so the yeast is HARD at work now. The airlock gurgles continuously. Temp is a happy 70 degrees and last night's stirring didn't produce any foam.

I guess the alcohol content is high enough now the foam can't form.

_________________
Too much week, not enough weekend.

OOPS I did it again
http://www.locostusa.com/forums/viewtopic.php?f=35&t=17496

Blood Sweat and Beers
http://www.locostusa.com/forums/viewtopic.php?f=35&t=15216


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 36 posts ]  Go to page 1, 2, 3  Next

All times are UTC - 5 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 16 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
POWERED_BY