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| Easy Wine Making |
| Written by Pierre Duponte |
| Wednesday, 21 October 2009 11:50 |
|
When it comes down to making wine, common knowledge plays a big part in the process. If you combine the basic elements of wine making with your innate instinct and taste, the result should, surely, be a positive one.
When it comes down to making wine, common knowledge plays a big part in the process. If you combine the basic elements of wine making with your innate instinct and taste, the result should, surely, be a positive one. Crushing and Pressing In general, about 50 pounds of grape will yield five gallons of wine. Once your grapes are harvested, they must be placed in a plastic vat (available at you local wine supply shop) and crushed. While the age-old method of smashing grapes by foot is proved to be the most efficient "even compared to modern technologies " smaller batches of grapes can be crushed using your hands or a potato masher. In order to ensure homogeneous crushing of the grapes, make sure the vat is not more than 2/3 full before you begin smashing them. After crushing the grapes, add the recommended amount of Campden tablets (potassium metabisulfite) into the mixture "now called must- in order to prevent any unwanted yeast growth. Cover with a cloth and let it sit for 24 hours. The day after you have crushed the grapes youll need to add a packet of wine yeast. Bread yeast and wine yeast are two different yeasts and should not be substituted for each other. Montrachet and prix de mousse are common types of yeast used to ferment wine. The crushed grapes at this stage are known as the must. Use your hands to stir in the yeast. Comb through the must and remove the cluster of stems. Squeeze off any of the berries that may still be attached to the stems. Only a few stems can be left in the must. Cover the vat of must with a towel and set to the side. In about one or two days the must will begin to fizz. By the third day the must will appear to be boiling. Filtering To filter it, the wine can strained using a cheese cloth or mesh bag. Make sure to squeeze the must thoroughly to remove all juices. The resulting liquid is to be stored in a glass carboy or into an empty wine barrel (also available at your local wine supply store). From this point on, oxidization of the wine must be prevented at all costs by eliminating all contact with air. Many wine makers choose to use an airlock to keep oxygen out, but allow gases produced during fermentation to escape. Racking At this stage, it will only take 2-3 weeks for the fizzing to stop. Once the fizzing stops, its time to rack the wine. Racking will remove what is called the lees from the wine. Lees is the used up yeast and grape pieces that remain, unconsumed, at the bottom of the barrel of carboy. A common way of doing this, is siphoning the wine out of the container to clean the bottom. Once the bottom of the lees has been removed, the wine is to be poured back into the container. A second racking will be required 2-3 months after the first, with a third and final racking 3-4 months after that. The wine can then be aged in a pitch-black dark, cool place until its ready to be drank. Even though the wine can be tasted at this point, the longer you leave it to age, the fuller the flavor will be. About the Author: Pierre Duponte is a grape growing expert. He spends his time teaching others how to make fine wines. For more great tips on easy wine making or you can get his free 10 part mini course on grape growing and how to make wine visit http://www.grapegrowingwinemakingtips.com/. |