Hi All, first post here. I just starting being interested in making my own wine and had no idea where to begin. I have been reading for the last 24 hours. This is a great thread. A ton of information here but its all over the place. I created a memo of ingredients and instructions. Please let me know what else I need to know or missed. I've read about 3/4 of this thread but wasnt taking notes until later on. I created this memo as Im sure a lot of people who are starting out are having a hard time understanding all of the steps. Maybe these steps can be included in the first post??
I plan on making 1 Gallon on my first batch, then if I like it ramp up to 6 Gallons.
Is there an issue fermenting 1 Gallon in an 8 Gallon Bucket?? Ive read head space is not an issue in Primary, but 7 gallon head space create issues?
Also, what are your thoughts of adding Sparkolloid Powder to help clear the wine prior to racking into the Campden Carboy???? Not in my plans, but just a thought.
Here is what I came up with and changed the Ingredients slightly. What are your thoughts on adding Wine Tannin?
Ingredients to Make 1 Gallon
- 2 Cans (11.5oz Each) of Welchs Frozen Grape Juice
- 1 ¼ Pounds of Granulated Sugar
- 1 Tsp Pectic Enzyme
- 1 Tsp Yeast Nutrient
- ¼ Tsp Wine Tannin
- Water to make 1 Gallon
- 1 Package of Wine Yeast
- Campden Tablets
- Potassium Sorbate
Original Gravity shoot for 1.095
STEPS TO MAKE THE WINE
Step 1 Sanitize everything in the Primary Bucket
Step 2 Boil some water and add 90% of the sugar to dissolve the sugar. In the Primary Bucket, Add all of the ingredients except the yeast. Add enough water to make a little more than 1 Gallon (To make sure you will have a full secondary) and stir.
Step 3 Take an original Gravity Reading and Add sugar to get to 1.095 Reading.
Step 4 - Add 1 pack of Yeast to Primary Bucket. Place Lid on Bucket and fit the Air Lock on the Lid.
Step 5 - After 5-10 Days of Fermenting, check the Gravity Reading, if Reading shows 1.010 or less, rack into Secondary Carboy with Air Lock making sure to leave the bottom sediments behind. There should be very little room at the top of the Carboy.
Step 6 Leave in Secondary with Air Lock (make sure to check Air Lock if water in needed during this time) for 30 Days or until Fermentation is complete. Take a Gravity Reading and calculate your ABV. Taste the wine to determine if backsweetening is required.
Step 6a If NOT Backsweetening You can Bottle from here, OR if you want to age it, put a dissolved Campden Tablet into a new Carboy and rack it again. You can bottle it whenever you want.
Step 6b If Backsweetening To make sure Fermentation is complete, add a dissolved tablet of Campden and ½ Teaspoon of Potassium Sorbate for every gallon into a new Carboy and Rack into the solution. Wait 3 Days after racking, and add a sugar water mix to sweeten to your liking. Then wait another 3 days to make sure no more fermentation (Bubbling) is occurring. At this point you can let it sit to age or it can go to bottles to age.
