| "Wine making made easy? Yeah, right!" | | | | one crushed-up tablet per gallon of must for red |
| This might be what you are thinking as you click | | | | wines, and two for white wines, and let the must |
| on this article. Really, I assure you, wine making is | | | | rest for 24 hours. Keep it covered with just a |
| a very easy thing to do. What makes it seem | | | | piece of cheesecloth or a towel, to allow the |
| daunting is all of the variables and options you | | | | sulfur gas to esape. |
| have when making wine. | | | | For those sensitive to too many sulfites in their, |
| I am writing here to shed some light on a few of | | | | such as myself, you can also sanitize the must |
| the more mysterious aspects of making wine at | | | | using heat. Many wine makers are opposed to |
| home. I want to cover Preparing Your Must, | | | | this, as they feel that heat breaks down much of |
| Making a Yeast Culture, and Understanding a Few | | | | the flavor compounds and aromas of their wine. |
| Common Ingredients. These are a few of the | | | | If you are careful not to overheat your must, |
| basics behind making wine, and with a grasp of | | | | then there is not too much worry over this. Using |
| each of these, then you will be very ready to | | | | heat to sanitize is often faster than using |
| take on making wine at home. | | | | Campden tablets as well, but there is really no |
| Preparing Your Must | | | | need to rush, as the fermentation takes weeks |
| Must is the term used for your wine before it | | | | to complete anyways. |
| actually becomes wine. Basically, it is very sugary | | | | That's all there is to it! Once your must is properly |
| liquid used to feed the yeast. It's basic | | | | sanitized, then you are ready to pitch your yeast! |
| components are: | | | | Making a Yeast Culture |
| A Base Fermentable, such as sugar, honey or | | | | Yeast is a finicky thing. More than likely, you are |
| juice | | | | using yeast in a packet, which has been |
| Waterand Additives, such as yeast nutrient, pectic | | | | dehydrated and been dormant for a very long |
| enzymes, and acid blends | | | | time. Preparing the culture activates the yeast, |
| You begin by mixing all of these things together. | | | | and gets it off to a healthy start before it goes |
| Now, with so many things together in the mix, | | | | to work on your must. |
| there is a large chance that there are microbes | | | | You'll need about a cup and a half of some juice |
| present in the must that you do not want in your | | | | or sugar-water at room temperature to start. Put |
| wine. At this point, you will want to sanitize your | | | | the juice and a teaspoon of yeast nutrient and/or |
| must. The most popular, and easiest, way to do | | | | energizer into a jar with a tight fitting lid. Add to |
| this is to add Campden Tablets to the mix. | | | | this your packet of yeast and secure the lid |
| Campden Tablets are a sulfur-based sanitizer | | | | tightly. Now, shake this concoction vigorously, and |
| made from either sodium or potassium | | | | make sure the yeast is dissolved into the liquid. |
| metabisulphite. They kill off all unwanted bacteria | | | | Let it rest for one to three hours, until it |
| in your must, as well as inhibiting the growth of | | | | becomes bubbly, before pitching it into your must. |
| nearly all wild yeasts that may be present. Most | | | | By the way, after it becomes bubbly, don't shake |
| importantly, Campden Tablets achieve this without | | | | it anymore... It's kind of like a can of soda now. |
| affecting the flavor of your wine. You simply add | | | | Not that I've done this... I'm just sayin'.... |