TorontoPaul
Junior
- Joined
- Oct 8, 2015
- Messages
- 29
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Hello everyone,
I am a newb and Im having a hard time finding the info I need.
I have read some articles and watched youtube videos of people making wine at home with just graoe juice and yeast.
I just started tonight with a few batches.
Im unsure on a few details.
Currentlt I have a gallon of juice fermenting in a jug with 3 cups of sugar, ec-1118 yeast.
I used welchs pure grape juice.
I hydrated about 1/3 of a teaspoon of yeast with 50ml of water at 105*F.
Then added another 1/3 teaspoon of yeast nonhydrated.
I also have 3 plastic 1.64L bottles with juice fermenting with the same amount of yeast but with only 1 and 1/2 cups sugar in each.
2 bottle is apple berry pomegrante
1 bottle is grape berry pomegrante
I have balloons as a seal with holes in it.
So far am I doing anything wrong?
Questions:
1. How much sugar do I need?
How much to make jewish wine?
I really dont like wine unless its sweet like port or jewish wine.
2. Can I add more sugar and when?
3. Does adding more sugar at different times affect sweetness, ABV, fermentation?
4. How long does it need to ferment?
I read it takes 14 days and then you drink it.
5. Do I need to do anything during fermentation? Anything to watch for?
6. When its done do I need to filter the wine or skim any foam off?
7. How do you make different types of wine? Is it only based on the yeast?
What kind of wine am I making right now?
8. What else do I need to know?
9. How do I measure the ABV?
Im sure all of you will find this pist annoying but please help me.
I appreciate it greatly. Thank you
I am a newb and Im having a hard time finding the info I need.
I have read some articles and watched youtube videos of people making wine at home with just graoe juice and yeast.
I just started tonight with a few batches.
Im unsure on a few details.
Currentlt I have a gallon of juice fermenting in a jug with 3 cups of sugar, ec-1118 yeast.
I used welchs pure grape juice.
I hydrated about 1/3 of a teaspoon of yeast with 50ml of water at 105*F.
Then added another 1/3 teaspoon of yeast nonhydrated.
I also have 3 plastic 1.64L bottles with juice fermenting with the same amount of yeast but with only 1 and 1/2 cups sugar in each.
2 bottle is apple berry pomegrante
1 bottle is grape berry pomegrante
I have balloons as a seal with holes in it.
So far am I doing anything wrong?
Questions:
1. How much sugar do I need?
How much to make jewish wine?
I really dont like wine unless its sweet like port or jewish wine.
2. Can I add more sugar and when?
3. Does adding more sugar at different times affect sweetness, ABV, fermentation?
4. How long does it need to ferment?
I read it takes 14 days and then you drink it.
5. Do I need to do anything during fermentation? Anything to watch for?
6. When its done do I need to filter the wine or skim any foam off?
7. How do you make different types of wine? Is it only based on the yeast?
What kind of wine am I making right now?
8. What else do I need to know?
9. How do I measure the ABV?
Im sure all of you will find this pist annoying but please help me.
I appreciate it greatly. Thank you