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Thread: I made wine

  1. #101
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    Quote Originally Posted by NamPikToot View Post
    Cujo, get some of this in just in case you can't wait 3 weeks

    Attachment 53365
    Shall do. Meanwhile somehow, at some point I had some left over and put it in a small, empty, glass ketchup bottle I found at the back of the cupboard.
    It has a metal twist top. Anyway I pulled that out after about 3 weeks and stuck it in the fridge. When I got it out this morning it was crystal clear and when I opened it it fizzed like a sparkling wine.
    It was very nice but hard to judge the alcohol content as there was so little.
    Anyway just ordered some wine making yeast. (Turns out just any old yeast will do but yeast specifically for wine is better).
    Apparently if you get some muscat grapes yeast grows naturally on them and you casn cultivate your own.
    Alternatively and as a backup I've asked the office girls not to wash there pussies for a couple of weeks and I'll be doing a scraping.
    “If we stop testing right now we’d have very few cases, if any.” Donald J Trump.

  2. #102
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    ^ different yeast strains have differing abilities to live in different alcohol strengths - lots of differenteses there

  3. #103
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    Quote Originally Posted by Cujo View Post
    Alternatively and as a backup I've asked the office girls not to wash there pussies for a couple of weeks and I'll be doing a scraping.
    Apparently it works.

    Vagina beer is a new Indiegogo campaign promoting Bottled Instinct beer made from vagina | Metro News

  4. #104
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    Is that cockney rhyming.

  5. #105
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    Well, duh.
    Where do you think I got the idea.

  6. #106
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    Hi everyone
    Not been on here in a while .. however just seen this thread and my hobby is brewing so just adding my two cents
    In my experience using the proper yeast is essential if you don't get it right your pissing in a hurricane... I've tried
    Many and red star champagne is the best it's a strong strain that produces high alcohol content ... you can buy on
    Lazada it's like 1200baht for 12 sachets ...I have photos of everything if somebody can help me how to put up photos
    Sorry I'm new to this......

  7. #107
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    Hi everyone
    ive not been on here for a while.. but I've bee n doing this for sometime so
    its just my two cents... using the proper yeast is essential I've tried many and I've
    found this one to work best wheather your fermintating wine or cider.. it's red star
    champane yeast.. it prouduces a high alcohol contest....

  8. #108
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    Today's effort hopefully will produce hard lemonade. I've made hibiscus and rose wine before and I was pleased with the results. It was quite floral (as expected) and as a bonus kicked like a mule.

    I made wine-20200627_120522-jpg

  9. #109
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    Quote Originally Posted by happynz View Post
    Today's effort hopefully will produce hard lemonade. I've made hibiscus and rose wine before and I was pleased with the results. It was quite floral (as expected) and as a bonus kicked like a mule.

    I made wine-20200627_120522-jpg
    Let us know how you get on.

    What's your method/process?

  10. #110
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    I made wine-20200627_141649-jpg

    OK, here we go. Lemon/mint and hibiscus/rose are in the primary fermentation vessels. The high tech airlock consists of a two-thirds counter-clockwise turn to allow the release of CO2 as well as prevent any nasties getting in. An elegant solution developed by broke arse hobo winos since ages ago.

    Pues, aquí estamos.

  11. #111
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    They'll bubble away for the day in a very warm room before going into storage in my wine cellar AKA the kitchen cupboard.

  12. #112
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    Using yeast?
    Added sugar?
    Acidity? I imagine the lemon mint won't need added acid. (And sounds good)
    The acid thing I recently found out about.

  13. #113
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    Juice, sugar, and yeast, yup. That and at least three weeks waiting time.

  14. #114
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    Who would think this forum contain so many wine connoisseurs .I always had you pegged as a beer crowd.
    When it comes to wine the first question I ask is "How much does it cost" .
    Well OK . I ask that about everything, but I do about wine too.

  15. #115
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    Quote Originally Posted by Cujo View Post
    I made wine
    No you didn't! You made shit.
    I would maybe use it for insecticide but nothing else.
    But then again....if the shoe fits....drink it.

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    Quote Originally Posted by HermantheGerman View Post
    No you didn't! You made shit.
    I would maybe use it for insecticide but nothing else.
    But then again....if the shoe fits....drink it.
    Oh dear, I see you got my red. Enjoy.
    Last edited by Cujo; 28-06-2020 at 03:41 PM.

  17. #117
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    ^
    You should not be sharing your winemaking process nor ingredients, you are crazy, Everyone will follow your lead and soon we will all be enjoying Parker rated 98 point vino for next to nix.

    Trade secrets laddie - keep it close to your chest. Coca Cola and Colonel Sanders never made that rookie mistake.

  18. #118
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    Quote Originally Posted by Iceman123 View Post
    Coca Cola
    Mixing his 'wine' with coke cola might make it palatable.

  19. #119
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    ^
    Possibly, can you go first?


  20. #120
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    Quote Originally Posted by Iceman123 View Post
    Possibly, can you go first?

    I'm not that much of a danger man.

    In college, I once drank a friend's "homebrewed chilli beer"... it was as bad as it sounds and I swore an oath, never again.

  21. #121
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    N8
    Quote Originally Posted by Cujo View Post
    Meanwhile somehow, at some point I had some left over
    Quelle surprise

  22. #122
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    Quote Originally Posted by I Coalman View Post
    I found using a starter bottle for the yeast was very successful.
    Using a clear, preferably sterilised bottle, put in some warm water. (For a 33cl bottle, about a third of the bottle, but it's not critical).
    Add half a teaspoon or so of sugar.
    Give it a shake until the sugar has dissolved.
    (Or mix sugar and water in a bowl and stir it before putting it in bottle.)
    Add yeast to bottle.
    Give it a shake, and loosely put a piece of cotton wool in the top of the bottle. (To stop flies getting in.)
    Leave in a warm place. (No problem in Thailand).
    After 15 minutes or so, it will have a layer of foam on top as the yeast is activated.
    Give it a shake, and pitch it in the warm, (certainly not in any way hot), juice mix.

    I brewed for many years, beer and wine, and found a starter bottle to give 100% success.
    Yes, that sure seems to work.

    I made wine-_20200628192748-jpg

    Just a little experiment.

  23. #123
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    Yes, that’ll do it. Most accomplished winemakers use a washed out bottle Of Heinz tomato sauce. Way to go Cujo.

  24. #124
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    Quote Originally Posted by Iceman123 View Post
    Yes, that’ll do it. Most accomplished winemakers use a washed out bottle Of Heinz tomato sauce. Way to go Cujo.


  25. #125
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    Quote Originally Posted by Iceman123 View Post
    Yes, that’ll do it. Most accomplished winemakers use a washed out bottle Of Heinz tomato sauce. Way to go Cujo.
    Interesting, so it looks like I'm on top of it.
    Actually that little bottle is brilliant.
    when i was doing the second batch I filled the 2 litre bottles and had just enough over for that bottle. It had the metal screw top and no gas vent so after 3 weeks I stuck it in the fridge. It was crystal clear and when I opened it it fizzed and formed bubbles. It was delicious.
    I've had about 50% success rate so far.

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