Simple Wine Making (Huckleberries)

Step 21 Here is what the wine looks like when the sediment settles.

The sediment does not mix much with the wine if you pour slowly.

Comments

[Whales]

So, I'm under the assumption that this specific recipe makes 1 gallon? I think i might be wrong, so please correct me if so.

[DubRunner]

lastly not to forget proper sanitation of equipment coming in contact with your wine wild yeast can make the whole batch go bad and like mike said i have made more bad batches then good but i'll keep going and trying one key is to pick something you like and brew it over and over and over again to perfect it to your taste. Just remember if it's the best tasting beer or wine to you than who cares what others think. Tell them to go make their own

[russ5]

How long does it take for the sediment to sink. I made my batch 5 days ago and my fruit (white grape) is still floating. Also, my balloon is not filling up much although it is bubbling like crazy. It seems to be well sealed (I used a couple of bread ties to secure it. HELP!!!

[mikeasaurus]

Hey Russ5, I read your comment and thought I'd reply:

How long does it take sediment to sink?
This varies widely depending on what you made your wine from. Some fruite have more particulates than others, and sometimes the sediment has minimal density and remains suspended, this can last for days, weeks...dare I say months?! Your best bet is to use a bentonite clay mixture (available at your local u-brew store!) which will bind to the particles and sink them. From here you should rack your wine (possible twice) and you've got yourself clear wine.

Balloon:
Your method of attaching your balloon using twist ties is troublesome. The idea behind the balloon (read: airlock) is to allow gasses to escape while keeping foreign air out, it should be a one way system. By using twist ties you are not ensuring a good seal and run the risk of bacteria infecting your batch (I've seen it happen, and it's gross).
If you want the balloon route try attaching it using rubber bands, then use a pin to poke one very tiny hole at the top. this should work for you.

Hope this helps. How did the batch turn out?

[russ5]

Thanks Mikeasaurus! I understand exactly now. Funny you should mention the bentonite clay. Tried it a few weeks ago but it really didn't clear very much. I have since done some reading on the subject of winemaking and have stocked up on the appropriate equipment and chemicals. The batch I made here was awful (I'm sure due to my inexperience), and I have since moved on to apple cider using a REAL airlock. Big difference. It is surprisingly potent and potable. Thanks again for your comment!

[mikeasaurus]

no probs.

One last word of encouragement:
I have yet to meet a brewmaster that has gotten it right from the first batch. I'm a seasoned brewer and I still make the odd batch that turns out wonky (though usually an experimental batch).
We learn from making mistakes, and I would take 10 bunk batches to make 1 unique batch of something I am really proud of.

Another though it to keep a log book detailing the date and process you took for each batch, that way you can avoid mistakes the next time.

Good luck russ!

[russ5]

I appreciate the encouragement and your excellent advice. The log book is most definitely the way to go. Nothing like repeating the same mistakes over and over again! Persistence is truly a virtue in this process.