How many wine makers do we have here?

[2overeasy000]

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Thanks, and for the advice. I guess it was one of those times that I simply neglected the wine until it was too late. A little H2S is not usually a problem; this was a biggie! Wines low in amino acids often develop a light H2S aroma. Also, certain yeasts (Montrachet is notorious) may produce more H2S, so I now avoid those like the plague! (This only happens if the must has been sulfited though)

So, what wines are you currently making, if I may ask...?

I'm currently focusing on Meads. Neighbors have hives.

 

[Totalcolour]

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Are you making a straight mead, or adding fruit?

What's been your experience with clouding - do you heat or not heat prior to ferment?

I've made some, with fruit addition. I found mine cleared better with the heating method, but it's so time consuming. Plus, the meads tend to take several years to mature. I'm just so impatient

 

[muddstopper]

I have straight mead, pure honey, working under my sink right now. I chose to heat mine. I used 1 gal of honey and 2 gal of water and yeast. I have racked it a couple of times, and I filter it thru a clean cotton cloth, (new Tshirt), to help remove the settlements. Patience is a requirement for good mead, but it isnt a crime if you feel the need to taste test a few glass fulls before it has time to age. (I am just about out of patience)

I also use honey in the place of sugar in some of my fruit wines, and sometimes use honey and sugar together. I definately feel honey can add body and taste to probably most of the fruit wines.

 

[Totalcolour]

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Ah, sounds like you like a slightly sweeter mead. Great for after dinner, or sipping on a sunny, Sunday afternoon!

Patience is a requirement for good mead, but it isnt a crime if you feel the need to taste test a few glass fulls before it has time to age. (I am just about out of patience)

I have some other wines going now, so the patience thing won't be too much of a bother. I have some nice honeys from California - Orange Blossom and Wildflower. Looks like I'm going to be busy this week.

I also use honey in the place of sugar in some of my fruit wines, and sometimes use honey and sugar together. I definitely feel honey can add body and taste to probably most of the fruit wines.

I'll have to try that - I think perhaps my melon wine would benefit from some Honey - thanks for the tip!

BTW, what is that avatar, what's on it's head?

 

[muddstopper]

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The little kitty has a lime peel on its head. No!, I didnt do it, I found the pic on the net several, several, years ago and have used it as a avatar ever since.. I get a ton of comments on that avatar ever year.

 

[zzGypsy]

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I've never made beer - I heard it's harder than wine, got to pay close attention to the temps or it goes wrong. Is that true?

I'm a newby at beer making, we've made exactly one batch, but it was summer and the house we were in doesn't have airconditioning - so temp control was just not possible. we picked the room with the most stable temp, but ... pretty much it was uncontrolled. nonetheless, we made a *very* nice smoked porter. might be we were just lucky, but the process seems pretty robust.

 

[oesdog]

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I've never made beer - I heard it's harder than wine, got to pay close attention to the temps or it goes wrong. Is that true?

I'm a newby at beer making, we've made exactly one batch, but it was summer and the house we were in doesn't have airconditioning - so temp control was just not possible. we picked the room with the most stable temp, but ... pretty much it was uncontrolled. nonetheless, we made a *very* nice smoked porter. might be we were just lucky, but the process seems pretty robust.

Well we never bothered with temp here either and our Beer last time was wonderful - I only have one bottle left

BUT THE NEW KEG IS READY TO BOTTLE!!!!!!!!!!!!!!

Oesdog

 

[Dawn419]

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Do you do anything special to the honey before adding it to your fruit wines?

 

[muddstopper]

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Do you do anything special to the honey before adding it to your fruit wines?

Pure honey has all kinds of pollen and I suppose wild yeast, in it. What I normally do is boil water and then pour in the honey, or sugar, depending on which I am using, then stir until it dissolves in the hot water. Once cooled to room temp, I stir it into the wine must, add airlock and watch it bubble for a month or two before touching it again. Apples and honey seems to do well for me, I dont like the white grapes and honey. Dont like the white grapes in any wines for that matter. Concord grapes and honey is excellent.

 

[Blue Ridge Hillbilly]

One Blue Ridge Hillbilly wine maker here. I just finished racking my this years wine for the second time today. 5 gal of apple, 5 gal of Muscadine and 5 gal of scuppernong. So far, so good. I plan to rack it a few more times and hope it will be ready by spring of 2012.