Go buch

You can make as good a wine with or without an Hydrometer, your for fathers
did not always have one.

"W ä l r ü s" > wrote in message
nk.net...
| Thanks, I will give it a try & post the results. Anything here look like
| it could create anything dangerous? Poisons, toxins, etc.....?
|
| I am highly allergic to any form of mold & blue food dyes #3, 5 & lake
blue#
| 40. I know none of these have blue dye, except maybe some of the
| pre-packaged blueberry juices.
|
|
|
|
| "William Frazier" > wrote in message
| ...
| >
| > W ä l r ü s wrote
| > > Can anyone see if this recipe looks OK? It's a natural "old style"
| > recipe.
| > > 128 Oz - Any "red" juice (Grape, blackberry, raspberry, blueberry,
| > > etc......).
| > > 3-1/2C - Sugar.
| > > Pinch - Baker's Yeast (Converts to about 14% alcohol).
| > > 2 Tsp - Lemon Juice (In place of Citric acid).
| > > 1 Tsp - Cream of tartar (In place of Tartaric acid).
| > > 1 Slice - Apple (In place of Malic acid).
| > > 1/8 Cup - Pureed Raisins (In place of Nutrient).
| > > Tea - From one tea bag (In place of Tannins).
| >
| > Walrus - From your post I know you don't want to buy winemaking
equipment
| at
| > this time. But, you really should buy a hydrometer. Ask the people at
| the
| > wine/beer making shop how to use it. I suggest this because your
recipe,
| as
| > given above, will make a very alcoholic wine if it ferments to
completion.
| > If the yeast poops out the wine might end up very sweet.
| >
| > A good starting specific gravity for a wine is around 1.090. The gallon
| of
| > juice you will use contains sugar...different juices contain different
| > amounts. The 3.5 cups sugar alone will give you a specific gravity
arount
| > 1.081. So, the sugar, sweet juice, raisins (lots of sugar there) will
| make
| > a very sweet starting must.
| >
| > If you buy a hydrometer you can measure the specific gravity of the
juice
| > and add sugar until the specific gravity rises to 1.090. A much better
| > starting situation.
| >
| > If it were me I would leave the lemon juice, cream of tartar and apple
| slice
| > out. Since you won't know the starting acid and pH of your must without
| > additional equipment adding these things is just a shot in the dark and
| they
| > probably will add nothing to your wine.
| >
| > While at the wine/beer making store pick up a package of wine yeast.
It's
| > cheap and will do a good job for you.
| >
| > Bill Frazier
| > Olathe, Kansas USA
| >
| >
|
|