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I second that, even though I tried that too, the results are so much more predictable and faster with commercial yeast and sterilization...
The hydrometer is good news as that is essential.
You'll have to destem when you crush.
You can make wine without yeast, but it may take more time or not ferment at all.
You'll need to use potassium metabisulphite to stabilize your wine when fermentation is complete. If you plan to sweeten the wine after fermentation, you'll also need to add potassium sorbate prior to doing so.
Johny99
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And keep learning. I remember a winemag article about a couple of guys that intentionally made all the mistakes they could so they would recognize them. Me, I seem to do them naturally
. Anyway, all the mets, yeast, Malo bacteria etc. are solutions to problems that folks have had. So if you go without them, power to the basics, you may experience them. As long as you learn, who cares?
Go for it! I think most of all the additives are to improve your chances that the wine will turn out drinkable. It doesn't mean you can't make drinkable wine without these things.
I think the most important thing, above all else, is starting with good fruit.
I think the most important thing, above all else, is starting with good fruit.
if the old fashioned way was still good why are we not still using it.
I would suggest save learning the hard way on your first lesson and test your grape must ,make adjustments and use a commercial yeast. you will definitely waste your time using the alleged old way to get a good wine.
I would suggest save learning the hard way on your first lesson and test your grape must ,make adjustments and use a commercial yeast. you will definitely waste your time using the alleged old way to get a good wine.
I tried it, but had insurance. I ordered 110 pounds of grapes and split them into two batches. One was crush and let sit naturally, the other I used sulfites and yeast. Im still waiting for them to age. Ive tasted them and so far they're both pretty good. If you do try this, I would suggest that approach. An added plus to that is the ability to taste the exact difference that the additives make to wine.
Hey...worst come to worst, you'll have a couple gallons of wine vinegar...and it could happen. I don't want to waste my time or the fruit. Then again, I will wear a belt and suspenders rather risk showing my a$$! hey, I was laughing when I said that...not pointed at you...I am just the cautious type.
