How soon can wine be drunk after it's begun to ferment?
I've made a few batches of different fruit wines and I taste them as I go along but then put them in the carboy. Is it okay to make a wine and drink it without putting it in a carboy though?
Some of my wines taste incredible right out of the primary and I'd like to keep some in the fridge to drink right away but I don't know if that's safe. Can anyone help me out here?
Thanks everyone for your advice.
Yes you can drink it, the yeast are supposed to be healthy for you to drink.
If this is the way you like wine buy some sorbate because it is not dry yet.
What will the sorbate do at that early date? Do I have to use it before drinking the wine?
No its for latter. After you secoundary the wine it will dry out meaning there will be no sugar. At this point it will need some time before it taste good usually about 6 months. When you rack the wine your 3rd time for it to clear add sorbate with campden tabs this will not allow anymore yeast to grow so that you can add sugar to sweeten it back up.
I mean to drink it before even putting it in a carboy.
Is that safe? Do I have to use sorbate if I drink it immediately?
I mean to drink it before even putting it in a carboy.
Do I have to use sorbate if I drink it immediately?
Thank you bob.
I also had this question, thanks guys
This is not a safe practice. Best to filter your wine before drinking.
I think this link should have its own separate post. It is unbelievable!
Really! I mean why not just buy wine and drink it. Wine making for me is to make a great tasting wine, and PATIENCE goes right along with that.
Spare us the hysterics.
It is perfectly safe.
Yeast is completely edible People have been drinking unfiltered wines and beers for thousands of years.
This "auto-brewery syndrome" is BS.
It is perfectly safe but green wine usually gives you the runs. At least in my experience.
I don't know just seems if so beer would really get you. There is something about homemade beer not being filtered has something from the cereal that is hard to digest and gives you a little gas.
I've made 3 batches of basic sugar wine and 1 batch of wine using strawberry soda with sugar added. I waited until the airlock bubbled once every minute then I siphoned the wines into another container. Every batch I've made so far will get me drunk but it makes my stomach hurt every time. Do you have any idea what I've been doing wrong?
Young wine has trapped gases in it that can upset your stomach.It also will affect the flavor and bouquet. The hardest part for newbies is to exercise patients but having patience and letting your wine mature is the difference between rot gut and an excellent wine(don't think you can get to excellent using sugar and soda). I suggest buying a few cans of concentrate(make sure 100%juice)and using them for your base. I prefer fresh fruit but have made excellent wines using concentrate especially old orchard berry blend. The reason I say concentrate is it's a lil easier and cheaper then fresh fruit and if your making sugar wine I assume that's what your aiming for(wine on the cheap and easy). I wouldn't recommend drinking wine younger then 4 months from start to finish. You can degass wine by stirring out the gasses but I've found in my experience that time is the best degasser.
Lots of folks complain of drinking young beer or wine upsetting their stomachs or the other lower extremities. I always have a glass of mine when I rack and never have no problems. But then again I eat just about everything everyone else complains about. I love food and drink so glad I got an iron stomach.
In eastern europe we drink some of the must after 4-7 days of fermentation, without killing the yeast or clearing it. It's called the "first wine" or "turbid wine". It's sweet and healthy, although it might upset your intestines if you have too much. These days people are obsessed with sterility, but I'm telling you this is an ancient practice and noone died from it.
It is yrue that yeast might colonize the GI tract in immunocomprcomised people, though it isn't brewer's yeast, but a diffrent species: Candida albicans.
Brewers yeast is actually healthy. Read: http://umm.edu/health/medical/altmed/supplement/brewers-yeast
Its not that it is hard to digest, its that it is super easy to digest, it contains nutrients and enzymes that give you gas
So how long do I have to age it for it to not upset my stomach? I mean my wine just got done fermenting and it tastes delicious already
It does provide insight, but it is not especially around the end of primary, that things could be altered added, and sort of playing around to sort of stear the direction of taste and percentage, in proper direction as wanted? it is wild in the start.. sort of. http://scialert.net/fulltext/?doi=jm.2007.247.253
I think fermented tea is becoming popular in America but that does not mean it is good.
The 'health' people seem to tell us that anything that tastes good is bad for you ... so I leave you to decide
auto brewery syndrome is not BS.
On the other hand, auto brewery syndrome is not really an issue for people wanting to drink from the primary, unless they are immune compromised. As stated above and elsewhere.
gosh I hope not. Just had a big glass again today.
You should probably wait until your intelligence catches up with your stupidity before you drink anymore alcohol
Have been drinking it for years because I drink it every year I make wine. Sometimes bad things can unknowingly or accidentally get into the wine and spoil it. It only takes a few times of this happening and everyone starts to freak out...