Grape Wine
GRAPE WINE To make 1 gallon of wine you need about 7.5K of grapes. White wine 1. Crush grapes, ie, break the skins. Use hands, feet, food processor, old washing machine wringer. 2. Add sodium metabisulphite at this stage at a rate of 1.2-1.5g per 10 K grapes, or about 1g in this case. 3. Press and strain out all the juice (separate juice from skins for white wine) 4. Clarify juice. Put the juice in a container in the refrigerator for 24 hours. 5. Siphon the juice into the fermentation vessel, add yeast and fit an airlock half-filled with SO2 solution. 6. Allow to ferment until bubbling in the airlock has ceased. 7. About one week after fermentation has ceased, rack off the sediment and add about 5g SO2 (1g/L) 8. Render protein stable (will not go cloudy when chilled), by fining with Bentonite. 9. May need further racking but avoid oxidisation by excessive splashing and exposure to air. 10. Bottle in clean sterilized bottles and cork. Red wine 1. Remove stalks from grapes 2. Crush the grapes and put in open fermenter. Allow for expansion. 3. Add SO2, cover, and after 24 hours add yeast. 4. Ferment for 3-5 days at a temperature between 20 and 25C, stirring at least 3 times per day. 5. Strain from the skins and transfer to a closed fermentation vessel. Fit airlock half-filled with SO2 solution. 6. After straining, the skins can be pressed again to obtain the last of the juice, which can be added to the wine. 7. Ferment until bubbling in airlock ceases. 8. After one or two weeks, rack the wine and add about 5g SO2 9. Rack again after about 2 months and 4 months. 10. May add oak flavouring after bottling at a rate of 2-3 mls per bottle. GRAPE CONCENTRATE WINE (GRAVES-STYLE) 1K WHITE GRAPE CONCENTRATE � TEASPOON TANNIN � TEASPOON PECTIC ENZYME � TEASPOON YEAST ENERGIZER 310G SUGAR 3.75 LITRE WATER BORDEAUX YEAST STARTER Add all the ingredients except the grape concentrate and yeast starter to about half a gallon of water and stir vigorously until they have completely dissolved. Mix in the grape concentrate together with the rest of the water and stir the must thoroughly. Inoculate it with the actively fermenting yeast starter. Allow fermentation to proceed undisturbed until the yeast has utilised all the sugar and a dry wine is obtained. Rack the new wine for the first time about a week later when much of the suspended yeast will have settled out. Add 15mls stock sulphite solution or two crushed Campden tablets. Rack again in another two months or sooner if a heavy sediment is noticed. This wine will probably be perfectly clear by the time it is due for its racking in another three months, but sometimes a faint haze will remain. In that case, clarify the wine with the aid of a reliable proprietary fining agent. Add 55 g sugar to dull its dry edge, followed by 7mls stock sulphite solution. Either � teaspoon stabiliser or one crushed stabiliser tablet should also be added to prevent any subsequent refermentation. Bottle the clear wine and allow to age for another few months before serving well chilled. GRAPE CONCENTRATE RED TABLE WINE 570 MLS RED GRAPE CONCENTRATE � TEASPOON TANNIN � TEASPOON PECTIC ENZYME 1 TEASPOON YEAST NUTRIENT � TEASPOON YEAST ENERGIZER 450 G SUGAR 3.75 LITRES WATER GENERAL PURPOSE YEAST STARTER Dissolve the tannin, pectic enzyme, nutrients, energiser and sugar in the water, then mix in the grape concentrate. Inoculate the must with the actively fermenting yeast starter. Allow fermentation to proceed until the yeast has utilised all the sugar and a dry wine is obtained. Rack the new wine about a week later when much of the suspended yeast and other matter has settled out. Add 15mls stock sulphite solution or two crushed Campden tablets. Rack for the second time as soon as a thick deposit is observed or after two months if little sediment accumulates. This wine will usually be bright and clear by the time its third racking falls due in another three months. Add 7 mls stock sulphite solution or one crushed Campden tablet. Bottle the wine at this point and leave it to age in bottle for several months before serving as a red table wine.
