but the yeast in the skins is not fast enough, nor the sugar in the grapes sufficient.
I remember as a kid, my folks made wine from grapes.
Always involved baking yeast.
Always involved a couple of 10 lb bags of sugar (I mean volume, 50 gallons, no holds barred)
they never did use s.g. in the process of making wine, grandma would sample the wine and stir and let us know when it was done working.
to this day, in WI, you can make 200 gallons / person / year.
but I like your thinking blackie.
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