Aussiedistiller, Home Distilling, Moonshine, Home Brew

Here's a small sample I took out of the fermenter, I'm nearly tempted to rack 20 litres off and try my hand at making some plum wine :think:

MacStill wrote: I'm nearly tempted to rack 20 litres off and try my hand at making some plum wine :think:

Yeah I thought that for a few seconds and then I thought fuck that shit go the sliv :laughing-rolling: cause I didn't have 2000 ltr to play around with :icon-lol: :icon-lol: :icon-lol:

Care to PM me any pointers on turning a little bit into wine ? :D

MacStill wrote:Care to PM me any pointers on turning a little bit into wine ? :D

You're right there. I'd rack it to a smaller container and as you do add dissolved supermarket gelatine. Then wait a week to clarify and bottle. If you felt kinky you could throw a tiny bit of oak in to add the barrel aged flavour.

This was some of mine after racking, it wasn't all that bad, I've tasted worse than it sold as wine.



What does the gelatin do crow?

WineGlass wrote:What does the gelatin do crow?

BYB suggested that but what it does is settle out the solids :handgestures-thumbupleft:

crow wrote:

WineGlass wrote:What does the gelatin do crow?

BYB suggested that but what it does is settle out the solids :handgestures-thumbupleft:

This, it's sold as "finings"at all the HBS's.

Finings cost $5 a pack. Gelatine costs about .20c.

Whenever you see a wine label that says treated with egg or fish then this is finings that they use to polish up the product. Drops out all the gunk and particulates.

So how much would I use to clear 1200 litres ? :shifty:

Actually... finings I think you will find is not gelatine but does almost the same thing. i think you will find that that product is made of some sort of crustaceans it may also contain extracts from egg but yeah gelatine will do much the same thing for much much less

umm whoops, sorry BYB.

Not being a winemaker, I don't know, but what I knocked up certainly tasted and looked like wine. Probably a heap of other processes to go through to be called wine, but I reckon it was close.
As they say, if it looks like shit, and tastes like shit, it probably is

Maybe you would get a better yeild off 2000kg of plums making it into wine mac?

WineGlass wrote:
Maybe you would get a better yeild off 2000kg of plums making it into wine mac?

WTF ?

MacStill wrote:

WineGlass wrote:
Maybe you would get a better yeild off 2000kg of plums making it into wine mac?

WTF ?

I think he's still sore about his no add sugar shit yield Mac :laughing-rolling: and to tell you the truth I had so much trouble telling the difference in taste that I said fuck it and mixed it all together anyhow :handgestures-thumbupleft: As for the headache story hmm haven't had one yet from it so the verdict is "fap, fap , fap , fap :laughing-rolling:
Edit sorry EG I tried hard but just couldn't help myself :teasing-tease:

Hey empty, you deployed the age old magic method of "patience" I saw your crystal clear drop and yeah that would be" table wine" as they say in the classics.

To speed it up you use finings. As crow said the industrial stuff is egg/fish based but gelatine will do the same thing for cheaper.

It pulls the solids out very quickly.

MacStill wrote:So how much would I use to clear 1200 litres ? :shifty:

:think:

MacStill wrote:So how much would I use to clear 1200 litres ? :shifty:

I use 20g per 25l fermenter. So times 40 maybe?

Oh not the dreaded turbo clear??!!

Is that where the crap came from? Winemaking?

Of cause you only really need to clear the amount you are thinking of bottling as wine :handgestures-thumbupleft: . some of the gear I put in my boiler was pretty chewy and I had no issues what so ever

crow wrote:Of cause you only really need to clear the amount you are thinking of bottling as wine :handgestures-thumbupleft: . some of the gear I put in my boiler was pretty chewy and I had no issues what so ever

I'm tempted, but the internal elements and solids prolly aint going to be too flash

crow wrote:Of cause you only really need to clear the amount you are thinking of bottling as wine :handgestures-thumbupleft: . some of the gear I put in my boiler was pretty chewy and I had no issues what so ever

Same with my last two bubble runs. Loads of solids of fruit pulp but they came though fine.

BackyardBrewer wrote:

crow wrote:Of cause you only really need to clear the amount you are thinking of bottling as wine :handgestures-thumbupleft: . some of the gear I put in my boiler was pretty chewy and I had no issues what so ever

Same with my last two bubble runs. Loads of solids of fruit pulp but they came though fine.

With electric elements ?

Fuck I hope so, because if that's the case I'll be running mine tomorrow :pray: