Hello I need advice

[McDude]

:

Hello you lovely people. I've taken the plunge and started to make my own wine, something I've wanted to do for a while. I once made my own Stout about 15yrs ago and it was great but we were also starting a family so all that got put on the back burner.

I'm from Dereham in Norfolk. I love food and wine and I cant think of anything better than making a meal using as much of my own produce as possible. I'm a townie with a small garden, 5 chickens and a lovely wife and two kids. I intend to use our Pear, Apple and Plum trees as much as possible this year as so much was wasted last year (although most of us had healthy crops).

So I'm here today a couple of days in from starting my Beaverdale Cab Sauv 22.5Ltr.

Its bubbling away nicely and I'm very pleased with myself :party:

However, I have just read through the instructions again and realised I made up my volume to 25Ltrs instead of 23Ltrs....... I'm the sort of bloke who finishes a job with screws and nuts left over.

How will this affect my wine?

Also I've been reading loads and getting a bit confused. When its finished fermenting I then transfer to another tub and allow to rest for 2 to 3 weeks then (after all instructions) transfer to bottles.
Is it better to transfer to DJs?
Is this all known as racking?



With thanx again

McDude :mrgreen:

 

[pittsy]

hi mac i dont make wine myself , not sure if you do use a 2nd FV but making 25 instead of 23l will just make it a little thinner in taste and a little lower in strength prob no real worries though

 

[RobWalker]

Yeah its pretty trivial at that point so no worries.

Racking is indeed when you move from one demi John to the next. Most people move them after initial fermentation completes off the yeast and trub at the bottom, and then leave it in the second demi John until its very clear, then into bottles to condition. It is better to rack for a number of reasons - no problems with he yeast, clearer wine in the bottle, etc.

When it comes to fruit, freezing is actually better for brewing so don't be afraid to fill her up for later brews! We have sloes and blackberries growing wild behind us, and I'm going to collect a lot of apples this year for 5l of cider, woo!

Welcome back :)

 

[oldbloke]

Yeh, very slightly thinner and very slightly weaker - about 1% abv lost. No biggy. You could chuck in some sugar to compensate if you want, if the process isn't too far through yet: about a pound, I think, for 1% in 25 litres.
Demijohns for that second stage would be good, if you have them, but anything that keeps the wine away from oxygen is all that matters. It is indeed called racking.

 

[dennisking]

Hi and welcome.

 

[McDude]

:thumb:
Thanks for your prompt responses. I think I'll leave things be this time. I'm a right sado at the moment I can't stop looking at the tub bubbling away

The instructions say transfer to another 25ltr tub which I have as part of my Youngs starter wine makers kit. I think I'll transfer to this and then bottles and a couple of DJs.

I'm going to get a Woodfords Wherry going as soon as poss

Then a Rose......any recommendations?

McDude :mrgreen:

 

[oldbloke]

:thumb:
Thanks for your prompt responses. I think I'll leave things be this time. I'm a right sado at the moment I can't stop looking at the tub bubbling away

I've been doing this stuff for 18 months and I still love just watching the fermentation lock bubble away. It's pure magic.

The instructions say transfer to another 25ltr tub which I have as part of my Youngs starter wine makers kit. I think I'll transfer to this and then bottles and a couple of DJs.

I'm going to get a Woodfords Wherry going as soon as poss

Then a Rose......any recommendations?

McDude :mrgreen:

Google some recipes for strawberry wine, buy some frozen strawbs, just do a gallon (or two) in demis. It does the most amazing snowglobe effect, and after a couple of months in bottle is right tasty. Light red rather than rose, but hey.

 

[McDude]

: oldbloke

what a good idea.