| Its time to make your next batch of wine and | | | | and if you are dealing with just a liitle amount you |
| the question on your mind is what type of fruit | | | | can remove the stems by hand as well as crush |
| do you use, grapes or packed fruit juice. | | | | by hand. You can use your clean everyday potato |
| Concentrates, another name for packaged juices | | | | masher to this. However, if you are dealing with a |
| can be easily purchased from your local home | | | | lot of fruit, grape or any other type of fruit, it |
| brewing store or wine store supply, or from the | | | | would be worth it to invest in a grape crusher to |
| internet. Making wine from concentrates has its | | | | move the process along. The next step will then |
| own advantages, most come with easy to follow | | | | be to press it and leave it for a few days to |
| instructions, and more often than not they throw | | | | ferment. |
| in all the other extra ingredients you would need. | | | | After fermenting the grapes for a few days, you |
| Newbie winemakers believe that concentrates are | | | | will then need to press it. The purpose of pressing |
| an excellent introduction to the process of wine | | | | it is to extract as much juice as possible from the |
| making. However using fruits has its own | | | | pulp. There is a slight variation depending on the |
| advantages, you have more control over the | | | | type of wine you are making. If you are making |
| whole process. | | | | white wine, the grape is crushed and pressed |
| The process of making wine from concentrates is | | | | immediately before the first fermentation. |
| very similar to making wine from fruits, but there | | | | Remember, when making wine, a hydrometer is |
| are a few differences which are critical. Before | | | | your friend. When working with fruits especially |
| you start, you have to make sure there is plenty | | | | the hydrometer will help you in controlling or |
| of fruit at hand. An individual new at wine making | | | | determining the sugar level that is just right. A |
| could easily underestimate the quantity of fruit | | | | hydrometer also comes in handy in determining |
| needed. For example to make six gallons of wine | | | | the alcohol level in the wine and it is a process |
| you need at least 70 pounds of fruit, which is | | | | that you should not overlook. |
| equivalent to two bushels of fruit. The exception | | | | Another very important step you will have to |
| to this rule is when you are using wild grapes such | | | | take is controlling and monitoring the acidity of the |
| as Muscadine (a variety of grape that is purple. | | | | wine you are making. Acidity levels are more |
| Has a thick skin and musky smell). Wild grapes | | | | important when making wine from fruits than |
| tend to have a stronger flavor and a lot of acid, | | | | from concentrates. If the acid level is too high, |
| and to make six gallons of wine you would | | | | the resulting wine will have a sharp or sour taste, |
| probably need about twenty five pounds of wild | | | | and if its too low, you will have a flat wine. As |
| grape fruit. | | | | you can see the importance of the acid test |
| When dealing with a large amount of fruits plan | | | | cannot be overemphasized. An acid test either |
| ahead to have enough containers to hold them | | | | using a litmus paper or the titration method will |
| properly. The first process in making wine from | | | | provide you reading of the acidity and help you |
| any fruit will be to remove the stems, if any and | | | | determine whether to dilute the wine with water |
| then crush it. Grapes normally come with stems | | | | or add an acid blend as the case me be. |