Hello, this is my first post on this forum and I was wondering if anyone could assist me with a wine that I am attempting to brew.
Crushing -> Cold Soak -> Fermentation -> Clarification -> Bottling.
That's my basic recipe or guide that I am going to follow. I have a grape vine that is quite large, expecting around 120+ decently sized cluster of grapes, the grapes themselves are quite thickskinned but juicy and fragrant, red skins and a greenish flesh. I have a 27 litre glass fermentor and a 22 litre food-grade plastic container. If the grapes aren't enough I plan on adding honey and sugar water until I get enough (going for around 20 litres). I have heard of using nylon mesh bags to help filter out the solid mass from the liquid, is this a necessary step? I can't seem to think of another way of isolating just the liquid
When I crush the grapes I will add pectin enzymes to help degrade some sugars pre cold soak.
I need some advice on any safe guards that could prevent spoilage, I've seen a product called campden tablets, which I assume contains some sort of sulphur, so I plan on using them to sterilise the must pre fermentation. Is there a better or more viable alternative that I should know about?
I also need some advice on how to safely clarify and stabilise the wine before bottling,
I basically need some advice about what yeast I should think of using, the temperature it should be stored at and any general advice and help to avoid making vinegar.
P.S. If this forum is exclusively for beer, I apologise and feel free to remove this post XD.
Crushing -> Cold Soak -> Fermentation -> Clarification -> Bottling.
That's my basic recipe or guide that I am going to follow. I have a grape vine that is quite large, expecting around 120+ decently sized cluster of grapes, the grapes themselves are quite thickskinned but juicy and fragrant, red skins and a greenish flesh. I have a 27 litre glass fermentor and a 22 litre food-grade plastic container. If the grapes aren't enough I plan on adding honey and sugar water until I get enough (going for around 20 litres). I have heard of using nylon mesh bags to help filter out the solid mass from the liquid, is this a necessary step? I can't seem to think of another way of isolating just the liquid
When I crush the grapes I will add pectin enzymes to help degrade some sugars pre cold soak.
I need some advice on any safe guards that could prevent spoilage, I've seen a product called campden tablets, which I assume contains some sort of sulphur, so I plan on using them to sterilise the must pre fermentation. Is there a better or more viable alternative that I should know about?
I also need some advice on how to safely clarify and stabilise the wine before bottling,
I basically need some advice about what yeast I should think of using, the temperature it should be stored at and any general advice and help to avoid making vinegar.
P.S. If this forum is exclusively for beer, I apologise and feel free to remove this post XD.
Comment