Quick Recipes and Easy

Making Modern Wine

As with any excellent recipe, it is best to follow the steps designated, at least until you become more experienced in making something. I do not need to use a recipe for pancakes – I’ve made them enough in the past couple of decades that I can do it simply by the sight of the batter. But, if you have never seen what happens when juice ferments and becomes wine, then it is best to follow the five basic steps.

The first step to make the juice from the berries, or extract the flavor from the herbs or flowers that you plot to use. Usually this is started by adding the sugar to the extraction in a huge pot, and boiling or warmly stirring the concoction. Adding yeast at this time will start the process, and start the berries (or other substance) to ferment. During this process, the fruit is mashed, to extract as much juice possible from the mix.

The second step is to protect the mixture from mold, bacteria, and oxidation. The mixture needs to ferment for the next seven to ten days, and stay at a temperature between 70 – 75 degrees F. A fruit juice is called a must, once the fermentation starts. Technically, it is not considered an actual wine until it reaches an alcohol volume of 8 to 9 percent. One it reaches the proper percentage, and then it is considered wine.

The third step is to strain off the liquid from the pulpy mass, and transfer it to a new jar (or barrel).This also restarts the fermentation, in case the yeast has gone sluggish. If it looks to be so (there are no bubbles providing carbonation-type), then stirring the mixture before transfer will help. Just remember to strain the mixture as best and as quickly as you can. (Swiftness is necessary – since the more the mixture is oxidized, the more likely it may brown and spoil quickly.)

In the fourth step, you basically repeat the third step. You need to siphon off the wine from the sediment below, and place it in another clean, sanitized jar or barrel. It is then set aside to ripen for another two to three months. This procedure is called racking, and it is done not once o twice, but every 30 to 60 days, as deemed necessary by the sediment distribution. This process can last up to six months or more.

The last step is the bottling step. This needs to be done when you can tell that the fermentation has stopped completely, and the wine has cleared (is free of sediment). This is usually when the sulfites (preservatives) are added to the wine. It is then transferred to bottles and corked, and left to stand for three to five days. Once that has passed, it can then be placed on its side, and set in a 55 degree F area (wine cellar) for 6 months to a year before it is tasted.

Okay okay, enough of the facts. Let’s place some of this knowledge to use. You’re about to access over 190 homemade wine recipes. 190! You can pick and choose, make them all, or just open up your own house to friends who are looking to get into this fantastic leisure activity.
thecomputerguynetwork.com/info/Wine-Making.htm Click Here to access Step-By-Step instructions for Making Fantastic Homemade Wine.

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