Are you an enophile (lover of good wine) and are you ready to take your passion to the next level? Then you are in the right place. Below you can find easy "step by step" instructions for making wine by yourself, without the aid of a kit.
Ingrediants
- 32 kg grapes
- 1 bag of yeast for wine
Steps
Method 1 of 3: Preparation
Step 1. Read and understand the process
Preparing wine from scratch is challenging and the end result can vary completely, especially when dealing with a decidedly inexperienced wine preparer. That said, don't be discouraged and try, after all it is practice that makes perfect!
Step 2. Make some space
A cellar or garage would be ideal. Try to find a space that has a regular temperature.
Step 3. Find the grapes
Search local grape suppliers. Contact a local vineyard and arrange with the owners to get you to sell the grapes. Bear in mind that the vineyards cannot provide you with a precise delivery date. Grapes are ripe when they are ripe. So you need to be ready when the grapes become ripe.
- Alternatively, you can order concentrated grape juice on the internet, which is specially prepared for making wine. If you take the juice you may skip the "Check acid content" step.
- The grape variety suitable for making wine is different from the table one, do not replace it.
- You will need about 32-36 kg of grapes for each carboy of wine you want to fill. A demijohn has a capacity of approximately 19 liters.. That is, about 30 bottles of wine.
Step 4. Wash the grapes
Once you have bought the grapes, wash and divide them. Remove rotten or bruised berries.
Step 5. Press the grapes
You can crush grapes with or without a stalk (which contains tannins). It depends on the type of flavor you are trying to achieve. You could crush grapes with your hands, feet or with a machine. The mixture of pulp and juice that you will get is called "must".
Step 6. Check the acidity content
Follow the instructions in the kit to test the acidity of the wort. The acid content will most likely be too low, and the sugar content too high. Use the acid mix in your kit until it reaches 65%.
Step 7. Adjust the specific gravity
Measure the specific gravity of the wort using the hydrometer. Adjust the specific gravity of the wort with water until it reaches 1.095.
Step 8. Add the metabisulfite
Add 1 gram of metabisulfite for every 4.5 kg of grapes. Mix. The metabisulfite will form sulfur dioxide (SO2) in the wort. This will prevent aggressive microorganisms from forming. Metabisulfite acts as an antioxidant.
Note: some people are allergic to sulfites. If that's the case for you, you might skip this step, but be aware that you run a higher risk of getting a tainted wine
Step 9. Check the temperature
The must should be between 20 and 26 ° C.. If it's too hot, add a bag of ice. Stir and check again. If it's too cold, shake a bottle of warm water in the middle. Mix and double check.
Method 2 of 3: Fermentation
Step 1. Add the yeast to the wort
Once you have reached the ideal (between 20 and 26 ° C) and stable temperature, it is time to add the yeast. The yeast will metabolize the natural grape sugar into ethanol (alcohol). The amount of yeast you need will be indicated on the yeast package, but usually one package is used for one demijohn or 32 kg of grapes.
Note: yeast for wine is different from yeast for bread. Don't try to replace it
Step 2. Check and mix every day
If you haven't already, transfer the wort and yeast mixture to the fermenter. Once transferred, stir the wort every day. Keep in mind that the fermentation process releases heat, so be sure to keep the wine in a cool place, otherwise the yeast may die prematurely.
The longer you let the wine ferment, the darker and fuller it will be with tannins. Don't let it brew for more than a week
Step 3. Transfer the juice from the fermenter into a clean carboy
Press the remaining wort into the fermenter to remove as much juice as possible from the solid grape residues. When done, add the extracted juice to the carboy. Fill it up to 8-9 cm from the edge.
Step 4. Put the cap on the carboy
Close the demijohn tightly with a stopper and a sealed chamber. Now the fermentation will begin in earnest. The airlock is filled with water to allow wine gases to escape and to prevent contaminating airborne substances from entering the fermenter.
Step 5. Wait
After 10-14 days, the small plug in the airlock will stop going up and down. When this happens, it means that the yeast is no longer fermenting.
Step 6. Put the wine in a new clean demijohn
When I pour the wine into the clean demijohn, it leaves the sediments in the old demijohn.
Step 7. Adjust the specific gravity again
Measure specific gravity with the hydrometer. If it has reached 0.995 or less (indicates increasing alcohol levels) proceed to the next step.
If the specific gravity exceeds 0.995, let the wine ferment for a few more days and check again
Step 8. Filter the wine, day one
Add the bentonite to the wine. Bentonite will attach itself to dead yeast and any other particle of matter, and will help precipitate it into the demijohn. Adding bentonite also prevents further fermentation. Wait 24 hours after adding the bentonite.
Make your bentonite mixture by adding 3 tablespoons of it to 550ml of boiling water. Then add 5-7 tablespoons of this mixture to each demijohn of wine
Step 9. Filter the wine, second day
After a day, add 30 ml of liquid isinglass for each demijohn of wine. Wait ten days.
Step 10. Put the wine in a new clean demijohn
At this point you can let the wine age further, or choose to bottle it immediately.
Method 3 of 3: Bottling
Step 1. Bottle the wine
Everything must be sterilized during this process. 90% of failures in wine preparation are due to poor cleanliness or insufficient hygiene. To sterilize: Treat all equipment with a metabisulfite solution. Once everything is sterilized, proceed to pour the wine into the sterilized bottles with the cork.
- To prepare the metabisulfite sterilizing solution: Dissolve 1 teaspoon of metabisulfite crystals in 340 ml of water. Immerse all the tools in this solution. After the treatment, rinse them thoroughly with warm water. After that, you should use sterilized forceps or gloves to handle the tools.
- Make sure you use green bottles for red wine, as it is sensitive to light.
- Some people are allergic to sulfites. Alternatively, you can boil the tools to sterilize them.
Step 2. Enjoy your hard work
Drink one bottle right away, and store the others in a cool, dry place for your next dinner with friends. You will surely make a great impression.
