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