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