Julie
Senior Member
- Joined
- Dec 4, 2009
- Messages
- 12,062
- Reaction score
- 1,787
Defrost your grapes, add pectic enzyme, let it set 12 to 24 hours, crush, take a stainless steel strainer, push down on the grapes to get some juice, take an acid test and adjust with water unntil you have your acid where it needs to be. I like mine a little high on the acid. I would go with .80% TA, now take a hydrometer reading, this will give you a good idea on how much sugar you need to add to bring your sg up to 1.085, take some of the juice, warm it up, do not boil, add sugar stir until dissolved. 1 cup of sugar will raise sg .018 per gallon. Once you have your sg where it needs to be, add k-,meta, wait 12 to 24 hours and add your yeast. I use Lavlin 71B 1122, ferment to dry, rack every 3 months and add k-meta. If you want to backsweeten, wait until clear, and add sorbate along with k-meta. I would backsweeten it to 1.008