Erik the Awful
Well-Known Member
Please critique my plan:
Our youngest just celebrated her 20th birthday, and for her 21st birthday she asked if I'd make a wine for her. I know she prefers white to red, and she likes sparkling wine. After reading NTexBrewer's post about Glitter Sparkling Wine, I've decided that's my goal, but I've never tried to make a sparkling wine before. Glitter Sparkling Wine
I plan on starting with white grape juice from frozen concentrate. My buckets are sized for five gallon batches. I was thinking of starting with 14 11.5oz cans, which if I add the appropriate amount of water puts me at 644oz, although I'll probably leave a little headspace.
Does frozen concentrate work well in wine with mixing at a 1:3 ratio with water? Or would I have to mix it closer to a 1:2 ratio to get to 1.100 SG? Or do I need to add sugar no matter what?
I plan on buying champagne bottles and corks, and it looks like I'll need 24 750mL bottles - unless anybody has a line on a dozen magnum bottles for less than $40.
If I understand it right, after primary fermentation, you rack straight into the final bottles? What should my SG be? Do I wait until it's at .990 SG and stable? I'm guessing not, or it wouldn't have any fizz, right?
I do have the Brew Glitter! At least if it isn't fizzy it'll still have the sprinkles.
Our youngest just celebrated her 20th birthday, and for her 21st birthday she asked if I'd make a wine for her. I know she prefers white to red, and she likes sparkling wine. After reading NTexBrewer's post about Glitter Sparkling Wine, I've decided that's my goal, but I've never tried to make a sparkling wine before. Glitter Sparkling Wine
I plan on starting with white grape juice from frozen concentrate. My buckets are sized for five gallon batches. I was thinking of starting with 14 11.5oz cans, which if I add the appropriate amount of water puts me at 644oz, although I'll probably leave a little headspace.
Does frozen concentrate work well in wine with mixing at a 1:3 ratio with water? Or would I have to mix it closer to a 1:2 ratio to get to 1.100 SG? Or do I need to add sugar no matter what?
I plan on buying champagne bottles and corks, and it looks like I'll need 24 750mL bottles - unless anybody has a line on a dozen magnum bottles for less than $40.
If I understand it right, after primary fermentation, you rack straight into the final bottles? What should my SG be? Do I wait until it's at .990 SG and stable? I'm guessing not, or it wouldn't have any fizz, right?
I do have the Brew Glitter! At least if it isn't fizzy it'll still have the sprinkles.