topkeg
Junior Member
- Joined
- Dec 5, 2013
- Messages
- 47
- Reaction score
- 17
I got some red grape juice from my Aunt who normally makes jelly from it. Not a clue to what type of grape it is. I decided to change tradition and make wine from it. However, I don't think I had enough juice or sugar to start with, tried to stretch it to two gallons. Since I didn't know what type of grape I kind of winged it with the recipe. Primary in September, started with a SG of only 1.060. I have racked it several times, and just finished a 30 day oak barrel run at 45-50 degrees. Racked to gallon carboys and now shows a SG of .992. According to Jack Keller's chart seems to be a ABV of around 8% if i'm figuring correctly. The wine is clearing nicely and actually tastes pretty good at 3 months. Almost like a blush.
What I'm concerned about is the bottling and storage of low alcohol wine from a bacteria standpoint. From various articles on the net they range from trouble, to don't worry about it if you are not storing it for many years. Don't want to make anybody sick at the next family reunion!
What I'm concerned about is the bottling and storage of low alcohol wine from a bacteria standpoint. From various articles on the net they range from trouble, to don't worry about it if you are not storing it for many years. Don't want to make anybody sick at the next family reunion!