Can we compare the modern and newest equipment against home wine making?
Persons with several 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. Simultaneously, the local flavors of the grapes remain robust and clear, something that commercial wines (Mainly those that are made with modern equipments) fail to capture. If you want to set up your own winery, you can do so with an easy wine making process that you can at home. Here are the steps:
- First. Place the grapes in a large basket or container and immerse them in plain water. Remove the pulp by crushing and pressing them either by hand or by the age-old tradition of stepping on them. To make this an easy wine making process, you need to make sure that every tool you use is clean and hygienic. As soon as you have extracted the pulp, you can add in your fermentation-inducing ingredients like sugar or yeast, seal the pot to keep out unwanted elements, and allow the mixture to remain undisturbed for 7 to 10 days. The chosen time depends on the number of the mashed pulp you have: the more pulp you have, the more days it would need to ferment successfully.
- Second. You must strain the resulting liquid to clear away the seeds, skin and whatnots, the best fermenting temperature is between. 60?F to 65?F , so try to maintain the cleared liquid in this range. One more easy wine making process tip is: once your liquid achieves the desired fermenting temperature, stock the container(s) in areas where it cannot be affected by the changes in the climate. This will release you from the trouble of always checking up on the desired temperature range. Notice if the clear liquid has stopped fermenting by looking at the foams and suds. These would have stopped rising totally.
- Third. A second straining method is needed afterwards, this time using a fine cheesecloth. Let the clear liquid to ferment agai i sealed containers. Depending on the actual taste you want to attain, you can repeat this step about one or twice every one or two months, you can Allow the mixture to ferment for two months, before straining the liquid again.
- Fourth. Place the liquid in bottles and cork these. Place the bottles in a standing position for 5 days, rather 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 vital that the liquid comes in contact with the cork all throughout the duration of the aging process.
The wine should be uninterrupted for at least two months. Check the wine after that time. If you feel that the liquid has "matured" (bouquet is distinct and that you there is no acid aftertaste,) then the wine is ready. Though, allow wine to age for more time, if you find the taste lacking. White wines should not be allowed to "age" for more than one year but red wines grow more distinctive in flavor with a delayed aging period.
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