Wine Making Information

Question: Do i need these things for wine making or can i make wine without them?

(Posted by: mattthomas992003 on 2010-02-27 14:30:56)

Yeast nutrinet, acid, tannin, pectic enzyme, campden tablets and if i dont use these will my wine keep

Posted by: TorxBit on 2010-02-27, 14:55:08

Yeast Nutrient is only useful if you have problems with the yeast. Grape juice has plenty of minerals for wine. Acid is useful only if you do not use the skins. For that matter the juice of a lemon will work great. Tannin is used to give you wine the taste as if it were aged in oak. It is not the same as again it however. This is really up to you as to how you want the wine to taste. Pectic enzyme is used to remove pectin (causing haze) from the wine. Grapes only are a problem if you boil (activating the pectin) the juice. This is why grapes are squeezed instead of boiled, as in making jelly. Campden is the name for sodium metabisulphite. It is the way wines get sulphites in them and a major cause of hangovers. It is used to stop the fermentation. it is also used to decloronate water, then again boiling for 5 minutes can do the same. I use none of them. They are not needed. My wine is not crystal clear. The of course it is not supposed to be. My wine has no sulphites. People ask why they can drink it and not get a hangover (hint, hint, its the sulphites that give you most of what you think a hangover is). You do not need any of them.

Posted by: Rationality on 2010-02-27, 14:34:45

It is possible to make wine without any of these ingredients, if you know what you;re doing. If you're going to skip the Campden tablets, you need to be very careful!

Posted by: B. on 2010-02-27, 15:28:34

When I make wine all I use is grape juice, yeast, and sugar. I do filter it with coffee filters before drinking.