Started 7/23/10
Recipe:
2 cans of frozen concentrate per gallon of water (2.5 gallons of water 5 cans)
6.5 cups sugar
E118 Lavin wine yeast
Mix concentrate and water in pot to 115 and add sugar stirring good to get dissolved... Cook for 30 minutes and let cool to room tempature. pitch yeast and rack in like 5-7 days... Then rack again in like 5-7 days... then rack in 10-14 days ( add sodium metabisulfite) and then again in like 10-14 days.... after this time you should be ready to bottle
Hello I am starting to blog my adventures in home brewing by adding entries along the way.. My first attempt is a wine made from supermarket products. I found the information all over the internet and especially followed a video on you tube which I will link to below.
Recipe:
2 cans of frozen concentrate per gallon of water (2.5 gallons of water 5 cans)
6.5 cups sugar
E118 Lavin wine yeast
Mix concentrate and water in pot to 115 and add sugar stirring good to get dissolved... Cook for 30 minutes and let cool to room tempature. pitch yeast and rack in like 5-7 days... Then rack again in like 5-7 days... then rack in 10-14 days ( add sodium metabisulfite) and then again in like 10-14 days.... after this time you should be ready to bottle
Hello I am starting to blog my adventures in home brewing by adding entries along the way.. My first attempt is a wine made from supermarket products. I found the information all over the internet and especially followed a video on you tube which I will link to below.
For equipment I purchased 2 homedepot buckets (5 gallons white HPDE with lids), wine yeast from Austin brewing company (Lavin E-118) , bung, airlocks and tubing all purchased from Austin brewing company.
7/30/10
I racked to a new vessel . I am reusing my btf sanitizer will probably use a few more times till it gets cruddy. I tasted and it's drying out and it actually exceeded my expectations. I think that I will get an actual wine that I will enjoy. Surprised. When I do another batch I will use Alexander extract. Let you know in another 5.
8/6/10
10th day I have racked to another bucket( the original) I poured my self a huge glass of the wine that was left over from racking. I used a racking cane so about an inch of sediment was left. I tastes like a lite wine cooler. I think that it will be a light wine... I will need to invest in a hydrometer in the future. In two weeks will update again.
8/14/10
I racked after 2 weeks... The wine has a slight carbonation, but is not bad. I used champagne yeast and attribute that as the culprit for the carbonation situation. I hope that another 2 weeks will maybe take away some of the carbonation. I also added 1/4 tsp of sodium metabisulfite to kill any fermentation that is possibly still going and to preserve.
8/28/10
I finally bottled this wine into 2 carlo rossi bottle, a big bottle of wine, a decanter full and two huge glasses of wine. I was surprised on how good the wine actually came out. My wife loved the wine and stated that it was the best home brewed she has personally had. I served to friends and got a bunch of compliments.. I will definitely make it again.
