homebrewandbeer.com

Thanks to inspiration from blandy, I have my first wine kit fermenting.

I put down a Cabernet Sauvignon from a Chai Maison wine kit.

It started brewing last Wednesday and I racked into a glass carboy yesterday.

I can't believe the amount of activity compared to beer.

My wife reckons she could get drunk off the fumes coming from the airlock.

Another 3 weeks or so will see it bottled and then 3 - 6 months will see it being drunk. I will probably try the first bottle in May.

Hi Hashie,

good to see you're trying different things. Beer's great, but there's heaps of other alcoholic beverages out there that people can (legally with the exeption of spirits) try to make.

After I get my brewing out of the way (racked a partial mash PA in Monday and started a partial mash porter today) I'll put down a Vinters Reserve Shiraz. I think this forum will ensure that we are swapping notes!

Ther riesling will get another taste on Friday.

Can you use a beer fermenter for it, or do you HAVE to have the wine kit?

you can use all the same equipment.

As KEG said, use all the same equipment.

I did buy a glass carboy for secondary, simply because it has a very small head space (needed to ensure you have wine not vinegar). I can use this for brewing my beer too.

Hashie wrote:As KEG said, use all the same equipment.

I did buy a glass carboy for secondary, simply because it has a very small head space (needed to ensure you have wine not vinegar). I can use this for brewing my beer too.

Exactly what I did. My Pale Ale is in the secondary now

Well....didya drink it???

Not yet. It went into bottles on Sunday and is now laying down ageing.

I'll try a bottle mid April, or there abouts.

Tried some that I drew off to check the clarity. It tasted quite nice, although very green.

Hey Hashie, I have just got the same kit and am keen to give it a go.
I've never done a wine kit before, so has anyone got any tips
to make it come out drinkable? temps, procedures?
Cheers

Tried our first bottle last night. Nothing to write home about, but drinkable just the same.

I think I was a bit impatient with mine. I'm not sure that it had fully fermented when I stabilised it. It still has a fizziness on the tongue.
It was at SG 990 when stabilised, but is my hydrometer calibrated correctly?

The next one I do, I will be much more patient with and leave it to ferment for as long as it needs, rather than when I think it is finished.

Hashie wrote:The next one I do, I will be much more patient with and leave it to ferment for as long as it needs, rather than when I think it is finished.

That sounds like my first batch of beer - I bottled it a bit soon, and it was way over carbonated, though fortunately none of the bottles exploded. Ever since I've waited....

T.

I put down a Vinters Reserve Shiraz kit yesterday. First red wine kit for me. The juice extract is pretty red ... does it stain the fermenter?

yummy wine pending ...

Update on Shiraz batch:

Decided to keep the temp lower than reccommended on the kit (15*C in stead of 18-24*C). This advice was from a friend of mine doing a viticulture course. Seems to be fermenting fine. Smells great

Sounds excellent. How are you keeping the temp down?

blandy wrote:I put down a Vinters Reserve Shiraz kit yesterday. First red wine kit for me. The juice extract is pretty red ... does it stain the fermenter?

yummy wine pending ...

Hey Blandy good to see you having a go at a red.

I racked a blackberry wine to demijohn on Saturday and, yes, it did stain the fermenter. But I figure if I only use that fermenter for wine and sanitise properly each time, all will be good.

not too worried about staining, just curious about whether it will happen.

Just finished bottling the shiraz. Tastes reasonably good out of the fermenter, and considering how well the riesling aged, it should be a pretty fine drop in a few months.

newbie to the forum - used to brew years ago

Red wine benefits from the tannins from the red grapeskins...
these days of kits and manufacturer profits see a lot of ingredients substituted with flavourings and colourings...
to add tannin brew a teabag in a cup of boiling water, let cool and add to recipe...
Years ago, had a recipe for tea wine...
can't remember if I tried it - probaly did - tried most things
jedo

I've got the Cab/sav kit in primary at the moment and seems to be happily
fermenting away at 16*. Took an SG today after only 4 days in primary
and its sitting on 1.014. It tastes dry, but very bloody sweet. I know
its still got a fair few points to drop, but does it still stay sweet or does it dry out even more?

Got my Merlot kit going on Sunday. Decided I didn't want to oak it (don't really like the oak taste too much in wine).

Might have to use the oak chips in some beer.