If you have ever wondered How To Make Homemade Wine and needed some free and easy to follow Wine Making Instructions then please read the expert advice provide below.
Different kinds of wines require diverse applications of the wine making process. White wines require lower temperatures and longer fermentation times, and the removal of skins, seeds and stems if using red grapes in its production. Red wines thrive in higher temperatures, and the fermentation process must be a speedier one than in white wines.
Despite these differences, the wine making process consists of the same general steps for making white wines, red wines and sparkling wines:
1. Wash Your Produce
Whether you are using grapes, or other fruits to flavor your wine, you must always wash your produce thoroughly. During their harvest, fruits are coated with unwanted yeast and bacteria that can alter the flavors, and fermentation process of the wine you are making. After washing your produce with cool water, let it air-dry before crushing.
2. Sanitize Work Area & Utensils
To sanitize the area and utensils/equipment you will be using, you must dissolve four Campden tablets in a quart of water. Using a spray bottle, spray the areas to be treated with the prepared solution, and let act for 10 minutes. Rinse the solution off and allow surfaces to air-dry.
Crush your grapes (or fruit) using a crushing grate or a wooden paddle. Do not over-crush the grapes, or the extra surface area of seeds and stems will impart a bitter taste in your resulting wine. Grates are a good choice for this step as stems are innately left behind, and you don’t have to pick them out later on.
4. Prepare for Primary Fermentation
Combine all wine making ingredients (except the yeast, and yeast nutrient if used) in the primary fermenter.
Top off with water up to 5.5 gallon mark.
Crush up 2 Campden Tables, or add 1/8 of a cup of Sodium Bisulfite.
Cover with a cloth and allow to rest for 24 hours.
5. Primary Fermentation (65°F-75°F)
Add yeast nutrient to primary fermenter.
Sprinkle wine yeast over the surface.
Cover and allow to rest for 2 days.
After two days, you must stir the mixture 2 times a day, for 5 days. Total fermentation should not exceed 7 days.
Collect the pulp that has gathered at the top of the primary fermenter.
Using a mesh bag squeeze out the juice that collected in the pulp.
Siphon the wine out of the primary fermenter into a secondary fermenter, or carboy and leave the sediments behind in the original container.
Cover carboy with an airlock that has been filled half-ways with water.
7.Secondary Fermentation (65°F-75°F)
Ferment for 4-6 weeks in carboy.
Siphon the wine back into the cleaned, primary fermenter.
Add 1/8 of a cup of sodium bisulfite to help the wine clear up, if desired.
Use darker bottles for better preservation of the wine.
Corkers are relatively inexpensive and a big time saver at the time of bottling.
After bottling, store wine at a temperature range of 45°F-55°F