brewing 2ne1
A log on homebrewing by a band of merry persons.
White Wine Le Paddocks
Here are two white Wine recipes that I have discovered on the internet.
The Grapes taste great, like sweet gooseberries. So I am hoping for big things.
Recipe 1
Use only the ripe undamaged grapes, bad grapes make bad wine.
When every grape is squashed add a yeast-a Gervin Yeast is best.
Leave in the bucket for about 2 days then press the grapes to get the juice out.
When you’ve pressed all the grapes, put them into a fermenter with an airlock to ferment out.
You’ll probably need to add 8oz of sugar a gallon for most grapes grown in England, add this to the container after pressing.
About 7.5kg of grapes will produce a gallon of juice.
When the wine stops fermenting add campden tablets and stabiliser. You might need to sweeten the wine a bit as it can go incredibly dry(sour).
Recipe 2
Firstly make sure that the grapes are ripe to ensure a high natural sugar content.
Rinse the grapes in a campden tablet solution. 2 campden tablets to one pint of water. This will sterilise the must.
Rinse and squeeze, strain or press the grapes immediately to get the pure juice. Test the juice to determine how much extra sugar has to be added if any. A good starting specific gravity for a white wine is 1.080.
Approximately 450 gms to 1 gallon of white juice.
Add yeast and leave in a warm place (75f) for 7 days and then rack to get rid of any heavy sediment.
Depending on temperatures your wine should finish fermenting within 4/6 weeks. Rack again.
The wine has finished fermenting when the hydrometer reads in between 1.00 go 0.996
Add 2 campden tablets to each gallon. (helps preserves and reduces oxidation.
Leave to mature for 3 to 6months.
