It is not a good idea to make wines made entirely from grapes because grape fruits can be simply crushed and fermented without either sugar or water being added. Granted you have enough supply of fruits and are fully ripe, making wines from them is the easiest winemaking of all. Now, if you have enough supply of fruits, the method is as follows: If you happen to be making some of the fruit wine such as elderberry, plum, blackberry or damson, and at the same time making grape wine, it would be a good idea to put the strained fruit pulp which would otherwise be discarded into the 'must' of the other fruit and let it ferment there. Remember not to alter the fermentation times of the other recipe that you are using for the other fruit. Now, if an abundance of grape fruits are not available the following recipes will be found especially useful and the method is as follow.
Wild yeasts and bacteria are the known enemies of winemaking. The bacteria which converts alcohol into acid thereby turning wine to vinegar is ever present in the air. Likewise with the yeasts and spores of fungi which turn wine insipid and flat or turn it sour. When using fresh fruit and other ingredients fresh from the garden, the bacteria and yeasts in contact with them should be destroyed so that they do no harm. 1.If wild yeasts and bacteria are in the air, they must be on corks, inside bottles and jars. 2.Cover fermenting wines and finished wines closely. 3.Treatment of finished wines is covered under the heading 'storing' and covering it in jars is very simple, but most important. 4.After the prepared yeast has been added to the prepared liquid, the top of the jar should be covered with a piece of polythene. This should be pressed down all around by hand and strong string tied tightly around. Through this you can keep airborne diseases away from the wine and keep up a constant outgoing stream, thus avoiding the diseases air contains from gaining access. 5.Use of fermentation lock for covering.
Fruits are merely crushed and fermented without either sugar or water being added. Provided you have enough supply of grapes, then making wines from them is the easiest winemaking of all - that is, of course, granted they are fully ripe. Now, to make a gallon of wine, you will need at least twenty pounds of grape fruits and this amount may not make one gallon of wine, though it make one gallon of strained 'must'. Thus the more grape fruits you have the better. If enough grape fruits are available, the method to use is as follows: 1.All grapes must be placed in a suitable vessel. Crush them and make sure each grape fruit is crushed. 2.Measure as possible as you can the amount of pulp you have. Then on each gallon allow one Campden tablet or four grains of sodium metabisulphite. You must dissolve this tablet in an egg cupful of warm water and stir into the pulp and leave for 24 hours. 3.At this stage, give the mixture a thorough mixing and churning and then add the yeast. Remember, the mixture should then be left to ferment for 5 days. 4.After this, strain the pulp through a strong coarse cloth to avert bursting and wrung out as dry as you can. 5.Put the liquor into jars and fermented the same ways as other wines.
In addition, in each recipe appears the name of the best yeast to use and this is best added as a nucleus as already described. If you must use bakers' yeast or dried yeast, merely sprinkle it over the surface of the 'must' at the time given in the method you are using.
Where grape fruits only are used with water, remember that to get enough amount of alcohol for a stable wine, you must have between two and two and a half pounds of sugar to the gallon of wine. Since the juice that was crushed from grape fruits rarely contain this much, it would be wise to add one pound of sugar when the fruit is being crushed and before the juice is put into a gallon of jars. If the resulting wine is dry, it may be sweetened. - 32201
Wild yeasts and bacteria are the known enemies of winemaking. The bacteria which converts alcohol into acid thereby turning wine to vinegar is ever present in the air. Likewise with the yeasts and spores of fungi which turn wine insipid and flat or turn it sour. When using fresh fruit and other ingredients fresh from the garden, the bacteria and yeasts in contact with them should be destroyed so that they do no harm. 1.If wild yeasts and bacteria are in the air, they must be on corks, inside bottles and jars. 2.Cover fermenting wines and finished wines closely. 3.Treatment of finished wines is covered under the heading 'storing' and covering it in jars is very simple, but most important. 4.After the prepared yeast has been added to the prepared liquid, the top of the jar should be covered with a piece of polythene. This should be pressed down all around by hand and strong string tied tightly around. Through this you can keep airborne diseases away from the wine and keep up a constant outgoing stream, thus avoiding the diseases air contains from gaining access. 5.Use of fermentation lock for covering.
Fruits are merely crushed and fermented without either sugar or water being added. Provided you have enough supply of grapes, then making wines from them is the easiest winemaking of all - that is, of course, granted they are fully ripe. Now, to make a gallon of wine, you will need at least twenty pounds of grape fruits and this amount may not make one gallon of wine, though it make one gallon of strained 'must'. Thus the more grape fruits you have the better. If enough grape fruits are available, the method to use is as follows: 1.All grapes must be placed in a suitable vessel. Crush them and make sure each grape fruit is crushed. 2.Measure as possible as you can the amount of pulp you have. Then on each gallon allow one Campden tablet or four grains of sodium metabisulphite. You must dissolve this tablet in an egg cupful of warm water and stir into the pulp and leave for 24 hours. 3.At this stage, give the mixture a thorough mixing and churning and then add the yeast. Remember, the mixture should then be left to ferment for 5 days. 4.After this, strain the pulp through a strong coarse cloth to avert bursting and wrung out as dry as you can. 5.Put the liquor into jars and fermented the same ways as other wines.
In addition, in each recipe appears the name of the best yeast to use and this is best added as a nucleus as already described. If you must use bakers' yeast or dried yeast, merely sprinkle it over the surface of the 'must' at the time given in the method you are using.
Where grape fruits only are used with water, remember that to get enough amount of alcohol for a stable wine, you must have between two and two and a half pounds of sugar to the gallon of wine. Since the juice that was crushed from grape fruits rarely contain this much, it would be wise to add one pound of sugar when the fruit is being crushed and before the juice is put into a gallon of jars. If the resulting wine is dry, it may be sweetened. - 32201
About the Author:
Knowing that wine is mostly grapes is only a basic understanding. Georgia Smith has been making her own wines for years and has discovered a slew of tricks that help even the novice to make delicious wines right in their own kitchen. To learn more about how to make homemade wine, click on the link.
