Home wine making (recipes)

[uninailer]

I am just starting up in homewine making and have bought several books on the topic. One of the books contain numerous recipes for country wines (fruit). It looks like all the quantaties listed are calculated for one gallon. To fill a 5 gallon carbouy, do you simply increase everything by five times? Does this also include increasing pectic enzymes and the yeast starter? It sounds straight forward for making the smaller batch, but is not really clear for larger quantities. Any help would be appreciated.

[Thomas]

Generally, the answer to your question is yes: what you dispense to produce one gallon is multiplied for each aditional gallon, or portion thereof.

[uninailer]

Thanks foodie. Do you know if anyone has had success processing grapes with a juicer instead of a crusher and press? The skins are removed in the process and seeds, but some of the larger seeds are masticated with the grapes.

[winecollector]

I don't know about using a juicer, but I do know someone who used a slightly modified victorio strainer. The wine turned out great!

[Thomas]

I would not want seeds crushed in my juice--too risky, unless of course I sought an astringency in the finished wine. You are talking about white, I assume. For red, you don't press until after fermentation, but even then, I wouldn't want the seeds to get into the juice.