OK so I'm big into harvesting wild berries and fruits for the winter months. I plan on harvesting lots of the only native grape species in NB, riverbank grape (Vitis riparia)
Anyways I'm not sure if I want to make juice, wine or both. I know very little about wine as I am a beer drinker so I'm looking for any input from you guys.
I found this recipe, let me know what you think...I'm not huge on the idea of using extra sucrose, there should be enough in the grape juice right?
-about 10 lbs of grapes (I used V. Riparia)
-1.5kg sugar
-1 tsp pectin enzyme
-1 tsp yeast nutrient
-1 camden tablet
-1 packet yeast (I used Lalvin EC-1118)
-water to make 1 gallon
Wash, de-stem, and crush the grapes. Place in primary. Add sugar and water; stir well. Take SG reading - it should be at or near 1.090. Add the camden tablet and pectin enzyme, stir. Wait 12 hours, then add the yeast nutrient and yeast. Stir daily for 5 days, or until vigorous fermentation has ended. Strain juice into secondary, making sure to squeeze any juice out of the skins. Put airlock on and stash away for a month. Rack into fresh carboy, and again every 2-3 months. Ready to be bottled after 1 year.