Alexander's Pinot Noir

9/26/10

I purchased this extract/concentrate back when I bought my equipment from Northern Brewer.  I decided to brew it today since I had some time on my hands.  I pretty much followed the can but added more sugar and cooked..

1 can of concentrate

5 1/4 cans of water 

6 cups of sugar (can said four but the % at five was like 21 even though it was warm... I decided this would probably be best)

I cooked to about 115-125 for like 30 minutes of more so that the sugar evenly dissolves... I am now letting the must cool down to room tempature so I can pitch the Lavin yeast I have...
OG 1.094

10/06/10

Racked to another container.. It actually tasted pretty good green but good...  I took a reading and it flew to the bottom (hydrometer didnt have enough space) must be at 1.000..... Looking at about 12.3%.. I thought this was going to be ruined because I didnt see any activity in my airlock....  I was wrong, must be a leak in my container.

11/7/10

racked and added potasium metaisulfite... tasted pretty dam good... 2 more weeks....

Concord Wine (First HomeBrew experience)

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.

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.