Search results

Hi all, help wanted for sulfites and bottling... Wondering how late or soon it is for bottling. i syphoned an 11.5L carboy into 2 x 5L demjohn's yesterday and added 1/4 teaspoon of ascorbic acid and 1 campden tablet however there was a slight fizz to it so i thought bugger bottling that now...

So having done a few batches in the past im exploring cheap options as i can buy wine cheaper than i can make it. Im doing this for learning purposes not thinking this will make an excellent drop. Im using 99.6% store bought juice with no preservatives etc, 2 seperate experiments, one apple...

google tells me alot about sulfites but i want to ask around here. Its hard to tell whos right as they are all different Is PPM the milligrams per Litre? so if i add one 440mg campden tablet to 5L demi it will be 440ppm divided by 5 which equals 88mg/L, is this 88PPM? what is a good sulfite...

Ive seen some posts saying that berry wine doesnt age long. Wondering about shiraz wine grapes, can that age longer if the PH tannins and alcohol levels are sufficient? like 5 years? Cheers

Searching for grapes and found this link for Shiraz Grapes in Australia ready for harvest in Feb 2019 for AUD$2.30 per kilo plus 20% for freight to Queensland, so $2.76 per kilo https://www.shirazrepublic.com.au/shiraz-grapes/ Looks like i can order a single box around 17-19kg per box as a...

When do people consider the time a wine has started aging? from the moment it goes to secondary at 1.00, a week later? or when its bottled. I have some blueberry wine ive had sitting in secondary since 9/9/18, 2 months ago. Should i consider this wine 2 months old? no sulfites added yet...

What do people think about usng gas presever? I came accross this below. this did actually cross my mind weeks ago thinking this would be usefull. Do others use this or something like it...

Im wondering the bottling process. I have my wine in secondary demijohns and some is finished. when i want to bottle ill syphon into another 5l demijohn with some campden tablets. im wondering how long i can leave it before bottling without having to add more campden tablets. can i syphon it...

Bugs bitten and im thinking long term storage options. Im making strong reds with blueberries, 7kg per 11L water about 13-14% ABV and PH 3.3. Im still only a few batches in and yet to try my first but they tasted nice going from primary to secondary. Yet to get a TA kit too. I do want to make...

Im close to racking to my secondary 5L demijons on my second wine. Last time i used a colander and let the wine strain of the fruit (im using blueberries) but im wondering if this time i should press/squeeze the blueberries to get the most out of them but havent read much info online about it...

Cant seem to fine a supplier for grapes other than the super market, im wondering what sort of wine Black Seedless Grapes would make fermented on the skins? I like reds over white's. they are half price at the moment and im considering buying a few kilo's if they make an alright wine...

Im having trouble finding a test kit in Australia, only one i can seem to find online is this link below https://www.anpros.com.au/wine-testing-kits/tests-for-ph-titratable-acidity/basic-test-for-titratable-acidity-ta-test-kit-no-1/ Does this TA test kit look of for what i want to do, red and...

After my first blueberry/blackberry wine attempt i have now put down a second batch but just blueberries. 3.5kg blueberries pectinaise red wine yeast VR21 i think 6L of water Will pitch nutrients at about 1.04 - 1.05 Still havent got a digital PH meter but hopefully it arrives in the mail...

I need to be able to test PH for my red wines. I have strips but it seems to me this is pointless. I just bought the type B digital PH tester from ebay in the link below but it will take a week or so to arrive. https://www.ebay.com.au/itm/163175624485 Im wondering, before this digital one...

Im ready to try a decent wine recipe today. Im still learning. Im thinking to begin... 3kg (6.6 pound) frozen mixed berries (I will crush them also) 6L (1.5 gallon) of water 1 teaspoon of nutrient 1/2 teaspoon Pectinase if i need acid (but i dont know if i need? i like merlot shiraz type...

Noobie question, i have a few 23L (6 gallon) fermenters i use for beer which are now free to use for a while. can i use one of these for my primary fermenter if i have say 1-2 kg of fruit and 5.5L of water/juice and then syphon 5L out into my 5L demi. would be under 10L line i would think in...

Looking for tips on what i need for say a 10-15%ABV wine before i go asking questions at my local home brew shop. they may just sell me things for the sake of it even though im a local. at the moment im using frozen berries and apple juice as a beginner with some added sugar to get to 10% with...

Im thinking of making a blackberry, blue berry and rasberry wine for my first one, wont be high ABV like the reds i like. Ive done spirits and beer in the past and now trying my hand at this. will bottle it like a cider rather than a red. wondering what others think of my process im thinking of...