Got some Cabernet Sauvignon in the back yard so want to make some wine. Basically going to follow this video () and mix of reading guides I found on internet
High level instructions seems to be
1) Crush grapes in fermentation bucket and add potassium metabisulfite to stop oxidation
2) Check sugar level and adjust if needed
3) Leave for for 24hour with a cloth cover the top
4) After 24 hour add yeast
5) Let it ferment until it stop (about 5-7days) Punch down cap 3 times a day during. Add malic bacteria near end
6) Transfer juice / press pulp into carboy with airlock
7) rack a couple time to clear up the wine during the fermentation period to get rid of sediment
8) add potassium metabisulfite and bottle
Does this seem like a good start for a novice? Also when buying my supplies, the clerk mention that I should be adding potassium metabisulfite each time I rack.. Wouldn't that kill the yeast or malic bacteria? Most guide out there mention only to use potassium metabisulfite in the beginning and before bottling.
High level instructions seems to be
1) Crush grapes in fermentation bucket and add potassium metabisulfite to stop oxidation
2) Check sugar level and adjust if needed
3) Leave for for 24hour with a cloth cover the top
4) After 24 hour add yeast
5) Let it ferment until it stop (about 5-7days) Punch down cap 3 times a day during. Add malic bacteria near end
6) Transfer juice / press pulp into carboy with airlock
7) rack a couple time to clear up the wine during the fermentation period to get rid of sediment
8) add potassium metabisulfite and bottle
Does this seem like a good start for a novice? Also when buying my supplies, the clerk mention that I should be adding potassium metabisulfite each time I rack.. Wouldn't that kill the yeast or malic bacteria? Most guide out there mention only to use potassium metabisulfite in the beginning and before bottling.