@ TheTooth
Thanks, i appreciate the info.
@Luc
The trouble is i dont have access to any of the yeasts mentioned in the book, like champgane wine yeast or montpellier etc etc. i just have access to plain ol' bread making fresh yeast or packets of dry yeast pellets for bread making. im not sure if either would work or not.
i was also having trouble with the Vinacid R and Vinacid O originally till i saw someone say that its basically a mixture of Mallic, tartaric and citric acid. So i got the mixture percentages as :
The R is approximately 65% malic, 30% tartartic and 5% citric. The O is approximately 65% tartaric, 30% malic and 5% citric.
so i am planning on buying the Pharmapseutical ( hope i spelt it rite
) standard versions of the three and mix them in the above mentioned ratios. Also, the yeast nutrient that they want me to add seems to be basically di-ammonium phosphate or just called yeast nutrient, which i cant find either, so imma get the Pharmapseutical standard of that too.
hehe, i guess i am working in a lot of restrictions huh? the real prob is just that home made wine making isnt that popular here i guess which is y no one has kits in stores.
so any suggestions would be more than welcome. just to add, my work in the kitchen is usually described as improvisation.
thanks!!