Hey guys,
so i started wine making this month!
What I do is buy fresh grapes with seeds in them. Crush them, blend, then pour the grape juice in an instant pot. I add fruits which cut in large pieces for pairing and to make sure they don’t melt. THEN i add for every 2kg of grapes which roughly 1L of final product; a cup of sugar and 5g of brewers yeast.
set the instant pot on the the Yogurt setting with low heat adjustment and let it rest for 48hrs.
afterwards, I move the mixture into a container where i first cut the large fruit into smaller prices to fit the container and transform the wine. Let it sit in a dry dark room for a week. Lastly i pour it out from the container over a coffee filter to get rid of the skin, then wallah, my wine is ready; the first bottle was really good, I didn’t like the color but i assume thats because of the grape i choose which I think was a table grape. There is also color differentiations in the bottle.
in college I studied to use cheese cloth to get rid of the skin, is it reallyway better than the coffee filter?
could you please give me suggestionson how to improve my fermentation? I would also love some knowledge over brewers yeast sugar ratio for alcohol.
My second issue, my friend told me i can use what’s left from the yeast and fruit from the first patch and use it in the second patch, how is that done exactly?
Cheers guys
so i started wine making this month!
What I do is buy fresh grapes with seeds in them. Crush them, blend, then pour the grape juice in an instant pot. I add fruits which cut in large pieces for pairing and to make sure they don’t melt. THEN i add for every 2kg of grapes which roughly 1L of final product; a cup of sugar and 5g of brewers yeast.
set the instant pot on the the Yogurt setting with low heat adjustment and let it rest for 48hrs.
afterwards, I move the mixture into a container where i first cut the large fruit into smaller prices to fit the container and transform the wine. Let it sit in a dry dark room for a week. Lastly i pour it out from the container over a coffee filter to get rid of the skin, then wallah, my wine is ready; the first bottle was really good, I didn’t like the color but i assume thats because of the grape i choose which I think was a table grape. There is also color differentiations in the bottle.
in college I studied to use cheese cloth to get rid of the skin, is it reallyway better than the coffee filter?
could you please give me suggestionson how to improve my fermentation? I would also love some knowledge over brewers yeast sugar ratio for alcohol.
My second issue, my friend told me i can use what’s left from the yeast and fruit from the first patch and use it in the second patch, how is that done exactly?
Cheers guys