|
This is for
fermenting on the fruit pulp(5 gallons)
-
Pick a time that's quiet and you
don't have to rush, gather all your equipment and get your fruit
ready, I suggest a 6 or 7 gallon food grade plastic bucket or
wine fermenter for use as a primary fermenter, don't use plastic
that is not food grade. You can buy a beginners wine making kits
from wine suppliers, I highly recommend this, the cost around $60.00
or a little more, but can be used over and over, and they generally
come with everything you need.
-
Now, sterilize everything in site.
use potassium metabisulphate (2 tsp. in a spray bottle or gallon
milk jug) or a bleach solution and clean everything that will touch
your wine. if you use bleach make sure you RINSE GOOD, don't want
any bleach in your wine. once all is sterile don't place anything on the
counter top or let it touch an unclean surface. here's
a tip: if you have a lid to your fermenter bucket, sterilize
it and then you can lay your spoons, stirring rods and stuff on it
while you work and it will stay sanitary.
-
Prepare your fruit. (3 lbs. per
gallon on must) Cut up and remove all bad spots and any seeds,
cores, and pits in the fruit. also rinse your fruit prior to
handling. we wont worry to much about it touching anything while you
cut it up, as you will be adding campden tablets to your must that
will kill off any bacteria. place your cut up or minced fruit in a
fermenter bag, nylon panty hose, or some other thing that will
contain it properly. If you don't have anything just put it in the
bucket and it will be just fine. Crush the fruit well, really mash
it with your hands or some kind of tool..
-
If you are using any grape
concentrate with your recipe (which I highly recommend it adds body
and grape characteristics to your wine.) add it now to the bucket
with all the fruit. heat some water, say a gallon or so to
boiling and pour this over the fruit and/or concentrate mixture. let
your must sit a while and hour or two, and then add the rest of the
water to just over 5 gallons. this should help bring the
temperature down also. Make sure the must cools to tepid, or room
temp.
-
O.K. now you have a full bucket of
wine must. you need to get out the acid measuring kit and the
Hydrometer. Its time to take measurements. If you don't have these
essential tools, you really need to have them. As you will be making
wine on guess work or by following a recipe, and the end result
although may be o.k. wont be near as good as the FINE wine we are
trying to make here. sweetness and acidity in a wine NEEDS to be
balanced!!
-
Measure the acidity of the must and
write it down. measure the specific gravity of the must and
write it down. Your measurements have now told you how much acid
blend and sugar is needed to produce a finished wine of balanced
acid and at about 12.5% alcohol. Remember there are 8oz of
sugar in a cup. and 1 tsp. of acid blend will raise the acid of 1
gallon of wine by .15% so lets say your acid reading is
about .40 tartaric you will need to add 1 tsp. of acid blend per
gallon to bring total acidity to .55% so you will need to add 5
tsp.'s. The sugar reading will be in Specific Gravity, and there is
also a sugar scale on most all hydrometers. lets say your must reads
1.030 S.G. you will want to add sugar to the 1.090 mark for a
12-13% alcohol wine. So look on the sugar scale part of the
hydrometer and see the sugar ounces per gallon that reads on the
same mark as 1.030. Simply look at the 1.030 mark and rotate the
hydrometer around to the sugar per ounces scale and read what it
says. for instance, lets say it reads 15. that means you have 15 oz
of sugar per gallon in your must at this time. You goal is to get to
about 32 oz of sugar per gallon of must so that you end up with a
12.5% alcohol wine. So subtract 15 from 32 and you will see that you
will need to add 17 oz of sugar PER GALLON. you are making 5 gallons
of wine so if we do the math we see that (5x17= 85.) You will
to add 85 ounces total sugar to get a 12-13% alcohol wine. now we
know there are 8 ounces of sugar to a cup right, so we will divide
85 by 8 = 10.6 You will need to add about 10-11 cups of sugar.
Now most of the time your must wont read as high as my example here,
so you will usually use 6-10lbs of sugar for a 5 gallon batch of
wine. add your sugar and acid blend and stir REAL good to dissolve
all.. LEAVE YOUR STARTING ACID AT ABOUT .55% TARTARIC. you can
re-take the tests if you want to check your accuracy. Remember that
the temp. of the must can throw your hydrometer reading off a little
also.. so just get as close as you can. White wines can be a little
higher acid than reds.
-
Sugar and acid are right!! add
your campden tablets (3) or potassium metabisulphate (1/8 tsp.). Add
your pectin enzyme and your grape tannin. Cover the must with lid
and place air lock, or use a plastic sheet or something to cover
with and leave in warm place for 24 hours.
-
After the 24 hours, stir in 2-3 tsp.
of yeast nutrient, and sprinkle your yeast on top. cover the must
once again and let sit. In about 24-48 hours you should see
signs of froth on top and a lot of bubbling. Stir once a day and
punch the fruit bag or fruit down into the must. Make sure that what
you stir with is sterilized. Your must is now fermenting and will
soon become wine. how good this wine turns out depends largely on
the type of fruit you are using, the acid level, temperature of
fermentation, and other uncontrolled phenomena. Once fermentation
starts, keep it fairly cool around 65 degrees is perfect, although
it may need to be warmer in order get the yeast going, but once it
gets started the cool temps, will not phase it and a cool slow
fermentation is what we are aiming for here..
-
After 5 days remove the fruit, if its
in a bag just take out the bag. If its floating in the must, you can
scoop it out with a strainer or something, or pour the must through
some cheese cloth that has been sterilized. after removing the pulp
let the must sit undisturbed for 3 days and then rack it to a clean
secondary fermenter.(glass carboy) Fit the carboy with a bung and an
airlock. If you don't get a full carboy full of wine you will
need to top up the bottle so the liquid is up at least the bottom of
the neck. ALWAYS KEEP YOUR BOTTLES TOPPED UP. From now on we want NO
AIR to get to our wine.. Let the wine sit for 3 weeks to one month
undisturbed while its in its secondary fermentation stage. The wine
should be completely finished fermenting after this stage with a
specific gravity reading of .998 or lower. Once finished rack it off
of the secondary settlement into a clean carboy. Add 2 1/2 tsp. of
potassium sorbate, 1/8 to 1/4 tsp. of potassium metabisulphate, and
your fining agents now (if you are going to fine your wine) Stir!!!
Top up carboy if needed. Now you need to de-gas your wine, this
means stirring your wine for 3 minuets long several times (this is
important for making a quality wine) Once this is done leave wine to
settle out the fining agent for about 10 days. Once wine has settled
it should be crystal clear, rack off the fining lee's to clean
carboy. The wine should be nice and clear, meaning you
can see all the way through the glass carboy (Unless its a deep red
wine) Whites and light rose's will let you see through the fermenter.
if its not clear after a few months and you have racked it good, and
fined it then you may need to filter the wine. A lot of wine makers
including myself often filter anyway to clear the wine of all
potential suspended particles that may not have been cleared by the
fining. Remember, you don't have to fine or filter your wine, as
they will usually clear nicely if given enough time. For filtering
and fining see the advance winemaking section on the home
page. If you want to avoid settlement in your bottles then you
will NEED to fine and filter your wine, or let it bulk age for long
enough to let EVERYTHING settle out. Your Choice. the aging
needs to be done anyway.. But can be a shorter time with fining and
filtering which also helps speed up the aging of wine!!
-
Alrighty then, if all has gone well
your wine should be a few months old now and it should be crystal
clear. You can leave the wine an addition 2-3 months for aging, as
it ages much slower and BETTER in bulk, or you can go ahead and
bottle it. If you are ready to bottle, you should get a 7 gallon
bucket that has a bottling spigot on it. you can attach a length of
tubing to the spigot and bottle it that way. You can also get a
spring loaded bottle filler from the supply shops that is invaluable
at bottling time. (only cost a couple of dollars) Anyway no matter
how you bottle you should check your acidity at this time and
re-adjust to .5x if needed. Taste your wine, if it is
young and may be somewhat tart/astringent, or bitter if you have let
it ferment to dryness (no residual sugar) Young wines can be a
little harsh but will smooth out over time. Tartness, or harshness
can be easily masked in a young wine by the addition of a
little sugar. I HIGHLY recommend sweetening fruit wines just a
little to bring out the fruitiness and wonderful fruity aromas. If
you do sweeten I recommend letting the wine sit a week before
bottling, making sure its fully protected from air. keep it under
air-lock. You also will want to add about 1/2 campden tablet per
gallon to the must or some Ascorbic acid before bottling. This will
help keep the wine from oxidizing, and allow it to last long enough
to age well in the bottle. once you bottle your wine, cork it good
and let stand upright for a few days, to allow the corks to seat
good. you can then lay them on their sides to keep the corks moist.
let your wine sit for at least 6 weeks before trying. Longer if no
bulk aging was done. Wine goes into bottle shock right after
bottling and actually gets worse during this time, so allow
sufficient time for the wine to overcome this anomaly and begin to
improve before you taste it...
Remember
These Things!!!
-
Most fruit wines will be a little
tart and harsh at first.. let them age and add a little
sweetness to mask this
-
Stir your wine good after the 2nd
racking for a couple of days in a row, or several times in
one day in 15 min increments, to release carbon dioxide.
-
Be patient, and only open wine to
stir or add, stuff.. don't mess with it to much.. it wont like
it!!
-
Keep it cool... 65 degrees
or colder.. this will help retain the fruity aromas of your
wine. Keep the light off your wine at all cost.. cool and
dark will make it very happy!!!
-
ALWAYS stabilize with potassium
sorbate and add 1/4 tsp. of potassium Metabisulphate or 3
campden when fermentation is finished (2nd Racking) and another
1/8 tsp. of potassium metabisulphate at bottling. (adding
potassium sorbate with out adding potassium metabisulphate could
give geranium smells to your wine in the long run, so always add
PM when you add sorbate.)
-
Most fruit wines are best drunk
at about 6 months to a year of aging, thus they dont need the
high acidity of a heavy red wine, that will age for years. So
keep the acid levels down, start at .55 and then taste a few
days before bottling. If its a little flat add some acid blend
to it. If tart (should not be) let age longer.
-
Don't drink to much!! keep
it in moderation, but do tastes your wines monthly as they age,
so will know when they are peaking, and can apply this knowledge
to future batches....
-
Note**
at the stabilizing and fining stage and after the stirring, you
can (and should) place your wine in a COLD area around 22-32
degrees for 2 weeks or longer.. This will chill proof (cold
stabilize) your wine and reduce some of the tartaric acids. it
will also eliminate the acids from titrating out in the bottle
when ever you put one in the fridge.. Most all commercial
wineries do this, so that tartrate crystals don't form in the
bottle when a customer buys and chills a wine prior to drinking.
(not totally necessary though) If your acid level in your wine
is o.k., then this step is not necessary. If you wine is over
acid, this is a good way to help lower the tartaric acid. most
useful in red wines...
There you have it... you have made your first wine.
Let it age a good while as it will get better as time goes by. I
think of wine as a living entity (It is) and it is ever
changing. Big reds are best at a year or two of aging and whites
are best at about 6 months to a year of aging (grape wines)
fruit wines are best bulk aged about 3-4 months and will peak probably
about 6 months to a year after bottling, but will last years if you
added the ascorbic acid or the campden tablets prior to bottling, and
if your acid content is good. Remember to
keep a good balance of sugar, acid, .55-.60 tartaric, and
alcohol and you will make a fine wine..... (Go easy on the acid
blend with fruit wines, its easy to over do it!!!) Good luck and
let me know how it comes out!!!
|