Crystalcourts
Junior
- Joined
- Nov 16, 2010
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- 2
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Hi, I'm new here. I made an account specifically to ask this question, and I hope you find it at least amusing.
This is my first time making wine. My friend and I got some great concord grapes, cleaned them thoroughly with crushed campden tablets, mashed them well and put them in a 10-gallon bucket with a clean plastic sheet securing the top. It was put on a table, and I went and got some champagne yeast from a place out of town. I made a starter bottle, and stuck it on top of my fridge with a cotton covering it so that it could breathe overnight. When I woke up the next day, I was greeted by a giant mess on top of my fridge. I thought I'd given it enough room to breathe, but I obviously made a mistake, so I decided to just get more yeast in a few days when I had time to drive out to the little beer and wine supply shop.
This never happened. I'm a college student. While it may appear that booze is always in the forefront of a college student's mind, it is not. Two months have passed, and I have this 10-gallon bucket of must in the basement on a table. I went down today, and checked the sugar content -- the meter says 0. I was very hygienic with my tools and ingredients, but *something* fermented it, and it smells like wine. It didn't have fur or anything scary or suspicious on growing on it. It doesn't seem vinegar-y. So...will drinking this kill me?
This is my first time making wine. My friend and I got some great concord grapes, cleaned them thoroughly with crushed campden tablets, mashed them well and put them in a 10-gallon bucket with a clean plastic sheet securing the top. It was put on a table, and I went and got some champagne yeast from a place out of town. I made a starter bottle, and stuck it on top of my fridge with a cotton covering it so that it could breathe overnight. When I woke up the next day, I was greeted by a giant mess on top of my fridge. I thought I'd given it enough room to breathe, but I obviously made a mistake, so I decided to just get more yeast in a few days when I had time to drive out to the little beer and wine supply shop.
This never happened. I'm a college student. While it may appear that booze is always in the forefront of a college student's mind, it is not. Two months have passed, and I have this 10-gallon bucket of must in the basement on a table. I went down today, and checked the sugar content -- the meter says 0. I was very hygienic with my tools and ingredients, but *something* fermented it, and it smells like wine. It didn't have fur or anything scary or suspicious on growing on it. It doesn't seem vinegar-y. So...will drinking this kill me?