The Winemaker Speaks: On Making Homemade Wine, Part 3
Homemade winemaker Tony Spinelli Sr. of Seymour, Connecticut, talks about some of the winemaking issues viewers have written to him with. A must-see for do-it-yourselfers and those who would like to be!
- egyptianpriest
subzerocobra-this is the winemaker.
Use potassium metabisulphite.vallo3838
Do you need potassium sorbate before bottling or can you use the potassium metabisulphite?
bearo657=this is the winemaker.Yes
you can make alcohol water wine like
you are doing/This is a great way to get the feel of fermenting and fine wine.
Thanks for the information, I’m just beginning this hobby. For my very first attempt, I tried a recipe that I’ve seen online for sugar wine, which is just 4 cups of sugar, a packet of bread yeast, and water in a plastic gallon jug. (I’m guessing you’ve seen that recipe) I’ll get into more complicated recipes as I go, but I thought I’d at least give that simple one a shot. What do you think of that recipe?
drunkfux1-this is the winemaker speaking
No i have never made wine from can
fruit.Let me know how it is.
Winemaker, have you ever made wine using tinned/canned fruit? If you have what was the results like, I’m making some now
any beer and wine kit supply store or on line.
Where do you buy the wine yeast?
thank you, my first batch is underway as per your instructions and it is fizzing away just like you said it would. The Sodium Metabisulphite seems to have caused a rash on my wrist and my hands look very red. Rubber Gloves from now on.
jiffcat-this is the winemaker speaking.
Sodium metabisulfite or potassium metabisulfite are the primary that are used
to preserve wine.They are both the same as
preservatives in wine.
Mr Winemaker – my local homebrew store sells Sodium Metabisulphite (I copied this from the invoice so I know its right). Has this anything to do with Potassium Metabisulphite? I can’t get this.
MetallicMoment-this is the winemaker speaking.
Potassium sorbate is used in the preserving
of wine and juices by killing bacteria and
stopping the growth of mold thus extending
the shelf life of the product.Yeast will not
thrive in this juice or wine.
Could you shed some light on potassium sorbate that is used in juices as a preservative. Will Red Star champagne yeast still thrive in the presence of this preservative in the juice?
LarsonGirl4-this is the winemaker speaking.
Filter the batch and add one campden tablet
per gallon and waterseal.Let sit for 48 hours.
Rack wine after 48 hours.This should cure the wine.
Hi Mr. Winemaker, I have been trying to make a pear wine. Two bottles turned out with no problems so far, but the third bottle has a jelly like film on the top with white specks in it. What is this? Can I still use the wine or is it harmful?
scienc30-this is the winemaker speaking.
Ask any question-it will be answered.vallo38
Thank you very much Mr Winemaker, this is really cool, after 1 1/2 full days from starting the batch, I can’t believe how vigorously it is bubbling. Now I see why you say don’t worry about water sealing it for the initial fermentation, there is nothing but outward pressure at this point.
scienc30-this is the winemaker speaking.
When making wine from store juice it does not
require stirring.When making wine from fresh
crushed grapes stirring is required.vallo38
scienc30=this is the winemaker speaking.
When making wine from store juice it is does
not need stirring.When using fresh crushed
grapes you should stir the must.vallo3838
scienc30-this is the winemaker speaking.
Transfer after the five day period.The reason
for this is that the LEES or dead sediment
can impart a bad taste in the wine if left.
Racking is not only for clearing but for
taste quality also.vallo3838
scienc30-this is the winemaker speaking.Leave
the wine at least one inch below the base
of the airlock.vallo3838
Another question Mr Winemaker, when transferring into the secondary container, should the wine fill the container with no air space?
Do I need to transfer the wine to another container after the 3 – 5 days or can I simply water seal the same container after 3 – 5 days and wait 14 days before transferring?
Mr Winemaker, do I need to stir the must during the first 3 – 5 days of initial fermentation before transferring to the carboy/airlock system?
drunkfux1-any problem let me know.Thank you
for comment.vallo3838