sanman
DP Veteran
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I wanted to try my hand at wine-making, and I thought I'd start out really novice, by just trying to ferment some store-bought juice (eg. grape juice) into wine. I went to Ebay and
- bought some decent quality wine-making yeast for a few bucks
- also bought one of those pasteurizing "airlocks" for a buck, to attach onto the top of the juice bottle. Actually, I probably could have just bought those loopy drinking-straws that kids drink from for fun, because they could have worked just as easily (turns out the straws more expensive than just buying the cheap plastic airlock). Maybe I could just poke a tiny pinhole through the juice bottle cap, or even cover the mouth with a coffee filter. The idea is to let the CO2 escape from the juice bottle during fermentation, while not allowing any outside bacteria to enter in.
Anyway, that stuff should arrive soon in the mail.
But what about clarifying the wine after the fermentation is done? Usually, fermented wine looks cloudy, although it will naturally settle and clarify on its own, if it's left to sit long enough. But what if I want to clarify it sooner? How can I filter it? A quick Google search says that you can "cold stabilize" it - ie. you can put the wine in your freezer for a short period, to quickly force sterilization/sedimentation/precipitation.
What other measures can be used? Anyone know any tricks? I want good results, but don't want to have to spend too much money on this.
https://www.cs.utah.edu/~tahbaz/winesite/clarification.htm
- bought some decent quality wine-making yeast for a few bucks
- also bought one of those pasteurizing "airlocks" for a buck, to attach onto the top of the juice bottle. Actually, I probably could have just bought those loopy drinking-straws that kids drink from for fun, because they could have worked just as easily (turns out the straws more expensive than just buying the cheap plastic airlock). Maybe I could just poke a tiny pinhole through the juice bottle cap, or even cover the mouth with a coffee filter. The idea is to let the CO2 escape from the juice bottle during fermentation, while not allowing any outside bacteria to enter in.
Anyway, that stuff should arrive soon in the mail.
But what about clarifying the wine after the fermentation is done? Usually, fermented wine looks cloudy, although it will naturally settle and clarify on its own, if it's left to sit long enough. But what if I want to clarify it sooner? How can I filter it? A quick Google search says that you can "cold stabilize" it - ie. you can put the wine in your freezer for a short period, to quickly force sterilization/sedimentation/precipitation.
What other measures can be used? Anyone know any tricks? I want good results, but don't want to have to spend too much money on this.
https://www.cs.utah.edu/~tahbaz/winesite/clarification.htm
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