apothecary
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- Feb 28, 2017
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Hi everyone, I'm new to this forum. Stumbled upon it while searching for info on winemaking.
I've recently moved to Adelaide, a city in the south of Australia, close to well-known wine regions such as the Barossa. It basically has the same type of climate as California, if that's a helpful reference point for any of you.
So the place we moved into has vines out the back producing an abundance of white grapes, so I figured this the perfect opportunity to have a crack at making my own wine. Most of the threads I read on here seem to be about wine kits, so I thought I'd throw this out there for anyone who might have made wine from scratch.
So far I've picked through them, washed and crushed the grapes, put a little pectinase in the mix. From here I'm going to go with pitching some EC1118 maybe tomorrow after straining off the juice. Then rack after the primary fermentation is done.
Anything critical I'm missing at this point?
Any advice would be appreciated.
I've recently moved to Adelaide, a city in the south of Australia, close to well-known wine regions such as the Barossa. It basically has the same type of climate as California, if that's a helpful reference point for any of you.
So the place we moved into has vines out the back producing an abundance of white grapes, so I figured this the perfect opportunity to have a crack at making my own wine. Most of the threads I read on here seem to be about wine kits, so I thought I'd throw this out there for anyone who might have made wine from scratch.
So far I've picked through them, washed and crushed the grapes, put a little pectinase in the mix. From here I'm going to go with pitching some EC1118 maybe tomorrow after straining off the juice. Then rack after the primary fermentation is done.
Anything critical I'm missing at this point?
Any advice would be appreciated.