Fruits Of My Labor

I started another grape wine with the last remaining four pounds of grapes I had in the freezer. This time I got wise and decided to put the grapes into the nylon bag instead of leaving them to float free. The last time I made this wine and tried to rack from the loose the grapes floating i had to stop so many times to try and clear the seeds and pulp that was clogging the tube.

This picture is of the must. It's too hot to add the pectic enzyme and the campden tablet so I put it into the fridge to cool it down. then tomorrow I pitch the yeast. I need to make a run to northern brewer and pick up a few more airlocks and maybe a different yeast. I have EC-1118 and Pastuer champagne and the EC would work but I may see about grabbing a montrachet.

recipe:

4lbs red and black grapes
2lbs of sugar
1 gallon of water
1tsp acid blend
1tsp tannin
1tsp yeast nutrient
1tsp pectic enzyme
1 campden tablet
Pasteur red yeast

Brix reading of 21, roughly 11.75% PA.