![]() Since we don’t want pressure to build up in our jug and explode, and because we want to keep oxygen out, we use airlocks. I’ll mention a kitchen scale later on that I’d suggest as a great tool you’ll use a lot.Īirlock – Yeast produces CO2, and that gas needs somewhere to go. You might have to do some mathing and guesstimating, but you want approximately 70-80 grams of sugar per serving in your juice to start (you can use more or less in other ferments as you learn what you like). Plain old inexpensive granulated sugar works great. Sugar – To get an ABV (alcohol by volume) percentage approaching normal wine levels (10.5-13.5%), you need to add sugar. I recommend Bourgovin RC-212 from Lalvin. Yeast – You can rely on wild yeast, and I do when making some meads, but it’s much quicker and a sure thing when you add wine yeast that is inexpensive and bred for the job. Yes, a big advantage of fermenting juice in the bottles they come in is that you don’t have to worry about introducing bacteria to a primary fermenter. The downside is this can introduce contaminants to the juice. The oxidation will remove most of the preservatives. If that is all you can find, pour the preserved juice from one container to another several times over the course of 12 hours. Feel free to experiment, but try not to use juices with preservatives like potassium metabisulfite or potassium sorbate. And I’ve had several people–people who like their vino–tell me so.īottled juice – I buy Walmart’s brand of grape, white grape, and white grape/peach juices that come in 64 ounce, or half-gallon, jugs. ![]() It might not be clear like store-bought wine or shelf-stable without some preservatives, but give it 3-4 weeks and a bit of practice and you’ll be amazed. Making your own wine from bottled juice is easy, cheap, safe, and enjoyable.
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