Well, I spent this past Sunday slow cooking the cranberries, chopped the golden raisins after letting them soak overnight, and boiled some water with some sugar in it to appropriate levels, and put it all in the 1.5 gallon primary fermenter with Yeast Nutrient, Pectic Enzyme, a little Tannin and some Acid Blend. I thought that I might have a problem when after putting it into my primary fermenter it was almost full, and had to let go of a bit of the water. Regardless, the lid fit over the top. I mashed down the fruit in the nylon bag real well, and I sallied forth. This is #1 lesson learned - Always use a primary fermenter container bigger than you think you will need. I could have just as easily used the 7.5 gallon one I had, with no real issues. I added the yeast the next day after it all cooled down and put the lid on it, where it then went in my fermenting chamber.
A word on my fermenting chamber. I have a large shelving unit downstairs, and I wrapped one of the shelves in Tyvek wrap and put a small space heater in there, where I was able to maintain a 75-80 degree temperature range, giving the yeast a nice warm environment for eating sugar and pooping out ethanol. I'm pretty pleased with the way it turned out.
Ive been punching down the must in the bag (which rises to the top, almost pushing up the lid, but I don't mind since it needs a little oxygen in there) every day since Monday, to make sure it stays nice and fresh and mixed. I use a cleaned potato masher to punch it down. I have to check the PA on Monday, and if its high enough (3-4) I will take out the fruit. I may also decide to let it sit on the skins a little more, but with Cranberry I worry about that making it too bitter.
I will let you know how it proceeds! Worst case scenario is that I try again real soon!
Thursday, January 24, 2008
Sunday, January 20, 2008
The start of Sweet Sweet Cranberry Wine...
Well, I got back a couple days ago and immediately went out to get my supplies. I have to clean the fermenter and thaw out the cranberries, which I got frozen and preservative-free. I allowed a pound of golden raisins to soak overnight, and I am going to bring the cranberries to a boil and add the sugar water shortly and place it all in the fermenter with some pectin enzyme, yeast nutrient and tannin. I've decided to try not adding sulfites to my wine (no campden tablets), since I know a couple people who haver pretty bad allergic reactions to it, and I just don't think it will be needed in the process. More to come this afternoon, Im not adding the yeast in until tomorrow, so that should be when all the fun starts.
Tuesday, January 15, 2008
Two Fruit Wines Im Going to Try First
I think I am going to start with a blueberry and a cranberry wine. Id like to get fresh fruit, but I may have to settle for frozen in the case of the cranberries. Thats fine in some regards, as long as there is no preservatives in the frozen fruit and they are flash frozen. It can even help, since it splits the skins and makes it easier for them to give up the juice. Im going to try with a gallon of cranberry and possibly 5 gallons of blueberry. I will see how this goes. I want to try fruit wines before I move on to the more expensive Pinot Noir juice kit!!!!!
Im traveling a bit on business this week, but as soon as I get back Im going to get a few more implements at the dollar store. Ive got a list of some other things Id like before I get started. Ive found I can do a lot of shopping at the dollar store, especially for some basic items like you see below. If only they had carboys! Below that, are some items I need to get for my next trip to the wine store, the excellent L&M in Syracuse. www.landmwines.com
Im traveling a bit on business this week, but as soon as I get back Im going to get a few more implements at the dollar store. Ive got a list of some other things Id like before I get started. Ive found I can do a lot of shopping at the dollar store, especially for some basic items like you see below. If only they had carboys! Below that, are some items I need to get for my next trip to the wine store, the excellent L&M in Syracuse. www.landmwines.com
- Sugar (white refined) (multiple lbs, also get container to store it in)
- Large spoon (or other long implement to punch down must)
- Turkey baster (for wine thief)
- measuring spoons
- measuring cup
- Graduated cylinder? (or something long/cylinder to do the SG/PA test with)
- Container for implements
- digital thermometer
- spice rack for holding chemicals
At Wine Store
- Yeast energizer
- 6 gallon kit riesling
- Titriable acidity test kit
- Pasteur Champagne yeast
- wine thief
- Dual Scale liquid thermometer
- 1 gallon carboys
Monday, January 14, 2008
A Modest Beginning
Well, here I am, long time wine drinker, first time wine maker. Ive bought a lot of equipment, juice and read countless web pages and lots of nice print on the subject. I think Im ready to make my first fruit wine...
Follow me as I take a journey down the winding path of winemaking?
Follow me as I take a journey down the winding path of winemaking?
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