Hi I have not completly dove into wine making but have started with a simple set up (grape juice and dry wine yeast) with a simple lid applied and turned back one half turn

I have gone thru the first racking and the wine tastes pretty good,it is dry but still a bit cloudy my questions are,when should I do my next racking, I am on the third week so far, week one after the first racking.

Also when I do my last racking will the wine keep without spoiling out of the refrigerator?
and when should I do the final racking and filtering?

Thanks so much.

First, I'd like to let you know how I appreciate the time you spend putting together the videos.

I had written about the peach wine that you had put in a pdf file. I copied and posted it all into a word document, but then I accidentally deleted the first page that had the recipe in it. I tried to go back into the pdf file, but I wasn't able to open it.

Can you please give me the ingredients and measures of each, so that I can have that recipe?

Beverly

The following is the recipe contained in the free pdf book offered by Mike Carraway,If the file is not opening there may be something wrong with your pdf program

I had nothing to do with the creation and full credit is due to Mike Carraway,I believe this is the wine you are refering to I give credit to Mike Carraway I am just trying to help.



Peach WineCategory FruitYield One Gallon USBeginning SG/PA 1.1Ingredients:2 1/2 lbs. peaches (about 10 peaches)7 pts. waterEnough sugar to make the SG = 1.100 (about 2 lb)1 campden tablet, crushed1 1/2 tsp. acid blend1 tsp. pectic enzyme powder1/2 tsp. yeast energizer1/4 tsp. tannin1 pkg. wine yeastInstructions:1. Wash peaches, quarter, remove stones and any brown patches.2. Place peach quarters in nylon straining bag and place in primary.3. Crush peaches, extracting as much juice as possible.4. Add dry ingredients to primary except yeast.5. Add hot (tap hot works fine) water and mix thoroughly.6. Cover and let set for 24 hours.7. After 24 hours, add wine yeast.8. Ferment for 3-5 days (SG=1.040).9. Rack into secondary and attach lock.10. Rack in 3 weeks and again in 3 months.11. Clarify, stabilize, bottle and age as expected.


How to Make Your Own WineMike Carraway2008

I crushed my grapes left skins in, added suger but no yeast its been in the bin for a week added yeast after a week dont think it needed it thou, will this stil work.

I've purchased an old house with a vine growing in the glass house. Grapes are green now
not too big, really not sure how or where to start with the process of making wine.
Colette Ireland

Does the juice from fresh grapes (juice) need to boil before making wine?

No boiling is needed Sharon unless you are making jam.  Heating up your must to a boil would decrease the water concentration and elevate you sugar.  There is no boiling of grape juice in making wine.  Steve