| Can wine kits really make good wine? |
| So how much does it cost per bottle? |
| Don't you need to buy a lot of equipment like presses and crushers to make wine? |
| I like to drink wine, but I don't
know much about it. I can't even pronounce some of the names. Shouldn't I know more about wine before I try making it? |
| I don't recognize the names of some
of the kit varieties available. Am I missing something? |
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Does each kit have everything I need? |
| How long does it take to make wine
from start to finish? |
| What about filtering and bottling. Is
it complicated? |
| What is the worst that can happen? |
| How long should I age my wine before I drink it? |
| Why are straining
bags a good idea? |
| What is the best way
to use the pink sanitizer? |
| Why does the head on
my beer disappear? |
| What is wine conditioner?
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| Why is beer flat after several weeks in the bottle?
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How long do beer kits made from malt extract last in the bottle?
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| Why is it so important to use a hydrometer and at what stages?
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| Why do white wines have a wide range of colours from very pale to golden
yellow?
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| What is the purpose of adding grape concentrate to a fruit wine?
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| Why use dextrose over regular sugar in both winemaking and
beer making?
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| My S.G. was down to .998 after the first 7 days. Do I have to wait 14 days
until day 21 before adding the additional packets?
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| What is the best way to add the priming sugar to my beer?
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| What is the difference between a cork and twist off bottle?
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| I didn’t record my
S.G. readings, how can I find the alcohol content of my
wine?
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| My wine is very clear, should I filter it?
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| How can I remove those stubborn labels off my beer bottles?
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| How much wine
conditioner should I add?
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|
| What about filtering and
bottling. Is it complicated? |
| |
Filtering, if desired is a personal choice. Many
winemakers filter all their wine to avoid the chance of any sediment in
their bottles. Corking devices for inserting the corks into bottles come
in many styles and prices. Chances are that your local shop has models
for rent if you don’t want to buy them. If this is a hobby you enjoy,
you will most likely be purchasing a good filter and a sturdy corker at
some point in the future. |
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| What is the worst that can
happen? |
| |
Hummm. That’s a tough one. Making wine from these kits
is so easy, the worst that might happen is you could end up with 30
bottles of a style of wine that is not what you expected. If you are
contemplating making a style you are not familiar with, we suggest
purchasing the commercial equivalent at the store. Don’t buy the least
expensive bottle, you might end up purchasing a wine that won’t be a
good example for the style. Always shoot for a bottle valued at between
eight and twelve dollars since this will be close to what you will be
making. Most stores with good wine sections have individuals that can
help you in your selection. |
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How long should I age my wine before I drink it? |
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Ideally, both red and white wines should be bottled six to
eight weeks before consumption. A rule of thumb is "when it tastes
good, drink it". Aging is useful to improve the taste and mellow
the overtones of the wine. |
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Why are straining bags a good idea? |
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The use of straining bags can eliminate the mess of
trying to strain out fruit at the racking stage. They also assist in
getting more pulp out of the must. |
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What is the best way to use the pink sanitizer? |
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The pink sanitizer is called Chlori-Clean. Mix
Chlori-Clean with water only as needed to sanitize your beer and
winemaking equipment. Always rinse with water until the slipperiness of
the rinse water is gone. For general use, we recommend a contact time of
one to two minutes. You should soak all equipment in Chlori-Clean
for 24 hrs every few months. |
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Why does the head on my beer disappear? |
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Poor head retention is just the result of soapy
glassware. Soap residues break down the foamy head. This is the reason
bartenders are constantly rinsing beer glasses. Most dish liquids have
rinse agents that leave a film on your glasses. Rinsing out glasses just
before serving beer should help with this problem. The use of a heading
liquid or powder will also help the beer retain it's head. |
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What is wine conditioner?
|
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Wine conditioner is a high sweetness sugar syrup with Potassium Sorbate
(stabilizer) added. It sweetens wine while reducing aging time.
It increases the body of your wine and provides it with a smooth rounded
flavour. |
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Why is beer flat after several weeks in the bottle?
|
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1. Temperature is too cold after bottling to induce fermentation ( Warm it
up)
2. Not enough or no priming sugar was added.
3. Sterilizer was left in the bottles, which killed the yeast.
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How long do beer kits made from malt extract last in the bottle?
|
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Beer made from kits may last from six months to several years.
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Why is it so important to use a hydrometer and at what stages?
|
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1. Use the hydrometer to test the must/wort just prior to the addition of the
yeast to calculate the potential alcohol of the product.
2. Use the hydrometer to assess the progress of the fermentation, so that the
wine/beer can be racked into the secondary at the correct time.
3. Use the hydrometer to ascertain whether the fermentation is complete. If
the readings are recorded on a log card, the brewer/winemaker can use the
readings to duplicate a future batch.
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Why do white wines have a wide range of colours from very pale to golden
yellow?
|
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The colour of white wine is influenced by the type of grapes, the amount of
pigment in the skins, the method of processing and style of wine desired.
|
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What is the purpose of adding grape concentrate to a fruit wine?
|
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Fruit wines tend to be thin. Adding grape concentrate will add both flavour
and body.
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|
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Why use dextrose over regular sugar in both winemaking and beer making?
|
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WINEMAKING; Dextrose, being a monosaccharide, a one unit sugar, not only
dissolves more readily than regular sugar giving you a faster S.G. reading, but
the yeast can consume it with out the need of breaking it down first.
BEER MAKING; The same proprieties of dextrose as in part 1 apply to beer making, with the exception that whole sugar could lead to unusual flavour
characteristics i.e. cidery flavour.
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My S.G. was down to .998 after the first 7 days. Do I have to wait 14 days
until day 21 before adding the additional packets?
|
| |
Yes, you should follow the time frames set out in your instructions that came
with your kit. This allows for your wine to completely ferment and lets some of
the CO2 gas to dissipate naturally. Your instructions set out the best time
frames so that your wine will clear faster and taste better. |
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What is the best way to add the priming sugar to my beer?
|
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Add the package of priming sugar to 2 cups of boiling water. Stir to
dissolve. Siphon your beer into a sanitized primary fermenter and add the sugar
solution. Stir gently to disperse. Bottle and cap your beer immediately. This
method is the easiest and gives uniform carbonation in any size of bottle.
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What is the difference between a cork and twist off bottle?
|
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You can cork either of these bottles because they have the same size opening
(most of the time). The twist off bottle is made with thinner glass, thus care
should be taken when corking. |
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I didn’t
record my S.G. readings, how can I find the alcohol content of my wine?
|
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You can use a vinometer. This tool was made for the home wine maker, see our
staff for information on the vinometer. |
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My wine is very clear, should I filter it?
|
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Filtering your wine will eliminate any sediment that may settle in your
bottles. Any wine that you may buy has been filtered at one time or another.
Filtration serves to remove fragments of fruit, possible bacteria and yeast
cells. This *cleaning up* helps to improve taste, appearance and duability. Thus
filtration clearly enhances the quality of the wine.
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How can I remove those stubborn labels off my beer bottles?
|
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Use 2 to 3 tablespoons of baking soda in 5 gallons of hot water, then soak
for 30 to 45 minutes. Even pesky labels come off easily, you will need to
sanitize your bottles before using. |
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How much wine conditioner should I add?
|
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This is definitely to personal taste. One ounce per gallon takes the edge off
and two ounces per gallon starts making it fairly sweet.
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