Hi from Vermont

mercurial_m · Oct 7, 2013

I'm very new to home wine-making, and interested in making fruit and vegetable wines (no grapes around here). It's apple season, and so far I have 11 gallons of apple wine going, a copy of Terry Garey's Joy of Home Wine-making, and quite a few mistakes under my belt. Hoping you guys can clear up some confusion about basic stuff: when to rack, use of sulfites, and the ever-mysterious hydrometer. Thanks!

Rocky · Oct 7, 2013

Hi I mercurial m, and welcome to the forum. I have to ask how you chose your ID. I am interested because years ago when I was in industry, on a performance appraisal, I was described as "mercurial" meaning my moods and demeanor could change at the drop of a hat. I think that can also be described simply as "Italian."

Julie · Oct 7, 2013

Welcome to winemakingtalk

jamesngalveston · Oct 7, 2013

welcome to the club....ask anything, you will get lots of info here.
Terry Garey uses the very basic of everything, she is selling a book, not making wine....there is a lot of improvement on your wine if you start here...
here is a link on how to use a hydrometer.

http://www.winemakingtalk.com/forum/f5/how-use-hydrometer-newbies-16574/

if you dont have the following, you should get it.
2 hydrometers...you will break one...for sure.
a 5/16 flexible clear hose, for syphoning.
a large 5/16 auto syphon racking cane
air locks for what ever size carboy your using
a food grade bucket for a primary ferment container.
a muslin cloth, pillowcase, are paint strainer bags to cover the above.
carboys for secondary ferment
paint strainer bags to hold fruit in liguid.
a digital thermometer, not needed but good to have.
empty wine bottles and new corks
a hand held corker for starters.
one step no rinse sanitizer and cleaner
measuring spoons
funnel
spring loaded bottleing filler
a cordless drill with a degassing wand

i am sure i left something out but the above is what we call basic wine making supplies.

chemicals you should have, are what we call basic wine making chemicals.

pectin enzyme
yeast nutrient
yeast energizer
acid blend
tannin
campden tablets
potassium sorbate
bentonite
there is others, if you stick with it, you will learn as you go and will get what you need at that point.
everyone here will be very help full.
and you live in apple country, you can make some really good wine from those apples.

mercurial_m · Oct 8, 2013

Thanks everyone! My screen name is a James Joyce reference--Buck Mulligan's nickname in Ulysses is Mercurial Malachy. My first name is Molly, so the moniker mercurial_m sort of stuck from my college days. A LONG time ago

I have most of the equipment and chemicals listed above, so I'm in good shape there. I really like Terry Garey's book but it is maybe a little simplified--and then I run into issues that the book doesn't explain and need to ask questions, so it's awesome to have come across this site. The book doesn't cover things like adjusting for PH, and other more advanced techniques, so I'm reading about a lot of it for the first time here. I'm having tons of fun though and by the end of the month will have 15 gallons of apple wine going in three separate batches. Thanks for all your help and patience with my basic questions. I'm learning fast!