Four crushed Campden Tablets to each quart of water makes a good sanitizer. Be sure to thoroughly clean all the home wine making equipment and home wine making supplies before getting started. Being sanitary is one of the keys to great home wine making. This will help you to avoid the mistakes that have been most commonly made by beginners. Before starting your first batch of homemade wine you may want to take a look at the following article listed on our web site: The Top Ten Reasons For Fermentation Failure.* For a list of basic wine making recipes go to our home wine making recipes page. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine. Stir in 5 Campden Tables that have been crushed and then bottle. Once the wine has cleared completely, siphon it off of the sediment again.Be sure to give the wine plenty of time to clear up before bottling. The wine hydrometer should read between 0.990 and 0.998 on the Specific Gravity scale. You may want to verify with your wine hydrometer that the fermentation has completed before continuing on to the next step. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear. Attach a wine airlock and fill it half-way with water.If necessary, add water back to 5 gallons. Get as much liquid as you can, even if some of the sediment comes with it. Siphon the wine off the sediment without stirring it up. You can easily remove the pulp by lifting out the fermentation bag.
Siphon the wine into a carboy in a careful manner, so as to leave the sediment behind. After 5 to 7 days remove the pulp from the fermenter and discard.Typically, 70% of the fermentation activity will occur during this 5 to 7 day period. You should start to see some foaming activity within 24 hours of adding the wine yeast. Allow this mixture (must) to ferment for 5 to 7 days. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel.During the 24 hours the gas leaves the container making it safe to add the wine yeast. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas.
Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter.
Grapefruit wine skin#
Doing so will cause too much bitterness from the skin and seeds of the produce to be incorporated into the resulting wine. Food processors, blenders and such should not be used for this purpose. It is important to understand that you can over-process the produce. Squeeze the juice into the primary fermenter and keep the pulp in the bag. Section the grapefruit and put into the fermentation bag. Peel the grapefruit and discard the peel.10 Campden Tablets (5 prior to fermentation and 5 at bottling time).1 Packet of Wine Yeast: Pasteur Champagne.
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