Wine making

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   I have had most of the hardware on hand several days and the fermentation locks came this afternoon so I shall start some apple wine in the morning.
I am going to use pure,pasteurized apple juice. This should be interesting.
My previous wine making was , first, leaving a box of sugared strawberries  forgotten in the refrigerator about 2 months, yum!
Net was while living in north Texas where we had a lot of mustang grapes, which come with their own yeast, quite a bit of work but a very flavorful wine.
This is all Ron's fault, he just HAD to post about apple wine!!!!!!!
We do drink  some store bought wine, but in a box at $12 for 5 liters.
This should be a bit cheaper,$4 for a gallon of pure, pasteurized juice and 80c for the yeast. I is CHEEP!

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drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Topic: Wine making Posted: 22 April 2015 at 15:18
	I have had most of the hardware on hand several days and the fermentation locks came this afternoon so I shall start some apple wine in the morning. I am going to use pure,pasteurized apple juice. This should be interesting. My previous wine making was , first, leaving a box of sugared strawberries forgotten in the refrigerator about 2 months, yum! Net was while living in north Texas where we had a lot of mustang grapes, which come with their own yeast, quite a bit of work but a very flavorful wine. This is all Ron's fault, he just HAD to post about apple wine!!!!!!! We do drink some store bought wine, but in a box at $12 for 5 liters. This should be a bit cheaper,$4 for a gallon of pure, pasteurized juice and 80c for the yeast. I is CHEEP!

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drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 23 April 2015 at 15:55
	Should get it going in the morning, had other things to get done this morning.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 23 April 2015 at 21:57
	I think you're going to like it, Don ~ Mine's been in for two weeks now, and seems to really be coming into its own. I have only taken a couple of peeks at it, and won't even do that again for a couple of more weeks, but it's definitely on its way to becoming liquid gold! As you're probably aware, it might get a little "stinky" for a few days, but this is normal. Do not fear!
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drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 25 April 2015 at 15:55
	If it is not one thing, it is another. The drilled stoppers are too big, so I am going to do it the pore boy way, plastic wrap, a rubber band and a couple of ice pick pokes. If the correct stoppers get here I can go to the fermentation locks then. I am going to put the jug in a closet, it should stay between 70-80 degrees there which is in the fermentation range of the wine yeast I have.

Percebes Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449	Post Options Post Reply Quote Percebes Report Post Thanks(0) Quote Reply Posted: 26 April 2015 at 11:49
	My Dad's wine making fermentation locks in the 70's were just kids balloons stretched over the bottle necks-they can expand pretty far-if getting too big-just burp them.
	I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 26 April 2015 at 13:40
	I have started, the stoppers for the fermentation locks came in, TOO BIG, so I am going with the plastic wrap, rubber band and ice pick hole route. VERY complicated recipe, 1 gallon of pure apple juice,no preservatives, 1/2 cup sugar, 1 tsp Lanvin 23 wine yeast in a 4 liter jug and off to the closet for 4 weeks. I have 3 way hydrometer, sampling tube and plenty of mason jars. Hey I is country, we drink all the good stuff from mason jars!;>)

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 29 April 2015 at 14:48
	I can get the giggles at some of the translations of certain elegant recipe name. Pig's foot stew and white shack/ chicken coop wine are 2 I have come across lately.

drinks Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 19 September 2014 Location: male Status: Offline Points: 372	Post Options Post Reply Quote drinks Report Post Thanks(0) Quote Reply Posted: 06 May 2015 at 13:56
	It is looking good and smelling better, I really hope the $4 of juice, .25c wine yeast and .25c sugar make something I like. I may have to tweak it a bit, but the aroma is very nice now. If it works out, there are a number of possible combinations of juices to try.