Homemade wine from grapes

[EcclesCake]

We've made some wine from our grapes for the first time, it is now in demi-johns.

How should we store it and what should we be looking for to ensure the process is as it should be. There doesn't seem to be a whole lot of activity going on.

[whiskeryron]

You may find all of your answers here.
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[Old_Geezer]

You say you have already made the wine, and yet say it is still in demijohns, and that there is not a whole lot going on. Do you mean that you are in the process of making the wine ?

Assuming it is in the fermenting stage, store it out of direct sunlight, in a warmish spot, and watch the bubbles shoot through the airlock. If the airlock has no bubbles you have problems, Did you have a good yeast ? Add enough extra sugar ?

[ichkeria]

You don't say what you've done prior to the placing in demijohns. Also, what type of grapes, red or white?
Presumably if red, you've fermented them on the skins before extracting the juice? If white then not.
As Old_geezer says, if you've not had any air coming out of the airlocks then there's no fermentation going on: on the other hand, fermentation should occur naturally even if you don't add yeast albeit probably a lot slower and less obvious.
Tasting it will tell you if it's fermented. If it tastes ok there's no reason why you shouldn't bottle it and - if it's red - ideally leave for several months before drinking.

[ichkeria]

Don't forget to add a fermentation stopper of course before bottling!

[Booldawg]

Campden tablets are good for this; its sodium metabisuplhate.

[EcclesCake]

Ok so when I say 'we' I mean 'He' has made some wine....

They are white grapes, and have been stored in daylight. There is no sign of activity in the airlock. As I understand it...grapes were mashed and left for a few days ~7 probably, juice was drawn off and mixed with a sugar syrup and the syrup/grape juice was decanted into demi-johns.

There is a small sign of bubbling in the neck of the demi-john and there is liquid in the air lock.

What is the next move to preent a total disaster?

[EcclesCake]

I should have added that the advice I have received was to mash the grapes and leave in a bucket for 3-5 days, drain off make a sugar syrup, decant syrup and grape juice into demi-johns and leave for 3-4months before bottling.

A simple method but I feel there is some sound advice missing....

[gingejbee]

Don't see temperature mentioned. The colder the temp, the slower the "action".

[EcclesCake]

And further...is all lost? He did all of this in late October, if the demi-johns are relocated to a suitable spot will it get going and catch up with itself or should we consider the yeast dead? It's been very mild I'd like to think the yeast is just a bit sleepy???

[EcclesCake]

Thanks Gingebee, you seem to have answered my last query!

[gingejbee]

You could try moving one into some warm water and watching for some activity.

[Old_Geezer]

I'd not depend on wild yeast to get things going. Many say it works well but it all sounds a bit of a gamble to me.

As it sounds sugary enough why not go buy some wine maker's yeast and add it, see if it kicks things off. Aside from that one would need to analyse the liquid you have to see if something is amiss, but it sounds as if it ought not be.

Oh and a last thought, taste it to check it still has loads of sugar that needs fermenting and hasn't simply finished.

[gingejbee]

...but, simple things first! Warm it up and watch.

[EcclesCake]

Thanks all, I'll suggest to himself that it is looking a bit sleepy and perhaps bringing it in to a warm and snug environment will get the process going. If there are no signs of life I'll take myself off to the local brew shop.

[ichkeria]

Did you add yeast?
If not then it probably will ferment very slowly anyway, and it sounds like that's what it's doing. But, as advised, will be better off in warmer temperature.
If you know how strong you want the finished product to be you can test this with a specific gravity measurer.
I'd recommend tasting the stuff though. That;s the best way to tell if you have a problem!

I notice you say you (sorry 'he' :-) ) mashed the grapes and left them for a few days. I think the general advice is that you should press/strain the juice of white grapes without leaving them to ferment on the skins for any length of time.

[giveup]

When I saw this thread I could'nt help wondering if you put the grapes in the bath and jumped up and down on them. (Sad, I know)

[pusskin]

We've always made sure that the demis are in a warm room, and they've bubbled up within hours! if it still doesnt work, add a bit more yeast to the demis

[EcclesCake]

I will share the advice from you all with himself, in a caring sharing way. At the end of the day I want to drink Chateau Cake so I do have a vested interest in the process.

In the meantime, are there any good deals going on in the supermarkets????

[gingejbee]

Well, my Asda still has some £8.99 red and white at 3 for a tenner. At that price, who cares what it's like?