*nods sagely*
Make sure every things clean.
I use VWP as it rinses nicely and doesn't leave a taste.
Once yeast is going you'll get a nice CO2 layer that will protect the brew from infections so long as no foreign bodies get in.
Unless you own a vineyard don't be a snob about making "prison brew"
I've made very nice brews using white grape juice from supermarket and fruit tea bags.
Dissolve suger in boiling water until clear before adding to the mix.
Only add the yeast when the temp is in the mid 20's or you'll just kill it.
Don't go mad and add twice as much sugar as required. You'll just get a very sweet wine.
Yeast generally dies at around 17% proof with a few going to 22% but don't taste that good.
Praise the yeast organism for the wonder it is.
This little feller gobbles sugar, pisses alcohol and farts CO2.
When it comes to clearing you have a choice. Leave things to settle by themselves over a couple of weeks or add some isinglass.
en.wikipedia.org/wiki/Isinglass
This is why most wine is not vegetarian btw.
(
Cerebus Sticky! Sticky! Stick! Stick!, Fri 3 Aug 2012, 13:44,
Reply)
If you are a veggie, settle, rack, settle, rack the more times you do it the clearer it gets.
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skeltonator Needs some new daps., Fri 3 Aug 2012, 13:49,
Reply)