| king is an easy, cost-efficient way to stock up on | | | | purchased at any wine making store. The sugar |
| your favorite vintages. Although the wine-making | | | | density should be 22 ideally. Also, remember to |
| process is simple, it is important to follow the | | | | remove the stems from all grapes in order to |
| steps carefully to ensure you don’t miss | | | | make your wine smoother and sweeter. Finish this |
| any elements. These steps will be crucial to the | | | | step by transferring the ingredients into the jug. |
| success of your batch. | | | | 2. Adjust the Juice — This is a crucial step |
| Once you have decided to make a batch of wine, | | | | in the wine-making process. You must measure |
| the first thing to consider is the equipment | | | | the acid content using your titration kit. The ideal |
| needed. The following is a list of the wine making | | | | level is 6 to 7 grams per liter for red wine and 6.5 |
| equipment required to make a basic batch of red | | | | to 7.5 per liter for white wine. You will want to |
| wine: | | | | regulate the sugar level by measuring it with your |
| Large nylon straining bag | | | | hydrometer from time to time. Sugar levels |
| Cloth (any kind will do) | | | | should remain at 22 for both red and white wines. |
| Large pail (with a lid) | | | | The fermentation should remain around |
| Hydrometer | | | | 70-degrees-Fahrenheit for basic red wines. Abiding |
| Thermometer | | | | by these temperatures will ensure that the |
| Acid titration kit | | | | process goes smoothly. |
| Clear, bendable plastic tubing (a half inch in | | | | 3. Rack the Wine — Insert your clear |
| diameter) | | | | plastic hose into the wine jug and attach it to the |
| Two, one gallon glass jugs | | | | opening of the other (empty) sanitized jug. Siphon |
| Corks | | | | the wine from one jug to the other in order to |
| Hand corker | | | | keep the wine in a completely sanitized container. |
| Fermentation lock and bung | | | | Next, fit the jug with a bung and fermentation |
| Wine bottles (between 5 and 7) | | | | lock. This step may take some time, but it is |
| After you have assembled the necessary | | | | important to be slow and careful so you do not |
| equipment, just follow these easy steps and | | | | stir up the sediment. Let the wine sit for an |
| you’ll produce a great batch of wine in | | | | extended period of time (some people choose to |
| practically no time at all: | | | | wait weeks or even months). |
| 1. Prepare the Produce — First, inspect the | | | | 4. Bottle the Wine — Bottling your wine is |
| fruit to ensure the grapes are ripe and free of | | | | the easy part. Simply siphon your wine from the |
| insects or other contaminants. Put the grapes in | | | | jug into your wine bottles. Be sure to leave about |
| the straining bag and measure the sugar level | | | | 2-inches at the top of every bottle, otherwise, it |
| using your hydrometer. A hydrometer can be | | | | will cause overflow when the cork is inserted. |