How many wine makers do we have here?

[dutchbunny83]

muscadine moonshine

 

[gmendoza]

I need to make some shine for my chicken buyers.

I mean the ones who will not squeal on me and will buy a quart for 20.00

caching!!

 

[kuntrygirl]

muscadine moonshine

You talk about. WHEW !!!!!!!!! :/

 

[Kassaundra]

BEAUTIFUL !!!!! I love the color. Do you like the taste?

It has a "green" or unfinished taste, and needed to be a little sweeter, so I added some sugar at the first racking and am waiting for it to settle out and clear more. It may take two more rackings instead of just this current one. I was counting on doing 2 and at the second racking to bottle, but will likely have to bottle on the 3rd racking.

 

[kuntrygirl]

BEAUTIFUL !!!!! I love the color. Do you like the taste?

It has a "green" or unfinished taste, and needed to be a little sweeter, so I added some sugar at the first racking and am waiting for it to settle out and clear more.  It may take two more rackings instead of just this current one.  I was counting on doing 2 and at the second racking to bottle, but will likely have to bottle on the 3rd racking.

WOW! Makes me want to go and buy some cucumbers.

 

[Kassaundra]

WOW! Makes me want to go and buy some cucumbers.

The color now is much more pleasant then when I first took the veggies out, it first had a very green/yellow color like baby poop crossed w/ pea soup.

Have to admit wasn't looking forward to drinking that color liquid!!!!!! lol

 

[kuntrygirl]

WOW! Makes me want to go and buy some cucumbers.

The color now is much more pleasant then when I first took the veggies out, it first had a very green/yellow color like baby poop crossed w/ pea soup.
     Have to admit wasn't looking forward to drinking that color liquid!!!!!! lol

To be honest with you, I prefer the different color liquids. It makes it much more exciting to dinrk (in MY opinion). Clear wine is boring to me.

 

[Totalcolour]

I finished a 21 day muscadine wine recipe (another experiment). All I have to say is when I tasted it, I saw fire shoot out my mouth. It was sooooooooooooooo potent. I cannot drink it. It's too strong. The alcohol content has to be 30%. I broke my hydrometer, so I can't find out the volume. I have to get another one today.

Homemade wine cannot go over 18% alcohol without fortification. Wine yeast dies above that point. In fact, most wine yeasts don't go above 16%. I'm sure it tastes good though!

 

[Kassaundra]

I have some questions for you guys. I racked the wine this past week and added some sugar, I'm assuming that is going to cause the ferment to start back up/continue, correct??????

As I continue to let it separate and clear, is it continuing to ferment? Is there any reason not to add campden now, or should I wait to just before bottling to end the "ferment" w/ the campden?

After this next racking if not clear any reason not to add a little more pectic enzyme to speed the clearing process or improve the process?

 

[Totalcolour]

I have some questions for you guys. I racked the wine this past week and added some sugar, I'm assuming that is going to cause the ferment to start back up/continue, correct??????

As I continue to let it separate and clear, is it continuing to ferment? Is there any reason not to add campden now, or should I wait to just before bottling to end the "ferment" w/ the campden?

After this next racking if not clear any reason not to add a little more pectic enzyme to speed the clearing process or improve the process?

Campden may or may not prevent refermentation. you really need potassium sorbate (sorbitol) or some other chemical to prevenT refermentation. Even if it looks like it's not fermenting, it can start again later, in the bottle. Then bottles can explode. You can do serious damage to yourself and other with exploding bottles.

The other way to prevent a refermentation is to do a sterile filtration, but unless you have a decent filter (expensive) it's still and iffy prospect.