I have made many fruit wines with the same processes, and found a supplier
for many different grape wines. I never really learned the why's behind my
processes, and very rarely check ph and such because i was not taught to
make wine that way.. i am 26 years old and really enjoy this winemaking
stuff.. if anyone has a good link or guide to why the processes are done the
way they are i would really appreciate it. it may help for me to describe
how i make wine, or should i say... how i duplicate the processes that
someone has shown me. so here goes... i typically sterilize my equipment,
crush my berries, add water on a 1/5 ratio.. for example 30 pounds of
raspberries to 6 gallons of water., add sugar to reach 1.080-1.090 on the
hydrometer. add yeast nutrient according to manufacturer label, i very
seldom adjust for acidity. add campden per instruction. mix everything
thoroughly and crush as many berries as i can. pull about 3/4 gallon into 1
gallon jug and add yeast, then add another pack of yeast to the primary.
the next morning, typically the 1 gallon jug is fermenting well and add the
1 gallon jug back to the primary and the primary starts very quickly then if
not already started. check sg in progression until it reaches about 1.030
and put in secondary with fermentation lock until no bubbles present for 2
weeks or so. rack, rerack, and rerack, then add potassium sorbate to
stabilize and add sugar to sweeten.. i usually use red star premiere curve.
now i know how to do this because someone showed me, not why im doing theses
processes... and now i would like to make wine from juice and want to know
what my acidity should be and how to test it and adjust for it and
soforth... any help would be appreciated.. thanks

Jim

Try "rec.crafts.winemaking" newsgroup.. They can help you..

"d" > wrote in message
...
> I have made many fruit wines with the same processes, and found a supplier
> for many different grape wines. I never really learned the why's behind
my
> processes, and very rarely check ph and such because i was not taught to
> make wine that way.. i am 26 years old and really enjoy this winemaking
> stuff.. if anyone has a good link or guide to why the processes are done
the
> way they are i would really appreciate it. it may help for me to describe
> how i make wine, or should i say... how i duplicate the processes that
> someone has shown me. so here goes... i typically sterilize my equipment,
> crush my berries, add water on a 1/5 ratio.. for example 30 pounds of
> raspberries to 6 gallons of water., add sugar to reach 1.080-1.090 on the
> hydrometer. add yeast nutrient according to manufacturer label, i very
> seldom adjust for acidity. add campden per instruction. mix everything
> thoroughly and crush as many berries as i can. pull about 3/4 gallon into
1
> gallon jug and add yeast, then add another pack of yeast to the primary.
> the next morning, typically the 1 gallon jug is fermenting well and add
the
> 1 gallon jug back to the primary and the primary starts very quickly then
if
> not already started. check sg in progression until it reaches about
1.030
> and put in secondary with fermentation lock until no bubbles present for 2
> weeks or so. rack, rerack, and rerack, then add potassium sorbate to
> stabilize and add sugar to sweeten.. i usually use red star premiere
curve.
> now i know how to do this because someone showed me, not why im doing
theses
> processes... and now i would like to make wine from juice and want to know
> what my acidity should be and how to test it and adjust for it and
> soforth... any help would be appreciated.. thanks
>
> Jim
>
>

Sorry.. Ignore previous message.. I know you're already there.. My
mistake thought I was in another newsgroup..

"Jim Hall" > wrote in message
news:VaIOg.5191$TA5.2150@fed1read09...
> Try "rec.crafts.winemaking" newsgroup.. They can help you..
>
> "d" > wrote in message
> ...
> > I have made many fruit wines with the same processes, and found a
supplier
> > for many different grape wines. I never really learned the why's behind
> my
> > processes, and very rarely check ph and such because i was not taught to
> > make wine that way.. i am 26 years old and really enjoy this winemaking
> > stuff.. if anyone has a good link or guide to why the processes are done
> the
> > way they are i would really appreciate it. it may help for me to
describe
> > how i make wine, or should i say... how i duplicate the processes that
> > someone has shown me. so here goes... i typically sterilize my
equipment,
> > crush my berries, add water on a 1/5 ratio.. for example 30 pounds of
> > raspberries to 6 gallons of water., add sugar to reach 1.080-1.090 on
the
> > hydrometer. add yeast nutrient according to manufacturer label, i very
> > seldom adjust for acidity. add campden per instruction. mix everything
> > thoroughly and crush as many berries as i can. pull about 3/4 gallon
into
> 1
> > gallon jug and add yeast, then add another pack of yeast to the primary.
> > the next morning, typically the 1 gallon jug is fermenting well and add
> the
> > 1 gallon jug back to the primary and the primary starts very quickly
then
> if
> > not already started. check sg in progression until it reaches about
> 1.030
> > and put in secondary with fermentation lock until no bubbles present for
2
> > weeks or so. rack, rerack, and rerack, then add potassium sorbate to
> > stabilize and add sugar to sweeten.. i usually use red star premiere
> curve.
> > now i know how to do this because someone showed me, not why im doing
> theses
> > processes... and now i would like to make wine from juice and want to
know
> > what my acidity should be and how to test it and adjust for it and
> > soforth... any help would be appreciated.. thanks
> >
> > Jim
> >
> >
>
>

http://www.malak.ca/rcw.faq


http://winemaking.jackkeller.net/index.asp

http://www.geocities.com/lumeisenman/

http://members.tripod.com/~BRotter/index.htm


That ought to do it...



On Wed, 13 Sep 2006 17:29:41 -0400, "d" > wrote:

>I have made many fruit wines with the same processes, and found a supplier
>for many different grape wines. I never really learned the why's behind my
>processes, and very rarely check ph and such because i was not taught to
>make wine that way.. i am 26 years old and really enjoy this winemaking
>stuff.. if anyone has a good link or guide to why the processes are done the
>way they are i would really appreciate it. it may help for me to describe
>how i make wine, or should i say... how i duplicate the processes that
>someone has shown me. so here goes... i typically sterilize my equipment,
>crush my berries, add water on a 1/5 ratio.. for example 30 pounds of
>raspberries to 6 gallons of water., add sugar to reach 1.080-1.090 on the
>hydrometer. add yeast nutrient according to manufacturer label, i very
>seldom adjust for acidity. add campden per instruction. mix everything
>thoroughly and crush as many berries as i can. pull about 3/4 gallon into 1
>gallon jug and add yeast, then add another pack of yeast to the primary.
>the next morning, typically the 1 gallon jug is fermenting well and add the
>1 gallon jug back to the primary and the primary starts very quickly then if
>not already started. check sg in progression until it reaches about 1.030
>and put in secondary with fermentation lock until no bubbles present for 2
>weeks or so. rack, rerack, and rerack, then add potassium sorbate to
>stabilize and add sugar to sweeten.. i usually use red star premiere curve.
>now i know how to do this because someone showed me, not why im doing theses
>processes... and now i would like to make wine from juice and want to know
>what my acidity should be and how to test it and adjust for it and
>soforth... any help would be appreciated.. thanks
>
>Jim
>

Rotter moved, new URL is:

http://www.brsquared.org/wine/

Steve noobie
Oregon

A. J. Rawls > thoughtfully suggested:

>http://www.malak.ca/rcw.faq
>
>
>http://winemaking.jackkeller.net/index.asp
>
>http://www.geocities.com/lumeisenman/
>
>http://members.tripod.com/~BRotter/index.htm
>
>
>That ought to do it...