Thinking outside the box

[joeswine]

Simple syrup a key tool continued

Simple syrup

simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.

First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.

This is how I make simple syrup. Another tool in the toolbox.

 

[joeswine]

Basic wine chemistry

THINGS TO REMEMBER............

Basic Wine Chemistry ​

Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.

 

[Simpsini]

Thanks Joe, I need these reminders from time to time. I tend to forget things as I get older

 

[joeswine]

Coffee port

this will be my third of these kits and with out fail one of the best finishes in it's classification bare none .the mfg. Has a different twist on this one,the timing of adding the fpac,read your instructions carefully.

 

[slurve]

this will be my third of these kits and with out fail one of the best finishes in it's classification bare none .the mfg. Has a different twist on this one,the timing of adding the fpac,read your instructions carefully.

Sorry Joe, but could you clarify which kit you are referring to here?

 

[joeswine]

For some reason it would not. Allow me to post pictures this kit was a coffee Port will try again tomorrow ,it's A proven winner.

 

[joeswine]

Coffee port

a proven winner every time..

 

[joeswine]

Coffee port continued

this port when left to age for a period of time will start to take of a chocolate background and really takes off with a well rounded taste palate.

 

[joeswine]

yeast charts

interesting subject knowing what yeasts were designed for specific wine types to fit their profiles, take some time and plan and read as to what your looking for ,keeping with in the wines profile while choosing a yeast type...................................................

 

[joeswine]

Tools in the tool box

Making life easier in the man cave...............life in the fast lane......

 

[wineforfun]

@joeswine Joe,
In your third pic from the top, where is that yellow bottle from or what is in it? It appears to be a solid yellow bottle and not a see through like most(think Chardonnay).

 

[joeswine]

wineforfun

that bottle comes from a wine maker entitled LUNA DA LUNA they specialize in a good wine of all style but there wines they come in a variety of colors depending on the wine type,this one was reclaimed and inside it is my very special PINA COLADA wine , thanks for asking...

 

[wineforfun]

Thanks for the reply. Very unique bottle.

 

[joeswine]

Tools in the tool box

always good to have a variety of tools in the tool box and this is ONE

 

[volldez]

Hey Joe, Where do you get those containers to hold tour carboys? What's the dimensions? Been lugging mine around by holding bottom and around neck for the last 25 years...might be pushing my luck!

 

[joeswine]

There milk creates you can get them at staples I get mine from a friend who works at a hotel.

 

[volldez]

OK, Thanks!
Rob

 

[joeswine]

Tools in the tool box

Everyone has a space to work of some sort and there favorite tools to do the job with these are some of mine....

 

[joeswine]

Tools in the tool box

Everyone has some sort of Work space and tools that they just coulnd't do with out here are some of mine.

 

[wineforfun]

What is that hook like thing you are holding in the last pic?

Nice looking operation you have there.