Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How can u make wine from grape juice only?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can u make wine from grape juice only?),it will help you,my kids.
Im wondering if its possible without yeast..
Answers:
To make wine from grape juice only is a very remote possibility unless yeast is added to it. You can always try placing the juice outside in an open container to increase your chances that some 'wild yeast' will float out of the sky and settle on it. However, it'll require a lot of prayer on your part for this to happen successfully. When grapes are crushed, it's not a big problem to ferment the 'crushed' juice because the naturally occurring 'wild yeast' coating the grapes usually do the job.
Other Answers:
is really complicate, im fron spain and is dificult make wine and no "vinagre"
the yeast changing the sugar to alcohol
over a period of several weeks and then continued in vats or in bottles .
the older ,the better.
grapejuice has nothing in it that can ferment ,there is no meat or skins of the grapes ,only the juice.
you can add alcohol from cane or vodca to grape juice to make an alcoholic drink ,but this is a cocktail .and can never be called wine Hope this answer your question.
Instructions for making wine from fresh grape juice.
1.) First you need a supplier of wine grapes (if your going to squeeze yourself) or fresh grape juice - These suppliers are only available once a year so make sure you are ready by early September up to end of October to purchase what you want.
If you know your way around the South Phila area, then you know how to get to the food distribution centers between Packer and Pattison Ave.
Two popular suppliers come to mind:
Lorenzo Gatta of Missa Bay Co. Located at (Galloway St. & Packer Ave)
1-800-701-6240
~O R~
Proccacci Bros. Sales Corp. Loacated at (N.E. Corner of Pattison Ave & Lawrence St.)
1-800-523-4616
2.) Add Yeast - NO... YOU CAN'T USE FLIESHMANS BREAD YEAST. It is important to add a good quality yeast and correct type of yeast for the wine you are making. Add 1 packet of yeast for each 5 gallons of juice. Be sure the yeast is not expired, Check the packet for the expiration date.
3.) Add sulfite - Patasium metabisulfite is essential for making sure bad yeast cells do not spoil your wine, it also ensures a healthy activation of the good yeast cells. If you are using pre-squeezed juice as I do, It has already been sulfited at approximately 100ppm, this is a USRDA regulation for shipping and transporting purposes. There is no need to sulfite further after this stage. (My opinion).
4.) Ferment - Your Juice needs to come up to room temperature (if using fresh juices they come in 5 or 6 gal. buckets and are shipped from refrigerated trucks so they are freezing cold).
Store the juice in a larger (sanitary food grade container) and cover with a clean screen or cheese cloth. DO NOT COVER THE PRIMARY FERMENTOR, IT NEEDS TO BREATHE. Fermenting will cause the juice to boil violently this is a natural process of the natural sugars being eaten up by the yeast, so be sure to leave room at the top of container so you don't have any spilling over. Leave in this primary fermentor for 5-7 days, stir vigorously each day at this stage. In 5-7 days the ferment should subside down to a minor fizz.
5.) Rack - This is done by siphoning (with a sanitary food grade tubing, DO NOT USE THE SIPHON FROM THE AQUARIUM OR FROM YOUR GAS TANK!) from the primary fermentor to an empty Carbouy or Demijon. Make sure you discard the sediment from the bottom of the primary fermentor. You must fill this containor all the way just 1/4" below an air stopper, which you must keep attatched to prevent air and also to prevent oxidation. At this stage I always add American White Oak Chips at a rate of 1/2 pound for a 15 gallon batch.
Your wine will stay in this container (with air lock) for 1 month.
6.) Rack again - It would be a good idea to keep different sized carbouys handy because when you rack you will lose a bit of wine from leaving sediment behind, thus you will need smaller jugs and extra air stoppers handy.
Your wine will stay in this container (with air lock) for 3 months.
7.) Rack again - YES...RACK AGAIN. I cannot express the importance of racking. This process will clarify your wine and prevent autolysis or rotting dead yeast cells which will give your wine an off flavour.
Your wine will stay in this container (with air lock) for 3 months.
8.) Stabilize - At this point you will add 1/4 teaspoon of patassium sorbate for each 5 gallons of wine, this will prevent any further fermenting of residual sugar left behind. Using a sterile rod, stir and splash the wine vigorously to break up any carbon dioxide bubbles. Stabilizing is important because if you skip this step you may end up with a fizzy wine or worse that that the carbon dioxide will cause your corks to pop or bottles to explode on your finished wine.
Your wine will stay in this container (with air lock) for 2 weeks.
9.) Bottle - This is the fun, yet time consuming part. Have sanitized bottles ready. Soak your corks in water for about 2 hours or until soft. I use a hand corker for pressing corks.
10.) Avoid the big mistake - The biggest mistake any amateur wine maker will make is stealing a bottle of wine from the vessel to give it a try. WAIT, WAIT, WAIT !!!
If you leave an air gap and don't keep your wine topped up at all times you might as well toss it all away later. An air gap will cause oxidation and your wine will end up having a metal taste. Patience, your wine must mature.
11.) That's it - See you at the Vendemia ! Salute !
http://www.tonyaldi.com/wine/howtomakewine.htm
Source(s):
http://www.tonyaldi.com/wine/howtomakewine.htm A simple question that doesn't need the entire winemaking process explained.
No, you cannot make wine without yeast. Wine is the fermented juice of grapes, and to ferment the juice you need yeast -- but once the yeast has done its job it dies and is removed from the wine. There will be no yeast in a finished wine.
Yeast naturally appears on the skins of grapes, and that is probably how humans discovered wine as some grapes left in a container will naturally ferment. (of course, the grapes you buy in shops have been sprayed with pesticides and washed etc and have lost their yeast.
If you don't ferment grape juice, it remains grape juice.
Source(s):
see my profile simple answer, no. must add yeast. bur can be made from simple grape juice yes when yeast is added
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How can u make wine from grape juice only?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How can u make wine from grape juice only?),it will help you,my kids.
Im wondering if its possible without yeast..
Answers:
To make wine from grape juice only is a very remote possibility unless yeast is added to it. You can always try placing the juice outside in an open container to increase your chances that some 'wild yeast' will float out of the sky and settle on it. However, it'll require a lot of prayer on your part for this to happen successfully. When grapes are crushed, it's not a big problem to ferment the 'crushed' juice because the naturally occurring 'wild yeast' coating the grapes usually do the job.
Other Answers:
is really complicate, im fron spain and is dificult make wine and no "vinagre"
I don't think it's possible to make wine without yeast... you can try mixing some alchol with it but i dont think itll taste that good... You need to let it sit for 6 weeks before it turns into liqure.
well ya can it just not whine its more of a grape juice mixed wit alcohal
wine is made from fermenting crushed grapes.with yeastthe yeast changing the sugar to alcohol
over a period of several weeks and then continued in vats or in bottles .
the older ,the better.
grapejuice has nothing in it that can ferment ,there is no meat or skins of the grapes ,only the juice.
you can add alcohol from cane or vodca to grape juice to make an alcoholic drink ,but this is a cocktail .and can never be called wine Hope this answer your question.
Instructions for making wine from fresh grape juice.
1.) First you need a supplier of wine grapes (if your going to squeeze yourself) or fresh grape juice - These suppliers are only available once a year so make sure you are ready by early September up to end of October to purchase what you want.
If you know your way around the South Phila area, then you know how to get to the food distribution centers between Packer and Pattison Ave.
Two popular suppliers come to mind:
Lorenzo Gatta of Missa Bay Co. Located at (Galloway St. & Packer Ave)
1-800-701-6240
~O R~
Proccacci Bros. Sales Corp. Loacated at (N.E. Corner of Pattison Ave & Lawrence St.)
1-800-523-4616
2.) Add Yeast - NO... YOU CAN'T USE FLIESHMANS BREAD YEAST. It is important to add a good quality yeast and correct type of yeast for the wine you are making. Add 1 packet of yeast for each 5 gallons of juice. Be sure the yeast is not expired, Check the packet for the expiration date.
3.) Add sulfite - Patasium metabisulfite is essential for making sure bad yeast cells do not spoil your wine, it also ensures a healthy activation of the good yeast cells. If you are using pre-squeezed juice as I do, It has already been sulfited at approximately 100ppm, this is a USRDA regulation for shipping and transporting purposes. There is no need to sulfite further after this stage. (My opinion).
4.) Ferment - Your Juice needs to come up to room temperature (if using fresh juices they come in 5 or 6 gal. buckets and are shipped from refrigerated trucks so they are freezing cold).
Store the juice in a larger (sanitary food grade container) and cover with a clean screen or cheese cloth. DO NOT COVER THE PRIMARY FERMENTOR, IT NEEDS TO BREATHE. Fermenting will cause the juice to boil violently this is a natural process of the natural sugars being eaten up by the yeast, so be sure to leave room at the top of container so you don't have any spilling over. Leave in this primary fermentor for 5-7 days, stir vigorously each day at this stage. In 5-7 days the ferment should subside down to a minor fizz.
5.) Rack - This is done by siphoning (with a sanitary food grade tubing, DO NOT USE THE SIPHON FROM THE AQUARIUM OR FROM YOUR GAS TANK!) from the primary fermentor to an empty Carbouy or Demijon. Make sure you discard the sediment from the bottom of the primary fermentor. You must fill this containor all the way just 1/4" below an air stopper, which you must keep attatched to prevent air and also to prevent oxidation. At this stage I always add American White Oak Chips at a rate of 1/2 pound for a 15 gallon batch.
Your wine will stay in this container (with air lock) for 1 month.
6.) Rack again - It would be a good idea to keep different sized carbouys handy because when you rack you will lose a bit of wine from leaving sediment behind, thus you will need smaller jugs and extra air stoppers handy.
Your wine will stay in this container (with air lock) for 3 months.
7.) Rack again - YES...RACK AGAIN. I cannot express the importance of racking. This process will clarify your wine and prevent autolysis or rotting dead yeast cells which will give your wine an off flavour.
Your wine will stay in this container (with air lock) for 3 months.
8.) Stabilize - At this point you will add 1/4 teaspoon of patassium sorbate for each 5 gallons of wine, this will prevent any further fermenting of residual sugar left behind. Using a sterile rod, stir and splash the wine vigorously to break up any carbon dioxide bubbles. Stabilizing is important because if you skip this step you may end up with a fizzy wine or worse that that the carbon dioxide will cause your corks to pop or bottles to explode on your finished wine.
Your wine will stay in this container (with air lock) for 2 weeks.
9.) Bottle - This is the fun, yet time consuming part. Have sanitized bottles ready. Soak your corks in water for about 2 hours or until soft. I use a hand corker for pressing corks.
10.) Avoid the big mistake - The biggest mistake any amateur wine maker will make is stealing a bottle of wine from the vessel to give it a try. WAIT, WAIT, WAIT !!!
If you leave an air gap and don't keep your wine topped up at all times you might as well toss it all away later. An air gap will cause oxidation and your wine will end up having a metal taste. Patience, your wine must mature.
11.) That's it - See you at the Vendemia ! Salute !
http://www.tonyaldi.com/wine/howtomakewine.htm
Source(s):
http://www.tonyaldi.com/wine/howtomakewine.htm A simple question that doesn't need the entire winemaking process explained.
No, you cannot make wine without yeast. Wine is the fermented juice of grapes, and to ferment the juice you need yeast -- but once the yeast has done its job it dies and is removed from the wine. There will be no yeast in a finished wine.
Yeast naturally appears on the skins of grapes, and that is probably how humans discovered wine as some grapes left in a container will naturally ferment. (of course, the grapes you buy in shops have been sprayed with pesticides and washed etc and have lost their yeast.
If you don't ferment grape juice, it remains grape juice.
Source(s):
see my profile simple answer, no. must add yeast. bur can be made from simple grape juice yes when yeast is added
correctness,It's Non-profit and only for informational purposes.
- Who wants to get hammered?
- How do you make a really good brandy alexander?
- How do you have a good time when you're 'designated driver'?
- my 21st birthday is coming up really soon...i need some awesome drinking games?
- How do you make wine?
- Who on this Monday night is glad it's over and having a nice ice cold beer?,
- who likes todrink in the moring \?
- If I mix a gallon of 100 proof whiskey & a gallon of distilled water do I get 2
Related Question about Food and Health
- how can u get vodka and drink it with ur parents knowing anything?
- How can we convince Major Breweries to ship one week old beer to major cities so
- How can we help to stop this? It is so sad.?
- How can we make a warm red wine. Perhaps it is called `mule' wine?
- How can we minimize the amount of TCA (trichloroanisole)in the wine?
- How can you brew your own Sake?
- How can you change your password.?
- how can you determin the age of a bottle of dimple haig whisky?