I have attempted to make wine a couple of times with limited success. I have since compiled an arsenal of wine making equipment and the additives to hopefully pull off a successful scuppernong.
All past attempts were based off of what I will call "Old Southern recipes" where additives other than yeast and sugar were not used.
I have a couple of questions I hope you guys can help me with;
How much pressed grape juice do I need to add per gallon? I have plenty of grapes.....
Do I need to add acid blend and pectic enzyme when mixing the initial ingredients into the fermenter?
When should I remove pulp/hulls and rack for the first time?
Thanks in advance!
Dave
All past attempts were based off of what I will call "Old Southern recipes" where additives other than yeast and sugar were not used.
I have a couple of questions I hope you guys can help me with;
How much pressed grape juice do I need to add per gallon? I have plenty of grapes.....
Do I need to add acid blend and pectic enzyme when mixing the initial ingredients into the fermenter?
When should I remove pulp/hulls and rack for the first time?
Thanks in advance!
Dave