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Jimbo

Wine storage question.

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I just bottled a bunch of wine (technically it's mead, but they're the same, right?), something I've never done before, and I have a question about storage. I used corks that a a mixture of synthetic cork and natural cork, do I need to store the bottles on their side to keep the corks moist? I've never had this much wine before, so storage has never been an issue.

Do I owe beer for bottling wine?

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Jim
"Like" - The modern day comma
Good bye, my friends. You are missed.

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do I need to store the bottles on their side to keep the corks moist?

Yes...

Also keep the bottles stored in the dark. Make sure it is dry and cool where you do store them. I can't rememeber the optimum temp but it's around 60 degrees farenheit... Constantly changing temps are no bueno.

I think if you produce some sort of alcohol for the first time I think you nix out the owing beer for a first time since you just produced it:S:S... Dunno if that made any sense;).

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Do I owe beer for bottling wine?



Probably...in fact, I'm inclined to believe that if one "thinks" they owe beer, they probably do. :P;)
So I try and I scream and I beg and I sigh
Just to prove I'm alive, and it's alright
'Cause tonight there's a way I'll make light of my treacherous life
Make light!

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Right on.

I just talked to a friend who works in a winery and she told me that with the synthetic corks of today that one no longer needs to store wine on it's side. That's good news for me, means I don't need to buy a wine rack.

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Jim
"Like" - The modern day comma
Good bye, my friends. You are missed.

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There's always a need for a wine rack. Atleast that's my experience. I didn't have one until recently, purchased a nice one that holds 6 bottles, now there's ususally atleast 5 bottles of different types and brands of wines in the house.B|
--"When I die, may I be surrounded by scattered chrome and burning gasoline."

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>>Wine racks are purdy! They can make a huge statement in the room you put them in! You'll get eewww's & aaawww's about your wine collection! <<


If you're getting eewww's you probably need to pay a couple more bucks a bottle. ;)

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>>Wine racks are purdy! They can make a huge statement in the room you put them in! You'll get eewww's & aaawww's about your wine collection! <<


If you're getting eewww's you probably need to pay a couple more bucks a bottle. ;)



I meant eewww's in a good way! I know that might sound hard to believe, but I sometimes say eeewww to things I like!
~Porn Kitty
WARNING: Goldschlager causes extreme emotional outbursts!

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Wine racks are purdy! They can make a huge statement in the room you put them in! You'll get eewww's & aaawww's about your wine collection!



LOL - Our's certainly makes a HUGE statement in our office/den. It measures 86"H×58"W×30"D, and pretty well dominates the room. (It's climate-controlled and holds 700 bottles, like the one in the attached photo, but with solid doors).

Blues,
Dave
"I AM A PROFESSIONAL EXTREME ATHLETE!"
(drink Mountain Dew)

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I just bottled a bunch of wine (technically it's mead, but they're the same, right?),



hey...what a coinky-dink! I just was at the brewstore today purchasing some White Labs Sweet Mead Yeast, yeast nutrient and acid blend. I plan on starting this up on Saturday.

How many gallons did you make? How many pounds of honey per gallon? How long did you ferment for? Is it a straight mead? Howzit taste? Gravity readings? Enquiring minds want to know! B|
A One that Isn't Cold is Scarcely a One at All

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I made 6 1/2-ish, because that filled up my primary. I racked later though into a 5 gallon carboy and used the extra gallon and a half to top off the two 5 gallon carboys in between rackings. Make sense?

I used about 18 lbs of honey. The end product is semi-dry, or semi-sweet, depending on how you look at things.

Use the nutrient. Ditch the acid blend. Aerate the HELL out of your must. Oh, it stinks when it's fermenting, stinks bad. I used one of the Lavlin yeasts, 1118 I think. I've heard bad things about the dedicated mead yeasts, maybe they'll work for you though.

Gravity? I'm guessing that it was around 1.100 when it started, it fermented to about 1.008. It definitely needs a few more months, maybe years, in the bottle. I think I started this roughtly 5 months ago.

It's a straight mead, I just couldn't taint it with fruit, or spice, or anything else for that matter. I like the way it tastes, though I've never had mead before so I don't really know what it should taste like.

There's a competition up in Vermont sometime soon, I think I'll send the required 2 bottles their way just to get some feedback from those who know. I'll post more when I get the results.

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Jim
"Like" - The modern day comma
Good bye, my friends. You are missed.

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Wine racks are purdy! They can make a huge statement in the room you put them in! You'll get eewww's & aaawww's about your wine collection!



LOL - Our's certainly makes a HUGE statement in our office/den. It measures 86"H×58"W×30"D, and pretty well dominates the room. (It's climate-controlled and holds 700 bottles, like the one in the attached photo, but with solid doors).

Blues,
Dave



SWEEEEET! I'm sure that does make a statement!
~Porn Kitty
WARNING: Goldschlager causes extreme emotional outbursts!

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