When it comes down to amateur wine making, typical knowledge plays a large part in the procedure. If you mix the fundamental components of easy wine making together with your natural instinct as well as taste, the homemade wine result should be a positive one.
Easy Wine Making & Crushing and Pressing
Generally, about 50 pounds of grapes can yield 5 gallons of wine.
Once your grapes are gathered, they must be placed inside a plastic vat (accessible at your nearby wine supply store) and crushed. Although the age-old method of smashing grapes by foot is proved to become probably the most effective -even when compared with modern technologies, smaller batches of grapes can be crushed utilizing both hands or even a spud masher.
So that you can ensure homogeneous crushing of the grapes, make sure the vat is not more than 2/3 full prior to you begin smashing them.
After crushing the grapes, add the suggested quantity of Campden tablets (potassium metabisulfite) in to the mixture -now called “must” so that you can prevent any unwanted yeast growth. Cover having a cloth and let it sit for 24 hours.
After the mixture has rested for a day, it’s time to add 1 packet of wine yeast (not to become mixed up with bread yeast).
Probably the most common types of wine fermenting yeasts are Montrachet and Prix de Mousse. To stir within the yeast, use both hands so as to elevate the temperature of the must and activate the yeast. Utilizing your fingers, comb via the mixture and get rid of the stems, crushing any fruits that were left attached to them.
Cover with a cloth, and let it sit again. Within 48 hours, the should should begin to fizz and it’ll appear like its boiling by the third day of fermentation. When a week passes, the fizzing will stop and the wine is going to be prepared to become filtered of seeds, pulp and any leftover grape skin.
To filter it, the homebrew wine can be strained using a cheese cloth or mesh bag. Make certain to squeeze thoroughly to remove all juices. The resulting liquid is to be stored inside 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 maintain oxygen out, but allow gases produced during fermentation to escape.
Amateur Wine Racking
At this stage, it will only take 2-3 weeks for the fizzing to stop. As soon as the fizzing stops, it’s time to rack the wine. Racking will remove what is known as the lees from the wine. Lees is the utilized up yeast and grape pieces that remain, unconsumed, at the bottom with the barrel of carboy. A common way of doing this, is siphoning the wine out with the container to clean the bottom. Once the bottom of the lees has been removed, the wine would be to be poured back into the container.
A second racking will be needed 2-3 months right after the first, having a third and final racking 3-4 months right after that.
The home made wine can then be aged in a pitch-black dark, cool place until it is ready to be drunk. Even though the wine can be tasted at this point, the longer you leave it to age, the fuller the flavor will be This process will lead to successful home winemaking
Photo by Don LaVange