- Feb 22, 2021
- Reaction score
This is bubbling away nicely in the demijohn with lots of little bubbles rising up the sides. Just thinking about the next stage. Currently the demijohn is not full - is it expected with this recipe that you leave a gap or top it up with water?The reason we don't use 4.5 litres of juice is it will be like alcopop and we are trying to mimic wine, i use 1 x litre of grape juice and 1.5 litres of another and we find that spot on.
Wine yeast will ferment your wine down to .990 which is very dry i used to stop mine at around .995 which was sweet enough for us.
As for videos i wouldn't take too much notice of them there are a lot of people putting videos out who haven't a clue what they are doing have a look at the two in the first post in this thread and you wont go far wrong (apart from him trying to clear them naturally then giving up) switch the orange juice for something else it was on ofthe worst ones i ever made. Supermarket Juice Wine How To guide and Recipes.
This was one i used to make all the time and its a forum favourite.
(never was a fan of pineapple)
1 litre Red grape juice.
1.5 litre Apple Juice.
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)
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Not being used to bottling wine (especially from juice - the last time I did something like that I was at school and no one worried about giving it time to mature!) how do you decide when it's finished? Is it as easy as waiting for the bubbling to stop (or at least slow right down) and drop in a Campden tablet and then bottle it?