![]() Or you can use the 70s way and put a balloon on top, secured with a rubber band or good string. Any extra liquid should be kept for topping off when racking. After seven days, remove the pulp and siphon off the liquid through a course strainer into a secondary fermentor (a 5 gallon glass jug or one gallon glass containers) Leave some breathing room in these bottles.Let ferment for 7 days, stirring twice daily.Or you can also do it the old fashioned way: take your chances and not add any yeast and let it ferment naturally. Note that you can use bread yeast, but your wine might taste like cider.Then stir to suspend yeast and add to must. Do not stir and let sit for 15 minutes only. Pour one pack of yeast into 2-3 ounces of water heated to 104 – 109 degrees F.Dissolve sugar in water and add to crushed grapes (called must).Lightly crush grapes in a primary fermenting container.I cannot stress enough to try to make sure all your utensils are clean or sterile as possible. ![]() This is as simple as I can make it, other than my Freaked Out Hippie Recipe.
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