Hi everybody!
This is my first post in here apart from the introduction. I am going to ask different questions as separate replies so you can reply to specific questions. I have previously never made wine from fresh grapes, though I did make one from fresh strawberries that turned out pretty good except that I added too much sugar at a latter stage and ended up with too sweet a wine.
Here is my intended recipe:
1. 5kg (11 lb) red grapes
2. Bottled water to complete 7 liters (1.85 gal) of must
3. Dead bakers yeast as nutrient (11g packet, hydrated and then boiled)
4. Citric acid - 1 tsp
5. Cane sugar - 1/2 kg (1.1 lb - should I use more?)
6. Packet of active dry yeast (baker's, as standby, in case spontaneous fermentation does not kick in)
I plan to do the primary fermentation in an open bucket (covered with a clean cloth) for 7 days, then rack the fermented juice (leaving behind the fruit pulp, skins and seeds) into a 6 liter plastic carboy and adding an air lock. Rack it again to another similar carboy once fermentation has apparently stopped. Cold crash it once clear and use gelatin fining if needed. Bottle once completely clear and age for 3-6 months.
For the yeast, I will take a little of unwashed grapes, crushed in a little water in a separate container around a week before I prepare the must, let it ferment on its own naturally, and once fermentation has been established, add a little sugar and nutrients and let it ferment to a healthy state then add to the must. In case this fails or ends up looking or smelling foul, I'll have to use bakers yeast.
Kindly help by pointing out flaws in this recipe. Is the sugar enough? I am hoping for at least 11-12% ABV. What OG should I be looking for, so as to adjust the sugar content accordingly?
This is my first post in here apart from the introduction. I am going to ask different questions as separate replies so you can reply to specific questions. I have previously never made wine from fresh grapes, though I did make one from fresh strawberries that turned out pretty good except that I added too much sugar at a latter stage and ended up with too sweet a wine.
Here is my intended recipe:
1. 5kg (11 lb) red grapes
2. Bottled water to complete 7 liters (1.85 gal) of must
3. Dead bakers yeast as nutrient (11g packet, hydrated and then boiled)
4. Citric acid - 1 tsp
5. Cane sugar - 1/2 kg (1.1 lb - should I use more?)
6. Packet of active dry yeast (baker's, as standby, in case spontaneous fermentation does not kick in)
I plan to do the primary fermentation in an open bucket (covered with a clean cloth) for 7 days, then rack the fermented juice (leaving behind the fruit pulp, skins and seeds) into a 6 liter plastic carboy and adding an air lock. Rack it again to another similar carboy once fermentation has apparently stopped. Cold crash it once clear and use gelatin fining if needed. Bottle once completely clear and age for 3-6 months.
For the yeast, I will take a little of unwashed grapes, crushed in a little water in a separate container around a week before I prepare the must, let it ferment on its own naturally, and once fermentation has been established, add a little sugar and nutrients and let it ferment to a healthy state then add to the must. In case this fails or ends up looking or smelling foul, I'll have to use bakers yeast.
Kindly help by pointing out flaws in this recipe. Is the sugar enough? I am hoping for at least 11-12% ABV. What OG should I be looking for, so as to adjust the sugar content accordingly?