Added: Aug 7, 2008
From: egyptianpriest
Duration: 6:1
The Winemaker, Tony Spinelli Sr. of Seymour, Connecticut, USA, talks about making wine at home.
Channel: Howto
Tags: alcohol how to wine winemaking
Rating: 5.00 (1 ratings) Views: 340 Comments: 8
bigkev2015 Says:
Aug 10, 2008 - Hey winemaker. I just put my wine into a carboy for the secondary fermentation and i can see a inch or so of i think they call lees on the bottom. should i rack the wine into another carboy to get the lees(sediment) out. Thanks
vallo3838 Says:
Aug 11, 2008 - bigkev2015-this is the winemaker.Under normal secondary fermentation in carboy you normally rack after the 14 day period-but if you have that much sediment at the bottom it will do the wine justice to rack at this time. Discard the base and replace airlock. Let the wine finish fermentation.vallo3838
bigkev2015 Says:
Aug 15, 2008 - one more question,i started my secound batch in my primary(blueberry) and it has fermented some it went from 1.130 to 1.080 in 11 day. it never fomed up like the other wine, will it be ok or what should i do.
vallo3838 Says:
Aug 16, 2008 - bigkev2015 let me say this to you-if you started at 1.130 in my opinion this is very high to start at.And if you are still in the primary after 11 days you are wrong. primary fermenting is only 3 to 5 days. After 3 to 5 days the juice is put into carboy for the secondary period.
vallo3838 Says:
Aug 16, 2008 - bigkev2015-always start at 1.090 to 1.100. This will produce 12 to 14%alcohol. Remember this rule-3 to 5 days in open vat. Then transfer to watersealed container for the secondary period.This is the stage of winemaking called the oxygen starvation time. At this time the sugars in the must are converted to the maximum alcohol potential.
bigkev2015 Says:
Aug 18, 2008 - how do you clear your wine, or do you leave it to time
vallo3838 Says:
Aug 19, 2008 - bigkev2015 clearing of wine is called fining. This is done by racking the wine.Racking is a simple method of transferring wine from one carboy to another by the siphon method. Always keep the siphon tube one inch from the base of the carboy when siphoning. Discard the sediment.Plus leaving it for a considerable time will fine it.vallo3838
vallo3838 Says:
Aug 7, 2008 - This is the winemaker.Ask questions and i will always answer each and all questions to the best of my many years of family winemaking. Wine is the fruit of the vine.