Hi
I have been reading up on the basics of making wine. Right now I only want to experiment before I go out and spend a bunch of money on equipment and ingredients.
This is what I have done and I'm not sure what to do next.
I have read that it should ferment for at least 7 days. Did I make a mistake by not fermenting all the raisins at the same time? After the fermenting period, I strain and squeeze out the raisins into one large jar. Since I don't have an airlock I could either burp it daily or do the balloon trick. Every week or so I rack the wine or don't rack it all if I plan to drink it all in 1-3 weeks after its ready? When do i know its ready to drink?
I forgot one other thing. Since its the winter I get my oven to 200, turn it off, and leave the jars inside to speed up the fermentation.
Thanks!
I have been reading up on the basics of making wine. Right now I only want to experiment before I go out and spend a bunch of money on equipment and ingredients.
This is what I have done and I'm not sure what to do next.
- Jar 1: Thursday night I rinsed 1 lb of raisins. Put in a quart mason jar with bottled water and 1/3 cup of white sugar. Overnight I covered it with a napkin and then closed it in the morning. I see a good amount of bubbling activity. Last night I tried mashing the raisins as best i could to squeeze out the juice and added another 1/3 cup of white sugar.
- Jar 2: Last night I took another 1 lb of raisins and mashed it up as best I could with a wooden spoon. I added some of the water from my first jar and topped both off with water and 1/3 cup of white sugar.
I have read that it should ferment for at least 7 days. Did I make a mistake by not fermenting all the raisins at the same time? After the fermenting period, I strain and squeeze out the raisins into one large jar. Since I don't have an airlock I could either burp it daily or do the balloon trick. Every week or so I rack the wine or don't rack it all if I plan to drink it all in 1-3 weeks after its ready? When do i know its ready to drink?
I forgot one other thing. Since its the winter I get my oven to 200, turn it off, and leave the jars inside to speed up the fermentation.
Thanks!