Search results

I use the esky with frozen wine bladders approach for my kimchee, cucumber and sauerkraut fermentation and does the job really well. The initial build I want to keep low tech until I confirm that the build works as expected. Then I will add the smarts.

Racked the must and took an SG reading (see the image below0 so looks like the sugars are well and truly gone. Taste test has it pleasantly dry. Colour looks good and it is still cloudy so I will leave it for a day or two and then put it on ice to settle it out and rack it again.

Looks like the fermenting has almost stopped so today I will do the first racking and see how clear the must is. Leave it for a day and then pack my frozen wine bladders around it to drop out the rest of the suspended matter.

My plan is to use old cool room panels and simply make a container that is 1.5m wide and deep and 2m tall. The door will be a single cool room panel and just a push on fit so no hinges. Cool room panel for the top and bottom. Initially the cooling will be from wine cask bladders filled with...

Taste tested the Snakeskin fruit wine, and it is more like a dessert wine. Very full on the palette and very sweet. Maybe a good wine to have with cheese.

After a bit of searching, I found a commercial version of cashew apple wine, so I have a reference :). I will sample it tonight. Plus, as a bonus they also had Salak wine. The English is snakeskin fruit, it is a palm fruit. I have 9 growing at the back of my house that i grew from seed...

Based on the tase of the fruit I am assuming it should be good. I think though that clarifying the wine will be a bit of a problem as they are similar to a mango. I also want to make a wine from Matoa (Pometia pinnata) https://happiestplants.com/products/purple-matoa-live-plants-pometia-pinnata...

Day two and this is what is happening at the air lock .....so far so good

I have seen some cashew apple wine now being sold here, as well as sirsak wine. Sirsak is like a custard apple. I have grown a few sirsak trees here so want to give that a go on the next fruiting season. I am interested on how this current cashew apple wine will turn out.

Yeah the fruits do not last long at all. I will try urak and feni from batch 2. I did not put the fruit in to do the fermentation, like I do with other fruit wines, as it has an oily coating on it, as I did not want that in the fermenter so crushed them to extract the juice. The caustic oil is...

I am keeping it at around 27C. I am toying with the idea to make a fermenting cabinet out of cool room panel to keep the fermenters at around 20C, On the previous wines I did not detect any reductive flavors.

It has only been a couple of hours since I added the yeast to the fermenter and the fermentation is, to say the least, pretty active. A lot of fluid on top of the fermenter lid. So this may be a good sign :)

That for me at the moment is way to technical, I am more a wack it together based on basic knowledge (polish fermenting logic) type of wine maker and see if you can drink it at the end :) ...but I will start to take some measurements as I should start to become a bit more disciplined. With...

Mango wine is notorious for being cloudy, I live in Indonesia so it is a staple base for wine. I usually put the container on top of a heap of ice at the end of fermentation and let it chill. This usually has the solids settling. You may need to give it a few hits. Simplistic but worked for me.

Here in the tropics after a batch I do a basic clean nothing special. But before I start a new batch it is a re wash and a good wash of everything with sodium metabisulphite as it is super cheap here. I do not trust any equipment that has been stored due to the humidity, it can grow some nasty...

I have seen some serious advice from other members mine is a bit simple. I do not know if you tried chilling the wine. I have made a few batches or fruit wine but with tropical fruits and they are notorious for staying cloudy. Here it is very difficult, if not impossible, to get additives for...

Thank you, I am hoping to learn a lot from this group as well.

Thank you ...I will give it a try after my cashew fruit wine experiment.

For tannin I brew up a super strong black tea. Have used this with my pineapple and banana wines and it seems to do the trick.

Today I have started my first attempt at Cashew wine. I squeezed out 1.25liters or juice from very ripe fruit that I harvested after it had dropped to the ground. Combined this with 2 liters of water that had 500 grams of sugar dissolved. Added the juice of 1 lemon. Plus added 250ml of super...