Finally got round to making my first brew. I was going to do a straightforward WOW but I've decided that given what I have in the house, I'm going to try something similar but with red grape juice and summer fruit juice (including orange) instead of white grape juice and orange juice.
The summer fruit juice is Don Simon (not from concentrate) grape (red 60%),strawberry pure (20%), and orange juice (20%). Whilst the red grape juice is Lidl's NOT from concentrate one.
I'm going to use 4 litres of juice in total to make up 6.5 litres of wine because I'll be using a recycled Sci-MX Diet shake container with a hole drilled in the top (HDPE plastic) as a makeshift cross between a fermenting bucket and a doubled sized demijohn.
I don't have a drill so a friend drilled a hole in the top but it's only big enough to fit the airlock in and not the bung. It's pretty tight though so I imagine with the addition of some sterelised bluetack around it, it should be ok. What do you think?
How much sugar do you think I should use? The only yeast I have too is super wine yeast from Holland and Barrett, which is probably a bit good for what I'm making but it was on special offer around Christmas so couldn't resist.
Lastly, can't control the temperature in here very well, so will probably go below 10 degrees occasionally. Is this a big problem?
The summer fruit juice is Don Simon (not from concentrate) grape (red 60%),strawberry pure (20%), and orange juice (20%). Whilst the red grape juice is Lidl's NOT from concentrate one.
I'm going to use 4 litres of juice in total to make up 6.5 litres of wine because I'll be using a recycled Sci-MX Diet shake container with a hole drilled in the top (HDPE plastic) as a makeshift cross between a fermenting bucket and a doubled sized demijohn.
I don't have a drill so a friend drilled a hole in the top but it's only big enough to fit the airlock in and not the bung. It's pretty tight though so I imagine with the addition of some sterelised bluetack around it, it should be ok. What do you think?
How much sugar do you think I should use? The only yeast I have too is super wine yeast from Holland and Barrett, which is probably a bit good for what I'm making but it was on special offer around Christmas so couldn't resist.
Lastly, can't control the temperature in here very well, so will probably go below 10 degrees occasionally. Is this a big problem?
