| In today's world each region is influenced with | | | | tablets speeds up the process. Cover and leave |
| vast multi-ethnic diversity. The food that we | | | | for 24 hours. |
| consume is just as complex producing a definite | | | | The sulphur from sodium |
| acquired taste. | | | | potassium-metabisulphate, once released |
| Wine is no exception. | | | | throughout the juice, will destroy any yeast within |
| Making wine is truly an art. "Scientific" approach | | | | twenty-four hours. There are millions of wild |
| and procedures will get you so far, but to make a | | | | spores present in the fruit, so do not play the hit |
| perfect batch of wine it will take your personal | | | | and miss method with your wine. Purchase good |
| touch. | | | | quality wine yeast and add it to the juice following |
| To start off, the best fruit for making wine is | | | | the manufacturer's instructions. It usually comes |
| grape. This is truly the fruit of the "gods" as it is | | | | pre-packaged for five gallon batches. |
| the only fruit balanced in every respect. It has the | | | | The juice is usually packed in a five-gallon |
| right equilibrium of sugar , acids (tartaric, Malic, | | | | polyethylene/polypropylene pail. This container is |
| Ascorbic etc.), yeast nutrients, tannins, water | | | | perfect for primary fermentation. Make sure |
| content, etc. Most other fruits, although will | | | | there is room for expansion as it will overflow. |
| produce good wines, are usually lacking either one | | | | Once a day for the following week, open the pail |
| or more compounds to attain perfection. | | | | and stir the juice with a clean ladle, plastic paddle, |
| Wine is produced by anaerobic fermentation. The | | | | etc.... Place the lid on top of the pail and make |
| alcohol content is directly proportional to the sugar | | | | sure the seal is not airtight. |
| present in the juice. All of the other ingredients, | | | | The gas produced is carbon dioxide, which exerts |
| whether natural or supplemented, are to enhance | | | | a lot of pressure. It will split the container if not |
| the taste, ability of yeast to convert sugar to | | | | allowed to escape. Once the rapid fermentation |
| alcohol, catalyze the conversion process, and to | | | | has slowed down (approximately 1 week), |
| add the bouquet to the finished product. | | | | transfer the juice to the five gallon sterilized |
| If this is your first time attempting the art, the | | | | carboy, place the air-trap and leave it for about |
| following fool proof, easy method should be your | | | | one month. |
| first try. Purchase five gallons of good quality | | | | For both methods, the carbon dioxide emission will |
| grape juice from local wine supplier or a grocery | | | | be rapid at first and as the time passes it will slow |
| store. | | | | down significantly. The rate of the bubbles being |
| If white wine is preferred, some of the better | | | | released through the air-trap will be a good |
| juices are: Sauvignon Blanc, Riesling, Chardonnay, | | | | indicator. The ambient temperature at this stage |
| Chenin Blanc. | | | | should be around 70 degrees F. A cool basement |
| For red Wines: Cabernet Sauvignon, Zinfandel, | | | | is ideal . The carboy should be placed away from |
| Merlot, Pinot Noir, Cabernet Franc. | | | | any source of heat or direct sunlight. The sunlight |
| Most of the juice producers have already | | | | rays contain enough energy to oxidize the young |
| sulphanated the juice (for sterilization) and added | | | | wine. |
| the yeast. | | | | One month later, there should be enough |
| Open the pail, smell, and taste the juice. There | | | | sediment, lees, on the bottom of the carboy. |
| should be slight wine-like odor and the juice should | | | | Rack the wine to the second clean, sterilized |
| taste like premature sweet champagne. This | | | | carboy and replace the air lock. Care should be |
| indicates that the primary fermentation is on its | | | | taken as not to disturb the sediment. If left |
| way. | | | | behind, the yeast will start feeding off the lees, |
| Transfer the juice to a clean five gallons sterilized | | | | and produce undesired off-flavors. |
| carboy leaving approximately three inches from | | | | Rack it again in three months followed by |
| the top. Place the air trap and leave it for | | | | three-month intervals until finished. Each time you |
| approximately one month. | | | | siphon it do not be afraid to taste it. The longer |
| If the juice is not fermenting and it has not been | | | | the wine stands the clearer it will become. |
| sulphanated, add two campden (sodium | | | | Once the fermentation has ceased, the wine is |
| potassium-metabisulphate) tablets for each one | | | | ready. Filtering the wine is recommended if you |
| gallon of juice (10 tablets for 5 gallons). Make sure | | | | plan to bottle it, otherwise drink it. |
| that it has dissolved completely. Crushing the | | | | |