Fresh Grape Wine - Advice required

[delta9]

Hi there,
I bought my grapes earlier

My old-skool recipe calls for:
* 3 ½ lb. green grapes
* 1 lb. black grape
* 6 Pints of boiling water
* ....

It doesn't say how much it makes though, it's close to 1 gallon (4.5 Litres), so I assume this is what it'll yield? Does it sound about right to you giving the quantities of the grape. Cheers

Also, it suggests to add all the ingredients (including yeast etc) and let sit for 10 days covered with towel. Then after 10 days, strain into a demi-john with an airlock and ferment until finished.

This kinda confuses me. I would of thought the yeast would be added after straining into the demi-john... Nevertheless, I will follow the book, just want to know your thoughts on this method, I believe the book is half century old.

Thank You

[Hoodlum]

One of the best places to be honest you can go for wine specific advice from other seriously good folk is here

http://www.winesathome.co.uk/forum/index.php

I'm guessing you'll need to put a campden tablet into the crushed grapes to kill/stun any wild yeast, leave the solids in there for a particular period of time and strain the must to a DJ when appropriate - the folk on that website will be able to point you in th eright direction, with methods more up to date than the old book you have

[delta9]

Thanks for the link mate, will try over there see what they can suggest.

Yes, was already going to use campden tablets, pectic enzyme as well + yeast nutrient.

[arturobandini]

You can leave out the pectic enzyme as grapes contain very little pectin

As they are shop bought grapes (i'm assuming) much of the wild yeast and tannin will have been removed in the cleaning and packing process so will need to be added by you.

Wash them, press them, add your crushed campden tablet to be on the safe side and give it 24 hrs. Now add tannin,yeast nutrient and yeast and ferment. You won't really know how much wine you will have pressed the juice out.

I wouldn't ferment on the pulp with grapes either, just use the juice you press out.

[Pronay]

You can leave out the pectic enzyme as grapes contain very little pectin

As they are shop bought grapes (i'm assuming) much of the wild yeast and tannin will have been removed in the cleaning and packing process so will need to be added by you.

Wash them, press them, add your crushed campden tablet to be on the safe side and give it 24 hrs. Now add tannin,yeast nutrient and yeast and ferment. You won't really know how much wine you will have pressed the juice out.

I wouldn't ferment on the pulp with grapes either, just use the juice you press out.

Can you make wine with shop bought grapes????

[delta9]

You can leave out the pectic enzyme as grapes contain very little pectin

As they are shop bought grapes (i'm assuming) much of the wild yeast and tannin will have been removed in the cleaning and packing process so will need to be added by you.

Wash them, press them, add your crushed campden tablet to be on the safe side and give it 24 hrs. Now add tannin,yeast nutrient and yeast and ferment. You won't really know how much wine you will have pressed the juice out.

I wouldn't ferment on the pulp with grapes either, just use the juice you press out.

Thanks alot for the help !!! If i knew pectic enzyme weren't needed, I would of started it earlier, damn local brewshop closed today

Yes, shop bought grapes from Lidl. Got 5 lb of white grape for £5.... 2 lb of red grape in spar for £3 odd !!

So, mush them up, let sit for 24hrs with campden - Extract the juice, then add yeast, nutrient and tannin and ferment in this no-pulp juice?
Cheers

Can you make wine with shop bought grapes????

Of course you can mate

I estimate 6 bottles of wine should cost about £6 give or take (not including the yeast, additives etc)

[Hoodlum]

cheekily, I tend to just use the pressed grapejuice from the supermarket - no preservatuves obsiously, and not stuff from concentrate either.

Glad you got the help from Jim's too tis a great site.