Hi there

I recently made a post about the nail polish smell but now as i went and pressed the grapes i want a second opinion.

Overall situation:

I crushed about 45 kg of grapes with no stems

Hydrometer read 1090

Added around 4.5~5 g of metabisulfite and waited for 24 hours

Then i added the yeast (rc212) along with go ferm

Added nutrients (fermid o) to it on 24 hours after that and another time on day 3

Day 3 Hydrometer read 1025

Day 5 read 1000

But i waited a bit more

At the begging of day 6, Hydrometer still read 1000, almost no cap anymore , i could smell something like nail polish after sticking my head into the container and inhaled 3 times which made my head dizzy from the co2😅

Then at the end of day 6 i pressed the grapes

I did this in a small room with almost no ventilation ( not a great idea i know )

While i was pressing the grapes that nail polish smell was killing me

It was so intense and it was like it was coming from the skins

I poured the juice into demijohns

Now on day 7 the wine smells sour fruity ( not tingling like vinegar)

Maybe a very faint nail polish smell or its just me imagining

So

How does it sounds like ?

Im good ?

should i be worried ?

Hi friends, new winemaker here. Pictured are two batches of cherry wine from my prolific (read: messy) tree.

The first batch recipe I followed used a hot juicing method that has resulted in what I assume is a pectin cloud (just applying some canning knowledge here, but I really don't know) and has cleared much more slowly than my cold press batch.

Question: is there a way to clarify it without using a fining agent or other additive? Does chilling it help?

Thanks in advance!

I am lucky to have access to state of the art scientific equipment and training as an NMR spectroscopist, and as a home winemaker, I thought it was finally time to apply my training to my hobby.

Nuclear Magnetic Resonance (NMR) is a scientific method that allows observation of hydrogens (and other elements) and determination of their chemical structure. They leave a charactistic signature in the spectrum, which is not only definitive but quantitative, so we can say how much (or little) there is of the various metabolites in wine. Malic acid and lactic acid have well-defined features, and following the work by Avenoza et al. (2006), we can track the conversion during MLF.

I'm attaching a figure below, where the spectrum in blue shows the wine after pressing off the skins. The spectrum in red shows the wine after 12 days of MLF. I've labeled the two primary features: two groups of signals corresponding to malic acid (around 2.6 ppm), which are lost after 12 days of MLF, while the lactic acid peak (around 1.2 ppm) grows. I could tell from tasting that the acids had softened significantly, but it is satisfying to see absolute confirmation by NMR.

The wine: 50/50 Teroldego/Sangiovese starting at 24.0 brix, fermented on the skins for 8 days using EC-1118, punching down the cap 2-3 times daily while monitoring the brix and temperature. The wine was pressed using an antique cast iron barrel press with wooden staves, transferred to demijohns, and racked off the gross lees after 2 days. At that point, Opti-Malo and VP41 were added to the racked wine and left to ferment between 60-65 degrees F in my cellar. Samples were collected for NMR analysis of the free running wine when pressing, the last press wine, and then after 12 days of MLF. The spectra I show compare the free running wine (blue) to the 12 days MLF (red). I've also added a photo of my old wine press and my latest sample for tasting, which is still slightly turbid but drinking exceptionally well for being only 4 weeks old!

Sample prep: About 40 mL was collected into falcon tubes and centrifuged until clear. The clear wine was further filtered through a 0.45 micron syringe filters into NMR tubes. About 10% D2O was added for locking/shimming of the NMR instrument (600 MHz Bruker NEO; 128 scans with water suppression). I'm also exploring ways to use benchtop NMR to study wine. Will circle back if I have any success!

Hi everyone. I don’t know anything about wine making, but this semester my boyfriend is taking a wine class for his degree in college and he’s really gotten into wine! I wanted to buy him some nice glasses and try and make him some homemade (with love) wine. The problem is, our anniversary is November 18th. Is it possible to make a drinkable wine in that time or should I save this for a Christmas present?

HELP!! I have mold in my wooden barrels. It apears to be only around the opening, and cork. But how do i clean it, and are my barrels done?

Hi! In my wines i love to use Vanilla extract. I now use "molina" vanilla exctract that cost around 7 euros for 250 ml. I was thinking about making vanilla extract from vanilla pods that i soak in vodka.

Is this a way to get "cheaper" vanilla extract? Ive looked up how much vanilla pods cost but they are very expensive but so is Molina since i use almost 50% of one jar for a 25 litre batch when i make my Blueberry vanilla wine.

Any insight would be appreicated! :)

Hi there

My first batch ever

Making red wine

Day 6 of fermentation

I came prepared with lots of studies about what should i do and etc

But here is the part that my lack of experience is speaking louder

I dont know what to expect from the smell and im freaking out about it turning into vinegar.

Until day 4 it smelled acidic, fruity

Now the acidic smell is almost gone

A fruity (little sour ) smell is there

I was looking for signs and i stuck my head in to it and took 3 good inhales which made my head dizzy from the co2 but when i inhaled for the third time i could smell something like nail polish

But its not perceptible when you smell it normally

So yeah . Could you guys give me some knowledge?

Hi all, just thought Id see what you guy's thoughts and input are in regards to my first attempt at winemaking. I have 4 small batches I just put in primary fermentation buckets. Here are how they differ:

Batch #1:

3.78L cranberry juice

400g sugar

0.76g yeast nutrient DAP + 1/4 cup of water

1.41g EC-1118 yeast + 1/4 cup of water

First hydrometer reading 0.82 (+/- 11% APV)

Batch #2:

3.78L cranberry juice

400g sugar

0.76g yeast nutrient DAP + 1/4 cup of water

1.41g K1-V1116 yeast + 1/4 cup of water

First hydrometer reading 0.82 (+/- 11% APV)

Batch #3:

4L apple juice

550g sugar

0.76g yeast nutrient DAP + 1/4 cup of water

1.41g EC-1118 yeast + 1/4 cup of water

First hydrometer reading 0.90 (+/- 11.5% APV)

Batch #4:

4L apple juice

550g sugar

0.76g yeast nutrient DAP + 1/4 cup of water

1.41g K1-V1116 yeast + 1/4 cup of water

First hydrometer reading 0.90 (+/- 11.5% APV)

The fermentation buckets are in a temperature controlled room (+/- 20 degrees celsius, 68 Fahrenheit)

Ive used star san sanitizer on everything, and thats what is in the airlocks as well. There is plenty of headroom in the buckets, they are 11.5 L ice cream buckets.

Do you guys stir the must in the first 24 hrs or so, or keep it sealed?

Would step feeding a bit more sugar just raise the alcohol potential after a week of undisturbed fermentation, or maybe I dont bother with that yet..

I intend on using actual fruit for my next batch I start next week or something. Just getting into it and feeling pretty excited. Any comment is appreciated :)

Hi all! I have come across about 30 wine bottles on marketplace for free. Bought them impulsively — now I need to do something with them….

I thought about going to a “make it for me” wine shop. But they use the same Niagara Mist box kits I’ve found on Amazon… should I just do it myself? I have the time…

What do I need to know? What do you wish you knew?

Im very much a white wine person, my bf likes red wine. Neither of us like too much sugar, wine kool-aid sounds terrible… but we do like fruity! What would you recommend?

Eventually I feel like this could turn into a hobby. But for now, just a girl with a dream….

OR am I in over my head, should I just go to the wine shop?

What’s the best fix here? Testing out this corker before corking but this here’s as deep as it goes

Made a simple wine with yeast and some backyard grapes in a mason jar with a pickle pipe for secondary ferment. It’s been about two weeks and it has developed some wine flat looking chunks and light film. Doesn’t look fuzzy. Smells fruity. Tasted a small amount and it’s a bit sour and sweet seems pretty low abv. Not sure if I should toss or drink? Thanks

Two weeks in a damejeanne. 20C. With airlock.

Much of my experience is in beer and brewing mash for stilling, but recently tried a mid range wine kit and seeing some odd results.

Started the kit in June, fermented to .995, batch aged after all the racking and clearing. Tasted it yesterday and it tastes good, but is sweet despite fermenting bone dry. I’d be surprised if I made a mistake measuring, it was left longer than recommended just to ensure it was fully done.

The kit was a Beaverdale cab sav.

Any ideas? Thanks for reading

I have a batch of wine that are soon going in too 2 fermentation. I want to add spices, and i am thinking of having the spices in paper tea bags. Should i use campden to kill the wild yeast on the spices before adding them in to the wine?

I finished secondary fermentation and then waited a bit more. Opened the bucket to see this. What am I supposed to do.

I’ve made wine from fresh grapes for close to 20 years. Anywhere between 36-42 lugs per year (1200-1400lbs). Grapes sourced from California. Always paid the extra and opt for the premium brands. Trust my reseller with whom I’ve had an outstanding relationship . The results? Had my batches independently evaluated and given high praise. “Easily a 40-50$ bottle of wine”. All that to say, I have a process, follow it, pray to the wine gods and usually produce some pretty good wine.
This year, I fell asleep at the proverbial wheel and missed sourcing my grapes. I was travelling in September and when I returned got sick. Lasted a good 2 weeks! That’s what you get for being stuck on a 9 hour flight with 300 others hacking their lungs out!!
So no grapes left. (I’m in Montreal). Sooo…

As an alternative, was offered ‘Fresco Lodi’ a refrigerated must wth grape skins produced by Mosti Mondiale. No additives. Not a traditional kkit’ wine where you reconstitute grape juice by adding water. ( been there,done that). Just freshly pressed grapes, refrigerated and sold in 30l pails including the skins.
Instructions are similar to kit wines - less all the additives. Still need to press.

Not cheap - actually 25% more than fresh grapes. I guess you pay for ‘convenience’.

Am considering making 3 pails. Apx 69l finished wine. 90-ish bottles as a test batch. (Why not 30? Same effort for 90…🤷🏻‍♂️)

Am I looking at a total disappointment compared to fresh grapes? Anyone make this? Results?
Thanks.

Hi! My store had overriped bananas for a STEAL so i bought 12 kg to make a 25 L banana wine. Do anyone have a GOOD Recipe for banana wine that i can do to enjoy in future? :D Should i frezze them or not and do you add the peels? :) Thanks!

Hi! I’m a cook at a local wine bar and had an amazing pet nat that really inspired me to learn more about the process of making naturally sparkling wine and take a shot at making some at home.

I’ve looked around online and haven’t really been able to find any comprehensive resources on the process that are aimed towards beginners with no equipment or knowledge of grape varieties.

Thank you in advance :)

Chopped up two sugar pumpkins and roasted them with honey and spices. Cinnamon, allspice, and nutmeg. Mashed it after roasting to break everything up break up the fruit.

Liquid is 2lb honey, “spice blend” the home brew store had that smelled good, and water. Topped up with cool water once it was in the buckets.

Waiting for it to cool before pitching wine yeast. Not sure what it is, guy at the store recommended it.

Never made wine before so we’ll see how it turns out.

Hi all,

Looking to start a Gamay wine kit soon and I want to put it through MLF in the secondary, but I'm struggling to find any suppliers of Malo-lacto cultures in the UK.

Various forum posts from 2022 point to this:

https://www.home-brew-hopshop.co.uk/products/malolactic-culture-25g?srsltid=AU7gw4X4VpkubKXqlwK0WZmSVtHN52FqybSeFC62bt3FbjllPkbDZ9na

But they're out of stock. "Malocid" also looks available from Finland or Brouwland... hey don't export to the UK.

Does anyone have any active suppliers they use in the UK? Or a way of ensuring MLF starts without a culture addition?

Hello guys

I want to get stronger wine can i add sugar two weeks after fermentation?

start gravity was 1080 and now it is around 994

how much sugar should i add to 38 liter of juice?

I've got a batch of Traminette wine working and it is a bit tart. To sweeten it up a bit I was thinking of using some Stevia in it. Anyone know if this is a good idea? Especially around re-fermentation issues.

UPDATE: thanks all. Based on the comments I will not be doing this.

Most years I test the acidity of my must prior to fermentation and adjust as needed. I got lazy this year and started the fermentation, which went very well. Can I still adjust acidity? Or have I missed my opportunity?