| I was in college one of my old roommates used | | | | pick it is important to follow the instructions and |
| to like to brew his own beer. I always enjoyed | | | | make sure that everything is thoroughly rinsed |
| watching him concoct his creations in our tiny | | | | clean afterwards. There would be nothing worse |
| apartment kitchen in Tallahassee and then watch | | | | than having to throw away your batch of wine |
| over the coming weeks the water and sludge | | | | because it was tainted with bleach that |
| mixture turn into something more; to turn into a | | | | didn’t get rinsed out. |
| delicious tasting beer. I myself enjoy the | | | | It is important to check the sugar levels of your |
| occasional bottle but never enough to make my | | | | juice, and to double check the levels if using a |
| own. | | | | juice from concentrate. Using your hydrometer, |
| Wine however, is another story. I’ve still | | | | the sugar level should be about 22 Brix. If for |
| yet to make my own wine, and I am not entirely | | | | some reason the level is not around 22 Brix, the |
| sure why I have not attempted to. For first | | | | level is quite simple. If the level is too high and |
| timers like me, it make more sense to purchase a | | | | needs to be lowered, it can be done by diluting |
| wine making kit from a supply store because | | | | with water or juice. To bring the level up you can |
| these kits have all the essential bits and pieces of | | | | make a sugar and water mixture should by boiling |
| equipment so you do not have to worry about | | | | 1 cup of sugar with a third cup of water. Once |
| forgetting to buy something. | | | | this mixture is cool (do not add hot sugar to the |
| Before getting started it is important to make | | | | juice) it can be slowly added until the proper levels |
| sure that you have everything you need. | | | | have been reached. |
| Whether you are buying a kit or buying all the | | | | Using your acid titration kit you will be able to |
| pieces individually, make sure that you have the | | | | adjust the acid levels. This is very important |
| following: | | | | because red and white wines have certain acid |
| · Large nylon straining bag | | | | levels, which are essential. A dry red wine for |
| · Food-grade pail with lid (2 to 4 gallons) | | | | example should be between 6 and 7 grams per |
| · Cheesecloth | | | | litre while a dry white is between 6.5 and 7.5 |
| · Hydrometer | | | | grams per litre. |
| · Thermometer | | | | Overall temperature of wine is also important and |
| · Acid titration kit | | | | being able to adjust the temperature of your |
| · Clear, flexible half-inch diameter plastic | | | | juice is something everyone needs to know how |
| tubing | | | | to do. Fermentation for red and white wines vary, |
| · Two one-gallon glass jugs | | | | the average temperature for reds is usually |
| · Fermentation lock and bung | | | | around 70 to 75 degrees Fahrenheit while whites |
| · Five 750-ml wine bottles | | | | fermentation is usually cooler around 55 to 65 |
| · Corks | | | | degrees. If you find that your wine needs to be |
| · Hand corker | | | | adjusted there are many methods that can be |
| Once you have the equipment it is important to | | | | used. If trying to cool your wine the best method |
| pick your grapes. What grapes you use will | | | | is to place a reusable ice pack from the freezer |
| depend to a certain extent as to what is available | | | | (if you don’t have these ice cubes in a |
| in your area. Vitis vinifera is the classic choice for | | | | zippered lock plastic bag will do the trick) into the |
| flavour and character. It is a famous European | | | | juice and stir until the temperature is achieved. |
| wine-grape family that includes varieties such as | | | | Take the pack out and continue as before. |
| Chardonnay, Merlot, Zinfandel and Cabernet | | | | Warming wine can be a little tricky. Some people |
| Sauvignon. In the United States, to make a very | | | | like to take a small amount of juice and warm it |
| broad generalization, vitis vinifera grapes thrive in | | | | in the microwave before adding it back to the |
| California and the Pacific Northwest. However, | | | | larger container of juice while other people like to |
| they do also grow well in microclimates scattered | | | | wrap the juice bucket with an electric blanket. |
| all over the country. Don't be discouraged if you | | | | This second method takes longer but can yield a |
| live in a colder area where you are less likely to | | | | more accurate temperature as it is easier to |
| find them. There might be other hybrids which | | | | control the warmth. Either method will work so it |
| grow near you, although if you are not sure your | | | | is more a matter of preference. |
| best bet is to ask a local produce wholesaler or | | | | Transferring your wine from one container to |
| order some grapes from a wine making store. | | | | another to separate the sediments is very |
| Once you have your grapes it is important to | | | | important. Remember that the transfer container |
| inspect them. Take a large handful or two of | | | | needs to be sterilized! Using a siphon hose (your |
| grapes, squish them and strain the juice. Take | | | | clear tubing), slowly transfer the juice making sure |
| your hydrometer and measure the sugar level of | | | | to not to stir up the sediments and seal it with |
| the juice. The level should be around 22 Brix | | | | the bung and fermentation lock. |
| which or 11 percent potential alcohol. The fruit | | | | Bottling wine is similar to bottling beer. You fill your |
| should taste sweet and ripe but also mildly tart. | | | | empty wine bottles with your wine, and use a |
| Make sure the grapes you are going to use have | | | | hand corker to cork the bottle to seal it. This can |
| been thoroughly cleaned and all stems, leaves, | | | | be hard to do the first time so it is suggested |
| insects or other bits of debris have been | | | | that an empty bottle is practiced on first to get |
| removed as this will ruin the flavour of the | | | | the hang of it. It is not important to purchase |
| finished wine. | | | | bottles if you have empty wine bottles at home |
| It is important to mention at this point that it is | | | | you can sanitize and recycle those. |
| not necessary to use fresh grapes, many | | | | A common myth is that homemade wine is not |
| homebrew shops sell a grape concentrate that | | | | capable of tasting as good as wine produced at a |
| you can use as well so do not get discouraged if | | | | winery. The same methods are used to create |
| you can not get the correct kind of grapes for | | | | wine at home as they are at wineries; the only |
| the wine you want to make, the concentrates | | | | difference is the size of the batches being made. |
| are available in many verities and some have | | | | Also don’t be afraid that making wine |
| sugar already added so you do not need to | | | | from home could cause you to go blind if it is not |
| worry too much about fooling around with the | | | | correctly made; this is another fallacy that people |
| Brix. | | | | often believe to be truth. The alcohol made by |
| Like beer brewing, it is extremely important to | | | | the fermentation of sugar is ethyl alcohol not |
| make sure that all pieces of equipment are clean | | | | it’s deadly cousin methyl (wood) alcohol. |
| and sterilized. Clean everything with very hot | | | | After doing this research on making wine at |
| water and boil anything that can be boiled. There | | | | home, it appears that it is nowhere near as |
| are a lot methods that can be used for | | | | difficult or dangerous as many make it out to be. |
| sterilization, some people like to use a bleach and | | | | Perhaps in the coming weeks I will put my wine |
| water mixture, others like to use a sterilization | | | | making skills to practice and make my first batch |
| powder which can be purchased at your local | | | | of vin de Finnigan. |
| wine making store. Regardless of what option you | | | | |