Hello everyone

[mustangzrule]

I have been making my own wine for 6 years and just now am getting into the "community". I look forward to learning and sharing with the members because I really enjoy making wine - almost as much as drinking and sharing it.

 

[Julie]

Hi mustangzrule welcome to winemakingtalk

 

[Runningwolf]

Welcome to the party! What have you been making?

 

[winemaker_3352]

Welcome aboard!!!

 

[mustangzrule]

First batch was Concord grapes growing wild on my north fence. Turned out amazing and a bit strong (16%) because I was unaware of the power of specialized yeasts.

I have made strawberry and blueberry this year while waiting for the Zinfandel grapes on my south fence to ripen.

I have made wine from the grocery store grapes (terrible idea) that I basically use to get my already drunk guests drunker. It has light and lacking palate and bouquet not to mention color.

I prefer to make reds or darker wines as I like the idea of antioxidants. I also avoid sulfite use as it makes my stomach knot up. I sterilize equipment with sulfite, but never sterilize the must. I use potassium sorbate to stabilize.

 

[Brew and Wine Supply]

welcome to the forum.
Whats your pony? I have two!

 

[Julie]

You know you can not stabilize with just using sorbate. Sorbate stops the yeast from multipling but k-meta or camdem tablets kills the yeast. The amount of sulfites you are adding to your wine should not bother you.

 

[GreginND]

Are you sure it is sulfites that bother your stomach? If you can eat dried fruits without a problem I would doubt it is sulfites. Fruits have many times more sulfites on them then wine.

 

[mustangzrule]

I can't eat dried fruits either. They mess me up. My grandmother was allergic to sulfa drugs back in the day and I think I inherited that from her.

When I stabilize, I let my must ferment till dry, typically waiting 6 months while racking every couple. I add the sorbate after the second rack and allow 2 months before bottling.

So far i have not had a cork pop. I guess I am still green at this but as long as I take my time and not rush things I hope I stay ok. My sweet wines that I add sugar to later have not restarted and I have made 3 batches. Maybe one day I will come home to a huge mess but I learn the hard way sometimes.

I love my wine and if I have to drink only drys, I am ok with that too.

 

[Julie]

My husband has a sulfer allergy and he really can't drink a lot of commercial wines but does not have a problem with ours. This is another reason why I do not sanitize with sulfer but with Idophor. You can test your sulfer levels to make sure you stay at the minnimum. The only reason I would urge you to use at least a small amount is to preserve your wine.

 

[Dend78]

Welcome!!!

 

[Brian]

Welcome to a great forum!