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Heeeeeyyy!

I'm making peach wine but a couple things!

1. None of the recipes I used told me what to put the wine IN when fermenting. I put it in a large glass container but the air gap is only like 2" before it hits lid... when I add the yeast, will this kaboom?
2. It asks me to add citric acid and yeast tomorrow... I forgot to buy citric acid, or whatever.. does it really need it?
3. I'm unsure as to the drinkability date. Same recipe type says 2 weeks, another sayd 2 years! Which is it?
4. I kinda got annoyed at the 'squish peaches with hands' idea, so I threw all the peaches in there and mushed em up with a fork. I figured I could either strain them out later or peach chunks would aactually be kinda awesome.. how bad of an idea was this?
5. I used tannin but I'm slightly allergic to it (with the results of me being drunk for 30 minutes on one shot of wine and then hungover for 30 minutes and then fine)... could I make it next time with less? or none?
6. I like cheese, do you like cheese?

Are you sure it's tanin you are allergic to? Could it be that you just don't tolerate alcohol very well. I ask because a friend of mine is allergic to alcohol and has been known to pass out with the application of sun cream containing alcohol. Do you have a similar problem when you drink tea?
I was given the most delicious brie for christmas.

1. What Richie said.

2. You always need some acid for any wine - the yeast needs it. Sometimes it's already in the fruit, but not so with peaches. As Richie said, use the juice from a lemon (or half a lemon - For peach I'd use the juice from a whole one, though).

3. Two weeks????? . It may finish fermenting in two weeks, but then it'll need to settle, then you need to rack it etc. etc. Two months, minimum, before you can drink it and then it will continue to improve over a year. Depends on your patience.

4. What Richie said. But don't expect peach chunks. You may get gooey lumps, though.

5. Tannin isn't necessary at all, but most wines taste flat without it and won't keep for very long. In terms of tea, it should be the equivalent of a half cup of strong tea per gallon, so it's pretty diluted.

6. Ooooh ... Wensleydale.

Mike

No it's definitely tannin I'm allergic too. The powder exploded and my hand was rashy after that. Loooovely. I have a hard time handling most red wines.

AND YAY THANKS FOR ALL THE ANSWERS. So I'm doing alright, no high chance of explodey and just squeeze some lemon in there and I'm sweet. Awesome... wish it wasn't a year to have wine though! I like my wines sweet over dry.. so maybe two months isn't so bad??

You can start to drink it the moment it's clear (in fact, the moment it stops fermenting). All part of winemaking fun. But it'll probably be a bit rough. However, if you haven't made much wine, it's actually a good idea to do that, then wait a month, try some more, wait another month, try some more ...

Heavy reds will take years of maturation quite comfortably, whites need less. Most commercial wines are a mere three months old when they're bottled, and not a lot happens after that stage. Bulk storage is better by far for maturation, but don't allow the air gap to get too big by oversampling. If you're testing just a glassful, top up with cold water.

Mike

MKG wrote:You can start to drink it the moment it's clear (in fact, the moment it stops fermenting). All part of winemaking fun. But it'll probably be a bit rough. However, if you haven't made much wine, it's actually a good idea to do that, then wait a month, try some more, wait another month, try some more ...

Heavy reds will take years of maturation quite comfortably, whites need less. Most commercial wines are a mere three months old when they're bottled, and not a lot happens after that stage. Bulk storage is better by far for maturation, but don't allow the air gap to get too big by oversampling. If you're testing just a glassful, top up with cold water.

Mike

If I top up with water, will it continue to ferment or the alcohol still be there just more diluted as I keep doing this? Should I top with wine and a little yeast? i think I'm thinking this is like sourdough bread, hahaha! Otherwise this is a permanant source of wine - one bottle!

I only made one gallon of the stuff so I'd really hate to wait a year, otherwise I might make the SAME mistake with 3,400,982 other bottles of wine and not know it until I have my first sip! The cider in the fridge says it takes only four days!

Good thing I love white wines. :D This bodes well for me.

Thank you for your help. You're a good poodle. :)

No, you can't go on topping up ad infinitum - I wish! But three of four (SMALL) glasses out for tasting and replacement with water won't make much difference - just don't go further than that. Adding more yeast is a waste of time. Cider takes less time to ferment - there's much less alcohol to make.

If it makes you feel better, I ALWAYS begin to taste my wine after two weeks, usually when it's still cloudy, because you can start to make adjustments at that stage.

Mike

Elizabeth,
here is my recipe for Beet wine with Gooseberries...with photos
http://www.selfsufficientish.com/forum/ ... 19&t=17138

If you add yeast nutrient (I use Vegemite)
you can have explosions, especially if the conditions are right:
- like if the room air temperature is 75 deg F or warmer,
- the amount of Yeast (as in too much... the number of cells per gallon eludes me),
- and the amount of Oxygen in the must.

the Wine is ready to drink when it is done fermenting.
that can take as little as 3 days or as long as a month or 2
depending on if you use nutrient and
how much sugar is in the must,
watch the airlock for it to stop bubbling.
That's when I would separate the wine
from the lees with a filter or strainer.

if you prefer your wine to be clear,
it should be aged til it's clear,
cooler temps, as in the frig. will speed that up.
typically that will take 2 or 3 weeks in the frig.
2 or 3 months in a cellar.
after the cloudyness settles, carefully syphon the
clear wine off the sediment.
if it tastes good...it's ready to drink.

if the wine is too acidic or has some other off flavors,
sometimes bulk aging will remove some or all of that.
that is why some recipes will call for aging one or two years.
a real acidic wine will take that long for that acid to mellow,
again cooler temps will speed that up.

My Beet wine, when young, tastes too much like canned beets.
Bulk aging the Beet wine will remove nearly all that Beety flavor.
a two year old Beet wine could be mistaken for a Pinot noir,
and I am not exagerating, but it takes two years.
the frig does not speed that up...I've tried.
I add the Gooseberries for their high acid content,
that helps the wine age, yet still taste fresh when its ready to drink.

I also, have an allergy to Tannic Acid (tannins).
I was first diagnosed with an Oak Pollen allergy,
but when I told the Doctor about
the symtoms I get after consumming red wine, Craft beer, or Tea.
He said it is Tannic Acid.
when I go to a wine tasting, I always take two bendril,
then I have no symptoms.

Don't add Tannic Acid to your wine...because of your allergy.

Minnesota wrote:Elizabeth,
here is my recipe for Beet wine with Gooseberries...with photos
http://www.selfsufficientish.com/forum/ ... 19&t=17138

If you add yeast nutrient (I use Vegemite)
you can have explosions, especially if the conditions are right:
- like if the room air temperature is 75 deg F or warmer,
- the amount of Yeast (as in too much... the number of cells per gallon eludes me),
- and the amount of Oxygen in the must.

the Wine is ready to drink when it is done fermenting.
that can take as little as 3 days or as long as a month or 2
depending on if you use nutrient and
how much sugar is in the must,
watch the airlock for it to stop bubbling.
That's when I would separate the wine
from the lees with a filter or strainer.

if you prefer your wine to be clear,
it should be aged til it's clear,
cooler temps, as in the frig. will speed that up.
typically that will take 2 or 3 weeks in the frig.
2 or 3 months in a cellar.
after the cloudyness settles, carefully syphon the
clear wine off the sediment.
if it tastes good...it's ready to drink.

if the wine is too acidic or has some other off flavors,
sometimes bulk aging will remove some or all of that.
that is why some recipes will call for aging one or two years.
a real acidic wine will take that long for that acid to mellow,
again cooler temps will speed that up.

My Beet wine, when young, tastes too much like canned beets.
Bulk aging the Beet wine will remove nearly all that Beety flavor.
a two year old Beet wine could be mistaken for a Pinot noir,
and I am not exagerating, but it takes two years.
the frig does not speed that up...I've tried.
I add the Gooseberries for their high acid content,
that helps the wine age, yet still taste fresh when its ready to drink.

I also, have an allergy to Tannic Acid (tannins).
I was first diagnosed with an Oak Pollen allergy,
but when I told the Doctor about
the symtoms I get after consumming red wine, Craft beer, or Tea.
He said it is Tannic Acid.
when I go to a wine tasting, I always take two bendril,
then I have no symptoms.

Don't add Tannic Acid to your wine...because of your allergy.

Okay no worries. This batch already has tannic acid in it so no stopping that one now... but now I am concerned about explodey because I DID put yeast nutrients in it (but I paid for the real stuff.. damnit I can get tannin out of teapots and nutrients out of vegemite, WHY DID I BUY IT?!)

So shove it in the fridge... hm.. good idea. I just opened it (bad??) and a BUNCH of gas pffffttted out. I am concerned for the explodey. Very concerned.

Also... the weather alone is hotter than 75F... eeeeek. FRIDGE YOU GO.

are you using a Airlock ?
see the photo's from my link if you are not sure what that is.
it is on top of the carboy (glass jug)

Vegemite is Yeast extract with other ingredients.
which is a much better yeast nutrient that urea or other nutrients.
you only need a little bit ( 1/8 tsp to 1/2 tsp per 5 gallons)

No I'm not! D: I saw them at the shops but thought they were for beer.

Here's a photo of what I have:

Bloody Hell, Elizabeth - get that top loosened right now!

Fermenting wine produces an awful lot of carbon dioxide, and it has to go somewhere.

It'll be perfectly OK just to have the top on loosely while it's fermenting - nothing will get in.

Mike

I TOLD YOU GUYS! You all said it'd be fine. :P But noooo, now I need to losen the top! See, see... SPLODEY.

I just losened the top and the yeast almost bubbled out. EEEK. I had to tighten it back and losen it again and tighten it again... like a shaken up soda.

well, the CO2 needs to escape.

an airlock is used for any type of fermentation.
it lets the CO2 out, yet doesn't let any air in

Long ago before plastic airlocks (and the knowledge of bacteria)
people would just put a clean cloth over the top of a jar.
it will keep the bugs out anyway. as long as the fermentation
is active, No air can get in because of all the CO2 going out.
the fermentation will be very slow if you keep it in the frig.

What I would suggest is to get an airlock and the proper bung
to fit the jar. the liquid in the airlock should be a sanitizer.
I use water with a drop of Bleach, some people use vodka or
other hard liquor. that kills the bacteria that can swim :)

once you have the airlock installed,
put the jug in the darkest and the coolest spot
in your house/apartment.
ideal temp is 68 deg F

It will take forever to ferment in the frig. (months)

Hi Elizabeth we seem to be on the same journey, just you're abit further along the road lol!