I have been told that a person can make very simple wine using a 1 gallon
jug and a balloon. Can any one tell me how to make it. I would like to make
some blueberry wine this way. I have never tried this before, thanks for any
help.
Mike

Know Won wrote:

> I have been told that a person can make very simple wine using a 1 gallon
> jug and a balloon. Can any one tell me how to make it. I would like to
> make some blueberry wine this way. I have never tried this before, thanks
> for any help.
> Mike

Instead of a baloon, buy an airlock and a bung. It will set you back all of
a couple bucks - and they are reusable.

"Know Won" > wrote in message
...
> I have been told that a person can make very simple wine using a 1 gallon
> jug and a balloon. Can any one tell me how to make it. I would like to
make
> some blueberry wine this way. I have never tried this before, thanks for
any
> help.

Don't use the balloon, you can make great wine with a 1 gallon jug, a
plastic or stainless pail and an air lock. Check out Jack Kellers site,
http://winemaking.jackkeller.net/index.asp and come back with questions

Steve

"Know Won" > wrote in message
...
> I have been told that a person can make very simple wine using a 1 gallon
> jug and a balloon. Can any one tell me how to make it. I would like to
make
> some blueberry wine this way. I have never tried this before, thanks for
any
> help.

Don't use the balloon, you can make great wine with a 1 gallon jug, a
plastic or stainless pail and an air lock. Check out Jack Kellers site,
http://winemaking.jackkeller.net/index.asp and come back with questions

Steve

"Know Won" > wrote in message
...
> I have been told that a person can make very simple wine using a 1 gallon
> jug and a balloon. Can any one tell me how to make it. I would like to
make
> some blueberry wine this way. I have never tried this before, thanks for
any
> help.

It is possible, the tricky part will be sourcing some blueberry flavored
balloons. Blueberry flavoured condoms might be one solution, although you
would want to be sure they were non-lubricated and did not contain a
spermicide that could interfere with the yeast activity.

Not sure how many it would take to impart a significant blueberry flavour to
one gallon of wine. You might want to start with a couple of dozen and see
how the batch turns out. Trying to rack off the condoms will be
problematic, so you will likely need a small press to get all the wine out
after fermentation. I would not recommend using the spent condoms after
pressing, the alcohol will likely have degraded the material. Of course,
they would probably still be good for water-bombing the neighbour's cat, or
something like that.

Keep in mind condoms have a naturally low sugar content. You will have to
add sugar to achieve normal wine alcohol strengths.

Best of luck, and let us know how it turns out.

Brian

The wine is coming along just fine, I am using a little over 3 lbs. of
Blueberries, and the balloon is inflated to let me know that fermenting is
active. When the balloon falls over I'll know it is time for the next stage.
I'm learning as I go, so I don't know how is is going to turn out. Thanks
Steve and Paul for the information, I now have some bungs, air locks and
other stuff ordered for my next try at it.

> Best of luck, and let us know how it turns out.
>
> Brian
>
>

"Know Won" > wrote in message
...
> The wine is coming along just fine, I am using a little over 3 lbs. of
> Blueberries, and the balloon is inflated to let me know that fermenting is
> active. When the balloon falls over I'll know it is time for the next stage.
> I'm learning as I go, so I don't know how is is going to turn out. Thanks
> Steve and Paul for the information, I now have some bungs, air locks and
> other stuff ordered for my next try at it.
>
>
Could it be that the balloon concept is to keep some CO2 in solution after the
primary? That idea sounds like it might have merit, because the CO2 would get
knocked out during transfer to secondary, which would give you a much needed
CO2 blanket for the, most likely, less than full secondary. Would work for
beer too Brian.
Ken

On Mon, 26 Jul 2004 15:03:25 -0400, "Ken Anderson"
> wrote:

>"Know Won" > wrote in message
...
>> The wine is coming along just fine, I am using a little over 3 lbs. of
>> Blueberries, and the balloon is inflated to let me know that fermenting is
>> active. When the balloon falls over I'll know it is time for the next stage.
>> I'm learning as I go, so I don't know how is is going to turn out. Thanks
>> Steve and Paul for the information, I now have some bungs, air locks and
>> other stuff ordered for my next try at it.
>>
>>
>Could it be that the balloon concept is to keep some CO2 in solution after the
>primary? That idea sounds like it might have merit, because the CO2 would get
>knocked out during transfer to secondary, which would give you a much needed
>CO2 blanket for the, most likely, less than full secondary. Would work for
>beer too Brian.
>Ken
>
I just put up a batch of blueberry to ferment. Picked about 10-10.4
lbs blueberries, cleaned, mashed, added sugar water, acid, nutrient,
tannin, campdens, day later pectic enzyme, day later yeast (ec-1118)

It is now 48 hours after adding the yeast, and it is a very slow
ferment. I stir every 24-hours, and can see very little foaming
action on the top. If I wait and look at the airlock, I get a tripple
bubble every 2 or 2 and half minutes. PA at the beginning was about
17%, must have been some really sweet berries. It's about 3-1/2 gals
must, I hope to fill a 3-gal carbuoy when done.

Do blueberries start/continue slow? Any ideas what I may have done
wrong? This is only my third batch of wine, I have a strawbery in
secondary that is clearing up nicely, and a big batch of watermelon
that is still bubbling away, but in secondary, still cloudy.

Greg

Bogus email in header, real is
gwmusik*at*hotmail*dot*com

On Mon, 26 Jul 2004 15:03:25 -0400, "Ken Anderson"
> wrote:

>"Know Won" > wrote in message
...
>> The wine is coming along just fine, I am using a little over 3 lbs. of
>> Blueberries, and the balloon is inflated to let me know that fermenting is
>> active. When the balloon falls over I'll know it is time for the next stage.
>> I'm learning as I go, so I don't know how is is going to turn out. Thanks
>> Steve and Paul for the information, I now have some bungs, air locks and
>> other stuff ordered for my next try at it.
>>
>>
>Could it be that the balloon concept is to keep some CO2 in solution after the
>primary? That idea sounds like it might have merit, because the CO2 would get
>knocked out during transfer to secondary, which would give you a much needed
>CO2 blanket for the, most likely, less than full secondary. Would work for
>beer too Brian.
>Ken
>
I just put up a batch of blueberry to ferment. Picked about 10-10.4
lbs blueberries, cleaned, mashed, added sugar water, acid, nutrient,
tannin, campdens, day later pectic enzyme, day later yeast (ec-1118)

It is now 48 hours after adding the yeast, and it is a very slow
ferment. I stir every 24-hours, and can see very little foaming
action on the top. If I wait and look at the airlock, I get a tripple
bubble every 2 or 2 and half minutes. PA at the beginning was about
17%, must have been some really sweet berries. It's about 3-1/2 gals
must, I hope to fill a 3-gal carbuoy when done.

Do blueberries start/continue slow? Any ideas what I may have done
wrong? This is only my third batch of wine, I have a strawbery in
secondary that is clearing up nicely, and a big batch of watermelon
that is still bubbling away, but in secondary, still cloudy.

Greg

Bogus email in header, real is
gwmusik*at*hotmail*dot*com

"Ken Anderson" > wrote in message >...
> "Know Won" > wrote in message
> ...
> > The wine is coming along just fine, I am using a little over 3 lbs. of
> > Blueberries, and the balloon is inflated to let me know that fermenting is
> > active. When the balloon falls over I'll know it is time for the next stage.
> > I'm learning as I go, so I don't know how is is going to turn out. Thanks
> > Steve and Paul for the information, I now have some bungs, air locks and
> > other stuff ordered for my next try at it.
> >
> >
> Could it be that the balloon concept is to keep some CO2 in solution after the
> primary? That idea sounds like it might have merit, because the CO2 would get
> knocked out during transfer to secondary, which would give you a much needed
> CO2 blanket for the, most likely, less than full secondary. Would work for
> beer too Brian.
> Ken


The baloon takes the place of an air lock. It was used before
airlocks became so cheap and prevelant as they are now.

The deflating part comes into play when there is not enough CO2 being
produced to keep the baloon full. Either it leaks out directly
through the rubber or through a pin-hole that is usually put in the
narrow part of the baloon that does not stretch too much. You still
don't want the baloon to really old any pressure to speak of.

One problem with them was sanitation. Plastic airlocks and bungs have
helped the hobby just by eliminating the infections caused by baloons.


Hope this helps!

Alex.

Reminds me of my parents growing up in the 70s. They use to buy a
ballon wine kit they was sold in gift shops near us in Vermont. I
believe you added frozen grape juice concetrate to a one gallon jug
with a packet of ingredients that was supplied along with the ballon.


On 27 Jul 2004 07:32:56 -0700, (Alex
Brewer) wrote:

>"Ken Anderson" > wrote in message >...
>> "Know Won" > wrote in message
>> ...
>> > The wine is coming along just fine, I am using a little over 3 lbs. of
>> > Blueberries, and the balloon is inflated to let me know that fermenting is
>> > active. When the balloon falls over I'll know it is time for the next stage.
>> > I'm learning as I go, so I don't know how is is going to turn out. Thanks
>> > Steve and Paul for the information, I now have some bungs, air locks and
>> > other stuff ordered for my next try at it.
>> >
>> >
>> Could it be that the balloon concept is to keep some CO2 in solution after the
>> primary? That idea sounds like it might have merit, because the CO2 would get
>> knocked out during transfer to secondary, which would give you a much needed
>> CO2 blanket for the, most likely, less than full secondary. Would work for
>> beer too Brian.
>> Ken
>
>
>The baloon takes the place of an air lock. It was used before
>airlocks became so cheap and prevelant as they are now.
>
>The deflating part comes into play when there is not enough CO2 being
>produced to keep the baloon full. Either it leaks out directly
>through the rubber or through a pin-hole that is usually put in the
>narrow part of the baloon that does not stretch too much. You still
>don't want the baloon to really old any pressure to speak of.
>
>One problem with them was sanitation. Plastic airlocks and bungs have
>helped the hobby just by eliminating the infections caused by baloons.
>
>
>Hope this helps!
>
>Alex.

Reminds me of my parents growing up in the 70s. They use to buy a
ballon wine kit they was sold in gift shops near us in Vermont. I
believe you added frozen grape juice concetrate to a one gallon jug
with a packet of ingredients that was supplied along with the ballon.


On 27 Jul 2004 07:32:56 -0700, (Alex
Brewer) wrote:

>"Ken Anderson" > wrote in message >...
>> "Know Won" > wrote in message
>> ...
>> > The wine is coming along just fine, I am using a little over 3 lbs. of
>> > Blueberries, and the balloon is inflated to let me know that fermenting is
>> > active. When the balloon falls over I'll know it is time for the next stage.
>> > I'm learning as I go, so I don't know how is is going to turn out. Thanks
>> > Steve and Paul for the information, I now have some bungs, air locks and
>> > other stuff ordered for my next try at it.
>> >
>> >
>> Could it be that the balloon concept is to keep some CO2 in solution after the
>> primary? That idea sounds like it might have merit, because the CO2 would get
>> knocked out during transfer to secondary, which would give you a much needed
>> CO2 blanket for the, most likely, less than full secondary. Would work for
>> beer too Brian.
>> Ken
>
>
>The baloon takes the place of an air lock. It was used before
>airlocks became so cheap and prevelant as they are now.
>
>The deflating part comes into play when there is not enough CO2 being
>produced to keep the baloon full. Either it leaks out directly
>through the rubber or through a pin-hole that is usually put in the
>narrow part of the baloon that does not stretch too much. You still
>don't want the baloon to really old any pressure to speak of.
>
>One problem with them was sanitation. Plastic airlocks and bungs have
>helped the hobby just by eliminating the infections caused by baloons.
>
>
>Hope this helps!
>
>Alex.

That's my understanding too, it took the place of an airlock and acted
as a crude indicator of fermentation progress.

That's how my grandmother made small batches of a gallon or so. It
was 40 year ago so I did not understand the process at all. Those
wines were drunk young and unsulfited, most were country wines of
tomato, concord, apple, etc. My grandfather used barrels for his
wine, he made the bulk of the wine there. She followed Know Wons
logic. When the ballon deflated it was pretty much done, just needed
to settle down a bit with time...

Plastic airlocks really simplified winemaking at home, I have seen old
glass ones and besides the cost, they had to be fragile. I think
another option people used back then was the blow off tube idea
beermakers still use, they attached a hose to the top of the container
and draped it into a glass of water for a crude airlock, same concept.

Know Won,
Once the wine is done fermenting rack it off the gross lees and keep
it topped up, (full containers) you do not want your wine exposed to
air.

Joe

>
>
> The baloon takes the place of an air lock. It was used before
> airlocks became so cheap and prevelant as they are now.
>
> The deflating part comes into play when there is not enough CO2 being
> produced to keep the baloon full. Either it leaks out directly
> through the rubber or through a pin-hole that is usually put in the
> narrow part of the baloon that does not stretch too much. You still
> don't want the baloon to really old any pressure to speak of.
>
> One problem with them was sanitation. Plastic airlocks and bungs have
> helped the hobby just by eliminating the infections caused by baloons.
>
>
> Hope this helps!
>
> Alex.

That's my understanding too, it took the place of an airlock and acted
as a crude indicator of fermentation progress.

That's how my grandmother made small batches of a gallon or so. It
was 40 year ago so I did not understand the process at all. Those
wines were drunk young and unsulfited, most were country wines of
tomato, concord, apple, etc. My grandfather used barrels for his
wine, he made the bulk of the wine there. She followed Know Wons
logic. When the ballon deflated it was pretty much done, just needed
to settle down a bit with time...

Plastic airlocks really simplified winemaking at home, I have seen old
glass ones and besides the cost, they had to be fragile. I think
another option people used back then was the blow off tube idea
beermakers still use, they attached a hose to the top of the container
and draped it into a glass of water for a crude airlock, same concept.

Know Won,
Once the wine is done fermenting rack it off the gross lees and keep
it topped up, (full containers) you do not want your wine exposed to
air.

Joe

>
>
> The baloon takes the place of an air lock. It was used before
> airlocks became so cheap and prevelant as they are now.
>
> The deflating part comes into play when there is not enough CO2 being
> produced to keep the baloon full. Either it leaks out directly
> through the rubber or through a pin-hole that is usually put in the
> narrow part of the baloon that does not stretch too much. You still
> don't want the baloon to really old any pressure to speak of.
>
> One problem with them was sanitation. Plastic airlocks and bungs have
> helped the hobby just by eliminating the infections caused by baloons.
>
>
> Hope this helps!
>
> Alex.

>
> Plastic airlocks really simplified winemaking at home, I have seen
old
> glass ones and besides the cost, they had to be fragile. I think
> another option people used back then was the blow off tube idea
> beermakers still use, they attached a hose to the top of the
container
> and draped it into a glass of water for a crude airlock, same
concept.
>


that's more or less what I do. but the glass of water is an aquarium
of plants and the CO2 feeds the plants.

--
billb
"Joe Sallustio" > wrote in message
m...
> That's my understanding too, it took the place of an airlock and
acted
> as a crude indicator of fermentation progress.
>
> That's how my grandmother made small batches of a gallon or so. It
> was 40 year ago so I did not understand the process at all. Those
> wines were drunk young and unsulfited, most were country wines of
> tomato, concord, apple, etc. My grandfather used barrels for his
> wine, he made the bulk of the wine there. She followed Know Wons
> logic. When the ballon deflated it was pretty much done, just
needed
> to settle down a bit with time...
> Know Won,
> Once the wine is done fermenting rack it off the gross lees and
keep
> it topped up, (full containers) you do not want your wine exposed
to
> air.
>
> Joe
>
> >
> >
> > The baloon takes the place of an air lock. It was used before
> > airlocks became so cheap and prevelant as they are now.
> >
> > The deflating part comes into play when there is not enough CO2
being
> > produced to keep the baloon full. Either it leaks out directly
> > through the rubber or through a pin-hole that is usually put in
the
> > narrow part of the baloon that does not stretch too much. You
still
> > don't want the baloon to really old any pressure to speak of.
> >
> > One problem with them was sanitation. Plastic airlocks and bungs
have
> > helped the hobby just by eliminating the infections caused by
baloons.
> >
> >
> > Hope this helps!
> >
> > Alex.