what measurement to take when making grape wine ?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

andrew_YSK

Member
Joined
Feb 11, 2017
Messages
18
Reaction score
0
Hii,

I just harvested grape from my own vine, it is sweet enough to eat just like that. Usually the grape should be done harvest by now, but since sun is not so good this year, harvest was delayed due to not enough sweetness.

I never do a proper grape wine before (i have done many batches of wine in my life so far, but never with proper procedure and measuring and calculation.

I would like to try to do a proper one this time, hence would love to have input from you guys what to measure.
Oh by the way , i don't use the C.Tablet for it, because this batch of wine gonna used for Holy Communion purposes (because i am a Christian).

I just rinsed and meshed the grape to break the skin in a glass vessel.
This is my measurement :
grape juice : 14.9% brix
Acidity: PH2.4
Taste test: sweet (not overly sweet) with grape skin sourness

Do i need to do hydrometer measurement ? I didn't take the measurement, because of all the pulp and skin in it, i believe definately hydrometer measurement now is inaccurate.
What else should i do or take measurement off ?

Thank you.
Andrew
 
Joined
Jul 16, 2006
Messages
7,506
Reaction score
1,446
Location
Redding Ca
Did you add water? I mean a hydrometer reading is really the only way to know what the starting gravity is. You can do some math if you added water but a hydrometer was your best bet. If its ONLY because of the pulp and skin ETC as to why not to take a reading... Just pull a sample, measure the sample..

Cheers
Jay
 
OP
A

andrew_YSK

Member
Joined
Feb 11, 2017
Messages
18
Reaction score
0
Did you add water? I mean a hydrometer reading is really the only way to know what the starting gravity is. Just pull a sample, measure the sample..

Cheers
Jay
Hii Jay,
No i didn't add any water.. the grape was just rinsed with water , drained and went it goes into the glass vessel.
I will take a measurement just in case, but since the grape pulp and flesh is kind of like mucus, i think it will affect the hydrometer measurement.. I don't want to put in the synthetic enzyme chemical to make the "mucus" to separate with water.
Anyway, i will take a hydrometer measurement according to your advice... just in case it is useful.
Thanks
 
OP
A

andrew_YSK

Member
Joined
Feb 11, 2017
Messages
18
Reaction score
0
I took hydrometer measuring already :
Due to thick flesh of the grape meat, the hydrometer can't spin freely. hence i have to shake shake shake until hydrometer settle naturally.
When i push hydrometer all the way to the bottom and shake shake until it float to natural position it shows 58SG
When i drop hydrometer on top of the mash, and shake shake until it sink to the natural position, it shows 54SG.
Hence SG 54-58. (that's why i said hydrometer could be not accurate). How other people take hydrometer reading with freshly mashed grape mash ? they use enzyme to break it down before doing hydrometer measurement ?

grape juice : 14.9% brix
Acidity: PH2.4
Taste test: sweet (not overly sweet) with grape skin sourness
specific gravity : 54 - 58

Any idea what should i do next ? add sugar ? because the brix is a bit low isn't it ? Pitch champagne yeast directly ?

Thx
 

Latest posts

Top