My first attempt at homemade wine made from storebought juice. The recipe:
3.75 gallons of concord grape juice
16 fl. oz of peach juice (organic, pasteurized)
2.2 lbs dextrose
2 tsp acid blend
1 1/2 tsp pectin
topped off with water to five gallons
red star monatrachet, no starter
It is beginning to ferment, however not very strongly. As it is my first attempt at wine, and my first brew in a carboy (better bottle) I am able to see sediment at the bottom of bottle. Is wine the same or different than beer as far as shaking/agitating the wine during fermentation? Do I want to agitate the wine to "recirculate" the yeast and sediment that has settled?
Thanks for you help!