12-03-2010, 03:45 AM
Started my first batch of white wine last night using the recipe from the E-Z CAPS recipes that come with the kit. 12-1-2010
1. I filled my two liter 90% full of 100% white grape juice and 1 cup white table sugar, mixed well.
2. I then added 1/8th teaspoon of the wine yeast that came with the kit. Put cap on and gave it a small swirl.
3. I then placed it in a warm place, 76 degrees in the furnace room, perfect.
24 hours later, the white grape juice, sugar and yeast, (must), is fermenting beautifully. Good pressure in the 2 liter and the E-Z CAP release is functioning perfectly.
I am shooting for a 7 day fermentation period and it should be ready by December 8th. I did not check the must with a hydrometer before this batch but estimate the alcohol content to be around 12% plus at end of fermentation.
If the wine is sweet I will then place in the refrigerator and clarify for two days, if it is dry I will add some potassium sorbate and potassium metabisulfite and add some sugar to sweeten the wine to taste. The sorbate and metabisulfite .. Also known as "wine stabilizers", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. This way if I add more sugar it will not start to ferment again and go boom in the refrigerator.
I will keep all posted on the outcome of this first batch next week. Hoping for a semi-sweet white wine from this first batch.
Started batch #2 last night with the same recipe as the first, this time used my hydrometer before fermentation. Hydrometer gave me a specific gravity reading of 1.111 and a potential alcohol content of 14%, second batch will be ready 12-10-2010 before clarification.
Update.... 12-8-2010
Ok, the first batch has fermented 7 full days and the bubbles had nearly stopped. I slowly let the pressure out by unscrewing the cap..... slowly..... I poured a small amount in a glass and tasted it.... It was warm.... bubbly.... cloudy.... but tasted like sparkling white wine..... It tastes good.... I added the potassium sorbate and metabisulfite and placed in the fridge to clarify and hope to drink it cold in two days. My second batch has two more days to go yet and I unscrewed the cap enough to release the co2 gasses in hopes of a non-sparkling white wine this time, will keep you posted.
Update... 1-20-2011
I have settled in on 14 days for the white wine as my fermentation period of choice... Still sweet and it tastes good, the hard cider has turned out great as well. Just experiment and find out what works best for you.... enjoy.
1. I filled my two liter 90% full of 100% white grape juice and 1 cup white table sugar, mixed well.
2. I then added 1/8th teaspoon of the wine yeast that came with the kit. Put cap on and gave it a small swirl.
3. I then placed it in a warm place, 76 degrees in the furnace room, perfect.
24 hours later, the white grape juice, sugar and yeast, (must), is fermenting beautifully. Good pressure in the 2 liter and the E-Z CAP release is functioning perfectly.
I am shooting for a 7 day fermentation period and it should be ready by December 8th. I did not check the must with a hydrometer before this batch but estimate the alcohol content to be around 12% plus at end of fermentation.
If the wine is sweet I will then place in the refrigerator and clarify for two days, if it is dry I will add some potassium sorbate and potassium metabisulfite and add some sugar to sweeten the wine to taste. The sorbate and metabisulfite .. Also known as "wine stabilizers", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. This way if I add more sugar it will not start to ferment again and go boom in the refrigerator.
I will keep all posted on the outcome of this first batch next week. Hoping for a semi-sweet white wine from this first batch.
Started batch #2 last night with the same recipe as the first, this time used my hydrometer before fermentation. Hydrometer gave me a specific gravity reading of 1.111 and a potential alcohol content of 14%, second batch will be ready 12-10-2010 before clarification.
Update.... 12-8-2010
Ok, the first batch has fermented 7 full days and the bubbles had nearly stopped. I slowly let the pressure out by unscrewing the cap..... slowly..... I poured a small amount in a glass and tasted it.... It was warm.... bubbly.... cloudy.... but tasted like sparkling white wine..... It tastes good.... I added the potassium sorbate and metabisulfite and placed in the fridge to clarify and hope to drink it cold in two days. My second batch has two more days to go yet and I unscrewed the cap enough to release the co2 gasses in hopes of a non-sparkling white wine this time, will keep you posted.
Update... 1-20-2011
I have settled in on 14 days for the white wine as my fermentation period of choice... Still sweet and it tastes good, the hard cider has turned out great as well. Just experiment and find out what works best for you.... enjoy.