Hi,

I want to try to make some wine from the grape. I did some last year
but didn't got the expected results (quantity vs taste). I want to try
again but this time, make a better tasting one with a better quantity.

Last year I bought 100 pound of grape (red one) and I got, about 40L of
juice with the solid part of the grape(skin, seed, etc). The result was,
around a 23L fermenter. The problem is that I had to add some water, it
took 8 months to get good to drink. I didn't used the right kind of grape.

My question is, how much grape would I need to make a 23L fermentation ?
I know that I should boil the skin of the grape (solid stuff) with water and
add it after. Level everything with sugar and off I am. Anyone tried it ?

Thanks
Luc