Part 6 to 7 part series on Making Homemade Wine! (Racking Wine) I want to start by saying that I’m no expert—just a backyard gardener who enjoys turning her homegrown grapes into fermented beverages. After about 2 weeks, when fermentation stops or at least slows down (bubbles are less frequent), siphon the wine off the sediment into a clean, sanitized secondary fermentation vessel. This process can be done several times. Wait a while between each racking to insure sediment has plenty of time to

Part 7 to 7 part series on Making Homemade Wine! (Back Sweetening Wine)AtI want to start by saying that I’m no expert—just a backyard gardener who enjoys turning her homegrown grapes into fermented beverages.After the aging period, taste your wine. If it’s too dry, you can back-sweeten it.You may use regular sugar, or prepare a simple syrup: To back-sweeten, make a simple syrup by dissolving sugar in an equal amount of water (e.g., 1 cup sugar to 1 cup water). Heat gently until the sugar is full

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World Famous Indian Grapes Harvesting

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