Welcome to Home Wine making 101!
I figured if I’m going to post all these recipes a little lesson might be in order, and as a former corporate trainer I just could not help myself.
Once you have basics, wine making really is not hard, in fact the waiting is the hardest part…great now that song is stuck in my head!
Lets break it down to 5 basic steps.
Extract the flavor and aroma from the base ingredients, as you can see by some of the recipes that can be almost anything eatable, you do this by chopping, crushing, pressing, boiling or soaking them.
Add sugar, acid, nutrients, and yeast to the fermentation must or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or pail) at 70-75 degrees Fahrenheit.
Strain off the liquid from the pulp, put the liquid into a secondary fermentation vessel (a carboy or jug), fit a fermentation airlock on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).
Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months (or until wine is clear) and again before bottling.
When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.
Home made wine can be some of the best wine you will ever have, the
trick hardest part is just leaving it to age.
Now go forth and make wine! Wine recipes
Want to learn more? Check out How to get started Wine Making