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Wine Making

Wine Making

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Published by carlos17acc
this the procedure of wine making
this the procedure of wine making

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Published by: carlos17acc on Jan 17, 2010
Copyright:Attribution Non-commercial

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02/04/2013

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Equipment Needed:
 You need to be sure to get equipment that is within your budget, but that willserve you well. A cheap corker that drives you insane every time you use itwill not help you in your quest to bottle lots of wine! The extra $10 youspend may save you hours of pain and agony.Click on each photo to get a full description of the item, what it is used for,and what you should look for when buying the item.
BASIC PERMANENT EQUIPMENT
Carboy HydrometerCorker Thermometer
RAW, SINGLE-PASS MATERIALS
Kit, Concentrate or Corks
 
GrapesEmpty Bottles Oak
VARIOUS ACCESSORIES
Brush BiosanClamp Connectors Tubing Siphon
 
Straight Tube
Procedures
The Preparation
Make sure you THOROUGHLY sanitize and then rinse all parts of the kit.Cleanliness is one of the most important aspects of making a wine. Anyleftover gunk can turn into mold, destroying all of your subsequent hardwork. Gather up your raw materials, be they grapes, concentrate, plums, etc. You can use commercial winemaking cleansers sold at most winemakingshops, or bleach, iodophor, or B-brite. The aim is to clean out your carboysand other equipment as thoroughly as possible.Prepare the winemaking area. Try to keep your kit in a room around 70F. This is a natural process that is going on! It needs a good temperature towork with. If the temperature is too hot or cold, your wine is not going tocome out properly.If you're starting with the raw fruit, press it, strain out the skins for peachesand other fruits, although you should leave red grape skins on if you'remaking a red wine. If you remove the skins on red grapes, you'll end up withWhite Zinfandel!
Primary Fermentation
If your kit came with glucose solids, mix these in first with a kettle of hotwater, just like Jello. Once they're dissolved, mix in a kettle of cold water.Watch it wiggle?Pour your ingredients or concentrate into your primary fermenter. It's clean,right? If you're adding concentrate, add in whatever water they require torehydrate it - probably 2 bags of warm water. This concoction is called
must 
.

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