Home Made Winery: The Steps It Takes
Making wine is something that you can and should be doing. If you enjoy wines you’ll enjoy making them yourself. Home Made Winery is accomplishing the process that will please anyone who has a bit of creative energy and anyone that wants to really experience the process.
The first step of making wine
is to get the flavor of the fruit from within the fruit into your wine. You can use grapes or many other types of fruit, depending on what you would like the wine to taste like.
To extract the flavor, most commonly, the fruit is pressed. Most fruits, besides that of a citrus fruit can be pitted (if necessary) and pressed. But, there are other ways to get the fruit from the wine as well. For example, another option would be to use cold maceration. To do this, the fruit is first crushed and chopped.
The following step of making wine
it is to add to its fermentation vessel and all of the ingredients from the recipe that will be used such as the sugar and waters will be added. It must then be set aside for eight hours. Once pectin enzyme has been added and mixed well, the wine must be refrigerated for up to two days, no less than one. When it is brought up to room temperature, more ingredients are added and stirred in before the yeast is added.
There are other ways that the fruit that you plan to use in your wine making can have the fruit’s flavor extracted including crushing, boiling, chopping and cutting. Pressing and even soaking the fruit can be used as well. When you select a method you will want to insure that your recipe is adjusted for that specific method. Some recipes are designed to work with a certain method of extraction to gain the type of flavor that is necessary.
Home Made Winery: Your First Fermentation
During the process of making wine, you will need to ferment the wine several times. With each step there is a need to examine the wine and to take the appropriate action. No matter what type of recipe you are using, the goal will be to find the best fermentation period. Once you have gotten the fruit’s flavor extracted from it, you can begin the first step of fermentation.
Add ingredients to the fruit
During this step, you’ll add in additional ingredients to the fruit in order to create the flavor that you want and then ferment the mixture for three to ten days. The temperature for this fermentation step is important. Get it as close to 70 to 75 degrees Fahrenheit as possible.
During this step, you’ll need to add sulfites to the mixture in order to keep bacteria from growing in the wine. It will also help with oxidation. To do this, dissolve Campden tablets or use a powdered potassium metabisulfite.
Next, you’ll need to add in pectin enzymes which have several jobs. The most important is for it to remove the pectin that’s found in fruits so that it does not spoil the wine. In addition to that, it also helps to begin the process of breaking down the wine by destroying cell walls. This should be added to the base after eight hours of resting from the time of the sulfite being added.
The next consideration is for the acid that’s in the wine. It is important for the acid to be adjusted in such a way as will allow for the acid to be balanced depending on what the fruit needs. For example, some fruits are too acidy while others don’t have enough. Your recipe will help you with this.
In addition to these, the recipe that you have will tell you the right amount of water, nutrients, and finally yeast that you need. You’ll then need to place the mixture into the fermenting vessel to get started. During the first 3 days, there is a need for oxygen to be allowed in. Follow your recipes instructions for exacts.
Home Made Winery: Your Second Fermentation Cycle
Once you have allowed your wine to ferment for several days, it will be time to take the next step in its making. During this process, you’ll be adding in additional ingredients and to skim off the liquid from the pulp that remains. When you go through the wine making process, this second fermentation period will be critical. Ultimately, you’ll want that period to last at least several weeks and it should be done at a temperature that’s at 60 to 65 degrees Fahrenheit, ten degrees lower than it was.
Fist step to second fermentation
First get rid of the solids that remain in the wine making. Pour it through a funnel, then, into the second fermentation vessel that you are using. Insure that the less are also placed into the second vessel. But, before you can do this, you may ask, how long should you wait? You should start the transfer into the secondary vessel after the fermentation process has slowed to some degree.
Following step to second fermentation
Now, after you have transferred the mixture to the secondary vessel, you’ll want to attach the appropriate air lock to the vessel. This is called a fermentation trap and it will fit to the mouth of the bottle you are using. It is important to keep as much of the air contact out of the transfer process as possible, which is no easy task. Your recipe may call for specific instructions on how to do this.
Now that you have moved it to the secondary vessel, it again needs time to ferment. While that fermentation will not be nearly as vigorous, it will still cause enough reaction to notice. You’ll want to set it in a room for at least several days, but it is better if it is a couple of weeks. Leave it alone as long as you can, or as your recipe directs.
Home Made Winery: The Sediments And Racking
Now that your wine is well on its way through the second fermentation, you’ll have the benefit of being able to sit back and wait. This step in the process is no doubt going to be a long one and you’ll be tempted to taste and make changes, but remember that the final flavor hasn’t been decided yet. At this point, your wine is in a secondary vessel and is fermenting. After several weeks, though, its time for you to give it some help.
You’ll need to siphon the wine off of the sediments that will regularly deposit in the wine. Every month or so during the few months, you’ll need to pay close attention to your wine’s color. By removing the lees or the sediment from the bottom of the wine, you are allowing for the impurities to come out and for nothing but the good stuff to be left inside.
To do this, you’ll want to use a siphon. Remember that you don’t want the air getting into the wine at this point. You should also use a clean and sanitary vessel for the movement. Once you have gotten the wine into the secondary container that it will sit in again, you’ll need to reattach the fermentation trap to the bottle’s neck. But, that’s not all.
Keeping an eye on your wine
Although it’s tempting not to pay enough attention, you need to. Every thirty days, come back and look at the wine again. If there are deposits that are fresh at the bottle’s bottom, you’ll need to go through this step yet again. You may need to do this several times; you may only need to do this twice. The length of time that it takes will also determine how often you need to remove these sediments. This is a step that shouldn’t be avoided, though!
Home Made Winery: The Final Step
Wine has to be clear after fermentation
The process of wine making is one that does take a considerable amount of time, there’s no doubt about that. But, that doesn’t mean that it isn’t worth the wait because it very much so is. Once the wine has been racked or siphoned off to remove all of the sediment from it, it still needs at least three months to sit, if not longer to ferment. Now this time has gone by, its time to start thinking about bottling the wine. In order for the wine to be moved into its bottles, you do need to wait for the fermentation to stop and for the wine to become clear, which should happen on its own.
Siphoning off the wine
Once this happens, the next steps are easy. You’ll need to siphon off the wine from the vessel it has been fermenting in and place it into the wine bottles you’ll be using. Sterilization is important here and isn’t something that you should skip or forget about doing. Once this has been done, the bottles need to be corked and completely sealed to keep out an air.
Resting the bottles
Now, your wine is still not done and it will take a considerable amount more of time. Once the bottles are filled, place them upright for at least three days, but its better if it is five. This allows for the proper reaction to happen. After this period, you’ll be placing them on their sides to store them. Now, drop the fermentation temperature again. This time, go for 55 degrees. Your white wine needs to sit like this, mostly undisturbed for at least six months. Your red wines need a full year for improvement. If the wine isn’t what you want it to be, another year or even more can be necessary.
While you had to wait a long time, the resulting wine will be wonderful.
Home Made Winery: Self Made Wine Labels
Brewing home made wine is a real fun activity. And just as important as the making of wine is, labeling the product is as important. For one, it helps you classify the wine that you have made, so you can bring out that special wine on a special occasion. Secondly it can make the wine look authentic and very artistic and mature. Showing everyone that you are a perfectionist and that you look at the finer details with a keen eye, wine-labeling will also help you in locating the wine.
Wine labeling can be fun and informative to the maker as well as the admirer. In order to make it as informative as possible, you should think of a list of simple details of the wine that you have just made. For example, a name for the wine, the date that it was made or manufactured, the history of the wine, a brief description of the process and the ingredients that went into the making of the wine and so on and so forth. The idea is to have the basic information of the wine on the bottle so that the admirer knows what he or she is drinking. It gives a more authentic touch to the whole thing.
Now, you can make the labels either by hand or by using cheap and home based technology like a computer. Making it by hand is not a bad idea, but remember the idea here is to turn on the authentic look and feel. So you can use a computer with a printer (preferably a color printer), a decent graphics application, a pair of scissors and some gum. You can start by making a logo for your own brand of wine and then you can place the text material that contains all the details that we talked about earlier, justified according to your visual taste. This can be repeated for all the bottles of wine that you are planning to make, so that you have a well-stocked collection that looks classy in every sense of the word.
Making sure that the final product passes the quality testing of your guests and friends visually, is half the challenge won. Your friends and guests can pick out whatever wine they want to taste and enjoy, without being worried of taking the wrong bottle of wine from the already visually stunning collection of wine bottles in the wine rack.
Drinking the right wine is like reading a well-written book. The experience starts with the cover or the label. It then moves on to the content so the onus is on you to make sure that your efforts
should not stop in getting the taste right, but the bottling and in fact the whole package should deliver a rich experience.
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