I found the following instructions for making wine from fruit juice for 1 gallon
1. Set up the brewing vessel:
1. Pour 2 litre (i.e. one standard carton) of fruit juice into the demijohn.
2. Add the yeast.
3. Add the yeast nutriment.
4. If the total amount of sugar in 2 litres of fruit juice is less than 200 g, then add enough sugar to bring it up to that level. Do not worry that it just sits at the bottom not dissolving immediately (it will have plenty of time to dissolve).
5. Rinse the bung & bubble-lock with tap water, fill the bubble-lock according to its instructions with sterilizing solution and fit them to the demijohn.
6. Put the demijohn in a place at least 20°C hot (preferably at 25°C or more so it brews faster but not so hot it kills the yeast (if that happens, just add new yeast to the demijohn and move it somewhere less hot)) and leave it. It should increase to bubbling at a rate of a bubble every few seconds in a few days.
7. Wait until undissolved sugar has gone & bubbling reduces to very slow (a bubble a minute or less) again. You should now have 2 litres of beverage at about 5% alcohol.
2. Feeding the yeast again:
1. Pour another litre of fruit juice into the demijohn.
2. If the total amount of sugar (in the fruit juice plus added sugar) so far put into the demijohn is less than 600 g, then add enough sugar to bring it up to that level.
3. Put the demijohn back in the warm place and leave it. It should soon (within an hour or so) return to bubbling at a rate of a bubble every few seconds.
4. Wait until undissolved sugar has gone & bubbling reduces to very slow again. You should now have 3 litres of beverage at about 10% alcohol.
3. Feeding the yeast yet again:
1. Pour another litre of fruit juice into the demijohn.
2. If the total amount of sugar (in the fruit juice plus added sugar) so far put into the demijohn is less than 1200 g, then add enough sugar to bring it up to that level.
3. Put the demijohn back in the warm place and leave it. It should soon return to bubbling at a rate of a bubble every few seconds.
4. Wait until undissolved sugar has gone (or nearly gone, the yeast might give up from alcohol poisoning before finishing off all the sugar) & bubbling reduces to very slow again. You should now have 4 litres of beverage at about 15% alcohol. To confirm complete conversion of the sugar, use a hygrometer or taste a sample.
What proportions of sugar would you recommend for a 22.5 litre carboy for the above technique, divide by 5 or another way of doing it, thanks for your advice in advance
1. Set up the brewing vessel:
1. Pour 2 litre (i.e. one standard carton) of fruit juice into the demijohn.
2. Add the yeast.
3. Add the yeast nutriment.
4. If the total amount of sugar in 2 litres of fruit juice is less than 200 g, then add enough sugar to bring it up to that level. Do not worry that it just sits at the bottom not dissolving immediately (it will have plenty of time to dissolve).
5. Rinse the bung & bubble-lock with tap water, fill the bubble-lock according to its instructions with sterilizing solution and fit them to the demijohn.
6. Put the demijohn in a place at least 20°C hot (preferably at 25°C or more so it brews faster but not so hot it kills the yeast (if that happens, just add new yeast to the demijohn and move it somewhere less hot)) and leave it. It should increase to bubbling at a rate of a bubble every few seconds in a few days.
7. Wait until undissolved sugar has gone & bubbling reduces to very slow (a bubble a minute or less) again. You should now have 2 litres of beverage at about 5% alcohol.
2. Feeding the yeast again:
1. Pour another litre of fruit juice into the demijohn.
2. If the total amount of sugar (in the fruit juice plus added sugar) so far put into the demijohn is less than 600 g, then add enough sugar to bring it up to that level.
3. Put the demijohn back in the warm place and leave it. It should soon (within an hour or so) return to bubbling at a rate of a bubble every few seconds.
4. Wait until undissolved sugar has gone & bubbling reduces to very slow again. You should now have 3 litres of beverage at about 10% alcohol.
3. Feeding the yeast yet again:
1. Pour another litre of fruit juice into the demijohn.
2. If the total amount of sugar (in the fruit juice plus added sugar) so far put into the demijohn is less than 1200 g, then add enough sugar to bring it up to that level.
3. Put the demijohn back in the warm place and leave it. It should soon return to bubbling at a rate of a bubble every few seconds.
4. Wait until undissolved sugar has gone (or nearly gone, the yeast might give up from alcohol poisoning before finishing off all the sugar) & bubbling reduces to very slow again. You should now have 4 litres of beverage at about 15% alcohol. To confirm complete conversion of the sugar, use a hygrometer or taste a sample.
What proportions of sugar would you recommend for a 22.5 litre carboy for the above technique, divide by 5 or another way of doing it, thanks for your advice in advance
