So, if you squeezed the stocking would it really never clear? Or, would it eventually clear? I squeezed a mesh bag with raisins, and the wine is cloudy. It seems to be clearing a bit, but very slowly. SuperKleer, the 2 stage wine clearing solution cleared it a bit but not entirely. Good videos, thanks.
it does clear but takes ages. best to let the bag drip dry. i suggest you try a clearing agent. locally you can buy a clearing agent called turbo clear. it works quite well and sppeds up the clearing a lot.
the wine I made has cleared by exactly half the carboy; there is a distinct line, like a cloud at below the halfway mark. Above that line, it is crystal clear. It seems to vary in height depending upon the exposure to light, but maybe I'm just imagining it. I used a fining agent like turbo clear, but I didn't kill off the yeast first using a campden tab, so I'm wondering if that isn't a problem. Thanks for the advice. I'm looking forward to your next vid about the pumpkin meade.
you may not have to kill the yeast, the risk is that it will start re fermenting in the bottle after bottling.
what I would do is rack the clear stuff off, then kill the yeast, leave overnight (add some stablizier at this stage as well if you want).
then bottle. you can also sweeten at this stage, if you sweeten you should kill the yeast, adding the sugar will give the yeast food if the yeast is still alive.
Thanks for the advice. Before getting your message, I racked it off. It is almost clear now. I've noticed that the wine tastes a bit flat, and I didn't use any citric acid/lemons; could this cause flat taste & how much would you suggest? One of your vids suggests 1 lemon per liter (I think?). I think I am getting the "hang" of it. Thanks for your advice.
yep, wine needs to be slightly acidic to taste nice. here in lies the problem. not enough and it is flat. too much and it is sharp. try about 1 lemon per 5 liters.
try adding a little bit of sugar to a glass full and see if being sweeter helps. or even a few drops of lemon to a glass full to see if this helps as well. you can experiment between the two if you like and add both sugar and lemon.
also grapes will add body but should be done at fermentation start.
Thanks again for the advice. I racked it again today; it is crystal clear and adjusted the "acid" with lemon. It is coming along great. I think it require a bit more aging, but I am pleased with it. Your advice was spot on!
That is the thing, you can add acid (lemon) or sugar at pretty much any stage, if you experiment with a glass you can test some different ideas.
the wines do improve in the bottle, no two ways about it. if you intend to age for more than 12 months make sure you add some stablizier. this will help stop the wine from going off in the bottle as sometimes happens with fruit wines, so i'm told, mine do not seem to last long enough......
Glad to see you are back Glen. I thought you had quit us. I am still having some problems with my wine, but I guess you learn as you go. Good to have you back though, you have helped me alot, and are an excellent teacher!
I'm really enjoying this and learning alot, I haven't gotten brave enough to try anything on my own yet but maybe in the summer when all the local berries come in :) :) :)
what happens if u use a hard alcohol yeast on whine or mead will it give a much higher alcohol content?
Forbidenangel0 1 year ago
how the fuck do u brake a hydromiter
Forbidenangel0 1 year ago
how do you leave the sediment in the bottom of the primary fermenter if you use the drain on the bottom of it ??
rasoros 2 years ago
@rasoros because the tap isnt right on the bottom but a bit higher.
murray821 5 months ago
dunno, havent tried it yet. leaving it until the next racking before I taste it.
wykedtube 3 years ago
So, if you squeezed the stocking would it really never clear? Or, would it eventually clear? I squeezed a mesh bag with raisins, and the wine is cloudy. It seems to be clearing a bit, but very slowly. SuperKleer, the 2 stage wine clearing solution cleared it a bit but not entirely. Good videos, thanks.
bradmacaroon 3 years ago
it does clear but takes ages. best to let the bag drip dry. i suggest you try a clearing agent. locally you can buy a clearing agent called turbo clear. it works quite well and sppeds up the clearing a lot.
wykedtube 3 years ago
the wine I made has cleared by exactly half the carboy; there is a distinct line, like a cloud at below the halfway mark. Above that line, it is crystal clear. It seems to vary in height depending upon the exposure to light, but maybe I'm just imagining it. I used a fining agent like turbo clear, but I didn't kill off the yeast first using a campden tab, so I'm wondering if that isn't a problem. Thanks for the advice. I'm looking forward to your next vid about the pumpkin meade.
bradmacaroon 3 years ago
you may not have to kill the yeast, the risk is that it will start re fermenting in the bottle after bottling.
what I would do is rack the clear stuff off, then kill the yeast, leave overnight (add some stablizier at this stage as well if you want).
then bottle. you can also sweeten at this stage, if you sweeten you should kill the yeast, adding the sugar will give the yeast food if the yeast is still alive.
wykedtube 3 years ago
Thanks for the advice. Before getting your message, I racked it off. It is almost clear now. I've noticed that the wine tastes a bit flat, and I didn't use any citric acid/lemons; could this cause flat taste & how much would you suggest? One of your vids suggests 1 lemon per liter (I think?). I think I am getting the "hang" of it. Thanks for your advice.
bradmacaroon 3 years ago
yep, wine needs to be slightly acidic to taste nice. here in lies the problem. not enough and it is flat. too much and it is sharp. try about 1 lemon per 5 liters.
try adding a little bit of sugar to a glass full and see if being sweeter helps. or even a few drops of lemon to a glass full to see if this helps as well. you can experiment between the two if you like and add both sugar and lemon.
also grapes will add body but should be done at fermentation start.
wykedtube 3 years ago
Thanks again for the advice. I racked it again today; it is crystal clear and adjusted the "acid" with lemon. It is coming along great. I think it require a bit more aging, but I am pleased with it. Your advice was spot on!
bradmacaroon 3 years ago
no worries, glad it tastes good.
That is the thing, you can add acid (lemon) or sugar at pretty much any stage, if you experiment with a glass you can test some different ideas.
the wines do improve in the bottle, no two ways about it. if you intend to age for more than 12 months make sure you add some stablizier. this will help stop the wine from going off in the bottle as sometimes happens with fruit wines, so i'm told, mine do not seem to last long enough......
wykedtube 3 years ago
Glad to see you are back Glen. I thought you had quit us. I am still having some problems with my wine, but I guess you learn as you go. Good to have you back though, you have helped me alot, and are an excellent teacher!
jdcrase 3 years ago
thats the go, it isnt that hard or expensive give it a shot. that is how i started.
wykedtube 3 years ago
I'm really enjoying this and learning alot, I haven't gotten brave enough to try anything on my own yet but maybe in the summer when all the local berries come in :) :) :)
DoloresD 3 years ago