Can anyone see if this recipe looks OK? It is a "substitution" for the acids & tannins. It's a natural "old style" recipe.
Just starting out, so I am wanting to try it, because it's cheap & I can do it now, without buying all the winemaking extras.
With all the pasturizing in the food industry & if I keep a clean area for making it, I hope it would work.
Please post what you think & if you feel something should be added, replaced or omitted and why.
Thanks!
all you really need are the first 3. in fact, I've noticed that grape juice left on the counter will ferment all by itself with NOTHING added!
news:HwiPc.6611$ snipped-for-privacy@newsread3.news.atl.earthlink.net...
I couldn't find anything that suggested home brew was dangerous. alcohol IS dangerous, but that's life.
I only wish I'd found out about this stuff 20 years ago, it would have saved me a LOT of money.
Yes it will, but have you tasted it? ;o) I think I will use traditional wine making proceedure rather than letting Mother Nature do it.
Ray
well Mother Nature made me, she can make my wine. There's a certain symmetry about all this.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.