Is there a doctor in the house?

[Akzle]

... or someone who's a fucking professional at making wine?
cos i have 30lb of grapes:
http://www.kiwibiker.co.nz/forums/attachment.php?attachmentid=279480&stc=1&d=1362596295
well.. they're actually now mashed
http://www.kiwibiker.co.nz/forums/attachment.php?attachmentid=279481&stc=1&d=1362596295
and in my 30lt bucket...

brew shop in town has fifty kinds of (wine) yeast. i'm going to half n half brew this: one lot will be the full 6 months kinda brew, the other one i want for next month - so a quick n nasty.
recommendations?
i've already chucked campden in so i'm guessing it wont naturally ferment (a-la eyetalian wines)

and also had a pekeka lay it's little-keka in the chooken hoose. anyone ever eaten pukeka eggs?? if i can domesticate it...

[SMOKEU]

I've heard good things about Lalvin EC-1118.

[Akzle]

gay. local yokel doesn't stock. hauraki have it. that mean i need to wait for shipping and shit.

any quicker options? my choices seem to be:

CL23
BV7
CR51
CY17
MA33
R56
SN9
VR21
and AW4

...

-edit-
i'm thinking r56...

-edit2-
1118 is a fucking champers breed...
although it looks like it'll go the abv.
i was thinking about a fucking sparkling rose...

[ducatilover]

Woah, woah, wait one cotton candy spinning minute


Your hand is white?

[slofox]

Are those grapes Albany Surprise? If they are, you might find the acidity quite high at this time of the year. They make quite an interesting wine if you can get them super-ripe - which usually isn't until April. Still, this year, who knows?

Let's know how it comes out.

[Laava]

Most people can,t tell a bordeaux from a claret.

[mashman]

Woah, woah, wait one cotton candy spinning minute

Your hand is white?

No fuckin way

http://news.bbcimg.co.uk/media/images/57831000/jpg/_57831063_hands464.jpg

[Grizzo]

Hemorrhoids:eek5:

[Road kill]

Pukekoe make fuckin' great pets.
Feed it up on chook mash an it will be like a second dog,,,or sixth dog in my case.

What happened to it's mum ?

[FJRider]

Are those grapes Albany Surprise? If they are, you might find the acidity quite high at this time of the year. They make quite an interesting wine if you can get them super-ripe - which usually isn't until April. Still, this year, who knows?

Let's know how it comes out.

At worst ... he'll have a winter supply of Vinegar .. But a big bag of sugar might fix it ...

[slofox]

At worst ... he'll have a winter supply of Vinegar .. But a big bag of sugar might fix it ...

Might do at that.

[Akzle]

Woah, woah, wait one cotton candy spinning minute


Your hand is white?
Are we awake?.
We're not sure. Are we... black?
http://supportyourlocalgunfighter.com/wp-content/uploads/Blazing-Saddles-KKK.jpg

No fuckin way

[IMG]
or that.


Pukekoe make fuckin' great pets.
Feed it up on chook mash an it will be like a second dog,,,or sixth dog in my case.

What happened to it's mum ?
it got shot next week.

At worst ... he'll have a winter supply of Vinegar .. But a big bag of sugar might fix it ...
i've already doped it up to ~1.080 grapes alone were about 1.030

//so no-one's got any constructive anything, huh. (why am i not surprised :( )
slofox, these grapes are the aunty k's special. (no f*ing idea) i could post you some and see if you can identify them...
we'll see if it's going to start cooking without yeast (although i will def need it for the quick batch) i'd really really like to get a clean wine done.

[HenryDorsetCase]

Most people can,t tell a bordeaux from a claret.

[sybil voice]thank you Basil[\sybil voice]

[slofox]

slofox, these grapes are the aunty k's special. (no f*ing idea) i could post you some and see if you can identify them...
we'll see if it's going to start cooking without yeast (although i will def need it for the quick batch) i'd really really like to get a clean wine done.

They look like Albany to me - are they squishy inside or firm? I'd bet squishy. Which is Albany Surprise.

1030 OG from the grapes alone means they aren't very ripe - which also indicates Albany Surprise. They ripen late.

Get a yeast culture into it ASAP. Else some dreaded lurg might take over. I'd also top up the sugar again once the fermentation has progressed a bit. If you want about 13% (not a bad target) you'd need an OG of around 1.095 - 1.100. So you'd need to add a little more. Any decent wine yeast will get to that level no trouble.

I've made a lot of wine over the years. Some of it was actually drinkable...

[slofox]

Most people can,t tell a bordeaux from a claret.

I'm not surprised...:whistle:

[Berries]

anyone ever eaten pukeka eggs?? if i can domesticate it...
Ten bucks says a Pukeko egg fried in lard (served with some decent bacon and a bit of fried bread with HP sauce) will be in a different league altogether than your 'wine'.

[Zedder]

I'm not surprised...:whistle:

That's just sour grapes, stop ya wining...

[HenryDorsetCase]

Ten bucks says a Pukeko egg fried in lard (served with some decent bacon and a bit of fried bread with HP sauce) will be in a different league altogether than your 'wine'.

I think Pukeko are protected.

http://www.doc.govt.nz/parks-and-recreation/hunting/protected-species/

it might pay to check with DOC.

I do like the idea of a pet one though. They're cool Not really a pet. More like a cat, so a co-owner.

[slofox]

I think Pukeko are protected.

http://www.doc.govt.nz/parks-and-recreation/hunting/protected-species/

it might pay to check with DOC.

I do like the idea of a pet one though. They're cool Not really a pet. More like a cat, so a co-owner.


Some years ago we lived just outside the city boundary along with gazillions of pukeko.

Eventually the city expanded and we got houses on our boundary.

About two weeks after the closest one was populated by proud new owners, the "man" *(idiot?) of the house came boiling into our place, roaring and snorting about "those bloody birds you bastards keep on your place that keep us awake at night with all their fucking noise" and how he was "gunna get the council onto you to destroy the fuckers and you can pay the fines and the bills!!!"

I eventually realised he was on about the pukes...FFS. He didn't know what a pukeko was.

So I politely informed him that the Pukeko was a protected species, that it was a native, that the culprits were wild birds that belonged to nobody and that the council would laugh in his face if he went in to whinge about Pukes keeping him awake.

Never did see him again.

[HenryDorsetCase]

Some years ago we lived just outside the city boundary along with gazillions of pukeko.

Eventually the city expanded and we got houses on our boundary.

About two weeks after the closest one was populated by proud new owners, the "man" *(idiot?) of the house came boiling into our place, roaring and snorting about "those bloody birds you bastards keep on your place that keep us awake at night with all their fucking noise" and how he was "gunna get the council onto you to destroy the fuckers and you can pay the fines and the bills!!!"

I eventually realised he was on about the pukes...FFS. He didn't know what a pukeko was.

So I politely informed him that the Pukeko was a protected species, that it was a native, that the culprits were wild birds that belonged to nobody and that the council would laugh in his face if he went in to whinge about Pukes keeping him awake.

Never did see him again.

BAHAHAHAA excellent.

Plus we know from our overlords at Meridian that they are clever enough to make themselves a pedstrian crossing so more intelligent than that guy.

[Akzle]

I think Pukeko are protected.

http://www.doc.govt.nz/parks-and-recreation/hunting/protected-species/

it might pay to check with DOC.

I do like the idea of a pet one though. They're cool Not really a pet. More like a cat, so a co-owner.

git yer cat-huggin a55 off my thread.
they're not fucking protected round here.
(what the fuck makes you think i'd ask the government for permission to do anything. ever??)


thanks slo, but it's started going already... down .006, and i really like the idea of an au natural.
so i'll put an airlock on it. and somehow have to work out how to press the pulp/must shit... i'm envisioning sash clamps...

the grapes were probably extra-medium inside, not firm, definitely not squishy. i wasn't going to be fussy, i was there, so were the grapes, i takes what i can gets. although i might have to get in some of the 11138 a'cause i like the idea of a champagne.
so looks like i'll be doing a couple bottles on the quick, one or two for au-natural and one for champagne...

but you reckon i'll have to chuck more sugar in half way through eh?
game on!

[Swoop]

Pukeko's all live on the side of a motorway. :oi-grr:Everyone knows this.

[slofox]

but you reckon i'll have to chuck more sugar in half way through eh?
game on!

I'd add about 75g/l extra once you have pressed it off the marc. That would be roughly equivalent to an Original Gravily of 1.100.

Your original gravity of 1080 will give you a potential alcohol level of about 10.5% - which might be a bit low (for me anyway) :devil2: Not bad for the sparkler but low for the still version.

[Akzle]

I'd add about 75g/l extra once you have pressed it off the marc. That would be roughly equivalent to an Original Gravily of 1.100.

Your original gravity of 1080 will give you a potential alcohol level of about 10.5% - which might be a bit low (for me anyway) :devil2: Not bad for the sparkler but low for the still version.

jeebus f*ing F! that's lots.
regular sugar syrup (table sugar disolved in 30% water), corn syrup (supermarket tins), detrose (brew sug)?

got 10lt with some to spare. looking forward to it. now down .02 G. no yeast no nada.
http://www.kiwibiker.co.nz/forums/attachment.php?attachmentid=279518&stc=1&d=1362717693
where did you come up with the 75g/l? is that some old wino's secret? or a recipe book?


din't have muslin or nylon mesh as recommended by the recipe, so i borrowed the wifeys white 180 thread egyptian cotton pillowcases...
http://www.kiwibiker.co.nz/forums/attachment.php?attachmentid=279519&stc=1&d=1362717693
i tried telling her that we should have painted the walls "resene merlot". oh well, if she doesn't want to look at them it's going to be missionary for a while...

[Brian d marge]

Mate
I get some good results from just bakers yeast

Pea pod wine , bakers yeast and some flavoring , ( was a bit cloudy , cause I didnt use and , "make it clear shit")

but very drinkable , the women loved it , , was like a sweet dessert wine

making carrot at the moment

started to make grapefruit , but I got to busy and the Juice may have turned !

Stephen

every drop of wine and beer I make is one less dollar in tax ....

[slofox]

[QUOTE=Akzle;1130512195][COLOR="#139922"]

where did you come up with the 75g/l? is that some old wino's secret? or a recipe book?



Took it from SG tables...HERE. (http://www.home-winemaking.com/winemaking-2b.html) Have a look - easy to use.

Your OG of 1080 has 215grams/litre of sugar potentially producing 10.6% alcomohol according to the table. (The figure in the table is for 4.5 litres.)
I suggested 1100 as a good OG to give you around 13%. The difference between 1080 and 1100 is around 75g/l.

There are various SG tables around and they will vary in their potential alcohol figures. this is because conversion by yeast is not 100% efficient - you lose some in reality. The table I have linked is fairly conservative in this department.

[Akzle]

Took it from SG tables...HERE. (http://www.home-winemaking.com/winemaking-2b.html) Have a look - easy to use.


fuck, now we're getting technical...

[slofox]

fuck, now we're getting technical...

Nah - not very. Basic stuff...I'm sure you'll cope!

[Berries]

I think Pukeko are protected.
And?



Imagine having a couple of kiwi just for the eggs. In fact I think have just convinced myself to go and get some. Can you battery farm them?

[Akzle]

Nah - not very. Basic stuff...I'm sure you'll cope!
i will. ta.

(non-technical - chuck can of beer and sugar into bucket for two weeks, chuck in bottles for two weeks, drink.) techincal is anything more...
but i might need your techincal... my gravity has gone up?? only .004, but since decanting it into the net carby... it's getting m0ar? i think i'll definitiley be yeasting it next week.

And?

*By? (whom)

[slofox]

i will. ta.

(non-technical - chuck can of beer and sugar into bucket for two weeks, chuck in bottles for two weeks, drink.) techincal is anything more...
but i might need your techincal... my gravity has gone up?? only .004, but since decanting it into the net carby... it's getting m0ar? i think i'll definitiley be yeasting it next week.


*By? (whom)



Gravity is higher at lower temperature. Has the must cooled since the ferment slowed down?

[Akzle]

Gravity is higher at lower temperature. Has the must cooled since the ferment slowed down?

i don't believe so, i didn't measure temp at last hydro reading,
but my beer (bottled today or yesterday, and right next door to it) has been fairly stable 23deg, and the wine sample i measured was at 23. i think i'll chuck some of the 1118 in anyway nekk week, and more sugar, or maybe honey. or treacle. just found out there's another brew shop (+ dope and P pipes etc) in town, with cheaper shit than the preferred. bugger.

and it's still bubbling away as ever, it's got .05 to drop so i'd bloody well hope so.

[Akzle]

fuck. while i'm here.
anyone used blackrock batch y24911... i've brewed it over 5% before (draught and ale), but one of my later (lager) batches seems to have dropped off at 4.fuckall%.

tis in the bottle now. i'm just wondering.
-edit-
negative edit.

[Akzle]

okay genius. (by that i do mean you, slo)

vin was at 1.03 ye'tterday,
I added 1£ 10 of sugar in about half a litre of water (total 2.2gallon batch) and it went up an astounding .005 that does not strike me as correct.? does it need more time to blend through? i'll be racking it again tomorow...

you'll have to excuse the mix n match units, my scales are imperial but the civilised world is metric...

[slofox]

okay genius. (by that i do mean you, slo)

vin was at 1.03 ye'tterday,
I added 1£ 10 of sugar in about half a litre of water (total 2.2gallon batch) and it went up an astounding .005 that does not strike me as correct.? does it need more time to blend through? i'll be racking it again tomorow...

you'll have to excuse the mix n match units, my scales are imperial but the civilised world is metric...

Doesn't sound right to me either...

2.2 gallons is just under 10 litres (9.9 in fact). With your extra half litre we'll call it 10 litres for convenience.
1 pound and 10 ounces is about 730 grams give or take a bit.
730gm in 10 litres is 73g/l. The SG tables reckon that should raise the gravity by 25 to 26 points...your new gravity should have been around 1.028 - 1.030.

Did you stir it all round to mix it through? Can you test with another hydrometer just to check?

Other than that I'm fucked if I know...:wacko: