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GTB
Bushton Bushwacker
Joined: 05 Jun 2007
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 Posted: Sat Apr 11, 2009 11:34 am Post subject: Home made wine question.......... |
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I made 4.5 gallons of a white wine using grapes grown in my Father's greenhouse. The wine consisted of just under 5 gallons of pure grape juice which had been pressed (in my cider press to get all the juice extracted) and passed through some muslin before it went into a clean fv. I then added 3lb of sugar and some German hock wine yeast to the brew. I added a further 1lb of sugar to the brew a month later. The wine was racked in clean demijohns once the bubbling had stopped and finally bottled just before Christmas (just so we could have a very young bottle of wine with our Christmas dinner).
My question is this: We have got about half a teaspoon of small reddish/brown crystals at the bottom of every bottle of wine which is rather unsightly but does not spoil the wine. A mate of mine has said they are naturally occurring sulphites but I have never heard of this. I have tasted these crystals which crunch similar to sugar but have a grapey type flavour. I have been making wine for about 17 years now and I have never had this problem before.
You can see the crystals here at the bottom of the wine. The picture looks a bit blurred but it is just that the bottle has condensation on it because I had just got it out of the fridge.
This is how clear the wine is. You can see the crystals at the bottom again - and the condensation on the bottle.
Any ideas????? 
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Chris P Bacon
Harris's Factory Worker
Joined: 10 Aug 2008
Posts: 141
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Location: calne
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| Posted: Tue Apr 14, 2009 8:14 am Post subject: Re: Home made wine question.......... |
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| GTB wrote: | I made 4.5 gallons of a white wine using grapes grown in my Father's greenhouse. The wine consisted of just under 5 gallons of pure grape juice which had been pressed (in my cider press to get all the juice extracted) and passed through some muslin before it went into a clean fv. I then added 3lb of sugar and some German hock wine yeast to the brew. I added a further 1lb of sugar to the brew a month later. The wine was racked in clean demijohns once the bubbling had stopped and finally bottled just before Christmas (just so we could have a very young bottle of wine with our Christmas dinner).
My question is this: We have got about half a teaspoon of small reddish/brown crystals at the bottom of every bottle of wine which is rather unsightly but does not spoil the wine. A mate of mine has said they are naturally occurring sulphites but I have never heard of this. I have tasted these crystals which crunch similar to sugar but have a grapey type flavour. I have been making wine for about 17 years now and I have never had this problem before.
You can see the crystals here at the bottom of the wine. The picture looks a bit blurred but it is just that the bottle has condensation on it because I had just got it out of the fridge. |
Just had a look around a few web sites and it would seam you have Tannic acid Precipitation, sounds like acid rain to me.
have a look at this site.
http://www.winemakingblog.com/catagory/flaws.htm
4th box down under flaws seems to describe your problem |
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GTB
Bushton Bushwacker
Joined: 05 Jun 2007
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| Posted: Tue Apr 14, 2009 5:43 pm Post subject: |
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Cheers, Chris. 
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