Using the natural yeast that grows on the grapes' skin has worked
wonderfully for thousands of years. But it also fails miserably from
time to time.

Commercial wine yeast, which can be less than $1 per package, is
cultivated to start quickly and many are bred as "killers" that
destroy wild yeasts and bacteria. Given the costs (of the yeast AND
the loss of the wine) it's worth buying.

The addition of sulfites helps destroy wild yeasts and bacteria and
also helps preserve the wine. Sulfer has been used for centuries in
winemaking. Sulfite is used sparingly! The general rule is 1/4
TEASPOON at racking time -- I knew a guy who dumped an entire 4 oz
package into 5 gallons of wine, so I caution people on this!

Another thing to consider is sanitation. Everything must be VERY
clean. While commerical cleaners are available, household bleach
works fine. Rinse everything well afterward -- if you can smell
bleach it needs another rinse.

Barrels are an entirely different issue -- I'm not going into that
now.

After that I rinse everything with a mixture of 2oz sodium
metabisulfite mixed in 1 gallon water. No need to rinse with water
afterwards, just shake off whatever will shake off. This solution is
reusable, as long as it's clear and the smell burns your nose hairs
out, it's good. :-)

Bryan


On Thu, 19 Oct 2006 23:39:59 -0500, (Willie S)
wrote:

>
>jim,
>
>i used the muscadine's own yeast.
>i tried my granddad's recipe, nothing but fruit,water & sugar.
>
>this was my first time makeing wine, hopeing my second batch does
>better.
>
>
>willie