Newbie, shopping list

very sorry I posted that twice, it threw up errors so I thought it had failed. Ceri :o)

Well, actually, participation normally requires an invitation, but we'll let it slide this time :-)

If you can acquire all of those items, you'll be better prepared to make wine than I am, and I just started my 13th batch. There are a few items that you may want to pick up in time, if you really get into this; like a ph meter, and a test kit for acidity. But just to get started, I'd say that's a very complete list.

Greg G.

Thans ever so :o)

Thanks a lot, I asked my grandfather about it and he just told me it wasn't something I could just learn :oP So I'm feeling generally like it'll be a disaster and I'll poison everyone, I guess that just leads to more testing :o).

One more question for now, does it involve alot of lifting of the demijohns? I have mobility problems so I'm not sure I would be able to lift a full one unassisted.

Thanks again, hope I an continue to hang around and learn how to make great wine :o)

Ceri

I'm sure your grandfather is a very nice man, but that's bull____.

Even if you were trying, it would be quite difficult to poison anyone. You could, if you aren't careful, end up with a very bad batch of vinegar.

I've been working with smaller batches; between 1 and 3 gallons (US) in size. One gallon batches aren't terribly heavy, but I'm not sure what your limitations are. You will need to move each carboy or demijohn several times between pitching yeast and bottling. After racking or transferring the must/wine, you can pretty much set the carboy in a dark corner or closet and forget it until it's time to rack again or bottle. You only need to look in on it from time to time to make sure the airlock is still in place and has water in it. Just plan on having someone available to help when it comes time to move things around.

You'll be surprised at how easy it is to make a decent wine. You may not be competing with the best French winemakers for a while, but with a good recipe, good ingredients, and a little attention to detail, you'll be making wine that will impress your friends.

Here are a few points to remember.

1) Time is your friend. Leaving the must on the lees too long (as in many months) can be a bad thing, but otherwise, time will greatly improve your wine. Follow your recipe's directions and don't rush the process. 2) Air is your enemy. A poorly air-locked carboy or failing to top up after racking can cause your wine to oxydize (sp?). Exposure to air can also allow the must/wine to become infected. A little bit of splashing around when racking isn't a problem, but you want to keep air away from you must the rest of the time. 3) Obsessive-compulsive tendancies can be a good thing when it comes to making wine. It's possible to make great wine without cleaning and sanitizing everything carefully, but your chances of success are much better if you are extremely thorough in this regard. 4) Jack Keller's website has everything you ever wanted to know about making wine but were afraid to ask. The URL is:

Good luck. Don't hesitate to ask questions on this forum as you proceed.

Greg greg_at_testengineering_._info

For a total beginner, I would suggest you get a good winemaking kit which includes all the hardware you need to start -- not the same as a wine kit which is primarily the juice. The only modification I would make is ask them to take out they hand corker. They are miserable. Substitute a good floor corker or if you have a supply store near you, rent one for the first batch or two. Then buy one when you are sure you are continuing with the hobby. They are somewhat expensive but well worth it if you keep making wine.

The kits are very complete and about the same price as buying the items seperately. Then you can add items as you need them. You will eventually need more carboys of various sizes and a few other items like pH meters and acid test kits that are not essential but useful.

Ray

The other thing I'd get along with the primary bucket and a carboy is a second carboy. It's a lot easier to rack into a second carboy instead of back into the primary, clean the existing carboy and then rack back into it.