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Homemade wine

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  • #21
    this thing is fermenting, a little more than a week left, then i will put it in the fridge for a day or two so the yeast and sediments settle, then i will cold filter it. i wish i could send you guys samples. as long as it doesnt come out disgusting.

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    • #22
      Originally posted by Emil
      When my grandparents came to live with us, they made wine and they used the bathtub!
      I didn't drink it, but they said it came out pretty good.
      Actually home made wine can be pretty good, but it's hard to be consistent. One batch comes out better than the next and so on.
      Last edited by patlajan; 11-30-2004, 07:48 PM.

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      • #23
        Originally posted by TigranJamharian
        this thing is fermenting, a little more than a week left, then i will put it in the fridge for a day or two so the yeast and sediments settle, then i will cold filter it. i wish i could send you guys samples. as long as it doesnt come out disgusting.
        It can aslo double as a science project.

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        • #24
          those days are long gone my friend. and thank god. goddamn, the hours i spent writing up highly structured bullxxxx on how plants with light and fertilizer grow faster than those without it. then hanging my head in dissapointment when i never got picked for the finals and saw other fifth graders acting like pricks with their heads up high because they actually thought of something original.

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          • #25
            You are in step of so-called Raking:Are the pomace and must separated?If so it's almost there. The next step is MLF (malolactic fermination).Don't shake it.Filter it with care.

            Macharem uzum
            I'm a monstrous mass of vile, foul & corrupted matter.

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            • #26
              well i was lazy and didnt really crush the fruits, i used store bought juice, damn im lazy. what is pomace by the way. and also if i added yeast how long should i have let it ferment, shouldnt it be about 2 or 3 weeks?

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              • #27
                Originally posted by TigranJamharian
                well i was lazy and didnt really crush the fruits, i used store bought juice, damn im lazy. what is pomace by the way. and also if i added yeast how long should i have let it ferment, shouldnt it be about 2 or 3 weeks?
                POMACE =stems,skin and pips .In one word leftover.Did you add yeast?? man you killed it .Its not a beer man it's a wine
                I'm a monstrous mass of vile, foul & corrupted matter.

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                • #28
                  Originally posted by TigranJamharian
                  those days are long gone my friend. and thank god. goddamn, the hours i spent writing up highly structured bullxxxx on how plants with light and fertilizer grow faster than those without it. then hanging my head in dissapointment when i never got picked for the finals and saw other fifth graders acting like pricks with their heads up high because they actually thought of something original.
                  AH, reminds me of Expo-Sciences in High School, where one group of kids had found an alternate source of energy or something, another group had built this really cool robot, and my partner and I were proudly displaying......our pretty drawings of the Canadian Parliament.

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                  • #29
                    Originally posted by TigranJamharian
                    those days are long gone my friend. and thank god. goddamn, the hours i spent writing up highly structured bullxxxx on how plants with light and fertilizer grow faster than those without it. then hanging my head in dissapointment when i never got picked for the finals and saw other fifth graders acting like pricks with their heads up high because they actually thought of something original.
                    Haha. I did a project where I waterd one plant with water, one with soda, and one with milk. The milk one dropped dead. The spoiled milk in the plant pot smelled so bad that my presentation time had to be limited.

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                    • #30
                      lmao all of you, ur hilarious, except you sleuth, you just get me depressed without any explanations as to how i can improve. i dont understand, how will it ferment if there is not yeast. because i tried before with crushed grapes and i left the skins and everything and it just turned into vinegar, whats the secret yo.

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