http://4GuideYou.Com/how-make-wine How to Make Red Wine at Home
Making wine at home is actually fairly straightforward. In Europe, there are many people who own vineyards of one acre or smaller and make their own table wine in the cellar of their homes. Although making fine wine requires expertise and good grapes, passable table wine can be made by just about anyone.
Instructions, Things You’ll Need
* Plastic vats Winemaker’s testing kit Sugar Campden tablets Winemaking yeast Lids or tarp Calcium carbonate, potassium bicarbonate or spring water Strainer Siphon hose Winemaking sulfur Used water carboys Oak chips Winemaking air locks
Step #1: Take the grapes, remove the stems and wash them prior to crushing. All of this will need to be done as soon as possible after harvesting, and absolutely on the same day as harvesting. De-stemming need not be perfect, but be sure to get the big, woody central stem out.
Step #2: Old fashioned foot crushing. Crush the grapes. If you do not have enough of a grape harvest to merit owning a grape crusher, you can do this the old fashioned way by stomping the grapes barefoot in a plastic vat.
Step #3: Pour the mass of grape juice, grape skins and tiny bits of stem into plastic vats for primary fermentation. This mass of material is now known as “must.”
Step #4: Test the must with the winemaker’s testing kit to determine its pH level and Brix.
Step #5: Add sugar to the must as dictated by Brix results. Must with a Brix result of below 20 will require at least some sugar to be added. For making simple homemade table wine, a good rule to follow is to add a pound of sugar for every gallon of must and for every two points below 20 the Brix score is. If you have 6 gallons of wine and a Brix score of 17, add 12 pounds of sugar.
Step #6: Add campden tablets as dictated by the pH results. For example, a must with a pH of 3.0 will require half a tablet per gallon, while a pH of 3.3 needs a full tablet per gallon. The sulfur in the tablet kills unwanted bacteria.
Step #7: Stir the must and cover it with a lid or tarp for 24 hours.
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