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