| In order to make a good white wine you must be | | | | Letting the must sit for 6-12 hours will allow for |
| more careful during the entier process. | | | | the impurities of the grape to separate from the |
| The most common and simplest method of | | | | must. A procedure called raking removes these |
| making white wine is to use green grapes. The | | | | impurities, and gets the must ready for |
| fermentation of the must of white grapes will | | | | clarification. |
| produce your wine. | | | | Clarification this is the last step prior to |
| There is another method that is not typically used | | | | fermentation, and is to remove any solid matter |
| and is not recommended for beginners. Using Red | | | | from the must. Allowing the must to sit for 24 |
| Grapes you must strip the must of all skin, seed, | | | | hours will normally do the trick. It is usually done in |
| and stems before fermentation. Any traces will | | | | colder temperatures. Once this is completed the |
| lead to discoloration. | | | | juice is ready for Fermentation. |
| Harvesting the Grape Timing is very important | | | | Fermentation during fermentation it is ideal to |
| when picking the grape. It will have an effect on | | | | store the juice in a stainless steel vat. This will |
| the type of grape you plant and the type of wine | | | | help turn the grapes natural sugars into alcohol. |
| you wish to create. The time of day the grapes | | | | You then have a choice to use the natural yeast |
| are picked will also be very important as it will | | | | found in the grape or to use a cultural yeast. |
| affect its sugars and acids. They must be | | | | During the fermentation you must keep careful |
| carefully so to limit bruising, and are usually placed | | | | control of the temperature as any slight variations |
| in a cleaner to remove all foreign debris. | | | | can affect the taste. To cold the fermentation will |
| Juicing: during the juicing process all the grapes are | | | | all but stop, to warm and the fermentation will |
| striped of skin, stem, and seeds. The juice from | | | | speed up to quickly. The ideal temperature is said |
| this process is called free run must. The remaining | | | | to be between 60F and 68F. This will enable you |
| grapes must be pressed quickly as air is a | | | | to keep all the natural aroma of the grapes. The |
| menace to the process. The longer the must has | | | | process of fermentation should take 3-4 weeks. |
| contact with air the more it will get discolored. | | | | |