Hi Brewers,
I have got a load of red grapes in the freezer from a mate's vine and am going to make some grape wine for the first time.
The impression I got from reading pages 195-99 of C. J. J. Berry's First Steps book is that for best results I should ferment the juice pure (that is, without adding water), I also see there is a different table for SG and measuring sugar on page 199 (different to the one I usually use on page 81).
I don't think I have enough grape juice for a full gallon but my plan was just to treat the grapes as I would other fruits (e.g. Blackberries) and extract as much of the juice as possible, add water to make up a gallon, clear with campden, add some grape concentrate for body, take an SG reading, then add enough sugar as per the table on page 81 before adding yeast and nutrient and leaving for a few days before adding an airlock.
Is this likely to turn out okay? Any pointers much appreciated.
Kind regards,
Ross
I have got a load of red grapes in the freezer from a mate's vine and am going to make some grape wine for the first time.
The impression I got from reading pages 195-99 of C. J. J. Berry's First Steps book is that for best results I should ferment the juice pure (that is, without adding water), I also see there is a different table for SG and measuring sugar on page 199 (different to the one I usually use on page 81).
I don't think I have enough grape juice for a full gallon but my plan was just to treat the grapes as I would other fruits (e.g. Blackberries) and extract as much of the juice as possible, add water to make up a gallon, clear with campden, add some grape concentrate for body, take an SG reading, then add enough sugar as per the table on page 81 before adding yeast and nutrient and leaving for a few days before adding an airlock.
Is this likely to turn out okay? Any pointers much appreciated.
Kind regards,
Ross