Racking: Racking is essential in the fermentation phase; this is defined as separating the wine from the sediment throughout fermentation by siphoning off the wine from the top of the fermentation vessel. When to do this can be determined using a hydrometer and evaluating the “specific gravity” of the must. When the specific gravity is around 1.03 it is ready for a separation at the end of the primary fermentation, and after the secondary fermentation, it will also be required before bottling the wine as you want all the yeast sediments to settle out. This can take up to 2 or more weeks to obtain a quality sediment free wine ready to bottle. Most importantly BE PATIENT! The most common mistake for beginning wine makers is bottling the wine too early and allowing gasses and sediments to remain in the final product. Giving your solution ample time to fermentation is crucial when learning how to make wine
Aging: after you have siphoned off all of the clear wine into an aging vessel (preferably a glass carboy) you should keep the wine under airlock. Aging is an important step and can take anywhere from 6-12 months, so get started today, it is well worth the effort and your family and friends will be impressed by the delicious homemade spirit you have nurtured to perfection!
Bottling: Save your wine bottles! Wash them and store them, you can remove the labels easily using steel wool and hot water, then, when you are ready to bottle all you have to do is fill and re-cork the bottles, and re label with printable labels, store the the rest and enjoy!
Step 2: Fermentation
Fermentation is the most important step in the process of learning how to make wine, and definitely the most involved, I’ll go into further detail later on as well as the chemistry involved but I’ll go over the basics. Fermentation occurs in two steps, the primary stage is the aerobic stage, and secondary stage which is anaerobic. In general terms fermentation is a natural process in which the yeast in your must eats the dissolved sugars, (glucose and fructose) and as a byproduct creates alcohol (ethanol) in addition to aromas and flavors, carbon dioxide, and heat because it is an exothermic process. Heat is the most important thing to consider, if the must is allowed to overheat the distinct flavors and aromas will begin to break down.
Primary stage: The primary stage, or “aerobic stage” is a rapid fermentation stage and will usually last 3-5 days, during this first stage 65-75 percent of the fermentation activity will occur, and it is not uncommon to notice considerable foaming. Because this stage is the aerobic stage of the fermentation process, the vessel in which the must is contained in is left unsealed and open to the outside air, this plays an important role in the multiplication of the yeast cells which will multiply 100-200 times during this stage, some alcohol will be produced but most of the energy is being used to multiply the yeast cells and the lack of air will be detrimental to the process.
Secondary stage: In the secondary or “anaerobic stage” the vessel will need to be sealed, this can easily be accomplished using an air lock, sealing the container at this point will put the yeast into the anaerobic phase, decreasing and ultimately stopping the multiplication of the yeast cells and shifting the concentration into producing alcohol and breaking down the remaining sugars. The remaining 25-35 percent of the fermentation will occur in this stage. In this stage the fermentation slows and will take from 1-2 weeks depending on how much remaining sugars and nutrients are available for the yeast to consume.
Temperature of the must: It is essential in the fermentation phases to keep the must at 72 degrees plus or minus two degrees. If the must gets too cold fermentation slows, too warm and it may still ferment but the flavor and aromatic qualities of the wine will suffer.
Step 1: Flavor Extraction
Step 1: Flavor Extraction
In this step you are making the basic liquid you will later ferment. An important thing to consider in this step is obviously going to be what kind of wine you are making. When learning how to make wine it’s important to understand that there are over 300 unique grapes that can be used to make red wine alone, and over 200 varieties of grapes for white wine, not to mention other ingredients that can be used for different wines including most of the berry family, fruits such as apple or peach, and even flowers and vegetables. To keep it simple let’s talk about the basic red wine. To start, you can use fresh grapes and extract the juice on your own using a large plastic bucket and something to crush the grapes, there are two things that are important to note, due to the acidity of grapes you should not use any kind of stainless steel or metal container for any step in the process, or you may have undesirable results. It is also important to realize that if you are using grapes from your own backyard vine, or varieties of grapes that contain seeds, you will need to take extra care not to crush the seeds as they will make the juice bitter. To accomplish this you can use your feet to crush the grapes as you may have seen on TV or elsewhere, your hands, or a new, sterilized (unused for its usual purpose) plunger, then, using several layers of cheese cloth or a fine mesh kitchen strainer separate the pulp from the juice.
You can also use a concentrate from a can such as Welch’s grape juice concentrate or similar, thus avoiding extracting the juice yourself, you may want to consider doing this for your first batch as it will expedite the process.
After you have the basic juice you may need to add some other things to prepare it for fermentation, the first being water, many wines are made without adding water, but when using grapes with a very strong flavor like you will most likely be using for your first batch you will want to water it down a bit, especially if you are using a concentrate, how much water will generally be given in the recipe. The next ingredient is sugar, yeast will also be added and you will want to keep your yeast happy, and what does yeast eat? Sugar. This mix of ingredients is called your “must”.
How to Make Wine: Sonoma County
A few months back, the state of California passed a law concerning wine makers. The law requires that wines produced in Sonoma must say “Sonoma County” while already designated with other Sonoma appellations such as Sonoma Coat and Russian River. While there has been some resistance, the movement is substantially supported in favor of the inclusion. The idea of the addition is to somewhat brand the particular cast of wine into a widely-recognized regional specialist, much like Napa Valley. Several smaller wineries insisted that the wide variation in soils and climate wouldn’t be represented appropriately by using such a blanket solution. On consideration to be made is the fact that several AVAs (American Viticultural Areas) already have “Sonoma” in the name such as Sonoma Mountain or Sonoma Coast. It will be interesting to see how it plays out. Some wineries that know how to make wine in different terrains and conditions, have to choose which label’s regional theme to change. This can be quite expensive for small operations like you or I, should we master our craft! Hehe…. Soon. J
Should wineries to include “Sonoma County” on their labels?
Can You Spot Your Wines?
I did pretty well at guessing which was which, but I must admit I was off a a couple *blush*. See if you can do better:
A Little Know-How Goes Far
How Understanding Makes Better Wine
You’ll uncover lots of processes to understand wine. You’ll have the ability to select a popular winery to looking for the very best food combinations, nearly whatever you do with vino is entertaining. The most effective processes to enjoy vino is which makes it yourself. Should you make your own wine you’ll be surprised how simple the operation is, should you possess proper tools. Benefit from the fruits in the labor, by thinking about making your wine. You’ll have the ability to share it together with your mates, you’ll have the ability to provide as being a gift, or simply be grateful if you want.
While whatever you truly should have to start to make vino is really a proven method as well as slightly understand how, the a lot more you realize wines the a lot more elaborate and satisfying the house made wine experience will most likely be. There is a great uncover about wines, inside the distinct types of wines for that grapes present in several, to correct storage ideas. For instance, are you aware methods to safeguard a house wine cellar? The greater you uncover about wine generally, the greater effective you’ll most likely maintain making, bottling and going through your own. Understand a bit more about wines here.
Tips on Equipment
It’s important in the beginning to sterilize all the equipment and supplies you’ll be using. Very hot water will do, or if you’d rather not run the risk of burning yourself, sanitizer will do the job. Begin the process by pouring the juice in your (newly sterilized!) 5-gallon container. Next we’re going to sterilize that juice by adding 4 Campden Tablets, which will rid the juice of any possible bacteria present. For best results, crush the tablets and dissolve them in some warm water. Pour this into your juice and let it sit overnight so the sulfites do their work.
Give the juice 24-hours to marinate before you add the yeast. There are literally hundreds of types of yeast strains utilized for reasons which reach beyond the scope of our intentions, so my suggestion is to begin with bakers’ yeast, which is available at every major grocer. A little more in-depth research may reveal another yeast strain that may fit more specialized projects in the future. But for now, bakers’ will do just fine!
The next part is easy and difficult at the same time- wait 7 days and watch. Cover your container with a lid. During this waiting process your concoction will give off a decent amount of Carbon Dioxide, which will protect your fermenting wine-to-be from exposure to too much oxygen.
After the seven days has passed use a siphon to transfer the wine to a new container (the carbuoy). You can find a carbouy at a local store. When you siphon, it’s important to try and avoid the residue in the bottom of your container, which is basically dead yeast. Once you have the wine in the carbuoy, seal it air tight so it can ferment for another month. This will require patience, but don’t give up!
Once you’ve waited one month, you’re basically going to repeat the process. Again, siphon the wine to a third vessel, avoiding the dead yeast left behind. You’re almost there. At this point you’re going to want to add the stabilizer, which will inhibit yeast reproduction. After you’ve added the stabilizer, return the wine mixture to the carbuoy (make sure you’ve removed the dead yeast and cleaned it before you do).
All you have to do now is wait for the wine to clear! Then it’s time to bottle! Finally! Siphon the wine into the bottles in the same fashion that you did before. I suggest getting a “corker”, as corking can be a little tricky. This should be available at your local wine shop, as well.
As a final exercise in patience, let your bottle sit for 6-9 months. The longer the better! Cheers!!
The Right Wine Making Equipment
Make Your Own Wine With The Right Tools
There’s lots of ways to take pleasure in homemade wine. From choosing a favorite appellation to tinkering with different food combinations, there is always a time for wine. Among the best ways to take pleasure in wine, however, would be to make it yourself. The process is actually quite simple, that is to say with the proper tools. Enjoy the fruits of your labor, literally by making your wine. You can share it with your friends, you can give it as a gift, or just appreciate it when you like.
Whilst all you truly must have to start making wine is the correct tools and a little bit of knowhow, the much more you learn about wines the much more sophisticated and rewarding the winemaking process will be. There is a lot to know about wines, from the different kinds of wines to the grapes utilized in them, to proper storage ideas. For instance, do you know the best way to insulate a home wine cellar? When you learn more about wine on the whole, the more successful you will be in making, and enjoying your own. Uncover more about wines here.
Knowledge is the Most Important Tool For Homemade Wine
There’s a lot of ways to delight in homemade wine. From choosing a preferred vineyard to tracking down the best food combinations, nearly anything that has to do with wine is exciting. The best ways to take pleasure in wine would be to make it yourself. The process is actually quite simple, if you have the correct tools. Appreciate the fruits of your hands, literally by making your wine. You can share it with your friends, give it as a gift, or just appreciate it whenever you like.
Whilst all you truly need to have to start making your own wine is the right tools and a little know how, the more you understand wines the more complex and gratifying the winemaking experience will probably be. There’s a lot to learn about wines, from the distinct kinds of wines to the grapes used in all of them, to proper storage tips. For example, do you know what makes the difference between a Pinot Noir and a Shiraz? When you learn more about wine in general, the more successful you will probably be in making, and bottling your own wines. Uncover much more about wines here.
Wine Making Regions
The Top 6 Wine Producing Regions of France
France can be divided up into 12 well known wine producing regions. Just because a wine is made in one of the regions does not give it the right to use the name of that region. In order to protect the quality of the names, the French developed the INAO, the institute of controlled names of origins. This organization uses factors such a geography, grape variety, harvest, alcohol content and wine making process, to determine whether a vineyard has the right to use the regional name on their bottle. This process is referred to as AOC (Appellation d’origine contrôlée). The system developed by the INAO has become fairly standard worldwide. Since the ‘controlling’ process is so involved, only the finest wines submit to the INAO. Many smaller vineyards will avoid this process. Being accepted officially by the INAO will greatly boost sales, because people know and trust the names.
Here are some of the most popular regions/names of French Wine
Bordeaux
Bordeaux is probably the most popular French region associated with wine. Coming from the region surrounding the southern city of Bordeaux, these wines are also commonly known clarets. Bordeaux produces more wine than any other region in France. While some dry and white wines come from Bordeaux the regional product is most often red. There are sub regions to the Bordeaux name. Medoc wines are known for being bright and distinct, whereas the St Emilion wines have a fuller body and are usually darker in color. There are more than 60 controlled appellations in the Bordeaux region. Some of the most sought after sweet wines in the world come from the Sauternes part of Bordeaux. While strict labeling is usually enforced, when looking at French wines from Bordeaux in other countries, some lesser wines manage to get away with using the name as well. It is always best to find out about a particular name and vintage before you invest any serious money in a bottle.
Burgundy
The Burgogne region is probably second best known in France. Usually referred to as Burgundy, this region produces both red and white wines that are strictly controlled as well. Burgundy wines come from the eastern side of France, near the Swiss and German boarders. This region receives a little less sun and are perfect for strong Pinot Noirs or dryer Chardonnays. Burgundy wines tend to be the most earthy and some of the vineyards date back to early monasteries in the region.
Champagne
When it comes to sparkling wines the only name that can come to mind is Champagne. While champagne has become the common term for sparkling wine, only wines that come from this region can aptly be named Champagne. For example, the Touraine region in central France produces a number of fine sparkling wines, but they cannot be called Champagne. While typically white, the term Champagne can also apply to certain sparkling rose wines as well.
Alsace
While you won’t recognize the name Alsace for wine, this is nonetheless one of the top regions for white wine. This is because Alsace wines are famous for varietal naming, where the wine is named not for the region but for the particular grape. These can include Pinot Gris, Pinot Blanc and Muscat. Alsace produces some the world’s finest Rieslings, although the region is also noted for the production of Gewürztraminer.
Loire Valley
Next to Alsace in white wine production is the Loire Valley in central France. This region has 87 controlled appellations. The most popular wines produced near the Loire river are Chenin blanc, Sauvignon blanc and many fine Cabernets.
Rhone
In the south of France the Rhone valley produces a number of red wines. This is the only region to really compete with the Bordeaux production, although you are more likely to find Syrah and Chateauneuf wines from the Rhone valley.
Part III: Caring for the Crop
Insulation
An air conditioning system is a great way to maintain the consistent temperature and humidity required by a fine wine cellar. However, if you choose to install one you will need to consider the insulation of your room. You will want to make sure not only that the room is properly treated to maintain the cooler temperature, but that you have a good door that will seal the room. A broad door, or one treated with insulation will help you keep the cool, moist air inside and the hot, dry air out. Not only will proper insulation help you maintain an ideal temperature for wine, but it will also make the whole process more efficient. Many people like to choose glass doors, so they can show off their collection. This is fine as long as that door does not let in too much light. Double paned glass will help protect your wines from UV rays, if you choose to use a glass door.
Wine Cellars Protect Your Investment.
While constructing a fully fledged wine cellar in your home can be an expensive and difficult task, you can approximate one, keeping these tips in mind. But if you intend to invest a lot of money in your wine collection, or a lot of time in making your own wines, then making an investment to store them properly makes sense. Wine is not something whose corners you can cut. Keep in mind that you are not only building a home for your present collection of excellent wines, but securing a place for your future store.