Making Red Wine
Among the many types of wine available, red wine is among the
best. There are many types of red wine available, although most
are made using the same methods. This very exhilarating type of
wine is made from black grapes, drawing their color from the
skins of the grapes.
During the beginning stages of making red wine, the grapes that
have been picked are put into a crusher. Here, the crusher will
gently break the skins of the grapes. Depending on what type of
wine is being made and the tannin that’s required, the stalks
will either be used or discarded at this point. Next, the
grapes are put into a fermentation vat with the skins. This can
be a long process, taking several weeks to complete. If a
higher temperature is used, more tannin and color will be
extracted from the grapes.
When making soft wines, the whole grapes are fermented using
sealed vats. The carbon dioxide that becomes trapped in the
sealed vats ferment the grapes under pressure, which is normally
a quick process, taking only a few days. Keep in mind, the
color and tannin content of the wine is based on how long the
fermenting process takes. If the fermenting process takes a
long time, the wine will generally hold more flavor and color.
The remaining bulk of the grapes will go through a press, being
crushed to create a tannic wine. Sometimes, this tannic wine is
added with a free run wine in order to add a bit more structure
to the wine blend. Both the press and vat wine are then mixed
and transferred to either tanks or barrels for a second
fermentation. The second fermentation will take the longest,
although it brings out the quality and taste from the wine.
All types of fine red wine will spend a minimum of a year in
the barrels. Some types of red wine will spend a lot more time
in the barrels, possibly several years. Red wine is also fine
tuned with egg whites, which will suspend the yeast and other
solids found in the wine downwards, before the wine is racked,
filtered, and eventually bottled. Once the wine has been
bottled, it is then shipped off and sold. Some wine however,
will be stored for a period of time in the bottle before it is
offered for sale.
The time a wine spends in the bottle is very important,
although not every wine needs to spend a lot of time in the
bottle. The more complex and more expensive types of red wine
will benefit the most from aging in the bottle, to preserve
flavor and color. The simple types of red wine however, don’t
need to spend much time at all in the bottle.
For the complete resource on How To Make Homemade Wine
Thursday, November 29, 2007
Tuesday, October 30, 2007
Winemaking - Answering The Yield Versus Age Question
Here is a great article by Darren Wiliger with wine making instructions.
Winemaking - Answering The Yield Versus Age Question
By Darren Williger
The eternal debate that seems to be unanswerable in the field of winemaking is the question of what gives rise to better grapes and thus better wine. Some people tend to believe that older grapes result in wine of much better quality. This belief is so strong that a large number of wineries actually stipulate the age of their vines on the labels of their wine bottles. The aim is to impress customers so that their wines become more popular and shared across a wider section of the population. But is there really truth to the older-grapes-better-wine theory?
This theory seems to be derived from the fact that the fewer the grapes which grow on a vine, the better the grapes and the wine taste. If you have too many grapes per vine, then you have grapes with different tastes and thus a wine with a bad flavor. The lesser the grapes the more likely that the wine flavor will be excellent and unique at the same, older vines tend to be less hardy than younger ones so they grow fewer grapes hence the theory that they tend to give rise to better grapes and wines.
Certain other people tend to disagree with this theory. They claim that this isn't the process which results in the best grapes or the best wine. According to their theory, the first few years of wine growth aren't anything at all. You don't get any grapes from your vines until year 3 or year 4 of their growth. When the growth actually comes there is a full harvest of grapes which continues until the 20th year of growth. It is after this period that you get the best flavored grapes according to this group of people. If you're confused with this explanation, you should know that it gets much worse. Research has shown that if the vines have been attached properly to their trellises, pruned regularly and cut, they should give rise to good grapes. Thinning is believed to increase the taste as well as reducing the yield. What this research claims is that the age is not what gives rise to the better tasting wines but the size of the yield.
Despite all this, after all the arguments have finished and each side has stated their position on the matter, conflicting evidence still shows that the higher the yield is , the better the grapes you get. In a particular acre of Chardonnay grapes, ten tons of grapes were produced and it was a good yield. When six tons of grapes were produced in the next harvest from the same acre, the grapes and the wine tasted better, which seemingly proved the theory. However the next year yielded four tons which tasted worse than the first two sets.
The final end to the question came from research which showed that grapes will have a great taste and produce better wine if they come from a vineyard that keeps its vines well taken care of and maintains them effectively.
Darren Williger is an over-caffeinated, low carbohydrate eating, winemaking enthusiast who writes for CaffeineZone.com, MyLowCarbPages.com, and HomemadeWine.com
Article Source: http://EzineArticles.com/?expert=Darren_Williger
http://EzineArticles.com/?Winemaking---Answering-The-Yield-Versus-Age-Question&id=773287
Sunday, October 14, 2007
The Steps in The Winemaking Process
Wines, one of the most popular beverages in the world, is made through a special process called winemaking or vinification. Winemaking includes the choice of the grapes to bottling of the finished product.
Winemaking starts during the time of harvest. Grapes are selected and placed in containers. After harvesting, the grapes are crushed to squeeze out the juice. The juice is then given time to ferment. If red wine is desired, the skins are left to soak in the juice for a while so that the wine would take the skin’s color. If white wine is desired, the juice is extracted with minimal contact from the grape skin.
The primary fermentation stage in winemaking usually takes around one to two weeks. During this time, yeast will transform majority of the sugars in the grape juice to ethanol, which is alcohol.
The resulting liquid is then transferred to several vessels for secondary fermentation in the winemaking process. During this time, the remaining sugar is slowly converted to alcohol. As a result, the wine gets clearer in color.
Some amount of the wine is then placed in oak barrels to age before bottling. Aging adds aromas to the wine. Most, however, are placed inside bottles and shipped right away.
The length of time from harvest to opening a bottle can vary greatly. This might range from a few months for Beaujolias nouveau wines to twenty years for top wines. It is important to note though that only a small percentage of wines will be tastier after five years, compared to after one year.
This is the basic process of winemaking. However, the quality of grapes and the target wine style can force winemakers to combine or omit a step or two. Also, some wines of similar quality are made using other approaches to their production. Sometimes, the quality of wine depends on the starting raw products , or the quality of grapes, rather than the techniques applied the winemaking process.
There are variations of the normal winemaking process. For example, for Champagnes, there is an added fermentation phase that goes on inside the bottle. This traps the carbon dioxide and creates the fizz.
On the other hand, sweet wines are created by allowing some residual sugar to remain before or after fermentation. A variation is to add another alcoholic beverage to kill the yeast before fermentation is completed.
Whatever the case, the winemaking process have wastewater, pomace and lees as by products which can either be treated for some beneficial use or simply disposed.
Milos Pesic is and internationally recognized expert on wine, wine making and wine tasting. He runs a highly popular and comprehensive Red Wine and White Wine web site. For more articles and resources on wine making and tasting, wine recipes, wine reviews, vintage wine and much more visit his site at:
=>http://wine.need-to-know.net/
Article Source: http://EzineArticles.com/?expert=Milos_Pesic
Winemaking starts during the time of harvest. Grapes are selected and placed in containers. After harvesting, the grapes are crushed to squeeze out the juice. The juice is then given time to ferment. If red wine is desired, the skins are left to soak in the juice for a while so that the wine would take the skin’s color. If white wine is desired, the juice is extracted with minimal contact from the grape skin.
The primary fermentation stage in winemaking usually takes around one to two weeks. During this time, yeast will transform majority of the sugars in the grape juice to ethanol, which is alcohol.
The resulting liquid is then transferred to several vessels for secondary fermentation in the winemaking process. During this time, the remaining sugar is slowly converted to alcohol. As a result, the wine gets clearer in color.
Some amount of the wine is then placed in oak barrels to age before bottling. Aging adds aromas to the wine. Most, however, are placed inside bottles and shipped right away.
The length of time from harvest to opening a bottle can vary greatly. This might range from a few months for Beaujolias nouveau wines to twenty years for top wines. It is important to note though that only a small percentage of wines will be tastier after five years, compared to after one year.
This is the basic process of winemaking. However, the quality of grapes and the target wine style can force winemakers to combine or omit a step or two. Also, some wines of similar quality are made using other approaches to their production. Sometimes, the quality of wine depends on the starting raw products , or the quality of grapes, rather than the techniques applied the winemaking process.
There are variations of the normal winemaking process. For example, for Champagnes, there is an added fermentation phase that goes on inside the bottle. This traps the carbon dioxide and creates the fizz.
On the other hand, sweet wines are created by allowing some residual sugar to remain before or after fermentation. A variation is to add another alcoholic beverage to kill the yeast before fermentation is completed.
Whatever the case, the winemaking process have wastewater, pomace and lees as by products which can either be treated for some beneficial use or simply disposed.
Milos Pesic is and internationally recognized expert on wine, wine making and wine tasting. He runs a highly popular and comprehensive Red Wine and White Wine web site. For more articles and resources on wine making and tasting, wine recipes, wine reviews, vintage wine and much more visit his site at:
=>http://wine.need-to-know.net/
Article Source: http://EzineArticles.com/?expert=Milos_Pesic
Wednesday, September 26, 2007
The hardest part about making wine.
The hardest part about making wine is getting started! Really, making wine is not diffecult AFTER you have made your first batch. It's the first one that is the hardest, the unknown frontier, like baking your first cake.
Making homemade wine is very similar to baking a cake, there is a recipe and as long as you follow it to the letter, a beautiful cake or a great tasting batch of wine is the result.
You were nervous when you made your first cake, prematurely opening the oven a dozen times to "peek" before it was finished and now after your hundredth cake you mix up the batter, plop it in a pan and shove it in the oven and wait for the buzzer to go off.
It will be very similar when making wine. Your first batch will make you second guess yourself a dozen times. Was that enough sugar? Was that the right kind of yeast? Why did it stop bubbling so soon, is it done? Should I add more sugar and yeast? Why wont it clear fast enough? Woops I sucked up a little sediment, will that hurt this bottle of wine? And on and on........
By your hundredth batch of wine you will whip up a must, sulphit it, sugar and yeast it, ferment it, clear it and bottle it without wondering if you did it perfect enough, just like baking a cake.
So start making wine right away. Heck, make your first batch of homemade wine with the sole intent of throwing it away, sort of an experiment and you will be feeling confident for the "real" stuff!
For more wine making instructions and recipes go to Homemade Wine Recipes to get the complete resouce you will need for perfect wine making every time.
Making homemade wine is very similar to baking a cake, there is a recipe and as long as you follow it to the letter, a beautiful cake or a great tasting batch of wine is the result.
You were nervous when you made your first cake, prematurely opening the oven a dozen times to "peek" before it was finished and now after your hundredth cake you mix up the batter, plop it in a pan and shove it in the oven and wait for the buzzer to go off.
It will be very similar when making wine. Your first batch will make you second guess yourself a dozen times. Was that enough sugar? Was that the right kind of yeast? Why did it stop bubbling so soon, is it done? Should I add more sugar and yeast? Why wont it clear fast enough? Woops I sucked up a little sediment, will that hurt this bottle of wine? And on and on........
By your hundredth batch of wine you will whip up a must, sulphit it, sugar and yeast it, ferment it, clear it and bottle it without wondering if you did it perfect enough, just like baking a cake.
So start making wine right away. Heck, make your first batch of homemade wine with the sole intent of throwing it away, sort of an experiment and you will be feeling confident for the "real" stuff!
For more wine making instructions and recipes go to Homemade Wine Recipes to get the complete resouce you will need for perfect wine making every time.
Sunday, September 9, 2007
A Look At Champagne
Traditionally, Champagne has always a way to celebrate milestones or
toast the bride and groom on their marriage. Considered to be a
flexible beverage, Champagne can be served with a meal or with
dessert. For many years, this truly refreshing and exotic drink has
been used as a way of celebration and just enjoying the times that lie
ahead.
Champagne comes from the vineyards of the French region. If you get a
bottle and notice Champagne imprinted on the label, you can rest
assured that the bottle was produced in the vineyards of France. If
you don’t get Champagne that was produced in the infamous French
regions, you are pretty much just buying the standard sparkling wine.
You should also make sure that the bottle is spelled “Champagne”, with
a capital C. French manufacturers are very protective of this very
name, and therefore are the only ones that are authorized to use it.
Champagne is made using three different types of grape - Pinot Noir,
Pinot Meunier, and Chardonnay. Noir and Meunier are types of black
grapes, while the well known Chardonnay is a type of white grape. The
label on the bottle will signify what type of Champagne you are
buying, so you’ll know what flavor to expect. There are also types of
this wine that are a blend of different grapes, providing quite an
exquisite taste to say the least.
Much like sparkling wine, Champagne is very common with celebrations
and such. Although it is actually considered to be a type of
sparkling wine, Champagne is much better. You have to be careful
where you buy it though, as a lot of manufacturers like to use cheaper
grapes, which don’t taste the same. If you have ever tasted this wine
before - you’ll know first hand what quality tastes like.
A lot of people prefer Champagne because of the bubbles that are known
to spew forth once a bottle has been uncorked. The bubbles that spew
from this wine are the result of tiny drops of liquid that are
disturbed by the carbonic acid gas. Once the liquid is disturbed, the
bubbles form and short out of the bottle. This is a natural reaction
of the double fermentation process that can only be found with a
bottle of Champagne.
The next time you have a celebration and need something to make the
celebration a bit more interesting, you should grab a bottle of
Champagne. Few things compliment a celebration like the bursting
bubbles of a fine bottle. You can find quality Champagne at wine
stores or other stores that sell alcoholic beverages. Even though it
may cost you a bit of money - when you pop the top you’ll be glad you
bought it.
Keep Popin' Them Corks!
Chef Brian Ankner
Chef Brian's Ultimate Recipe Collection
toast the bride and groom on their marriage. Considered to be a
flexible beverage, Champagne can be served with a meal or with
dessert. For many years, this truly refreshing and exotic drink has
been used as a way of celebration and just enjoying the times that lie
ahead.
Champagne comes from the vineyards of the French region. If you get a
bottle and notice Champagne imprinted on the label, you can rest
assured that the bottle was produced in the vineyards of France. If
you don’t get Champagne that was produced in the infamous French
regions, you are pretty much just buying the standard sparkling wine.
You should also make sure that the bottle is spelled “Champagne”, with
a capital C. French manufacturers are very protective of this very
name, and therefore are the only ones that are authorized to use it.
Champagne is made using three different types of grape - Pinot Noir,
Pinot Meunier, and Chardonnay. Noir and Meunier are types of black
grapes, while the well known Chardonnay is a type of white grape. The
label on the bottle will signify what type of Champagne you are
buying, so you’ll know what flavor to expect. There are also types of
this wine that are a blend of different grapes, providing quite an
exquisite taste to say the least.
Much like sparkling wine, Champagne is very common with celebrations
and such. Although it is actually considered to be a type of
sparkling wine, Champagne is much better. You have to be careful
where you buy it though, as a lot of manufacturers like to use cheaper
grapes, which don’t taste the same. If you have ever tasted this wine
before - you’ll know first hand what quality tastes like.
A lot of people prefer Champagne because of the bubbles that are known
to spew forth once a bottle has been uncorked. The bubbles that spew
from this wine are the result of tiny drops of liquid that are
disturbed by the carbonic acid gas. Once the liquid is disturbed, the
bubbles form and short out of the bottle. This is a natural reaction
of the double fermentation process that can only be found with a
bottle of Champagne.
The next time you have a celebration and need something to make the
celebration a bit more interesting, you should grab a bottle of
Champagne. Few things compliment a celebration like the bursting
bubbles of a fine bottle. You can find quality Champagne at wine
stores or other stores that sell alcoholic beverages. Even though it
may cost you a bit of money - when you pop the top you’ll be glad you
bought it.
Keep Popin' Them Corks!
Chef Brian Ankner
Chef Brian's Ultimate Recipe Collection
Tuesday, August 21, 2007
Making Red Wine
This is how red wines are made, mostly on the commercial level.
Among the many types of wine available, red wine is among the best.
There are many types of red wine available, although most are made
using the same methods. This very exhilarating type of wine is made
from black grapes, drawing their color from the skins of the grapes.
During the beginning stages of making red wine, the grapes that have
been picked are put into a crusher. Here, the crusher will gently
break the skins of the grapes. Depending on what type of wine is
being made and the tannin that’s required, the stalks will either be
used or discarded at this point. Next, the grapes are put into a
fermentation vat with the skins. This can be a long process, taking
several weeks to complete. If a higher temperature is used, more
tannin and color will be extracted from the grapes.
When making soft wines, the whole grapes are fermented using sealed
vats. The carbon dioxide that becomes trapped in the sealed vats
ferment the grapes under pressure, which is normally a quick process,
taking only a few days. Keep in mind, the color and tannin content of
the wine is based on how long the fermenting process takes. If the
fermenting process takes a long time, the wine will generally hold
more flavor and color.
The remaining bulk of the grapes will go through a press, being
crushed to create a tannic wine. Sometimes, this tannic wine is added
with a free run wine in order to add a bit more structure to the wine
blend. Both the press and vat wine are then mixed and transferred to
either tanks or barrels for a second fermentation. The second
fermentation will take the longest, although it brings out the quality
and taste from the wine.
All types of fine red wine will spend a minimum of a year in the
barrels. Some types of red wine will spend a lot more time in the
barrels, possibly several years. Red wine is also fine tuned with egg
whites, which will suspend the yeast and other solids found in the
wine downwards, before the wine is racked, filtered, and eventually
bottled. Once the wine has been bottled, it is then shipped off and
sold. Some wine however, will be stored for a period of time in the
bottle before it is offered for sale.
The time a wine spends in the bottle is very important, although not
every wine needs to spend a lot of time in the bottle. The more
complex and more expensive types of red wine will benefit the most
from aging in the bottle, to preserve flavor and color. The simple
types of red wine however, don’t need to spend much time at all in the
bottle.
Keep poppin them corks!
Chef Brian
Chef Brians Cooking Tips
Among the many types of wine available, red wine is among the best.
There are many types of red wine available, although most are made
using the same methods. This very exhilarating type of wine is made
from black grapes, drawing their color from the skins of the grapes.
During the beginning stages of making red wine, the grapes that have
been picked are put into a crusher. Here, the crusher will gently
break the skins of the grapes. Depending on what type of wine is
being made and the tannin that’s required, the stalks will either be
used or discarded at this point. Next, the grapes are put into a
fermentation vat with the skins. This can be a long process, taking
several weeks to complete. If a higher temperature is used, more
tannin and color will be extracted from the grapes.
When making soft wines, the whole grapes are fermented using sealed
vats. The carbon dioxide that becomes trapped in the sealed vats
ferment the grapes under pressure, which is normally a quick process,
taking only a few days. Keep in mind, the color and tannin content of
the wine is based on how long the fermenting process takes. If the
fermenting process takes a long time, the wine will generally hold
more flavor and color.
The remaining bulk of the grapes will go through a press, being
crushed to create a tannic wine. Sometimes, this tannic wine is added
with a free run wine in order to add a bit more structure to the wine
blend. Both the press and vat wine are then mixed and transferred to
either tanks or barrels for a second fermentation. The second
fermentation will take the longest, although it brings out the quality
and taste from the wine.
All types of fine red wine will spend a minimum of a year in the
barrels. Some types of red wine will spend a lot more time in the
barrels, possibly several years. Red wine is also fine tuned with egg
whites, which will suspend the yeast and other solids found in the
wine downwards, before the wine is racked, filtered, and eventually
bottled. Once the wine has been bottled, it is then shipped off and
sold. Some wine however, will be stored for a period of time in the
bottle before it is offered for sale.
The time a wine spends in the bottle is very important, although not
every wine needs to spend a lot of time in the bottle. The more
complex and more expensive types of red wine will benefit the most
from aging in the bottle, to preserve flavor and color. The simple
types of red wine however, don’t need to spend much time at all in the
bottle.
Keep poppin them corks!
Chef Brian
Chef Brians Cooking Tips
Thursday, August 16, 2007
What is Ice Wine?
With this post we will explore Ice Wine, how it's made
and why it is so rare.
Although there are several types of wine that you buy,
one of the most unheard of is ice wine. Ice wine is a
very rare form of wine, a wine that is produced under
certain types of weather conditions. Ice wine is
mainly produced in the Pacific Northwest region, where
the weather conditions are right for the wine.
As ironic as it is, ice wine is produced in very small
quantities. With the wine requiring only the finest of
quality and a lack of availability, the product is
extremely rare indeed. Truth be told, there are only a
lucky few who are actually able to purchase the wine.
Ice wine, due to the scarce amount, can be extremely
expensive and out of the price range for a majority of
us.
Much like the beauty of owning a diamond, ice wine is
something that many of us hope and dream to experience
at some point in our lives. Although the materials are
rare, the weather conditions are even more crucial to
producing this wine. Once the right weather conditions
arrive, the wine maker prepares to produce this
extremely rare and priceless wine.
The basic requirements needed to produce ice wine are
fully ripened grapes and a temperature of around 5
degrees C. The temperature needs to stay that way for
several days, so that the wine maker can complete the
process of making the wine. Grapes that are frozen
during these extremely cold temperatures are hand
plucked at night by the wine maker and his assistants.
To produce a bottle of ice wine, full vine grapes may
be required. Once the grapes have been collected, they
are gently pressed, in order to collect the running
juice only. The temperature creates the frozen water
crystals, which are fermented along with sugars and the
particles that are found in the free running juices.
Through this process, the wonderful and rare ice wine
is created.
If you have been looking to try ice wine, finding it
may be very difficult. As you probably already know,
most alcohol and wine stores don’t sell this rare wine.
Finding it online is very hard to do as well, unless
you catch it at the right time. Even then, if you are
able to find it, it can easily cost you hundreds or
thousands of dollars for a single bottle.
The best way to experience ice wine is to find the
right wine maker in the Pacific Northwest region. Even
though bottles go extremely fast once they have been
made, you may be able to catch a wine maker with some
on hand. Be prepared to spend a hefty amount though.
Although it can cost a lot and be extremely hard to
find - the taste of ice wine makes it well worth the
effort.
For a complete resource on how to make homemade wine
Go To ==> Make Homemade Wine <== and pick up the book,
over 90 recipes and all the fine details to make wine.
and why it is so rare.
Although there are several types of wine that you buy,
one of the most unheard of is ice wine. Ice wine is a
very rare form of wine, a wine that is produced under
certain types of weather conditions. Ice wine is
mainly produced in the Pacific Northwest region, where
the weather conditions are right for the wine.
As ironic as it is, ice wine is produced in very small
quantities. With the wine requiring only the finest of
quality and a lack of availability, the product is
extremely rare indeed. Truth be told, there are only a
lucky few who are actually able to purchase the wine.
Ice wine, due to the scarce amount, can be extremely
expensive and out of the price range for a majority of
us.
Much like the beauty of owning a diamond, ice wine is
something that many of us hope and dream to experience
at some point in our lives. Although the materials are
rare, the weather conditions are even more crucial to
producing this wine. Once the right weather conditions
arrive, the wine maker prepares to produce this
extremely rare and priceless wine.
The basic requirements needed to produce ice wine are
fully ripened grapes and a temperature of around 5
degrees C. The temperature needs to stay that way for
several days, so that the wine maker can complete the
process of making the wine. Grapes that are frozen
during these extremely cold temperatures are hand
plucked at night by the wine maker and his assistants.
To produce a bottle of ice wine, full vine grapes may
be required. Once the grapes have been collected, they
are gently pressed, in order to collect the running
juice only. The temperature creates the frozen water
crystals, which are fermented along with sugars and the
particles that are found in the free running juices.
Through this process, the wonderful and rare ice wine
is created.
If you have been looking to try ice wine, finding it
may be very difficult. As you probably already know,
most alcohol and wine stores don’t sell this rare wine.
Finding it online is very hard to do as well, unless
you catch it at the right time. Even then, if you are
able to find it, it can easily cost you hundreds or
thousands of dollars for a single bottle.
The best way to experience ice wine is to find the
right wine maker in the Pacific Northwest region. Even
though bottles go extremely fast once they have been
made, you may be able to catch a wine maker with some
on hand. Be prepared to spend a hefty amount though.
Although it can cost a lot and be extremely hard to
find - the taste of ice wine makes it well worth the
effort.
For a complete resource on how to make homemade wine
Go To ==> Make Homemade Wine <== and pick up the book,
over 90 recipes and all the fine details to make wine.
Sunday, August 12, 2007
How To Make Wine At Home
Here is an article I wrote and submitted to various
directories a short time ago. Enjoy!
To make homemade wines with the recipes and ingredients
here all one needs is a gallon-size glass bottle, a
saucepan and a polyethylene pail. Make certain to use
polyethylene as some plastics are not suitable. Do not
use aluminum, copper, or enamel vessels to make your
homemade wine with.
Sterilization is mandatory for all utensils, bottles
and corks, especially corks. One should use commercialy
available plastic corks until you know how to properly
sterilize natural corks.
Ordinarily, baker's yeast and white granulated sugar
are used by the average homemade wine maker. A special
wine yeast and invert sugar makes the best wine
possible.
Wine yeast is capable of producing eighteen per cent of
alcohol by volume (32 proof), against the fourteen per
cent of bakers' yeast.
Starting what is called a 'nucleus ferment'or nutrient.
A small jar will do for this. About a 1/2 cup of water
and a teaspoonful of sugar are boiled together for a
minute and then allowed to cool. This is then put into
a sterilized jar and the yeast added in whatever form
it is obtained. Allow to set for 3 days covered with
plastic wrap and rubber band.
Preparing the fruit: Various types of wild yeast and
bacteria are on the fruit naturally and must be dealt
with. Our method, known as the 'sulphiting' method,
does this. For more detailed information on
"sulphiting" go to ==> Sulphiting A Must <==
How to make homemade wine:
Crush the fruit by hand in the poly pail and pour on
one quart of distilled water. Mix well. Crush one
campden tablet and dissolve the power in 1/2 cup of
warm water and mix with pulp. Leave the mixture for 1
or 2 hours. A little discoloring may happen. After
this, take 1/3 of the sugar to be used and boil this
for 1 minute in 3 pints of water. Allow this syrup to
cool and then stir into the pulp. Then add the yeast
(or nutrient) and ferment for 7 days.
After 7 days, strain the pulp through fine cloth and
wring out as dry as you can. Put the strained homemade
wine into a gallon jar and discard pulp. Then boil
another 1/3 of the sugar in one pint of water for 1
minute and when cooled add it to the rest. Plug the
neck of the jar with cotton wool or fit a fermentation
lock and continue to ferment the homemade wine in a
warm place for a further 10 days.
At this stage, pour the homemade wine into the poly
pail leaving as much deposit in the jar as you can.
Clean out the jar, sterilize it and return the homemade
wine to this. Boil the remaining 1/3 of the sugar for 1
minute in 1 pint of water. When this has cooled, add it
to the rest. Refit the lock or plug the neck of the jar
with fresh cotton wool.
After this, the homemade wine should be left in a warm
place until all fermentation has ceased.
Clearing: it is usual to have a brilliantly clear
homemade wine a month before fermentation has ceased so
patience is required here. After all fermentation has
ceased, siphon the clear homemade wine (if not yet
crystal clear) into another jar leaving the deposit
behind. Then when the homemade wine is finally crystal
clear it should be siphoned into bottles and corked.
To get the maximum alcohol and to get total
fermentation the ideal temperature at which to keep a
'must' is between 65-70 degrees F.
Fully ripe fruit is essential if we hope to make the
best homemade wine.
CHERRY WINE (A Delightful Sweet Wine): 8lb. black
cherries, 7pts. water, 3 1/2lb. sugar (or 4lb. invert),
all-purpose wine yeast or Bordeaux yeast, nutrient.
PLUM WINE (Port Style): Dark red, fully ripe fruits
must be used. 10lb. plums, 7pts. water, 3 1/2lb. sugar
(or 4lb. invert), port yeast, nutrient.
GRAPE WINE Homemade grape wine is much more difficult
and requires 20 pounds of grapes so unless you own a
vineyard it is not cost effective to make homemade
grape wine.
Summary: A summary of the foregoing is this: after
several batches you will get the rythm of making
homemade wine down to a tee. With further knowledge you
will be able to make homemade wines with a strength,
clarity, flavour and bouquet of which you will be
justly proud.
For a complete resource about homemade wine making
Go To => Wine Making Recipes <=
directories a short time ago. Enjoy!
To make homemade wines with the recipes and ingredients
here all one needs is a gallon-size glass bottle, a
saucepan and a polyethylene pail. Make certain to use
polyethylene as some plastics are not suitable. Do not
use aluminum, copper, or enamel vessels to make your
homemade wine with.
Sterilization is mandatory for all utensils, bottles
and corks, especially corks. One should use commercialy
available plastic corks until you know how to properly
sterilize natural corks.
Ordinarily, baker's yeast and white granulated sugar
are used by the average homemade wine maker. A special
wine yeast and invert sugar makes the best wine
possible.
Wine yeast is capable of producing eighteen per cent of
alcohol by volume (32 proof), against the fourteen per
cent of bakers' yeast.
Starting what is called a 'nucleus ferment'or nutrient.
A small jar will do for this. About a 1/2 cup of water
and a teaspoonful of sugar are boiled together for a
minute and then allowed to cool. This is then put into
a sterilized jar and the yeast added in whatever form
it is obtained. Allow to set for 3 days covered with
plastic wrap and rubber band.
Preparing the fruit: Various types of wild yeast and
bacteria are on the fruit naturally and must be dealt
with. Our method, known as the 'sulphiting' method,
does this. For more detailed information on
"sulphiting" go to ==> Sulphiting A Must <==
How to make homemade wine:
Crush the fruit by hand in the poly pail and pour on
one quart of distilled water. Mix well. Crush one
campden tablet and dissolve the power in 1/2 cup of
warm water and mix with pulp. Leave the mixture for 1
or 2 hours. A little discoloring may happen. After
this, take 1/3 of the sugar to be used and boil this
for 1 minute in 3 pints of water. Allow this syrup to
cool and then stir into the pulp. Then add the yeast
(or nutrient) and ferment for 7 days.
After 7 days, strain the pulp through fine cloth and
wring out as dry as you can. Put the strained homemade
wine into a gallon jar and discard pulp. Then boil
another 1/3 of the sugar in one pint of water for 1
minute and when cooled add it to the rest. Plug the
neck of the jar with cotton wool or fit a fermentation
lock and continue to ferment the homemade wine in a
warm place for a further 10 days.
At this stage, pour the homemade wine into the poly
pail leaving as much deposit in the jar as you can.
Clean out the jar, sterilize it and return the homemade
wine to this. Boil the remaining 1/3 of the sugar for 1
minute in 1 pint of water. When this has cooled, add it
to the rest. Refit the lock or plug the neck of the jar
with fresh cotton wool.
After this, the homemade wine should be left in a warm
place until all fermentation has ceased.
Clearing: it is usual to have a brilliantly clear
homemade wine a month before fermentation has ceased so
patience is required here. After all fermentation has
ceased, siphon the clear homemade wine (if not yet
crystal clear) into another jar leaving the deposit
behind. Then when the homemade wine is finally crystal
clear it should be siphoned into bottles and corked.
To get the maximum alcohol and to get total
fermentation the ideal temperature at which to keep a
'must' is between 65-70 degrees F.
Fully ripe fruit is essential if we hope to make the
best homemade wine.
CHERRY WINE (A Delightful Sweet Wine): 8lb. black
cherries, 7pts. water, 3 1/2lb. sugar (or 4lb. invert),
all-purpose wine yeast or Bordeaux yeast, nutrient.
PLUM WINE (Port Style): Dark red, fully ripe fruits
must be used. 10lb. plums, 7pts. water, 3 1/2lb. sugar
(or 4lb. invert), port yeast, nutrient.
GRAPE WINE Homemade grape wine is much more difficult
and requires 20 pounds of grapes so unless you own a
vineyard it is not cost effective to make homemade
grape wine.
Summary: A summary of the foregoing is this: after
several batches you will get the rythm of making
homemade wine down to a tee. With further knowledge you
will be able to make homemade wines with a strength,
clarity, flavour and bouquet of which you will be
justly proud.
For a complete resource about homemade wine making
Go To => Wine Making Recipes <=
Sunday, August 5, 2007
How To Make Labels For Your Homemade Wine
If you are making your own homemade wines, it only
makes perfect sense to make your own homemade labels.
Making your own labels is the only way for you to know
the homemade wines contents, age and characteristics.
Having clear and concise homemade labels will make it
easier when you are looking for a specific wine for
it's flavor or characteristic without trying to
remember the character of each batch. Making your own
homemade wine labels is easy and is something you can
do in a couple hours.
You will need to know both types of contents, the fruit
you started with and the yeast. You need to write on
the homemade label the history of the wine, the vintage
year, and the type it is, the alcohol % and maybe a
little about the flavor of your homemade wine. By
doing a little research in the recipe book, you will
know the approximate alcohol percentage. For instance
as I write this I am sipping on a Nov. 2005, black
grape, alcohol at about 13%, semi-dry finish, I call it
my Cabernet, Yummy!
To make the homemade labels for your homemade wine you
will need to have a computer, printer, plain paper or
label stock, software that has graphics and scissors or
paper shear. If you don't have Microsoft Office, there
is a free program at openoffice.org that will do the
task of creating your homemade wine labels just fine.
It is up to you how fancy you want your labels to be.
They can be plain and just have the immediate
information on them or you can get artistic and add
some design onto your wine bottles.
I recommend going to your favorite wine store for
ideas. Check out the labels on the other small
vineyards bottles. You will find many labels that look
like they made them on a computer! You may even find a
few winery labels of less quality than you will be
creating.
Start with a graphic for the homemade wine label that
will "brand" you. When in the store I am sure you found
many types of animals like zebras, elephants,
kangaroos, as well as logos like tipped over wine
glasses and such. Try to think of a simple graphic that
will convey your attitude or character. While reading
labels, pay attention to what they have written on
them, your homemade wine labels will want to say
similar things.
Your homemade wine bottles will look stunning on the
wine rack when you have these beautiful homemade labels
on them. When your friends come over, offer up a unique
looking bottle of your finest work. They probably will
not know it is homemade wine until you tell them. I am
not kidding, some of the labels you will see at the
store are a joke. You can easily come up with a
homemade wine label that will impress the wisest of
critiques.
These homemade wine labels will look great on any
bottle of homemade wine that you give to someone as a
present or bring to a dinner party. I always enjoy
that, bring a two dollar cost bottle of homemade wine
to an elegant dinner party and wait for the compliments
from the enthusiasts!. Not only will you be giving
them a great gift with the homemade wine that you have
created, you will compliment the gesture with your own
branded label. This will be an idea that they will
love and that you will be proud to give them.
You do not have to make the homemade labels look
perfect. All you have to do is have some imagination
and the right equipment. You can make all of your
homemade wine bottles look like they were bought at a
fine wine store. With the combination of one or two
graphics and some well placed text, your homemade wine
bottle labels will give your homemade wine the perfect
finish.
Chef Brian has put together a great resource for the home wine and beer maker.
Everything you will need to know in order to make wines and beers with hundreds
of recipes to keep you busy with your new home brew hobby.
Go To ==> Make Homemade Wine <== Today!
makes perfect sense to make your own homemade labels.
Making your own labels is the only way for you to know
the homemade wines contents, age and characteristics.
Having clear and concise homemade labels will make it
easier when you are looking for a specific wine for
it's flavor or characteristic without trying to
remember the character of each batch. Making your own
homemade wine labels is easy and is something you can
do in a couple hours.
You will need to know both types of contents, the fruit
you started with and the yeast. You need to write on
the homemade label the history of the wine, the vintage
year, and the type it is, the alcohol % and maybe a
little about the flavor of your homemade wine. By
doing a little research in the recipe book, you will
know the approximate alcohol percentage. For instance
as I write this I am sipping on a Nov. 2005, black
grape, alcohol at about 13%, semi-dry finish, I call it
my Cabernet, Yummy!
To make the homemade labels for your homemade wine you
will need to have a computer, printer, plain paper or
label stock, software that has graphics and scissors or
paper shear. If you don't have Microsoft Office, there
is a free program at openoffice.org that will do the
task of creating your homemade wine labels just fine.
It is up to you how fancy you want your labels to be.
They can be plain and just have the immediate
information on them or you can get artistic and add
some design onto your wine bottles.
I recommend going to your favorite wine store for
ideas. Check out the labels on the other small
vineyards bottles. You will find many labels that look
like they made them on a computer! You may even find a
few winery labels of less quality than you will be
creating.
Start with a graphic for the homemade wine label that
will "brand" you. When in the store I am sure you found
many types of animals like zebras, elephants,
kangaroos, as well as logos like tipped over wine
glasses and such. Try to think of a simple graphic that
will convey your attitude or character. While reading
labels, pay attention to what they have written on
them, your homemade wine labels will want to say
similar things.
Your homemade wine bottles will look stunning on the
wine rack when you have these beautiful homemade labels
on them. When your friends come over, offer up a unique
looking bottle of your finest work. They probably will
not know it is homemade wine until you tell them. I am
not kidding, some of the labels you will see at the
store are a joke. You can easily come up with a
homemade wine label that will impress the wisest of
critiques.
These homemade wine labels will look great on any
bottle of homemade wine that you give to someone as a
present or bring to a dinner party. I always enjoy
that, bring a two dollar cost bottle of homemade wine
to an elegant dinner party and wait for the compliments
from the enthusiasts!. Not only will you be giving
them a great gift with the homemade wine that you have
created, you will compliment the gesture with your own
branded label. This will be an idea that they will
love and that you will be proud to give them.
You do not have to make the homemade labels look
perfect. All you have to do is have some imagination
and the right equipment. You can make all of your
homemade wine bottles look like they were bought at a
fine wine store. With the combination of one or two
graphics and some well placed text, your homemade wine
bottle labels will give your homemade wine the perfect
finish.
Chef Brian has put together a great resource for the home wine and beer maker.
Everything you will need to know in order to make wines and beers with hundreds
of recipes to keep you busy with your new home brew hobby.
Go To ==> Make Homemade Wine <== Today!
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