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Homemade wine from grapes
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We've made some wine from our grapes for the first time, it is now in demi-johns.
How should we store it and what should we be looking for to ensure the process is as it should be. There doesn't seem to be a whole lot of activity going on.
How should we store it and what should we be looking for to ensure the process is as it should be. There doesn't seem to be a whole lot of activity going on.
Answers
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You say you have already made the wine, and yet say it is still in demijohns, and that there is not a whole lot going on. Do you mean that you are in the process of making the wine ?
Assuming it is in the fermenting stage, store it out of direct sunlight, in a warmish spot, and watch the bubbles shoot through the airlock. If the airlock has no bubbles you have problems, Did you have a good yeast ? Add enough extra sugar ?
Assuming it is in the fermenting stage, store it out of direct sunlight, in a warmish spot, and watch the bubbles shoot through the airlock. If the airlock has no bubbles you have problems, Did you have a good yeast ? Add enough extra sugar ?
You don't say what you've done prior to the placing in demijohns. Also, what type of grapes, red or white?
Presumably if red, you've fermented them on the skins before extracting the juice? If white then not.
As Old_geezer says, if you've not had any air coming out of the airlocks then there's no fermentation going on: on the other hand, fermentation should occur naturally even if you don't add yeast albeit probably a lot slower and less obvious.
Tasting it will tell you if it's fermented. If it tastes ok there's no reason why you shouldn't bottle it and - if it's red - ideally leave for several months before drinking.
Presumably if red, you've fermented them on the skins before extracting the juice? If white then not.
As Old_geezer says, if you've not had any air coming out of the airlocks then there's no fermentation going on: on the other hand, fermentation should occur naturally even if you don't add yeast albeit probably a lot slower and less obvious.
Tasting it will tell you if it's fermented. If it tastes ok there's no reason why you shouldn't bottle it and - if it's red - ideally leave for several months before drinking.
Ok so when I say 'we' I mean 'He' has made some wine....
They are white grapes, and have been stored in daylight. There is no sign of activity in the airlock. As I understand it...grapes were mashed and left for a few days ~7 probably, juice was drawn off and mixed with a sugar syrup and the syrup/grape juice was decanted into demi-johns.
There is a small sign of bubbling in the neck of the demi-john and there is liquid in the air lock.
What is the next move to preent a total disaster?
They are white grapes, and have been stored in daylight. There is no sign of activity in the airlock. As I understand it...grapes were mashed and left for a few days ~7 probably, juice was drawn off and mixed with a sugar syrup and the syrup/grape juice was decanted into demi-johns.
There is a small sign of bubbling in the neck of the demi-john and there is liquid in the air lock.
What is the next move to preent a total disaster?
I'd not depend on wild yeast to get things going. Many say it works well but it all sounds a bit of a gamble to me.
As it sounds sugary enough why not go buy some wine maker's yeast and add it, see if it kicks things off. Aside from that one would need to analyse the liquid you have to see if something is amiss, but it sounds as if it ought not be.
Oh and a last thought, taste it to check it still has loads of sugar that needs fermenting and hasn't simply finished.
As it sounds sugary enough why not go buy some wine maker's yeast and add it, see if it kicks things off. Aside from that one would need to analyse the liquid you have to see if something is amiss, but it sounds as if it ought not be.
Oh and a last thought, taste it to check it still has loads of sugar that needs fermenting and hasn't simply finished.
Did you add yeast?
If not then it probably will ferment very slowly anyway, and it sounds like that's what it's doing. But, as advised, will be better off in warmer temperature.
If you know how strong you want the finished product to be you can test this with a specific gravity measurer.
I'd recommend tasting the stuff though. That;s the best way to tell if you have a problem!
I notice you say you (sorry 'he' :-) ) mashed the grapes and left them for a few days. I think the general advice is that you should press/strain the juice of white grapes without leaving them to ferment on the skins for any length of time.
If not then it probably will ferment very slowly anyway, and it sounds like that's what it's doing. But, as advised, will be better off in warmer temperature.
If you know how strong you want the finished product to be you can test this with a specific gravity measurer.
I'd recommend tasting the stuff though. That;s the best way to tell if you have a problem!
I notice you say you (sorry 'he' :-) ) mashed the grapes and left them for a few days. I think the general advice is that you should press/strain the juice of white grapes without leaving them to ferment on the skins for any length of time.
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