| When I was in college one of my old roommates | | | | used for sterilization, some people like to |
| used to like to brew his own beer. I always | | | | use a bleach and water mixture, others like |
| enjoyed watching him concoct his creations in | | | | to use a sterilization powder which can be |
| our tiny apartment kitchen in Tallahassee and | | | | purchased at your local wine making store. |
| then watch over the coming weeks the water | | | | Regardless of what option you pick it is |
| and sludge mixture turn into something more; | | | | important to follow the instructions and make |
| to turn into a delicious tasting beer. I | | | | sure that everything is thoroughly rinsed |
| myself enjoy the occasional bottle but never | | | | clean afterwards. There would be nothing |
| enough to make my own. | | | | worse than having to throw away your batch of |
| | | | wine because it was tainted with bleach that |
| Wine however, is another story. Ive still yet | | | | didnt get rinsed out. |
| to make my own wine, and I am not entirely | | | | |
| sure why I have not attempted to. For first | | | | It is important to check the sugar levels of |
| timers like me, it make more sense to | | | | your juice, and to double check the levels if |
| purchase a wine making kit from a supply | | | | using a juice from concentrate. Using your |
| store because these kits have all the | | | | hydrometer, the sugar level should be about |
| essential bits and pieces of equipment so you | | | | 22 Brix. If for some reason the level is not |
| do not have to worry about forgetting to buy | | | | around 22 Brix, the level is quite simple. If |
| something. | | | | the level is too high and needs to be |
| | | | lowered, it can be done by diluting with |
| Before getting started it is important to | | | | water or juice. To bring the level up you can |
| make sure that you have everything you need. | | | | make a sugar and water mixture should by |
| Whether you are buying a kit or buying all | | | | boiling 1 cup of sugar with a third cup of |
| the pieces individually, make sure that you | | | | water. Once this mixture is cool (do not add |
| have the following: | | | | hot sugar to the juice) it can be slowly |
| | | | added until the proper levels have been |
| Large nylon straining bag | | | | reached. |
| | | | |
| Food-grade pail with lid (2 to 4 gallons) | | | | Using your acid titration kit you will be |
| | | | able to adjust the acid levels. This is very |
| Cheesecloth | | | | important because red and white wines have |
| | | | certain acid levels, which are essential. A |
| Hydrometer | | | | dry red wine for example should be between 6 |
| | | | and 7 grams per litre while a dry white is |
| Thermometer | | | | between 6.5 and 7.5 grams per litre. |
| | | | |
| Acid titration kit | | | | Overall temperature of wine is also important |
| | | | and being able to adjust the temperature of |
| Clear, flexible half-inch diameter plastic | | | | your juice is something everyone needs to |
| tubing | | | | know how to do. Fermentation for red and |
| | | | white wines vary, the average temperature for |
| Two one-gallon glass jugs | | | | reds is usually around 70 to 75 degrees |
| | | | Fahrenheit while whites fermentation is |
| Fermentation lock and bung | | | | usually cooler around 55 to 65 degrees. If |
| | | | you find that your wine needs to be adjusted |
| Five 750-ml wine bottles | | | | there are many methods that can be used. If |
| | | | trying to cool your wine the best method is |
| Corks | | | | to place a reusable ice pack from the freezer |
| | | | (if you dont have these ice cubes in a |
| Hand corker | | | | zippered lock plastic bag will do the trick) |
| | | | into the juice and stir until the temperature |
| Once you have the equipment it is important | | | | is achieved. Take the pack out and continue |
| to pick your grapes. What grapes you use will | | | | as before. Warming wine can be a little |
| depend to a certain extent as to what is | | | | tricky. Some people like to take a small |
| available in your area. Vitis vinifera is the | | | | amount of juice and warm it in the microwave |
| classic choice for flavour and character. It | | | | before adding it back to the larger container |
| is a famous European wine-grape family that | | | | of juice while other people like to wrap the |
| includes varieties such as Chardonnay, | | | | juice bucket with an electric blanket. This |
| Merlot, Zinfandel and Cabernet Sauvignon. In | | | | second method takes longer but can yield a |
| the United States, to make a very broad | | | | more accurate temperature as it is easier to |
| generalization, vitis vinifera grapes thrive | | | | control the warmth. Either method will work |
| in California and the Pacific Northwest. | | | | so it is more a matter of preference. |
| However, they do also grow well in | | | | |
| microclimates scattered all over the country. | | | | Transferring your wine from one container to |
| Don't be discouraged if you live in a colder | | | | another to separate the sediments is very |
| area where you are less likely to find them. | | | | important. Remember that the transfer |
| There might be other hybrids which grow near | | | | container needs to be sterilized! Using a |
| you, although if you are not sure your best | | | | siphon hose (your clear tubing), slowly |
| bet is to ask a local produce wholesaler or | | | | transfer the juice making sure to not to stir |
| order some grapes from a wine making store. | | | | up the sediments and seal it with the bung |
| | | | and fermentation lock. |
| Once you have your grapes it is important to | | | | |
| inspect them. Take a large handful or two of | | | | Bottling wine is similar to bottling beer. |
| grapes, squish them and strain the juice. | | | | You fill your empty wine bottles with your |
| Take your hydrometer and measure the sugar | | | | wine, and use a hand corker to cork the |
| level of the juice. The level should be | | | | bottle to seal it. This can be hard to do the |
| around 22 Brix which or 11 percent potential | | | | first time so it is suggested that an empty |
| alcohol. The fruit should taste sweet and | | | | bottle is practiced on first to get the hang |
| ripe but also mildly tart. Make sure the | | | | of it. It is not important to purchase |
| grapes you are going to use have been | | | | bottles if you have empty wine bottles at |
| thoroughly cleaned and all stems, leaves, | | | | home you can sanitize and recycle those. |
| insects or other bits of debris have been | | | | |
| removed as this will ruin the flavour of the | | | | A common myth is that homemade wine is not |
| finished wine. | | | | capable of tasting as good as wine produced |
| | | | at a winery. The same methods are used to |
| It is important to mention at this point that | | | | create wine at home as they are at wineries; |
| it is not necessary to use fresh grapes, many | | | | the only difference is the size of the |
| homebrew shops sell a grape concentrate that | | | | batches being made. Also dont be afraid that |
| you can use as well so do not get discouraged | | | | making wine from home could cause you to go |
| if you can not get the correct kind of grapes | | | | blind if it is not correctly made; this is |
| for the wine you want to make, the | | | | another fallacy that people often believe to |
| concentrates are available in many verities | | | | be truth. The alcohol made by the |
| and some have sugar already added so you do | | | | fermentation of sugar is ethyl alcohol not |
| not need to worry too much about fooling | | | | its deadly cousin methyl (wood) alcohol. |
| around with the Brix. | | | | |
| | | | After doing this research on making wine at |
| Like beer brewing, it is extremely important | | | | home, it appears that it is nowhere near as |
| to make sure that all pieces of equipment are | | | | difficult or dangerous as many make it out to |
| clean and sterilized. Clean everything with | | | | be. Perhaps in the coming weeks I will put my |
| very hot water and boil anything that can be | | | | wine making skills to practice and make my |
| boiled. There are a lot methods that can be | | | | first batch of vin de Finnigan. |