The yeast and natural sugar combine and start the fermentation process, during which the yeast converts the sugar into alcohol with a byproduct of carbon dioxide. Fermentation takes anywhere from ten days to two weeks.
After fermentation, the wine is allowed to sit for approximately two-to-three months to settle and clarify. Once settled, the process of racking begins. This process involves pumping all of the wine from the upper portion of the tank while leaving only the sediment to remain at the bottom of the tank. For red wines, carbon dioxide is released, and usually fermented in warmer temperatures compared to whites.
Red wine process usually continues until all the sugar is converted into alcohol, producing a dry wine. White wines can also be fermented until dry, but the sweet wine varieties stop before all the sugar is converted, making it a sweeter and less alcoholic drop. There is even the possibility that grapes will be pressed even after fermentation to strengthen rich smoothness.
Age the wine Ageing can vary in time, place, and process. Wines can be aged for several months to several years, being placed in stainless steel or oak barrels, which can range in new oak, neutral, American, or French barrels.
Overall a flavour of a wine can become more intense Bottle the wine Before bottling, the wine goes through a filtration process which removes the unwanted particulates still residing in the liquid. After this is the end, the wine is ready to be bottled! Which is usually done mechanically these days. How to Make Wine at Home. By Carl Hanson. Pin FB Share. Red wine and carafe. Red wine and carafe Photo by Meredith.
One 4-gallon food-grade-quality plastic bucket and lid to serve as the primary fermentation vat Three 1-gallon glass jugs to use as secondary fermentation containers A funnel that fits into the mouth of the glass bottles Three airlocks fermentation traps A rubber cork or bung to fit into the secondary fermentation container Large straining bag of nylon mesh About 6 feet of clear half-inch plastic tubing About 20 wine bottles you'll need 5 bottles per gallon of wine Number 9-size, pre-sanitized corks Hand corker ask about renting these from the wine supply store A Hydrometer to measure sugar levels.
Lots and lots of wine grapes Granulated sugar Filtered water Wine yeast. Something went wrong. An error has occurred and your entry was not submitted. Please try again. Ensure your equipment is thoroughly sterilized and then rinsed clean. Ask at the wine supply store about special detergents, bleaches, etc.
It's best to clean and rinse your equipment immediately before using. Select your grapes, tossing out rotten or peculiar-looking grapes. Wash your grapes thoroughly. Remove the stems. Crush the grapes to release the juice called "must" into the primary fermentation container. Your hands will work here as well as anything. Or go old school and stomp with your feet. If you're making a lot of wine, you might look into renting a fruit press from a wine supply store.
Add wine yeast.
0コメント