Thread: Homemade Country Wine Production

I made a permanent blow-off tube / gallon jug setup years ago that locks into the top of the any of my Big Mouth Fermenters for the inevitable Volcano's. It is standing by. Since my specific gravity is so low now there is not much chance of a blow up. That usually happens within 24-48 hours of the start of the fermentation along with a stressed yeast making the SO2. If you touch the top of the must with a spoon that is usually when it erupts like a Volcano. I don't really "Rack" this first fermentation I use a Mesh Filter Bag and a 7.9 Gallon Fermentation bucket. I first sanitize everything then clamp the filter bag over the rim of the bucket and pour the contents of the Primary into the filter. It foams up but not enough to cause a problem. More importantly it introduces lots of oxygen to the must going into the Secondary Fermenter since they are air locked and never opened till Stabilizing & Back Sweetening time.

Today was the first time I tried to pour out of the glass 6.5 gallon Big Mouth Bubbler. Well it didn't exactly pour where I expected. I missed the filter bag a bit but not too bad.



This is a 7.9 gallon bucket with a spout. The spout makes it easy to regulate the flow of must. After sanitizing everything I pulled out my trusty WeatherTech to place under the bucket. A spill Maker's best friend.



I wish someone made filter bags that would cover the entire bucket mouth. I use the spring clamps to hold the bag as open as possible but the reduced opening size of the Fermenter hurt my aim a bit.



Sanitizing the Carboys when storing made filling very easy. Using the hose and spigot transfer was easy. I do have some solids I usually catch in the filter bag that will need to be dealt with a future racking. Way too much headspace exists but today was a very busy day so tomorrow I will add a Honey/Water mix to top up.

Notice how everything is thought out and planed to the T. A true artist at work. I am sure it will be some great spirits.

Bon Temps!!

My wife accuses me of "way too much head space" all the time, mostly the space between my ears though!

Looks great John. Can't wait to try it!

Now that's funny

When making wine by fermentation oxygen moves from being important to the yeast in the initial fermentation to being destructive later in the production time curve. A correction was needed immediately.



Using Bon Temp's honey and distilled water I add a little heat to assist the honey dissolving. Not much heat is needed as heat can damage the honey.



A bonus for properly adjusting the headspace is it concentrates the solids that missed the strainer bag when I poured out the primary fermenter.



I have to remove these solids so spoilage is avoided.



These laboratory stainless spoons are perfect for removing the solids. Here I bent one 90 degrees and just lift the solids out.



I will do this a few times as the yeast keeps the Secondary Fermenter contents moving around so and that are not floating now will be later.



All clean for now. BTW my pictures are a bit off, I didn't know I had a greasy smudge on the lens of my phone.

Love that weather tech floor liner! My wife says I have to many squirrels or for you possums in my head space. It does look like it will be some awesome stuff.

This Lemon Mead like the other will turn a nice clear, golden, honey color in a few weeks. All the CO2 being released by the yeast makes it look like it does now. Preventing spoilage of the remaining solids is the most critical right now. If a solid is completely submerged daily it will not spoil but removing is the best thing for long term flavor development. Having to add a bit more honey will boost the ABV a few more points. My plan is to back sweeten this batch kinda like sweet tea over the palette. Once I stabilize and back sweeten the Mead will still need a year to age before filtering & bottling.