Hello everyone
I had some thoughts and questions on a good wine recipe and would love some input.
First off I have a good background in mead but nothing in wine really. So I have much of the basics down. So hopefully I do not come off as a complete noob.
While talking about my mead with my father he said would love to brew a nice grape wine but has not really taken the time to do so. So I want to put together all the equipment for him and start him off with a good recipe.
Here is my dilemma: since all I know is mead I can't wrap my head around some things. My biggest issue which you all may correcty my thinking is that all the recipes I find all use some table sugar. In mead making table sugar is highly frowned upon. I have read through the wine forum for a bit and googled a ton of recipes. I came up with the following is what I thought as a sound recipe so let me know if I am crazy.
5 gal of father son wine
25lb of table grapes (white)
25lb of raisins (golden)
Pectin enzyme
3tsp Acid blend*
Yeast nutrients
Nutriferm advanced
Yeast starter:
Yeast: Lavlin K1V-1116
1 100mg b6 tablet
1cup spring water
10 chopped raisins
1/4 cup of honey
Ok so to start:
Make the starter 8-12 hours before starting the wine. Start with 1cup of spring water and 1/4 cup of honey and mix well. Chop up 10 raisins finely and add. Crush 1 100mg b6 tablet and add. Mix the starter really well and then sprinkle the yeast on top. Wait till time to pitch.
Take the table grapes and the both of us would de-stem them and place them in nylon bags and squeeze as much juice out as we can & adding it to a large stock pot.
Finely chop up the golden raisins and add to the stock pot. Heat the juice to 130*F and hold for 30 min. This is mainly to sterilize and extract as much sugar from the raisins as possible.
Let cool to 100*F and then add pectin enzyme. Let it sit until temp reaches 70*F or room temp.
Transfer the juice to carboy and add in 3tsp of acid blend and add yeast nutrients per package directions, top off with spring water. I will take the gravity reading here. I am hoping this ferments dry to an ABV of about 12-14%.
Pitch the starter, add blow off tube for the first day or two and then switch to airlock.*
At the 1/3 sugar break add on the nutriferm advanced as package directs.
When there is lees 1 in. or more rack to secondary. Then rack every 3-4 weeks until there is no real sediments dropping.*
Before bottling add in 5 campden tablets and potassium sorbate to stabilize & back sweeten with welches grape concentrate to a gravity of 1.01.
Let that age in carboy for a couple of weeks to make sure no fermentation starts up and then bottle.
What do you think? Should I change anything?
I had some thoughts and questions on a good wine recipe and would love some input.
First off I have a good background in mead but nothing in wine really. So I have much of the basics down. So hopefully I do not come off as a complete noob.
While talking about my mead with my father he said would love to brew a nice grape wine but has not really taken the time to do so. So I want to put together all the equipment for him and start him off with a good recipe.
Here is my dilemma: since all I know is mead I can't wrap my head around some things. My biggest issue which you all may correcty my thinking is that all the recipes I find all use some table sugar. In mead making table sugar is highly frowned upon. I have read through the wine forum for a bit and googled a ton of recipes. I came up with the following is what I thought as a sound recipe so let me know if I am crazy.
5 gal of father son wine
25lb of table grapes (white)
25lb of raisins (golden)
Pectin enzyme
3tsp Acid blend*
Yeast nutrients
Nutriferm advanced
Yeast starter:
Yeast: Lavlin K1V-1116
1 100mg b6 tablet
1cup spring water
10 chopped raisins
1/4 cup of honey
Ok so to start:
Make the starter 8-12 hours before starting the wine. Start with 1cup of spring water and 1/4 cup of honey and mix well. Chop up 10 raisins finely and add. Crush 1 100mg b6 tablet and add. Mix the starter really well and then sprinkle the yeast on top. Wait till time to pitch.
Take the table grapes and the both of us would de-stem them and place them in nylon bags and squeeze as much juice out as we can & adding it to a large stock pot.
Finely chop up the golden raisins and add to the stock pot. Heat the juice to 130*F and hold for 30 min. This is mainly to sterilize and extract as much sugar from the raisins as possible.
Let cool to 100*F and then add pectin enzyme. Let it sit until temp reaches 70*F or room temp.
Transfer the juice to carboy and add in 3tsp of acid blend and add yeast nutrients per package directions, top off with spring water. I will take the gravity reading here. I am hoping this ferments dry to an ABV of about 12-14%.
Pitch the starter, add blow off tube for the first day or two and then switch to airlock.*
At the 1/3 sugar break add on the nutriferm advanced as package directs.
When there is lees 1 in. or more rack to secondary. Then rack every 3-4 weeks until there is no real sediments dropping.*
Before bottling add in 5 campden tablets and potassium sorbate to stabilize & back sweeten with welches grape concentrate to a gravity of 1.01.
Let that age in carboy for a couple of weeks to make sure no fermentation starts up and then bottle.
What do you think? Should I change anything?