Could you post up your recipe/method
No problem.
As regulars here know Roddy has made more wine than most of us so i have aimed this guide at new members starting out and hope it is of some use, any questions don't hesitate to ask.
The recipe below is from the first post in the "Supermarket Juice Wine Recipes and
Wurzel's
Orange
Wine WOW" thread here -
http://www.thehomebrewforum.co.uk/showthread.php?t=49462
Since posting the thread in 2013 i have started to top up using half a litre of apple juice per DJ then adding water to the base of the neck as it gives it a little more taste without going over the top, i also no longer use Glycerine and acid but feel free to experiment and leave feedback in this thread.
I have a
degassing wand so do not heat water to dissolve the sugar (video 1) i simply add the sugar and juice to cold tap water in the DJ then beat the hell out of it with the wand and all the sugar is dissolved, this saves a lot of time and cleaning up afterwards
If you do not have a wand put approximately 1 litre of boiling water in a pan add 800g of sugar and stir until dissolved then let this cool to around 40c before adding it to the DJ.
Pour the sugar/water mix into the DJ then add a litre of Red Grape Juice
or White Grape Juice and a litre of apple juice, add tannin (see below) and top up with either hot or cold water to the shoulder of the DJ to bring the temperature to between 20c and 30c.
Put in the rest of the ingredients in the recipe below and give it a gentle stir then put the airlock on.
Let it ferment until you only see one bubble every two minutes or if you have a hydrometer it is .995 or below, rack (syphon) it into another DJ onto a crushed campden tablet add stabiliser (fermentation stopper) degas by either using a wand as mentioned earlier or by covering the neck with a clean hand and shaking the DJ for a few seconds before releasing your hand and letting the CO2 escape, do this several times until you do not hear the CO2 escaping.
If you want to drink your wine in days/weeks rather than months/years use finings, the best i have found is
KwiK Clear this will clear your wine in 24 - 48 hours.
When you have added the fining top up either with water, juice or a combination of the two then put the airlock back on and wait for it to clear.
When your wine is crystal clear bottle it, i use a
little bottler and
bucket clip on my syphon tube as it makes the job a breeze.
Rosé wine (A forum favourite)
1 litre Red grape juice (ASDA)
1 litre Apple Juice (ASDA)
800g Sugar.
1 tsp Tannin or a mug of very strong black tea. (3 bags stirred every couple of minutes as you put the rest of the ingredients together)
1 tsp Yeast (i use youngs super wine yeast compound)
1 tsp Yeast Nutrient.
1 tsp Pectolase.
1 tsp Glycerine. (optional)
1 tsp citric acid or juice of one lemon. (optional)