Posted on 15 March, 2013 | No Comments
Wine making at home is prevalent in societies through early primitive days. May be accidental, but natural yeast might have got mixed with grape juice placed in open for long time giving sufficient time for fermentation. The resultant mixture, when tasted must have given a sense of enjoyment and satisfaction which resulted in discovery of this most ancient industry all over the world.
With passage of time, human races in different continents learnt innovative methods to prepare the wine at home with locally available fruit juices and sugarcane juice. They developed skills in wine making with aid of art and science and refined the process by controlling it environmentally.
The equipments required in wine making at home are hydrometer to check sugar levels, a primary fermentation vat like lidded bucket of 4 gallons capacity, secondary fermentation containers such as three one liter glass jugs with rubber cocks to fit into its mouth, funnel to fit in glass mouth, three air locks to act as fermentation traps, bag of nylon mesh, six feet long half inch diameter plastic tube, storing bottles with sanitized corks and hand corker.
The most required ingredient is raw material i.e. grapes or any other desired fruit in sufficient quantity. Other ingredients are wine yeast, granulated sugar, filtered water and additives to control the process. The main additives are Campden tablets to prevent oxidation, enzymes, acids, tannins, yeast nutrients and others to control production of wine. Desired flavors are also added in mixture.
Step one involves cleaning and sterilizing of equipments with proper bleach powder in wine making. Crushing of healthy grapes after removing their stems and throwing away rotted grapes is done in primary fermentation container by hand or press. Add wine yeast and other additives to the crushed grapes. Check the sugar content with hydrometer and if it is less than 1.010, add sugar dissolved in filtered water.
Sugar is quite helpful in boosting up the low alcohol levels. Stir the solution, cover the mouth of container with a cloth and leave it to ferment for 10 days. Froth will be developed on top and sediments will go down.
Remove the froth and sediment and pour the fermented juice in secondary container up to top and air lock it while ensuring that no air is left in container. Ferment it for several weeks. Now transfer the fermented juice leaving besides sediments in another secondary container with plastic tube help and let it ferment for few weeks. The process will go on till clear wine is formed.
Pour clear wine into clean and sterilized bottles with space for cork and a little air. Insert cork in filled bottle and store upright for three days. Now it is time to store these bottles at 55 degree Fahrenheit for long time. White wine to drink shall be available after six months of storing and Red wine after one year of storing.
Save money by wine making at home and enjoy the flavor and taste you cherish.