How many wine makers do we have here?

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Kassaundra said:
Kuntrygirl   I think we may like similar type wines.  I like a very sweet wine too, and have found most times when buying wine to not buy the "good" wine.  I like the flavors of the "cheap" wine better.  My favorite is Riuniti Raspberry, and a couple of the flavors of the "box" wines (gasp!!!!) lol lol lol

Do you not even add yeast nutrients to your fruit wines?
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To answer your question, Yes you should add yeast nutrient to fruit wines and here is why. That is THE correct way to do it.

Yeast Nutrients assist the wine yeasts in producing a complete and rapid fermentation. It is recommended for use in all fermentations. Yeast Nutrient also provides a singular source of nitrogen for the yeast to utilize during the fermentation process. Nitrogen is typically found to be naturally lacking in most wine musts. Insufficient levels of nitrogen usually result in a sluggish fermentation and can also lead to the production of unwanted fusel oils, which can be detected as off-flavors in a finished wine.
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http://winemaking.jackkeller.net/feeding.asp

http://www.grapestompers.com/articles/yeast_nutrients.htm

Book mark this because he has the best online recipes that I have come across. I use it as a guide but of course I modify to my lilking. :oops:
http://winemaking.jackkeller.net/recipes.asp

With all of that said, the times that I made my first grape wine, strawberry wine, Japanese plum wine, peach wine and starting on my 2nd batch of grape wine, I DID NOT add yeast nutrients and it was ABSOLUTELY delicious. I did not have any problems with fermentation. The times that I did add yeast nutrient following the "professional" recipes my batch sucked BIG TIME. I'm not blaming it on the yeast nutrient but I'm just saying. It could have been "user" error. I'll just blame the bad batch on me. :p

I don't want to tell you NOT to use it because I do not want you to ruin your batch of wine. DO NOT take anything that I am saying about wine making and use it or do it to make your wine because I am years away from being a professional wine maker. I probably don't even qualify as making wine. I think I am making "hooch" or prison wine like they call it. :gig

But yes, please use yeast nutrients. Check out the links above and let me know if that helps you.
 
kuntrygirl said:
My homemade wines of choice (favorite) are grape and strawberry and I know how to make those to my liking, so I'm good with those fruit. I made some Japanese plum wine and I tasted it this weekend and it is to die for!!!!!!!!! And I did it the old fashion way with 4 ingredients. I LOVE THIS WINE !!!!!! My cousin has a tree and was able to pick more plums, so I have about 10 gallons in the freezer. My fig wine was OK but not strong enough and I used the recipe from "professionals" with all of the ingredients, tabs, etc etc and I was NOT impressed AT ALL. And I followed the recipe to the T. I am trying to avoid using too many of those ingredients in the professional recipes because what is returning is a not so good wine to my liking. Makes me wonder.
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Most recipes for homemade wine are NOT FROM PROFESSIONALS! I would estimate less than 1/10 of one percent of professional wineries make fruit wine at all. Fruit wine is typically made by us country folk, who don't have vineyards to hand, so we make use of what we have. Also, Wineries don't use "Recipes", grape wines usually have little additive, no chaptalisation or amelioration. Nutrient is sometimes added, as is Potassium Metabisulfite, and of course yeast.

I worked in a winery in the Napa valley for some time, and was married to a winemaker for over 15 years, so I know how they do it.

Since the majority of the American wine drinking public prefer dryer wines, that of course is what the vintners will make - it's in their best interests, and is why they do it the way they do. So, most instruction for home winemakers is written for drier wines, like the vast majority of the recipes you will find. Of course you can find dessert wines of the type you describe, but they are usually late harvest wines, mostly of the Sauternes type, made with the "NOBLE ROT" and can cost upwards of $75 for a HALF bottle!

So, I can understand your position on "bought" wines; they are not for you. They do not suit your palate, although I think some Sauternes might surprise you, but if you are like me, you don't have the big bucks to spend on them.

Keep on making the wines you like and enjoy.
thumbsup.gif
 
Totalcolour said:
kuntrygirl said:
My homemade wines of choice (favorite) are grape and strawberry and I know how to make those to my liking, so I'm good with those fruit. I made some Japanese plum wine and I tasted it this weekend and it is to die for!!!!!!!!! And I did it the old fashion way with 4 ingredients. I LOVE THIS WINE !!!!!! My cousin has a tree and was able to pick more plums, so I have about 10 gallons in the freezer. My fig wine was OK but not strong enough and I used the recipe from "professionals" with all of the ingredients, tabs, etc etc and I was NOT impressed AT ALL. And I followed the recipe to the T. I am trying to avoid using too many of those ingredients in the professional recipes because what is returning is a not so good wine to my liking. Makes me wonder. ;)
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Most recipes for homemade wine are NOT FROM PROFESSIONALS!  I would estimate less than 1/10 of one percent of professional wineries make fruit wine at all. Fruit wine is typically made by us country folk, who don't have vineyards to hand, so we make use of what we have. Also, Wineries don't use "Recipes", grape wines usually have little additive, no chaptalisation or amelioration. Nutrient is sometimes added, as is Potassium Metabisulfite, and of course yeast.

I worked in a winery in the Napa valley for some time, and was married to a winemaker for over 15 years, so I know how they do it.

Since the majority of the American wine drinking public prefer dryer wines, that of course is what the vintners will make - it's in their best interests, and is why they do it the way they do. So, most instruction for home winemakers is written for drier wines, like the vast majority of the recipes you will find. Of course you can find dessert wines of the type you describe, but they are usually late harvest wines, mostly of the Sauternes type, made with the "NOBLE ROT"  and can cost upwards of $75 for a HALF bottle!

So, I can understand your position on "bought" wines; they are not for you. They do not suit your palate, although I think some Sauternes might surprise you, but if you are like me, you don't have the big bucks to spend on them.

Keep on making the wines you like and enjoy. :thumbsup
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I know that they aren't professionals. I was just being sarcastic. :gig

So that explains why the wine from wineries taste horrible to me. Most people that I know prefer dry wine so that would definitely explain who the wineries target and to make their money. Makes sense to me!

I have never heard of Sauternes and from the sounds of it, I won't ever buy any because I can't afford it.

Thanks for the explanation! :thumbsup
 
So this is what 12 cups (3 quarts) of muscadine juice looks like. I crushed (3) 1 gallon bags of muscadine last night and I have 1 more to crush tonight. This will make 5 gallons of muscadine wine. However, I do have a 2nd batch of muscadines that I have to crush tonight as well. I will have 2 batches from 2 different vines/2 different people. I'm curious to see how the taste differs.

I have a lot of transferring juices to different containers tonight. I have too much. :barnie The pear wine may have to be put on hold. If not, I may make 3 gallons in separate containers. I'm all out of 5 galllon buckets and it pains me to think that I am thinking about going to Lowe's to buy about 5 more 5 gallon buckets with lids but I think I will bite the bullet and go get more. This hobby is so much fun !!!!!!!!!!

1000
 
I think it is coming along. Not much to take pics of just a bucket full of cucumber, lemon and orange chunks floating in a frothy "soup"
 
Kassaundra said:
I think it is coming along.  Not much to take pics of just a bucket full of cucumber, lemon and orange chunks floating in a frothy "soup"
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Uh, to you it's not much but to me that's FUN!!!!!!!!!!!!! I enjoy seeing what others are doing.

Kinda like some people don't like to look at chicken poop but I LOVE TO LOOK AT POOP !!!!!!!!! I know, I'm sick. right? :gig
 

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