AgTech Grape plantation and winery
Brewers databaseThis website is made for amateur and professional brewers.
Database is easy to use and with little bit of measuring you can use it to calculate your ABV from original gravity and final gravity. It will calculate your total yeald of your brew and also tells you the percentage how much did you get your brew.
Also it can be used to make labels for your brew with usign our label making function by uploading your logo and filling all your brewery data etc... You can explore all the functions by signing up here.
Name: Blue DulceThis is ideal variety for beginners.
Vine is extremely resistant and will tolerate even coldest temperatures.
Blue grapes have very strong skin and are suitable for making grape juice and wine.
Plant is also resistan to most plant diseases.
We have been cultivating this variety for years and it has never failed us with grapes and cuttings.
Vine will bear berries after two years. Keep that in mind that you must do pruning between February and March.
Cuttings can be discarded or you can root them in flowerpot.
This variety will not need much care. Important thing is no to let it turn into wild bush.
Name: Dulce VerdeIt is a sweet green grape variety that, unlike the Blue Dulce variety, needs more care, which is why it is desirable to grow it in a greenhouse. The fruit has a green and sweet taste and contains seeds. It is an ideal variety for the advanced breeder.
Great for making white wine and grape juice.
After two years, the plant begins to bear fruit. The plant must be pruned to prevent it from becoming wild. The plant itself does not require much care but you need to watch for insects and diseases as it can spread from one plant to another, ruining your entire crop. To prevent foliage, use green soap to care for the plant and spray it on the plant. And to strengthen the immunity of diseases and plants, spray him with an aspirin solution of 1 tablet per 10 liters. In the absence of aspirin, an infusion of willow bark may also be used
Making wine by using wild yeastGrapes are harvested in September when sugar content is high but not after they are starting to turn old.
After harvesting you must crush berries but make sure you dont break any seeds because they will give wine a bitter taste.
When you are done crushing them you must remove all the stems. Keep that in mind that all containers must be sanitized by using boiling or seasalt
Broken grapes then are placed on open air for three or four days and in that time wine will obtaine its color and flavour also wild yeast will get its required oxygen for reproduction.
After that its time to start pressing your wine. For that we recommend to use press but you can also use cheese cloth for that.
Just remember not to break any seeds.
When you finish pressing its time to start secondary fermentation.
For that put your juice into airtight container where it starts producing alcohol also install an airlock and not let any oxygen get to it because it will turn into vinegar.
Remember that our wine is all natural and we dont add any yeast or sugars to it. If wine does not start fermenting try add some raisins.
We also recommend add one milliliter of egg whites for every three liters of wine. It will act as a clarifying agent and will react with different compounds.Secondary fermentation will last mostly two to three weeks and after that you must rack your wine when yeast has settled to the bottom.
After that, your wine is practically ready, but it is recommended to bottle it two to three more times every two months to ensure that most of the sediment is removed from the wine.If you think the wine is pure enough, you can drink it immediately or put it in a dark bottle airtight.
If the wine smells like sour vinegar, you have had a leak in the airlock and you now have wine vinegar.
If you are bothered by wine flies then you can use this tip. Put some wine vinegar in a glass and add soap to it and place it next to your fermentation vessel.
Flies just drown in.
To remove tannins from the wine, you can put your wine at a cold four degrees Celsius for a few days before bottling. The salts just settle to the bottom and the rest of the wine
simply fill with a siphon into another sterile bottle.
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