new comer in wine making?!

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As long as the juice wasn't too full of preservatives you will be fine, though you would be better off with wine yeast not brewers.

Just make sure you keep it warm and don't let the airlock empty out - sometimes vigorous first fermentations can blow the water out which can lead to infection.

I would also consider adding just a little water to thin it down a bit, and to make up for what you will lose when you rack the wine off the lees when fermentation has stopped.

Currently have 5 gallons of cider bubbling away in a brew bucket, 4 gallons of ginger beer settling in pressure barrel before bottling, our first attempt at mead bubbling away happily in a demijohn ... And a cupboard full of previous beer/wine/cider brews.

It's amazing! Good Luck, cheers http://seekitnow.info/26715/bakers-yeast

http://seekitnow.info/26715/bakers-yeast

Congratulations! You are on your way to learning one of the best hobbies around.

This experiment will turn out OK but will get you interested in a better way to produce better wine.

There are basic wine-making kits that you can buy to make 3 gallons or 5 gallons. They will come with the basic tools needed to make the end result best.

I have a FREE downloadable book at my website for you to have the best basic instructions on "how to" make wine. These instructions have been tested in many variations and these work the most consistently for whatever wine you are making.

Please be sure to look at the videos I have also that really explains what the equipment does.

Wishing you much good luck!
Chrys

http://homemade-wine-making-guide.com/wi…

I hope, Alex, that you will not base your decision to continue or quit on this one time. If you do you will not have a chance to enjoy the pleasures of making and serving your own home made wines. The bread yeast you used will work in the sense that it does create alcohol. However, since bread yeast and wine yeast are two different yeasts, your finished wine will more than likely have a biscuity taste. Try a batch using an actual wine yeast and see the difference. There are several to choose from and each has its own subtle differences and undertones. Some are more alcohol tolerant than others and can be used to produce wines of different strengths. Some are better suited to a particular grape. Any of them can be used with other fruits, depending on what you want from the finished wine. Also, don't overlook the possibility of aging your wines on oak; toasted and un-toasted oak chips are available for the aging process without the expense of buying a cask. Delve a little deeper into the hobby and you will find an enjoyable experience that provides some of the best wines you have ever consumed.

Good luck and enjoy.