Ingredients:
White Grape juice. 1.5 liter.
Apple juice from Lidl: 3 liters.
Some lemon juice - 2 splashes from a squeeze bottle.
Tannin
Pectolaze
A tiny bit of tartaric acid.
Generic wine yeast.
Oak chips
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Add everything to a demijohn. SG=1052. Added 360 grams of sugar. (theoretically it would make 1052+30) = 1082.
Fermenting very nicely now. Might add a can of mandarines I just found in the cupboard. I would then chop them up first and pour hot water on them - to kill any bacteria left after chopping.
---------------------------
2010.12.20 - added 240 grams sugars
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2011.03.30 - stopped fermentation, by now half of demijohn left. not too bad but bit off smell.
Racked - very good.
Satoko's opinion: Dry, good homemade wine, close to a commercial wine. Like 'Franken Wine'
Monday 13 December 2010
Friday 10 December 2010
Red Grape Juice with chili FINISHED
Red Grape Juice with chili
Started on 2010.06.20
4 litres of red grape juice wine.
200 millilitres of orange juice.
1 banana
50 grams of raisins.
1 big teaspoon of wine tannin.
1/4 teaspoon of pectolaze
1 medium teaspoon of citric acid.
Boiled up 1 litre of grape juice with banana in straining bag and chopped up raisins.
Added 200 milliliters of orange juice - as nutrient.
To the demijohn - added one big dried chili paprika, cleaned with boiling water and chopped - without seeds.
1.5 teaspoon of yeast compound.
Gravity was 1060 so added about 300 grams of sugar in order to raise the final gravity to 1080
Racked > Added black currants from a can - Aldi, 50 p. and pectolaze.
Really nice
Started on 2010.06.20
4 litres of red grape juice wine.
200 millilitres of orange juice.
1 banana
50 grams of raisins.
1 big teaspoon of wine tannin.
1/4 teaspoon of pectolaze
1 medium teaspoon of citric acid.
Boiled up 1 litre of grape juice with banana in straining bag and chopped up raisins.
Added 200 milliliters of orange juice - as nutrient.
To the demijohn - added one big dried chili paprika, cleaned with boiling water and chopped - without seeds.
1.5 teaspoon of yeast compound.
Gravity was 1060 so added about 300 grams of sugar in order to raise the final gravity to 1080
Racked > Added black currants from a can - Aldi, 50 p. and pectolaze.
Really nice
Grapefruit wine FINISHED
Grapefruit wine
Put segments in pot. Pour boiling water on it, add grapefruit juice, add citric acid and once cooled to about 30 - pectolaze.
Add 500 grams sugar and stirr.
Activate yeast with grape juice and sugar. Add to main must once below 30 degrees.
08.06.2010
Added 1.8 litres of white grape juice from Lidl.
gravity is now 1048
12.06.2010
gravity 990.
added 200 grams of sugar. Gravity is now 1010 (??)
Very nice but characteristic. Dry and strong grapefruit taste with tangy nose? Rather good with sweet juice, grape juice for instance.
After a few months it got much better. The color is really good and the taste is not harsh anymore.
Start 06.06.2010
2 cans of grapefruit segments in juice, 1 carton of grapefruit juice
pectolaze, tannin, citric acid.
Add 500 grams sugar and stirr.
Activate yeast with grape juice and sugar. Add to main must once below 30 degrees.
08.06.2010
Added 1.8 litres of white grape juice from Lidl.
gravity is now 1048
12.06.2010
gravity 990.
added 200 grams of sugar. Gravity is now 1010 (??)
Very nice but characteristic. Dry and strong grapefruit taste with tangy nose? Rather good with sweet juice, grape juice for instance.
After a few months it got much better. The color is really good and the taste is not harsh anymore.
White Apple Wine with Ginger. FINISHED
Apple Wine:
Apple juice from Aldi, 4.4 litres, some ginger peeled and washed - about 40 grams. Yeast Nutrient - half a teaspoon, lemon juice - as acid, real lemon juice. Sugar, ? Don't remember. Up to about 1090.
Then, wait and rack after about a week. Wait a week and rack again.
Took 3 cider bottles of wine and added a bit priming sugar. Bottled / capped.
Added half a half a spoon of pectolaze. Then waited a few days, added potassium sorbate and campden tablet, waited 2 days, added finings, waited 2 days. Wine was beautifully cleaned by now so I bottled it.
White Grape Juice wine with frozen Fruit FINISHED
White Grape Juice wine with frozen Raspberries for the Competition -
Started 14th May 2010.
100% natural summer fruit 500 grams - Raspberries - 25 %, blackberries - 15%, cherries -15% strawberries - 15%, blackcurrants - 10% blueberries - 10%, redcurrants 10%.
100% Grape Juice , can mandarin segments, drained weight 175 grams.
Too much by 50%!!! Next time - less fruit or skip the mandarin segments.
1. Sterilize.
2. Put fruit and drained mandarins together.
Add 0.3 boiled hot water - pour it over the fruit with 500 grams sugar. Add the juice from mandarins.
1 teaspoon of pectic enzyme, 1 teaspoon of tannin. 1 teaspoon of citric acid.
Resulting Gravity -1080.
29May 2010. Added 224 grams of sugar and racked.
Mistake!!!
15.06.2010 - stopped fermentation - stopper and campden tablet. Mistake because I wanted to make it sparkling.Very lovely wine!
White apple juice wine from a colleague
Recepe for a large quantity of 22 litres. I will make one gallon of this wine this Sunday or Saturday. So easy to make.
DAY 1
50% of a CANTINA HOUSE WHITE KIT added to 8 x 1.5 ltr APPLE JUICE ( Lidl used this time but any will do ) made up to 22 ltrs with hot water and allowed to cool. Citric acid and tannin may be added at this stage dependant on taste but I did not to produce a smoother wine.
DAY 2
Reading taken which showed 1.070 equivalent to 11% by volume and decided not to add any further sugar to keep this a smooth light wine. Added yeast nutrient and an activated yeast.
DAY 6
1.048
DAY 12
1.004, removed to cool area
DAY 13
Fermentation stopper and 5 crushed campden tablets added
DAY 14
Kwikfine finings A& B added
DAY 20
Racked, filtered and bottled.
Monday 29 November 2010
Oud Bruin Beer / Ale Kit FINISHED
09.12.2010 sweet and not very good but it has not been 2 weeks yet. Keep for a few days more and bottle? Need to check SG because it has been a bit cold recently. At this point it is not too good and shows a typical homebrew character. Disappointed.
2010.12.27 - Still fermenting in the barrel.
in 2011.04, drunk the last bottle, excellent beer, without a fault, very mellow and not too sweet.
Merlot from Beverdale Kit: FINISHED
SG = 1110 (quite high) Not fermenting visibly a day after. Hope it starts fermenting when I get back home after work.
Update: 2011.11.30 Yup, fermenting nicely now.
I really wonder how it comes out. Because I added grape juice instead of water it should be really red. The taste might be too sweet though. Maybe I should add some acid? I will add 1 small teaspoon of tartaric acid.
2010.12.26 - Racked and SG=1020
2011.01.22 - Racked and SG=1018
2011.03.29 - fermentation very slow or finished. Bit too sweet. Will need to kill it soon.
2011.03.31 - checked SG=1011
Stopped!
Really good wine, although due to adding juice instead of water it is too sweet. Could have used other yeast - for strong wines.
Saturday 20 November 2010
Red Heavy Prune and forest fruit wine:FINISHED
Ingredients:
500 grams prunes
1 litre water
500 grams sugar
5tsp lemon juice
1 tsp citric acid
1 tsp tartaric acid
"Fruits of the forest" frozen fruit from lidl - 500 grams
Sultanas 100 grams
pectolaze, yeast nutrient,
Sherry yeast.
Preparation:
Boil the water with lemon juice, acids and sugar.
Add the fruit, prunes and raisins. Bring to high temperature and leave to cool later.
Once below 30 degrees Celsius add pectolaze, activated sherry yeast. Leave in primary fermenter.
To be continued.
After a few days strained and SG was 1030 (after about 5 days on the must)
Update: 29.11.2010 Strained, added 300 grams sugar
05.12.2010. Racked. Strained, added 300 grams sugar.
09.12.2010. Still fermenting rather nicely. No stuck fermentation. ufff
2010.12.25 - Fermenting nicely. High SG still - SG=1030
2011.01.22 - Racked and SG=1021
2011.03.02 - tried it - very nice but too sweet, not unpleasant.
2011.03.29 - Stopped. SG=1021.
Very sweet. Slightly sherry taste, good class. Very tasty but strong.
500 grams prunes
1 litre water
500 grams sugar
5tsp lemon juice
1 tsp citric acid
1 tsp tartaric acid
"Fruits of the forest" frozen fruit from lidl - 500 grams
Sultanas 100 grams
pectolaze, yeast nutrient,
Sherry yeast.
Preparation:
Boil the water with lemon juice, acids and sugar.
Add the fruit, prunes and raisins. Bring to high temperature and leave to cool later.
Once below 30 degrees Celsius add pectolaze, activated sherry yeast. Leave in primary fermenter.
To be continued.
After a few days strained and SG was 1030 (after about 5 days on the must)
Update: 29.11.2010 Strained, added 300 grams sugar
05.12.2010. Racked. Strained, added 300 grams sugar.
09.12.2010. Still fermenting rather nicely. No stuck fermentation. ufff
2010.12.25 - Fermenting nicely. High SG still - SG=1030
2011.01.22 - Racked and SG=1021
2011.03.02 - tried it - very nice but too sweet, not unpleasant.
2011.03.29 - Stopped. SG=1021.
Very sweet. Slightly sherry taste, good class. Very tasty but strong.
Thursday 11 November 2010
Strawberry Wine. FINISHED - 5
2010.11.12
Strawberry wine - first time making.
750 grams frozen strawberries.
Lemon juice and citric acid - 2 teaspoons.
Sugar up to 1100 SG, Yeast nutrient and yeast.
about 3 litres of white grape juice, 100 percent . 1 litre of water so that the juice taste is not too prominent, what interests us here is the strawberry taste.
Pectolaze, Half a banana. Some orange juice
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In a pot: pour 500 milliliters boiled but not hot water on the strawberries. Add acid, chopped banana, and 500 grams sugar. Do not boil. leave for a few minutes.
Pour 2 liters of juice to the demijohn . Add lemon juice and Pectolaze. Add the strawberry mixture.
Leave to cool down to room temperature and measure SG, if not enough - add more sugar or I will try with some golden syrup. Aim for 1000 SG.
Ferment for a week, strain through a sieve. Leave to ferment for 1 week, rack, ferment and check for SG. Put it to 1005 or a bit more.
20.11.2010 - Racked and checked SG, still quite sweet, SG 1051. Will leave it for one more week before checking and racking again. It is currently fermenting really nicely. I have added some white grape juice to it so I do not really know how much sugar there is now... I will be more careful next time. There should be some science in it after all.
05.12.2010 - Racked. SG 1010. added 240 grams sugar. SG 1030
20.12.2010. SG=1020 , filled 2 pressure bottles with it.
Very good, bit too sweet
Strawberry wine - first time making.
750 grams frozen strawberries.
Lemon juice and citric acid - 2 teaspoons.
Sugar up to 1100 SG, Yeast nutrient and yeast.
about 3 litres of white grape juice, 100 percent . 1 litre of water so that the juice taste is not too prominent, what interests us here is the strawberry taste.
Pectolaze, Half a banana. Some orange juice
--------------------------------------------------------------------------------------------------
In a pot: pour 500 milliliters boiled but not hot water on the strawberries. Add acid, chopped banana, and 500 grams sugar. Do not boil. leave for a few minutes.
Pour 2 liters of juice to the demijohn . Add lemon juice and Pectolaze. Add the strawberry mixture.
Leave to cool down to room temperature and measure SG, if not enough - add more sugar or I will try with some golden syrup. Aim for 1000 SG.
Ferment for a week, strain through a sieve. Leave to ferment for 1 week, rack, ferment and check for SG. Put it to 1005 or a bit more.
20.11.2010 - Racked and checked SG, still quite sweet, SG 1051. Will leave it for one more week before checking and racking again. It is currently fermenting really nicely. I have added some white grape juice to it so I do not really know how much sugar there is now... I will be more careful next time. There should be some science in it after all.
05.12.2010 - Racked. SG 1010. added 240 grams sugar. SG 1030
20.12.2010. SG=1020 , filled 2 pressure bottles with it.
Very good, bit too sweet
Tuesday 9 November 2010
How to raise specific gravity
Roughly :
2.7 grams of sugar raises 1 litre of must by 1 point on the SG Scale..
12.15 grams raises 4.5 litres by one point.
60 grams raises 4.5 litres by 5 points
120 grams raise 4.5 litres by 10 points.
For instance
to raise SG from 1092 to 1120: 1120-1092=28
28 SG points of 4.5 litres is: 28*12.2=340,2 grams of sugar.
Such SG results in alcohol content of about: 16.3 (potential alcohol content) if fermentation goes well.
If I stop the fermentation at 1000 making a dryish wine, it will give me SG difference of
1120 - 100 = 120.
To check the alcohol content = 120/constant value in this case people use 7.4 so 120 / 7.4 = about 16 percent alcohol content. That is actually too much... So instead typical wine would be 14 percent, or?
I would then need to add less sugar, say, about 220 grams. (220/12.2= about 18 SG points) 1092+18=1110, that is
Provided the yeast survive and there is no infection. I will add the sugar with a bit of yeast nutrient - not too much though!!! It creates an unpleasant taste if not used up.
If fermented to dryness though, there would be more alcohol.
2.7 grams of sugar raises 1 litre of must by 1 point on the SG Scale..
12.15 grams raises 4.5 litres by one point.
60 grams raises 4.5 litres by 5 points
120 grams raise 4.5 litres by 10 points.
For instance
to raise SG from 1092 to 1120: 1120-1092=28
28 SG points of 4.5 litres is: 28*12.2=340,2 grams of sugar.
Such SG results in alcohol content of about: 16.3 (potential alcohol content) if fermentation goes well.
If I stop the fermentation at 1000 making a dryish wine, it will give me SG difference of
1120 - 100 = 120.
To check the alcohol content = 120/constant value in this case people use 7.4 so 120 / 7.4 = about 16 percent alcohol content. That is actually too much... So instead typical wine would be 14 percent, or?
I would then need to add less sugar, say, about 220 grams. (220/12.2= about 18 SG points) 1092+18=1110, that is
Provided the yeast survive and there is no infection. I will add the sugar with a bit of yeast nutrient - not too much though!!! It creates an unpleasant taste if not used up.
If fermented to dryness though, there would be more alcohol.
Sunday 7 November 2010
Red with Black currant syrup. FINISHED
Ingredients:
Red grape juice from Lidl - 4 litres
0.5 liter orange juice.
1 bottle 440 milliliters of black currant syrup - Polish, 64 percent sugar.
70 grams raisins / sultanas
Dried currants - 50 grams.
1 banana
193 grams sugar (because I did not have anything else)
French Oak chips - 3 small tea spoons.
Red Bordeaux wine yeast.
Pectolaze
Tartaric acid
Yeast nutrient.
-----------------------------------------------
In a pot: pour 500 milliliters boiled but not hot water on the strawberries. Add acid, chopped banana, and 500 grams sugar. Do not boil. leave for a few minutes.
Pour 2 liters of juice to the demijohn . Add lemon juice and Pectolaze. Add the strawberry mixture.
Leave to cool down to room temperature and measure SG, if not enough - add more sugar or I will try with some golden syrup. Aim for 1000 SG.
Ferment for a week, strain through a sieve. Leave to ferment for 1 week, rack, ferment and check for SG. Put it to 1005 or a bit more.
NOW! Rack carefully and put half into sparkling wine bottles - plastic or buy some special corks and use glass bottles. Prime slightly and leave off in a coldish place to ferment.
The rest - stop fermentation with fermentation stopper and campden tablet, leave for 4 days, de-gass, clean with clarifying means. Bottle.
After 2 days fermenting - SG is 1052. I want to raise it to 1100. I will need to add sugar. Sugar - 120 grams sugar * 5 = 600 grams
20.11.2010 - SG of 1001, racked, added 180 grams sugar.
29.11.2010. Fermenting slightly.
05.12.2010. Racked - SG 1013, added 120 grams sugar. Added half a teaspoon of yeast nutrient. Added a bit of tartaric acid. SG=1023
10.12.210. Actually it stopped fermenting ... SG=1020-22, 1010 would be nicer. 1005 would be perfect. Maybe there is some non-fermentable sugar in the syrup?
2011.01.22 = Racked and SG=1020, Taste is not too bad actually. I will leave it for a while longer so it will certainly improver a lot.
quite sweet in 2011.03
2011.03.21 - actually fermenting slowly.
2011.03.21 - fermenting slowly, SG=1011
NOT too bad but taste of syrup prominent. should be drier
Red grape juice from Lidl - 4 litres
0.5 liter orange juice.
1 bottle 440 milliliters of black currant syrup - Polish, 64 percent sugar.
70 grams raisins / sultanas
Dried currants - 50 grams.
1 banana
193 grams sugar (because I did not have anything else)
French Oak chips - 3 small tea spoons.
Red Bordeaux wine yeast.
Pectolaze
Tartaric acid
Yeast nutrient.
-----------------------------------------------
In a pot: pour 500 milliliters boiled but not hot water on the strawberries. Add acid, chopped banana, and 500 grams sugar. Do not boil. leave for a few minutes.
Pour 2 liters of juice to the demijohn . Add lemon juice and Pectolaze. Add the strawberry mixture.
Leave to cool down to room temperature and measure SG, if not enough - add more sugar or I will try with some golden syrup. Aim for 1000 SG.
Ferment for a week, strain through a sieve. Leave to ferment for 1 week, rack, ferment and check for SG. Put it to 1005 or a bit more.
NOW! Rack carefully and put half into sparkling wine bottles - plastic or buy some special corks and use glass bottles. Prime slightly and leave off in a coldish place to ferment.
The rest - stop fermentation with fermentation stopper and campden tablet, leave for 4 days, de-gass, clean with clarifying means. Bottle.
After 2 days fermenting - SG is 1052. I want to raise it to 1100. I will need to add sugar. Sugar - 120 grams sugar * 5 = 600 grams
20.11.2010 - SG of 1001, racked, added 180 grams sugar.
29.11.2010. Fermenting slightly.
05.12.2010. Racked - SG 1013, added 120 grams sugar. Added half a teaspoon of yeast nutrient. Added a bit of tartaric acid. SG=1023
10.12.210. Actually it stopped fermenting ... SG=1020-22, 1010 would be nicer. 1005 would be perfect. Maybe there is some non-fermentable sugar in the syrup?
2011.01.22 = Racked and SG=1020, Taste is not too bad actually. I will leave it for a while longer so it will certainly improver a lot.
quite sweet in 2011.03
2011.03.21 - actually fermenting slowly.
2011.03.21 - fermenting slowly, SG=1011
NOT too bad but taste of syrup prominent. should be drier
Friday 5 November 2010
Introduction
This blog is meant to help me organize my recipes and remarks on wine and beer making. It will probably not be very well written since I hope to use it more for personal refenrence but I will try to make it at least understandable for any guests that happen across it.
I will put some notes in the spreadsheet on the right side as well.
Any comments will be moderated and might be removed without notice.
I will put some notes in the spreadsheet on the right side as well.
Any comments will be moderated and might be removed without notice.
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