Easy Wine Making Process – Learn How to Make Wine Today!
Incredibly, the newest and most modern equipments are practically shunned when it comes to wine making. People with discerning tastes know that home made wines makes the best quality wines in the world, because these have the distinctive taste and flavor that is often found nowhere else. At the same time, the local flavors of the grapes remain robust and clear something that commercial wines (particularly those that are made with modern equipments) have always failed to capture. If you are thinking of setting up your own winery, you can do so with an easy wine making process that you can do in your own home. Here is how it is done:
1. Place the grapes in a large vat or container and soak them in plain water. Extract the pulp by crushing and pressing them either by hand or by the age-old tradition of stepping on them. To really make this an easy wine making process, you need to make sure that every tool you use is clean and sanitary. Once you have extracted the pulp, you can add in your fermentation-inducing ingredients like sugar or yeast, seal the container to keep out unwanted elements, and allow the mixture to remain undisturbed for 7 to 10 days. The allotted time depends on the volume of the mashed pulp you have: the more pulp you have, the more days it would need to ferment successfully.
2. Strain the resulting liquid to clear away the seeds, skin and whatnots. This is also the time to test for temperature. 60°F to 65°F makes the best fermenting temperature, so try to keep the cleared liquid within this range. Another easy wine making process tip: once your liquid achieves the desired fermenting temperature, store the container(s) in areas where it cannot be affected by the changes in the weather. This will free you from the trouble of always checking up on the desired temperature range. Try to see if the cleared liquid has stopped fermenting by looking at the bubbles and foams. These would have stopped emerging completely.
3. A second straining process is needed afterwards, this time using fine cheesecloth. Allow the cleared liquid to ferment once more in sealed containers. Depending on the actual taste you want to achieve, you can repeat this step about one or twice every one or two months. If you want an easy wine making process, you can allow the mixture to ferment for two months, before straining the liquid again.
4. Place the clear liquid in bottles and cork these. Leave the bottles in a standing position for 5 days, preferably in a place where the room temperature is at a constant 55°F. After that time, tilt the bottles and store at an angle to start off its aging process. It is imperative that the liquid comes in contact with the cork all throughout the duration of the aging process. The wine should be undisturbed for at least two months. Test the wine after that time. If you feel that the liquid has matured (bouquet is distinct and that you there is no sour aftertaste) then the wine is ready. However, if you find the taste lacking, allow the wine to age further. White wines should not be allowed to age for more than one year. On the other hand, red wines grow more distinctive in flavor with a prolonged aging period.
Jordan Miller is a grape growing expert.
For more great tips on how to grow grapes [http://www.grapegrowth.com] and make wine visit [http://www.grapegrowth.com]
Author: Jordan Miller
Article Source: EzineArticles.com
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