Post on 16-Dec-2015
Making Red & White Wine at HomeWhy making it when you can buy wine everywhere?
**Desirable quality of your choice ; Better than average commercial wine
Acidity, % alcohol, fullness and drynessFruity, oak and spices of your pick
**24 bottles or two cases per 5 Gallon batchConsistent quality with no surprisesEncourages wine consumption at dinner
Perfect gifts for different occasions **A healthy & rewarding hobby for retirement
**Able to make other specialty foods from wine
Wine Making Basics• White wine fermented from pressed grape juice
– Light, crispy, fruity aroma and easy to drink– Needs low temperature fermentation (60-65 F)– Does not age well, best drink in 1-2 years
• Red wine fermented with grape skin – Thicker body, more complex taste with oak
aging for more experienced wine drinkers – Needs extra work to separate the pulp from the
juice after a few days– Last many years and usually better with aging
Good News for first time wine makers
• Concentrated grape juice is available commercially• Along with yeast, terminator and clarifier package• All steps are laid out in an one-page instruction• A 5 gal carboy, hydrometer & a gas locker to start • 4-6 weeks later buy a siphon tube, 2 cases of wine
bottles, 2 dozen corks, 2 dozen of shrink sealers & wine labels
and
-- Here you go---- Making and bottling your own wine--
General guidelines in wine making
• Sterilization of all containers is a must
• Air is the enemy of wine making
• Minimal disturbance the better
• Be Patient; don’t rush before its time
• Use good quality cork and store wine side way
• Drink, share & compare notes the only way to improve
A few things to remember1) Fermentation basics
• Natural fermentation converts up to 25% sugar into 14% alcohol, no more.
• Use hydrometer to check the alcohol contents during fermentation;
1.10 g/cc to 1.01 g/cc equal to
25% to 0% sugar, or 0 to 14 % alcohol
• The process needs to be under gas lock, free of air
• It takes 2-6 weeks to complete a 5 gallon batch;
--watch the bubbles and enjoy the aroma--
A few things to remember2) Stop the fermentation (clarifying)• As the desired alcohol level is reached• Add Potassium metasulfite (yeast stopper)
at 1 tea spoon or 1 tablet per gallon, crushed, fully dissolved in water first before pour into wine
• Add clarifying agents, mix well to clarify the wine ---Bentonite or Iceglass
• Wait undisturbed until wine is very clearAbout 2-3 weeks
A few things to remember3) Polishing and adjusting flavors
( skip these for beginners)
• The less adultery the wine the better
• Acidity can be adjusted (red and white)
• Tannin can be adjusted (red wine)
• Dryness (sweetness) can be adjusted (white)
• Spice/Flavors can be added (white or red)
• Oak aging flavor can be added (mostly red )
• Alcohol % can be boosted (Sherry or Port)
A few things to remember
4) Bottling and Storage
• Transfer under no disturbance; siphon not pour
• Buy the best corks and soak with dilute metasulfite solution overnight
• Cork, seal and package it anyway to your liking
• Record the date and type of wine you made
• Store the bottle side way to keep the cork wet for needed good seal
Red wine Grapes (100 lbs ) White wine GrapesCrush w/pupadd yeast
~8 gal
Punch down 3 days, extractskin color
Squeeze juice in a cheese cloth
70-75 F, 2-4 weeksSugar to zero, bubble Stops, 12-14% alcohol
Pressed juice,add yeast,under gas lock
60-65 F4 cups ice twice a day, 3-6 Weeks,Sugar to 0, or fit taste,11-13% alcohol
Add 1 tsp/1tablet metasulfite per gallon to kill yeast, add bentonite or iceglass and mix vigorously. Takes 2-3 weeks to clear. If not clear, chill for 2-3 days and wait.
Commercial Juice Conc.
Add water
5-6 gal 5-6 gal
Clear wine with sediments at bottom
Wine usually is done at this stage. May add extraoak aging flavor if desired
Optional polishing; transfer to a clean 5 gal carboy, add oak chip for aging. For red wine; adjust Tannin and Acid level, add spice and flavor such as Cinnamon, Chocolate, Raspberry Blackberry, etc.
Following bottling instruction
Enjoy the wine you made
• A glass of chilled white in summer afternoon
• A glass of solid red at dinner to go with food
• Bring it when visiting friends
• Mild wine consumption is good for your health
• Excellent retirement hobbies and exercises
• Enjoy life and enjoy what you do
--And now let’s move to wine sampling--
Vinegar from Wine
• Great flavor salad dressing & bread dip
• 1 part vinegar starter, 1 part water & 2 parts wine
• Put in a large bottle less than half full
• Open to air in a warm place for 2-3 months
• Save ¼ as the new starter
• Give the rest ¾ a quick boil or add metasulfite to end the vinegar making process
• Add flavor of your choice, enjoyTa Yen Ching, 4/8/2006 presentation to LLC/JCCAA at Houston, TX