justbeaz
just been to a children's birthday party with he girls at the house they have a massive grape vine with tonnes of red grapes. they dont do anything with them and I have been told I can have the lot as they just go in the bin. so win win for me . but what do I do with them. help would greatly be appreciated. like what do I need to process them and such like.
I like my water with barley and hops
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Hops_and_Dreams
Never made wine, but I'm fairly sure it involves taking your shoes off and squashing them barefoot.

More seriously, not sure if this helps:
http://www.lovetobrew.co.uk/wine-from-grapes
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Steve
Daft question but did you taste them J ? If they are not nice they certainly won't make good wine.
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Tony1951
Crush them, mash 'em up and press out the juice.

Probably wise to remove the stalks before you do that, as stalks contain a lot of tannin.

Measure the Specific Gravity and you will have a good idea of whether you have enough sugar.

I reckon that like with beer making, you should probably avoid adding sugar. It will certainly add to the level of alcohol produced, but will bring in a thin tasteless quality to the wine.

Steve may well be right about the flavour of the grapes.

Obviously you need a wine yeast. 

Try it. What do you have to lose? [smile]
I am off grid until the weekend.
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justbeaz
Steve wrote:
Daft question but did you taste them J ? If they are not nice they certainly won't make good wine.


they were sweet then a little tart I would eat them
I like my water with barley and hops
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Steve
justbeaz wrote:
they were sweet then a little tart I would eat them


I'm no wine expert far from, give it a go as others have said, what have you got to lose?
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Pinto

Steve wrote:
Daft question but did you taste them J ? If they are not nice they certainly won't make good wine.


Specific wine variety grapes generally dont make good eating, steve - they're usually sour and steeped in tannins so not what you'd like to find in the lunchbox.

You've nothing to loose, J - de-stem them, smash em up in the fermenter with some water and get an OG value - 1080-1090 is where you need to be.  As tony states, the addition of sugar isnt ideal - in actual production, they will use grape juice concentrate to up the sugars - you could always buy a couple of litres of grape juice from Aldi, and boil to reduce the volume by half, then add that ?

Grape musts are poor in nutrients - something like Super Wine yeast compound or decent gervin yeast with added nutrient will be essential.

 

Have a play and report back [wink]

Save
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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Chug
I usually make some with one of my customers Red Cascade grapes, although they don't seem to have grown as well this year. I also tied the white ones last year but they lack a bit of body and result in a thin wine.

As said remove any obviously rotten/bad ones and de-stalk as best as you can, I have a small press but extract the juice as best you can and add a campden tab and tsp pectolase per gallon and leave overnight, next day add yeast and yeast nutrient, ferment to finish around .990 bottle and leave for at least 6 months, but at least a year is best.
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