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