all you really need are the first 3. in fact, I've noticed that
grape juice left on the counter will ferment all by itself with
NOTHING added!
--
billb
"W ä l r ü s" > wrote in message
nk.net...
> Can anyone see if this recipe looks OK? It is a "substitution"
for the
> acids & tannins. It's a natural "old style" recipe.
>
> Just starting out, so I am wanting to try it, because it's cheap &
I can do
> it now, without buying all the winemaking extras.
>
> With all the pasturizing in the food industry & if I keep a clean
area for
> making it, I hope it would work.
>
> Please post what you think & if you feel something should be added,
replaced
> or omitted and why.
>
> Thanks!
> --
> Wälrüs
>
>
>
> 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).
>
> Mix together juice & sugar until blended.
>
> Add the rest, add airlock & place in 70 degree tempurature until
> fermentation stops (about 30-40 days).
>
> Wait another 7-14 days for wine to settle & clear.
>
> Pour into bottles through a coffee filter, to elimimate spillage of
> sediment. Cork or serve. Makes 1 gallon.
>
>