RED GRAPE WINE:-(SIMPLE VERSION)

METHOD:- Remove the grapes from the stalks, discarding any rotten fruit.  Crush the grapes, taking care not to crush the pips.  To each 7kg of pulp add one crushed campden tablet to kill the wild yeast.  Remove a sample of juice and check the hydrometer reading, juice with a reading of 1080 on the hydrometer will produce a dry wine of about 12% alcohol by volume.  Should the reading be lower sugar may be added to raise the reading; conversely if the reading is higher you may add water to the juice to avoid producing an overly strong wine.  Having prepared the must, place it in a plastic bucket and add a fresh wine yeast, fermentation should start within 24 hours and become rapidly more vigorous.  Keep the bucket covered with a clean cloth and remember to stir the pulp 2-3 times a day to prevent the skins from drying out.  After 3-6 days (depending on the colour required) run off as much wine as you can, then press the skins to extract the rest. put the fermenting wine into your fermenting bottles and cap with a bung and airlock.  Allow the wine to ferment right out, ensuring that the fermentation vessel is kept as full as possible.  When the fermentation is complete and the wine falls clear carefully siphon the clear wine from the sediment and add one crushed campden tablet to each 5L of wine.  Repeat this process twice more at intervals of 2 to 4 weeks after which the wine may be stabilized, bottled and left to mature for 6 months or longer.

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With compliments

Tasmanian Home Brewing Supplies  222 Liverpool Street Hobart 62 346230