CC's not so fine WINE diary

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CrealCritter

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frustratedearthmother said:
That's pretty awesome!
Click to expand...

I forgot about chemicals, but honestly I spent maybe $10.00 on them and have made several cases of wine and still have enough for many cases more. So kind of a nit...

  • Pectic enzyme ( breaks up fruit pectin so you don't end up with jelly)
  • potassium metabisulfite (Sulfites are used to kill unwanted bacteria and yeasts)
  • Yeast nutrient (yeast food for the long haul)
  • potassium sorbate (renders yeast unable to reproduce, use at the end of fermentation / sablizer)
  • Acid blend (all wine needs some amount of acid to balance taste)
  • Wine tannin (dried powdered chestnut bark for that back of the throat taste)
  • Benonite (clay fining clarifier)
Like most hobbies once you get what you need to get started, its cheaper from there on out.
 
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CrealCritter

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My weirdest wine attempt yet, red clover picked from my field, is ready to rack for the first time.

I'm almost afraid to taste test it. If it's horrible, there's always the septic tank or my chickens and turkeys may really like it in their waterer :). I see no evidence of secondary infections and it fermented super clean. It's got a good smell and nice peachy orange color but that could be deceiving...

I'm hesitating racking until I can gather up a little courage. I always taste test my wines when I rack them so I can learn what wine does throughout fermentation.
IMG_20190912_202726096.jpg
 
wyoDreamer

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maybe it tastes like clover honey! That would be delish!
 
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CrealCritter

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Cranberry wine is such a dirty ferment. Look at all the nasty pulp that the yeast have rejected and forced up into the neck of the carboy. Not to mention the thick layer of lees on the bottom.

It's still fermenting along nicely, but I most definitely need to rack again to get this wine cleaned up some. What do I call that, a "Thirdary" ferment? I hope i don't have to go to "Fourthary" ferment. But I already have a feeling this is going to take at least 5 rackings to get clear enough to bottle, most likely 6. It's a nasty dirty wine to make.
IMG_20190913_132101689.jpg
 
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Sassafras root wine bottled and rinsed off. It finished dry, crystal clear and light straw in color, 13.5% ABV. I didn't back sweeten because it seems sweet enough by it's self.

It has a very interesting aroma & taste for wine. No real aromas, other than very faint root beer. I can't even smell the alcohol (maybe my sniffer is broken). It starts off tasting like a very mild bourbon and finishes with an apricot flavor. It also heats up my ears a little going down.

Just need to wait for the bottles to dry and apply labels.
IMG_20190914_171431.jpg
 
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