BACKYARD GRAPE WINE RECIPE
THE HOME WINE/BEER/CHEESEMAKING SHOP
WOODLAND HILLS, CA. 818-884-8586 or In Calif: 800-559-9922
Primary Fermenter (Durable Bucket 1/3 larger than amount of the crushed grapes)
Secondary Fermenter (Glass or Stainless Steel container that can be filled up into a narrow neck and can be fitted with a fermentation lock)
Snap-on Lid with hole for Fermentation Lock ( Or, use a plastic sheet or towel or loose fitting lid to let gas escape and keep the bugs out)
Fermentation Locks (Allow gasses to escape but keeps the air out)
Hydrometer and Test Jar (Tells how much sugar to use)
Acid Testing Kit (Tells how much Acid Blend to use)
Racking Set-up (Use to transfer your wine between fermenters)
Thermometer (Use to check fermentation temperature)
Fermentation Bag (Use to trap the grapes during ferment)
Recipe and Instruction Book (Essential guidebook)
sulfite (potassium metabisulfite) & acid blend (use to make a "sulfite solution")
Hand Corker, Corks, Bottles, Bottle Filler, Capsules & Labels (You will need these in about 3 months to bottle your fine estate wine)
INGREDIENTS FOR ONE (1) GALLON**:
SUGAR 1 lb or specific gravity of 1.095 (Use your Hydrometer)
ACID BLEND 2 teaspoons** (Use your Acid Test Kit)
PECTIC ENZYME 1/2 teaspoon (Removes fruit pectin so the wine can clarify}
SUPER FOOD 1/2 teaspoon
CAMPDEN TABS 1 per gallon (crushed)
WINE YEAST 1 package (Use "cote des blanc" for white grapes or "pasteur red" for red grapes)
**This is not an exact recipe. grapes vary by variety and season.
Test with your Hydrometer (Sugar) and Acid Test Kit (Acid Blend).
Make a SULFITE SANITIZING SOLUTION:In one gallon of water, dissolve one (1) tsp. of Sulfite powder and one (1) tsp. of Acid Blend. use it to sanitize clean equipment prior to use. drain very well.
No need to rinse. wet is o.k., but no puddles.
Keep in a closed, well labeled jug.
Select sound and fully ripe Grapes. remove the large stems.
Put Grapes into Fermentation Bag, tying with a string.
de-stemmed Grapes. squeeze just enough to slightly open up the grapes. also add: mix crushed Campden Tablets; Super-Food; Pectic Enzyme.
SUGAR:Fill the Hydrometer Test Jar with strained grape juice. Place the Hydrometer into the jar so that it floats and moves freely. Read the Specific Gravity (sp. gr.).
Adjust the main batch with more Sugar, dissolving well, untill the reading is 1.095 for table wines (12% alcohol, dry or sweet) or 1.120 for dessert wines (16% alcohol, sweet).
Rehydrate yeast as per instructions on back of package. Be very careful of this temperature. Add to Primary Fermenter, mixing in well. Recover the fermenter.
Fermentation (Sugar to Alcohol and CO2 gas) should begin in about 12 more hours.
This will prevent mold formation and will extract the flavors from the grapes. Re-cover each time.
Try to maintain a temperature of 65*F to preserve the delicate fruitiness. Either use a chilled water bath - or add frozen, sealed plastic containers into the must/grape mixture.
Take and record an Hydrometer reading each time. O.K. to pour the sample back in, or taste.
A colander works well. If using the recommended Fermentation Bag, merely hang the bag to allow the grapes to drain.
Pour the wine into your Secondary Fermenters, filling only about 3/4 full so they don't foam over. Attach the Fermentation Locks, filled 1/2 way with Sulfite Solution.
At this point and from now on, all your fermentersmust be kept full,
up into the start of the narrow neck, about 1/2 inch below the rubber stopper.
Extra wine goes into a glass container that you can fill up into the narrow neck.
Two layers of plastic wrap with a snug rubber band is a good temporary fermentation lock.
"Top up" with similar wine or small amounts of water. Secondary Fermenters must be made of glass or stainless steel.
Rack again if sediment forms that is over 1/4 inch.
Top up all secondaries into the narrow neck.
Attach Fermentation Locks, renewing the sulfite solution each time.
Time for one last racking and topping.
Crush and add one (1) Campden Tablet/Gallon into sanitized secondaries.
Carefully rack finished wine into them, avoiding spashing.
Top up to 1/2" inch below rubber stopper.
(Change Sulfite Solution whenever handling Fermentation Locks)
Bentonite white wines for heat stability. then .Sparkolloid whites and red wines.
(see instructions on containers)
The easiest way to add fining agents is to rack the wine, adding the Bentonite when 3/4 full.
Then add the warm Sparkolloid when almost to the top of the secondary fermenter.
Top up and allow to settle 2-3 weeks or more.
Adjust Acidity. Increase for a crisper, more exciting wine, using your Acid Blend.
If your wine is too crisp, add Potassium Carbonate to soften the taste.
Adjust Sweetness. Increase for richness and to balance the acidity.
Use Wine Conditioner or artificial sweetners like Nutra Sweet etc..
If using Cane Sugar, you'll also have to add Stabilizer (Sorbate) to prevent renewed fermentation.
Make a solution of 2 parts Sugar to 1 part Water. Heat to a syrup.
Add untill your wine tastes right for you.
Sanitize clean bottles.
Fill, cork, label, age, drink and enjoy.
Bring a sample into The Shop to share.
Good Grapes Makes Good Wine!
Air Is Your Enemy. Keep Secondaries Topped Up!
No Sediment Over 1/4 inch. Rack As Needed!
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