Any Home Brew Wine Makers here?

[Honey Badger]

So I’m toying around with the idea of starting to make my own wine. In particular mead is what I plan on making. Are there any wine makers here on Oklahoma shooters? Where are you guys getting your supplies? Are there places in Oklahoma City, or Tulsa? What’s your favorite recipe if you don’t mind my asking? Thanks in advance.

 

[HiredHand]

I’ve made beer, wine and mead. You can get most of what you’ll need for all three at High Gravity in Tulsa.

 

[Honey Badger]

I’ve made beer, wine and mead. You can get most of what you’ll need for all three at High Gravity in Tulsa.

Thank you sir.

 

[dennishoddy]

Place in Okc by Penn square mall sells everything.
I made shiraz until the wife started getting a reaction to wine where her face would turn red and get hot to the touch. Doesn’t matter if it’s home made or store bought, so I quit making it.
I do have some supplies to get rid of.

 

[swampratt]

I make wine and have made many different kinds from store fruit to wild fruit to fruit juice wine.

All I add is sugar and yeast.
I tried a few different kinds of yeast but they left some more bread flavor than i cared for and some killed the fruitiness of the wine.

I just started a batch a few days ago.
3 quarts of 100% grape juice like welches concord grape in the plastic bottle.
Add 2 cups of sugar and believe it or not Fleischmanns regular yeast just 1/2 a teaspoon full on top of the juice and add a bubbler.
Rack after 21 days then again in 1-2 weeks and again in another 1-2 weeks.

Usually ends up at 11.5-12% Alcohol.

Wife said it tasted like fruit flavored Vodka.
Yep like a wine cooler you put a shot of vodka into.

I like it as do all my friends and they do not like wine.

I would get bottles and things from The Brew Shop on N Penn in OKC.

 

[kwaynem]

We get ours at high gravity or off the internet

 

[Seadog]

I make wine and have made many different kinds from store fruit to wild fruit to fruit juice wine.

All I add is sugar and yeast.
I tried a few different kinds of yeast but they left some more bread flavor than i cared for and some killed the fruitiness of the wine.

I just started a batch a few days ago.
3 quarts of 100% grape juice like welches concord grape in the plastic bottle.
Add 2 cups of sugar and believe it or not Fleischmanns regular yeast just 1/2 a teaspoon full on top of the juice and add a bubbler.
Rack after 21 days then again in 1-2 weeks and again in another 1-2 weeks.

Usually ends up at 11.5-12% Alcohol.

Wife said it tasted like fruit flavored Vodka.
Yep like a wine cooler you put a shot of vodka into.

I like it as do all my friends and they do not like wine.

I would get bottles and things from The Brew Shop on N Penn in OKC.

I’ve done exactly how you described. I never have any luck. It always has a funky yucky taste. Never tastes like anything I get out a store-bought bottle. I’ve tried to keep it simple. First ferment in the jugs like the Welches bottles or any other brand. Sterilize the heck out of a glass bottle and rack it into that. Nothing I do comes out good. I’m up for learning though.

I’ve tried to make mead and none of them have come out good.

The only thing I’ve had good luck with is making cider. Basically ferment it under a week like 4 days tops and put it in the fridge and it’s good. I even use the Fleshmans yeast. Anything over that days wise and it starts to get the same yuck taste I’m talking about.

 

[HiredHand]

Thank you sir.

Welcome! Mead is pretty easy to make and doesn’t take any highly specialized equipment. Just get some good honey, water, find the right yeast and some nutrients and get started.

Ken Shramm’s The Complete Meadmaker is a good reference book.

If you drive to Tulsa, High Gravity’s taproom sells mead from Dancing Skeleton. He’s out of Sapulpa.

 

[Seadog]

Place in Okc by Penn square mall sells everything.
I made shiraz until the wife started getting a reaction to wine where her face would turn red and get hot to the touch. Doesn’t matter if it’s home made or store bought, so I quit making it.
I do have some supplies to get rid of.

I don’t remember what it’s called but the substance you put in to homemade wine to stop fermentation. If you’re using that, that may be what your life wife is having an allergic reaction to.

 

[HiredHand]

I’ve done exactly how you described. I never have any luck. It always has a funky yucky taste. Never tastes like anything I get out a store-bought bottle. I’ve tried to keep it simple. First ferment in the jugs like the Welches bottles or any other brand. Sterilize the heck out of a glass bottle and rack it into that. Nothing I do comes out good. I’m up for learning though.

I’ve tried to make mead and none of them have come out good.

The only thing I’ve had good luck with is making cider. Basically ferment it under a week like 4 days tops and put it in the fridge and it’s good. I even use the Fleshmans yeast. Anything over that days wise and it starts to get the same yuck taste I’m talking about.

There are several stages of fermentation. Getting enough yeast for must and the right temperature is important. Fruits are usually added after the fermentation has mostly taken place otherwise the yeast will eat up all the sugars and you won’t have any fruit flavor.