White grape wine (indifferent variety)

Extract grape juice or buy must, determine the weight of the must (typically 70-80 ° Ochsle), only season for lower values; if there is no such need, leave in its natural state. Measure acidity (rarely below 9 g/l). Set the juice aside 24 at. and only then dump it into the fermentation vessel, without. settlement from the bottom (= degumming), do not filter. Depends on the quality of the fruit (nadpsute?) sulfur, adding up to 10 g of potassium metabisulfite. Ferment. After a period of stormy fermentation, top up with wine, left for refills (all the way to the plug). The first dressing is most common after 4 weeks. The second is not earlier than January. Bottle bottling until the end of April.

Entries in the wine book

grape variety

stamping date

fruit weight

juice weight

the weight of the must

acidity

seasoning

sulfation

yeast breed

setting date

the date the "mother" was added to the juice

fermentation start date

pulp fermentation

Duration

completion of turbulent fermentation

first blanket

filtration

clarification with . . .

second dressing bottling

Overall rating

Then enter these data for all types of wines!