first racking I poured it in througfh a funnel

[xcaret]

I just drank my first glass of my homade wine .I checked the alchol content with a vinometer and have no idea if it was accurate but after one 10 oz. glass I'm sure not getting behind the wheel..the vinometer said 25% and my well water was 5% alchol lol. anyway back to my post topic.. I had racked my wine once before and it is now in 2L pop bottles and I just started pouring it into 750mL. l bottles ( maybe this stuff is 25% am I ever feeling it whew! ) I read somewhere of the importance of siphoning it into the next bottle so as to not cause any bubbling or splashing .Well I took a coffee filter made of screen ,put it into a funnel that I put into the neck of the wine bottle and poured away. That's what I just drank. What is the reason for not doing this ? I caught all the sediment of which there was hardly any. Actually what I did was I put a paper coffe filter into the coffee maker screen one then put that in a funnel and poured the wine into it letting the wine fall into the bottle.
Why should I not have done this? I'm experimenting with wine making ,and never made any before,so I dont stick to any one formula,or buy a kit.
I typed all this just to aask why you dont let the wine splash around when racking .good bye
Neil

 

[PPBart]

I just drank my first glass of my homade wine... after one 10 oz. glass I'm sure not getting behind the wheel..

LOL! After just "one 10 oz. glass" you should be feeling it!

Anyway, the reason we rack (siphon) the wine is to avoid introducing too much oxygen (and of course, to minimize the amount of sediment transferred). For the first rack, pouring the wine probably won't hurt, might even help -- it should be still fermenting and adding some oxygen will help the yeast activity. However, not recommended thereafter(!)

 

[Flem]

Take 2 aspirin and call me in the morning. LOL

 

[Minnesotamaker]

....... I'm experimenting with wine making ,and never made any before,so I dont stick to any one formula,or buy a kit.....

Neil,
It looks like you got a good answer from PPBart, hope it helps. Experimenting can be fun, and most of us do it to a degree, but if you ever want to make good wine consistently, you'll want to be careful on how much variation you do at any one time. Too many changes and you won't be able to identify what makes a wine good or bad. I ALWAYS recommend making a kit if you're a newbie. It's a few bucks, but you'll have a good wine and good instruction. Then go from there.
Cheers,

 

[xcaret]

Thanks guys ,I allready forgot the recipe I sorta used a bit of to make the wine I have racked.. I agree maybe a kit might be better ,but then there wouldnt be much of an experiment. Next batch I'm at least going to write everything down that I did and the time I do it.
Pbart said oxygen might even help on the first racking ,but after that you wouldnt want any in your wine ...How come? My "wine making made easy" booklet doesnt say anything about it. I kinda like the idea of bubbling wine ,but I read thats co2 not oxygen that makes that. So how come you wouldnt want oxygen in there ??

 

[ditchbanker]

I'm a new guy, but I'll give a go at the latest question.

The easiest way I justify avoiding o2 is thinking of opening a bottle of wine, having a couple glasses, then popping the cork in for a week. A lot of stuff happens to the flavor in a week. Usually not good. That's from a minimal amount of air, on a fairly small surface of wine. Imagine introducing that throughout your wine.

I'm sure I'm missing a lot of the point, but that's good enough for me so that's what I go with.

 

[Minnesotamaker]

I'm a new guy, but I'll give a go at the latest question.

The easiest way I justify avoiding o2 is thinking of opening a bottle of wine, having a couple glasses, then popping the cork in for a week. A lot of stuff happens to the flavor in a week. Usually not good. That's from a minimal amount of air, on a fairly small surface of wine. Imagine introducing that throughout your wine.

I'm sure I'm missing a lot of the point, but that's good enough for me so that's what I go with.

Couldn't have said it better myself. Thanks

 

[xanxer82]

You may want to use some distilled water and calibrate your gear. and anything over 13%-14%, you lose flavor unless you're making a port style wine.
Remember a glass of wine is typically 4 fluid ounces. So, 10 oz. = 2.5 glasses.l A buzz would be expected.
Best of luck.

 

[Dufresne11]

Where can I get some of those 10 oz glasses??? Heck you must be using a soda glass

 

[xcaret]

Thanks for the answers guys,and gals..It makes sense..
xanxer82 You and your girl look pretty happy ,Had you been sampling some of your product before posing for the camera?

 

[Julie]

Xcaret,

I really suggest that you read the Winemakers manual and maybe check out some of the tutorials AND get some primaries and carboys. If you do not know what you are doing or why you are doing it you are pretty much just sitting there spinnning your wheels and getting nowhere.