WHITE TABLE WINE

(Vitis Vinifera)

Ingredients:

16-18lb Grapes (depending on variety)

Sugar (add if low to S.G. 1.085-1.095)

Acid Blend (add if low to .70% tartaric)

1 tsp Nutrient

1 Campden, crush

1 pkg Wine yeast

FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!

Method:

1. Use grapes which are fully ripened and free of mold. White wine is fermented with the juice only. Crush grapes into extra primary. Quickly stir in campden.
2. Immediately press (with small quantities nylon straining bag can be used) into another primary fermentor.
3. Adjust sugar and acid levels of juice and add nutrient. Cover primary.
4. After 12 hrs., add yeast. Cover primary. Ferment at 70°F or lower.
5. When ferment reaches S.G. of 1.040 (about 3-5 days) syphon free-run juice into secondary. Strain pulp (or use press) and add this juice to secondary.
6. When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.

Tags: recipe, white wine

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