#Grape juice how to

What would be the best way would be to go about making this a 'sparkling' wine? If you could inform me of the best way to make my wine 'sparkling' that would be GREAT, if you could also tell me how to make my cider sparkling, that would be even better.Īnswer: Let the fermentation finish naturally (no more bubbles rising). I added all of the juice and sugar water at the start, and then added my yeast, that was 4 days ago and so far so good. Question: I am making my first homemade grape juice wine. (I don't suggest this in the article because most beginners are impatient!) Delay the refrigeration step by up to two more weeks keeping the wine in a warm place with the screw-cap closed, but open it briefly once a day to let gas escape. This might be OK for you, but a better approach is to give the wine more fermenting time. Note- this is not guaranteed to work every time and there is a small risk of spoilage, but it can give excellent results, much better than baker's yeast ever will.Īnswer: If you reduce the sugar, the wine will turn out less alcoholic and possibly slightly drier. Next day, follow my method exactly but adding the contents of the small bowl in place of the dried yeast. Pour in enough grape juice to cover the grapes and cover the bowl with a saucer. Alternatively, you can harvest live yeast from fresh muscat grapes: Crush five or six perfectly ripe grapes in a small glass bowl.

What can I do to make the wine palatable if using ordinary yeast?Īnswer: Even using baker's yeast, the finished wine should not be unpalatable, especially if you pour it off the sediment into a fresh container and rest it for a few weeks before drinking. I, therefore, cannot buy wine yeast and will have to make do with normal baking or all-purpose yeast. I live in South Africa where we are currently under lockdown and the sale of alcohol has been banned for some strange reason. Question: I am very keen to use your wine recipe making wine from grape juice.