First time basic red grape using some grapes + RGJ.

Discussion in 'Wine & Cider Brewdays!' started by Richie_asg1, Jun 7, 2019.

Help Support The Homebrew Forum UK by donating:

  1. Jun 7, 2019 #1

    Richie_asg1

    Richie_asg1

    Richie_asg1

    Junior Member

    Joined:
    Mar 31, 2016
    Messages:
    402
    Likes Received:
    132
    Location:
    Aberdeen
    My first time doing a traditional red grape wine.
    So far - 3 x large tubs black grapes from Co-Op,
    De-stalked into FV and poured boiling water over just to cover.
    Smushed to break skins. Left for 24 hours to cool.

    Planning to use GV2 red wine yeast, but no extra nutrient and trying to stay off sulphites.

    Additions of Welches red grape juice to make up to 5L (up to 4L and then top up when calmed down)

    Do I need pectolase? How long to ferment on the pulp?
    Am I ok to add most of the RGJ straight away or just ferment the pulp, strain then ferment all the juice?

    Thank you.
     
  2. Jun 11, 2019 at 10:07 PM #2

    Richie_asg1

    Richie_asg1

    Richie_asg1

    Junior Member

    Joined:
    Mar 31, 2016
    Messages:
    402
    Likes Received:
    132
    Location:
    Aberdeen
    3 days in and it popped it's lid!
    It's about 5L on a 10L FV, but it made it to the top. Ended up using half a pack of Ritchies 1840 red wine yeast. Seems to be working.....
    Now with lid sealed and airlock added.
     

Share This Page