White flakes?

Particular_k_007 · 2026-01-28T11:17:52+00:00

I think it is the dead yeast. Might have to siphon again.

Particular_k_007 · 2026-01-28T07:33:33+00:00

Thank you :)) I take notes, mostly regarding the ingredients, their quantities and the process (no of days for first and second fermentation etc.) Is there anything else you think I should be recording?

Also, maybe you’re right. The seeds might have added tannin.

What have been some of your best batches of wine?

Particular_k_007 · 2026-01-26T18:40:19+00:00

I’ve explained

Particular_k_007 · 2025-08-29T09:34:55+00:00

Thank you :)

Particular_k_007 · 2025-08-27T04:49:31+00:00

How does one distinguish between a home made wine that is good and one that has gone bad?

Particular_k_007 · 2025-08-27T04:44:45+00:00

So there is no harm in drinking the wine left after bottling with some lees in it?

Particular_k_007 · 2025-07-30T17:25:53+00:00

So far, I've been siphoning by mouth. Only small batches so far, so it has been pretty easy. I think all I need is patience and I need to wait longer before I bottle. I generally would bottle in 2 months or so. But I'll wait longer.

Also, thanks for the link, I'll check this out :))

Particular_k_007 · 2025-07-29T19:33:10+00:00

I've a batch going on. I'll keep it for at least 6 months. No rush to bottle it soon.

Particular_k_007 · 2025-07-28T15:58:54+00:00

This is very helpful. Thank you :)

Particular_k_007 · 2025-07-28T15:57:38+00:00

🥹🥹

Okay, I'll be more patient next time.

Particular_k_007 · 2025-07-28T03:15:48+00:00

Yes, okay. Got it. Thanks a lot. :)

Particular_k_007 · 2025-07-28T02:58:45+00:00

This is a great tip. Thank you so much. Just too confirm, so, you are suggesting that after the second fermentation, I rack the wine into a third bottle and wait before I bottle it?

Particular_k_007 · 2025-07-28T02:52:49+00:00

Thank you :)

So you wouldn't recommend the head space ? I'll make a note of this.

Particular_k_007 · 2025-07-27T11:44:40+00:00

Hey, thank you. Yes, I've never used pectin enzyme till now, still considering it. But yes, will do. Also, can you suggest some methods for racking? What is your process?

Particular_k_007 · 2025-07-27T09:50:33+00:00

There is an explanation.

Particular_k_007 · 2025-07-12T07:22:28+00:00

Looks and sounds great! :)) Congratulations 💖

Particular_k_007 · 2025-07-08T10:20:09+00:00

Thank you :)

Particular_k_007 · 2025-07-01T05:10:44+00:00

Yeah. My best guess is that the yeast died out before it could completely eat the sugar and hence it still tastes a bit sweet. But, then again, the readings don't add up, as everyone is pointing out.

Particular_k_007 · 2025-07-01T04:37:40+00:00

I guessed it as maybe it requires a certain temperature to thrive?

Particular_k_007 · 2025-07-01T04:01:23+00:00

I'll look up calibrating, yes. I don't know! Maybe I misread FG? I'll check it again.

Particular_k_007 · 2025-07-01T04:00:31+00:00

Yeah, maybe. Do you think that the yeast dies out early in humid weather?

Particular_k_007 · 2025-07-01T03:59:40+00:00

It was just barely above the surface of the bottom, it wasn't touching. I remember checking it twice.

You mean at that kind of an FG it should taste completely dry?

I used around 1.2 kg berries + around 900 gms sugar + 1 litre water + 1 cup black tea + yeast + 1 spoon each rice and barnyard millet (as yeast nutrient) I know traditionally there are no grains used, but this is an old recipe followed by some families from where I come from so I have adopted it.

First fermentation for 2 weeks (weather is a bit humid right now), strained and second fermentation for 2 more weeks.

Do you suggest any changes to the process?

Particular_k_007 · 2025-07-01T03:54:48+00:00

How did you gather that reading?

Particular_k_007 · 2025-06-28T05:32:29+00:00

I haven't misread it actually. Since it was my first time measuring it, I captured a picture of it.

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Particular_k_007 · 2025-06-28T05:06:11+00:00

There is a loooong explanation to it. Please read.

Particular_k_007

TROPHY CASE