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