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The Water Cooler
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Any Home Brew Wine Makers here?
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<blockquote data-quote="swampratt" data-source="post: 3837565" data-attributes="member: 15054"><p>I had the yeast taste and found reducing the yeast amount and using the Fleischmanns yeast fixed that.</p><p></p><p>1/2 teaspoon for 3 quarts of juice and the 2 cups or even 2.5 cups of sugar dissolved in the juice.</p><p></p><p>Juice in the gallon jug then sprinkle the yeast in on top of the juice.</p><p>DO NOT mix the yeast in.</p><p></p><p>Do not shake the bottle.</p><p>My bottle with bubler sits in a room at 70-78 degrees and is covered with a dark towel or put in a closed closet.</p><p>I DO NOT use Rapid rise yeast.</p><p></p><p>My neighbor followed my directions but left the juice in his garage where temp swings were huge and it was a fail.</p><p></p><p>The more you rack it the more the yeast smell and flavor will be eliminated.</p><p></p><p>I do not know if I rack mine correctly but what i do is take some of that hard clear plastic tubing</p><p>that hooks to the back of your refrigerator for the ice maker.</p><p></p><p>I insert that into the fermented juice about middle of the juice and siphon it into another jug.</p><p>Making sure not to suck anything off the top layer and stay away from the bottom layer of the bottle.</p><p></p><p>I do have juice left in the bottle after that but it is the stuff near the bottom or the top I want quality not quantity.</p><p>If you are pouring from one bottle to the next you will get that settled nasty crud.</p><p></p><p>I also do not let the juice just siphon straight down I aim the stream at the side of the bottle so it enters smoothly.</p><p></p><p>I read somewhere you can bruise the wine and shaking it during fermenting will make it vinegarish.</p><p></p><p>I have not tried that.</p><p></p><p>So tell me what is different in your process?</p><p></p><p>You must add sugar to straight fruit juice like welches or you will not ferment well and it will be very bitter (dry).</p></blockquote><p></p>
[QUOTE="swampratt, post: 3837565, member: 15054"] I had the yeast taste and found reducing the yeast amount and using the Fleischmanns yeast fixed that. 1/2 teaspoon for 3 quarts of juice and the 2 cups or even 2.5 cups of sugar dissolved in the juice. Juice in the gallon jug then sprinkle the yeast in on top of the juice. DO NOT mix the yeast in. Do not shake the bottle. My bottle with bubler sits in a room at 70-78 degrees and is covered with a dark towel or put in a closed closet. I DO NOT use Rapid rise yeast. My neighbor followed my directions but left the juice in his garage where temp swings were huge and it was a fail. The more you rack it the more the yeast smell and flavor will be eliminated. I do not know if I rack mine correctly but what i do is take some of that hard clear plastic tubing that hooks to the back of your refrigerator for the ice maker. I insert that into the fermented juice about middle of the juice and siphon it into another jug. Making sure not to suck anything off the top layer and stay away from the bottom layer of the bottle. I do have juice left in the bottle after that but it is the stuff near the bottom or the top I want quality not quantity. If you are pouring from one bottle to the next you will get that settled nasty crud. I also do not let the juice just siphon straight down I aim the stream at the side of the bottle so it enters smoothly. I read somewhere you can bruise the wine and shaking it during fermenting will make it vinegarish. I have not tried that. So tell me what is different in your process? You must add sugar to straight fruit juice like welches or you will not ferment well and it will be very bitter (dry). [/QUOTE]
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