How to Go Forward for First Wine Making at Home
Being a novice in wine making, it is always better to follow the easiest ladder as well the item so that, end of the day, your friends can really find a champ's smile on your face. Follow the steps just the same way you learnt alphabets before writing the very first sentence. Yes, it demands enough staying power and observation skill and doing attitude to be a successful home wine maker.
Make a thorough study and go forward
Get enough ideas on wine making from wine making books, research through internet for necessary wine making equipments like fermenting vessels, hydrometer, racking items and airlock and procure the tools from any wine brew shop.
Preparation for first fermentation
Sterilize all utensils, which are likely to be used in wine preparation process. It makes sense to make your first wine with any juice concentrate whereas you can easily choose concentrate of grapes. Add and prepare the grape juice in a vessel, which should be treated as your primary fermentation vessel.
Take a cup of boiled water and mix one quart sugar, stir and dissolve. Let it come down to room temperature and add to juice. Place the hydrometer properly and check specific gravity of the blend which should be around 1.090. In case, you find it less, addition of little sugar will pick up the gravity.
Add pectic enzyme, yeast nutrient as well as acid blend in the combination and stir well. Mix boiled and cooled water at the level of one gallon. Cover up the vessel with a sanitized cloth and keep it sit for that night. Next morning, add yeast to mixture. This time you need not to stir. Place the towel again on the vessel.
Stage to prepare for second fermentation
Within next 24 hours, you will find fermentation to begin which can be understood from the bubbles to form over its surface. On the fifth day, check specific gravity. On finding it around 1.04 or downward you can prepare for secondary fermentation. All that you need to do is sanitizing the siphon pipe and move your juice to another glass pot, to be treated as secondary fermenting vessel. Keep at least 2€ blank space above juice level.
Place the airlock on the jag top. Under such position, you should oversee fermentation in the jug. You can find bubbles that indicate CO2 to get escaped through airlock. It will take around a month's time to finish off fermentation. Rack after one moth and make sure to leave sediment back in previous jug. As required, top up with distilled water leaving 2€ above juice level. Replace the airlock. Remember that more racking, at least for 3-4 times in the interval of 15 days will offer you much clearer wine. As you reach this stage, measure the specific gravity again. If you find it less than 1.00, go forward for bottling.
Bottle your wine and age them
Arrange final siphoning and leave sediments behind. Add 1 teaspoonful potassium sorbate with liquor to stabilize the same. Transfer wine from the vessel to smaller bottles. Make sure that you use fully sterilized dark colored bottles. Cork the bottles carefully and store them in a dry, dark and cool place. Make them aged and enjoy.
Make a thorough study and go forward
Get enough ideas on wine making from wine making books, research through internet for necessary wine making equipments like fermenting vessels, hydrometer, racking items and airlock and procure the tools from any wine brew shop.
Preparation for first fermentation
Sterilize all utensils, which are likely to be used in wine preparation process. It makes sense to make your first wine with any juice concentrate whereas you can easily choose concentrate of grapes. Add and prepare the grape juice in a vessel, which should be treated as your primary fermentation vessel.
Take a cup of boiled water and mix one quart sugar, stir and dissolve. Let it come down to room temperature and add to juice. Place the hydrometer properly and check specific gravity of the blend which should be around 1.090. In case, you find it less, addition of little sugar will pick up the gravity.
Add pectic enzyme, yeast nutrient as well as acid blend in the combination and stir well. Mix boiled and cooled water at the level of one gallon. Cover up the vessel with a sanitized cloth and keep it sit for that night. Next morning, add yeast to mixture. This time you need not to stir. Place the towel again on the vessel.
Stage to prepare for second fermentation
Within next 24 hours, you will find fermentation to begin which can be understood from the bubbles to form over its surface. On the fifth day, check specific gravity. On finding it around 1.04 or downward you can prepare for secondary fermentation. All that you need to do is sanitizing the siphon pipe and move your juice to another glass pot, to be treated as secondary fermenting vessel. Keep at least 2€ blank space above juice level.
Place the airlock on the jag top. Under such position, you should oversee fermentation in the jug. You can find bubbles that indicate CO2 to get escaped through airlock. It will take around a month's time to finish off fermentation. Rack after one moth and make sure to leave sediment back in previous jug. As required, top up with distilled water leaving 2€ above juice level. Replace the airlock. Remember that more racking, at least for 3-4 times in the interval of 15 days will offer you much clearer wine. As you reach this stage, measure the specific gravity again. If you find it less than 1.00, go forward for bottling.
Bottle your wine and age them
Arrange final siphoning and leave sediments behind. Add 1 teaspoonful potassium sorbate with liquor to stabilize the same. Transfer wine from the vessel to smaller bottles. Make sure that you use fully sterilized dark colored bottles. Cork the bottles carefully and store them in a dry, dark and cool place. Make them aged and enjoy.
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