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stuhan

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Bought this, yesterday afternoon in Tesco's. It was 81baht, they didn't have the Red one.

I need to get hold of a one litre bottle or container, as I intend filling it with Blueberries, pouring the BC into it & leaving it for a few months.

I'll update the thread when I get a botten...😀

 

IMG_20210820_055358.thumb.jpg.1a233ebc514def4d649d371356070c11.jpg

 

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Measured the Pineapple wine just now, the SG is at 1000,

down from 1070. ABV is 9.1%.

Smells great, & hasn't finished it's primary fermentation.

(see Stu's earlier post explaining this)

I would like to get the SG down a bit more, & will add 250g sugar today, & remeasure in 2 days.

Does that sound reasonable Stu?

What would you do?

@stuhan

 

 

 

IMG20210820062908.jpg

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1 hour ago, Faraday said:

Bought this, yesterday afternoon in Tesco's. It was 81baht, they didn't have the Red one.

I need to get hold of a one litre bottle or container, as I intend filling it with Blueberries, pouring the BC into it & leaving it for a few months.

I'll update the thread when I get a botten...😀

IMG_20210820_055358.thumb.jpg.1a233ebc514def4d649d371356070c11.jpg

BIG C normally stock both these,where i get mine.

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53 minutes ago, Faraday said:

Measured the Pineapple wine just now, the SG is at 1000,

down from 1070. ABV is 9.1%.

Smells great, & hasn't finished it's primary fermentation.

(see Stu's earlier post explaining this)

I would like to get the SG down a bit more, & will add 250g sugar today, & remeasure in 2 days.

Does that sound reasonable Stu?

What would you do?

@stuhan

IMG20210820062908.jpg

Is your total amount 5L or 6L

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20 minutes ago, Faraday said:

5L

Calculating, it works out adding 250g of sugar will give you appx 14% if you finish it at 0.995 or nearly 15% if you can get it to 0.990.

Finishing at 1.000 would give you appx 13.5%

So yes that's reasonable

 

Edited by stuhan
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42 minutes ago, Faraday said:

5L

If my 6L of lime will go 1.000 =17.5%:  0.995 = 18.2%:  0.990 = 18.8%. Just tasted a sample,it's already dry so tomorrow i will check the O.G still to lively at the mo.Tastes great,looking forward to this one,which being lime & so acid i was never sure if it would work,but it has worked better than any others.

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25 minutes ago, stuhan said:

If my 6L of lime will go 1.000 =17.5%:  0.995 = 18.2%:  0.990 = 18.8%. Just tasted a sample,it's already dry so tomorrow i will check the O.G still to lively at the mo.Tastes great,looking forward to this one,which being lime & so acid i was never sure if it would work,but it has worked better than any others.

18.8%!

Iesus Christus that's strong!

I've had some South African wine, which was 14%, after three glasses even those muffin top munters looked sexy.

Well, not quite!!

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4 minutes ago, Faraday said:

18.8%!

Iesus Christus that's strong!

I've had some South African wine, which was 14%, after three glasses even those muffin top munters looked sexy.

Well, not quite!!

Puts hairs on your chest🤣

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Got a load of these from our fruit delivery lady.

Thai Blueberry - Mao Luang - หมากเม่าหลวง.

They are have stones inside them & do taste a little bit sour, but nice.

What are your thoughts on making wine from them?

 

IMG_20210820_091322.thumb.jpg.a6645055c91f14fc55a98fccdc3c1235.jpg

IMG_20210820_091249.jpg

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This is my Passion fruit vine,i planted this from a cutting i took 4 months ago ,only a 10" cutting,thought it had died then 2 months ago it went mad,and now it's 12 ft and spreading. Should produce first fruits late next year or year after. Will be making passion fruit wine with it's produce [ lovely].

IMG_20210820_085031.jpg

IMG_20210820_085108.jpg

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2 minutes ago, Bluesofa said:

I haven't got a chest. Will it put hairs on my otterman?

Why, what happened to the poor thing - you been shaving it again! 🤣

 

 

c1_3659832.jpg

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2 minutes ago, Faraday said:

Got a load of these from our fruit delivery lady.

Thai Blueberry - Mao Luang - หมากเม่าหลวง.

They are have stones inside them & do taste a little bit sour, but nice.

What are your thoughts on making wine from them?

IMG_20210820_091322.thumb.jpg.a6645055c91f14fc55a98fccdc3c1235.jpg

IMG_20210820_091249.jpg

Wow yes give it a go,if you can make cherry wine from sweet & sour cherries why not, i made a batch from local blackberries given to me, they were a bit sour but turned out great. Def go for it.

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Good morning everyone. Thank you for all of the great posts.

I started some easy supermarket fruit juice wine 2 days ago. This is my 1st time attempting this and nothing was done 'professionally', just wanted to throw it together real quick & see what happened.

I decided to get 5 different types of juice. I know some will be better than others but I just wanted to see the difference in each the 1st time since it is kind of a practice run.

OK, I made the below, all 100% juice, 1 liter each.....

ORANGE - 105 grams of sugar/carton
PINEAPPLE - 105 grams of sugar/carton
GUAVA - 135 grams of sugar/carton
APPLE - 120 grams of sugar/carton
APPLE/GRAPE/CRANBERRY MIX - 115 grams of sugar/carton

I just used sugar & Red Star Cuvee yeast.

I noticed the orange, pineapple & guava really took off fast & started foaming a lot in about 1-2 hours. The bubbles in the bottles have been going crazy since, it looks like a Jacuzzi in there! Especially the pineapple juice. The apple & mix juice have not produced much foam on top, they are just bubbling steadily, kind of like a freshly opened soda.

I used about 250 grams of sugar/liter & poured the 1 liter juice carton into a 1.5 liter plastic water bottle. The juice has 135 grams of sugar in 1 carton as mentioned above. I used the same amount of sugar in each juice...except for the orange, I used a little more just to see what happened.

I do not have a hydrometer yet, just sugar & yeast.

I checked this morning & the guava has almost stopped bubbling now. Do you guys think it has already fermented in 48 hours?

Any quick opinions would be appreciated, thank you!

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10 minutes ago, WaccineChinawatiiRaporn said:

checked this morning & the guava has almost stopped bubbling now. Do you guys think it has already fermented in 48 hours?

Have a look at Stu's earlier post #38549

If it's still bubbling, it has finished yet.

The initial fermentation are quite lively, then settle down after a couple of days.

I made some Mango carton juice a few weeks ago, after the vigorous fermentation you have described, it then bubbled very slowly for another 10 days.

So, to answer your question. No, it hasn't finished yet.

Patience my friend, patience....☺️

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Ha ha, OK thank you!

I was just wondering if I might need to add some more sugar. It is bubbling very slowly now, almost stagnant.

Anyways...I'll let them sit another week or two. They at least smell good. Gonna have that yeasty fruity cologne on the clothes in the closet for awhile.

How does the mango juice turn out? Is it sweet enough after everything is finished? How much sugar do you add/liter?

Edited by WaccineChinawatiiRaporn
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1 hour ago, Faraday said:

I dissolved 200g of sugar in 100ml, & added it to the Pineapple wine half an hour ago 

Lovely fermentation...!!

IMG20210820094341.jpg

Looking good

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1 hour ago, WaccineChinawatiiRaporn said:

Good morning everyone. Thank you for all of the great posts.

I started some easy supermarket fruit juice wine 2 days ago. This is my 1st time attempting this and nothing was done 'professionally', just wanted to throw it together real quick & see what happened.

I decided to get 5 different types of juice. I know some will be better than others but I just wanted to see the difference in each the 1st time since it is kind of a practice run.

OK, I made the below, all 100% juice, 1 liter each.....

ORANGE - 105 grams of sugar/carton
PINEAPPLE - 105 grams of sugar/carton
GUAVA - 135 grams of sugar/carton
APPLE - 120 grams of sugar/carton
APPLE/GRAPE/CRANBERRY MIX - 115 grams of sugar/carton

I just used sugar & Red Star Cuvee yeast.

I noticed the orange, pineapple & guava really took off fast & started foaming a lot in about 1-2 hours. The bubbles in the bottles have been going crazy since, it looks like a Jacuzzi in there! Especially the pineapple juice. The apple & mix juice have not produced much foam on top, they are just bubbling steadily, kind of like a freshly opened soda.

I used about 250 grams of sugar/liter & poured the 1 liter juice carton into a 1.5 liter plastic water bottle. The juice has 135 grams of sugar in 1 carton as mentioned above. I used the same amount of sugar in each juice...except for the orange, I used a little more just to see what happened.

I do not have a hydrometer yet, just sugar & yeast.

I checked this morning & the guava has almost stopped bubbling now. Do you guys think it has already fermented in 48 hours?

Any quick opinions would be appreciated, thank you!

I like your style,try 5 not just won that's cool. 2 day's is a bit fast, really 2-3 weeks required even with small amounts. Airlocks are not full proof that fermentation is finished, only a hydrometer can tell you that,so let them sit for at least another 2 weeks then taste them to see if they are still sweet,if not sweet then the yeast has done it's job,and should be drinkable though maybe still cloudy but still can drink if you don't want to store it.

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1 hour ago, WaccineChinawatiiRaporn said:

Ha ha, OK thank you!

I was just wondering if I might need to add some more sugar. It is bubbling very slowly now, almost stagnant.

Anyways...I'll let them sit another week or two. They at least smell good. Gonna have that yeasty fruity cologne on the clothes in the closet for awhile.

How does the mango juice turn out? Is it sweet enough after everything is finished? How much sugar do you add/liter?

Best not to add sugar without a hydrometer,to much could kill the yeast. As a rule,, 1gallon uses 1kg of sugar 4L to a gallon = 250g of sugar  per 1L  so your amounts of sugar seem ok  and you took into account sugar already in the cartons of juice.I take it you used one 5g packet of yeast divided evenly with your wines, that would be fine and more than enough.

Edited by stuhan
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13 minutes ago, stuhan said:

I like your style,try 5 not just won that's cool. 2 day's is a bit fast, really 2-3 weeks required even with small amounts. Airlocks are not full proof that fermentation is finished, only a hydrometer can tell you that,so let them sit for at least another 2 weeks then taste them to see if they are still sweet,if not sweet then the yeast has done it's job,and should be drinkable though maybe still cloudy but still can drink if you don't want to store it.

Thank you Kruu Stu....you are the Paw Paw of this thread! Legend in the making . . .

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Yeah, just a little yeast, I guess that is right, about 1 gram/liter

Maybe they yeast in the guava was killed off quick, it does have the most sugar of all the juices. Not worried too much, I'll check it out later.

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1 hour ago, WaccineChinawatiiRaporn said:

How does the mango juice turn out? Is it sweet enough after everything is finished? How much sugar do you add/liter?

The Mango wine has long gone...🥂

It was fine, tasted ok. I used 1kg sugar to 4 litres water.

Btw, what's the story with your TT name?

Just cannot work it out.

 

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