wild grape wine and yeast info.

Hello, I am about ready to try and use wild grapes for another adventure in winemaking. I have read a few recipes online and most advise using montrachet yeast. I could order it on line or use kv116 from my local brew store. Since it is only a small dept. in a larger store they do not carry everything. They would however be happy to order it for me, but I would be subject to their order dates.

I also have read that wild grapes tend to have a very high acid content. Since I am very new at this does anyone have any suggestions or info regarding their own experience.

I have always use Lalvin EC1118 with good results.

Crush the grapes on the stems afer freezing for a couple of days and then press gently. After pressing add an equal amount of water stir for a few minutes and then press again gently.

You will probably need to add mmore water to bringthe acid down. Add sugar to 1.09 and the othe chemicals.

Add yeast after 24 hours and let her rip.

I also add sugar disloved in wine later to up the alcohol.

Try EC Kraus for amounts. Sugar can vary so be sure to check with a hydrometer.

Used 6, 5 gallon pails last year for 12 gallons.

remember when you press and add the h20 it has to be pure spring water as the chlorine feed bacteria and causes buildup and spoilage called cork tank or "tac"!