Hi all,
Just joined this forum and introducing myself. I am as green as they come with winemaking, I’ve been known to have the odd tipple from time to time, so my kids bought me a wine starter kit for Christmas. Just to prove how little I know the kit came with a Solomon Grundy Merlot style 30 bottle wine kit which required sugar so in went the Tate & Lyle. After that I have progressed to Wineworks Shiraz, Shiraz superior & Merlot superior. First 3 batches in a 25ltr bucket and the 4th in a 23 ltr carboy fermenter (a friend said it would be good to see how it ferments). Batch 1 Ok but didn’t really taste like wine, batch 2 got sediment in the bottles, batch 3 is clearing and batch 4 is fermenting. Only 1 batch has had the airlock with clear water in it all the time with the other 3 the fermentation has got a little violent and the red stuff gets in there, with the last batch (the one in the fermenter) the bung popped out all by itself at the end of day 1. Checked the temperature of the wine before fermentation and was all within tolerance circa 24 deg C. I think I am going to be spending a lot of time trawling through threads to find out what I’m doing wrong.
Anyway good to meet everyone and once I get a grip with all this I will be able to contribute more.
Cheers And
Just joined this forum and introducing myself. I am as green as they come with winemaking, I’ve been known to have the odd tipple from time to time, so my kids bought me a wine starter kit for Christmas. Just to prove how little I know the kit came with a Solomon Grundy Merlot style 30 bottle wine kit which required sugar so in went the Tate & Lyle. After that I have progressed to Wineworks Shiraz, Shiraz superior & Merlot superior. First 3 batches in a 25ltr bucket and the 4th in a 23 ltr carboy fermenter (a friend said it would be good to see how it ferments). Batch 1 Ok but didn’t really taste like wine, batch 2 got sediment in the bottles, batch 3 is clearing and batch 4 is fermenting. Only 1 batch has had the airlock with clear water in it all the time with the other 3 the fermentation has got a little violent and the red stuff gets in there, with the last batch (the one in the fermenter) the bung popped out all by itself at the end of day 1. Checked the temperature of the wine before fermentation and was all within tolerance circa 24 deg C. I think I am going to be spending a lot of time trawling through threads to find out what I’m doing wrong.
Anyway good to meet everyone and once I get a grip with all this I will be able to contribute more.
Cheers And