manticle
Well-Known Member
I've just bought a grape crusher and am hoping to start dabbling in red grape wine fermenting.
I'm also aiming to keep it sulphite free (yes I realise I probably can't cellar it).
There doesn't seem to be a beginners how-to on winemaking in this sub-forum. Sorry if I missed it.
I'm just looking for some basic pointers - I have been all grain brewing for around a year and brewing partials, extracts and kits prior to that for maybe 3 years so I'm not a complete beginner to the concepts of fermentation (still got loads to learn though). My understanding is that I will need a fermenter that's about twice the volume of the actual must. I also understand I may need a pH meter and some various acids (which a professional winemaker is happy to send to me once I get my first lot of grapes sorted).
Is it a fairly similar process to beer fermentation? What differences? I do have an old book someone gave me but it is from 1970 or so and I'm sure there's some more up to date info out there.
Cheers all.
I'm also aiming to keep it sulphite free (yes I realise I probably can't cellar it).
There doesn't seem to be a beginners how-to on winemaking in this sub-forum. Sorry if I missed it.
I'm just looking for some basic pointers - I have been all grain brewing for around a year and brewing partials, extracts and kits prior to that for maybe 3 years so I'm not a complete beginner to the concepts of fermentation (still got loads to learn though). My understanding is that I will need a fermenter that's about twice the volume of the actual must. I also understand I may need a pH meter and some various acids (which a professional winemaker is happy to send to me once I get my first lot of grapes sorted).
Is it a fairly similar process to beer fermentation? What differences? I do have an old book someone gave me but it is from 1970 or so and I'm sure there's some more up to date info out there.
Cheers all.