Squeezed purple grapes, got 4 gal of juice and cooked the skins down. How do I make wine out of this?
To make wine you need two things sugar and yeast. Mix your juice with yeast, let it ferment, you have wine.
you’ll need a bucket large enough to handle the fermentation process.
more info on making wine at the link below.
idk, but in my search i found a few things that i hope can help you:
http://www.barparts.com/links/beerandwinemaking.html
http://www.crosby-baker.com/
I cook daily, and like to try new recipes but many recipes say to add wine. I dont drink and dont have alcohol in the house so do any of you have any ideas what i could use as a subsitute to the wine?
Grape juice
Add 1Tbsp balsamic vinegar per 8oz for red
Add 1Tbsp apple cider vinegar to 8oz white grape juice for white
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Have any of you a recipe for a simple beginners wine that comes out well? I have no equipment either so you’ll need to tell me what I need and where to get it.
Ta
Don’t waste your time. It impossble to re-create something that takes great skill and many months to produce in reality. First you have to accept that homemade wine will always taste like homemade wine. If you drink shop bought wine you will never adjust to homemade. I remember homemade wine that my auntie made when I was a kid. It was great because I was comparing it with nothing else and was my first taste of alcohol. I tried to make it and found it a tediously boring process and a complete false economy. The result is always disappointing, so please take my advice and enjoy the variety we now have at under a fiver. For the cost of setting up you could buy a case of quality wine, think about it………….???
im making dinner for my boyfriend im gonna make pasta in a garlic and olive oil sauce..what kind of wine do i use for us to drink?
white wine
white wine with white meat
Red Wine with red meat
since you are having a light meal go with the white
2 Bottle brushes
Fermentation locks (air locks)
Carboy bung’s (rubber stoppers)
3 Funnels
Hydrometer (saccharometer)
Hydrometer jar**
Thermometer (floating)
Acid test kit
I’m thinking of making wine in the summer. I did some research, and these are the things I dont have that I need (listed above). Are the equipment posted above really necessary? If it affects the taset, I don’t care all that much. I mean, I want to make decent wine, but I’m not out to win any awords.
EDIT TYPEO: I got funnels
you don’t HAVE to use all those things. You need the clean food grade bucket [2 is better].You can let the wine ferment in the bucket with the lid on [co2 will seep out]. After a week or so of fermenting at a little over 70F [room temp basically but not cool] just pour the wine into another bucket to leave behind most the sediment and let it settle and complete transforming all the sugars into alcohol. After a few more days pour it into the other bucket again leaving behind more sediment, then into pitcher and funnel into clean pop bottles or juice bottles. I don’t even bother with all the sulphites and clarifiers as the wine stays good for many months and clears fine all by itself.
When I make shrimp scampi the recipe calls for 1 cup of white wine, and everytime I use it, it comes out bitter. When I use red wine in recipes it comes out bitter also. Am I doing something wrong? Can anyone give me the name of a red, and white wine to use in recipes?
The wine is probably the wrong kind. Or there may be other ingredients causing the bitterness. Most any wine will do for cooking. Avoid the stuff the winos drink.
Oh Lord… the list is endless. Just a few are listed below…
i don’t think that this is possible. i’ve tried to research it on my own but haven’t come up with anything definitive all i have found out is that sweet fruits and such produce more methanol than grains and that the methanol is not at dangerous levels unless you distill improperly. i have no intention of distilling my wine (for one it’s illegal) but i got a little confused with the directions and want to make sure i’m not going to poison myself.
Methanol is the next step alcohol in the distillation process. Wine doesn’t use distillation, but rather, fermentation, and methanol is not produced, unless you distill the wine to produce brandy or some other spirits.
Ethanol is made by heating a liquid to a certain temperature (forgot what it was, like 179 degrees F or something) and meticulously watching the thermometer, when it starts to rise, after boiling off the ethanol. That’s where you get methanol, if you do not remove the condenser pipe from the first distillate solution.
Back to the wine part. Generally the ill effects of wine making are impurities in the wine itself that cause headaches and other physical maladies, rather than the ethanol.
Now back to alcohol distillation. there are about 5 variants of alcohol, each with a specific temperature gradient that determines which variant it is. in each step, one has to boil off the one type of alcohol, before the boiling temperature increases to the next grade of alcohol. The first type, ethanol, is tolerated by the body, where the next higher grades are not and lead to poisoning.
A reason that there is good moonshine and bad moonshine in that the one watching the temperature during distillation, doesn’t pay attention to when one type is distilled off, and the temperature starts rising to the next level.
In the manner of Denatured Alcohol, this starts off being ethyl alcohol (ethanol, the drinkable type), but solvents and gasoline are added into it to make it unfit for human consumption. The same applies to ethanol for vehicle use.