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Thread: I made wine

  1. #126
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    I don't see why anyone wouldn't use a washed out glass bottle to ferment their yeast in.
    Why does it amuse you so?
    I try to reuse as much as possible. It seems a shame to throw out something so robust, practical and useful. Wouldn't you agree?
    If we stop testing right now wed have very few cases, if any. Donald J Trump.

  2. #127
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Cujo View Post
    I've had about 50% success rate so far.
    Not bad for 73 pence per gallon.

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    'pence'?
    How much is a 'pence'?

  4. #129
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    Quote Originally Posted by Iceman123 View Post
    Coca Cola
    Pint glass filled with half cola and half red wine is definitely a party drink when the Candombe drums get beat in Montevideo.

  5. #130
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    Quote Originally Posted by Cujo View Post
    'pence'?
    How much is a 'pence'?
    Not a lot, but maybe we can market your next vintage under this name -

    “Penny Dreadful Wine”

    There you go

  6. #131
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    Quote Originally Posted by Iceman123 View Post
    Not a lot, but maybe we can market your next vintage under this name -

    “Penny Dreadful Wine”

    There you go
    How do you know it's dreadful?

  7. #132
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    Quote Originally Posted by Cujo View Post
    'pence'?
    How much is a 'pence'?
    Either 1/100 of a pound or 1/240 of a pound depending which time you are talking about ( for uk anyway)

  8. #133
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    So I bought some wine making yeast online and it turned out to be Saccharomyces cerevisiae.
    So I did some research.

    All strains of S. cerevisiae can grow aerobically on glucose, maltose, and trehalose and fail to grow on lactose and cellobiose. However, growth on other sugars is variable. Galactose and fructose are shown to be two of the best fermenting sugars. The ability of yeasts to use different sugars can differ depending on whether they are grown aerobically or anaerobically. Some strains cannot grow anaerobically on sucrose and trehalose.

    All strains can use ammonia and urea as the sole nitrogen source, but cannot use nitrate, since they lack the ability to reduce them to ammonium ions. They can also use most amino acids, small peptides, and nitrogen bases as nitrogen sources. Histidine, glycine, cystine, and lysine are, however, not readily used. S. cerevisiae does not excrete proteases, so extracellular protein cannot be metabolized.


    Yeasts also have a requirement for phosphorus, which is assimilated as a dihydrogen phosphate ion, and sulfur, which can be assimilated as a sulfate ion or as organic sulfur compounds such as the amino acids methionine and cysteine. Some metals, like magnesium, iron, calcium, and zinc, are also required for good growth of the yeast.


    Concerning organic requirements, most strains of S. cerevisiae require biotin. Indeed, a S. cerevisiae-based growth assay laid the foundation for the isolation, crystallisation, and later structural determination of biotin. Most strains also require pantothenate for full growth. In general, S. cerevisiae is prototrophic for vitamins.


    Mating


    Saccharomyces cerevisiae mating type a with a cellular bulging called a shmoo in response to α-factor
    Main article: Mating of yeast
    Yeast has two mating types, a and α (alpha), which show primitive aspects of sex differentiation.[27] As in many other eukaryotes, mating leads to genetic recombination, i.e. production of novel combinations of chromosomes. Two haploid yeast cells of opposite mating type can mate to form diploid cells that can either sporulate to form another generation of haploid cells or continue to exist as diploid cells. Mating has been exploited by biologists as a tool to combine genes, plasmids, or proteins at will.


    The mating pathway employs a G protein-coupled receptor, G protein, RGS protein, and three-tiered MAPK signaling cascade that is homologous to those found in humans. This feature has been exploited by biologists to investigate basic mechanisms of signal transduction and desensitization.


    Cell cycle
    Growth in yeast is synchronised with the growth of the bud, which reaches the size of the mature cell by the time it separates from the parent cell. In well nourished, rapidly growing yeast cultures, all the cells can be seen to have buds, since bud formation occupies the whole cell cycle. Both mother and daughter cells can initiate bud formation before cell separation has occurred. In yeast cultures growing more slowly, cells lacking buds can be seen, and bud formation only occupies a part of the cell cycle.


    Cytokinesis
    Cytokinesis enables budding yeast Saccharomyces cerevisiae to divide into two daughter cells. S. cerevisiae forms a bud which can grow throughout its cell cycle and later leaves its mother cell when mitosis has completed.[28]


    S. cerevisiae is relevant to cell cycle studies because it divides asymmetrically by using a polarized cell to make two daughters with different fates and sizes. Similarly, stem cells use asymmetric division for self-renewal and differentiation.[29]


    Timing
    For many cells, M phase does not happen until S phase is complete. However, for entry into mitosis in S. cerevisiae this is not true. Cytokinesis begins with the budding process in late G1 and is not completed until about halfway through the next cycle. The assembly of the spindle can happen before S phase has finished duplicating the chromosomes.[28] Additionally, there is a lack of clearly defined G2 in between M and S. Thus, there is a lack of extensive regulation present in higher eukaryotes.[28]


    When the daughter emerges, the daughter is two-thirds the size of the mother.[30] Throughout the process, the mother displays little to no change in size.[31] The RAM pathway is activated in the daughter cell immediately after cytokinesis is complete. This pathway makes sure that the daughter has separated properly.[30]
    Which maybe wasn't such a good idea because now my brain hurts and I still don't feel any smarter.

    Saccharomyces cerevisiae - Wikipedia

    I will trust Wiki on a non controversial topic like this.
    Last edited by Cujo; 29-06-2020 at 08:16 PM.

  9. #134
    Thailand Expat TheRealKW's Avatar
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    That first paragraph is kind of critical to your wine making successes

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    Quote Originally Posted by TheRealKW View Post
    That first paragraph is kind of critical to your wine making successes
    Yes, it looks like I'll need to find a source of fructose. The fruit juice will obviously have it but all recipes suggest adding sugar. The recipe that started all this required 250g per bottle.

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    Enjoy your wine, Cujo!
    My dad used to make it, and all I remember is barrels with wine in it.
    I enjoy the odd glass of Chardonnay!

  12. #137
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    Quote Originally Posted by Cujo View Post
    So I bought some wine making yeast online and it turned out to be Saccharomyces cerevisiae.
    So I did some research.


    Which maybe wasn't such a good idea because now my brain hurts and I still don't feel any smarter.

    Saccharomyces cerevisiae - Wikipedia

    I will trust Wiki on a non controversial topic like this.
    Just stick it in the juice with some sugar. It will be fine....

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    I've got 10 kilos of lovely sweet ripe purple grapes here that I'd like to combine with a little Saccharomyces cerevisiae. Whick in case you're interested the packet informs me 10 grams will make 50 'kg'? (litres?) of wine.
    Any ideas how to separate the grape juice and the skins/seeds? I don't want to brew it with the skins as that's quite a process and unlike ANT I don't have a garden shed.

  14. #139
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    Quote Originally Posted by Cujo View Post
    Any ideas how to separate the grape juice and the skins/seeds?
    I made wine-5156_photo_xl-jpg

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    I've got 10 kilos of lovely sweet ripe purple grapes here that I'd like to combine with a little&nbsp;Saccharomyces cerevisiae. Whick in case you're interested the packet informs me 10 grams will make 50 'kg'? (litres?) of wine.<br>Any ideas how to separate the grape juice and the skins/seeds? I don't want to brew it with the skins as that's quite a process and unlike ANT I don't have a garden shed.

  16. #141
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    How to calculate the alcohol content of wine using a hydrometer.
    Subtract the Original Gravity from the Final Gravity.
    Multiply this number by 131.25.
    The resulting number is your alcohol percent, or ABV%

  18. #143
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    Today's bottling will be Berry Mix, thank you Sun Top. Also, imported from the USA we have a 1.84 litre jug of cranberry flavoured juice blend.

    I'll let you all know in a month how these turn out.

    I made wine-20200704_124606-jpg

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    So this, made from 4 litres of grape juice, a kilo of sugar 3 litres of water and yeast..



    I siphoned into a similar Jar about a week ago, being sure not to disturb the sediment then today siphoned some off into a couple of bottles and put them in the fridge.
    It's a dry, very drinkable wine.

    I made wine-winerose-jpg

    Though seems to be low alcohol.
    I've ordered a hydrometer.

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    Looks nice and clear.

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    The last of the apple wine. I put 10 grams of sugar in a week before using.
    Apparently, according to informed sources, the yeast eats the sugar producing alcohol up to 12-14 percent and then the alcohol kills off the yeast which dies and sinks to the bottom leaving whatever excess sugar is in the mix, well,... in the mix.
    So the last of the apple wine was very sweet but also quite strong.
    So my moan of the day, the missus, who helped me order the winemakers yeast and hydrometer got to chatting to the neighbours, many of whom it turns out are amateur winemakers themselves, and the seller of yeast, and now she reckons SHE can make wine. So I lost the grapes to her effort which REALLY pisses me off.
    Not losing the grapes, but having my new hobby hijacked.
    Time to start growing dope. Findiing seeds is the problem. Damn those seedless heads.
    Last edited by Cujo; 04-07-2020 at 08:16 PM.

  22. #147
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    Today's starter for next month's enjoyment...

    Berry Mix
    I made wine-20200711_125423-jpg

    Goji berry
    I made wine-20200711_125351-jpg

    Super berries
    I made wine-20200711_125325-jpg

    Sour Cherry Juice
    I made wine-20200711_125216-jpg

  23. #148
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    Quote Originally Posted by happynz View Post
    Today's starter for next month's enjoyment...

    Berry Mix
    I made wine-20200711_125423-jpg

    Goji berry
    I made wine-20200711_125351-jpg

    Super berries
    I made wine-20200711_125325-jpg

    Sour Cherry Juice
    I made wine-20200711_125216-jpg
    A bit thin on details. How do you plan to proceed?
    I used a pure orange juice, about 300g of sugar and a teaspoon of 'winemakers yeast?' and ended up with a bottle of quite alcoholic but somewhat sour something.

  24. #149
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    Ah...it's all fermenting away at the moment. Next weekend I'll try to remember to do a photo-step-by-step.

    My basic recipe is 250ml of sugar, one litre of preservative-free fruit juice (whatever looks interesting at the supermarket), and yeast (nothing special, just the stuff that is on the market shelf).

    Take a clean bottle (I use those 1.5 litre water bottles from the shops as they're already sterile. I dump the water from the bottles into another larger water container). Pour in 250ml of regular sugar and then I add a litre of whatever juice I brought home. Give this a vigorous shake to dissolve all the sugar.

    As for the yeast, I mix a spoonful of honey with approximately 75ml of body temp water (35.8C to 38.0C). Give it a good ol' stir until honey is dissolved... add a level tablespoon of the yeast and stir it all up. It takes about a minute to have the wee yeasties going bonkers. Let them be for about five minutes and then give the yeast mixture a good stir before you add it to the juice and sugar mix. Cap the bottle, give it a good shake, twist the cap anti-clockwise until you feel/hear gas escape. Put the bottle somewhere dark and forget about it for a few weeks.

    I have no idea what percentage of alcohol I end up. If my wife has a half glass and she gets the "Asian Red Face", I reckon it's full of the good stuff.
    Pues, aqu estamos.

  25. #150
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    Quote Originally Posted by happynz View Post

    I have no idea what percentage of alcohol I end up. If my wife has a half glass and she gets the "Asian Red Face", I reckon it's full of the good stuff.
    same here.

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