Gregles
I have 1.7kg of brambles, 1.4 kg of blackcurrants and around 950g of rasps defrosting with a crushed campden, 2 litres of bottled water and a kilo of sugar at the moment. I will let this thaw and then mash up before adding some yeast nutrient and whatever else comes to mind, I will let you know. I am going to try some different yeast this time around - Lalvin Nouveau (71B-1122) instead of the wilko gear. I am also going to top this up with red grape juice and will aim for 10 litres at around 14%.

Reading up on this, when sober, reveals that I need around 2640g sugar per 10 litres to get a 14% wine. The sugar yield from the fruit is in the area of 7% so that gives 70g per kilo = 280g plus I added a kilo of table sugar so I have 1,280g so far. As I am aiming for 10 litres then I need to add 1,360g of sugar which will be a combination of mainly table sugar and some sugar from the red grape juice which I need to work out.

Fingers crossed

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justbeaz
Gregles wrote:
I have 1.7kg of brambles, 1.4 kg of blackcurrants and around 950g of rasps defrosting with a crushed campden, 2 litres of bottled water and a kilo of sugar at the moment. I will let this thaw and then mash up before adding some yeast nutrient and whatever else comes to mind, I will let you know. I am going to try some different yeast this time around - Lalvin Nouveau (71B-1122) instead of the wilko gear. I am also going to top this up with red grape juice and will aim for 10 litres at around 14%.

Reading up on this, when sober, reveals that I need around 2640g sugar per 10 litres to get a 14% wine. The sugar yield from the fruit is in the area of 7% so that gives 70g per kilo = 280g plus I added a kilo of table sugar so I have 1,280g so far. As I am aiming for 10 litres then I need to add 1,360g of sugar which will be a combination of mainly table sugar and some sugar from the red grape juice which I need to work out.

Fingers crossed



that's making me thirsty mate good luck dude
I like my water with barley and hops
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Gregles
This was a bit of a slow starter and despite following the yeast rehydration instructions nowt happened. I ended up pitching another pack of dry yeast and some additional nutrient to get it going. I have also added some gypsum to try and reduce the acidity a little.

The red grape juice 🍇 contains 160 grams sugar per litre and I have added two litres so far. I will leave it fermenting on the fruit until Wednesday and then strain to two Demi johns.
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Gregles
Added another litre of red grape juice to the fermenting pulp tonight. It honestly smells fantastic. I am going to strain this through some voile to a plastic fv tomorrow and then split between two djs. I will add 1 litre of grape juice and 280g of sugar to each dj.
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Clibit
Gregles wrote:
Added another litre of red grape juice to the fermenting pulp tonight. It honestly smells fantastic. I am going to strain this through some voile to a plastic fv tomorrow and then split between two djs. I will add 1 litre of grape juice and 280g of sugar to each dj.


Is it normal to keep adding?
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Gregles
Clibit wrote:
Is it normal to keep adding?


Yup.

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Gregles
Gregles wrote:


Yup.



Sorry for the short reply Phil. I follow the guidelines from oldbloke on the craft brew forum who advises care when adding the ingredients as things can get a bit lively if you add everything at once. There is nothing worse than fermenting must escaping through the airlock of a demijohn - especially if it is indoors. I have just topped both demijohns up with red grape juice as I am happy the ferment is going steady and it doesn't look as if it is going to erupt everywhere. Even so both are sitting in a plastic tray just to be on the safe side.

When I strained this from the pulp I added 280 grams sugar to each demijohn and then I realised that I would not have room to safely add a litre of red grape in each. To make up for this I added another 80 grams of sugar to each and split a litre of red grape between the two. This left enough headroom in case of a violent ferment. Today I split another litre of red grape topping up both djs.

Sugar calculation is:-

1. Table sugar total = 1000g at start plus 720g on racking to djs = 1720g
2. Sugar from red grape juice - 160g per litre x 4litres = 640g
3. Sugar from fruit at 70g per kg x 4 kg = 280g

Total sugar in 10 litre batch = 2,640g spot on[thumb]

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Clibit
Thanks Greg. I always thought you started with the demijohn reasonably full, just allowing for fermentation. I've added fermentables to beer like this in the past, a few times. 
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Gregles
Just found two demijohns full of wine that need bottling. Hope it tastes good 😂
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Gregles
Racked these into my bottling bucket with some stabiliser and had a sneaky taste. What a difference the yeast has made, Lalvin Nouveau (71B-1122) , this is a completely different drink from similar wines done with Wilkos wine yeast. This is very fruity almost sweet despite a gravity of 0.990.

Big thumbs up from me👍👍👍
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Clibit
Gregles wrote:
Racked these into my bottling bucket with some stabiliser and had a sneaky taste. What a difference the yeast has made, Lalvin Nouveau (71B-1122) , this is a completely different drink from similar wines done with Wilkos wine yeast. This is very fruity almost sweet despite a gravity of 0.990. Big thumbs up from me👍👍👍


So yeast makes a big difference in wines too. 
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Gregles
Clibit wrote:


So yeast makes a big difference in wines too. 


It’s like night and day Phil👍

I need to try some others too.
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Clibit
Gregles wrote:
It’s like night and day Phil👍 I need to try some others too.


More yeasts to try!  [rofl]
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Gregles
What a team [biggrin][rofl]
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