Grapes

I have a vine which produces about 40 bunches of black grapes,usually i eat a few as they are not all that sweet and the rest go to the birds,can i juice these to add to a home brew wine kit to give it more body? or any other way to make full use of them

 

could you once you have juiced them and add sugar to sweeten them up. probably making wine with them would be the ideal solution as you said.
I have a grape vine a red grape vine growing over a arch on the balcony, it is on its second year with me its growing fine over the top now, hope i get grapes next year but i doubt ill get them this year as i think it is just establishing its self.

 

Thanks Rosa,i find to increase the number of bunches is in the pruning,i found to begin with i just had maybe 3 or 4 bunches,then i thiught to hell with it i will prune right back and low and behold i now have over 40 bunches

 

Being in a wine-producing country with vineyards in abundance and virtually every household with their own vines, I've noticed they are pruned back heavily every year.

I may get myself one this year, except we want seedless and they don't sell seedless ones ... tried lots of places and they look at me like I'm bonkers! :D :D

I'm sure you could make wine or liquer with yours ... there must be someone out there with a recipe. Put the question up in Recipes saying Wine Recipe Wanted!

Good luck and let us know the results!

 

Will do LOL

 

This is how we prune our vines back, and the vineyards enclosing our home are pruned this way ..... once the vendage (harvest) has been done, about middle to end of September ...the vines are left until all the leaves have vanished, usually about February here ..then pruning is done........


Rosa a vine won't produce fruit for three years.

LOL ... possibly the reason you're getting funny looks for seedless grapes is that, grapes, like cherries and other stone fruits, have more flavour.

here's a typical recipe ...

4 litres of crushed fruit or berries (discard most of the larger pits) ... 1 �½ litres of boiling water

Allow to steep for 3 days in a sanitised, water-sealed primary fermenter (stir daily)

Pour into another sanitised fementer. Add 1 tbsp. of fruit wine stabiliser per gallon. Water-seal the fermenter.

Stir 3 or 4 times for a day.

Add and stir in wine yeast ....Add 2 lb. of sugar per 4 litres of juice. Stir in and water-seal.

Allow to ferment until all noticeable bubbling has stopped - rack into a sanitised demijohn, or suchlike container, and water-seal. Allow to clarify for at least a month.

put into another sanitised container. Stir in a bottle of clarifying agent. Let stand for a week to clarify.

put into a sanitised cotainer, checking clarity in a wine glass. If it looks good, let stand for a couple of days, then filter and bottle. If it's not clear hang on a couple of days more.

The complete process usually takes a couple of months, depending on the type of fruit and the amount of pulp involved.

This wine is ready to drink when bottled, but will only get better with age. Enjoy!


Here�s a little bit of personal advice. sanitation and patience
Proper sanitisation of all your equipment is essential. whole batches of wine can go down the drain due to bacteria growth caused by un-sanitised hoses, improper water seals, traces of stuff left in the bottoms of demijohns and primary fermenters, etc.

Don�t try to hurry the fermenting process.
Be sure to filter your wine even if it looks clear


Salut !!! M-L

[ 21. August 2006, 01:28 PM: Message edited by: Mona Lisa ]

 

M.L.what can i say,but thank you,have printed it off so as not to forget cant get better than that LOL

 

Macleaf ---- you are welcome M-L

http://www.gardenerscorner.co.uk/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=15;t=000423

[ 21. August 2006, 05:45 PM: Message edited by: Mona Lisa ]