Episode 2 of the wine odyssey : Which grapes are the best ? What is Wine Must ? How to disinfect the first grapes batch ?

Useful Books about Winemaking.
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The Wine Bible : http://amzn.to/2rZ5NsR

Wine Making for dummies : http://amzn.to/2qobG1I

From Vines to Wines : http://amzn.to/2r5831N

Sulfites Calculus Details
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Lots of resources recommend 1 (regular) Campden tablet per gallon. that should be 0.440mg of metabisulfite for 3.8 liters
= 0.220g of SO2. That would correspond to using 1.1g metabisulfite per 10L of must.

My french documents give me an average of 30mg/l (so2) X 10 liters X 2( cause meta-BI-sulfites) = Only 600 mg for 10 liters.
But it’s for super sane grapes only.

For slightly dirty/rotten grapes they recommend using 60mg/l of SO2 so 1200mg per 10 liters.

1 gallon = 3.78 liters
10 liters = 2.6 gallons

Not all grapes are equals in terms of wine making :
in fact they are divided into 2 main categories : TABLE GRAPES and WINE GRAPES.

Table grapes are the ones you know from your local grocery store : Larger, plumpier, often seedless, they have nice pulp but a thin skin.
Inside it’s mild in terms of acidity and sweetness.
Thompson seedless, Crimson, Red globe…

Wine Grapes are smaller, they have plenty seeds, thicker skins, more juices but fewer pulp. And Inside they’re are sweeter and way more acidic than table grapes. Also they got Tannins, that dryness at the back of the mouth. Pinot, Merlot, Chardonnay, Shiraz, Sauvignon…These are the ones you need to start.

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New Series : Wine Making. This episode gives you Basic Equipments, Essential Knowledge and Useful Insights on how to produce Your Own Wine at Home. Oh, and F* stands for French obviously…

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Alex

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