Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 19-09-2008, 03:36 PM posted to rec.crafts.winemaking
Jim Jim is offline
external usenet poster
 
Join Date: Feb 2006
Posts: 62
Default Dirty looking wine

Day one I added oak chips enclosed in a nylon bag now on day two my
juice is starting to ferment but the addition of oak has made the wine
look like dirty dish water. Should I be worried or will the fining and
filtering remove the dirty appearance?

  #2 (permalink)   Report Post  
Old 20-09-2008, 05:48 AM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Apr 2007
Posts: 58
Default Dirty looking wine

When you have a clear juice and added all the ingredients
it will look indeed like dishwater once it starts
to ferment.

Just wait.
Most of the time it will clear on itself and no
filtering or fining agents are needed.

Luc

Jim wrote:

Day one I added oak chips enclosed in a nylon bag now on day two my
juice is starting to ferment but the addition of oak has made the wine
look like dirty dish water. Should I be worried or will the fining and
filtering remove the dirty appearance?


--
http://www.wijnmaker.blogspot.com/

  #3 (permalink)   Report Post  
Old 21-09-2008, 01:08 AM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Nov 2006
Posts: 41
Default Dirty looking wine

"Jim" wrote in message
...
Day one I added oak chips enclosed in a nylon bag now on day two my
juice is starting to ferment but the addition of oak has made the wine
look like dirty dish water. Should I be worried or will the fining and
filtering remove the dirty appearance?


I have a similar problem. I have four varieties of white grapes in my
vineyard, all of which ripen a different times. As each variety ripened, I
picked the grapes and put them into plastic bags and into the freezer.

Friday evening, I took them all out to thaw. Saturnday morning, they were
thawed but some of the skins had browned a bit. When I pressed them, the
juice had a brown tinge. They're fermenting in the basement as I write
this. Will the brown settle out or do I need to add some wine bleach to this
batch?

Paul


  #4 (permalink)   Report Post  
Old 21-09-2008, 09:06 AM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Apr 2007
Posts: 58
Default Dirty looking wine

I am not a grape expert but as far as my knowledge
goes I think the must has oxidised.

Did you use sulphite ???
Sulphite prevents browning and also kills bacteria.

Luc

Pavel314 wrote:

Friday evening, I took them all out to thaw. Saturnday morning, they were
thawed but some of the skins had browned a bit. When I pressed them, the
juice had a brown tinge. They're fermenting in the basement as I write
this. Will the brown settle out or do I need to add some wine bleach to
this batch?

Paul


--
http://www.wijnmaker.blogspot.com/

  #5 (permalink)   Report Post  
Old 21-09-2008, 02:08 PM posted to rec.crafts.winemaking
external usenet poster
 
Join Date: Jan 2007
Posts: 281
Default Dirty looking wine

Pavel314 wrote:

"Jim" wrote in message

...
Day one I added oak chips enclosed in a nylon
bag now on day two my juice is starting to
ferment but the addition of oak has made the
wine look like dirty dish water. Should I be
worried or will the fining and filtering remove
the dirty appearance?


I have a similar problem. I have four varieties
of white grapes in my vineyard, all of which
ripen a different times. As each variety
ripened, I picked the grapes and put them into
plastic bags and into the freezer.

Friday evening, I took them all out to thaw.
Saturnday morning, they were thawed but some of
the skins had browned a bit. When I pressed
them, the
juice had a brown tinge. They're fermenting in
the basement as I write this. Will the brown
settle out or do I need to add some wine bleach
to this batch?

Paul


The juice for my whites always looks like a mud
puddle after pressing. After fermentation they
clear and clean up nicely all by themselves
especially with the addition of Bentonite after
fermentation.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dirty pasta, dirty rice Christopher M.[_3_] General Cooking 4 21-04-2012 01:47 PM
Down & dirty Dimitri General Cooking 19 24-07-2010 01:34 AM
Dirty ovens, dirty skillets Gregory Morrow[_406_] General Cooking 0 29-01-2010 11:10 AM
My dirty little secret Goomba38 General Cooking 17 27-10-2005 07:24 AM
Dirty Rice Hu£kingBrute Recipes (moderated) 0 21-07-2005 06:28 AM


All times are GMT +1. The time now is 09:02 PM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright ©2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017