Wine · DryAbout this recipe
Homemade white grape wine recipe from fresh grapes. Pressed off the skins, one demijohn from about 6kg, and a proper use for a garden vine.
Ingredients
white grapes6 kg
sugar900 g
pectic enzyme1 tsp
campden tablet1
yeast nutrient1 tsp
sachet Lalvin D471
Method
1
Strip the grapes from the stalks and crush in a straining bag, catching the juice in a sterilised bucket
2
Press well and discard the skins
3
Add the crushed campden tablet and pectic enzyme, cover and leave 24 hours
4
Stir in the sugar until dissolved
5
Add the yeast and nutrient
6
Ferment 5 days in the bucket
7
Transfer to a demijohn, topping up with a little water if short
8
Ferment out for 2 to 5 weeks
9
Rack off the sediment
10
Age at least 6 months
Tools for this brew: scale it to your batch size, work out ABV from your readings, or correct a warm hydrometer reading. All free.
Brewer's notes
Same vine, different route. Press the juice off the skins before fermenting rather than after, that is most of what makes a white a white. The freezer trick works if you have no press, freeze the grapes, thaw them and they collapse and give up the juice easily. D47 keeps it fresh. Drink from six months.
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