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wvbrewer
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« on: November 21, 2011, 05:54:11 AM » |
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Gathering my other ingrediants and getting ready to start a batch of Peach. I might have to empty a few more bottle though.. Its a hard job but someone has to do it. Is anyone else getting ready to make some wine?
Dave
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #1 on: November 21, 2011, 08:57:52 PM » |
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I have 2 kits to make that I bought last spring, I have to get up the gumption to try wine making!
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #2 on: November 22, 2011, 05:58:04 AM » |
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I have had this one since last year too,but have not had the time to fool with it. I have everything I need to start it. I just have to get some spring water and get it started. Check you yeast and make sure it is still good. That date on it is for non refridgerated storage, if you have had it in the fridge it should be good. I would still make a starter for it like beer.
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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wvbrewer
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« Reply #3 on: January 31, 2012, 06:25:40 AM » |
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Have not started it yet, but I used some other yeast I got at the same time and they took right off. I will do it soon though.
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« Last Edit: January 31, 2012, 11:25:02 AM by wvbrewer »
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #4 on: January 31, 2012, 10:57:17 AM » |
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I got a carboy the other day, no excuses now!! Hopefully this weekend!!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #5 on: January 31, 2012, 11:26:07 AM » |
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Get'em working... Those beasties have a job to do.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #6 on: February 01, 2012, 09:25:35 AM » |
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Dave,
I'm picking up a few more things this week to get started on these wine kits, degassing rod ... etc. The first wine kit I'll do is the Exotic Fruits Zinfandel. Instructions state it needs 72 - 75 degrees to ferment. We keep the house at 68, is that OK or do I need to heat it up a little more? Any other things I need to watch for?
Cheers!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #7 on: February 03, 2012, 07:43:01 AM » |
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I would start the ferment in the reccomended range to get it started good, and then if you want to cool it down I won't go below 68 degrees. It will work at 68 degres, but it be a little slower. Which everway you go try to keep the temp steady without to many big swings. Keep it about 3 feet off the floor in a dark warm room, wrap a dark towel around it if you have too. The worst part is waiting for it to be done. Just follow the directions and make sure you sanitize everything that will touch the wine especially in the begining.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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