tag:blogger.com,1999:blog-43371000410507731832024-03-14T05:02:25.668-07:00Alaska Home Wine-makersLearning about wine and how it's made.Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4337100041050773183.post-85517620124671146592021-08-24T13:44:00.027-07:002021-11-15T15:11:37.614-08:002021 Raspberry Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpDfaQjwfII-tvknrve1o1vmlkxaWoMXuvyPSDIPpKijLxsGpi095I2foqIDn9h65MUoOsw0lNPKB0M0MQgYfM7fFqPJ1RNDxWSSmn0EzH8HG5CofnX5WjR8zJk96umsoUrn_a36AqHaj/s933/Raspberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="933" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpDfaQjwfII-tvknrve1o1vmlkxaWoMXuvyPSDIPpKijLxsGpi095I2foqIDn9h65MUoOsw0lNPKB0M0MQgYfM7fFqPJ1RNDxWSSmn0EzH8HG5CofnX5WjR8zJk96umsoUrn_a36AqHaj/w640-h480/Raspberries.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;">Harvest season in my Wasilla Alaska zone 4A home garden starts in mid-August and continues until freeze-up in late September.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEBusHumN-XkQaqECJLhuZ3FrzBAe7I7AT-6kbxFLF4yiK-8BDs6PyqZLrqJNFaAnnO1KnC3Rbg0bcRMWO9SonApnco2eV3iU_mS0pS0wO57bbqYNrcMxjDONmLfFnR1iC7wElzToNvF2/s1009/20210817_191152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="1009" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEBusHumN-XkQaqECJLhuZ3FrzBAe7I7AT-6kbxFLF4yiK-8BDs6PyqZLrqJNFaAnnO1KnC3Rbg0bcRMWO9SonApnco2eV3iU_mS0pS0wO57bbqYNrcMxjDONmLfFnR1iC7wElzToNvF2/w640-h480/20210817_191152.jpg" width="640" /></a></div><p style="text-align: justify;">Raspberries do very well in Alaska. I wash fresh picked berries and freeze them on sheet pans and then weigh out 1 pound and vacuum bag the frozen berries for storage in my deep freezer. I needed to make room in my little deep freezer for this season's produce so I pulled out 16 bags of frozen Raspberries to make a 5 gallon batch of Raspberry Wine.</p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpaNyUKPRdoedGSMz2FXC_AkbROmcU0gSLRfApiZHR734XnzhAWHArZ-GFmrQ37kwsP3j5STURL8mC2Nj2LgGryJhRNOm5CLS1U2eg231xvscWIuPw3uK0nnMqF7PjPrk4aVob4a0u3mg/s1009/Frozen+Raspberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="1009" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpaNyUKPRdoedGSMz2FXC_AkbROmcU0gSLRfApiZHR734XnzhAWHArZ-GFmrQ37kwsP3j5STURL8mC2Nj2LgGryJhRNOm5CLS1U2eg231xvscWIuPw3uK0nnMqF7PjPrk4aVob4a0u3mg/w640-h480/Frozen+Raspberries.jpg" width="640" /></a></div><p>On 8/24/2021 I combined the following ingredients:</p><p>16 lbs frozen Raspberries <br />10 lbs Sugar - dissolved in 3 Gal hot water<br />1/4 tsp Potassium Metabisulfite<br />2 1/2 tsp Pectic Enzyme<br />5 tsp Yeast Nutrient<br />2 1/2 tsp Acid Blend<br />1 1/4 tsp Grape Tannin</p><p>I added 2 Qts hot tap water to = about 6 Gals total must at 64 degrees F.</p><p>Let rest 24 hours before adding yeast.</p><p>On 8/25 The Specific Gravity reading was 1.090</p><p>I added 20 oz. sugar dissolved in 2 cups hot water to bring starting Specific Gravity up to 1.10</p><p>Total volume is about 6 1/2 gallons of must with pulp.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT6reBKWp793vbu_XMfV0514NAnMh5yRoL1s_RXl5D7touJHsII1i8VKKRYzsjDdJpgifj0aizvUq-MlmYQihpKaIV-yjMAMZGdtB8UXLQlgCkTvNNsakrOwjt0FvKWS5uSvYyquYjy84/s3064/raspberry+Wine+082521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3064" data-original-width="2701" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpT6reBKWp793vbu_XMfV0514NAnMh5yRoL1s_RXl5D7touJHsII1i8VKKRYzsjDdJpgifj0aizvUq-MlmYQihpKaIV-yjMAMZGdtB8UXLQlgCkTvNNsakrOwjt0FvKWS5uSvYyquYjy84/w564-h640/raspberry+Wine+082521.jpg" width="564" /></a></div><p style="text-align: justify;">I rehydrated 1 package of Lalvin EC-1118 wine yeast in 1 cup of warm water and pitched the yeast. After 30 hours I was not seeing any activity, probably due to my 68 F cool temperature, so on 8/27 I added a second package of Lalvin EC-1118 yeast. I just sprinkled the dry yeast on top and did see fermentation activity within 24 hrs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoEtBnYZM1cUXh8WAFLS7I35Ee-p1eZstihyphenhyphenhYVAkGCN87WSphuMtcWLzbydlilrC2Mzfiwy4jQHphpacuNBGhGK2rtx8EbD8BUh2R3mBew1g1rYZixAGsxXaxmD1h2O7HEGm1yFv9FzE/s1009/083021+Raspberry+Wine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="1009" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoEtBnYZM1cUXh8WAFLS7I35Ee-p1eZstihyphenhyphenhYVAkGCN87WSphuMtcWLzbydlilrC2Mzfiwy4jQHphpacuNBGhGK2rtx8EbD8BUh2R3mBew1g1rYZixAGsxXaxmD1h2O7HEGm1yFv9FzE/w640-h480/083021+Raspberry+Wine.jpg" width="640" /></a></div><p style="text-align: justify;">I stir the must daily and push down the floating cap for optimal color and flavor extraction. I will check the specific gravity readings and when fermentation slows down I will press the pulp and rack into a carboy.</p><p style="text-align: justify;">On Saturday 9/11 - 17 days after pitching the yeast the Specific Gravity was 1.034 and the temperature is about 67 F.</p><p style="text-align: justify;">On Saturday 9/18 - 24 days after pitching the yeast the Specific Gravity was 1.010 and the temperature was 66 F,</p><p style="text-align: justify;"><span style="text-align: center;">On Sunday 9/19 - I pressed the pulp....</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYquO-9cYn5DE37SEsfUv_-mIfbKPfW9D47CYViET7xWIVLl55AfInYGYMWm-NTTL3BBVdI_yRRTEstzin_c392FLkNrnMS96N0-GhdVR7Xd0fiL8x_yEQ3X7m0zO1Hk_8W7C5WFokIfK7/s4032/20210919_180006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYquO-9cYn5DE37SEsfUv_-mIfbKPfW9D47CYViET7xWIVLl55AfInYGYMWm-NTTL3BBVdI_yRRTEstzin_c392FLkNrnMS96N0-GhdVR7Xd0fiL8x_yEQ3X7m0zO1Hk_8W7C5WFokIfK7/w480-h640/20210919_180006.jpg" width="480" /></a></div><p style="text-align: center;"> ...and transferred to a 5 Gal. glass carboy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO9ulUH5SokJFeAa7WTWzFwg9pBk45obs1GekLB2Qlcm9DT4xvhCM2eSTsh9CY_8m2TsN0jvSvmoBbVxS41DdLGEPsQAoy7QLbt_4qT3kQW2eMHk0MQSUbGcvBgXeLgHy3Y-cla7MZVkX/s4032/20210919_175952.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO9ulUH5SokJFeAa7WTWzFwg9pBk45obs1GekLB2Qlcm9DT4xvhCM2eSTsh9CY_8m2TsN0jvSvmoBbVxS41DdLGEPsQAoy7QLbt_4qT3kQW2eMHk0MQSUbGcvBgXeLgHy3Y-cla7MZVkX/w480-h640/20210919_175952.jpg" width="480" /></a></div><p style="text-align: center;"> I got about 5 1/2 Gal. of new wine.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj188jAJYyCE7E8CN_64QWK2ccOQF7YF7egSMffXYBmTGuRMRFugcgNPGyOiLbOkJhdsL2xvPJJV8-REH3tgCSYwogeg3YMs_-uB9fBKGteQV6dcryL4-4uRhIkuGay_RFd7y79JMq8otPM/s4032/20210919_184513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj188jAJYyCE7E8CN_64QWK2ccOQF7YF7egSMffXYBmTGuRMRFugcgNPGyOiLbOkJhdsL2xvPJJV8-REH3tgCSYwogeg3YMs_-uB9fBKGteQV6dcryL4-4uRhIkuGay_RFd7y79JMq8otPM/w480-h640/20210919_184513.jpg" width="480" /></a><br /><br /><span style="text-align: justify;">I am using a waterless airlock that I really like.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Racked again on 11/13/2021 added 1/8 tsp Potassium Metabisulfite.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPs3-9tg1r3J9fd8KHusngRVZusGU4CFHLVTOuz1jL7OEXMjwPkTT5q98JFSzK-6TTiLo5tRXEtwxKN1olN-VGaaZ6xezXXLF6pD_buVJaVNVUxV1AbaPFJq-291YHY1QMNKTUdvWEoG7/s4032/Raspberry+Wine+11321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPs3-9tg1r3J9fd8KHusngRVZusGU4CFHLVTOuz1jL7OEXMjwPkTT5q98JFSzK-6TTiLo5tRXEtwxKN1olN-VGaaZ6xezXXLF6pD_buVJaVNVUxV1AbaPFJq-291YHY1QMNKTUdvWEoG7/w480-h640/Raspberry+Wine+11321.jpg" width="480" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Specific Gravity 0.099 F.G. calculated at 14.4% Alcohol by volume. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">I plan on bulk aging 3 more months and then may bottle in mid-February if clear and de-gassed and then continue to bottle age... n</span><span style="text-align: justify;">ow the waiting game begins. </span><span style="text-align: justify;">Come back here to follow the progress.</span></div>Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com1tag:blogger.com,1999:blog-4337100041050773183.post-13217023775734199472019-10-31T15:47:00.000-07:002019-11-05T16:46:42.414-08:00Getting Organized<div style="text-align: justify;">
My wine making equipment and ingredients have been scattered all around my house and garage. Wherever I could find a place to store it. That always made it difficult to find whatever I needed to make a batch of wine. Hunting all over to find something was not fun. Many times I would find I was out of something I needed or it was too old to use so I needed to get everything organized in one place to keep track. I also don't have a basement in my home so I needed a dark and cool place for fermentation and aging. Some times I have several recipes going in various stages and carboys or primary fermenters all over the floor in my kitchen or spare bedroom. At least it is usually not too warm up here in Alaska and I keep my indoor heat set to 68 F for my comfort preference. I did try to cover glass carboys to keep out light. So I decided to set up a spare closet to hold fermenters and large items...</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCa-OEcGHP7d2ehv0lbtClXBG03O2851yaZdrc9EJCQv3MQNvZMDLiy8-DBnmbvPC0yz9sHVuT-Wo9TDAxnO0Kgy4rfo_qRVFxBdX0iuCv8rlL6ODpTwQIiapKpzHZ1WQsEIsVKpDkslc/s1600/Winemaking+Closet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCa-OEcGHP7d2ehv0lbtClXBG03O2851yaZdrc9EJCQv3MQNvZMDLiy8-DBnmbvPC0yz9sHVuT-Wo9TDAxnO0Kgy4rfo_qRVFxBdX0iuCv8rlL6ODpTwQIiapKpzHZ1WQsEIsVKpDkslc/s640/Winemaking+Closet.jpg" width="398" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And I had a plastic 2 drawer storage unit that would hold all of my smaller equipment and supplies.<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUL5B9IYtbwwATp3n-Oo6u4fJOB0KIVVyBQIJSoVJmcOeBFV0MHA0m9ThMxe9f35HgVoKDoFGPmNOY-QLAXs83AQUwsNoeBGcGvAzsNfVIFOlW45HTUR6D-pglVpt8gs0BKhQPExNXKsG5/s1600/Wine+Supplies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="564" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUL5B9IYtbwwATp3n-Oo6u4fJOB0KIVVyBQIJSoVJmcOeBFV0MHA0m9ThMxe9f35HgVoKDoFGPmNOY-QLAXs83AQUwsNoeBGcGvAzsNfVIFOlW45HTUR6D-pglVpt8gs0BKhQPExNXKsG5/s640/Wine+Supplies.jpg" width="420" /></a></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Now I can keep track of everything in one central location. It is not perfect and means that my spare guest room closet is not really usable for hanging clothes. Oh well... it will do for now. It is a great improvement compared to my old and unorganized method.</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-46509321099583924902019-10-22T14:46:00.000-07:002020-04-03T21:25:27.711-07:00Sparkling Apple Wine<div class="separator" style="clear: both; text-align: justify;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkjo2bVV18LBIK_0UDCNU1vW6C6yeEqFfi6eExdcvbxoSMEdoG1a9jEEyg9tUeDwBcb-iZQnVd9gRj0cIo3RsfmmrZYhAlDHQ2GFU5oSPRCSqDCP0xOvj7iUrNES50YF7CHUp3F2fG-w3/s1600/Leisturbrau+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="852" data-original-width="762" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkjo2bVV18LBIK_0UDCNU1vW6C6yeEqFfi6eExdcvbxoSMEdoG1a9jEEyg9tUeDwBcb-iZQnVd9gRj0cIo3RsfmmrZYhAlDHQ2GFU5oSPRCSqDCP0xOvj7iUrNES50YF7CHUp3F2fG-w3/s400/Leisturbrau+2.jpg" width="357" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Sparkling Apple Wine label</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
When I lived in Iowa it was easy to obtain fresh pressed Apple Cider every Autumn from many local commercial apple farmers. Since I moved to Alaska in 1991 I found there are no commercial orchards up here and this is one of my favorite recipes that I have not made since I moved here. Yes, I could get apple juice here and even some fresh juice from Washington state in season - but the cost of shipping is quite high and not worth the high price to me. So I decided to try mixing up some juice from frozen concentrate that is always available at any local grocery store. I decided on the Treetop brand 100% juice that only contains added Ascorbic acid. I have a 3 gallon glass carboy so I decided to make a 2.5 gallon recipe. Pure Apple Juice has a Specific Gravity (S.G.) that will average about 1.050 and will produce a Hard Cider around 6% alcohol by volume. If you want to make a wine or champagne style beverage you will have to add sugar to reach the desired alcohol level in your finished wine.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOB4hykgoG7LpDTfzQls6Ev_utZHUh8qiZrFnTa53gLiqvc5kdqGxFHZbiEa5iydiq_AE_8ix0A9RC5v_7yppDP2oheVP7sUsWYj7Jj31DcAxFlsg2vyrghdirTL-EcW8uImUShQB2NbKp/s1600/Treetop+Apple+Juice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="819" data-original-width="1500" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOB4hykgoG7LpDTfzQls6Ev_utZHUh8qiZrFnTa53gLiqvc5kdqGxFHZbiEa5iydiq_AE_8ix0A9RC5v_7yppDP2oheVP7sUsWYj7Jj31DcAxFlsg2vyrghdirTL-EcW8uImUShQB2NbKp/s320/Treetop+Apple+Juice.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI_xB-Tseg0j_7pnpO7Z6bYwdQeTA4UAuTcd8993QCpjYh66YFzYW8yz-I0re3rOD_D6YZFdd6NZoFBEbm6n8Rz9PzGgZ36UUfR0YktH6rc2OwwBjaDCgvxFE0xfml-OObZu489F0SkJm/s1600/Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="72" data-original-width="1500" height="18" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI_xB-Tseg0j_7pnpO7Z6bYwdQeTA4UAuTcd8993QCpjYh66YFzYW8yz-I0re3rOD_D6YZFdd6NZoFBEbm6n8Rz9PzGgZ36UUfR0YktH6rc2OwwBjaDCgvxFE0xfml-OObZu489F0SkJm/s400/Ingredients.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: justify;">
Sparkling Apple Wine - 2.5 Gals <br />
7 - 12 oz cans Treetop brand frozen 100% Apple Juice concentrate <br />
+21 cans water = 252 oz for total volume of 2.625 Gals Apple Juice<br />
<br />
*Note: One lb sugar will add about 10 oz of volume to your juice. So adding 3.5 lbs sugar did raise the Specific Gravity close to my target S.G. of 1.100 but it also raised the total juice volume by 35 oz for a total volume at 2.9 Gals. - Next time I will reduce the added water by 3 cans or about 1 quart and start with 3 lbs sugar.<br />
<br /></div>
</div>
<div style="text-align: justify;">
3.5 lbs sugar<br />
0.37 oz Potasium Metabisulfite<br />
2 tsp Pectic Enzyme<br />
3/4 tsp grape tannin<br />
1.5 oz Acid Blend<br />
2.5 tsp Yeast Nutrient<br />
<br />
I will start by fermenting my Apple wine completely dry and when finished I will add a fining agent to help settle the yeast. When clear I will then add priming sugar and bottle in beer or champagne bottles and cap with crown caps to produce natural bottle conditioned sparkling Apple wine.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbcCGGA23mNsmX4eT40HhtJoXwwRH6rcHicaQ9_DiLffOdvwABh82DXNzC3oTDVk6WgQx8rl-_sFofIlZ-R6HI9_asqDuR-ZatglEnsUcrLSrMOfVfG-YVJafQACxuSCJj0AKui6zYyif/s1600/Apple+Juice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbcCGGA23mNsmX4eT40HhtJoXwwRH6rcHicaQ9_DiLffOdvwABh82DXNzC3oTDVk6WgQx8rl-_sFofIlZ-R6HI9_asqDuR-ZatglEnsUcrLSrMOfVfG-YVJafQACxuSCJj0AKui6zYyif/s640/Apple+Juice.jpg" width="360" /></a></div>
<div style="text-align: center;">
<br /></div>
10/19 Mixed all ingredients in a 3 Gal glass carboy and let rest 24 hours.<br />
<br />
10/20 Starting S.G. 1.098<br />
The next day I dry pitched one pkg Lalvin EC-1118 champagne yeast.<br />
<br />
I set up a closed fermentation system using a Blow-Off tube. A large 1.5 inch plastic tube will fit tightly into a 3 or 5 Gal carboy and I can get this tubing at my local Home Depot. I direct the tube into a 2 Gal bucket with about 1/2 Gal of sanitizer made with Sodium Metibisulfite and water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAXfFZ9q3SxFGQvbUyIs8jDeJnKUk25hweOgAShVuIvMLGDyhYhGM1tCkh81e6a7Ke-bRGxX0W-MAnUIQVQUiDWqHD7ZzMvfDcZZNk-_wNvOe7ByKGGUmHrLISZ5LgIgm_q_fQD-kzby1/s1600/Apple+Closed+Fermenter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="761" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAXfFZ9q3SxFGQvbUyIs8jDeJnKUk25hweOgAShVuIvMLGDyhYhGM1tCkh81e6a7Ke-bRGxX0W-MAnUIQVQUiDWqHD7ZzMvfDcZZNk-_wNvOe7ByKGGUmHrLISZ5LgIgm_q_fQD-kzby1/s640/Apple+Closed+Fermenter.jpg" width="570" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Since I am working with all juice and no fruit pulp I do not need to stir the pulp or punch down the cap daily. A closed fermentation system is just another way to keep out bad bacteria and fruit flies and limit exposure to oxygen. I shake the carboy well as I mix all of the ingredients too make sure it is well oxygenated. This will insure there is enough oxygen to get the yeast started. Once the fermentation is active the yeast is anaerobic and does not need oxygen that can add oxidized or stale flavors to light wines. When the active fermentation slows I will replace the Blow-Off tube with a traditional airlock. When the fermentation is finished I will rack the new wine into several small glass jugs under airlocks to clear.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Activity was observed within a few hours and was very active in 24 hours.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy4ATUpCd9lEVN9h8-af3fTMUEcerw65Ja73YzrW2ldYXVzz6uRPXK34ZkwevexoSHfrjOvRUti6M8NR9pvWQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
10/24 Fermentation appeared to be slowing so I replaced the Blow-Off tube with an Airlock.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dywuL0cAC-Mi72Pf0TvZwrXx5ZVqxpmgTMoF1JKiPtDaIs0L3PCT4LMvX8wOk8AkcdUbSQRqMPdSMloxwBwJg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<div style="text-align: center;">
</div>
<br />
Final S.G. at bottling was 0.990 that = 14.6% alcohol by volume. I added 1/2 cup priming sugar and bottled in 21 oz. beer bottles with crown caps. I will update after 4 weeks aging.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSIhx4zjo8ZHubL6INl_bI1aik5REDl-9OeiMR9PBoE0ccvEkbQ2H5_flivOMfgn8oBd53NMLEdGDq_Bz4EQhJ5mgvtesDn9dZoe1GFQ7YoV4nEB9p9csp0AofoctCkGp_p8fWbDe6fEl/s1600/Apple+Wine+Bottled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1365" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSIhx4zjo8ZHubL6INl_bI1aik5REDl-9OeiMR9PBoE0ccvEkbQ2H5_flivOMfgn8oBd53NMLEdGDq_Bz4EQhJ5mgvtesDn9dZoe1GFQ7YoV4nEB9p9csp0AofoctCkGp_p8fWbDe6fEl/s640/Apple+Wine+Bottled.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-59479335099551859832019-10-09T19:11:00.002-07:002019-10-31T19:25:50.159-07:00Antique Wine Bottle Corker<div style="text-align: justify;">
Along with a small fruit press - this antique wine bottle corker is another one of my favorite wine-making devices. I found this at a local junk store here in Alaska over 20 years ago for $15 and it is amazing. Made by Sanbri a well known French wine equipment company. They made several smaller hand bottle corkers, but I cannot find this model any more.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKRkEWjGfu5Za0hKvvf4-dzKfMJCX6qZ5S-GDEoQMkRtkQGdkvT-kh5ojkwDzQGh2iBMdiqP2rCJaSZg38GFtK9e9ZnMzizdw7JW7J84Wq-INSIngw8r-d6MwzX_5NcWmLpk2A8rLkF8V/s1600/Sanbri+Bench+Corker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="430" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKRkEWjGfu5Za0hKvvf4-dzKfMJCX6qZ5S-GDEoQMkRtkQGdkvT-kh5ojkwDzQGh2iBMdiqP2rCJaSZg38GFtK9e9ZnMzizdw7JW7J84Wq-INSIngw8r-d6MwzX_5NcWmLpk2A8rLkF8V/s640/Sanbri+Bench+Corker.jpg" width="360" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
This model is designed to be mounted onto a bench although I use it on the floor just fine. There was a cork pad on the base to cushion the bottles that was missing and I have replaced this with a rubber pad.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI829yy7aTkgDM3bx3sGwRQhlEEx3JWHb9-surKw6noBpx9skRwBwYEbiMaAKxAl_BwsmKwlfabBu2uc31sWNYxNEkJWvrh_RVFC-ctFgqbXPWJtg2bXWTAGQ5ZZa2F8ENzZyJtq0gp6fi/s1600/Bench+Corker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="430" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI829yy7aTkgDM3bx3sGwRQhlEEx3JWHb9-surKw6noBpx9skRwBwYEbiMaAKxAl_BwsmKwlfabBu2uc31sWNYxNEkJWvrh_RVFC-ctFgqbXPWJtg2bXWTAGQ5ZZa2F8ENzZyJtq0gp6fi/s640/Bench+Corker.jpg" width="360" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
The corker height is easily adjusted with a thumb screw in the back to allow for different size bottles. There is a chamber that holds the cork and a lever to compress the cork before inserting into the bottle. You can also adjust the corker plunger to set the corks just below the bottle rim.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9f3EZ-GVIWX3V1ZMtUL-gjMESEq0dUjI-Ng4y2ZPgcIZVPP99szIhKa_BmxRECdwgKyKr1JdnpIoQAvG0heCAuXMfLrx465xSyG6bQScVOA5-zEwdfPiRR3V6Kphda5DRbPPyJexzA9cd/s1600/Cork+Holder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="1359" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9f3EZ-GVIWX3V1ZMtUL-gjMESEq0dUjI-Ng4y2ZPgcIZVPP99szIhKa_BmxRECdwgKyKr1JdnpIoQAvG0heCAuXMfLrx465xSyG6bQScVOA5-zEwdfPiRR3V6Kphda5DRbPPyJexzA9cd/s640/Cork+Holder.jpg" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This is a very strong all metal corker that should last for many years...</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyjmfL_hGpbyMGbMQzKiLxdMXnWGX5js2bCc_hLzQ4ON_saa1ncN9o5Lf1oRWrE4D_0eQyxlU7d2lGmOp07fg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<div style="text-align: center;">
<span id="goog_2132295296"></span><span id="goog_2132295297"></span><br />
<div style="text-align: justify;">
<span id="goog_2132295296">Bottling your finished wine can be a chore. Washing bottles, removing old labels, and sanitizing bottles and equipment on bottling day. Filling and corking is much easier with the right equipment. A good corker is well worth the expense.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjlTRfKyjiCvBtinE8-4ZJdqVVhiqxuIaldaOq15i5GftQo2xl5FFHUnUFsIHPlA-mtYgs9_9UhVjvfHRF-H7pmMVVrG6P8nhxSvAAMAptWo9MjVUFkeclmcRPVjQ-z7epTEQZTJBhdc7/s1600/Country+Wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjlTRfKyjiCvBtinE8-4ZJdqVVhiqxuIaldaOq15i5GftQo2xl5FFHUnUFsIHPlA-mtYgs9_9UhVjvfHRF-H7pmMVVrG6P8nhxSvAAMAptWo9MjVUFkeclmcRPVjQ-z7epTEQZTJBhdc7/s640/Country+Wine.jpg" width="640" /></a></div>
<span id="goog_2132295296"> </span><br />
<span id="goog_2132295296">Although my sturdy antique corker is no longer available you may find one for sale on ebay if you are lucky. Most serious winemakers today use a <a href="https://www.amazon.com/gp/product/B0007PTG1C/ref=as_li_ss_tl?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=RKYJ2PMPBK8W2Z61TYCA&linkCode=ll1&tag=wasialasgarda-20&linkId=8f6298c09540cc50c6d2ee8b24c7d940&language=en_US">wine bottle floor corker</a> made in Portugal and available at many local wine-making shops or online from Amazon <a href="https://www.amazon.com/gp/product/B0007PTG1C/ref=as_li_ss_tl?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=RKYJ2PMPBK8W2Z61TYCA&linkCode=ll1&tag=wasialasgarda-20&linkId=8f6298c09540cc50c6d2ee8b24c7d940&language=en_US">here</a>.</span></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/gp/product/B0007PTG1C/ref=as_li_ss_tl?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=RKYJ2PMPBK8W2Z61TYCA&linkCode=ll1&tag=wasialasgarda-20&linkId=8f6298c09540cc50c6d2ee8b24c7d940&language=en_US"><img alt="https://www.amazon.com/gp/product/B0007PTG1C/ref=as_li_ss_tl?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=RKYJ2PMPBK8W2Z61TYCA&linkCode=ll1&tag=wasialasgarda-20&linkId=8f6298c09540cc50c6d2ee8b24c7d940&language=en_US" border="0" data-original-height="1000" data-original-width="934" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwc8LgBjeRr_Pbk44NgkM3noIjiVSpi2LDUE0-PlGAPyRJmsUD6SciyeQOZginxHMcIy4OZTh3jhB3UPZDhCleufW0bx5ppHFqF_2YPIrtZMHc5myXqL_aeyDkPxj3llyZMV4gRKv00149/s400/Floor+Corker.jpg" width="372" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
</div>
</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com3tag:blogger.com,1999:blog-4337100041050773183.post-9527111593772404842019-10-09T17:55:00.000-07:002019-10-23T09:40:10.388-07:00First Winemaking Book<div style="text-align: justify;">
There are many excellent books on making wines. I recommend <a href="https://www.amazon.com/gp/product/0452267447/ref=as_li_tl?ie=UTF8&tag=wasialasgarda-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0452267447&linkId=82d689b5d9243d6001d20518d2902b35">The Art of Making Wine</a> by <span class="author notFaded" data-width=""><span class="contribution"><span class="a-color-secondary">Stanley F. Anderson and Raymond Hull </span></span></span><span class="author notFaded" data-width=""><span class="contribution">
</span>
</span> for any new winemaker. I first saw this book when my dad made a few wine kits many years ago. I eventually ended up with his copy. I lost the original book and I was happy to get another copy. It is still in print and it is a simple introduction to winemaking that also includes many good recipes.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/gp/product/0452267447/ref=as_li_tl?ie=UTF8&tag=wasialasgarda-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0452267447&linkId=82d689b5d9243d6001d20518d2902b35"><img alt="https://www.amazon.com/gp/product/0452267447/ref=as_li_tl?ie=UTF8&tag=wasialasgarda-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0452267447&linkId=82d689b5d9243d6001d20518d2902b35" border="0" data-original-height="1600" data-original-width="1114" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMM6cwZktUabQqk1k81bBGT5l66kO2H-AlNWULOg_6VdfqpN1c7mon06b7ghiXbSDyZxtlXjHcn4Gn301Svnqqh0dzArZgwfgctuXK9EPtRB7ex74rZYHYBzesA5UzZQzv_61Qzpv8be9I/s400/The+Art+Of+Making+Wine.jpg" width="277" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: justify;">
Whether you want to make traditional grape wine or country wines from your home grown fruits or berries, you will find all of the basic information here with simple easy to understand instructions. All of the steps are well explained and the ingredients that you will need to make excellent wines every time. You can get your own copy from Amazon <a href="https://www.amazon.com/gp/product/0452267447/ref=as_li_tl?ie=UTF8&tag=wasialasgarda-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0452267447&linkId=82d689b5d9243d6001d20518d2902b35">here</a>.<br />
<br />
Another book that appeals to local Alaska wine-makers is <a href="https://www.amazon.com/Alaska-Backyard-Wines-Jan-OMeara/dp/0962154350/ref=olp_product_details?_encoding=UTF8&me=">Alaska Backyard Wines</a> by Jan O'Mear <span class="author notFaded" data-width=""> </span>although it is currently out of print you may still find used copies on Amazon <a href="http://by Jan O'Meara">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/Alaska-Backyard-Wines-Jan-OMeara/dp/0962154350/ref=olp_product_details?_encoding=UTF8&me="><img alt="https://www.amazon.com/Alaska-Backyard-Wines-Jan-OMeara/dp/0962154350/ref=olp_product_details?_encoding=UTF8&me=" border="0" data-original-height="475" data-original-width="302" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0iKHQAt5Cj04foQ4YJu5yjHYXZHtW0lNwcFKxQuZb-PDSrmvuEr-3CxJV_d48WzBzvO_AuPDor43nHoagM-vQgUgvoCrEDLNpn5tfKoIQd6yel0XFLCQUaASnoYlygK7_AAvI4BEo2mow/s400/Alaska+Backyard+Wines.gif" width="253" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
A step-by-step guide to making delicious wines from fruits, flowers and plants commonly found in Alaska, but also found elsewhere. It gives a little background on wine making and detailed instructions for producing fine-tasting wines in one's own kitchen. It shows how easy wine making can be. It is beautifully illustrated with detailed line drawings. This book was named "Best Instructional Book" by the National Federation of Press Women in 1989.</div>
</div>
</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com1tag:blogger.com,1999:blog-4337100041050773183.post-3764981240669969382019-10-09T17:18:00.000-07:002019-10-23T09:40:47.749-07:00Small Fruit Press<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
One
of my favorite pieces of home wine-making equipment is a small sturdy plastic
and metal fruit press that I picked up many years ago. It is good for small amounts of crushed soft fruits and berries just right for my 5 Gal. recipes that usually contain 15-20 lbs of fruit. The entire press
is designed to be suspended inside of a plastic bucket to
catch the juice. I use a fine mesh nylon pressing bag to hold the pulp
and this gives me a very good yield of juice, flavor, and color.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSnsYF-2xqb6KmJFXduntdSN3kXepGZfPXafWpGJ8mo0jM9HeascMhdyzdMsaBot9v80UCNyDBk8jLP7EcBVyE8LLKskQQOdN2Fkw5oUkDatOqaNRRxpHR85c9uGS1wfkMej0-YuzDrcT/s1600/20160713_162921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSnsYF-2xqb6KmJFXduntdSN3kXepGZfPXafWpGJ8mo0jM9HeascMhdyzdMsaBot9v80UCNyDBk8jLP7EcBVyE8LLKskQQOdN2Fkw5oUkDatOqaNRRxpHR85c9uGS1wfkMej0-YuzDrcT/s640/20160713_162921.jpg" width="360" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I place the press in the bucket and the pressing bag inside the press and ladle the must into the press until full then fold over the bag and replace the pressing plate and and add the cross-bar and screw and suspend the press on the top of the bucket.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinS9f6speIJqofHhao72PCr0hYAfFFJ8iRrxrmTBpZG8kj6az6cMj_RR7WGhapvYVpz60YMUJDpIHW4nYS3ebBM9HqAGpaenvE7QqTH3kEthsU3ar7snLxf9m76YG-eS6nWomrOPk6P6GO/s1600/Fruit+Press.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="337" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinS9f6speIJqofHhao72PCr0hYAfFFJ8iRrxrmTBpZG8kj6az6cMj_RR7WGhapvYVpz60YMUJDpIHW4nYS3ebBM9HqAGpaenvE7QqTH3kEthsU3ar7snLxf9m76YG-eS6nWomrOPk6P6GO/s640/Fruit+Press.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
The pressing itself is quite slow and the screw is turned in stages with rest periods as the juice is extracted. I may open the press and loosen the pulp with a spoon to free more juice.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I am not able to find this fruit press available anymore. If you do find a source for this press, or a similar small press, please share it in the comments so others may get one if interested.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I have found a small fruit press that would work for 5 gallon recipes with 15-20 lbs of fruit that could be used in your kitchen without a large mess. You can find one on Amazon <a href="https://www.amazon.com/Tabletop-Fruit-Press-1-25-Gallon/dp/B00EQFX11K/ref=as_li_ss_tl?keywords=wine+press&pd_rd_i=B00EQFX11K&pd_rd_r=5c74848a-30ca-43cc-a522-459599fe43ce&pd_rd_w=2Tjdx&pd_rd_wg=BndnI&pf_rd_p=a6d018ad-f20b-46c9-8920-433972c7d9b7&pf_rd_r=XR5PH71HMC9D80KH8ZN6&qid=1570741103&refinements=p_85:2470955011&rnid=2470954011&linkCode=ll1&tag=wasialasgarda-20&linkId=dffd5588201e5a6a7e105a8871c39099&language=en_US">here</a>.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/Tabletop-Fruit-Press-1-25-Gallon/dp/B00EQFX11K/ref=as_li_ss_tl?keywords=wine+press&pd_rd_i=B00EQFX11K&pd_rd_r=5c74848a-30ca-43cc-a522-459599fe43ce&pd_rd_w=2Tjdx&pd_rd_wg=BndnI&pf_rd_p=a6d018ad-f20b-46c9-8920-433972c7d9b7&pf_rd_r=XR5PH71HMC9D80KH8ZN6&qid=1570741103&refinements=p_85:2470955011&rnid=2470954011&linkCode=ll1&tag=wasialasgarda-20&linkId=dffd5588201e5a6a7e105a8871c39099&language=en_US"><img alt="https://www.amazon.com/Tabletop-Fruit-Press-1-25-Gallon/dp/B00EQFX11K/ref=as_li_ss_tl?keywords=wine+press&pd_rd_i=B00EQFX11K&pd_rd_r=5c74848a-30ca-43cc-a522-459599fe43ce&pd_rd_w=2Tjdx&pd_rd_wg=BndnI&pf_rd_p=a6d018ad-f20b-46c9-8920-433972c7d9b7&pf_rd_r=XR5PH71HMC9D80KH8ZN6&qid=1570741103&refinements=p_85:2470955011&rnid=2470954011&linkCode=ll1&tag=wasialasgarda-20&linkId=dffd5588201e5a6a7e105a8871c39099&language=en_US" border="0" data-original-height="1180" data-original-width="764" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UwvdqUfc4BkG8ya8R-MzQw-wTYT9chg66Y4WlYgVgP135eD1TzkJmJtAOQ1ysC06s46-pLe0HL4tOugoDUdskCnkEvPq_iK3SOkVaOTWgZlMSPJQJBEtQBwp-RCwBNqIK_nMZ8jGH8Y2/s400/Small+Fruit+Press.jpg" width="258" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I would recommend always using a fine nylon mesh pressing bag and placing the press inside of a large bucket with s drain spigot to catch the juice and have a hose from the spigot to your carboy. Many basket style fruit presses will pop and squirt the juice as it is pressed and can create quite a mess around the press if used in the traditional way. I would not recommend such a small press for harder fruits such as apples or pears.</div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
All fruits and berries need to be crushed first and most are fermented on the pulp for a week or so before pressing.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.amazon.com/Winco-PTMP-24R-5-Inch-24-5-Inch-Propylene/dp/B00JCYSAB6/ref=as_li_ss_tl?keywords=restaurant+potato+masher&qid=1570743080&refinements=p_85:2470955011&rnid=2470954011&rps=1&sr=8-15&linkCode=ll1&tag=wasialasgarda-20&linkId=616a2b8b1c7a01964bc57e467bb4aec1&language=en_US"><img alt="https://www.amazon.com/Winco-PTMP-24R-5-Inch-24-5-Inch-Propylene/dp/B00JCYSAB6/ref=as_li_ss_tl?keywords=restaurant+potato+masher&qid=1570743080&refinements=p_85:2470955011&rnid=2470954011&rps=1&sr=8-15&linkCode=ll1&tag=wasialasgarda-20&linkId=616a2b8b1c7a01964bc57e467bb4aec1&language=en_US" border="0" data-original-height="500" data-original-width="500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBnH7UeBj8OGyJQKdf36__2-w3gEZ7zyn3TO9Ck51i1a8yBLjQO77kNuY6G01FbkfJncpRBUro4lwBtsvTHTrgo6D-StyeyXpLaV3XP6-bVtErd6Qt36CIy_1huMcSaf5w14rfvttmyXh/s400/Masher.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
For crushing soft fruit and berries I use a giant restaurant potato masher with a 24 inch handle. You can find this model on Amazon <a href="https://www.amazon.com/Winco-PTMP-24R-5-Inch-24-5-Inch-Propylene/dp/B00JCYSAB6/ref=as_li_ss_tl?keywords=restaurant+potato+masher&qid=1570743080&refinements=p_85:2470955011&rnid=2470954011&rps=1&sr=8-15&linkCode=ll1&tag=wasialasgarda-20&linkId=616a2b8b1c7a01964bc57e467bb4aec1&language=en_US">here</a>. This is much easier than stomping berries with your feet - Ha! It is recommended that you freeze your fruit first and then thaw which will help to soften the fruit before crushing. I usually freeze my fruit anyway as I harvest until I have enough to make wine. When making rhubarb wine you can just cut the stalks into half-inch pieces - but lately I use my food processor to puree the rhubarb into a pulp. It can take a while to do 15 lbs but not as tiring as chopping by hand.</div>
</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-1207635685165962212019-09-07T13:15:00.000-07:002019-10-02T17:59:17.604-07:00Gooseberry Wine 2019<div class="separator" style="clear: both; text-align: justify;">
I grew these Pixwell gooseberries at home and it took several years to collect enough for a 5 Gal. recipe. I cleaned, de-stemmed and froze the berries until I had enough. Some were green some were red and most were in between. They did add a light red color to the juice. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAET1FbU5VuVEngpWs9eIbh5g4FL-vFeHo7lPZlc_B_nGIjM56UMOtqVa99-R43MPr8Skwkz9w9cP4nFxq3Ib21IIjV87x4P_nYrzxUXCNTm7nnqhZwULmLmpxWaPHkNuW6wg6X5dYma_T/s1600/Gooseberries+2019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="563" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAET1FbU5VuVEngpWs9eIbh5g4FL-vFeHo7lPZlc_B_nGIjM56UMOtqVa99-R43MPr8Skwkz9w9cP4nFxq3Ib21IIjV87x4P_nYrzxUXCNTm7nnqhZwULmLmpxWaPHkNuW6wg6X5dYma_T/s640/Gooseberries+2019.jpg" width="470" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
5 Gal. Goosebrry Wine - Vin de groseille à maquereau</div>
<div style="text-align: justify;">
18 lbs Gooseberries</div>
<div class="text_exposed_show">
<div style="text-align: justify;">
12 lbs Sugar</div>
<div style="text-align: justify;">
1/4 + 1/8 tsp Potassium Metabisulfite (0.74 oz.)</div>
<div style="text-align: justify;">
3 tsp Pectic Enzyme</div>
<div style="text-align: justify;">
5 tsp Diammonium phosphate Yeast Nutrient</div>
<div style="text-align: justify;">
2 1/2 tsp Acid Blend</div>
<div style="text-align: justify;">
1 1/2 tsp grape tannin</div>
<div style="text-align: justify;">
Add Water to = 6 Gals with pulp</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8/9/2019 Mixed 18 lbs of crushed Gooseberries + 12 lbs sugar. Added
K-meta and Pectic Enzyme with berries and sugar and rest 12 hrs to
extract juice. Added 3 Gal water = 6 Gal total with pulp + nutrient,
tannin, and acid blend.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjqUKBr03zK1tippAdGkABWU6v89otUjTZKJT-orSuqKm-w2K543Okzx1qjyR_6ryk_FD8JCq2d4nbPdUefZma2hHJsKCe2tJym_E1qByazS8rLUP9Z4l1s3eq9ysoM8ukXo75EiNjuLg/s1600/Gooseberry+Wine+080919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="1155" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjqUKBr03zK1tippAdGkABWU6v89otUjTZKJT-orSuqKm-w2K543Okzx1qjyR_6ryk_FD8JCq2d4nbPdUefZma2hHJsKCe2tJym_E1qByazS8rLUP9Z4l1s3eq9ysoM8ukXo75EiNjuLg/s640/Gooseberry+Wine+080919.jpg" width="640" /></a></div>
<div style="text-align: justify;">
</div>
<br />
<div style="text-align: justify;">
8/10/2019 Starting S.G. 1.104 Dry pitched 2 pkgs. Lalvin 71B Wine Yeast. Stirred daily.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
9/2/2019 S.G 1.070 Fermenting very slow? Room may be too cool at 65 F Added some more DAP</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4iJsrm90WeYToe4Tzbx1r_c4FrNPRJOBWHJkeguaNsJobFg1hUw2yVclDn7MeytkAZG95BoD3s1h4p5oeHLA5MJLHc4cwofgBT1HuQSpchsHScC-hNBXlN6C1ecgVVvGlNGIGbrmuPgW/s1600/Gooseberry+Wine+090619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="430" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4iJsrm90WeYToe4Tzbx1r_c4FrNPRJOBWHJkeguaNsJobFg1hUw2yVclDn7MeytkAZG95BoD3s1h4p5oeHLA5MJLHc4cwofgBT1HuQSpchsHScC-hNBXlN6C1ecgVVvGlNGIGbrmuPgW/s640/Gooseberry+Wine+090619.jpg" width="360" /></a></div>
<br />
<div style="text-align: justify;">
9/6/2019 S.G. 1.058 Only 50% after 4 weeks in primary? Pressed pulp and transferred to 7 Gal. Carboy. Added 2 tsp Yeast Energizer (vitamin B complex, DAP, Yeast Hulls and
Magnesium Sulphate) and added airlock. No off flavor or odor - still
seems good. Active fermentation observed after a few hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhqbGpxLH9a8WsR98giTZDSxTRozfB1EbzWGNlQDOCH4qmTZsvNyDVDYgSAsRf0m4y5fn9YrtnU0MGOI1exExf6_6g_9w6YjpOkfAylcvEiwxG-8SXZxB0Th_Etzm_YMyWgCSnxc1moJ4/s1600/Gooseberry+Wine+100219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="419" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhqbGpxLH9a8WsR98giTZDSxTRozfB1EbzWGNlQDOCH4qmTZsvNyDVDYgSAsRf0m4y5fn9YrtnU0MGOI1exExf6_6g_9w6YjpOkfAylcvEiwxG-8SXZxB0Th_Etzm_YMyWgCSnxc1moJ4/s640/Gooseberry+Wine+100219.jpg" width="350" /></a></div>
<div style="text-align: center;">
<br /></div>
10/2/2019 S.G. 1.020 Racked to 5 Gal. Carboy. Still very sweet? No bad flavors. Lots of CO2.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Will rack again and top up when fermentation is finished. </div>
</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-47230666850097245142019-07-14T19:36:00.014-07:002020-12-20T10:06:27.557-08:00Blackcurrant Wine 2019<div 14px="" 6px="" arial="" font-size:="" helvetica="" margin-bottom:="" sans-serif=""><div style="text-align: justify;">I am growing Blackcurrants in my garden, but due to moose damage every winter they have not yet produced a large crop of berries. Last winter I put a fence around my plants to protect from moose and they are finally recovering and I did have a small crop this year.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNLXqjpyUpAnUaNwdX-Kbc9xItwX_10YyGKqETqSilYUzv2V_q-eL1HUsJN_Hhh_G8jX3h9Jo2Qe_RDkNyxOn9LBhbA9HlKPdoG-raz71PYaduxKKCYvsLEAPmYBLeVUWL9TbC48yZg9S/s1600/Black+Currants+2019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="608" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNLXqjpyUpAnUaNwdX-Kbc9xItwX_10YyGKqETqSilYUzv2V_q-eL1HUsJN_Hhh_G8jX3h9Jo2Qe_RDkNyxOn9LBhbA9HlKPdoG-raz71PYaduxKKCYvsLEAPmYBLeVUWL9TbC48yZg9S/s640/Black+Currants+2019.jpg" width="508" /></a></div><div style="margin-bottom: 6px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Pge_Y0p0EUpMMgBEDoM-hbAMNvH3XypBhDXPsPtIhhxZcVqquPvv71PRUvgo2A2LIXgUy99-L8aD1k8rTdLA424GY-yHTSg9zIcoSxUSKCYl6Trv25YuSzZ7miCO-cFeC2AwY5QGzUSS/s682/Blackcurrant+Back+Label.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="682" height="505" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Pge_Y0p0EUpMMgBEDoM-hbAMNvH3XypBhDXPsPtIhhxZcVqquPvv71PRUvgo2A2LIXgUy99-L8aD1k8rTdLA424GY-yHTSg9zIcoSxUSKCYl6Trv25YuSzZ7miCO-cFeC2AwY5QGzUSS/w506-h505/Blackcurrant+Back+Label.JPG" width="506" /></a></div><div style="text-align: justify;"><br /></div></div></div><div 14px="" 6px="" arial="" font-size:="" helvetica="" margin-bottom:="" sans-serif=""><div style="margin-bottom: 6px;"><div style="text-align: left;"><span style="font-family: inherit; text-align: justify;">Two years ago I purchased 15 lbs of Black Currents from a local Wasilla grower on Craigslist. I washed and de-stemmed the berries and packed them into vacuum bags and stored them in my deep freezer. I just thawed them out - crushed them and mixed the ingredients for 5 Gal. of Black Currant must on 7/14/2019. Black currents are usually very acidic and high in tannin so the recipe did not include additional tannin or acid adjustment...</span></div></div></div><div 14px="" 6px="" arial="" font-size:="" helvetica="" margin-bottom:="" sans-serif=""><div style="margin-bottom: 6px;"><div style="text-align: justify;"><div style="text-align: justify;"><br /></div>
<span style="font-family: inherit;">
15 lbs frozen and thawed Blackcurrants - crushed</span><br /><span style="font-family: inherit;">
12 lbs Sugar</span><br /><span style="font-family: inherit;">
1/4 + 1/8 tsp Potassium Metabisulfite</span></div><span style="font-family: inherit;">4 Gal. water</span></div>7/14 Mixed and waited 24 hours...<br />
<br />
7/15 - Original S.G. 1.102<br />
Pitched 2 pkgs of Lalvin 71B wine yeast <br />
Stirred daily and punched down the "cap" <br />
<br />
<div class="text_exposed_show" style="background-color: white; display: inline;"><div class="separator" style="clear: both; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOwAD8nmcyeLYqhI-pXh5iCJ1LPYNbXX_zHDkMGOkZwEd6yDRI9WpBMXo6eaVrPi8HXTjLLo8J8lKebnZy-TeSy8ITEJgoouM5aO5V5V19Ep3atZIZADDY2_b5dqrekkNQcgwwJFLZLcJ/s1600/Black+Currant+Wine+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="1184" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOwAD8nmcyeLYqhI-pXh5iCJ1LPYNbXX_zHDkMGOkZwEd6yDRI9WpBMXo6eaVrPi8HXTjLLo8J8lKebnZy-TeSy8ITEJgoouM5aO5V5V19Ep3atZIZADDY2_b5dqrekkNQcgwwJFLZLcJ/s640/Black+Currant+Wine+1.jpg" width="640" /></a></div><div style="margin-bottom: 6px; margin-top: 6px;"><br /><span style="color: #1d2129; font-family: inherit; font-size: 14px;">
7/24 - S.G. 1.034 </span><br /><span style="color: #1d2129; font-family: inherit; font-size: 14px;">
Removed the berries and pressed the pulp. Transferred to a 7 Gal. glass carboy to finish fermenting under an airlock.</span><br />
<br />
<div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyXwYog6BaERfJhQlnSKQR2Bd5BYV6IczxxLOLvtq01ozy6z_wZ836mZtsEksV_hVW_qQXmqIxQNSte-Qw0J6UoTH0A3Hn4BbNwFy7kOkpVcF0leSlUyCHO-uRmZtnKqX1fT5kTxEsBh1/s1600/Black+Currant+Wine+072419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="430" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyXwYog6BaERfJhQlnSKQR2Bd5BYV6IczxxLOLvtq01ozy6z_wZ836mZtsEksV_hVW_qQXmqIxQNSte-Qw0J6UoTH0A3Hn4BbNwFy7kOkpVcF0leSlUyCHO-uRmZtnKqX1fT5kTxEsBh1/s640/Black+Currant+Wine+072419.jpg" width="360" /></a></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: justify;">8/23 - S.G. 0.995</div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: justify;">Added 1/4 tsp Potassium Metabisulfite and racked to a 5 Gal. glass carboy to age under airlock.</div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: justify;"><br />
</div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMsKlbOWxZnZYLiDkowLkDZGZwdBmn_3COgx5pKhMAHucw9beZ_g2AE3BuGLdnIt90l_eDaSQZKoGVmeakFehgWoQBe8b1hFz1ZzKawB-meVk4CwZIOPWjKW7PbJ-auR2b-TBmYEbo1dv/s1600/Black+Current+Wine+082319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="430" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZMsKlbOWxZnZYLiDkowLkDZGZwdBmn_3COgx5pKhMAHucw9beZ_g2AE3BuGLdnIt90l_eDaSQZKoGVmeakFehgWoQBe8b1hFz1ZzKawB-meVk4CwZIOPWjKW7PbJ-auR2b-TBmYEbo1dv/s640/Black+Current+Wine+082319.jpg" width="360" /></a></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><br />
</div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;">Calculated 14% Alcohol by volume.</div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz6dIAKIFLYRCNp7tXOdIxkNNZBG5AKsnhM9ixkf5r5ixEwGAlvxz19k4OE-RlhPz5upjwilBSa_Mvqs2sNeMFDL4zgu9NEXqs2-MwreGhyphenhyphenWRua1eWOE5Qatd9hKt0swnDlZ0S82rMWcB/s2016/received_297703735010413.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz6dIAKIFLYRCNp7tXOdIxkNNZBG5AKsnhM9ixkf5r5ixEwGAlvxz19k4OE-RlhPz5upjwilBSa_Mvqs2sNeMFDL4zgu9NEXqs2-MwreGhyphenhyphenWRua1eWOE5Qatd9hKt0swnDlZ0S82rMWcB/w555-h416/received_297703735010413.jpeg" width="555" /></a></div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><br /></div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;">Saturday 12/19/2020 final S.G. 0.995 - 24 bottles.</div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><br /></div><div class="separator" style="clear: both; color: #1d2129; font-family: inherit; font-size: 14px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7YUUcno8P-r1izaCEPH-036LFWn_H3OWK58q2ULTTd9XYR93RDjTfyiih1EGo7W0rorAPGOP4Yvn_xShgDJ9VAxCzcoYu64uNCIn0aLZiXSpZdA-jz2jZ78uYoPJpkuBc_QN12QeuW08/s700/Cassis+2019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="624" height="601" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7YUUcno8P-r1izaCEPH-036LFWn_H3OWK58q2ULTTd9XYR93RDjTfyiih1EGo7W0rorAPGOP4Yvn_xShgDJ9VAxCzcoYu64uNCIn0aLZiXSpZdA-jz2jZ78uYoPJpkuBc_QN12QeuW08/w536-h601/Cassis+2019.jpg" width="536" /></a></div><div style="text-align: justify;"><span face="Helvetica, Arial, sans-serif" style="color: #1d2129; font-size: 14px;"><br /></span></div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: justify;">Taste is light and fruity with just a hint of tannin. Very drinkable now. I might add some tannin to my next recipe and maybe a small dose of acid blend. The color and flavor profile is closer to Pinot Noir than to Cabernet. There seems to be a very slight sweetness even at 0.95 S.G. and may be due to light acid-tannin content. Not much aroma or bouquet is detectable, but currants can have a heavy odor that some people find unpleasant.</div><div style="color: #1d2129; font-family: inherit; font-size: 14px; text-align: justify;"><br /></div></div></div></div>Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-29967156651075586312019-06-16T23:20:00.000-07:002020-04-11T20:08:27.625-07:00Rhubarb Wine 2019<span dir="ltr"><span class="_3l3x _1n4g"><span dir="ltr"><span class="_3l3x _1n4g">Rhubarb stalks can be green or red or mixed green and red. I had plenty so I decided to use more of my red rhubarb and this gave a nice light red color to this recipe. I don't think it will have any effect on the flavor, but it did add a little visual change. The rhubarb that I grow is mixed green with red mostly on the lower half of the stalks.<br /> </span></span></span></span><br />
<span dir="ltr"><span class="_3l3x _1n4g"><span dir="ltr"><span class="_3l3x _1n4g">Ingredients for 5 Gals. </span></span>finished Rhubarb wine.<br /><br />15 lbs chopped Rhubarb<br />15 lbs sugar<br />1/4 teaspoon Potassium Metabisulfite<br />1 1/2 teaspoon Grape Tannin<br />3 teaspoon Yeast Nutrient<br />3 teaspoon Pectic Enzyme<br />About 3 gals water</span></span><br />
<br />
<span dir="ltr"><span class="_3l3x _1n4g"><span dir="ltr"><span class="_3l3x _1n4g">6/15 - Mixed </span></span><span dir="ltr"><span class="_3l3x _1n4g">1 pkg Red Star Premier Wine Yeast - in 1/2 Gal. white grape juice starter. This was some old yeast I had stored in the fridge.</span></span></span></span><br />
<span dir="ltr"><span class="_3l3x _1n4g">Mixed chopped Rhubarb with sugar and let it sit 24 hrs. to extract juice. I use a 10 gal plastic fermenter.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDCx0o8MTw6tfRRWLXakxq2B8vR_jphvhMuRu9SVe2UkKD132aq7JIhD86I16qvI_4sHgoZkpQUFWu7dmxeWUJG7lCADND4h4H6OKK-eHhhncY1NmUrX5blaHa1cDhoTrFxr1pvJkUZKR/s1600/Rhubarb+and+Sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="429" data-original-width="568" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDCx0o8MTw6tfRRWLXakxq2B8vR_jphvhMuRu9SVe2UkKD132aq7JIhD86I16qvI_4sHgoZkpQUFWu7dmxeWUJG7lCADND4h4H6OKK-eHhhncY1NmUrX5blaHa1cDhoTrFxr1pvJkUZKR/s640/Rhubarb+and+Sugar.jpg" width="640" /></a></div>
<span dir="ltr"><span class="_3l3x _1n4g"><br /> </span></span><br />
<span dir="ltr"><span class="_3l3x _1n4g">6/16 - Mixed Tannin, Nutrient, Pectic Enzyme, Potassium Metabisulfite, and 3 Gals water and wait another 24 hrs.</span></span><br />
<span dir="ltr"><span class="_3l3x _1n4g"><br />6/17 - </span></span><span dir="ltr"><span class="_3l3x _1n4g">Starting Specific Gravity about 1.120 (approx. 28 degrees brix) Sugar was higher than I planned. Pitched Yeast starter. No fermentation observed in 48 hrs.? The yeast may have been too old or sugar too high. Stopped by the local brew shop and picked up some fresh yeast. </span></span><br />
<br />
<span dir="ltr"><span class="_3l3x _1n4g">6/19 - </span></span><span dir="ltr"><span class="_3l3x _1n4g"><span dir="ltr"><span class="_3l3x _1n4g">Added 1 Gal. water to lower S.G. from 1.120 to</span></span> 1.10 pitched 2 pkgs of Lalvin 71B wine yeast Fermentation observed in 24 hours.<br /><br />7/10 - S.G 1.020 Pressed pulp and transfer to a 7 Gal. glass carboy to finish fermenting under airlock.<br /><br />7/24 - S.G. 1.004 Racked again to smaller 5 Gal carboy topped up and extra in 1 Gal. jug to age and clear. </span></span><br />
<span dir="ltr"><span class="_3l3x _1n4g"><br /></span></span>
<span dir="ltr"><span class="_3l3x _1n4g">4/11/2020 Final S.G. 1.004 calculated to 13.5% alcohol by volume. </span></span>Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-55677832144264950162016-07-13T18:42:00.000-07:002019-10-09T16:54:48.585-07:00Another Batch of Alaska Rhubarb Wine - 2016<div style="text-align: justify;">
I made my first batch of <b><a href="http://alaskawine.blogspot.com/2011/02/rhu-de-barb-la-blanc.html">Rhu de Barb le blanc</a></b> - Alaska Rhubarb wine back in 2005 from Rhubarb I purchased at a local you-pick-it farm. You can see the complete recipe in that <b><a href="http://alaskawine.blogspot.com/2011/02/rhu-de-barb-la-blanc.html">blog post</a></b>. It is way past time to do another batch from Rhubarb out of my home garden. I prefer to make dry wines as I happen to like a dry table-wine better with foods. To do this I start with about 26% sugar solution or 26 degrees Brix in my Must which the yeast will convert to alcohol and CO2 gas. The sugar should ferment completely out and leave no sweetness in my finished wine at about 13% alcohol by volume. I do not sweeten my finished table wines. Dry rhubarb wine can be quite sharp when new and needs time to mellow. It will be better after bottle aging a year. I think it goes very well with fresh grilled Alaska Salmon similar to a dry New Zealand Sauvignon Blanc. I was cleaning up my overgrown Rhubarb patch in my garden and ended up with a bucket full of giant stalks. Probably a little more than I wanted for making jam or sauce or pie.I need about 15 pounds of chopped rhubarb to make my recipe for 5 gallons of finished Rhubarb wine. I thought I was very close to enough fresh Rhubarb for a batch.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknBJEhTfuxB91JQD62ISv4a5nDoiRxKcPw-NW-HaRasro6q1aD7_BcLzhtPquVkEFjfzNGn36FxCxk7OdSNJeQCQ5S86mOEZhRTFy6pB608EMxwKsJy7zJMiZpHRdzVdNkYJKZCnACw_8/s1600/20160712_152627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknBJEhTfuxB91JQD62ISv4a5nDoiRxKcPw-NW-HaRasro6q1aD7_BcLzhtPquVkEFjfzNGn36FxCxk7OdSNJeQCQ5S86mOEZhRTFy6pB608EMxwKsJy7zJMiZpHRdzVdNkYJKZCnACw_8/s640/20160712_152627.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Rhubarb grows very well here in Alaska and will keep producing all summer long. The plants will grow very large with giant stalks. Many people try to cut it at smaller stages for cooking. I think the larger stalks will be just fine for flavoring my wine.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Day 1 - Wed. July 13, 2016. I ended up chopping the washed stalks and then running them through my food processor. I usually just add the 1 inch chopped rhubarb and sugar into my primary fermenter. This time I turned the stalks into pulp and weighing as I go I ended up with right at 15 pounds. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3eg0UjgmRtJzwu1xikPHqnrWI_ix_vwGfLGEOMO64_kaq-ZDOFHGBVSqFDtXQBndPvcZTJMORn9gzxh3m4f3zMyx-UCy13D_JSKqJ9EaucvptkLSKb1y5_fKVcvo63SsjGivRFOxNsHJ/s1600/20160713_154604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3eg0UjgmRtJzwu1xikPHqnrWI_ix_vwGfLGEOMO64_kaq-ZDOFHGBVSqFDtXQBndPvcZTJMORn9gzxh3m4f3zMyx-UCy13D_JSKqJ9EaucvptkLSKb1y5_fKVcvo63SsjGivRFOxNsHJ/s640/20160713_154604.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: justify;"><br />
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: justify;"><br />
</span></div>
<div class="separator" style="clear: both; text-align: justify;">
I added the pulp to my 10 gallon primary fermenter then mixed in 15 lbs of sugar. I will let it sit for 24 hours to extract the juice and then add water and tannin and Potassium Metabisulfite and let sit another 24 hours before pitching my yeast starter. The fermentation should last 5-7 days and should extract a nice blush Rose' color from the red pigment in the stalks.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
I made a yeast starter out of organic white grape juice and 2 pkgs. of Red Star Champagne Yeast. I will let this culture grow for 24 hours before adding it to my Must.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhtji8cRbjN016EcY62hqlA_ulXlHG4oBKCxVSKMmhvJedyLDsP-tJ0bCDyVigIL_iAVnJESS5zXy5z3yyb_XzFysnMnpTutx8SDVDh5oAqDnhjf6-43q7cWiwHA-erJbkOaLMn2yQyoK/s1600/20160714_170403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRhtji8cRbjN016EcY62hqlA_ulXlHG4oBKCxVSKMmhvJedyLDsP-tJ0bCDyVigIL_iAVnJESS5zXy5z3yyb_XzFysnMnpTutx8SDVDh5oAqDnhjf6-43q7cWiwHA-erJbkOaLMn2yQyoK/s640/20160714_170403.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Day 2 - July 14, after 24 hours the sugar was dissolved and plenty of flavorful Rhubarb juice had been extracted from the pulp making about 3 gallons in volume.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV_-fW3Nu1J3NXdU7ZgzUtCrdWDQRAxbsS3y-4_xNwf00oLiZpNIPhbyjDfu_W7xDn0WwAS39b4wbUbunQTPpj6CK5mNiEbalEfKnKOoLyPCrsvN3MZzZe4envYeJW-JZnjWhHzoq_51F/s1600/20160714_181158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqV_-fW3Nu1J3NXdU7ZgzUtCrdWDQRAxbsS3y-4_xNwf00oLiZpNIPhbyjDfu_W7xDn0WwAS39b4wbUbunQTPpj6CK5mNiEbalEfKnKOoLyPCrsvN3MZzZe4envYeJW-JZnjWhHzoq_51F/s640/20160714_181158.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I added 1 1/2 tsp Grape Tannin and 1/4 tsp Potassium Metabisulfite and topped with about 3 gallons of water for a total of 6 gallons of Must. Starting Gravity was 1.110 or 25.8 degrees Brix.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCobGvxPLHDk09nKgVENRXNgVZ0siJzCtx2aZg7DQYATE74fkUsZH2n86b1BS3p2aQBPQ_whUrJgVKxXytyzpT6-mRLJ3PooCKTtsooUX0hFKWrIx1VJtqszHqAUmfhRUVP78COMOC024/s1600/20160714_181212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCobGvxPLHDk09nKgVENRXNgVZ0siJzCtx2aZg7DQYATE74fkUsZH2n86b1BS3p2aQBPQ_whUrJgVKxXytyzpT6-mRLJ3PooCKTtsooUX0hFKWrIx1VJtqszHqAUmfhRUVP78COMOC024/s640/20160714_181212.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I pitched my yeast starter, covered with a plastic sheet and moved the fermenter to a dark corner out of direct sunlight for primary fermentation. I will stir the Must daily to push down the pulp for good flavor and color extraction. In a week or so I will rack off the unfinished wine into a glass carboy and press out the pulp.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83zqKOsH86GZIoziNAJY-Ys3wXxtWLibm3geoVCacqU5mAJIBm4nQmHKGeeRUwJNb7_ghnizzTZ-_yz48agbYogCXB2k2KMGMRuQ_5EC7hhNEDgx2p-VIXWaX0ZOKNuKsIRhnW9k-kpVD/s1600/Pulp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83zqKOsH86GZIoziNAJY-Ys3wXxtWLibm3geoVCacqU5mAJIBm4nQmHKGeeRUwJNb7_ghnizzTZ-_yz48agbYogCXB2k2KMGMRuQ_5EC7hhNEDgx2p-VIXWaX0ZOKNuKsIRhnW9k-kpVD/s640/Pulp.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Day 22 - Thur. August 4. I pressed my rhubarb pulp. The primary fermentation took longer to get started than I expected. Probably because I added my Sodium Metabisulfite at the same time as I pitched my yeast starter and that may have inhibited active fermentation. It is recommended that you let the Sulfite work for 24 hours to inoculate the must before adding your yeast. Active SO2 will not kill wine yeast, but it can inhibit growth.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzHVB4JTiEqpPzAU6O7rvFWdJHF3VBzFM_AS-ebAuCC5z7Vs4I8Qo3p02-638W9oLE6R4iZFaRpXLC5a7V19XYjV9MgyMcyVudNGGA7gzv3dTFtSbT7ldNU9OCa9FyL3lRhJmvRgKW4Qt/s1600/Fruit+Press.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzHVB4JTiEqpPzAU6O7rvFWdJHF3VBzFM_AS-ebAuCC5z7Vs4I8Qo3p02-638W9oLE6R4iZFaRpXLC5a7V19XYjV9MgyMcyVudNGGA7gzv3dTFtSbT7ldNU9OCa9FyL3lRhJmvRgKW4Qt/s640/Fruit+Press.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Using my small fruit press suspended inside a plastic bucket with attached faucet. A fine nylon pressing bag was used inside the press and the must was ladled into the press letting the free run new wine to filter through. The bag was then folded under the pressing plate and the pressing screw was attached. Pressing took about 60 minutes and you don't want to rush this process. Waiting several minutes between turns lets the wine percolate through the pulp. This setup works very well for my 5 gallon fruit wine recipes that require about 15 pounds of fruit. I had only about 5 pounds of dry pulp left at the end of this process from 15 pounds of fresh picked rhubarb that I started with.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09KmUrERXWeHdI7OUK8Fy_Dzs-VFIQaIXjbIqTJLv0NeKsUShG7LC0Q8dxGZicH4_lhs47ltJL_BJwKtM-xKcRb1Lazaaq-K3gtS3NlZYd9m7FDqLyjuBctUoo23jTmLdVttoY_6xb1kq/s1600/Pressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09KmUrERXWeHdI7OUK8Fy_Dzs-VFIQaIXjbIqTJLv0NeKsUShG7LC0Q8dxGZicH4_lhs47ltJL_BJwKtM-xKcRb1Lazaaq-K3gtS3NlZYd9m7FDqLyjuBctUoo23jTmLdVttoY_6xb1kq/s640/Pressing.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I transferred the new wine into a 6.5 gallon glass carboy and attached a fermentation lock. The next morning fermentation was slow but steady as monitored by airlock activity.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqkZ80OR5vFukmncu0MBrFaJRMMJX4iud_4IhYDjNR6IA39nnAa7BHjDYFw54JyGdklCQfVADSRWw06Jxn1QzAK4or2XGeXSpA8bFjGgLIcnUfLqimCAuhyphenhyphenfeJW-VS8QS5wS3WjU8vSKv/s1600/New+WIne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqkZ80OR5vFukmncu0MBrFaJRMMJX4iud_4IhYDjNR6IA39nnAa7BHjDYFw54JyGdklCQfVADSRWw06Jxn1QzAK4or2XGeXSpA8bFjGgLIcnUfLqimCAuhyphenhyphenfeJW-VS8QS5wS3WjU8vSKv/s640/New+WIne.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
Total volume of new wine was a little over 5 gallons and Specific Gravity was recorded at 1.038 and I will rack again in 3-4 weeks when fermentation is finished. I will then add fining and age 3 more months and bottle when clear. The new wine tasted sweet and fizzy, with a nice rhubarb flavor and no indication of anything unusual.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Follow along in my process and let's see how it goes...</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0tag:blogger.com,1999:blog-4337100041050773183.post-77326427851170484522011-03-02T13:50:00.000-08:002019-09-11T21:33:54.312-07:00Great Wine-making Resource Website<div style="text-align: justify;">
There is a great website with a set of calculators that can make the chemistry involved in making wine much easier for the average home wine-maker. The site is called <a href="https://www.winebusiness.com/tools/?go=winemaking.calc&sid=5">Wine Business</a> and includes a separate page with a very useful set of calculators for determining additions and dilution rates for sugar-water, acid blend, and sulfites among others.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit;">Correct Acid or pH levels along with the proper use of sulfite is a critical aspect in producing consistently good wine and preventing spoilage. </span><span class="Apple-style-span" style="color: #181818; font-family: inherit;">Chaptalization is the process of adding sugar to must or juice before fermentation. This is very important for fruit and berry wine-makers as these ingredients, although very high in flavor, are usually too low in sugar and the volume of </span><span class="Apple-style-span" style="color: #181818;">juice</span><span class="Apple-style-span" style="color: #181818; font-family: inherit;"> required to produce a palatable wine-like fermented beverage. Dilution calculation is also necessary when using grape juice concentrates for the home wine-maker.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #181818; font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSShCod6wsBRXzEhCnsaRD3Q69zknIxyQ9y4JrIp8adxcUzoYYsuPKORCS0zK4xo7MUCWQqtunij_-oD4aBjyiIJrqQVmSPrJkzWbxQkJvaKv5yQI0xFRBXaoEEnAfmXGdCleKZQJjcRME/s1600/Acid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSShCod6wsBRXzEhCnsaRD3Q69zknIxyQ9y4JrIp8adxcUzoYYsuPKORCS0zK4xo7MUCWQqtunij_-oD4aBjyiIJrqQVmSPrJkzWbxQkJvaKv5yQI0xFRBXaoEEnAfmXGdCleKZQJjcRME/s640/Acid.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #181818; font-family: inherit;"><a href="https://www.winebusiness.com/tools/?go=winemaking.calc&sid=5">Acid Addition Calculator</a></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #181818; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #181818;"><span class="Apple-style-span" style="font-family: inherit;">This calculator is very easy to use with complete instructions. Testing for acid level is a </span>necessary<span class="Apple-style-span" style="font-family: inherit;"> step to </span>determine<span class="Apple-style-span" style="font-family: inherit;"> the amount needed. Most hobby wine-makers learn to do very simple acid titration </span>analysis with kits available at any good hobby wine-making supplier. A laboratory grade pH meter is another method but these are quite expensive and require accurate calibration.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #181818;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #181818;">All other calculators on this site are just as easy to use and can be very helpful. In addition all of these calculators are available as an App for your iPhone or Android.</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #181818;"><span class="Apple-style-span" style="font-family: inherit;"><br /></span></span></div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com1tag:blogger.com,1999:blog-4337100041050773183.post-67300491949035501652011-02-20T15:22:00.000-08:002019-10-10T21:35:57.948-07:00Rhu de Bharb le blanc<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUy4lJkjjNjDPYQey5A9rgEdRVIQjG9AbZM4XPLpDv66UCdcksfahueu0HOc7acdFji8_9el5I8bYjp3P8bTArRcSRgtyD8A8_Y-MntK8BMiWsrRk1GrMWdVRSNMbcq4vlInpHhQPDQc24/s1600/Rhu+de+Bharb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUy4lJkjjNjDPYQey5A9rgEdRVIQjG9AbZM4XPLpDv66UCdcksfahueu0HOc7acdFji8_9el5I8bYjp3P8bTArRcSRgtyD8A8_Y-MntK8BMiWsrRk1GrMWdVRSNMbcq4vlInpHhQPDQc24/s400/Rhu+de+Bharb.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b>Alaska Rhubarb Wine:</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: justify;">
Ingredients for 5 Gals. finished rhubarb wine.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
15 lbs fresh picked Alaska Rhubarb</div>
<div style="text-align: justify;">
15 lbs sugar</div>
<div style="text-align: justify;">
1/4 teaspoon Sodium Metabisulfite OR 6 Campden tablets crushed</div>
<div style="text-align: justify;">
1 1/2 teaspoon Grape Tannin</div>
<div style="text-align: justify;">
2 pkgs Red Star Pasteur Champagne Yeast - in 1/2 Gal. white grape juice starter.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Starting Specific Gravity = 1.105 (approx. 26 degrees brix)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
All of my wine-making equipment and containers are cleaned and rinsed with a dilute bleach solution and rinsed again just before use with a Sodium Metabisulfite solution. This includes fermenters, carboys, utensils, siphon hose, fruit press, air locks, stoppers, etc. Keeping everything clean is the number one secret to making good wine.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Yeast starter was prepared with 1 can Alexander's Sun Country white grape concentrate and 3 cans water. Yeast was pitched and kept under airlock for 3 days.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Rhubarb stalks were washed and chopped into 1" pieces and added to a 10 Gal. plastic primary fermenter along with 15 lbs of sugar. This was covered and allowed to sit 24 hours to help extract the juice from chopped rhubarb. The next day I added 4.5 Gal. of water to bring the total volume up to 6 Gals. including sugar and chopped rhubarb. Acid content analysis by titration test was not done to the fresh must as rhubarb is a very acidic ingredient and adding supplemental acid for flavor balancing is not necessary.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sodium Metabisulfite and Grape Tannin powder were mixed into the must and the yeast starter was pitched. The primary fermenter was covered with a plastic sheet. Primary fermentation continued with daily stirring of the must. After 7 days the rhubarb pulp was removed and pressed and the new wine was transfered to a glass carboy and topped with additional water to 6 Gals. Specific Gravity after primary fermentation was 1.046</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The glass carboy containing the new wine was stored in a cool dark location and allowed to clear and was racked again after 3 months. When clear and stable the wine was bottled into standard wine bottles and corked.</div>
Jim Listerhttp://www.blogger.com/profile/03489642118251325376noreply@blogger.com0