Picked 50lbs of Concord grapes from some old vines at my folks place.
I've made wine from juice concentrates but never from fruit. What steps do I need to take to get to secondary?
Here's what I've got so far.
Crush fruit 6lb per gallon, add water to volume and campden, sugar to 1.090SG,
12 hours later add pectin enzyme
12 hours later add yeast
stir and punch cap (?) until 1.020ish
Squeeze pulp to drain to secondary and finish fermentation
Then standard wine rack/topoff/sulfite
What needs clarification or different process?
I've made wine from juice concentrates but never from fruit. What steps do I need to take to get to secondary?
Here's what I've got so far.
Crush fruit 6lb per gallon, add water to volume and campden, sugar to 1.090SG,
12 hours later add pectin enzyme
12 hours later add yeast
stir and punch cap (?) until 1.020ish
Squeeze pulp to drain to secondary and finish fermentation
Then standard wine rack/topoff/sulfite
What needs clarification or different process?