Toggle sidebar

Wine from table grapes, some questions

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
S

Sander

NewBee
Registered Member
Jun 30, 2005
228
0
0
51
Two days ago I bought some red table grapes (unknow variety). After eating some of them I felt the urge to ferment the rest. Here's what I did: I took 1.3 kg grapes, destemmed, washed and crushes them. I took an SG reading on some of the juice: 1.067. I put the grapes in a 2l bottle with airlock and added some yeast. Fermentation started immediately. After 48 hours the SG was 1.002 (lower than I expected!). What is the best time to press the pulp? I want to add some sugar to increase the alcohol content. When should I add the sugar?
If I get a decent drink from this little experiment, then I will probably get some more grapes next time and add honey instead of sugar...
 
It's important to know what kind of grapes, and what kind of yeast you used. Can you post those up please? Pressing the skin depends on how much tannin, color extraction and overal flavor you want to pull from the skins.

I'd guess the grapes are Red Globe, Flame or Red Seedless. But let us know.

Thanks,

Oskaar
 
I don't know what kind they are (both grapes and yeast). The grapes do have seeds. This morning, there was no airlock activity, so I decided to get it of the skins and add the sugar. Fermentation has picked up again. I'll just wait and see...
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom