Vimto wine basic

[tezerh]

Whoo hoo counting down till after lunch when I will begin processing and sterilising my equipment for my first project that's does not involve a kit :) I'm trying the basic vimto wine recipy as I have tried to make wine before without much success what shall do is take daily photos an post them on here :)

I'll also pop the process pics up just to temp others

 

[Moley]

It's finings, pronounced fine-ings, with no double letter :nono:

Spell it right and I'll vote “yes”


Good luck with the brew, and I like the idea of the photo log :

 

[tezerh]

It's finings, pronounced fine-ings, with no double letter :nono:

Spell it right and I'll vote “yes”


Good luck with the brew, and I like the idea of the photo log :

Done :)

 

[Moley]

:thumb:

Sorry, it's a very common mistake (only one ‘R’ in lager and only two ‘N’s in finings) but you drew attention to it by putting it in a poll and in bold type.

I always use finings in all of my quick wines, but usually just use time for all of my country wines.

 

[Cussword]

I always use finings in supermarket juice wines. Although I've just done a pear using two tins of liquidised pears & 1litre grape juice. Unlike wow it fell beautifully clear after 3 rackings, but still with a inch of sediment. So I used my Harris filter to be sure.
If you are still there Ade, as I racked it three times, & topped it up with boiled water every time, it's dropped to 11.4%. I don't mind too much as it can be used as a "session" wine. Is there a way round this to keep the alcohol up to the 13% mark?

I used 1lb 12 oz of sugar, should I add more at the start knowing that I'll loose strength at the end?

 

[tezerh]

Now sterilising my equipment to be nice to the servers I won't put pics up because there really is no need I'm using VWP cleaner so I shall rince till the bleach smell has gone

In the mean time the tool I am I have left the main ingredient at my girlfriends so off to the supermarket I go

 

[Moley]

If you are still there Ade, as I racked it three times, & topped it up with boiled water every time, it's dropped to 11.4%. I don't mind too much as it can be used as a "session" wine. Is there a way round this to keep the alcohol up to the 13% mark?

Not really, unless you increase the initial sugar like you said.

You can start in a 5 litre PET and rack to a gallon DJ, or you can always top up with a complimentary finished wine but you may have to drink the remainder of the bottle.

 

[corby_brewer]

I agree with what Ade says.

 

[Cussword]

Not really, unless you increase the initial sugar like you said.
You can start in a 5 litre PET and rack to a gallon DJ, or you can always top up with a complimentary finished wine but you may have to drink the remainder of the bottle.[/quote]

At great personal sacrifice

Seriously though, thanks for that. I'll try PET to DJ as I usually just use DJ to DJ.

 

[tezerh]

ok so my vimto and sugar are all in

now bringing up to boil

i almost want to drop a hydrometer in that puppy now an see what it is like before i top up with water :party:

 

[tezerh]

now pitched the yeast and nutrient i did a hydrometer reading and i have got 1.097 reading now gotta play the waiting game i suppose i am storing it in my room which is kept around 20c sadly my mother will actually murder me making it look like a accident in the process if i were to store it in an airing cupboard i'll monitor with the thermometer again later an if its not at 21-24c i'll put some heating on in my room that will sort it :)

 

[tezerh]

removed the poll as it just makes me looks slightly more noobish than i actually am :nono: brew was started at 1pm yesterday an this is what it looks like at 7am slight fermentation going on i have a feeling i need to put a heated blanket round it an get it going for the next 24hrs

 

[tezerh]

temperature is at 22oc however i have gentle fermentation an a low level of foaming is this normal? or have i not added enough yeast and yeast extract?

 

[tezerh]

day 5 and fermentation looks as if it is slowing down as the foam is starting to thin out, when should i racket it off and add finings?

 

[tezerh]

have racked off into a fresh home made demijohn thank you very much moley for your how to guide that gave me the idea :) i have added youngs finings A&B, however i am worried as part B was rather alot just for what is now 4.9l of wine :hmm: after 2 days there is a thick sludge which i can only assume is finings and the wine is not as clear as what i thought it would be but definite colour change since adding finings

thoughts anyone?

 

[tezerh]

hey i have been posting on my brewday post but it looks as if i am talking to myself, i have racked off and degassed my wine and added finings

i have a thick sludge now at the bottom of the demi john i am assuming i have used too much finings, its still a bit cloudy but looks like it is clearing day by day however i have noticed there are still bubbles rising is this natural or should i add a stabliser in, should i wait it out a bit longer or at the worst have i got a failed experiment on my hands thats on its way to the sink :hmm:

 

[Moley]

If you've added finings it should clear noticeably day by day and will give another sediment.

How much of what finings did you use?

When racking did you add a crushed campden tablet?

What's the SG ?

The sink should not even be considered as an outside option for at least another month.


Edit:

hey i have been posting on my brewday post but it looks as if i am talking to myself

Sorry, I try to read most posts which come under winemaking, but I may miss a few.

New topic merged with the original, so I can see that you've used enough finings for up to 5 gallons but that isn't a problem.

 

[tezerh]

Sorry, I try to read most posts which come under winemaking, but I may miss a few.

New topic merged with the original, so I can see that you've used enough finings for up to 5 gallons but that isn't a problem.

thats ok mate was not meant as a rant i'm just rather panicky as wine is not usually my thing an i am worried about my batch

i did not add the campdem tablet as i read down stablising on your how to post i got a bit confused as you mentioned sweetening it which not really knowing if i wanted to do that i left out can i add that now to stop a second fermentation?

i used youngs wine part A and part B finings from wilkinsons 98p if i can remember rightly it its net weight 65g and reading down the bottom was sufficiant for 5 gallons :grin: i put the whole sachet in

my starting gravity was 1.097 providing i was using the hydrometer correctly

while were on the subject of merging post can you merge my energy cider request in recipeys i some how double posted an now there are replies on both posts :hmm:

 

[Moley]

If the OG was 1.097, do you have a Final Gravity?




Duplicated topics merged as requested.

 

[tezerh]

urrr no i was planning to take that when i put in my wine carrier

will this be accurate when i add the campten tablet?