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Making Wine LikePro |
by:
Bill Kaplan |
Wine making iseasy, cost-efficient way to stock up on your favorite vintages. Althoughwine-making process is fairly simple, it’s important to followsteps carefully to ensure you don’t miss any elements. These steps will be crucial tosuccess of your batch.
Once you’ve decided to makebatch of wine,first thing to consider isequipment needed. The following islist ofwine making equipment required to makebasic batch of red wine:
• Large nylon straining bag
• Cloth (any kind will do)
• Large pail (withlid)
• Hydrometer
• Thermometer
• Acid titration kit
• Clear, bendable plastic tubing (a half inch in diameter)
• Two, one gallon glass jugs
• Corks
• Hand corker
• Fermentation lock and bung
• Wine bottles (between five and seven)
After you’ve assemblednecessary equipment, just follow these easy steps and you’ll producegreat batch of wine in practically no time at all:
one. PrepareProduce – First, inspectfruit to ensuregrapes are ripe and free of insects or other contaminants. Putgrapes instraining bag and measuresugar level using your hydrometer. A hydrometer can be purchased at any wine making store. The sugar density should be twotwo ideally. Also, remember to removestems from all grapes in order to make your wine smoother and sweeter. Finish this step by transferringingredients intojug.
two. AdjustJuice – This iscrucial step inwine-making process. You must measureacid content using your titration kit. The ideal level is six to seven grams per liter for red wine and six.five to seven.five per liter for white wine. You’ll want to regulatesugar level by measuring it with your hydrometer from time to time. Sugar levels should remain at twotwo for both red and white wines. The fermentation should remain around sevenzero-degrees-Fahrenheit for basic red wines. Abiding by these temperatures will ensure thatprocess goes smoothly.
three. RackWine – Insert your clear plastic hose intowine jug and attach it toopening ofother (empty) sanitized jug. Siphonwine from one jug toother in order to keepwine incompletely sanitized container. Next, fitjug withbung and fermentation lock. This step may take some time, but it’s important to be slow and careful so you don’t stir upsediment. Letwine sit forextended period of time (some people choose to wait weeks or even months).
four. BottleWine – Bottling your wine iseasy part. Simply siphon your wine fromjug into your wine bottles. Be sure to leave about two-inches attop of every bottle, otherwise it will cause overflow whencork is inserted. To cork your wine bottles simply insertcork intohand corker, positioncorker overlever and insert.
five. Drink and Enjoy!
Aboutauthor:
Bill Kaplan spends most of his free time researching and practicingart of beer brewing and wine making and serves ascontributing editor forBeer Brewing and Wine Making website. The site offers information on making wine, various types of wine cabinets, beer and wine forums and more.
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