What have you learned in your wine/mead making? Here are a few things
I've learned so far.

- Don't let the must set on the gross lees too long. H2S will result,
which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to
backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.

What are your "lessons learned"?

Greg

On Jan 10, 12:07*pm, wrote:
What have you learned in your wine/mead making? Here are a few things
I've learned so far.

- Don't let the must set on the gross lees too long. H2S will result,
which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to
backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.

What are your "lessons learned"?

Greg

Again, all of that... In the other post I told you about the
experiment with hot bottling, that should be interesting. If I can do
this with cheap surgical tubing what a great alternative it would be
to using sorbates.

My meads always need fining, usually 2 to 3 times the amount of
bentonite as a typical white.

Sorbate is evil. It never seems to work out well for me. I don't
want to back sweeten because I don't make the sweets for myself,
others like them. I will come up with an alternative on way or
another that I can afford, I don't want to build a sterile filter for
10 gallons a year.


Joe

With respect to stabilization, especially of meads, I've found that
"time" is the best solution. Once a mead or wine has been bulk aging
for months with no signs of life, you can safely bottle without fear
of exploding bottles or making a dry sparkling wine. Still though,
you've piqued my interest with your hot bottling approach and I'm
anxious to hear how it works out for you.

Greg

- I didn't really need to buy a pressurized filter
- I didn't need to buy the #9 corks when I only have a hand corker. the #8s
would have gone in better and I'm not going to age my wine that long anyway
- the 30 bottle (6 gallon) kit wines make, at best, 27 bottles of wine

wrote in message
...


What have you learned in your wine/mead making? Here are a few things
I've learned so far.

- Don't let the must set on the gross lees too long. H2S will result,
which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to
backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.

What are your "lessons learned"?

Greg

Oh yeah, I forgot one. If you get four winemakers together you get five
opinions on how to ferment wine.


wrote in message
...


What have you learned in your wine/mead making? Here are a few things
I've learned so far.

- Don't let the must set on the gross lees too long. H2S will result,
which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to
backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.

What are your "lessons learned"?

Greg

Oh yeah, I forgot one. If you get four winemakers together you get five
opinions on how to ferment wine.

And the funny thing is they are all probably right. Wine makes itself
in spite of what we do to it.

Never overfill a carboy with must from fruit of any kind. Murphy's
Law states that "If there is one particle of solid material in the
carboy it will be light enough to balance on the foam and large enough
to plug the opening of the airlock. The result is similar to a
volcanic eruption, if it's really bad wine it would make a great You
Tube video...

Joe

- the 30 bottle (6 gallon) kit wines make, at best, 27 bottles of wine

Gee I get 29 1/2.

Steve

On 1/10/2008 12:07 PM, wrote:

What have you learned in your wine/mead making? Here are a few things
I've learned so far.
[snipped]
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.


Interesting. I love Montrachet for its predictable behavior and clean
fermentation profile. And I've never had H2S in any batch, much less
one where I used Montrachet.

I do use yeast nutrient where called for, but more often for meads than
wines where the grapes should be providing the nutrient necessary.


Cheers,
Ken

I've learned that if I'm gonna share my wine, I need to make it with less
alcohol. Just for myself, I like to get my money's worth. :-)

Robert


wrote in message
...


What have you learned in your wine/mead making? Here are a few things
I've learned so far.

- Don't let the must set on the gross lees too long. H2S will result,
which is a devil to deal with. Fine lees aren't much of a problem.
- If you're aiming for a sweet wine or mead without the need to
backsweeten, make sure to chose a yeast with a low alcohol tolerance.
- Some yeasts are prone to H2S production, especially so if they are
unhappy. Montrachet is one example. I avoid these yeasts AND make sure
to add nutrients in any case.

What are your "lessons learned"?

Greg

Joe,

Have you tried sodium benzoate? I gave up on sorbate too, as I didn't
like the taste that was always detectable at necessary levels. The
benzoate is as close to tasteless at 250 ppm as makes no nevermind. I've
used it for a couple of years now on back sweetened whites with no
problems and rave reviews.

Mike McGeough


Joe Sallustio wrote:


Sorbate is evil. It never seems to work out well for me. I don't
want to back sweeten because I don't make the sweets for myself,
others like them. I will come up with an alternative on way or
another that I can afford, I don't want to build a sterile filter for
10 gallons a year.


Joe

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On Jan 12, 11:25 pm, Mike McGeough wrote:
Joe,

Have you tried sodium benzoate? I gave up on sorbate too, as I didn't
like the taste that was always detectable at necessary levels. The
benzoate is as close to tasteless at 250 ppm as makes no nevermind. I've
used it for a couple of years now on back sweetened whites with no
problems and rave reviews.

Mike McGeough

Joe Sallustio wrote:

Sorbate is evil. It never seems to work out well for me. I don't
want to back sweeten because I don't make the sweets for myself,
others like them. I will come up with an alternative on way or
another that I can afford, I don't want to build a sterile filter for
10 gallons a year.

Joe

Posted Via Usenet.com Premium Usenet Newsgroup Services
----------------------------------------------------------
** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
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Oh wow, my ears pricked up like guard dogs when you said that!

Is sodium benzoate 'health risk free' and easy to get hold of? I
never saw this in my Wine makers store here in the UK but that sounds
like an awesome option. I don't know why but I presumed that was a
chemical you'd find it hard to find for domestic use.

Jim

jim wrote:
snip
Is sodium benzoate 'health risk free' and easy to get hold of? I
never saw this in my Wine makers store here in the UK but that sounds
like an awesome option. I don't know why but I presumed that was a
chemical you'd find it hard to find for domestic use.

Jim

No it is not risk free, it has been linked to problems in the UK and the
US with carbonated drinks, under certain conditions it can result in the
production of Benzine (highly carcinogenic),it reacts with ascorbic acid
(vitamin C) over time, so anything that is kept for any length of time
or at high temperature is lightly to pose a risk.
I personally would not use it at all.
Ben.

NB see:
http://www.beveragedaily.com/news/ng...ks-fda-benzene
for some more info.

On Jan 13, 12:27 pm, Ben wrote:
jim wrote:

snip

Is sodium benzoate 'health risk free' and easy to get hold of? I
never saw this in my Wine makers store here in the UK but that sounds
like an awesome option. I don't know why but I presumed that was a
chemical you'd find it hard to find for domestic use.

Jim

No it is not risk free, it has been linked to problems in the UK and the
US with carbonated drinks, under certain conditions it can result in the
production of Benzine (highly carcinogenic),it reacts with ascorbic acid
(vitamin C) over time, so anything that is kept for any length of time
or at high temperature is lightly to pose a risk.
I personally would not use it at all.
Ben.

NB see:http://www.beveragedaily.com/news/ng...ks-fda-benzene
for some more info.

Ahhh yes that rings some bells actually. Perhaps that is why I'd
assumed it was only available to industry here in the UK. I believe
Ribena started using it too which makes the stuff unusable for home
brewers, shame.

Luckily I prefer my wines dry or strong so I don't need to use sorbate
by and large, but perhaps it is still the best option available to me
if I need a stabiliser. Thanks for the heads up Ben, much
appreciated.

Jim

"jim" wrote in message
...
On Jan 13, 12:27 pm, Ben wrote:
jim wrote:

snip

Is sodium benzoate 'health risk free' and easy to get hold of? I
never saw this in my Wine makers store here in the UK but that sounds
like an awesome option. I don't know why but I presumed that was a
chemical you'd find it hard to find for domestic use.

Jim

No it is not risk free, it has been linked to problems in the UK and the
US with carbonated drinks, under certain conditions it can result in the
production of Benzine (highly carcinogenic),it reacts with ascorbic acid
(vitamin C) over time, so anything that is kept for any length of time
or at high temperature is lightly to pose a risk.
I personally would not use it at all.
Ben.

NB
see:http://www.beveragedaily.com/news/ng...ks-fda-benzene
for some more info.

Ahhh yes that rings some bells actually. Perhaps that is why I'd
assumed it was only available to industry here in the UK. I believe
Ribena started using it too which makes the stuff unusable for home
brewers, shame.

Luckily I prefer my wines dry or strong so I don't need to use sorbate
by and large, but perhaps it is still the best option available to me
if I need a stabiliser. Thanks for the heads up Ben, much
appreciated.

Jim

Jim,
Have you considered using Actistab to stabilize your sweet wines? More info
here http://www.newworldwinemaker.com/pro...tent.asp?id=28

On Jan 13, 10:23 pm, "Lum" wrote:
"jim" wrote in message

...



On Jan 13, 12:27 pm, Ben wrote:
jim wrote:

snip

Is sodium benzoate 'health risk free' and easy to get hold of? I
never saw this in my Wine makers store here in the UK but that sounds
like an awesome option. I don't know why but I presumed that was a
chemical you'd find it hard to find for domestic use.

Jim

No it is not risk free, it has been linked to problems in the UK and the
US with carbonated drinks, under certain conditions it can result in the
production of Benzine (highly carcinogenic),it reacts with ascorbic acid
(vitamin C) over time, so anything that is kept for any length of time
or at high temperature is lightly to pose a risk.
I personally would not use it at all.
Ben.

NB
see:http://www.beveragedaily.com/news/ng...ks-fda-benzene
for some more info.

Ahhh yes that rings some bells actually. Perhaps that is why I'd
assumed it was only available to industry here in the UK. I believe
Ribena started using it too which makes the stuff unusable for home
brewers, shame.

Luckily I prefer my wines dry or strong so I don't need to use sorbate
by and large, but perhaps it is still the best option available to me
if I need a stabiliser. Thanks for the heads up Ben, much
appreciated.

Jim

Jim,
Have you considered using Actistab to stabilize your sweet wines? More info
here http://www.newworldwinemaker.com/pro...tent.asp?id=28

Hi Lum,

no I hadn't, thanks for the tip-off. I googled sites in the UK
mentioning Actistab though. Guess how many I found. It starts witha
0 and ends with a 0. Hmm. If I make some sweet normal alcohol wines
I might have to import some

Thanks again for the information.

Jim