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How do you make wine at home?

How do you make wine at home?

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Published by Lenny P.
Kit (or concentrate) wine making is a lot easier than you might think. The kits today come with pretty much everything that you need to make a great wine on your first try. They come with the yeast, metabisulfite, bentonite, potassium sorbate, and chitosan. All you have to do is provide the water and equipment.
Kit (or concentrate) wine making is a lot easier than you might think. The kits today come with pretty much everything that you need to make a great wine on your first try. They come with the yeast, metabisulfite, bentonite, potassium sorbate, and chitosan. All you have to do is provide the water and equipment.

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Published by: Lenny P. on Aug 11, 2011
Copyright:Attribution Non-commercial


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How do you make wine at home?
Kit (or concentrate) wine making is a lot easier than you mightthink. The kits today come with pretty much everything thatyou need to make a great wine on your frst try. They come withthe yeast, metabisulfte, bentonite, potassium sorbate, andchitosan. All you have to do is provide the water and equipment.For more inormation on winemaking equipment, see our PDFtitled“What equipment do I need to make wine?”
Here, we will just cover what ingredients are needed to make wine. Each wineingredient kit may have slightly dierent items to add, so makesure you read the directions careully to make sure you addeverything at the correct time. These directions will give you abasic understanding o how the kit wine making process works.
Cleaning and Sanitization
  The frst step is making sure that anything thatcomes in contact with the wine is clean andsanitized. This includes your ermenter, lid, airlock,spoon, etc. Midwest Supplies recommends usingEasy CleanorOne Stepto clean the equipment, then a sanitizer such asStar San. Just ollow the directions on the container or best results. You can also use metabisulfte i youdo not have Easy Clean or Star San, but, make sure NOT to use the packets that come withyour kit as you need those to make the wine. You want to continue to sanitize everythingas you move on through the wine making process as well.
 Follow the directions that come in the kit. They will be similar to the ollowing steps: 1. Open packet 1, and empty the contents into your ermenter. Packet 1 containsbentonite, which is a clarifer. 2.
Add about a ½ gallon o warm water to the ermenter. Around 110° F waterwill do fne. Stir everything up really well. Bentonite can become sticky sodo the best you can to mix it with the warm water. It does not have to becompletely dissolved or it to work.
 3. Pour in the juice rom your kit.4. Add some water to the bag o juice to try and get all o the juice out o the bag.5. Top o your wine with water to the 6 gallon mark. On our wine ermenters it is just below the lowest ridge,or lip, on the bucket. Most o our kits make 6 gallons, so make sure to pay attention to how much wateryou are adding to your ermenter. Too much water will water down the wine.6. Stir everything together really well. This helps blend everything, but also introduces air into your wine. Airis a good thing at this stage because the yeast needs it to erment the wine.
Midwest Homebrewing & Winemaking Supplies5825 Excelsior Blvd.St. Louis Park, MN 55416952-925-9854 • 888-449-2739www.MidwestSupplies.com
7. Ater everything has been stirred up, add your yeast. You can activate it per the directions ahead o time,i desired, or just sprinkle it in the wine. Do not stir the yeast into the wine because i you stir too hard, youare beating up the yeast. Just simply sprinkle it in i using a dry yeast, or pour it in i using liquid.8. Place the lid on top o the ermenter, making sure that it is sealed tightly.9. Fill your airlock hal way with water, sanitized water, or vodka and gently push it into the rubber grommeton the lid. Do not push too hard, or the grommet may all into your wine. To avoid this, put the airlock inbeore you put the lid onto the ermenter.10. Place ermenter in an area that maintains a 65°-75° F consistent temperature.
In 24-72 hours, your wine will begin ermenting. You will know it is ermenting when start to see bubblescoming up out o the airlock.11. In the frst 3-4 days you might start noticing a rotten egg smell. Do not panic, this is perectly normal. Theermentation process will oten produce a sulphur-like odor that can be very strong. This will dissipate astime goes on.12. Ater 5-7 days you want to transer the wine rom the primary ermenter into a secondary ermenter. Thegoal o the transer is to leave as much sediment behind in the primary ermenter as possible. Tilting theprimary ermenter during the transer process will aid you in getting as much wine as possible. We preerto transer into glass carboys, but Better Bottles work as well. Make sure to use a stopper and airlock ontop o your carboy.13. The transer o the wine will help the wine clear and allow the avors to blend better.14. At this point, you are going to let the wine sit or 2 weeks. You might notice some ermentation, but itisn’t uncommon to see very little activity at this point.15.
Ater the 2-3 weeks or the recommend Specifc Gravity (S.G.) has been reached, you want to add packets2, 3 and 4. Packets 2 and 3 arepotassium metabisulfteandpotassium sorbate. They work together to kill o the yeast and stabilize the wine to help preserve it once you are ready to bottle. Packet 4 ischitosan orisinglass, a clarifer or the wine. You’ll want to stir these ingredients in as well as you can. The back o aspoonworks well, or use astainless steel mix-stirrod that attaches to your drill to make this process easier.
16. Stirring is very important at this stage as it helps to get everything blended well, but you are also tryingto release the CO
rom the wine. This part o the process is known as de-gassing. I you use a stir-rod, youwill notice a lot o oam on top o the wine. This is normal; just keep mixing until it goes away.17.
Ater everything is stirred well, you need to be very careul o the headspace in your wine. You need thewine to be 2-3” below the bottom o the stopper. You do not want to leave a large air gap because the aircan oxidize your wine, or introduce bacteria that will make your wine into a nasty vinegar. I you have alarge air gap, some ways to top o your wine are with water, a wine similar to what you are making, or glassmarbles. We preer to use a wine similar to what we are making, but any o the ways will work. Be awarethat the use o water can water down the wine, so don’t use more than 2 glasses o water or this method.
18. When you are all topped o, re-attach your stopper and airlock, and let the wine sit or at least 2 moreweeks. It will take this entire time or the wine to clear, so be patient.
19. At this point you have a decision to make. The wine has produced all the alcohol it is going to, and should beclear enough to bottle. Some people preer to allow the wine to age in the bottle. Some people preer thewine to age in the carboy longer as you tend to get a more consistent batch o wine. It is up to you on whichway to go, but be aware that the wine is probably not ready to drink yet. Alcohol has a very bitter avor thattakes time to mellow and blend with the wine. That is why many styles o wines are aged or a long period o time beore they are sent to the liquor store.20. I you decide to bottle, make sure that the wine is clear. I you place a cloudy wine in the bottle, it will notclear properly in the bottle. It can also contain some o avors that might create a dierent avor in yourwine than you were expecting.

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