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Thread: Wine making

  1. #26
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    Quote Originally Posted by snakeeyes View Post
    Quote Originally Posted by sabang View Post
    Quote Originally Posted by piwanoi
    No need for a press Sabang
    Take from one who knows (ie has done it)- it's bladdy hard, messy work. For me to take it further, I wanna press. The bloke who was gonna make one for me up and died.

    Alcohol poisoning ? ,
    Most likely off his crust with his own produce and rode slap bang into a ten tonne truck with his Honda 125 in the dark (no lights and brakes of course)

  2. #27
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    Quote Originally Posted by piwanoi
    Heath Robinson eh, some of the best inventions the World has ever seen Started off that way ya know!
    Check out the little blue plastic boats thread for my next Heath Robinson-esque idea, although I sometimes wonder if he didn't create the blueprint for my wife's mind..

    Thanks for posting the video, that was pretty funny and informative at the same time, but far too simple for an inveterate tinkerer like me!

  3. #28
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    Quote Originally Posted by quimbian corholla
    Thanks for posting the video, that was pretty funny and informative at the same time, but far too simple for an inveterate tinkerer like me!
    Try this then:


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    Quote Originally Posted by Gerbil
    Try this then:
    Truly a thing of beauty!

    But I am confused about something: If you boiled a wine in that wondrous contraption would not the resulting product be exactly the same as what was in the pot to start with, except cooked?

    He doesn't mention the purpose of the thermometer, I am guessing the idea just to warm it enough evaporate the alcohol off and then cool the vapour quickly so it doesn't instantly dissipate into the air? Is this correct? Google isn't being very helpful on this.

    My wife glanced at the video while I was watching it and did not look impressed so I think I might have to try it!

  5. #30
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    Quote Originally Posted by quimbian corholla
    I am guessing the idea just to warm it enough evaporate the alcohol off and then cool the vapour quickly so it doesn't instantly dissipate into the air? Is this correct?
    yes

    You'll end up with brandy, with about a 40-60% alcohol content.

    very important to read up on this first though, because:

    1) It's illegal
    2) It's dangerous (still explosions are not nice)
    3) resultant product can be lethally poisonous if you do not know what you are doing


    (otherwise, go for it )
    You, sir, are a God among men....
    Short Men, who aren't terribly bright....
    More like dwarves with learning disabilities....
    You are a God among Dwarves With Learning Disabilities.

  6. #31
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    Sailing into uncharted waters with a still QC ,you have to be really sure of what you are doing , knowing you ,you'll read volumes on it first , I used to know an old Polish guy back in England who made dynamite spirits , we used to drink it with a dash of Ribena for taste , a pint of that and it was "chocks away"

  7. #32
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    QC , the old Polish guy I knew back there in the UK used an old pressure cooker ,the set up was quite simple and worked a treat , I should imagine it was some thing similar to this in the Video

  8. #33
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    Quote Originally Posted by piwanoi
    do not add the yeast until the mix has cooled down
    got my first lot ever on the go and got the wrong advice on the yeast piwanoi.
    been brewing 7 weeks now and smells ok but from what you say i may be disappointed with the finished article. is it too late to add more yeast ?

  9. #34
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    Quote Originally Posted by billy the kid View Post
    Quote Originally Posted by piwanoi
    do not add the yeast until the mix has cooled down
    got my first lot ever on the go and got the wrong advice on the yeast piwanoi.
    been brewing 7 weeks now and smells ok but from what you say i may be disappointed with the finished article. is it too late to add more yeast ?
    Bit hard to say billy without seeing it but it should have fermented out after about 10 days , if the mix is Sweet then the yeast has not acted , try this, get half a cup of luke warm water add 3 heaped teaspoons of Sugar ,and then a heaped teaspoon of yeast and stir vigorously cover it with cling film and after an hour or so it should start frothing up as the yeast "attacks" the Sugar, pour this into your fruit juice and after 2 or 3 hours your juice will start fermenting ,you can always add more sugar to your fruit juice too , make sure you fit a plastic bag over the bottle with two rubber bands to let the gas out but no air in , Good luck !

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    Quote Originally Posted by Gerbil
    very important to read up on this first though, because:
    1) It's illegal
    2) It's dangerous (still explosions are not nice)
    3) resultant product can be lethally poisonous if you do not know what you are doing
    Those points are supposed to deter me right? Was it over when the Germans bombed Pearl Harbour?

  11. #36
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    Japanese I believe, Germany was a bit to far away.

  12. #37
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    Quote Originally Posted by wasabi View Post
    Japanese I believe, Germany was a bit to far away.
    Hmm, I wonder if QC is good at catching fish too?

  13. #38
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    Quote Originally Posted by wasabi
    Japanese I believe, Germany was a bit to far away.
    Quote Originally Posted by piwanoi
    Hmm, I wonder if QC is good at catching fish too?
    Good grief! Don't tell me neither of you have ever watched National Lampoon's Animal House? It's a classic and the Germans line comes from it:


  14. #39
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    No QC I confess I haven't but I knew it was a "Wind up" instantaneously

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    Quote Originally Posted by piwanoi
    No QC I confess I haven't but I knew it was a "Wind up" instantaneously
    It's OK, you get a pass because you and I are from different generations.

    Thanks again for the brewing tips, very helpful stuff.

  16. #41
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    Quote Originally Posted by quimbian corholla View Post
    Quote Originally Posted by piwanoi
    No QC I confess I haven't but I knew it was a "Wind up" instantaneously
    It's OK, you get a pass because you and I are from different generations.

    Thanks again for the brewing tips, very helpful stuff.
    As Stated previously QC the problem here in Thailand is the non availability of many ingredients , but really Water ,yeast ,Sugar, and of course your choice of Fruit or Juice , about 4 years ago I made a 30 gallon batch of Mango wine for an up coming village wedding , I made it in 6 of the big 25 litre opaque water bottles and matured it for 3 months , the slightly over ripe Mango's were kindly provided by the future brides father so the cost was minimal ,if memory serves me right quite a few of the Guests could hardly walk by 2 o,Clock in the Afternoon .

  17. #42
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    Two days ago I started fermenting 5 litres of Grape juice and its going quite nicely ,I reckon another 4 days and the fermentation will have finished ,as Jan and I are having a few friends round for Christmas Dinner I am going to make about 7 litres of this in the Link only doubling up on the Brandy , I made some 2 years ago and served ice cold it turned out very good indeed , the total cost about 500 baht ,a bit pricey by my standards but its only Christmas once a year ain't it Red Wine and Brandy Sangria Punch Recipe

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    Quote Originally Posted by quimbian corholla View Post
    Quote Originally Posted by Gerbil
    very important to read up on this first though, because:
    1) It's illegal
    2) It's dangerous (still explosions are not nice)
    3) resultant product can be lethally poisonous if you do not know what you are doing
    Those points are supposed to deter me right? Was it over when the Germans bombed Pearl Harbour?
    It really is a bit dangerous QC , looks like the guy with the home-made still vid. is missing some kind of emergency shut-off of the gas-cooker in case his cooling water supply is cut (could be your local water company shutting for maintenance/repair reasons, electric supply to water-pump, or a local/home breakage etc. things where you have no warning), if the water supply stops and in a closed room the thing will go up with an almighty bang, the gas-fire will eventually ignite the alcohol gasses that has filled the room.

    My uncle - (due to an huge explosion that easy could have ended really bad) devised a genius system with the cooling water running back into a plastic jug placed in the sink and connected to a short rod in one end with a metal counterweight in the other, the rod would pivot at the centre, in the jug he drilled a small hole so that the jug would empty if the water supply got cut, the counterweight would then go down pulling a string running over a small pulley that then pulled the gas tap shut .

    Worked a charm and his house/kitchen was not blown up again after that

  19. #44
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    I have never ever tried distilling alcohol as wine is my Forte , however if you read up on the subject as I am certain QC will ,I'm quite confident he will come out of his venture into the "Twilight zone" in one piece!

  20. #45
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    Get one of those big water bottles that people use in schools, offices, etc. ( Don't know how many litres they contain)

    Go to market at the end of the day and buy any grapes left, they will sell them cheap as they will not be able to sell them next day.

    Mash five kilos of grapes and place in big bottle. Dissolve two kilos of sugar in water and pour the solution into the bottle. Then, add one heaped teaspoon of yeast, the one sold in packets and used for making bread is fine, and stir all of the mess in the bottle. Add enough water to fill the bottle to the neck, stirring all the time.

    Place the bottle on the floor at the side of your favourite seat but out of view of prying neighbours. Secure a small plastic bag to the neck of the bottle with elastic bags so as to form an airtight seal.

    Fermentation will begin immediately and the small bag will inflate as carbon dioxide is produced. Gently stretch the elastic bands so as to allow this gas to be expelled when the bag is squeezed. This will have to be done many times during the first few days.

    It used to take about ten days before the process finished and it is ready when the bag takes about ten hours to inflate rather than the one hour it takes in the early stages. Decant the wine carefully to minimise the amount of residue. Finally, fill two litre coke bottles to the brim with the wine and secure screw caps.

    Ensure the water bottle is clean, wash the grapes before mashing them. The secret then is to keep oxygen out and that is the purpose of the little plastic bag and its elastic bands.

    This will give clean alcohol although it will not taste strongly of fruit. Do not add anything to it until just before drinking. Certainly, do not be tempted to add more sugar to the wine in its bottle, as my wife did, as there will be multiple burst bottles.

    I would estimate the wine is around 9%. Do not distill it or try to be smart in any way. Get used to it slowly as it is very much like Italian white wines. The lack of flavour makes the drinker disrespectful and it is quite possible to be quite pissed "all of a sudden".

  21. #46
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    Quote Originally Posted by larvidchr
    My uncle - (due to an huge explosion that easy could have ended really bad) devised a genius system with the cooling water running back into a plastic jug placed in the sink and connected to a short rod in one end with a metal counterweight in the other, the rod would pivot at the centre, in the jug he drilled a small hole so that the jug would empty if the water supply got cut, the counterweight would then go down pulling a string running over a small pulley that then pulled the gas tap shut
    Brilliant!!!!

    Your uncle sounds like a really cool guy, was his name Heath Robinson by any chance?

    Quote Originally Posted by piwanoi
    however if you read up on the subject as I am certain QC will ,I'm quite confident he will come out of his venture into the "Twilight zone" in one piece!
    Thank you for the vote of confidence! Either it works or I'll come out of it in so many pieces that they'll be using a sponge to clean my earthly remains off the kitchen walls and ceiling..

    If the former then great, moonshine time, and if the latter I will be beyond worrying anyway.

    It's a win-win situation.

    It'll be a while before I try it because I need to brew up a big enough batch of something to try and distil and try to remember where the copper piping I think we still have is, and then persuade Madame to allow me to drill holes through the lid of one of her imported stainless pots (that's actually the easy bit, I'll just do it and deal with the repercussions after).

    Piwanoi did you follow a recipe for the mango wine or just rely on your experience to get the ratios of sugar/fruit/yeast/water correct?

    From what I have read the amount of yeast isn't that important because it will multiply until the alcohol it has pooped out kills it off but if you have a good 'rule of thumb' for fruit/sugar/water ratio that would be very nice to know if you don't mind sharing it.

  22. #47
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    Best to make a coil of the copper tubing. To do that, fill it with fine sand (to stop it collapsing when bending), then slowly bend it around a suitable cylindrical object while heating it with a blow torch.

  23. #48
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    Quote Originally Posted by quimbian corholla View Post
    Quote Originally Posted by larvidchr
    My uncle - (due to an huge explosion that easy could have ended really bad) devised a genius system with the cooling water running back into a plastic jug placed in the sink and connected to a short rod in one end with a metal counterweight in the other, the rod would pivot at the centre, in the jug he drilled a small hole so that the jug would empty if the water supply got cut, the counterweight would then go down pulling a string running over a small pulley that then pulled the gas tap shut
    Brilliant!!!!

    Your uncle sounds like a really cool guy, was his name Heath Robinson by any chance?

    Quote Originally Posted by piwanoi
    however if you read up on the subject as I am certain QC will ,I'm quite confident he will come out of his venture into the "Twilight zone" in one piece!
    Thank you for the vote of confidence! Either it works or I'll come out of it in so many pieces that they'll be using a sponge to clean my earthly remains off the kitchen walls and ceiling..

    If the former then great, moonshine time, and if the latter I will be beyond worrying anyway.

    It's a win-win situation.

    It'll be a while before I try it because I need to brew up a big enough batch of something to try and distil and try to remember where the copper piping I think we still have is, and then persuade Madame to allow me to drill holes through the lid of one of her imported stainless pots (that's actually the easy bit, I'll just do it and deal with the repercussions after).

    Piwanoi did you follow a recipe for the mango wine or just rely on your experience to get the ratios of sugar/fruit/yeast/water correct?

    From what I have read the amount of yeast isn't that important because it will multiply until the alcohol it has pooped out kills it off but if you have a good 'rule of thumb' for fruit/sugar/water ratio that would be very nice to know if you don't mind sharing it.
    Hmm this thread is developing quite nicely In regards to following the recipe for the Mango wine ,nah I just made it through the "rick of the Eye" after all these years making wine one kinda knows "what is what" when making your own Wine ,it just comes with experience and of course trial and error over the years ,and in the last 10 years or so I have made very few errors ,Thailand,s climate is absolutely perfect for wine making as the temperature has to be right to assist fermentation .

  24. #49
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    just noticed a thin white thread like substance starting to cover over the top of the brew.
    looks nasty and fear it's all heading for the bog.
    it's in a 25 gallon drum with yellow plumbs to make wine.
    i get the plumbs from the back garden and so have only lost on the sugar and yeast
    if it has failed.

  25. #50
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    Quote Originally Posted by billy the kid
    just noticed a thin white thread like substance starting to cover over the top of the brew. looks nasty and fear it's all heading for the bog.
    Doesn't sound good, but before you throw it out have a very little taste, it might have become vinegar which you could use. Can you post up a pic for the resident expert brewologist here?

    PAGING PIWANOI TO THE WHITE COURTESY PHONE STAT - YOUR PRESENCE IS NEEDED!

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