For those of you who will be making wine from Walkers 100%juice I have made some minor changes.
(Note)The juice has been inoculatedwith the proper amount of Potassium Metabisulfate so none is needed at start. More will be added later. Also they have been adjusted to 21 Brix and I have found the PH to be spot on.
Red Raspberry acid 1.61 Ph 3.2
Bluebe rry acid 1.46 Ph 3.0
Don't worry about the high acidity. If you plan on resweeting(recommended) it will have a nice finish.
Equipement needed
6 or 7 gal US primary fermenterwith lid and airlock
1 5 gal Carboy
Hydrometer
Long spoon
Lets start.(1)Clean and sanitize all equipement
(2) Open juice and pour very slowly into primary fermenter then take an SG reading.
(3) Add the yeast nutrient which comeswith juice and gently stir. to disolve. sprinkle the yeast over the juice (do not stir) cover and attach the airlock.Fermentation should begin within 24 hours. (temp 70 to 75 is good)
(Note)The juice has been inoculatedwith the proper amount of Potassium Metabisulfate so none is needed at start. More will be added later. Also they have been adjusted to 21 Brix and I have found the PH to be spot on.
Red Raspberry acid 1.61 Ph 3.2
Bluebe rry acid 1.46 Ph 3.0
Don't worry about the high acidity. If you plan on resweeting(recommended) it will have a nice finish.
Equipement needed
6 or 7 gal US primary fermenterwith lid and airlock
1 5 gal Carboy
Hydrometer
Long spoon
Lets start.(1)Clean and sanitize all equipement
(2) Open juice and pour very slowly into primary fermenter then take an SG reading.
(3) Add the yeast nutrient which comeswith juice and gently stir. to disolve. sprinkle the yeast over the juice (do not stir) cover and attach the airlock.Fermentation should begin within 24 hours. (temp 70 to 75 is good)