| The following are some of the most important | | | | Fill the bottles up to ¾ inches of the cork. |
| wine making instructions that you must always | | | | Always thoroughly siphon and strain off the must. |
| remember when creating your own homemade | | | | In order to maximize your wine making |
| wine. | | | | possibilities, make the dry kind of wine first. If you |
| Cleanliness | | | | think you don't like it, then it's easy to just add |
| Of all wine making instructions most winemakers | | | | sugar to turn it into sweet wine later on. |
| can never mention this enough. Always be clean in | | | | There are a lot of yeast brands to choose from |
| your wine making processes, equipment and | | | | so use that which is reliable. Do your research. |
| station. Cleanliness in this sense does not only | | | | Sugar must be added little by little to maximize |
| mean physically cleaning everything concerning | | | | the kinds of wine you can produce. |
| your wine making venture but you must also | | | | When it comes to racking, do it twice or thrice. |
| sanitize them to make sure that bacteria and | | | | Taste your wine every now and then at proper |
| vinegar flies are out of the way. You wouldn't | | | | intervals. |
| want to produce vinegar instead of wine, now | | | | Sterilize everything including corks whether new |
| would you? If right at the start, you follow this | | | | or recycled. |
| one simple rule then the rest will follow smoothly. | | | | Dark bottles must be used when storing red |
| Fermentation | | | | wines. |
| Of all wine making instructions, fermentation is | | | | If there are things to do in wine making |
| another crucial part that one must take note of. | | | | instructions, then there are also things that you |
| It is what basically produces your wine. It is when | | | | shouldn't do. |
| your yeast feeds on your sugar from which | | | | Don'ts |
| carbon dioxide and alcohol are produced. There | | | | Never ever distill your wine. |
| are two stages in the fermentation process --- | | | | Resinous wood should not be used in any of your |
| primary and the secondary. It usually takes a lot | | | | equipment. |
| of time for this to happen. 14 days for the | | | | Don't try to hasten the process of fermentation |
| primary stage and 10 days for the secondary | | | | by increasing the temperature used. |
| stage. But when done right, you will be able to | | | | Don't be unwilling to wait. |
| produce exquisite tasting homemade wine. | | | | Don't forget to strain off the dead yeast and |
| Below are also other important wine making | | | | sediment. |
| instructions that will help you make good tasting | | | | Don't rush in filtering your wine. This takes up |
| wine: | | | | time. |
| Dos | | | | Don't immediately bottle when you know your |
| This can never be stressed enough: Clean and | | | | wine is still fermenting. |
| sanitize! | | | | Remember all these wine making instructions and |
| Always tightly seal your first ferment and second | | | | you'll be on your way to making some wonderful |
| ferment. This will ensure that the vinegar flies and | | | | tasting wine for your own pleasure or for gift |
| bacteria are at bay. | | | | giving and business. |
| Fermentation traps must be used. | | | | |