| The ideal utensils to use for wine making and | | | | already have heard of one or other home-made |
| boiling ingredients & juices are those of good | | | | wine and will have decided which to make. For |
| quality enamel. Those sold under a brand name | | | | those who have not yet decided, preference for |
| are most reliable. The utensils must not be | | | | a 'port* or 'whisky' may be the deciding factor |
| chipped.It is almost impossible to pour clear wine | | | | and this must rest with yourselves.I would advise |
| from one bottle to another without stirring up the | | | | you only in this: make, say, a gallon or a half-gallon |
| lees. Because of this, it is a good plan, to siphon | | | | of a variety of wines and then decide which you |
| off the clear wine when rebottling it.Using about a | | | | prefer over a period of time. I have whittled my |
| yard and a half of surgical rubber tubing or plastic | | | | own preference down to nine different wines |
| tubing, siphoning is a very simple operation. First, | | | | which I brew regularly according to season, |
| put the bottles or jars of wine on a table and the | | | | leaving the dried fruit for the time when fresh |
| empty bottles on a stool or box on the floor. | | | | fruit is not available and when roots - potatoes, |
| Next, put one end of the tubing in the first bottle | | | | etc. - are too fresh for wine-making |
| of wine and suck the other end of the tube until | | | | purposes.NOTE:Different recipes will call for slightly |
| the wine comes; pinch the tube at your lips and - | | | | different approaches, but it must be remembered |
| holding on tight - put this end in the empty bottle | | | | that whatever else has to be done, the brew |
| and then let the wine flow. As the level of the | | | | must be kept in a warm place throughout the |
| wine falls, lower the tube into it, being careful not | | | | fermentation period, and that the process after |
| to let it touch the lees. When nearly all of the | | | | fourteen days* fermentation in the tub is the |
| wine has been transferred, pinch the tube at the | | | | same with all recipes.Now select your recipe and |
| neck of both bottles, put one end into the next | | | | go ahead with your wine-making, bearing in mind |
| bottle and allow the wine to flow again.In this way | | | | all that I have warned you about.James Wilson |
| a constant flow is maintained and you have | | | | owns & operates a site providing wine-making |
| bottles of crystal-clear wine. The sediment from | | | | tips, tricks and techniques. If you're interested in |
| each bottle may be put together; this will clear in | | | | making your own wine, visit today and sign up for |
| time to leave a little more wine.Most of you will | | | | the FREE wine-making mini-course! |