White Table Wine (Vitis Vinifera)

Ingredients:

16-18 lbs Grapes (depending on variety)

Sugar, add if low to S.G. 1.085--1.095

Acid Blend, add if low to .70% tartaric

1 tsp Nutrient

1 campden crush

1 pkg Wine Yeast

Method:

Use grapes which are fully ripened and free of mold

White wine is fermented with the juice only

Remove from stems, remove leaves and any foreign matter

Crush grapes into extra primary, quickly stir in campden

Immediately press out juice with press (with small quantities nylon straining bag

can be used) into another primary fermenter

Adjust sugar and acid levels of juice and add nutrient

Cover primary

After 12 hours, add yeast and recover primary

Ferment at 70 degrees F or lower

When ferment is complete (S.G. has dropped to 1.000--about 3 weeks) siphon off

sediment into clean secondary, reattach lock

Siphon again in 2 months and again if necessary until clear before bottling