re: making wine

[Guest guest]

no need to add yeast to grape wine.

the yeast occures naturaly on the skin of the grapes.

use unsprayed grapes, unwashed.

just let the juce sit in the peels before pressing.let sit for a week- then

press.

or if you want to do it the Jewish way, put whole grapes (cherries work well

too) dry without the woody part in a vat, top with sugar (20% for a sweet wine),

let it sit covered but not hermeticly sealed in a cool spot for 6 weeks.

in days of yore they put wine over the grapes- not sugar.

strain.

enjoy.

it will be sweet & jucey, but take care, the alcohol comtent is definitly there.

the wine will mature in time.

with natural yeast the results can change from batch to batch.

 

shaul

 

 

 

 

 

 

[Guest guest]

I'm stepping in the middle of this conversation with a question.

Being from Minnesota, I don't have grapes (except to buy from the

store). What would I do if I used 100% Juice, Concentrated Grape?

I've always wanted to try making wine, don't have a clue! Anyone with

more info on this topic; I would appreciate your comments and advice

so I don't ruin it. Thanks alot - Ardis Beach, Pillager, MN

 

, shaul morgenstern

<shaul_morgenstern wrote:

>

> no need to add yeast to grape wine.

> the yeast occures naturaly on the skin of the grapes.

> use unsprayed grapes, unwashed.

> just let the juce sit in the peels before pressing.let sit for a

week- then press.

> or if you want to do it the Jewish way, put whole grapes (cherries

work well too) dry without the woody part in a vat, top with sugar

(20% for a sweet wine), let it sit covered but not hermeticly sealed

in a cool spot for 6 weeks.

> in days of yore they put wine over the grapes- not sugar.

> strain.

> enjoy.

> it will be sweet & jucey, but take care, the alcohol comtent is

definitly there. the wine will mature in time.

> with natural yeast the results can change from batch to batch.

>

> shaul

>

>

>

>

>

>