Monroe Bay Winery, Colonial Beach VA
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Apple wine - jan 4, 2014

2/14/2014

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We used 5 gallons of apple juice from local farm - the specific gravity started at 1.05 and we added 3 cups of sugar to get specific gravity to 1.06
wine recipe
Here is the recipe I used from "the art of making wine" Anderson and Hall 1970 (they have been making home made wine for decades)
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Day 3 - jan 7- specific gravity is now 1.055, also tested acid using attach sheet tartic acid is 0.6875% and sulfuric acid 4.4%

Day 8- jan 12- specific gravity now 1.025 - also tested PH 4.0

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Day 9- specific gravity is 1.020 ready for racking into carboys - fit into 5 gallon and need to top off with a little water (40 oz) - they live in my guest shower for now
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Jan 25 - Day 21 - The specific gravity is just above 1 at 1.001 - perfect and time to stop fermentation - also taste and sweetness to the tong is perfect so I am going to stop fermentation and rack
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Jan 25 - Day 21 - First racking - you can see the dead yeast at the bottom of the carboy I left and will wash out
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I add potassium sorbate to stop any further fermentation. Now I put them back in carboys and top off and let sit for a number of months
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Strawberry wine - jan 4, 2014

2/4/2014

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We started our one gallon of strawberry wine on Saturday jan. 4 at 6 pm . I used frozen strawberry bought from the store.
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Here is the receipt I used. It is from a 1970 book the art of making wine by Anderson and hull. Making wine is an old science.
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Here it is day 0- birthday Saturday jan 4 at 6 pm - with its sister blueberry wine made the same day
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I also added Camden tablet crushed, 5 x acid blend (I was also making 5 gallon that I needed to be increased 5 x but this one gallon did not but I accidentally did 5 x acid) so I will need to test acid and compensate if necessary
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I added the yeast directly to the bucket. At this moment I regretted not making a started yeast from the day before or hydrating it 30 minutes before - but I just added directly.
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Day 1- Sunday - everything looks great the fermentation has clearly started as can be seen by the bubbles on top - I stir (also called punching down) two daily at this point
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Day 2- Strawberry wine is fermenting and needs punched down daily now. Punching down is done by stirring it so the bubble or head on it does away.
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Day 3 - jan 7 wend- I tested the specific gravity it is now at 1.055 - this is good the sugar are turning into alcohol and fermenting on schedule - I also tested the acid - tartaric acid is 0.4375 when fruit wine should be between .55-.65 according to the sheet that came with acid testing kit

Day 8- Sunday jan 12- retested specific gravity now 1.025 and PH is 3.35

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Day 9- Monday jan 13- specific gravity is now just below 1.020 perfect for putting into carboys - here you can see I poured juice over mesh and took out strawberry pulp
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Here are three happy bottles in carboys - I thought it was only 1 gallon but there was left over that I put in big vodka bottle and wine bottle - if you look closely you can see after less than an hour the yeast and pulp is settling with a clear line about halfway down
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Day 21- specific gravity is exactly at 1.000 perfect to rack and stop all future fermentation
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Day 21- you can see how the bottled has a line with sediment on bottom - this is both dead yeast and strawberry pulp and will be racked off by just taking good liquid at top out and throwing out the rest
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We add this to stop all fermentation
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