Please take a look at the following recipe and see if I understand correctly that this recipe will yield 1 gallon of wine. If so, can I double the initial recipe to bottle more?
Can the primary be a 1-1/2 gallon food grade pail?
What is the "secondary" made of? Glass or another food grade pail?
Bring 1 quart water to boil, remove from heat and dissolve sugar, acid blend and grape tannin. In primary, combine Frozen Blueberry Pomegranate 100% Juice Concentrate, sugar water and yeast nutrient. Add water to make 1 gallon and stir in yeast nutrient.
Cover primary until cooled to under 100° F. Add activated dry yeast in a starter solution, re-cover primary and set aside. Stir daily until specific gravity drops to 1.010, then transfer to a secondary and attach an airlock. Allow 30 days to pass before racking. Stabilize with 1/2 teaspoon potassium sorbate and a finely crushed and dissolved Campden tablet; rack again after additional 30 days. Sweeten wine to taste if desired, then wait a final 30 days and carefully rack into bottles. Wait 1 year to 18 months for best enjoyment.
Thanks much!
Can the primary be a 1-1/2 gallon food grade pail?
What is the "secondary" made of? Glass or another food grade pail?
Bring 1 quart water to boil, remove from heat and dissolve sugar, acid blend and grape tannin. In primary, combine Frozen Blueberry Pomegranate 100% Juice Concentrate, sugar water and yeast nutrient. Add water to make 1 gallon and stir in yeast nutrient.
Cover primary until cooled to under 100° F. Add activated dry yeast in a starter solution, re-cover primary and set aside. Stir daily until specific gravity drops to 1.010, then transfer to a secondary and attach an airlock. Allow 30 days to pass before racking. Stabilize with 1/2 teaspoon potassium sorbate and a finely crushed and dissolved Campden tablet; rack again after additional 30 days. Sweeten wine to taste if desired, then wait a final 30 days and carefully rack into bottles. Wait 1 year to 18 months for best enjoyment.
Thanks much!