Wine making at home.

Post by **Mudguard** » February 22, 2013, 4:29 pm

Would anyone know where one may buy wine making materials for the making of fruit wines at home. Cheers Mudguard.

Post by **rick** » February 22, 2013, 11:51 pm

It's illegal to brew anything in Thailand without a licence. So getting any kits not easy.

Post by **Kodok** » February 23, 2013, 1:44 am

Hi,

I am currently wrking in Norway and I just bought a set that includes everything you need to make wine. My plan is to bring it with me when I go to Thailand. The entire box with all the materials is about 500 Baht in Norway. I could easily bring one set for you too, should you be interested.

/K

Post by **Mudguard** » March 5, 2013, 10:42 am

Thank you very much Kodok.. You are very kind to offer. If it is no trouble I will take-up your offer. Please advise further details etc.. My email howardjames82@hotmail.com.. Cheers Mudguard.

Post by **BigRick808** » June 1, 2013, 3:25 am

Mudguard wrote:Thank you very much Kodok.. You are very kind to offer. If it is no trouble I will take-up your offer. Please advise further details etc.. My email howardjames82@hotmail.com.. Cheers Mudguard.

Hi! Just curious...did you get your winery abubblin?

If not, all you really need is wine yeast and an airlock for a minimum setup. I really enjoy berry wines, and apple. A good glass of gently spiced mead can really do wonders, as well. $\:D/$

Post by **Mudguard** » October 14, 2013, 8:27 pm

No I have not got anything going yet...Thanks for the info..

Post by **douglas** » October 15, 2013, 12:40 pm

hI.
Good luck on your efforts. Used to do all my own wine making back home. For red wine I used sloes from the blackthorn tree. A begger to pick but made a good base for red wine. The best wine I ever made was parsnip wine, very good and strong, Worth a try. Potato wine was also good, and strong.

Post by **BigRick808** » October 16, 2013, 12:20 am

Tater wine! mmmm mm

What kinda yeast ya use for that? --seriously. Hell, I'd give it a try. I have tried tomato wine, and actually, it was pretty good.

Post by **mortiboy** » October 16, 2013, 9:08 am

Thai's make a rice wine (Sato) I dont know where they get the yeast.
My ex wife used to make it. She had these balls of some kind of yeast.
Said come from Laos
Put rice in a large tub,added water .... no sugar! covered it with cloth.
Real nice sweet wine.mostly drunk before fermentation ceased!

Post by **BobHelm** » October 16, 2013, 9:14 am

Dried yeast is for sale, certainly in the small baking section at Topps.
In a small brown glass bottle marked PERFECT in large white letters a blue background on the label..

Post by **mortiboy** » October 16, 2013, 9:22 am

"Perfect " yeast is for baking it is not suitable for wine making.
Although will ferment OK, is not strong enough to work on wine.
Also if completely fermented through, leaves an after taste

Post by **BobHelm** » October 16, 2013, 9:27 am

Most yeasts used in baking are of the same species common in alcoholic fermentation. In addition, Saccharomyces exiguus (also known as S. minor), a wild yeast found on plants, fruits, and grains, is occasionally used for baking. In breadmaking, the yeast initially respires aerobically, producing carbon dioxide and water. When the oxygen is depleted, fermentation begins, producing ethanol as a waste product; however, this evaporates during baking.

http://en.wikipedia.org/wiki/Yeast

Post by **mortiboy** » October 16, 2013, 9:41 am

This site seems interesting....".How to make wine from common household items"
http://www.warpbreach.com/6/6.html

Post by **BigRick808** » October 16, 2013, 1:51 pm

Yes, there is a difference between species and strain. You can use an analogy with people--all human--many strains--different characteristics. Although very similar in many ways, as well.

Sure you can use bread yeast if you don't have something better. I guess if that's what you're use to and you like what you've been drinking, the other stuff may taste strange

That being said, I'll stick with wine yeast.

I recommend Montrachet. It produces good reds or whites; has a fairly wide temperature range; and can produce alcohol to 12% or so. I don't like wine stronger than that.

If making mead, I use Champagne yeast. That can reach levels to 18%. I usually stop mine at 16% for a somewhat sweet mead, or 18% for a dry mead.