Post date: Feb 7, 2009 3:42:48 AM
Yield: approx 1 L @ 10 - 12%
Ferment: 7 to 14 days (at 25°C - 30°C)
Clear: 7 days
In Bottle: age for taste
Equipment:
- 2 x 2L Pop Bottles.
- Funnel, Measuring Spoon and Measuring Cup.
- Siphon Hose (optional).
- Plastic Wrap with pin hole and a Rubber Band (Airlock substitute: Balloon with pin hole, computer mouse ball).
- Wine Bottle(s).
Ingredients:
- 710ml of Bottled Water (just plain, no flavor or carbonation).
- 1 cup of White Sugar.
- 1 can of Frozen Grape Juice (example: Welch's frozen grape juice, 341ml).
- 1/4 tsp of Yeast Energizer (substitute: 1 tsp of Molasses).
- 1/4 tsp of Citric Acid (substitute: concentrated lemon or lime juice).
- 1 package of Instant Active Dry Bakers Yeast (Quick Rise).
Place the 710ml of bottled water bowl or sink of hot tap water for 15 minutes. Add sugar, yeast energizer and citric acid to 1st pop bottle, then add the water. Re-cap the bottle and shake until the sugar is dissolved (if sugar sticks to the wall of the bottle, run hot water over the bottle for 30 seconds). Add yeast (sprinkle over the top of brew) and airlock. Once it’s fermented and starting to clear, rack or decant (pour) into 2nd 2L pop bottle to separate sediment, add thawed grape juice, airlock and let stand for 7 days to clear. Now rack or decant (pour) into wine bottle(s) to leave behind remaining sediment, and cap. Wine can be aged, the longer the better.
Tips:
- Use a coffee filter to remove any remaining sediment.
- Don't throw away the sediment left behind in the 1st 2L pop bottle. It still contains yeast, use this in your next brew. You can even re-cap and place the bottle in the refrigerator until you need it. It can be re-used up to 10 times.