Is there a doctor in the house?

**Akzle** · 7th March 2013, 07:02

... or someone who's a fucking professional at making wine?
cos i have 30lb of grapes:

well.. they're actually now mashed

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** · 7th March 2013, 07:56

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

**Akzle** · 7th March 2013, 14:25

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** · 7th March 2013, 15:05

Woah, woah, wait one cotton candy spinning minute

Your hand is white?

**slofox** · 7th March 2013, 15:10

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** · 7th March 2013, 15:15

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

**mashman** · 7th March 2013, 15:25

Originally Posted by ducatilover

Woah, woah, wait one cotton candy spinning minute

Your hand is white?

No fuckin way

**Grizzo** · 7th March 2013, 15:38

Hemorrhoids

**Road kill** · 7th March 2013, 16:52

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** · 7th March 2013, 17:03

Originally Posted by 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.

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

**slofox** · 7th March 2013, 17:10

Originally Posted by FJRider

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

Might do at that.

**Akzle** · 7th March 2013, 18:22

Originally Posted by ducatilover

Woah, woah, wait one cotton candy spinning minute

Your hand is white?

Are we awake?.
We're not sure. Are we... black?

Originally Posted by mashman

No fuckin way

[IMG]

or that.

Originally Posted by 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 ?

it got shot next week.

Originally Posted by FJRider

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** · 7th March 2013, 19:46

Originally Posted by Laava

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

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

**slofox** · 7th March 2013, 22:32

Originally Posted by Akzle

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...