Argyll Gargoyle
Well-Known Member
- Joined
- Jun 7, 2020
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I’ve made beer and cider but I have never made wine. I grew enough Concord grapes this year that I could possibly do a gallon batch.
I hadn’t planned on making wine, so I boiled the grapes to get the juice. I now have 3-4 quarts of this. Is that a non-starter?
The plan: add enough sugar to get to 1.100, then hit it with Camden. After a day or so, pitch either EC1118 or K1-V1116. Ferment in a 1gal jug at 66-68F.
Am I missing anything important? Maybe add nutrient and oxygenate? Is pH critical? I have test strips but no meter. The juice tastes pretty tart.
Thanks
I hadn’t planned on making wine, so I boiled the grapes to get the juice. I now have 3-4 quarts of this. Is that a non-starter?
The plan: add enough sugar to get to 1.100, then hit it with Camden. After a day or so, pitch either EC1118 or K1-V1116. Ferment in a 1gal jug at 66-68F.
Am I missing anything important? Maybe add nutrient and oxygenate? Is pH critical? I have test strips but no meter. The juice tastes pretty tart.
Thanks