Jul 27 2012

Video: Your Top Winemaking Questions ANSWERED!
Video: Your Top Winemaking Questions ANSWERED!

Published by admin at 5:30 pm under Main Content

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13 responses so far

  • Sharon

    Does the juice from fresh grapes (juice) need to boil before making wine?

    • Stephenelkins0714

      No boiling is needed Sharon unless you are making jam.  Heating up your must to a boil would decrease the water concentration and elevate you sugar.  There is no boiling of grape juice in making wine.  Steve

  • Colette

    I've purchased an old house with a vine growing in the glass house. Grapes are green now
    not too big, really not sure how or where to start with the process of making wine.
    Colette Ireland

  • Camilla Williams2

    I crushed my grapes left skins in, added suger but no yeast its been in the bin for a week added yeast after a week dont think it needed it thou, will this stil work.

  • http://www.facebook.com/Beverly5876 Beverly Foster Elrod

    First, I'd like to let you know how I appreciate the time you spend putting together the videos.

    I had written about the peach wine that you had put in a pdf file. I copied and posted it all into a word document, but then I accidentally deleted the first page that had the recipe in it. I tried to go back into the pdf file, but I wasn't able to open it.

    Can you please give me the ingredients and measures of each, so that I can have that recipe?


    • The_steelers

      The following is the recipe contained in the free pdf book offered by Mike Carraway,If the file is not opening there may be something wrong with your pdf program

      I had nothing to do with the creation and full credit is due to Mike Carraway,I believe this is the wine you are refering to I give credit to Mike Carraway I am just trying to help.

      Peach WineCategory FruitYield One Gallon USBeginning SG/PA 1.1Ingredients:2 1/2 lbs. peaches (about 10 peaches)7 pts. waterEnough sugar to make the SG = 1.100 (about 2 lb)1 campden tablet, crushed1 1/2 tsp. acid blend1 tsp. pectic enzyme powder1/2 tsp. yeast energizer1/4 tsp. tannin1 pkg. wine yeastInstructions:1. Wash peaches, quarter, remove stones and any brown patches.2. Place peach quarters in nylon straining bag and place in primary.3. Crush peaches, extracting as much juice as possible.4. Add dry ingredients to primary except yeast.5. Add hot (tap hot works fine) water and mix thoroughly.6. Cover and let set for 24 hours.7. After 24 hours, add wine yeast.8. Ferment for 3-5 days (SG=1.040).9. Rack into secondary and attach lock.10. Rack in 3 weeks and again in 3 months.11. Clarify, stabilize, bottle and age as expected.

      How to Make Your Own WineMike Carraway2008

  • The_steelers

    Hi I have not completly dove into wine making but have started with a simple set up (grape juice and dry wine yeast) with a simple lid applied and turned back one half turn

    I have gone thru the first racking and the wine tastes pretty good,it is dry but still a bit cloudy my questions are,when should I do my next racking, I am on the third week so far, week one after the first racking.

    Also when I do my last racking will the wine keep without spoiling out of the refrigerator?
    and when should I do the final racking and filtering?

    Thanks so much.

  • Stacy Schluderberg
  • Stacy Schluderberg
  • nelson marasco

    HI I have always been let it rest example add yest nutrient ,stir gently let it rest add yeast stir .This opposed to dump it all in then beat hell out of it .Thanks for listening nelson

  • pafsilipoclub

    Hi from Mytilene keep walking.

  • Eva Carney

    Mike, I am making wine from 20 lbs of Black Spanish grapes (yield 1 gallon juice). I was using two recipes for additives…one for adding per gallon and one for adding per five gallon batches. Unfortunately I have added too much Acid Blend and too much Tannin. Is there a method for counteracting each of these? When the yeast didn’t start fermenting the first time I thought perhaps I had old yeast, so I added some D47 that I had gotten recently. Still no fermentation and no change in numbers on the hydrometer. Sure hope you can help me to save these two batches of wine.

    • mikefirst1

      probably cannot help but here goes… once you put stuff in the must, you cannot get it back out. The only hope you have is to dilute the must down to 5 gallons (or maybe 3 1/2 gallons) with the juice and try fermentation from there. LUCK!!!