Make Your Own Wine

Tuesday, August 14th, 2007 at 12:00 am

wine makingBeing able to make your own wine is a very cost-effective way to be able to have a lot of supplies of your favorite vintages. Even though the wine-making process is quite simple, it is very important for one to follow the exact steps to carefully make sure that you do not miss any elements. All of these steps are essential for you to be able to produce a very successful batch.

If you have already decided to produce your very own batch of wine, the first thing you have to consider is all of the equipment that you need in order to produce a fine batch of wine. Here is the following equipment that you can use in order to make your basic batch of red wine:

  • Large nylon straining bag
  • Cloth (any type will do)
  • Large pail (with a lid)
  • Hydrometer
  • Thermometer
  • Acid titration kit
  • Clear, bendable plastic tubing (a half inch in diameter)
  • Two, one gallon glass jugs
  • Corks
  • Hand corker
  • Fermentation lock and bung
  • Wine bottles (ranging from 5 to 7 bottles)

After you have found and collected the different essential equipment, you should be able to produce a great batch of wine in no time flat.

The first thing that you have to be concerned about is to inspect the fruit to be able to ensure that the grapes you have are ripe and free of any other insects or maybe other things that may contaminate it. Secondly, you should put the grapes in the straining bag that you have and measure the sugar level using your hydrometer.

Any other hydrometer can be purchased at any wine-making store. You should look for the sugar density to be ideally 22. Always be sure to remove the stems from all grapes in order to make your wine much sweeter and smoother by comparison. Finish this particular step by transferring the ingredients into the jug.

Adjust the Juice

This is a crucial step in the wine-making process. You must measure the acid content using your titration kit. The ideal level is 6 to 7 grams per liter for red wine and 6.5 to 7.5 per liter for white wine. You’ll want to regulate the sugar level by measuring it with your hydrometer from time to time.

Sugar levels should remain at 22 for both red and white wines. The fermentation should remain around 70-degrees-Fahrenheit for basic red wines. Abiding by these temperatures will ensure that the process goes smoothly.

The second part is adjusting the juice.

First is to measure the acid content via the titration kit. The ideal level is 6 to 7 grams per liter for red wine and 6.5 to 7.5 per liter for white wine. Make the sugar level at 22. Fermentation temperature should remain at a constant 70-degrees Fahrenheit.

The next step is racking the wine.

Insert the hose into the jug and attach it to the opening of the other sanitized jug. Siphon the wine from one jug to the other. The next thing you should do is to fit the jug with a bung and fermentation lock and be careful to take your time so you do not stir the sediments. After that, you should let the wine sit for an extended period of time.