asic White Wine

[Guest]

My Dry White Table Wine
My basic 14% approx. white wine



1. 1 litre/2pints Morrison’s or your local store brand White grape juice, or whatever pure grape juice you can get. Not the reconstituted grape juice, made up with water from some concentrated grape juice extract. This usually has preservatives added to and that’s a no-no.
2. I use approximately 4 gallons of Well Water. Not the mains, chemically treated stuff, i.e. Get water without the Chlorine crap. Get clean wholesome potable drinking well water. We get a lot of very cold clean well water here in Ireland for drinking straight from the well.
3. 5 x 1Kg bags or 5 x 2 pounds bags of. White sugar
4. 5 tsp Formula 67 Plus Yeast/ or good wine yeast
5. 5 Level tsp Formula 67 Yeast Nutrient or good yeast nutrient

This will make approximately.
14% vol. alcohol of very palatable white wine

S.G. Readings should be:-

Start 1.090 (starting must) approximately

Finish 1.000 below (dry wine) 14% vol.

Method
1. Sterilize and rinse everything thoroughly
2. Pour the 5 litre or 10 pints of grape juice into brew bucket
3. Put the sugar into brew bucket, boil about 10 pints of the well water, pour the 10 pints into the brew bucket with sugar and grape juice, and stir until all sugar is dissolved. (Each 1 pound of sugar dissolved in I pint of water will displace and measure about 1 quart or 2 pints of sugar syrup)
4. In your brew bucket you should have approximately:- 10 pints of grape juice + 10 pints of boiled water + 10 pounds of sugar = 10 +10+10 = 30 pints of syrup
5. Add about another 10 pints of the well water (or however much more it takes to take it up to about the 4 gallons-- 7 pints mark
6. Take a S.G. reading it should read about 1.090 or pretty close (this is not an exact science so near enough is close enough).
7. Make up the yeast in a ½ pint jug using 5 rounded tsp of yeast and some Luke warm well water. Cover and set in a warm place for about ½ hour (say like on top of a radiator)
8. Dissolve yeast nutrient in more well water another jug the and add to the brew bucket
9. Top up with the remaining water to the 5gallon mark (if not there already)
10. Add frothy activated yeast. If over the 5 gallon mark don’t worry.
11. Stir the lot thoroughly and mix it well (until all the yeast dissolves)
12. Fit brew bucket lid and fit fermentation trap into lid and set in a warm place (airing cupboard good spot)
13. Bubbles can take a couple of days to start (so be patient)
14. When bubbles slow to about 1 minute 40 seconds between each bubble or stop altogether. It may carry on fermenting and get stronger and if you want and are patient enough wait for it to finish bubbling. Or add 2 crushed Camden tablets to stop the fermentation.
15. The alcohol that’s been made will kill a lot of the weaker yeast off, as it gets stronger but the yeast that lives will be very alcohol tolerant and will multiply and the higher tolerant yeast will speed up and seem like it’s started from scratch again and bubble like crazy. But it won’t last long. And it will stop in 3 or 4 days and start to clear.
16. When reasonably cleared and a good sediment separation shows
17. Take a S.G. reading, and if goes below S.G. 1.000 because of the presence of alcohol congratulate yourself on producing a nice dry wine
18. Rack into a clean brew bucket and leave to fully clear
19. Rack again and when a good polish is seen.(Means when it becomes very clear) Bottle or store in 5 clean demijohns
20. Or in our case distil the lot