Wine Making Answers
Easy Wine Making
The basic concept of how wine is produced is for the most part, is common knowledge. We allknow that grapes are squished and fermented for a period of time to turn into wine. But, theprocess of making wine is an art that is reserved for those who put in the effort.It takes about fifty pounds of good, rip grapes to produce about five gallons of terrific wine.Materials like plastic vats large enough to accommodate grapes can be purchased from yourlocal wine supply shop.Once the grapes are harvested you
ll need to place the grape clusters into the vat and crushthem. The age old method of crushing the grapes by foot has not been surpassed bytechnology.But, for smaller vats, grapes can be crushed by hand or with a potato masher. Both workequally as well as the foot. The vat should be no more than two-thirds full when all of thegrapes are crushed. Unwanted yeast can produce premature fermentation.You will need to add the appropriate amount of Campden tablets which is pre-measuredamounts of potassium metabisulfite to the grapes to stop this unwanted yeast growth. Coverthe vat with a towel and allow it to sit for a day.The day after you have crushed the grapes you
ll need to add a packet of wine yeast. Breadyeast 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 crushedgrapes 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 thatmay 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 willbegin to fizz. By the third day the must will appear to be boiling. Within a week the fizzing willsubside and it is time to separate the wine from the leftover seeds, grape skins, and pulp. Themixture can be poured into mesh bags or cheese clothes.It then needs to be squeezed, strained and poured into a glass carboy, also available atwinemaking shops, or poured into an empty wine barrel. From this moment on the wineshould no longer come into contact with the air. An airlock can be used with a carboy or abarrel. An airlock prevents air from getting into the container but allows gas to escape.It only takes about two to three weeks in the container for all of the fizzing to subside. At thispoint, you will need to rack the wine. Racking is the process that removes the wine from thelees which is the spent yeast and grape bits that have fallen to the bottom of the barrel.You can use a hose to siphon the clear wine into a carboy and clean out the lees from the oldcontainer. Then pour the wine back into the original container. After about two to three monthsthe wine is ready for a second racking.Three to four months after that, do a third and final racking. Wine can be aged in a coolcompletely dark place. It is also important to top off the barrel. This can be done by using asimilar wine. At this point, the wine is able to be tasted but, the longer a wine ages, the better itis.Technorati Tags:Easy Wine Making,grape growing,wine making instructions,wine making
made easyRelated posts:1.Home Wine Making2.Wine Making Kits3.Wine Making Supplies4.Wine Making And Bee Keeping5.Grape Trellis
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