Jump to content


Photo
- - - - -

First time making wine - Guide Me!


  • Please log in to reply
17 replies to this topic

#1 Beejus McReejus

Beejus McReejus

    Comptroller of Flying Ducks

  • Patron
  • PipPipPipPipPip
  • 11270 posts
  • LocationTopeka, KS

Posted 13 June 2012 - 01:35 PM

I've gotten access to an apricot tree and would like to make some vino out of these bad boys. I went to the LHBS today and let them sell me everything I need. The lady seemed very knowledgeable and went through the steps of the entire process, but I knew there was no way I was going to remember all of it, especially the different chemical additions and what not. I'm looking for a good site that breaks down the process. I know the intertrons are full of crap info, and I want to do this right, so guide me, please!
  • 0

#2 armagh

armagh

    Grumpy Frost Giant

  • Members
  • PipPipPipPip
  • 6670 posts
  • LocationBandit Country

Posted 13 June 2012 - 02:26 PM

Start here. This cat knows what he's about. https://www.brews-br...ne-from-grapes/

Edited by armagh, 13 June 2012 - 02:27 PM.

  • 0

#3 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 13 June 2012 - 03:52 PM

fruit wines are a bit different from grape wines though
  • 0

#4 armagh

armagh

    Grumpy Frost Giant

  • Members
  • PipPipPipPip
  • 6670 posts
  • LocationBandit Country

Posted 13 June 2012 - 04:40 PM

fruit wines are a bit different from grape wines though

Absolutely, but basic fermentation principles apply, particularly in the handling of fruit. That was the point of saying "start" here, not "end" here.
  • 0

#5 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 13 June 2012 - 05:40 PM

Absolutely, but basic fermentation principles apply, particularly in the handling of fruit. That was the point of saying "start" here, not "end" here.

good pointhow would you approach Apricot? Melomel I assume? fruit in secondary? or fruit in primary?
  • 0

#6 EWW

EWW

    Regular, normal human being

  • Patron
  • PipPipPipPipPip
  • 23609 posts
  • LocationSomewhere special

Posted 13 June 2012 - 06:32 PM

here's the basics:Remove stones, press fruit, and sugar to around 1.090-1.110...campden tablets if you like at a rate of around 1 per gallon (double check that) - let sit 24 hours, after 12 hrs add pectic enzyme. After 24 hrs has elapsed pitch something like 71b - add nutes and let it ride. Transfer 2-4 weeks after primary stops.See Jack Keller's site for more info:https://winemaking.jackkeller.net/
  • 0

#7 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 13 June 2012 - 07:06 PM

here's the basics:Remove stones, press fruit, and sugar to around 1.090-1.110...campden tablets if you like at a rate of around 1 per gallon (double check that) - let sit 24 hours, after 12 hrs add pectic enzyme. After 24 hrs has elapsed pitch something like 71b - add nutes and let it ride. Transfer 2-4 weeks after primary stops.See Jack Keller's site for more info:https://winemaking.jackkeller.net/

1 per gallon is the normal rate for campden,yesuse a nylon mesh bag to contain your cut and frozen fruit (I almost invariably freeze any fruit I am going to ferment, as it breaks up the cell walls and releases juices)pectic can be added any time you want, in my experienceonce the primary gets going, make sure to stir twice daily until activity stops, this will be around 7-10 days, then pull out your mesh bag, and squeeze out the juice from it, not too hard thoughlet it settle for a day then rack to a carboy, and top off to the neck with water or white wine, let it set for 4 weeks, then rack again, hell it might be good enough to drink at this point, rack every 3 months until you get around to bottling it
  • 0

#8 EWW

EWW

    Regular, normal human being

  • Patron
  • PipPipPipPipPip
  • 23609 posts
  • LocationSomewhere special

Posted 13 June 2012 - 09:20 PM

Friend of mine makes lots of fruit wine and unless it's her voodoo Pressing the fruit makes a huge difference
  • 0

#9 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 13 June 2012 - 09:54 PM

Friend of mine makes lots of fruit wine and unless it's her voodoo Pressing the fruit makes a huge difference

So do I :DI freeze and crush usually, but into mesh bag and ferment it with the bag in the must, then squeeze out the wine from the pulp bag when ready to hit secondary
  • 0

#10 Beejus McReejus

Beejus McReejus

    Comptroller of Flying Ducks

  • Patron
  • PipPipPipPipPip
  • 11270 posts
  • LocationTopeka, KS

Posted 14 June 2012 - 09:23 AM

What about acid testing and additions? When does that come into play?
  • 0

#11 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 14 June 2012 - 09:35 AM

What about acid testing and additions? When does that come into play?

In my experience acid testing is usually done post primary, and additions to adjust it are done then
  • 0

#12 armagh

armagh

    Grumpy Frost Giant

  • Members
  • PipPipPipPip
  • 6670 posts
  • LocationBandit Country

Posted 14 June 2012 - 09:35 AM

good pointhow would you approach Apricot? Melomel I assume? fruit in secondary? or fruit in primary?

With the exception of strawberries, I use fruit in secondary.
  • 0

#13 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 14 June 2012 - 09:38 AM

With the exception of strawberries, I use fruit in secondary.

I have usually fermented on pulp, but I can certainly see the benefit of secondary
  • 0

#14 EWW

EWW

    Regular, normal human being

  • Patron
  • PipPipPipPipPip
  • 23609 posts
  • LocationSomewhere special

Posted 15 June 2012 - 07:16 AM

My friend presses and adds fruit at secondary
  • 0

#15 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 15 June 2012 - 07:55 AM

My friend presses and adds fruit at secondary

I am gonna have to look into adding fruit into secondary, it can only help the fruit flavor, as to pressing, I have found that freezing and bagging works just as wellgood luck pressing apricots :crazy:
  • 0

#16 EWW

EWW

    Regular, normal human being

  • Patron
  • PipPipPipPipPip
  • 23609 posts
  • LocationSomewhere special

Posted 15 June 2012 - 09:25 AM

What do you mean good luck? They're simple to press with a press bag.
  • 0

#17 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 15 June 2012 - 09:35 AM

What do you mean good luck? They're simple to press with a press bag.

they don't give up their juice well without pectic enzyme compared to some other fruits
  • 0

#18 miccullen

miccullen

    Cheap Blue Meanie

  • Patron
  • PipPipPipPipPipPip
  • 65824 posts
  • LocationSpokane, WA

Posted 15 June 2012 - 09:52 AM

they don't give up their juice well without pectic enzyme compared to some other fruits

they probably would if I had a proper press :blush:but freezing and pectic enzyme do the trick
  • 0


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users