I am making a couple different types of fruit wine- the old fashioned way- (the way my grandfather made wine)- and it says for when you are filling the wine- and are going to put the cork in you are to cork loosely- (by tying a string around the cork, and allowing for fermentation to continue until it is complete) —-does anyone know anyother way to cork loosely without using a string tied around the cork?
Instead of the string, use plastic wrap for a couple of days, then remove the wrapped cork, resoak the cork and insert fully. However, it is safer to wait until fermentation has stopped completely if you don’t want to risk corks exploding!
Question from Charles Brown:
“does watermelons have there own yeast and grapes/fruits trying to make wine for the first time and my friends say i do not have to get yeast because watermelons/ grape already have yeast, is this true.”
While it is true that there are airborne yeasts everywhere that will cause fermentation to occur naturally, the yeasts in the air vary a lot in quantity and type. You can’t be sure they will make wine from your fruit. Many naturally occurring yeasts will not tolerate a high level of alcohol for instance.
By providing a closed environment for the yeast of your choice to work in, random yeasts are eliminated, and other contaminants are kept to a minimum.
This is a very old recipe that makes a nice clear wine.
- 5lbs Parsnips
- 3lbs granulated sugar
- 1 gallon of water
- An orange
- A Lemon
- Slice of lightly-toasted bread
- 1/2 oz of yeast
- Slice and boil the parsnips until soft (about 25 minutes)
- Add sugar and juice of the fruits
- Boil liquid for 45 minutes
- Pour into a wide mouthed container or bucket, cover with a cloth and leave to cool to lukewarm.
- Spread the yeast on the toast and float on top of the parsnip liquid.
- Stir every day for 14 days.
- Skim off all the scum.
- Cover with cloth and leave for 6 months to ferment in a stable temperature (out of draughts).
- Siphon off the wine into clean bottles and store.
I had a problem first starting the wine off as the temp dropped and the fermentation did not start, so after 3 days I started some more yeast in 500 ml of the juice (once warmed). After an hour and the yeast was activated I add it to the rest in the primary. Temp has been good for two days now but still no fermentation…?
I have several carboy’s of wine working and add sugar syrup frequently. Should I continue adding sugar syrup, as necessary, when the bubbling slows down? … When do I stop adding sugar syrup? Do I continue this process of adding syrup for a year?
Hydrometer – The books I have talk about how to use one but its not real clear and how do I know if mine takes readings at 60 degrees or 68?
How long can you let wine sit in the fermenting jug?
Fermentation does occur naturally. But natural yeasts cause unreliable and unsteady fermentation that is disturbed by any and all changes in temperature. Once these yeasts have died, acetic bacteria invades and turns the wine into vinegar.
Cultivated yeasts are used because they will tolerate higher alcohol levels and continue to work. Although the final character of the wine is affected by the fruit or other flavorings added at the beginning, there is no wine without the yeast.
Yeast can be very fickle, and the preparation of the starter mix is important in getting off to a good start with the brew. Before adding yeast to the must, it is best to get the fermentation going and the yeast active. Adding a small amount of sugar and a warm fluid will do this.
- Baker’s yeast, such as you find in cubes or sachets in the supermarket, takes 10 to 20 minutes to be activated. A small, narrow-necked bottle is best to use. Add the yeast, 2 tablespoons of white sugar and enough warm water to fill the bottle half full. Shake the mixture well and use a cotton wool ball to lightly plug the neck. Stand the yeast starter on a surface that can be readily cleaned. Within about 10 minutes, a froth will form.
Use this starter as soon as possible; it will climb out of the bottle if you don’t!
- Brewer’s yeasts and wine yeasts come in sachets or inactive mixes. Follow the instructions on the label or prepare as for the Baker’s yeast, but leave 2 to 3 days to activate. Plug the bottle neck loosely with a wad of cotton wool to stop the mix from becoming contaminated while it works.
If you have a question – post it here and I will try and help.
Comments are always welcome.
Corks are made from the bark of the cork oak tree, Quercus Suber. They are harvested commercially for the most part in regions surrounding the Mediterranean, most notably in Portugal.
Agglomerated corks are made from cork pieces glued together. Inexpensive and easy to handle, these are suitable for wines that will be held for six months to a year. These are the cheapest corks, and because they tend to be less dense, are the easiest to insert after soaking.
Synthetic corks are made from resins. They are difficult to insert, won’t soften when they are soaked and are difficult to get out without breaking. They are not really suitable for the home winemaker.
Natural corks are punched out directly from the bark in one piece. They are the best quality and will usually be more expensive than the other categories of cork. Better quality cork will allow you to store and age your wine. The cheapest cork will do if you are not thinking of long storage. But, you get what you pay for and a good cork will protect your wine much longer.
If you are intending to age your wine – You should leave your wine bottles standing upright after corking to allow the compressed air above the wine to dissipate. After two or three days, put the bottles on their side for storing. The wine against the cork will keep it moist, keeping the cork plump and so stop leaks. Wipe off the corks as you lay them down to remove any wine that may have been left when you put the corks in.
For more on wine cork production see the Cork Quality Council website