Okay guys, I thought I should start a new thread because like it or not, here is how it has been done. Furthermore, I wanted to post updates as it progresses.
7 kg Red Grapes (Afraid they had to be table grapes.)
1 liter Red Grape Juice (sugar and preservatives free)
1 cup cane sugar (added after taking hydrometer reading to up the SG to 1.090-1.100)
1-1/2 tsp Tartaric Acid
Yeast starter cultured from fresh grapes
Grapes were lightly washed, put in colanders first in fridge to dry out the added water, then frozen and thawed twice. I then crushed them by hand as much as possible, and added 1 liter of grape juice - Ended up getting around 8.5 liters of must. I had no way of finding the PH of the juice, so based on my taste buds, I added the acid 1/2 tsp at a time, and tasted. Ended up adding 1-1/2 tsp. Hydrometer showed the SG to be around 1.075-1.080, so warmed 1 cup of water with 1 cup white sugar, and added the syrup to the must. Took another reading, and this time the SG turned out to be somewhere between 1.090-1.100. Finally, after adding the starter, 10 liter food grade plastic pail was covered with a thin cotton cloth that was first washed with antibacterial dish washing liquid, then dipped in k-meta solution and then dried. The cloth has been tied around with a string to keep the insects out.
The grape juice had a little lemon juice added to it, as stated on the package and had a hint of the taste, but hopefully that won't have much of a problem.
I will add boiled bread yeast as nutrient if and when required. Don't want to induce that bready smell/taste unnecessarily.
Now waiting fingers crossed... Wishing it would turn out good.
7 kg Red Grapes (Afraid they had to be table grapes.)
1 liter Red Grape Juice (sugar and preservatives free)
1 cup cane sugar (added after taking hydrometer reading to up the SG to 1.090-1.100)
1-1/2 tsp Tartaric Acid
Yeast starter cultured from fresh grapes
Grapes were lightly washed, put in colanders first in fridge to dry out the added water, then frozen and thawed twice. I then crushed them by hand as much as possible, and added 1 liter of grape juice - Ended up getting around 8.5 liters of must. I had no way of finding the PH of the juice, so based on my taste buds, I added the acid 1/2 tsp at a time, and tasted. Ended up adding 1-1/2 tsp. Hydrometer showed the SG to be around 1.075-1.080, so warmed 1 cup of water with 1 cup white sugar, and added the syrup to the must. Took another reading, and this time the SG turned out to be somewhere between 1.090-1.100. Finally, after adding the starter, 10 liter food grade plastic pail was covered with a thin cotton cloth that was first washed with antibacterial dish washing liquid, then dipped in k-meta solution and then dried. The cloth has been tied around with a string to keep the insects out.
The grape juice had a little lemon juice added to it, as stated on the package and had a hint of the taste, but hopefully that won't have much of a problem.
I will add boiled bread yeast as nutrient if and when required. Don't want to induce that bready smell/taste unnecessarily.
Now waiting fingers crossed... Wishing it would turn out good.
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