Grape juice is also rich in manganese, a mineral involved in bone formation and the production of certain neurotransmitters in your brain ( 5). Many people believe that only hard liquor is good for you when it comes to alcoholic beverages. There are numerous options for those looking for something similar to intoxication – there are even delicious and reasonably priced options. a b c d e f Dr. Yair Margalit, Winery Technology & Operations A Handbook for Small Wineries pgs 41-46 The Wine Appreciation Guild (1996) ISBN 0-932664-66-0 Add extra flavor to the juice with lemon juice, ginger, or even fresh herbs like mint leaves or basil. You You’ll Also Need

Despite the fact that there are over 1,500 yeast species, we are primarily concerned with one type, S.C. Yeast. Other yeasts can be used to turn grape juice into wine, but they often taste off or spoiled. If the yeast have consumed all of the sugar in the must, or if the alcohol level has reached too high, the yeast will stop fermentation. You can use yeast from a variety of sources to begin fermenting your grape juice before adding your own yeast. If you want to ferment your grapes, you must first determine the sugar content. The temperature of your starter and the required material are both crucial. fermented at temperatures ranging from 64 to 68 degrees Fahrenheit, whereas red wines can be fermented at temperatures ranging from 85 to 96 degrees Fahrenheit. This reading will give you an indication of the sugar content in your grape juice. 2.2 Potential Alcohol Calculation Once you have determined the specific gravity of your grape juice, you can use it to calculate the potential alcohol content of your wine.The double strain: depending on which method you use, you may want to strain the juice twice to rid it of as much sediment as possible. ALTERNATIVELY, allow the juice to rest in a container for 24 hours and the sediment will settle at the bottom. You can then transfer the juice on top to another container.

There are a few fining agents available that are not made of animal proteins. One type often used by home and professional wine makers is bentonite, a clay that forms from weathered volcanic ash. There are also synthetic fining agents available. But, when winemakers decide to fine their wine they will often use an animal protein. This can be done using a tool called a hydrometer, which measures the specific gravity of the juice. The more sugar present in the juice, the higher the potential alcohol content of the resulting wine. 1.2 Yeast Selection

Orange, apple, and grape juice, for example, are all high in ethanol (up to 0.77 g/L), making them feel drunk. Fermenting grape must, in addition to being cloudy, fizzy, sugary, sweet, and unstable, has an alcohol content that can range from 2 to 10%, though it is most commonly consumed with a beer – say, 4 or 5%.

Data is from a 1976 study by German enologists Archived 2012-07-30 at archive.today and reproduced with minor corrections in R. Boulton, V. Singleton, L. Bisson, R. Kunkee Principles and Practices of Winemaking pg 94 Springer 1996 New York ISBN 978-1-4419-5190-8 To give it a flavor, you can sweeten it. Jars for home-can grape juice in sizes ranging from a pint (half-liter to two liters) to 2 quarts (half-gallon to two liters) can be found. If you prefer a larger jar size, store it on heavy-duty shelving.

a b c H. Johnson Vintage: The Story of Wine pg 70, 124-125, 147, 202-214 Simon and Schuster 1989 ISBN 0-671-68702-6 Main article: History of the wine press First developed in the Middle Ages, basket presses have a long history of use in winemaking.