slayer021175666
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So, I've got this 64 Oz jug of grape juice in the fridge that has been sitting in there forever. I don't mean literally but, apparently no one here wants to drink it. Anyway, I was thinking about doing my first foray into wine making with it. I saw a recipe from a guy who dumped out about a pint of the juice and then dumped in a cup and a half of table sugar and half a teaspoon of bread yeast. He said that it's delicious and comes out about 16 to 20% alcohol. Anyway, this bottle of juice, has tartaric acid and ascorbic acid in it. Can I ferment this juice without a problem? Any other advice or things that I should know before I try this?
Thank you.
Thank you.