Makes one gallon.
|3-1/2 6 oz. Cans Frozen Grape Concentrate
||7 pints Water
|1 pkg. Wine Yeast
1/2 tsp. Bentonite
|1/4 tsp Potassium Sorbate
||1/8 tsp. Potassium Metabisulfite
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
Starting S.G. 1.090-1.095
Acid Level .65%
- Pour great concentrate into primary fermenter. Add
water and stir thoroughly.
- Add yeast and cover primary fermenter.
- Check S.G. daily. When S.G. reaches 1.020 (3-5 days),
siphon juice into glass container and attach airlock.
- When S.G. reaches 1.000 (usually about 2-3 weeks),
fermentation is complete. Siphon juice off sediment into
the fermentation bucket.
- Add potassium sorbate and potassium metasulfite to wine.
Stir briskly to bring the carbon dioxide to the surface.
- Pour bentonite into 2 oz. of warm water, and mix thoroughly.
Add bentonite mixture to wine. Stir wine. Wait 15 minutes
and stir again. Wait another 15 minutes and stir one last
time. Siphon wine back into glass container and re-attach
- After seven days, siphon wine into another clean glass
vessel and re-attach airlock
- To aid in clearing, rack again in 1 month, before bottling.
- Allow wine to age for two months before bottling.