pvt_ak
Budding Brewer !
That's a blooming sauna - no wonder it's taking on new life !
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Base recipe for 'Easy Rose' Supermarket Juice Wine WOW - 5L
- Thread starter Roddy
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Rockuronium
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Ha ha no ****, 75 F[emoji23][emoji23][emoji23]
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Are you sure about the temperature, my thermostat only goes as high as 30c.
That is roughly 24c so i guess its not temperature that is causing it.
Rockuronium
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Chewie, I brew all my WOWs the same, it's just the flavour that changes. 1Lt RGJ, 1 Lt AJ, 800g sugar dissolved in 1 Lt of still bottled water, 3 bag brew ( 1 mug) plus the usual.
Edited, what am I thinking Potassium Sorbate? Ha ha...I need a beer!
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Edited, what am I thinking Potassium Sorbate? Ha ha...I need a beer!
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Rockuronium
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How much sugar do you use normally? I've never had an issue before, I've just changed the airlock again. It's baffling me now! [emoji53]
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Rockuronium
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As I've stated in my previous post, I dissolved it in 1L of Still bottled water.
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Razor
Bearded Brewer
I had the same problem with brews filling or blowing out airlocks. I found GV4 yeast helped as its high alcohol low foam so it doesn't fill up the whole headspace.
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huwb
Active Member
Hi guys normally i do beer from kits or help my brother out with all grain. Used to making TC aswell.
Looking to get some wine on,Tried a wilko cab sauv wasnt impressed. So looking to get a wow on probs try the rose as i like the sound of it so does her indoors.
Obviously experience tells me with homebrew in general patience is key.
But my question is how long before the juice wine is drinkable? For example if i got a gallon on now would it be ready for a shindig planned on nov 5th?
Looking to get some wine on,Tried a wilko cab sauv wasnt impressed. So looking to get a wow on probs try the rose as i like the sound of it so does her indoors.
Obviously experience tells me with homebrew in general patience is key.
But my question is how long before the juice wine is drinkable? For example if i got a gallon on now would it be ready for a shindig planned on nov 5th?
Vinotinto
Landlord.
Short answer ( from a total novice ) is yes ( and Mrs Tinto says yes too ). But - I suppose it also depends how fussy you are. My first ever attempt at this went into the dj on 19.9.16. I bottled, after fining, crystal clear on 5.10.16. We have drunk 2 of them. Yes it will get better I am sure and, I am a red wine drinker as opposed to rose etc , and I tend to like my white and rose sweeter than most as does the missus , but but but, at the time of drinking this was as good as any supermarket ã5 a bottle stuff. She likes for example a blossom hill rose or similar from the shop that is 11% ish and a tad fruity. I love deep , full bodied reds but when it comes to white etc I am what most regard as a right 'girlie' because I do sweet - Black Tower, Blue Nun ( if you are old enough to remember ) , but hey, we cannot all be perfect!!!
Note, I think the topping up as suggested with aj rather than water was good for our taste.
I usually find even in winter that it only takes two weeks start to bottle and is drinkable, if you do not have a heat source you could wrap the DJ or FV in something to help keep it warm, i use a large beach towel folded over a few times on my FV held in place with clothes pegs and it definitely helps speed up fermentation.
huwb
Active Member
Cheers guys il get one on and see how it comes out. :-) if its not ready for bonfire night i have plenty of beer in reserve.
Keep us posted.
Vinotinto
Landlord.
Just occurred to me Chippy., You rack onto a crushed campden tablet AND add stabiliser. Surely both are sodium metabisulphate? Well the Wilko ones are anyway although the stabiliser does mention potassium too.
I was wondering the same thing, after I looked at my lbhs stabiliser and realising it doesnt have the same ingredients as the wilkos. Maybe wilkos is a complete stopper but don't know what the proportions are in the wilkos to know if it's a full campden tablet worth in a dose?
Rockuronium
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Potassium sorbate will kill the fermentation process not metabisulphites. Campden tablets are used to prevent infection to your brew, they're not stabilisers. If you rely on Campden tablets to stabilise your wine. Boom! Bottle bombs.
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The Young's fermentation stopper/stabiliser i use is porrasium sorbate.
Youngs Campden tablets are Sodium metabisulphate.
Youngs Campden tablets are Sodium metabisulphate.
Vinotinto
Landlord.
So does it follow that the wilko stabiliser is the best of both worlds as it contains sodium metabisulphate AND potassium Dienoate?
Edit - ah! Potassium (E,E)-hexa-2,4-dienoate ( on the label ) is the nerdo (clever) name for Potassium Sorbate.
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