Tips for new wine makers

[Rossyboy]

I’m very new to wine making, made one successful batch and one unsuccessful batch. So what are some tips and tricks that you could give me that you wished you knew when you started out

 

[kelper]

If fermentation stops early try a different yeast - I've rescued a few that way. Dried active yeast should be kept in the fridge, especially after it's been opened. A white wine stalled because the pH was 2.8! A little precipitated chalk got the pH back to 5 and a new test got it going again so well it's now down to 0.995 and still dropping. Dried elderberries can be used to give a rich red colour to wines made from supermarket grape juice. Dried elderberries can be made into a port with a good turbo yeast! Racking off twice leads to a clearer wine and patience helps with degassing!

 

[Rossyboy]

If fermentation stops early try a different yeast - I've rescued a few that way. Dried active yeast should be kept in the fridge, especially after it's been opened. A white wine stalled because the pH was 2.8! A little precipitated chalk got the pH back to 5 and a new test got it going again so well it's now down to 0.995 and still dropping. Dried elderberries can be used to give a rich red colour to wines made from supermarket grape juice. Dried elderberries can be made into a port with a good turbo yeast! Racking off twice leads to a clearer wine and patience helps with degassing!

Great thanks for all this advice going to have to read it a few times to understand it but this is great thank you very much

 

[Tanglefoot]

After racking off the sediment ( I do this multiple times until clear ) you can top up with 100% fruit juice.
For my elderflower wine I use white grape, this also gives the yeast a little extra fructose to
feed on ( or red grape for red wines ). Bear in mind this will raise the ABV if fermatation is still going on
so don't overdo it and will also sweeten a wine that has finished fermenting which might result in a wine less dry
than otherwise.
A teaspoon of pectolase per gallon added to the must before fermentation will help drop a substantial amount of pectin but you can add direct to demi - john after racking if your wine needs help to clearing haze.

 

[Rossyboy]

After racking off the sediment ( I do this multiple times until clear ) you can top up with 100% fruit juice.
For my elderflower wine I use white grape, this also gives the yeast a little extra fructose to
feed on ( or red grape for red wines ). Bear in mind this will raise the ABV if fermatation is still going on
so don't overdo it and will also sweeten a wine that has finished fermenting which might result in a wine less dry
than otherwise.
A teaspoon of pectolase per gallon added to the must before fermentation will help drop a substantial amount of pectin but you can add direct to demi - john after racking if your wine needs help to clearing haze.

Awesome thanks for the advice I need to try that. Where do you get white grape juice I can only find red grape juice?

 

[Tanglefoot]

Awesome thanks for the advice I need to try that. Where do you get white grape juice I can only find red grape juice?

100% White Grape Juice | Welchs


I get this from Asda, sure you can get similar elsewhere if you look.
That said because of iscolating I've been getting online shops delivered and due to stock shortages
I've had to settle for their own brand 100% apple juice. Pear could work too - it's a question of taste
though it's a comparatively small amount.

 

[Rossyboy]

100% White Grape Juice | Welchs


I get this from Asda, sure you can get similar elsewhere if you look.
That said because of iscolating I've been getting online shops delivered and due to stock shortages
I've had to settle for their own brand 100% apple juice.

Great thank you I’ll go and check Asda

 

[Chippy_Tea]

So what are some tips and tricks that you could give me that you wished you knew when you started out

How to make Supermarket Juice Wine - HERE.


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