Hello,
Since I am new to all this, I will be experimenting with different types of store-bought juices (less hassle, and so on). Preferably 100% juice without preservatives. I will be trying out all sorts of different methods. Some methods will be a mixture of recipe parts taken from different recipes found on the Internet, and combined with the purpose of making something new. Here is an example:
"2 Tropicana 100% Pure and Natural Orange Juice (not from concentrate and no pulp)"
Each container...
- 1.89L
- 174g sugar
Extras...
- 1-2lbs sugar
- 1/4 packet of good quality wine/champagne yeast (I have yet to buy this)
- homemade yeast nourishment (several ingredients - undecided)
Process...
The primary fermentation phase will begin in its original container after an extra cup of sugar is added to the "batch" bringing the sugar content to 366g. At this point, the yeast starter(1/4 yeast packet), after being properly prepared, will be added to the batch to officially start the fermentation process. The only thing between the air inside and the air outside will be a thin piece of fabric fastened by a rubber band at the base of the container's opening (reason for this is simple: yeast needs airs to breed). 1/2 a cup of sugar will be added every 12hrs for 1-3 days. At the end of the primary fermentation phase, more sugar will be added and an airlock will be installed, commencing the secondary fermentation phase. I will let everything sit as it is for several days, or until MOST of the activity has calmed down. At this point, I will transfer the contents of the said batch with the contents of its "twin batch" into a sanitized gallon-sized-jar. More sugar will be added along with a homemade nutrient pouch, which will be anchored to the bottom of the jar, and the whole thing will once again be airlock-ed and covered with a few blankets for the sake of darkness and warmth -- I thought of using an electric blanket and a thermometer but I'll probably just end up purchasing a high alcohol producing yeast that works well at cool temperatures (for instance, in the basement). This will be the start of the third and final fermentation phase. After a few weeks go by and all is calm, the "wine" will be filtered, tasted, and if kosher, stored in several old beer bottles (the kind with resealable caps) for aging. After this is done, and based on the test-taste, the wine will be ready to drink. I will test this wine at later and later dates to see how the aging process affects it.
Do I have a hydrometer? Unfortunately no. I will be taste-testing and basically guessing as to what the alcohol content is on my first few tries at this. Eventually, I'll get one, once I become more experienced and my wine making process becomes refined.
That's the gist of it. Time for a few questions. I hope you all are more knowledgeable than I am when it comes to wine making, and so on. Rather than showing me an article which repeats that which I've read over and over again, please help me by showing me something which has specific answers to my specific problems/questions. Or, better yet, please provide those answers yourself. Most appreciated. Thank you for your time and patience.
My QUESTIONS:
1. If 1 gallon of water + 3lbs of sugar produces 10%alc., then 6lbs of sugar is needed if one aims to produce 20%alc., right? (Note: lets assume that the yeast is capable of surviving in 25%-30%alc., first) If all that is true, then that would mean, 750g sugar + 1L water/juice = 10%alc. Is the math at least correct? Please feel free to make corrections if you know better. Also, I know that the more yeast there is, the more sugar these little critters metabolize but that probably wouldn't make a big difference, would it?
2. How many grams of sugar per liter can I safely combine without the sugar acting as a preservative, and thereby, leading to an unfavorable environment for the yeast to grow and thrive in?
3. On the one hand, the air outside the enclosure could convert the alcohol into an acid (making vinegar), but on the other hand, air is needed for the yeast to multiply. So, how long does the primary fermentation last? (To me, I understand the primary fermentation phase to be the part of the fermentation process which exposes the inside air with the outside air. Past this, secondary phase begins...)
4. This is in reference to the yeast nutrient pouch. Let's say, I'm cheap and I want to make my own, what do I use? From what I've gathered, banana skins, orange peels, lemon juice, raisins, even a vitamin supplement can be added to boost the potential of the yeast. I'm thinking that a combination of these will be sufficient. But at what amount/combination? Perhaps there's another possibly better natural source?
I had a few other questions in mind. About distillation, pectin, methanol, fusel oils, and so on... But I won't go into that right now because I've read that these little unwanted nasties are nothing to be concerned about unless one is making wine on a larger scale. But even then, those things come in low quantities. I can't be certain, though, but I do know that some of the best wines in the history of wine-making have been made in the olden days without the latest "additives." I'm sure that all these "things" have been invented to make life easier and safer - so they sell - but they're also a source of income for the parties involved. Anyway, my point is, they don't seem to be necessary in order to make a decent alcoholic beverage. If your going to post on this thread to offer such advice (about buying the latest... blah!), then please don't post because I'm not interested (not at this stage). Basically, I'm here to get specific info pertaining to my questions and fermentation process and to find out a little more about how they made wine in the olden days with natural sources. This may one day become a science to me, and so, I may start using the latest thing, but for now, I'd like to learn without it.
I'll probably get things started in a few days after I buy some good quality yeast. I've got bakers yeast, but I've read from several sources that this doesn't produce high quality alcohol. I could try wild yeast, but I don't want to go too far back into history! (heh)
Anyway, if I think of anything else, I'll post. Hopefully, there will be a collection of highly knowledgeable responses when I return within the next few days.
Happy wine making everyone!!!
MrNovice
Since I am new to all this, I will be experimenting with different types of store-bought juices (less hassle, and so on). Preferably 100% juice without preservatives. I will be trying out all sorts of different methods. Some methods will be a mixture of recipe parts taken from different recipes found on the Internet, and combined with the purpose of making something new. Here is an example:
"2 Tropicana 100% Pure and Natural Orange Juice (not from concentrate and no pulp)"
Each container...
- 1.89L
- 174g sugar
Extras...
- 1-2lbs sugar
- 1/4 packet of good quality wine/champagne yeast (I have yet to buy this)
- homemade yeast nourishment (several ingredients - undecided)
Process...
The primary fermentation phase will begin in its original container after an extra cup of sugar is added to the "batch" bringing the sugar content to 366g. At this point, the yeast starter(1/4 yeast packet), after being properly prepared, will be added to the batch to officially start the fermentation process. The only thing between the air inside and the air outside will be a thin piece of fabric fastened by a rubber band at the base of the container's opening (reason for this is simple: yeast needs airs to breed). 1/2 a cup of sugar will be added every 12hrs for 1-3 days. At the end of the primary fermentation phase, more sugar will be added and an airlock will be installed, commencing the secondary fermentation phase. I will let everything sit as it is for several days, or until MOST of the activity has calmed down. At this point, I will transfer the contents of the said batch with the contents of its "twin batch" into a sanitized gallon-sized-jar. More sugar will be added along with a homemade nutrient pouch, which will be anchored to the bottom of the jar, and the whole thing will once again be airlock-ed and covered with a few blankets for the sake of darkness and warmth -- I thought of using an electric blanket and a thermometer but I'll probably just end up purchasing a high alcohol producing yeast that works well at cool temperatures (for instance, in the basement). This will be the start of the third and final fermentation phase. After a few weeks go by and all is calm, the "wine" will be filtered, tasted, and if kosher, stored in several old beer bottles (the kind with resealable caps) for aging. After this is done, and based on the test-taste, the wine will be ready to drink. I will test this wine at later and later dates to see how the aging process affects it.
Do I have a hydrometer? Unfortunately no. I will be taste-testing and basically guessing as to what the alcohol content is on my first few tries at this. Eventually, I'll get one, once I become more experienced and my wine making process becomes refined.
That's the gist of it. Time for a few questions. I hope you all are more knowledgeable than I am when it comes to wine making, and so on. Rather than showing me an article which repeats that which I've read over and over again, please help me by showing me something which has specific answers to my specific problems/questions. Or, better yet, please provide those answers yourself. Most appreciated. Thank you for your time and patience.
My QUESTIONS:
1. If 1 gallon of water + 3lbs of sugar produces 10%alc., then 6lbs of sugar is needed if one aims to produce 20%alc., right? (Note: lets assume that the yeast is capable of surviving in 25%-30%alc., first) If all that is true, then that would mean, 750g sugar + 1L water/juice = 10%alc. Is the math at least correct? Please feel free to make corrections if you know better. Also, I know that the more yeast there is, the more sugar these little critters metabolize but that probably wouldn't make a big difference, would it?
2. How many grams of sugar per liter can I safely combine without the sugar acting as a preservative, and thereby, leading to an unfavorable environment for the yeast to grow and thrive in?
3. On the one hand, the air outside the enclosure could convert the alcohol into an acid (making vinegar), but on the other hand, air is needed for the yeast to multiply. So, how long does the primary fermentation last? (To me, I understand the primary fermentation phase to be the part of the fermentation process which exposes the inside air with the outside air. Past this, secondary phase begins...)
4. This is in reference to the yeast nutrient pouch. Let's say, I'm cheap and I want to make my own, what do I use? From what I've gathered, banana skins, orange peels, lemon juice, raisins, even a vitamin supplement can be added to boost the potential of the yeast. I'm thinking that a combination of these will be sufficient. But at what amount/combination? Perhaps there's another possibly better natural source?
I had a few other questions in mind. About distillation, pectin, methanol, fusel oils, and so on... But I won't go into that right now because I've read that these little unwanted nasties are nothing to be concerned about unless one is making wine on a larger scale. But even then, those things come in low quantities. I can't be certain, though, but I do know that some of the best wines in the history of wine-making have been made in the olden days without the latest "additives." I'm sure that all these "things" have been invented to make life easier and safer - so they sell - but they're also a source of income for the parties involved. Anyway, my point is, they don't seem to be necessary in order to make a decent alcoholic beverage. If your going to post on this thread to offer such advice (about buying the latest... blah!), then please don't post because I'm not interested (not at this stage). Basically, I'm here to get specific info pertaining to my questions and fermentation process and to find out a little more about how they made wine in the olden days with natural sources. This may one day become a science to me, and so, I may start using the latest thing, but for now, I'd like to learn without it.
I'll probably get things started in a few days after I buy some good quality yeast. I've got bakers yeast, but I've read from several sources that this doesn't produce high quality alcohol. I could try wild yeast, but I don't want to go too far back into history! (heh)
Anyway, if I think of anything else, I'll post. Hopefully, there will be a collection of highly knowledgeable responses when I return within the next few days.
Happy wine making everyone!!!
MrNovice
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