Is there some standard acid level for different fruits as there are for red and white wines?
Tim
Is there some standard acid level for different fruits as there are for red and white wines?
Tim
Winemaking was once our science project in school. Our group made wine by squeezing a couple of oranges and adding some yeast to it. Our teacher made sure we had wash our hands before doing the experiment for us not to transfer bacteria to our wine. Good thing our hardwork paid off but we haven't yet tasted it.
It is doubtful that anything on your hands would have hurt the wine in any way but it is OK to be cautious. During fermentation, I always push down the cap and stir the must with my hands and arms. Some winemakers are overly cautious about this sort of thing (the ones coming from a beer making hobby). It might be more of a problem in beer making but a LOT less so in wine making. Don't worry, he happy. No human pathogens can live in wine.
Now, if your teacher did not have you add any sugar or raisons, you will not end up with a "Wine" because oranges do not contain enough natural sugar to ferment out to the average alcohol strength of a wine. It will be alcoholic and will give you a buzz - if you drink a lot of it but probably the max alcohol will be around 4 or 5 percent.
Congratulations in your interest in wine making. This group is very helpful.
Paul
So listen to Uncle Paul and sneak some sugar into it and get really smashed... }:-)
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