rubbermonkey
Junior
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- Aug 13, 2010
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I am new to wine making. I saw a video of it on ebay.
I have a redneck batch going right now. After reading over this forum i realize it will probably be terrible as I have no idea what I am doing.
I am wanting to get a "Good" batch started.
I want to use Welches Concentrate as it will be easy.
All i currently have is 2 5 gallon water jugs. I figure one to ferment with and one to rack into?
I want to use one of these 2 recipes
Jack Kellers
* 2 cans (11.5 oz) Welch's 100% frozen grape concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* wine yeast
Wade E (from recipe section)
3 1/2 cans of frozen concentrate
7 pints of water
3/4 tsp. acid blend
1 tsp yeast nutrient
1 tsp of pectic enzyme
1/4 tsp of sorbate
1/8 tsp of k-meta or 1 campden tablet
1 sachet of Red Star Cotes Des Black yeast or equivalent
I have no idea what I am doing and the instructions are not real clear to me.
For example.
Jack Keller's instructions
1.) Bring 1 quart water to boil and dissolve the sugar in the water.
*ok
2.) Remove from heat and add frozen concentrate.
*ok
3.) Add additional water to make one gallon and pour into secondary.
What does it mean secondary?
4.) Add remaining ingredients except yeast.
*ok
5.) Cover with napkin fastened with rubber band and set aside 12 hours.
*ok
6.) Add activated wine yeast and recover with napkin.
This part confused me. I thought during ferminatation it needed to be air locked? I guess its not important during the first few days?
7.) When active fermentation slows down (about 5 days), fit airlock.
*ok
8.) When clear, rack, top up and refit airlock.
I guess the time frame of this varies? What does "Top up" mean?
9.) After additional 30 days, stabilize, sweeten if desired and rack into bottles.
Stabilize?
thanks in advance
I have a redneck batch going right now. After reading over this forum i realize it will probably be terrible as I have no idea what I am doing.
I am wanting to get a "Good" batch started.
I want to use Welches Concentrate as it will be easy.
All i currently have is 2 5 gallon water jugs. I figure one to ferment with and one to rack into?
I want to use one of these 2 recipes
Jack Kellers
* 2 cans (11.5 oz) Welch's 100% frozen grape concentrate
* 1-1/4 lbs granulated sugar
* 2 tsp acid blend
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* water to make 1 gallon
* wine yeast
Wade E (from recipe section)
3 1/2 cans of frozen concentrate
7 pints of water
3/4 tsp. acid blend
1 tsp yeast nutrient
1 tsp of pectic enzyme
1/4 tsp of sorbate
1/8 tsp of k-meta or 1 campden tablet
1 sachet of Red Star Cotes Des Black yeast or equivalent
I have no idea what I am doing and the instructions are not real clear to me.
For example.
Jack Keller's instructions
1.) Bring 1 quart water to boil and dissolve the sugar in the water.
*ok
2.) Remove from heat and add frozen concentrate.
*ok
3.) Add additional water to make one gallon and pour into secondary.
What does it mean secondary?
4.) Add remaining ingredients except yeast.
*ok
5.) Cover with napkin fastened with rubber band and set aside 12 hours.
*ok
6.) Add activated wine yeast and recover with napkin.
This part confused me. I thought during ferminatation it needed to be air locked? I guess its not important during the first few days?
7.) When active fermentation slows down (about 5 days), fit airlock.
*ok
8.) When clear, rack, top up and refit airlock.
I guess the time frame of this varies? What does "Top up" mean?
9.) After additional 30 days, stabilize, sweeten if desired and rack into bottles.
Stabilize?
thanks in advance