This Resource Will Teach You The Basics Of How To Make Homemade Wine Using Simple Household Utensils And Products.Its Easy, Rewarding And You Will Love The Results!
To make homemade wines with the recipes and ingredients hereall 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 andcorks, especially corks. One should use commercialy available plastic corks until you know how to properlysterilize 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 ofalcohol by volume (32 proof), against the fourteen per centof bakers' yeast.
Starting what is called a 'nucleus ferment'or nutrient. Asmall jar will do for this. About a 1/2 cup of waterand a teaspoonful of sugar are boiled together for a minuteand then allowed to cool. This is then put into asterilized jar and the yeast added in whatever form it is obtained. Allow to set for 3 days covered with plastic wrap and rubberband.
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, doesthis. For more detailed information on "sulphiting" go to ==>http://www.make-homemade-wine.info/sulphiting.html
How to make homemade wine:
Crush the fruit by hand in the poly pail and pour on onequart of distilled water. Mix well. Crush one campden tabletand dissolve the power in 1/2 cup of warm water andmix with pulp. Leave the mixture for 1 or 2 hours. A little discoloring may happen. After this, take 1/3 of the sugarto be used and boil this for 1 minute in 3 pints ofwater. Allow this syrup to cool and then stir into thepulp. 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 agallon jar and discard pulp. Then boil another 1/3of the sugar in one pint of water for 1 minute and whencooled 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 pailleaving as much deposit in the jar as you can. Cleanout the jar, sterilize it and return the homemade wine tothis. Boil the remaining 1/3 of the sugar for 1 minutein 1 pint of water. When this has cooled, add it to therest. Refit the lock or plug the neck of the jar withfresh cotton wool. After this, the homemade wine should be left in a warm placeuntil all fermentation has ceased.
Clearing: it is usual to have a brilliantly clear homemadewine a month before fermentation has ceased sopatience is required here. After all fermentation hasceased, 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 shouldbe siphoned into bottles and corked.
To get the maximum alcohol and to get total fermentation theideal temperature at which to keep a 'must' isbetween 65-70 degrees F.
Fully ripe fruit is essential if we hope to make the besthomemade 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 20pounds of grapes so unless you own a vineyard it isnot cost effective to make homemade grape wine.
After several batches you will get the rhythm 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 justlyproud.
Copyright Chef Brian 2007 all rights reserved
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