Comments on: Questions about homemade wine?

By: JackieB

JackieB — Wed, 02 Nov 2011 18:18:28 +0000

Hello Deana,

Around 68° F should be a good temperature to keep your must bubbling nicely.

If it gets too much warmer, the fermentation will be fast but end quickly, and the results are not as good. Once you have the mixture producing bubbles gently, try to keep the temperature constant.

With this in mind, a spot well out of the way is best from the start. I use the top of the fridge. I can see what’s going on but I don’t worry about anyone disturbing it while it works.

Good luck!

By: deana Grimes

deana Grimes — Sat, 29 Oct 2011 14:05:50 +0000

what temp. do you store wine in while it is still making?

By: JackieB

JackieB — Mon, 09 May 2011 10:25:58 +0000

Hello Amy – At 3 days you should be fine adding a bit more sugar. I would make sure to give the must a good swirl to make sure it is evenly distributed for the yeast to work on.

Good luck with your wine!
Jackie

By: amy

amy — Mon, 09 May 2011 09:36:29 +0000

i have started making homemade wine for the first time from a starter kit i put 800g of sugar in it and it has been fermenting for 3 days then i read the instructions again and noticed i was supposed to put 900g of sugar can i add the extra 100g of sugar now or not?

By: JackieB

JackieB — Wed, 22 Dec 2010 14:31:05 +0000

Hello Ning,

When you start wine brewing there is quite a bit of sugar there. As the yeast does it’s job, the sugar is turned to alcohol and the wine gets less sweet. The bubbles are the yeast working – It is all good

It won’t explode if your airlock is working.

By: ning

ning — Wed, 15 Dec 2010 11:55:23 +0000

I brew my homemade wine yesterday and i find the the wine is alittle to sweet with no alcohol taste and the next morning, i saw tiny bubbles moving around.Wondering if it going explode, is it spoil. Do i have to brew it again.

By: JackieB

JackieB — Wed, 01 Dec 2010 16:51:59 +0000

If the wine in the mason jars is clearing or is clear – you are probably OK. Congratulations
If you see strings in the wine, it is contaminated. Next time, give it a good swish round to mix the yeast in with the must before it starts fomenting – This will also wash any yeast from the glass above the wine.

By: Emily

Emily — Sun, 08 Aug 2010 21:10:14 +0000

I made some wine from grape and apple juice in the middle of may and then stashed it in a closet until now, beginning of August. I noticed that some of the yeast I poured in stuck to the side of the bottle on the top where no liquid touched and it grew/multiplied in that spot a little bit. I just poured the wine into mason jars to store and I was wondering if that yeast on the side could be dangerous at all to the wine?

By: JackieB

JackieB — Fri, 18 Dec 2009 02:42:29 +0000

Congrats Angela,

Really pleased for you that you are happy with your wines and I hope you will make many more.

The cloudiness may disappear once the wine has settled in its bottles. Household fixes take a while, and New Year’s Eve is fast approaching!

If the apple wine is too strong for your taste, try it mixed with a soda.

By: Angela

Angela — Thu, 17 Dec 2009 22:50:35 +0000

I have finally finished straining both gallons of wine. Ends up the blueberry/watermellon is WONDERFUL tasting, it’s a bit sweet, but I prefer sweeter wines so it works for me. The apple on the other hand is so strong, i’m not sure it would qualify as a wine. They are both still relatively cloudy, not sure what I should do about that. Are there any “around the house” fixes for the cloudiness? If not I may have to deal with it. Once again, I would like to thank you for answering my questions, it is much appreciated.

Angela