BetterSense

Recipes 

I mixed up a couple cans of Welch's grape juice extract and sprinkled in champagne yeast, because that's what I had. I have a couple questions.

-how long is it going to take to ferment?

-do I need to add anything else? Like sulfites, after the fermentation is complete? I have never made wine before and I don't expect great results from this experiment, but I was just wondering.

Dicky

Recipes 

In short, yes, that's all you need. More concisely, no.

Your grape juice will ferment - it'll take about a week with champange yeast, maybe 2. It could probably do with a cup or so of sugar to make it stronger. Put a ballon with a pin hole on the top to allow gas to escape but no contaminates to get in.
After a couple of weeks, put it in a different (sterilised) container to move it away from the lees, and leave it for a couple more weeks.

And that is the very basics of wine making.
Feel free to correct me if I have missed anything.

Dicky.

BetterSense

Recipes 

I put in 8oz by weight of dextrose. I have it in a glass jug with an airlock. It's bubbling a lot, at least as much as my beer does. I didn't know if I had to add anything else because I know wine kits come with some kind of sulfites and bentonite stuff.

BrewerBear

Recipes 

You can get by without other stuff,just make sure fermentation is finished before you bottle

Yooper

Recipes 

I have a Welch's recipe posted- it has things like acid blend. It's not necessary at all, it's just for flavor. Things like acid blend, tannin, etc, can make some nice flavor adjustments. But you don't need sorbate or campden unless you want to sweeten the wine before bottling.

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r3bol

Recipes 

What does this mean? Is it the sugar ratio, like 24% sugar for example?
Thanks.

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Dicky

Recipes 

8 ounces of dextrose.

Dextrose

Dicky.

BetterSense

Recipes 

So, my wine has been in the jug for several weeks and the airlock has stopped bubbling. How long do I need to let this stuff 'age' or finish before I bottle it? I know nothing about wine. Should I put it in a secondary container or something?

Yooper

Recipes 

Yes, it should be racked off of the lees (sediment) and topped up to near the bung on a carboy to protect it from oxygen. Once it's clear, and been at the same gravity reading for a week or so (and a reasonable FG), and no longer dropping fresh lees after 60 days, it can be bottled.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

BetterSense

Recipes 

Bummer; I don't have another container, or any container that the wine will fit up into the neck. I do have a 3L wine-box; maybe I should just rack it into a wine-box bladder and let it sit in that for a while.