Thread: Homemade Country Wine Production

Originally Posted by Slab

The mad scientist doing his best work, yay.

Here is a short video of how well the yeast were doing before I stirred the fermenter this morning.

It's bubbling good.

Just a quick picture of the yeast Rocking & Rolling after this mornings stir. You have to stir twice a day till fermentation is close to complete.

Bubble bubble.

This post is a after action post. We have seen the posts of the Raz-a-Rita wine yeast just smokin' hot, rolling.



This is pictures I took of the lack luster yeast when I rehydrated it. Not impressive is a over exaggeration. It was the last Lalvin EC1118 I had so I tried it anyway. Well I have learned now you can't judge a book by it's cover. The yeast is fine. I wanted to get this information in the thread. Don't throw out your yeast unless it just lays on the bottom of the cup.

I had the 2 large fermentation buckets in the shop allowing them to do their work. Well the hurricane threat made me rack both fermenters and move all the wine inside.



The two 3 gal Carboys on the right are a Muscadine Rose' I made by blending 2/3rds white Muscadines with Big Red Muscadines. The 3 gal Carboy & 1 gal Jug are the Black Muscadines, turns out only 4.25 gals of Must in that fermenter. To the left of center is the Dark Sweet Cherry, still bubbling slowly and on the end there is the Raz-a-Rita still going. About 80 bottles of wine so far for 2024.

Hiccups!

Maybe a few more