Vino makin' season is upon us again...........

**Strut10** · 06-13-2009, 06:33 PM

Went to the Amish today and got some strawberries. Threw together a batch of strawberry wine this afternoon. After last year's first try at wine making I decided to upgrade my procedure a little. Last year's batches were all made in 1 gallon plastic milk jugs. This time through, I picked up a 30 quart stainless primary fermentation vessel and a few water cooler bottles with store-boughten air locks. Still a redneck operation. But somewhat on the sophisticated side compared to last year.....and last year's product turned out pretty darned well.

**RangerClay** · 06-13-2009, 08:28 PM

Originally Posted by Strut10

I picked up a 30 quart stainless primary fermentation vessel and a few water cooler bottles with store-boughten air locks. Still a redneck operation. But somewhat on the sophisticated side compared to last year.....and last year's product turned out pretty darned well.

Hey there brother vintner! Nothing wrong with that operation, that's where I started. Just be careful with you clean those water bottle. Don't scratch them inside or bacteria can collect there. Next year you will have to upgrade to some glass carboys.

I'm starting blueberry wine this week myself. Maybe we can do a bottle swap later.

**redkneck** · 06-13-2009, 09:00 PM

My one wine making episode was ugly, but I had no idea what the heck i was doing. Got a batch of beer making right now, my first attempt (a kit), will let you know how it turns out in about ten days.

**Ambuscher** · 06-13-2009, 09:43 PM

I made a batch of strawberry wine about six years ago. I still have one big bottle left. We are planning on opening it on our 10th ann.

**Strut10** · 06-14-2009, 07:31 AM

Originally Posted by RangerClay

Hey there brother vintner! Nothing wrong with that operation, that's where I started. Just be careful with you clean those water bottle. Don't scratch them inside or bacteria can collect there. Next year you will have to upgrade to some glass carboys.

I'm starting blueberry wine this week myself. Maybe we can do a bottle swap later.

I am pretty meticulous with my sanitization. I actually use a bleach solution followed by oodles of spring water rinses. Worked reaaly well last year. Red raspberry will be my next batch if my bushes put out. Had lots last year. Then I'm going to do a batch of blueberry as soon as they come into season. Did one gallon last year and it was phenomenal. The Mrs. regrets only letting me have a couple pounds of her blueberries last year. Going to go get my own this year....enough to do 5 gallons or so.

**Snipe** · 06-14-2009, 08:04 AM

How about a step by step procedure on your wine making?

**MCH** · 06-14-2009, 03:26 PM

Strut, I'd invest in some StarSan or Iodophor for sanitizing. They're relatively cheap and won't mess with the flavor of your wine. I've heard bad stories about using bleach/water.

Also, I'v gotten back into brewing, so I should be fermenting right along with ya!

**Strut10** · 06-14-2009, 07:35 PM

Originally Posted by MCH

Strut, I'd invest in some StarSan or Iodophor for sanitizing. They're relatively cheap and won't mess with the flavor of your wine. I've heard bad stories about using bleach/water.

I do have some actual store-boughten sanitizing stuff..........a couple different ones, really. I've only used them to sanitize at bottling time, so far. Suppose I could use them for the making part, too. I've not had any trouble with the bleach. But I could see things going bad if the bleach solution were not completely rinsed from the equipment.

**RangerClay** · 06-15-2009, 06:43 AM

Originally Posted by MCH

I've heard bad stories about using bleach/water.

Same here. I use Potassium Metabisulfite for my sanitation. I like it because it also reusable. When my carboys are not in use, I pour an 1/8" of K-meta in the bottom then put a bung in the top. That way it is always fresh and ready to go. Plus you don't have to rinse it out because it helps keep your SO2 levels where they belong.

**Strut10** · 06-15-2009, 08:38 PM

The stuff I have is a white powdered mix called "One Step".

It's a percarbonate cleaner instead of sulfite.

**Strut10** · 06-16-2009, 08:45 PM

Originally Posted by Snipe

How about a step by step procedure on your wine making?

The crash course (for berry wines) goes like this:

Buy or pick some ripe but not over-ripe fruit.

Every vessel or utensil that ever touches the ingredients or wine must be sanitized.

Rinse the fruit and smash it in a primary fermentation vessel.

Add sugar, water, yeast. Some recipes call for acids, enzymes, nutrients, additional ingredients and other things as well.

Store mixture in a cool area for a week or two, stirring daily.

Strain (and discard) the solids from the liquid.

Transfer liquid into a storage vessel to age. More sugar may need to be added at various times, depending on the recipe. Periodically you will siphon the clear liquid from the settled sediments over several months.

Bottle.

Drink.

Finished products can take from a few months to a year or so.

Obviously, this is a waaaaay over-simplified rundown. And I may have left some stuff out (I'm a newbie to this sport). But It gives the general idea of what it takes to brew your own.

**Strut10** · 06-20-2009, 12:08 PM

So today was straining day. Time to remove the majority of the solids from the liquid.

Here's the concoction (it's called the "must").

The end result......ready to head for a 3 week nap in the basement before 1st rack.

**MCH** · 06-20-2009, 02:25 PM

Carbed my first beer via kegging this week. Lot eaiser than cleaning and filling 52 bottles.LOL

Great pics.

I've got my next batch scheduled for one evening this week.

Also, you might look into StarSan. It's a no-rinse sanitzer that works great. It foams up a lot, but you can pour your wine right over the foam and it won't mess with the flavor at all.

**Strut10** · 06-20-2009, 05:44 PM

Originally Posted by MCH

Also, you might look into StarSan. It's a no-rinse sanitzer that works great. It foams up a lot, but you can pour your wine right over the foam and it won't mess with the flavor at all.

Have to look into it maybe. The OneStep is also a no-rinse deal. It's not foamy or messy at all. One Tsp/gal of warm water and start cleaning. No rinsing.

**MCH** · 06-23-2009, 10:48 PM

One-step is the first sanitizer I used. It comes standard with Mr. Beer kits. The homebrewing forum I frequent really pushed me to StarSan. I've given Iodophor a try but you can't soak plastic in it without staining.

Anyway, I've got pics of my 6.5 gallon carboy with my active fermentation going on. Will try to post pics later this week.