Vinter thread, brewing and ferminting.

[Skunky Dunk Farms]

Ok I've talked a bit round here about our winemaking hobby.

This is the first part, prep of fruit, boiling the water and disolving the sugar.
These are two 5 gallon batches.
20 lbs of plums, 1-1/2 gallons water, 10 lbs sugar per batch.
We use 5 gallon paint strainer bags to hold the fruit, it makes it easier to remove fruit .

 

[Skunky Dunk Farms]

Hmm, we started with 90lbs of Santa Rosa plums and after pitting we ended up with about 80lbs.
So it was enough for 18 gallons or 3 batches of wine and we've got 20lbs left to makemy most favorite jelly!

 

[Hugh Jass]

Subbed for this - never made vino, but those plums look awesome

 

[Brokehoe]

Awesome thank you for taking time for this @Skunky Dunk Farms

 

[Kanzeon]

That looks awesome!!

Next time, try carbonically macerating some of the plums by putting just them and granulated sugar inside pressure-tight containers like Ball jars or a pressure cooker and leaving it in the refrigerator for a month before pressing and filtering. You could also add herbs/spices if you want them in the final product. It'll come out lightly carbonated from the pressurized fermentation (similar to Lambrusco), and the fruit flavors will be emphasized. Same trick works for essentially all stonefruit and berries!

 

[Skunky Dunk Farms]

That looks awesome!!

Next time, try carbonically macerating some of the plums by putting just them and granulated sugar inside pressure-tight containers like Ball jars or a pressure cooker and leaving it in the refrigerator for a month before pressing and filtering. You could also add herbs/spices if you want them in the final product. It'll come out lightly carbonated from the pressurized fermentation (similar to Lambrusco), and the fruit flavors will be emphasized. Same trick works for essentially all stonefruit and berries!

Along the lines of kombucha?
I love me some homemade gingerale.
Yes, there are a few fermented fruit delights available for anyone with some spare time.
Peaches and nectarines up next.

 

[Kanzeon]

Similar to booch, but without any added liquid. The pressure that builds up in the container will ferment the fruit from the inside out and you'll get a super-flavorful liqueur/wine. You can also keep it longer after that to make vinegar, just drip in some Bragg's with the mother and leave it.

 

[WillieP]

I just went back the other day and looked to see how long I have been making wine, turns out the first batch was 16 years ago.
It was made with southern Illinois peaches fresh from the orchard.
The list of 'country' wines would be peach, apple, spiced apple, black raspberry, blackberry, triple berry (blackberry, black raspberry and blueberry), rhubarb, and cranberry.
(I think that's all the flavors)
I have also made 'kit' wines, the wife has a fancy for Riesling wines. I have made these plain or added additional fruit, like tart cherries or cranberries.
I have also dabbled with making mead, but just in 1-gallon batches.
When my son got out of the Marines, we got big into the craft beer thing and I started homebrewing, that was 6-8 years ago.
I gave that up a couple of years ago when they made me go gluten-free.
All the fermenting hobbies that I have done have been a lot of fun.

It amazes me that I can brew 200 gallons of wine and 200 gallons of beer (two adults in the household) per year, LEGALLY, and I can't distill any of it.
I can make 400 gallons; I just can't concentrate it by removing the excess water.
It makes no sense at all to me.

Happy fermenting Skunky!
Cheers,
WillieP

 

[UncleB]

Subbed for sure, Skunky Daddy.
You are the definition of a Renaissance Man indeed.

 

[JollyPete]

Made cider, beer, and liquor, wine is the final frontier! We have a useless plum tree here I bet I could pull 30-40# off.

Are you measuring brix, ph, ferm temps, etc? Kinda yeast ya using?

Re Kanzeon: do beware of bottle bombs by doing this, good to burp them.

 

[Skunky Dunk Farms]

I just went back the other day and looked to see how long I have been making wine, turns out the first batch was 16 years ago.
It was made with southern Illinois peaches fresh from the orchard.
The list of 'country' wines would be peach, apple, spiced apple, black raspberry, blackberry, triple berry (blackberry, black raspberry and blueberry), rhubarb, and cranberry.
(I think that's all the flavors)
I have also made 'kit' wines, the wife has a fancy for Riesling wines. I have made these plain or added additional fruit, like tart cherries or cranberries.
I have also dabbled with making mead, but just in 1-gallon batches.
When my son got out of the Marines, we got big into the craft beer thing and I started homebrewing, that was 6-8 years ago.
I gave that up a couple of years ago when they made me go gluten-free.
All the fermenting hobbies that I have done have been a lot of fun.

It amazes me that I can brew 200 gallons of wine and 200 gallons of beer (two adults in the household) per year, LEGALLY, and I can't distill any of it.
I can make 400 gallons; I just can't concentrate it by removing the excess water.
It makes no sense at all to me.

Happy fermenting Skunky!
Cheers,
WillieP

Most states you can distill a minimum of gallons of ethanol a year too like beer etc. Just smaller amounts.
We have a Kegco for a pot and a copper still kit.

Add half a foot of copper (real copper) wool in the colum. Cooling water in and out the condenser and drip drip drip away to sweet corn magic!

 

[WillieP]

Most states you can distill a minimum of gallons of ethanol a year too like beer etc. Just smaller amounts.
We have a Kegco for a pot and a copper still kit.View attachment 126476View attachment 126477

Add half a foot of copper (real copper) wool in the colum. Cooling water in and out the condenser and drip drip drip away to sweet corn magic!

Sorry Skunky, I have to respectfully disagree.
Nowhere in the USA is it legal to home distill for personal use.
Still a federal offence. (pun intended. ? )

TTBGov - Penalties for Illegal Distilling

There is no personal use or home distilling exemption for Distilled Spirits. This page describes the penalties for making distilled spirits without a permit.

www.ttb.gov

 

[Skunky Dunk Farms]

Sorry Skunky, I have to respectfully disagree.
Nowhere in the USA is it legal to home distill for personal use.
Still a federal offence. (pun intended. ? )

TTBGov - Penalties for Illegal Distilling

There is no personal use or home distilling exemption for Distilled Spirits. This page describes the penalties for making distilled spirits without a permit.

www.ttb.gov

Wink wink lol.

 

[GthaEnigma]

 

[Skunky Dunk Farms]

Sorry Skunky, I have to respectfully disagree.
Nowhere in the USA is it legal to home distill for personal use.
Still a federal offence. (pun intended. ? )

TTBGov - Penalties for Illegal Distilling

There is no personal use or home distilling exemption for Distilled Spirits. This page describes the penalties for making distilled spirits without a permit.

www.ttb.gov

Lol, I guess I meant to say if ya aren't selling it or havin a semi drop your corn off you'd probably be ok to make your own "fuel".

 

[Skunky Dunk Farms]

So we have 3 buckets of wine.
I boiled the water, added and disolved sugar, poured boiling water over fruit and cover till cool yesterday
Then add campden tablets to kill all wild yeasts, add yeast nutrient, pectic enzyme, acid blend and tannin.
Cover for 24 hours.
Today at around 6pm I'll pitch yeast, I use Levin 1116 dry yeast hydrated in water and honey for 15 minutes to wake up.
Install airlock andxwatch the magic happen.
In about 12 hours they'll start farting out CO2 as the yeast devours the sugars.

 

[Skunky Dunk Farms]

Away they go!
View attachment 20220718_071836.mp4

 

[Skunky Dunk Farms]

View attachment 20220719_055250.mp4

 

[Polyuro]

Sorry Skunky, I have to respectfully disagree.
Nowhere in the USA is it legal to home distill for personal use.
Still a federal offence. (pun intended. ? )

TTBGov - Penalties for Illegal Distilling

There is no personal use or home distilling exemption for Distilled Spirits. This page describes the penalties for making distilled spirits without a permit.

www.ttb.gov

Wink wink lol.

Just tell the federal agents who show up at your door that it's under 80 proof and all is well!

 

[Skunky Dunk Farms]

We pulled all tge plums from tge 3 buckets this mornin.
Smell was excellent with the boozy smells comin on.
Still fermenting away, in about a week we'll rack them into 6 gallon carboy's to get it off the dregs and let em roll until they suite the wifes taste.