Dear all:
I have made some wine in the past, and now I'm looking to restart my hobby.This is the wine I was thinking about making. Do I miss any ingredients? Do you think it will pan out enjoyable? I'll be making a 1-gallon batch.
The basics:
After fermentation:
Does this recipe sound like a good idea, or am I missing stuff?
Thanks in advance
I have made some wine in the past, and now I'm looking to restart my hobby.This is the wine I was thinking about making. Do I miss any ingredients? Do you think it will pan out enjoyable? I'll be making a 1-gallon batch.
The basics:
- My local store sells pasteurized Merlot grape juice for 2 euro/liter. I'll buy about a gallon and use the surplus juice to top off the carboy after each racking.The sugar content is about a pound per gallon, so I'll leave it like that.
- 1 pound of fresh concord grapes to add tannins to the batch.
- 2 tbsp of fresh lemon juice to add some more acidity.
- Young's Burgundy Red
- Yeast nutrient
- The usual campden tablet
- Since there is real fruit in the batch, I'll add pectolase too.
After fermentation:
- Oak chips to oak it slightly
- If necessary, 2 tbsp. of glycerin to improve the mouth feeling
Does this recipe sound like a good idea, or am I missing stuff?
Thanks in advance