Make some wine, and C02 at the same time!

I made wine 3 months ago, and it was super easy. and i'm looking forward to do it again. Google "fermenter bucket" and you will find 32 liter buckets with a lid and hole for the tubing.

i got the recipe from a friend on another forum, and its easy and it works.

first wash the bucket and all tools with water and a little bit of bleach. and rinse it well.
then i got 15 lbs of grapes and washed them then dropped them in a blender, and just pulsed the blender a couple times just for a second or two to mess them up. then dropped them in the bucket.
then i add 10 lbs of sugar. (i know it sounds like a lot. the yeast will turn most of this sugar to alcohol later)
then fill most of the way up with water. and mix very well till the sugar dissolves. then add just a pinch of yeast. just whatever you can hold between 2 fingers. this will keep the wine from tasting like yest and it will multiply on its own.
your going to want to run the tubing in the bucket about a inch above the wine liquid if not the wine will shoot up the hose later when it pressurizes. and run it into a mason jar with a hole in the lid, with water. u want the hose to be in the water on this side, so that the co2 can come out but o2 cant travel back up the hose.
with in a couple of days the yeast will activate, and begin turning the sugar into alcohol, and creating co2.
you know your wine is done, when the bubble jar stops bubbling completely. sometimes it can take several hours between bubbles towards the end, so make sure you wait. this took about 2 months for me.

once it is done, get some cheese cloth, and some hose. siphon out what you can with the hose, by dipping it into the wine, and putting your finger over the tube, and then pulling it out. and then letting the wine pour into your jugs or whatever you want to use it. a combination of gravity and suction will help suck it out. try to keep the half of the tubing thats in the wine between the sediment thats floating, and the sediment that has sunk to the bottom. pour the last of it though a cheese cloth, to filter the pulp out.

i used turbo 48 yeast. which is really strong yeast, and will make the wine really strong.

pretty easy, and good.

real wine, instead of blending the grapes ( OMG ) you crush them to just split open the grape. blending it would produce a wine with too many tannins.

real wine you dont add sugar because the grapes are harvested when they are 20 something percent sugar, much more raisin ish than store bought grapes. You could get almost the same effect I guess by leaving the grapes in the sun a couple days to get rid of some water ( uncrushed ) and they are significantly less watery. Or add sugar ( no real wine makers add sugar ).

also a lot of grapes have naturally occurring yeast and sometimes you dont need to add yeast at all, but thats with wine grapes, not eating grapes.

yeast will

thats an interesting valve you made but an actual one that fits in a bung is very cheap and you dont need tubes or jars. they're cheap plastic.

wine ferments well in warmer temps than weed grows well. when the wine has stopped bubbling for a few days, either all the yeast has been used up or all the sugar has been used up. Without a meter you can taste the mixture to see if you taste any sweetness ( not fruitiness ) and add more yeast if you need to. All the yeast will die anyways.

That is whats called primary fermentation. The barrel of wine is then kept at a much cooler temperature for approximately 6 months while it undergoes secondary, or malolactic fermentation. Then the top is siphoned off into a fresh barrel and the gunk is left at the bottom. tehres a toon more

I love wine hopefully this expands ppls knowledge that this isnt really the way wineries do it and hopefully people want to learn more about this great art.

Could you do that with this setup, just not get as much wine?

http://i258.photobucket.com/albums/hh262/BlueVeinCheese/CO2SetupComplete.jpg

Maybe wrap duct tape around the bottle so no light can get through, and let the c02 get out that way instead of going through the bucket and tube and jar etc?

I've always just used fruit juice for wine... Should produce good amount of CO2 right if I made a set up and instead of using actual fruit just using fruit juices...?

Sugar+yeast+few micronutes= Co2 & alcohol. The fruit juices etc, add an amount of sugar depending on the fruit, but it's where the taste comes from. As long as the first three are there, and everything is sterile, the yeast will happily eat up the sugar so breathing out Co2 and pissing out alcohol..I've even made wine with CokeCola concentrate! (The real thing!)
For a faster, more volatile fizzing try using honey instead of sugar. Start with 1 pound in a 1/3 gallon (plus the rest of the recipe), when it slows fizzing add another pound and water to 2/3 gallon, and once again a 3rd pound to a full gallon and let it finish.
Should be around 15% alcohol and will make Co2 for a couple of months, depending on temps...