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My current wine batch

1824 Views 35 Replies 7 Participants Last post by  Neatfish, 
NWA-Planted
Just bottled my raspberry peach wine, all made at home from scratch.... I must say this one turned out quite tasty... Need to start up another batch blueberry pomegranate wine :)


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Nubster
Awesome! Here's what I've got brewing in the basement....


Four gallons of mead! Actually 5, only 4 in the picture.

I'd love to get into brewing beer this fall too.
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NWA-Planted
Ooohh I may have to look into mead! I really want to try making some rum.

I am kinda hesitant to get into beer.. so far in the wine nothing so far has turned out so bad it couldn't be drank :D

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GraphicGr8s
I miss my grandfather's setup. Use to have ten/12 oak casks going. Crusher, press, carboys. He sold it all to one of his paesans
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NWA-Planted
Thats what I really need is a press!!

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chad320
Here is a batch of Pear Cider with Cinnamon and Nutmeg that I started the other day. Its really bubbling and blowing off right now. The must just seperated last night. First rack in about a month. Then Raspberry mead and Blueberry mead are next :)
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GraphicGr8s
You're all a bunch of winos.


(To cure the problem just send me all your home made wine)
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chad320
Haha, nice. Antbug says we should use the free Co2 :)
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NWA-Planted
GraphicGr8s said:
You're all a bunch of winos.


(To cure the problem just send me all your home made wine)
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Oh really now :)

Oooh damnit your going to causeway cause me to start making Mead!

About how long does it take before you can bottle?

I am going to be attempting some crabapple wine next....

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chad320
I never bottle before 6 months on wine and sometimes longer on mead. As far as the crabapple wine, remember, you can not ferment out bitter or sour flavors. I tried making a batch of Strawberry/Rhubarb wine that was so sour it had to be poured out.
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NWA-Planted
chad320 said:
I never bottle before 6 months on wine and sometimes longer on mead. As far as the crabapple wine, remember, you can not ferment out bitter or sour flavors. I tried making a batch of Strawberry/Rhubarb wine that was so sour it had to be poured out.
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The biggest thing that helps the sourness is aging for example most raspberry wines are recommended to age a year. They also recommend with fresh fruit you want it overripe... Some of the more tart stuff definitely has a learning curve!

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chad320
Yes, some of the berries can take awhile for sure :) Ive never gotten into weird wines like dandelion or tomato just because they sound gross to start with, I have a hard time believing that they would turn out delicious :) Trust me, a years wait for garbage is a terrible feeling of failure :)
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NWA-Planted
Disheartening for sure! Some guy at a local competition made a jhalepeno key lime wine that was really good, talk about bizarre though!

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Nubster
Getting ready to venture into beer brewing. Not sure the mead is my thing. I may try another small batch, I need to make a sweet mead I think. The stuff I have now is too dry.
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chad320
I never really cared for plain mead but if you add adjuncts like fruit for more flavor they turn out real good. Oranges and Raisins are good too. A good mix of sweet and dry. It really depends on the yeast you use as to how much residual sugar is left over when its done. I use Lalvin 71B-1114 for all of my meades and ciders. Grape wine I prefer dry.
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Nubster
chad320 said:
Then Raspberry mead and Blueberry mead are next :)
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Here's a gallon of blueberry I just pulled from the basement...
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Nubster
chad320 said:
I never really cared for plain mead but if you add adjuncts like fruit for more flavor they turn out real good. Oranges and Raisins are good too. A good mix of sweet and dry. It really depends on the yeast you use as to how much residual sugar is left over when its done. I use Lalvin 71B-1114 for all of my meades and ciders. Grape wine I prefer dry.
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Yeah, I made three gallons of show mead, a gallon of peach, and a gallon of blueberry. Not sure I like any of them...lol...but I've had commercially made stuff that was sweet and it was great. That's what I'd like to figure out how to make.
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NWA-Planted
Looks yummy...

Thats what I need a basement!

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chad320
When I add fruit to mead, I really pound it for the fruit flavor. I add 10-12 lbs. for a 6 gallon batch with 12 lbs. of honey. If yours are coming out dry, I would use a Sweet Mead yeast strain.
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Nubster
I used Lalvin D-47. I may try another small batch after I research it some more.
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