Comments on: How to Make Homemade Wine http://www.wineblogassociation.org/how-to-make-homemade-wine Wed, 03 Mar 2010 04:43:47 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Nilslaking http://www.wineblogassociation.org/how-to-make-homemade-wine/comment-page-1#comment-33 Nilslaking Mon, 29 Jun 2009 12:53:14 +0000 http://www.wineblogassociation.org/how-to-make-homemade-wine#comment-33 Holy Shit !!!!!! Holy Shit
!!!!!!

]]> By: keith28 http://www.wineblogassociation.org/how-to-make-homemade-wine/comment-page-1#comment-38 keith28 Mon, 29 Jun 2009 09:19:07 +0000 http://www.wineblogassociation.org/how-to-make-homemade-wine#comment-38 For distilling http://homedistiller.org More information than you would ever need to know about the distilling process. Covers theory, methods, still building, actual distilling, flavoring, etc. For wine making http://winemaking.jackkeller.net Also, for specific questions I recommend joining a winemaking forum. Members are always egger to help new hobbyist out with learning the art. Note – In the USA, home wine and beer making is legal for those of legal drinking age. Up to 100 gallons per year, 200 gallons per year if there are 2 or more of legal drinking age in the residence. For personal and family use, may not be sold. In the USA, home distilling other than for fuel or essence oils (less than a gallon) is not legal without proper license and permits Happy wine making! For distilling http://homedistiller.org

More information than you would ever need to know about the distilling process. Covers theory, methods, still building, actual distilling, flavoring, etc.

For wine making http://winemaking.jackkeller.net

Also, for specific questions I recommend joining a winemaking forum. Members are always egger to help new hobbyist out with learning the art.

Note – In the USA, home wine and beer making is legal for those of legal drinking age. Up to 100 gallons per year, 200 gallons per year if there are 2 or more of legal drinking age in the residence. For personal and family use, may not be sold.

In the USA, home distilling other than for fuel or essence oils (less than a gallon) is not legal without proper license and permits

Happy wine making!

]]> By: Dazed_420 http://www.wineblogassociation.org/how-to-make-homemade-wine/comment-page-1#comment-40 Dazed_420 Mon, 29 Jun 2009 02:48:55 +0000 http://www.wineblogassociation.org/how-to-make-homemade-wine#comment-40 I don't know much about homemade wine but I did find this web site for you. It reads as if letting the wine age has nothing to do with increasing its alcohol content. The problem lies in keeping the fermentation process of the yeast going for a longer period of time (with the aid of ingredients found at wine stores or on the web). A sample from this site: "Apart from the warmth of your must, you might also like to add yeast nutrients - (found in most wine supply shops and online retailers) - to the mix. These nutrients help the yeast to keep reproducing, increasing the alcohol content, until it's time has come." I also found this: The way to determine if sugar is required is by testing the must with a hydrometer. The hydrometer has a scale on it that is called "Potential Alcohol." It is simply a scale of percentages--usually from 0 to 20--that tells you how much alcohol can be made with the sugars that are currently in the must. For example, if you put the hydrometer in the must and get a reading of 5 percent, this means that the must currently has enough sugars to produce 5 percent worth of alcohol. Once you know where you are at, the next step is to figure out where you want to be. To take our previous example further, if you know that you are currently at a potential alcohol level of 5 percent and what to be at 12 percent then you need to add and dissolve sugar into the must until the hydrometer reads 12 on the Potential Alcohol scale. NOTE: To help you out, as a general rule-of-thumb, for every pound of sugar you add to a 5 gallon batch you will increase the potential alcohol level by 1 percent. This is not exact, but very close and will save you a lot of time in making this adjustment. It is recommended that you do not shoot for alcohol levels higher than 13 percent. Quite often wine yeast will not to be able to achieve these higher alcohol levels. The result being a massive amount of left-over sugar in the finished wine making it too sweet for any ones taste. It is also recommended that you shoot for alcohol levels higher than 9 percent as levels lower than this may fail to inhibit the growth of molds and other micro-organisms in the wine while it is being stored. I don't know much about homemade wine but I did find this web site for you. It reads as if letting the wine age has nothing to do with increasing its alcohol content. The problem lies in keeping the fermentation process of the yeast going for a longer period of time (with the aid of ingredients found at wine stores or on the web). A sample from this site: "Apart from the warmth of your must, you might also like to add yeast nutrients – (found in most wine supply shops and online retailers) – to the mix. These nutrients help the yeast to keep reproducing, increasing the alcohol content, until it's time has come."

I also found this:
The way to determine if sugar is required is by testing the must with a hydrometer.
The hydrometer has a scale on it that is called "Potential Alcohol."
It is simply a scale of percentages–usually from 0 to 20–that
tells you how much alcohol can be made with the sugars that are
currently in the must.

For example, if you put the hydrometer in the must and get a
reading of 5 percent, this means that the must currently has
enough sugars to produce 5 percent worth of alcohol.

Once you know where you are at, the next step is to figure out
where you want to be. To take our previous example further, if
you know that you are currently at a potential alcohol level of 5
percent and what to be at 12 percent then you need to add and
dissolve sugar into the must until the hydrometer reads 12 on the
Potential Alcohol scale.

NOTE: To help you out, as a general rule-of-thumb, for every
pound of sugar you add to a 5 gallon batch you will increase the
potential alcohol level by 1 percent. This is not exact, but very
close and will save you a lot of time in making this adjustment.

It is recommended that you do not shoot for alcohol levels higher
than 13 percent. Quite often wine yeast will not to be able to
achieve these higher alcohol levels. The result being a massive
amount of left-over sugar in the finished wine making it too
sweet for any ones taste.

It is also recommended that you shoot for alcohol levels higher
than 9 percent as levels lower than this may fail to inhibit the
growth of molds and other micro-organisms in the wine while it is
being stored.

]]> By: DetroitsWineMaker http://www.wineblogassociation.org/how-to-make-homemade-wine/comment-page-1#comment-29 DetroitsWineMaker Mon, 29 Jun 2009 02:30:12 +0000 http://www.wineblogassociation.org/how-to-make-homemade-wine#comment-29 I have something she can licks; and it aint my fingers! ;-) I have something she can licks; and it aint my fingers! ;-)

]]> By: tommyzer http://www.wineblogassociation.org/how-to-make-homemade-wine/comment-page-1#comment-44 tommyzer Sun, 28 Jun 2009 13:07:12 +0000 http://www.wineblogassociation.org/how-to-make-homemade-wine#comment-44