Homemade wine

[sleuth]

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.

Ok.now I am gonna depress you even more.

When my dad comes back from Brisbane I'll explain it to you .But I think it's

acid balance.

And most imprtant thing in wine making is cleanliness!!!! anything that comes in contact with your *must* or young wine, has to be sanitized (including your hands).No jokes. Thats the reason most home made wines turne into vinegers ..lurjem asum.And right temperature.And also over fermination turns wine into a vineger.

[TJ]

ok ok, so how do i stop fermentation lets say, cutting off the oxygen? freezing it?
im surprised people thousands of years ago were able to figure this complicated shyt out. but thanks for the help.

[sleuth]

ok ok, so how do i stop fermentation lets say, cutting off the oxygen? freezing it?
im surprised people thousands of years ago were able to figure this complicated shyt out. but thanks for the help.

eH.. Tigran..it's a form of Art. It's not possible to tell you how to do it. You have to taste it,smell it and feel it.The best way to cut off fermination is freezing but then again you have to make sure that the wine is ready.I'll inform you more when my dad comes back from Brisbane.

[TJ]

eH.. Tigran..it's a form of Art. It's not possible to tell you how to do it. You have to taste it,smell it and feel it.The best way to cut off fermination is freezing but then again you have to make sure that the wine is ready.I'll inform you more when my dad comes back from Brisbane.

you my nigga!!!

[Emil]

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.

Oh well, there's no way of tasting his wine again.

[TJ]

ah, you brought this thread back, well the wine, i put it in the fridge to cut off fermentation and to let the yeast settle so i could filter it, what happened is that i forgot to take it out and when i remembered the whole hting was frozen except for about a glassful at the top which looked a bit clear, i decided to pour it out and taste it, well the damn thing was incredibly strong, almost about as strong as vodka, i guess the alchohol didnt freeze and got concentrated at the top, it did taste very good though, like a rasberry cranberry liqour if you might say so. so that batch got screwed up but yesterday i put in another batch, this is half cranberry juice and half "bal" which is like sour cherry i believe. Anyway fermentation looks good so far, lots of foaming i decided im not going to touch the bottle at all for the next 2 weeks.

[sleuth]

the whole hting was frozen except for about a glassful at the top which looked a bit clear, i decided to pour it out and taste it, well the damn thing was incredibly strong, almost about as strong as vodka, i .

It's going to be a bishop urine .