Tip: Always have a spare

One suggestion I would give is to have a spare hydrometer on hand for those just-in-case moments. I have actually done this twice in the last year before learning. They are not that expensive and can save you the unplanned trip to buy the replacement.

Secondary Fermentation for homemade wines

So I have been making a few homemade fruit and vegetable wines over the last few months. I primary ferment to a specific gravity of 1.02 - 1.03 before transferring to a carboy. Most of instructions indicate to secondary ferment for 7-10 days. What I am noticing by day 7 my specific gravity is .995 or less and the wine tends to lose the taste you are trying to achieve. I may try to back sweetened some of the wines but for future batches will be measuring to achieve a .998-1.0. I will let you know with my next batch.

Current Wine projects

Below are a couple pictures of some wines in process. Currently I have two kits and four started from scratch. I also have a alcohol base in the works that I will add an extract to making a liqueur.


6 gallon kits purchase from @midwestbrewing:

• Italian Sangiovese: http://www.midwestsupplies.com/italian-sangiovese-world-vineyard.html
• Zinfandel/Shiraz: http://www.midwestsupplies.com/california-zinfandel-shiraz-world-vineyard.html

1 gallon homemade wines:

• Banana
• Onion/Potato
• Melomel
• Orange

Melomel 2013

I started a Melomel wine on 3/10/13. The main ingredients are orange juice, pineapple and honey. I purchased the ingredients from Wholefood.

Yeast: Lalvin 71B-1122  
Primary Fermentation: SG1.085    3/10/2013  
Secondary Fermentation: SG1.02    3/16/2013