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Old 05-21-2009, 03:28 AM   #1
DSeibel
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Feb 2009
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Guys,

I found a source for freshly squeezed, unpastuerized, un treated grape juice. Its from a portuguese store I know locally. The cost is insanly cheap. The old portuguese guy at the store just told me to put it in the carboy and let it ferment. When I mentioned sulfites, and gravity readings he looked at me like I had 2 heads. I am a beginer at home wine making so I need some direction. How to treat it, OG/FG readings, yeast types, etc.

Thanks

Dave

 
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Old 05-21-2009, 04:03 AM   #2
homebrewer_99
 
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1. Where are you?

2. Send me some grapes....
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Old 05-21-2009, 04:08 AM   #3
Dr Vorlauf
 
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+1 Where are you?

Although not a big wine guy , I have done a few. Most likely sulphite... wait and then pitch your yeast of choice..
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Old 05-21-2009, 04:11 AM   #4
Nurmey
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I would not follow the store keeper's advice. You might make a wine like beverage but I think it's about 50/50 that you would end up with crap.

Jack Keller site has lots of good information on grape and fruit wines and we have our own database that should give you some guidelines. Hopefully one of our wine experts like Yooper or Summersolstice will jump in with some good advice.

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Old 05-21-2009, 04:31 AM   #5
gregbathurst
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If the juice was really untreated it would be fermenting already.

 
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Old 05-21-2009, 12:27 PM   #6
Pogo
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Jun 2008
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He is right!

There is, usually, more than one right way to do something.

The natural yeasts, from the skins of the grapes, are in the juice.

Simply leave the juice alone, at room temperature, and you will get wine...semi-(without the pulp in the primary)-Old World style!

Pogo

BTW - Where are you located?


 
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