I am trying to make the cheapest possible wine and I had some issues.


*Firstly especially if you choose to add sugar after final racking to
'balance' the wine, what keeps it and perhaps other beverages from
seperating into layers
*Afraid of baterial growth I kept my finished wine previously in the
fridge, I find at low temperatures it more clears reasonable without the
addition of bentonite... I am not so concerned about the appearance,
does bentonite taste bad, or why not? It gathers materials and falls to
the bottom?
*I like to avoid racking until the end arguing that more yeast nutrient
and organic matter would be available (to the yeast) and I shake the
musts in 2L diet coke bottles with the cap screwed on just enough to let
the air out if squeezed.
*Is it not more efficient to add sugar a few times during the
fermentation to accelerate fermentation because of ph and sugar
concentration?
*If you have like 15% or so wine, is it safe to say most harmful
bacterial or whatever growth has been destroyed?
*Ideally the destruction of yest in my opinion should be ok if the count
is low enough due to high alcohol, cool racking, and a bottled high
alchol waiting period to destroy dormat yeast.(?)


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Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------

*Firstly especially if you choose to add sugar after final racking to
'balance' the wine, what keeps it and perhaps other beverages from
seperating into layers

The sugar will dissolve into solution. If it is dissolved it will not
separate

*Afraid of baterial growth I kept my finished wine previously in the
fridge, I find at low temperatures it more clears reasonable without the
addition of bentonite... I am not so concerned about the appearance,
does bentonite taste bad, or why not? It gathers materials and falls to
the bottom?

Bentoinite is clay, they use it to make kitty litter. As such, it will
completely settle out and you will nto taste a thing.

*I like to avoid racking until the end arguing that more yeast nutrient
and organic matter would be available (to the yeast) and I shake the
musts in 2L diet coke bottles with the cap screwed on just enough to let
the air out if squeezed.

Unorthodox, but if that is how you want to do it and it works for you
then ok.

*Is it not more efficient to add sugar a few times during the
fermentation to accelerate fermentation because of ph and sugar
concentration?

Only when making a high alcohol wine.

*If you have like 15% or so wine, is it safe to say most harmful
bacterial or whatever growth has been destroyed?

Harmfull to you yes. Harmfull to the wine, no.

*Ideally the destruction of yest in my opinion should be ok if the count
is low enough due to high alcohol, cool racking, and a bottled high
alchol waiting period to destroy dormat yeast.

That is how the old timers did it. And the old timers often had
bottles going off like grenades. Sorbate is cheap, might as well just
use it and be safe.

Matthew SuffidyJ
Subject: Some questions (multiple)
Re
I am trying to make the cheapest possible wine and I had some issues.

Well lets just start here, if you are making the wine you have already
beat the government out of their tax on the alcohol. Why not go ahead
and make good wine?

*Firstly especially if you choose to add sugar after final racking to
'balance' the wine, what keeps it and perhaps other beverages from
seperating into layers
If you add Potasium Sorbate to the wine after you have stabilized it.
It won't refement.
*Afraid of baterial growth I kept my finished wine previously in the
fridge, I find at low temperatures it more clears reasonable without
the
addition of bentonite... I am not so concerned about the appearance,
does bentonite taste bad, or why not? It gathers materials and falls to

the bottom?
Lets start with the fact that if you wine contains 10 to 12 percent
alcohol you will have no problem with bacteria. Bentonite does not
leave any residual flavor in the wine it only helps to clear it faster.

*I like to avoid racking until the end arguing that more yeast nutrient

and organic matter would be available (to the yeast) and I shake the
musts in 2L diet coke bottles with the cap screwed on just enough to
let
the air out if squeezed.
*Is it not more efficient to add sugar a few times during the
fermentation to accelerate fermentation because of ph and sugar
concentration?
*If you have like 15% or so wine, is it safe to say most harmful
bacterial or whatever growth has been destroyed?
YES
*Ideally the destruction of yest in my opinion should be ok if the
count
is low enough due to high alcohol, cool racking, and a bottled high
alchol waiting period to destroy dormat yeast.(?)

All I can say is you need to go to Sears and buy a water distiller.
When you run anything containing alcohol though it the alcohol boils
off first. Just don't take anything off untill you have reached 170
degrees and stop at 205.

You want the cheapest wine? Add sugar, yeast nutrient and yeast to water and
see how cheap that works for you!

As for the rest of your questions, the previous two answers them well
enough.

"Matthew Suffidy" wrote in message
t.ca...
I am trying to make the cheapest possible wine and I had some issues.


*Firstly especially if you choose to add sugar after final racking to
'balance' the wine, what keeps it and perhaps other beverages from
seperating into layers
*Afraid of baterial growth I kept my finished wine previously in the
fridge, I find at low temperatures it more clears reasonable without the
addition of bentonite... I am not so concerned about the appearance, does
bentonite taste bad, or why not? It gathers materials and falls to the
bottom?
*I like to avoid racking until the end arguing that more yeast nutrient
and organic matter would be available (to the yeast) and I shake the musts
in 2L diet coke bottles with the cap screwed on just enough to let the air
out if squeezed.
*Is it not more efficient to add sugar a few times during the fermentation
to accelerate fermentation because of ph and sugar concentration?
*If you have like 15% or so wine, is it safe to say most harmful bacterial
or whatever growth has been destroyed?
*Ideally the destruction of yest in my opinion should be ok if the count
is low enough due to high alcohol, cool racking, and a bottled high alchol
waiting period to destroy dormat yeast.(?)


--
--------------------------------------------
Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------

Thanks everyone for their great responses on this topic.

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--------------------------------------------
Matthew Suffidy - Ottawa, Canada

(use as printed)
http://matthew.chungus.com
--------------------------------------------