Hey, making a Sauvignon Blanc and I was adding Campden/Potassium Metabisulfites to try and keep it protected.

I've added enough that we should be at about 40ppm at this point. I've used a few detectors and it doesn't look like it's too far above 10-15ppm of Free Sulphites (though total Sulphites are at least 50ppm so it's still somewhere in the wine).

The wine smells and tastes of Sulphur (and more of an SO2 Sulphur that indicates sulfites than a stinky N2S Sulphur).

We've finished full ferment though some residual sugar has been tested for an appears, BRIX is in the negative though.

Any ideas? Kinda stumped.

Hi y'all,

This is my first time posting, so let me know if you guys need some more clarifications.

I've made wine with our homegrown grapes many times before. Most times it went well and we've kind of got the hang of it. This year the grapes grew really well and had a higher sugar content than normal for us (ssg of 1.080). We chose to use Lalvin ec1118 as our yeast. The first fermentation went well and slowed down after a week, ending at around sg of 1.025. After pressing the wine we put them in a glass carboy and waited. But nothing happened. The fermentation stopped. Today I added a new bunch of yeast to see if it helps, but its still really slow.

I thought adding sugar was not necessary, because the sugarcontent is still that high. Do you guys have any advice as to what to do? I appreciate it!

13 gallons out of ~280lbs (Front 2(5)gallons and the 3gallon next to them)
Broke the s valve had to improvise.

Most likely dropping some fruit next week. I sold 10 tons but still have about 3 tons hanging… Napa organic Cabernet Sauvignon. Still have a little Cab Franc and a little Petite Verdot. Brix is about 25. You pick what you want… leave a donation for my ranch manager

Does anyone know some place to buy a few bushels of wine grapes in Northern VA? All my locals are out this year from a poor harvest. Thanks!

Im making wine at home, but I think I went wrong.

I used 500ml of grape juice and added one tee spoon of bread yeast, with also one tea spoon of killed yeast in boiled water (as a nutrient for the active yeast).

And put small cup of tea.

Its day 4, the balloon started shrinking (it was hard at day 2),

I just opened it to taste it and closed

It tastes worse that the worst thing you can taste.

It tastes like strong bread, and smells like bread, but raw bread, and it has that little spicy taste,

I almost throw up.

I asked Gemini and it said its because of the large amount of yeast I used, and because its still in its first days

Picked just over 50 pounds of rather juicy looking vitis riparia. If I only add enough water to dissolve my pectic enzymes, how much juice do you think I should expect from pressing after a couple days?

Maybe a better way to ask is…have you pressed wild grapes for juice? What kind of yield did you get?

I am relatively experienced with fermenting (have done beer, sake, mead, cider) and I've found a couple places nearby that offer juice, but when I look for basic winemaking instructions I find one of 2 things: buy juice, add yeast, wait; or 100 pages on everything from oak types to SO2 management and micromanaging every aspect of the ferment.

Can you recommend a resource with some intermediate info? If I buy wine juice, does that mean only juice or will I have to press it prior to racking? Do I need to heat the juice to sterilize like with most other brews? Is it worth it to buy oak chips/staves (and then do those need sterilized, too?) Obviously the bare-bones articles I see say no to all, the books probably are loaded with nuance, and I just want to know a little more about what I'm getting into before buying a bucket of juice.

Thanks!

Can anyone give me the simplest grape wine recipe?

I only have bread yeast cause alcohol yeast is not reachable in my country.

I want to make 1L

I am trying to make pineapple wine with alcohol content anyone knows it.

Hello dear people,

So I have just finished pressing my must after the primary fermentation into the secondary ferment vessel and I just had to post an update because I'm so proud of myself for not fucking it up (so far).

This has been a journey, and I have been adapting and growing and learning along the way and I think its a small miracle that this is still going well.

So I bought around 40kg of grapes around 22.09 and 20kg of them arrived on 24th. The seller insisted on selling via courier, and I was way too far from him to be able to realistically and not expensively get there. So the other 20kg got fucked up and the guy sent it to me essentially next week. Oh well. Tough shit. I mean I was glad he was willing to just send me another 20kg for no additional compensation (I do hope he got some refund from the courier).

So I fermented the first 20kg, for around a week with stems and everything, than pressed, added the campden tablet (actually I did that a day after, when it managed to go a little bad and develop a thin film of Kahn, but it restarted!). Then a week later I got the second batch, repeated the whole process and just now I filled my 25L vessel for the first time AND IT DIDNT BREAK OR SHATTER im so happy I could cry.

Not to mention fermentation restarted! Oh bliss!

I now have around 35 liters of wine in second fermentation and I'm going to need an army of bottles soon.

Hi all, I'm Alex. We're a small team of oenologists and engineers from Serbia, building Grape, a mobile app for running a small winery's cellar and stock. So far we've paid for all of it ourselves.

We're applying for a grant to speed up development, and we need letters of intent from wineries. They're non-binding, there's no payment, and it's one page. If you run a commercial winery and could sign one, comment or DM me. Thanks!

I keep seeing people say that you need 2weeks @ near freezing to accomplish clearing bitartrates & sediment. I have great success with only 24 hours at low temperatures to clear my wine til it sparkles. Afterward I simply have no problem with sediment. For those who do it how long do you keep your wine cold?

What are your guy’s thoughts? I added a few pics of the cantina we built last year, those are older photos from our first batch.

I have two bags of wine I’ve saved for topping up barrels that are still finishing off some fermentation. There seems to be two different bags, one on the inside with the wine and and outer later that seems to be picking up on the overflow of CO2 when I’ve been slower to release the pressure. I can’t seem to figure out how to empty this outer layer… taking the valve off only seems to affect the inner bag with the wine. Any ideas on how to reduce this pressure without simply popping it with a needle? Thanks

Hi, new ro this subreddit. Been making mede(mead ) and other fruit wines for years now with succes. We use the grapevine to overgrow a wooden structure to sit under during the summer. I wanted to try to use these grapes to make normal wine for the first time. Do these look too far gone to salvage them for wine making ? The rest of our garden took to much of our time and I am afraid we missed the window.

And if so can I still use them for something else ? Your advice and help is appreciated 👍.

Hi all. I've been a home winemaker for more than 15 years, mostly fruit wines, and I've built an app for keeping on top of a batch while it's fermenting. It's called Just Good Wine.

It's built around the weeks when a batch needs attention:

• Log gravity, temperature and pH, and see the fermentation as a chart with an ABV estimate
• Reminders for gravity checks, racking, SO₂ and bottling
• Calculators for ABV, SO₂ by pH, yeast nutrients and step feeding, each explaining its reasoning
• Ask Siri "what's due?" on iPhone, Apple Watch or HomePod when your hands are full
• An Apple Watch app for logging a reading at the carboy
• Recipes and yeast profiles, plus tasting notes, bottling records and photos

A new version is nearly ready and I'd like people making real wine to try it first. The beta is free and has everything unlocked.

What would help me most:
• Do the calculators agree with your own numbers? I'd much rather hear they're wrong from you.
• Is logging a reading quick enough that you'd keep doing it?
• What's confusing, and what's missing?

It's Apple only for now (iPhone and iPad, Apple Watch optional). No need to message me; the join link and details are here: https://justgoodwine.net/beta.html

If you try it, I'd love to know what you're making at the moment. Honest criticism welcome, and I'll answer everything here. Cheers.

Initial fermentation variable bladder lid was solid with little fluctuation. Racked off into smaller tank and now wresting with air loss/leak. Go to work one day, come home and 60 Litres could be f☆☆ked.

Wine making is stressful when you dedicate so much effort and time only to be faced with possible disasters.

All the effort of collecting. Crushing. Fermenting. Racking. Air exposure. - all could be ruined in an afternoon.

I worship you all. Brotherhood of the grape. X

Has anyone here ever successfully used Spiedel gaskets for their variable capacity tanks on a Marchisio tank/lid? Seems like it could be a viable way to increase the possible storage time for some Marchisio tanks, and I need to get some new gaskets anyway, but I’m curious if anyone knows if this actually works.

I’ve just racked to demijohns after just over a week in a fermenting bucket. At present they are in the garage (UK temp now around 12 degrees overnight). Is it ok to leave there or should I bring them into the house for more stable 20+ degrees?

Hello all I am new to winemaking. I have a small vineyard of white grapes that I am now trying to turn into wine. The jug on the left I have been testing and it seems to taste really well and the measurements seem correct but the middle and the one to the right were all transferred on the same day, but the colors is different. Should I add anything to this wine the ones on the right or should I just let this process unfold? this is about two weeks

Going to make some orange wine and pet-nat 🍇