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Thread: Wine making

  1. #1

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    Default Wine making

    Iv looked but can not find a wine making tread if permitted on this forum .

    Made a California Viognier in March same time i started growing, had first sample tonight,worth the wait will keep 2 bottles back till next year.Will update

    Made a Barolo , Amarone Chillian Malbec Elder-flower and added apple juice non pasteurized. Iill post photos soon have lots and tons of advise as i stopped brewing in 2005 and started again in 2011 stopped and restarted again in 2016 stopped 2018 started again in March so iv got a good knowledge of brewing iv also brewed Cider and Beer.
    I get fed up with it I think because it is to time consuming,
    Then when you can make a Barola for £3 when same quality will cost you 15-30£ in a supermarket. Use the cells in that there brain dude.

    Iv got 3 kits brewing and 2 clearing, hot-press works a treat can brew 3 barrels 30 bottle at once Have 120 bottles waiting to drink.I reach a stage at 280-340 and i stop. Overload i guess .

    Wine can be made from most veg, nettles that sting makes a nice wine parsnips and the list is endless.. Different wines to require a balance of chemicals Tannin citric acid simple chemicals that we all use.

    Ask a question ill answer if i can.


    Very important to keep accurate records that goes without saying but we need to be reminded how fragile we really are.

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  3. #2

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    Of course I would like to talk about cannabis infused wine!!!

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  5. #3

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    The best of both worlds

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    Widely available from brands in USA.
    THC-infused cocktail mixers on California dispensary shelves soon Would it not be nice to see them worldwide, passion fruit and mint. Pineapple and a spiced hibiscus blend.

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    The infused syrup I make works well in drinks, killer margaritas
    I was wondering what would be the best process to infuse wine, how to extract and then infuse without upsetting the wine making too much

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    Is a Sugar wash thats not been run in a still is basically a wine ?

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    Would be interested in ways of infusing cannabis to wine iv not tried yet but am open to suggestions I suspect it infuses better with whites have looked on net and there are a lot of confusing suggestions online confusing so and-body tried to make.

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    Quote Originally Posted by Stillmix View Post
    Is a Sugar wash thats not been run in a still is basically a wine ?
    It takes time for your sweet mix of sugar water to ferment into an alcohol wash using a turbo yeast, clearing takes time iv used left over wine cleaners to clear. Generally the whole process takes at least 6-8 weeks weeks.
    Can be added to wine to fortify it if i need a fruit wine like a Parsnip that takes at least a year to mature if not 2 years i add my cleared wash.
    So the answer your question Alcohol is alcohol and when added to wine to fortify it yes its wine in its whole.

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    Quote Originally Posted by Tincandtoke View Post
    The infused syrup I make works well in drinks, killer margaritas
    I was wondering what would be the best process to infuse wine, how to extract and then infuse without upsetting the wine making too much
    IF you made your syrup from sugar and a turbo yeast you have made a vodka 15=22 proof and this non taste like watered down Vodka, so add to any syrup wine all you are doing is increasing the Alcohol content without upsetting the taste. I personally find the its all in the volume anything over 15% proof tastes a little spirit y so infusing your syrup is a personnel choice. I add to white wines like parsnip, Elderberry not elder-flower elder-flower should no more be 8-10% as it is sparkling later ill give my take on that on made in 2lt empty coke bottles.

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    Uses for my 2lt plastic coke bottles or what ever pick May to June in a warm day. or use dried elder-flower
    large bucket 30 bottle wine bucket,got to get these free with kits years ago.Have about 10

    Add 3 1/2-4 kg granulated white sugar and stir until dissolved i boil the sugar in water to clarify it let cool first and be care full . Add the juice and zest be careful with the zest if you put the white under the zest it imparts a bitter taste, 4 lemons and 1 lime. Add 2 tablespoons cider vinegar. Give the elder-flowers a good shake to remove the small insects
    Leave for a couple of days, then check to see if the natural yeasts on the flowers have started a fermentation at end of 2 weeks depending on temp. Add 2 cups of sugar let it clear the wine in normal way for two weeks then maybe longer a bubble every 30 seconds coming from fer minter tells me it is ready for bottles at this stage fermentation is still active but slowing down add to plastic bottles with a tea spoon of sugar or brown sugar to impart a color tint to wine. It will be a bit cloudy.

    The idea is that the fermentation will finish in the bottle, this gives you the fizz. But, elder-flower champagne comes with a warning, ignored at your peril! Depending on the point when you bottle it can be very, very fizzy. and would recommend caution. By far the safest is a plastic fizzy drinks bottle, when the pressure builds up too much you can crack the lid open a bit to release pressure before it splits. Release the pressure. IN BOTTLES WHEN THEY LOOK LIKE BALLOONS well ?. After 2-3 weeks they are ready may be a bit cloudy but that's OK will keep in fridge for several months.
    Tips put your elder-flowers in muslin as there are little bugs still there.

    I find a 2 liters of flowers or 3 ounces of dried works for me.
    Think ill make some now for Xmas.
    Be careful opening bottles they really are like a champagne.
    yes you can also make this in champagne bottles but the hassle of bottling and corking so many bottles and i can fit 3 bottles into a coke 2lt plastic bottle.

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    We all know 3 bottles of champagne are better than one.
    Will make now using a glass gallon ferminter will get 2 bottles of 2liter plastic coke died bottles from this.
    I will photo all the process for anybody who is interested 6 bottles of half decent champagne.
    Got to make the yeast as using dried Elderflowers, yeast making lukewarm water in wine bottle half full add 4 tablespoons of clarified sugar, add the yeast I find with this I use half a packet of yeast, leaving remainder in fridge for up to a year or two handy as yeast multiples propositional in bottle half a packet is fine at £2-4 a packet its worth it.
    put in hot press with a two sheet of kitchen towel folded up and stuffed into opening loosely. Having problems wet the paper ?.

    I will photo all the process for anybody who is interested 6 bottles of half decent champagne.

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    It starts to ferment almost straight away but leave 24-36 hours depends how hot your hot press is. sterilize the container you can use bleach the LIDL one at 50 p will do but only half a cup to 1 gallon bring to boil 1kg sugar be careful this stuff causes permanent scars if spilled on you. Wash out 2-3 times and fill leave for one day this allows the funny funky chemicals to dissipate ,Same as PH water, now you got it ?
    Empty container turn upside down and let drain 1-2 hours. fill container half add your Bentonite and dried elderflowers in muslin bag ,check temp 21-25c is OK add clarified sugar add yeast bottle they will be froth near the top now. top up with lukewarm water making sure not to increase temp. Stick the bung on and let ferment. Make sure to not recycle those coke 2 liter bottles.
    Tips add 2 liters of non pasteurized apple juice ? can not ferment pasteurized juice. To make more fortified wine and reduce sugar by 1/2 a kg.
    You can really use any juice i once you's d cranberry juice when i had UTIs. Up to you but ?. See ya in two weeks.


    I will photo all the process for anybody who is interested 6 bottles of half decent champagne.

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    Wine is a dynamic and chemical soup, constantly changing, evolving, and oxidizing reducing. From the moment it is made, Yes, it will improve, mature, reach a peak, and then you drink it.
    Lalvin
    EC-1118 Prise de Mousse wine yeast used comes free with most good quality wine kits and i had two packets in fridge. very good for sparkling wine 18%
    A low foaming, vigorous and fast fermented good for both reds and whites. It is also ideal for ciders and sparkling wines.
    adding more water or using less sugar lowers % proof. If you want a bottle that shows the boys from the men be my quest.
    If anybody interested iv got an excel chart detailing all yeast types and uses %proof might upload with photos.

    I like fine wine and some are now 2 years old I find that kits are the way to go as are autos in cannabis growing its just easier quicker and all chemicals needed are included some of the best wines in the world are available to brew. for £3-5 a bottle most expensive kits are never more than £150 that's £5 a bottle

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    Got a VIOGNIER kit not brewed yet and am trying to balance the amount of white and reds Atmosphere Viognier, California 16 Litre Wine Kit,
    Need a good wine for shellfish as i have a easy supply from local fisherman. Put a wet container on my details book and its a wet sogginess mess had dates amounts times ingredients etc my own fault.

    Would have liked more to be interested in my wine tread it is an area where i am very proficient and as this is my first grow of Cannabis i taught i would share my knowledge give something back to the community as i have gotten here..

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    Im sure youre very knowledgeable and its appreciated, but cant be too surprised that people prefer cannabis on here.

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    Where in the process of wine making would you add cannabis or would it be better to add something to the finished product?
    I think there will be interest, A cannabis wine would be nice
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    Quote Originally Posted by Tincandtoke View Post
    Where in the process of wine making would you add cannabis or would it be better to add something to the finished product?
    I think there will be interest, A cannabis wine would be nice
    To be honest and truthful I don't know for sure as this is my first grow and I'm learning like you but I WILL EXPERIMENT to see how to impart the THC AND CBT without imparting flavor as this is important to me .This is what I'm going to try as its the same as infusing thyme rosemary etc into wine.

    Most iv seen are decarb wine and put 1/4 to 1/2 ounce of high grade into crock pot and simmering for 120 minutes but this destroys the alcohol.
    So give me a little time to experiment as i have plenty of wine and now my first successful grow.

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    There is a chemist friend who likes a toke now and then i think ill pick his brain.

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    Quote Originally Posted by Marie View Post
    There is a chemist friend who likes a toke now and then i think ill pick his brain.
    That would be great, I just picked up chemistry and chemistry 2 for dummies as a refresher for a formal chemistry course, I forgot everything!!!
    Just starting in the world of molecular gastronomy and wine making seems to fit in nicely
    Very curious about what form of thc to add, oil, powder, syrup
    When do you add it?
    Baking and wine making are great examples of art and science coming together, too bad I suck at both

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    Just thought this thread from another site might help with infused wine
    The author of the thread makes beer and spoke about adding cannabis oil to his malt mixture

    ~External Link Removed~

    Maybe cannabis infused homemade beer and wine would be a way of introducing folks to these arts
    Just throwing it out there.....
    Last edited by IceCalibur; 25-11-20 at 01:21 AM. Reason: External Link Removed

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