Linadoc
So, something is wrong with the yeast. Then wait a week longer for the end of fermentation. And maybe more if T is lower.
Tata
Quote: Linadoc

So, something is wrong with the yeast. Then wait a week longer for the end of fermentation. And maybe more if T is lower.
What could be ?. Look. I drove the juice in one container, added the yeast there. Then I divided it into 2 bottles. Something fantastic. Even the foam size is the same.
So should I be guided by a swollen glove?
Fantik
Tata, and the smell from the bottles is also the same?
Perhaps, indeed, siphonite ... I just had it with champagne. I broke my head while guessing the riddle ... There are "two twin brothers", one is bubbling, the other is not ...
Linadoc
Quote: Tata
So should I be guided by a swollen glove?
Yes, be guided by the "voting" glove.
Wozik
Lin, hello))
1. Look, the raw material stood for 3 weeks, as I wrote above, drained the raw material, poured it into a bottle with a water seal, it costs a week and wanders, there is foam at the top, should it be?
foam a centimeter and a half in height, I knock it down, it appears again in half a day. Sugar was added half as in the recipe.

2. And you wrote about boiling over where the mold, for me it is better to throw it out, there maybe vinegar, it fermented for a month and siphoned a little and the mold has recently come out at the top. Tembolee fermented, I do not understand how to boil over in this state, there is already alcohol there (for example, if there was no siphon and there would be no vinegar). How to add sugar then it would be necessary.
Fantik
Today I went to the dacha, climbed into the cellar, and there was a surprise ... Five bottles that were lying down - spat out the corks and flowed out ... Those that were standing are standing. 4 of them lifted the wax-filled plugs. I opened everything - they opened with the sound of champagne ... Clap and smoke ...))))))))))) Released the gas, closed it again. And from the recumbent, she poured the remains into a five-liter bottle and took it with her to the city.)
Tasty, but I have a black gooseberry and two currants - very spicy for me. In the next. year you need to mix currants with apples ...
Linadoc
Misha, while fermentation is in progress, you cannot completely close. It should be left up to 4 weeks, opening the wine and letting out the gas at least once a week.
Anastasia, I wrote that if I filtered it straight into the bottles, then it is necessary to release the gas for 4 weeks for sure. And I have 2 more weeks, just in case. And if kept in the second tank for 4 weeks, then after filtration into bottles, open and release for 2 weeks, and only then pour.
Fantik
These last two weeks have just passed ... I hope it won't knock the plugs out again.
Tata
Linadoc, Linochka, my wine at the first stage has been standing for 17 days and is still foaming, but the gloves do not rise. (maybe they also siphon, I'm tired of changing them) When should I pour it into the second container. Will it spoil.
Linadoc
Pour over already, nothing will spoil, it will still ferment in the second container.
Fantik
Today, just before my return from the dacha, the bottle that was in the refrigerator spat out the cork ... :)))))))) The refrigerator inside is all speckled ... Launched, of course, but the masking blue remained on the eggs coloring ... Seagulls, probably, they decided to become ... a hooligan, my vinishko ...
How do I make homemade wine
Wozik
Lin) what to do, the wine has been standing after filtering for 5 weeks already and everything is fermenting, gases are still flowing through a water seal, wine in a five-liter container, filtered once.
Linadoc
You need to strain again. But you cannot pour it while actively wandering. That's when there will be a couple of "gurgles" a day, then you can.
Wozik
Thank you, then such a question, will I ruin the wine with a long fermentation?
Linadoc
No, you will only improve.
Tata
Linochka, the fourth week of the second stage is coming to an end, but it is still foaming.Bottle or wait until fermentation is complete?
Linadoc
Tata, wait another 2-3 weeks for reliability. But today I celebrated one date with my own wine, I must say class! Purchased rests.
How do I make homemade wine
Everyone noted that the wine was on par. And he is only 3 months old. The taste is balanced, sweet and sour, without yeast aftertaste, moderately tart, rounded due to raspberries, with a long aftertaste due to aronia and pear.
Tata
Quote: Linadoc
The taste is balanced, sweet and sour, without yeast aftertaste, moderately tart, rounded due to raspberries, with a long aftertaste due to aronia and pear.
Linochka, how great it is! And for me the whole process is delayed, because I am at the dacha and in the house t 20-23 happy., Standing on the floor (nowhere else to put).
Linadoc
I generally have a glazed balcony in Moscow. T = 19-20 * C on the floor, but everything is OK. Do not worry. The people rated it 5 +++
Tata
Linadoc, Linochka, I read somewhere that you, if possible, on "you", ancillary facilities. If so, then you can ask off topic in a personal?
Linadoc
Of course, ask. I have everything mine, good greenhouses, chicken coop, cellar.
Tata
Linochka did you receive my private message, otherwise I had an Internet failure?
Linadoc
Tata, answered.
shurpanita
Lina, tell me you can use sea buckthorn (rubbed with sugar) it fermented with me ...) for example an apple and sea buckthorn. Can't get byaka?
Linadoc
Marina, no, good wine will not come out, but liqueur work out.
shurpanita
Thank you!
I hoped so
So sorry for the sea buckthorn ... she sheared for 5 hours)))
Linadoc
Marina, at worst, you can put it in a compote or a pie. Do not lose your work.
shurpanita
I still put the wine, I'll take a chance.
Together with the cake, I added there from apple wine (what to call it?) Thick instead of w. d and sugar.
How do I make homemade wine
Irgata
Quote: shurpanita
So sorry for the sea buckthorn.
quickly freeze until it is completely sour, and then a spoonful in a glass of water = a little sour, and the sea buckthorn spirit is pleasant, I've had it once - everything is exhausted for fruit drinks and kvass can be added for aroma.
Linadoc
Quote: shurpanita
I still put the wine, I'll take a chance.
We will wait for the result. But what if...?
Quote: Irsha
freeze quickly
And I'm in a pie in Princess!
shurpanita
A freezer would not have helped, fermentation started right away and at night the lid was torn off, now the process is calmer.
Wozik
Hello everyone)) Lina, I strained the wine a second time, there is almost no cake, it wanders very actively .. how to filter it correctly? maybe it is necessary to turn the bottle through a cotton swab?))) I strain through gauze folded several times, filter twice, releases a bubble every 5 seconds, och actively wanders
Linadoc
Quote: Wozik
I strain through cheesecloth folded several times
And me too. But I haven't wandered for a month. Maybe very warm? It is necessary to stand in the cool now.
Wozik
And where is it? to pour cold on the balcony? or where?
Linadoc
Misha, I wrote, at what T the 2nd stage should pass, you need to look at yourself where this T is observed.
Wozik
12-14 degrees, right?
Wozik
Another question arose, I poured water into the Moscow tap water filtered, not boiled, so I'm even afraid of the water, but on the other hand, it is normal chlorinated, and I filtered it.))
Fantik
We are already drinking in full! It's so sparkling and it turned out ...))) Delicious. Linochka, huge, enormous to you!
How do I make homemade wine
Linadoc
Misha, exactly 12-14 * C, don't worry about water, it's okay!
Anastasia, I have already tried it too, but I have not sparkling, but usual. Probably, you are still lukewarm. Anyway, Per to your health!
Fantik
Linadoc, or lukewarm, or unfermented before bottling. But very tasty. And completely natural. This makes me happy!
Tata
Linochka after the second overflow, I have been standing for almost a month and all the foam is collecting. It's okay or not. Wait until the foam stops and then pour and seal?
Linadoc
Tata, this suggests that you have a high T 2 stage. You need to lower it, wait a couple of weeks and then you can pour it.
Tata
Linadoc, Lina, Merry Christmas.
A month has passed since my last message.And nothing has changed. Stuck at stage 2. On your advice, I put it in a cool place with t about 17 *. Foams. The covers are not screwed on tightly. At the end of December, I put it in the coldest place with t no more than 5 *. Fermentation gradually stopped. Well this is understandable, almost frost. One container was small, there was no foam. I poured it into a bottle, sealed the cork. Now I have brought all the wine to Moscow. The apartment is much warmer. Foiled again. And in a small bottle he pulls out the cork. What to do ? Something too long the process dragged on
Linadoc
Tata, yes something long. But it could be. Sour gas is passed in the production to stop the fermentation. We won't do that. Just leave it with a cotton plug to ferment in a cool place. When that which can ferment ends, the fermentation will end on its own.
Tata
Lina and things are still there with cotton stoppers. It stands near the balcony dera, there is no cooler place. Fermentation continues, foams. From the beginning until today, I have been at fault for 4 months. No matter how it turns into vinegar.
Linadoc
Tata, something wrong. Cork up already, that's enough. Just try it first.
Tata
Lina, my son and I tried. There is only one opinion. It looks like sparkling wine. Poured from a small bottle, the foam immediately collected in the neck. I'm afraid the bottle will explode. Can roll up in banks? And take them to the dacha, it's cold there.
Linadoc
Banks will rip. It is necessary in bottles, without adding 5 cm to the neck, and once a week when opening the lid, 3 weeks.
Tata
Lina, stupid question and yet. Wash bottles of store wine before spilling?
_IRINKA_
a very interesting recipe we make wine every year from grapes (this year it was amazing grapes, no matter how they wanted to cut off our Crimea from the water, but nature gave its own), but I honestly hear about oak ingots for the first time, I will have to try for a next year, especially there is oak firewood for the fireplace, well, it's very interesting to try the difference between wine and ingot

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