| People have been making white wine for | | | | from the Saccharomyces cerevisae yeast |
| centuries, and there's no mystery to the way it is | | | | species. While varieties of Saccharomyces |
| done. You can make the wine with grapes, with | | | | cerevisae yeast are also used for brewing beer |
| grape juice or with grape concentrate. Here are | | | | and making bread, completely different yeast |
| ten tips to ensure that your first attempts at | | | | products are used. |
| white wine making using grapes will be a success. | | | | 6. Pressing bunches or clusters of grapes still on |
| 1. To make white wine use green grapes that are | | | | their stems can create a much more delicate |
| intended for wine making. You won't have the | | | | flavor that has a more fruity taste and smell, |
| same success with table grapes. | | | | largely because of the tannin content of the |
| 2. Before you start making white wine, make | | | | stems. The stems are then removed after |
| sure you have all the equipment and ingredients | | | | pressing, before fermentation begins. |
| required. Proper planning is essential for success. | | | | 7. Even though you don't have to de-stem the |
| It's the same as pickling and preserving food. If | | | | green grapes used to make white wine (see point |
| your equipment isn't properly sanitized, unhealthy | | | | 6), the wine will have more body if you do. So it's |
| bacteria will start to grow and pollute the food or | | | | a toss-up between the two approaches. |
| wine. | | | | 8. When pressing and juicing the grapes, minimize |
| 3. Make sure your equipment is completely clean | | | | contact with the air otherwise the juice will oxidize |
| and sterile before you start the winemaking | | | | and its color will be affected. |
| process. This applies to everything from the | | | | 9. Rack the wine at least twice by siphoning into a |
| containers you use for fermentation, to the | | | | clean fermentation container. This will get rid of |
| bottles you use for bottling once the wine is | | | | the sediment (called lees) from the bottom and |
| ready. | | | | clarify the wine. |
| 4. Choose a recipe that specifies a particular type | | | | 10. When you bottle your white wine, siphon it |
| of grape to avoid having to experiment with | | | | into clean bottles and leave as little airspace |
| sugar quantities. | | | | between the wine and the cork as possible - no |
| 5. Only use top quality wine yeast for wine | | | | more than ½ inch. |
| making. The most common type is produced | | | | |