Why do you think it will go bad? What is the recipe?
I read somewhere about a family red recipe that went bad and turned into vinegar?? Not sure what they did, I just want to make sure that when I make this I can age it for however long I want without worrying about anything going bad. I'm new to winemaking so sorry for the newbie questions.
I'm also trying to figure out if when I crush the grapes do I add the must (juice, skins, seeds and stems) all to the primary or do I have to press it after I crush it and just add the juice. Or if I add the must with the juice, skins, seed and stems and then eventually siphon it out into the secondary from the primary.
Here is the recipe...
- 70 pounds of any black wine grape
- 1/2 to 3/4 tsp potassium metabisulfite
Wash and crush grapes, then move then into primary. Adjust acidity to 6.5 grams per liter and sweeten if necessary to bring specific gravity to 1.088 if necessary. Sprinkle 1/4 teaspoon potassium metabisulfite on grapes and stir in well. Cover primary and let sit 12 hours. Sprinkle pectic enzyme on grapes and stir in well. Recover primary and let sit another 12 hours. Add yeast nutrient, stir well, and add activated yeast. Cover the primary again and set aside. Punch down the cap daily, stirring juice as you do so. When vigorous fermentation subsides and specific gravity is below 1.020, press and transfer juice to secondary. Fit airlock and ferment to dryness. Rack, adding 1/4 teaspoon potassium metabisulfite stirred in well. Top up and refit airlock. After wine clears, wait 30-45 days and then rack again, top up and refit airlock. Wait additional three months, stabilize, sweeten to taste, wait ten days, and rack into bottles. Age three months before tasting. May require additional aging.