Thread: Homemade Country Wine Production

Update, my house is cold, I don't want to heat it up right now. I pulled 15 pounds of Burgundy Plums out of the freezer today and processed a few gallons of Mayhaws. It did create another issue though. I added 1Tsp Fermoplus and 1Tsp Nurtient. I will add again at 48 & 72 hour interval.



Mayhaws



I got everything ready for pitching the Yeast, pulled the lid to find the Plurreys are much more liquified today.



I had my water at 110 degrees when I added the Go-Ferm. Waited till it cooled to 104 degrees then pitched the Yeast.



Well seems my prep cooled rapidly.



Not much happening. Thinking out of the box I fixed a bowl of water to help the yeast along.



You can easily read the temp in my kitchen today.



Now I got Kaboom on the Bloom!



I poured all the yeast colony in one spot. I got that from the guy who has the Home Winemaking Channel on YouTube. Well for me it works fantastic so I do it always. BTW, pitched this morning, I have a little foam in spots within 6 hours.



Let the Stirring Games Begin.

I had about 20 pounds of Burgundy Plums thawing and this morning they were ready to be fermented.

3-1/2 gallons of Burgundy Plum halves
1-1/3 gallons of Distilled water
8 pounds of sugar
1 box Golden Raisins Chopped
5 tsp Pectic Enzyme
5 Campden Tablets



I use the bus totes to catch any drips when putting a new wine together. This stuff is so dark burgundy in color if a drip falls anywhere it gonna stay.



Sugar is measured out with a digital scale.



The sugar to water ratio is so great this is about as clear as it gets. I'm following the Guru's advice.



This batch is Rich.



I overshot a few points, that's where the 1/3 gallon of water came in. Brought me back to 1.130 a normal starting point for my Must.



All the Pectic Enzyme & Campden Tablets was added before stirring and closing up.



Got the lid on to trap the gas. See that Weather-Tech my buckets are sitting on, I ordered that just for this and it has caught several spills over the years. My old wood floors is on sleepers so I can't have Must running under the floor boards. Stinky.