Grapes for Winemaking

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Sparkie

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  • Location: South Lakes
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Grapes for Winemaking
« on: October 13, 2010, 13:48 »
I have picked about 35lbs of Grapes from my 2 vines.  I put them through a juicer and have put the juice into a large bucket.  There must be 2 - 3 gallons I estimate.  How much yeast and sugar should I add ??  I know that if I leave it as it is, I will get white wine, but if I add the residue, it will be red.  Is it best to keep the residue tied up in muslin, or just to put it all in with the juice and strain later.

Help!! ???
Maggie

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SG6

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Re: Grapes for Winemaking
« Reply #1 on: October 14, 2010, 21:16 »
You need a hydrometer to measure to specific gravity now (unfermented).
Then determine how much sugar if any is needed to get the SG to about 1.105 for medium.
Then add the required amount of sugar to each gallon - if the juice needs additional sugar.
Then ferment as normal.

If you want Red then seems easier to ferment with the skins etc floating around the bucket.

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Silkworm

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Re: Grapes for Winemaking
« Reply #2 on: January 21, 2011, 22:00 »
I have picked about 35lbs of Grapes from my 2 vines.  I put them through a juicer and have put the juice into a large bucket.  There must be 2 - 3 gallons I estimate.  How much yeast and sugar should I add ??  I know that if I leave it as it is, I will get white wine, but if I add the residue, it will be red.  Is it best to keep the residue tied up in muslin, or just to put it all in with the juice and strain later.

Help!! ???

What are the variety of grapes you have? are they Pinot Noir?
I would agree with SG6 to let the skins ferment with the juice if you want red wine then strain off after about 20 days or when the skins have lost there colour.
you will only be able to make a very light red wine nout like Rioja or bordeaux, thats why i stick to whites.



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