Grape Wine
7 and 1/2 pts grape juice
Brewing sugar to raise the specific gravity to 1.095
1 tsp pectic enzyme
1 finely crushed and dissolved Campden tablet
1 tsp yeast nutrient
1 sachet wine yeast
Check specific gravity of juice and adjust to 1.095 by adding sugar (if too low) or water (if too high). Put juice in primary. Add Campden tablet (finely crushed and dissolved in some of the juice), cover primary, and set aside for 10-12 hours. Add pectic enzyme, recover the primary, and set aside another 8- 10 hours. Stir in yeast nutrient and add activated yeast. Recover primary. When specific gravity drops to 1.015 or lower, transfer to secondary fermentation vessel and attach airlock. Wait until all fermentation ceases and airlock is still for two weeks, then rack into clean secondary, top up and refit airlock. Wait additional 4-6 weeks and add another finely crushed and dissolved Campden tablet and 1/2 teaspoon potassium sorbate to clean secondary, rack wine onto it, top up and refit airlock. Wait 30 days, sweeten to taste, and bottle. Wait two months before tasting.
