wynnum1 wrote:You could try fermenting a portion of the grape juice with the wild yeast to see how it turns out.
dans.brew wrote:Thanks hillzabilly... I'll have a squiz at some stage. Hardest part is getting my hands on some of the different yeast available without the postage making them cost a fortune. Joys of living in the country.. :think:
YarraRanges wrote:The vineyards up in Swan Hill throw into their 2.5 tonne bins a 1 kg brown paper bag of Sodium Metabisulphate. As the grapes go into the bin the some of the grapes break up and the liquid activates the SMBS. The gas coming off kills the wild yeasts and when the bins get back to the sorting yard they put in EC1118 to start the proper ferment even before they get to the winery.
So for your 25 litres of grape juice you'd need 10g of Sodium Metabisulphate.
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