Owner: How to Make Wines URL:http://make-wine.blogcuzade.com/ Join Date: Thu, 04 Oct 2007 18:55:58 -0500 Rating:0 Site Description: Create your very own signature wine, your wine which is suited to your own taste, that has your perfect sensitive mixture of flavours. It is the wonderfull success! Site statistics:Click here
Fresh Fruit Wines 2007-10-03 21:22:35 There is no need for me to mention the enormous popularity this branch of home wine-making enjoys, or that countless thousands of people all over the world embark with tremendous enthusiasm each summer upon turning wild fruits and surplus garden fruits into wines fit to grace the tables of a banqueting hall. Just let me say that, no matter how advanced methods become and how easily obtainable special ingredients for wine making are, there will always be in the hearts of everyone a place for the true country wines, for they have that indefinable ’something’ which sets them apart from all others, a uniqueness that cannot be found in any other wine either commercial or home produced.
The methods I use myself are described here, and although they are the simplest and the surest ever evolved, it is necessary to point out the complications that arise if these methods are not used.
Years ago-and, I am very sorry to say, even today-many thousands of unfortun Read more:Fruit
, Wines
Saucepans in Wine Making 2007-10-02 19:41:49 You will need a large saucepan able to hold 5 pints of water, a fermenting bin, a couple of demijohns (fermenting jars), one kilo of sugar, wine yeast, yeast nutrient, 2 teaspoons of citric acid, two teaspoons of tea for tannin, and of course, the dried flower, seeds, roots or leaves from our recipies.
If it happens that your saucepans are not quite large enough to hold the sugar and five pints of water that is to be boiled at the first stage of making the wine, boil the sugar in a quart of water and the remaining three pints of water in another saucepan then mix.
Gallon Jars in Wine Making 2007-10-01 19:48:55 Someone is sure to ask before they begin: How can I get a gallon of water, the flavoring, and all that sugar into a one-gallon jar? The fact is that, in the way we shall be doing it, it is quite a simple mater. Gallon jars hold half a pint more than a gallon when full, and because we shall be adding the sugar in stages, most of each lot of sugar will be used up before the next is added. Before the last lot of sugar and water is added, the wine is transferred to another jar and the deposit thrown away. This will leave space for the last lot of syrup to be added. If, through some misfortune, this is not quite the case, put the little remaining syrup in a freshly sterilized screw-stoppered bottle and screw down tightly. This will keep it save for the few days necessary for fermentation to reduce the liquor in the jar and so make room for that little drop of left-over.
If at the time called for in the recipes you do not have a second jar in which to put the fermenti
Sugar Water (Syrup) 2007-10-01 18:48:14 In the recipes and directions it will be seen that the sugar and water are added to the mixtures as a syrup. Make sure the sugar has dissolved before the water comes to the boil. And so that mistakes do not occur, label the jar so that you know how much sugar has to be added at each stage. There is no need to be exact when adding ‘one third’ or whatever the direction happens to be, but it is a good plan to have the total amount of sugar to be used at the outset put aside; in this way, when all has been added you will know there is no more to go in and you will not be left wondering if you have used as much as you should have done. Read more:Sugar
Adding Yeast to Wine 2007-09-30 14:38:15 It will be seen in the recipes that I give ‘yeast’ without mentioning any kind. This is because some of you will be using bakers’ yeast and others one of the many varieties of wine yeast. In the directions which accompany the recipes the time to add the yeast is clearly stated. If bakers’ yeast is used, use half an ounce and crumble this into the jar at the time advised. Experienced wine makers and those using wine yeasts for the first time will have their little nucleus ferments ready and these will be added at the time advised in the directions given with each recipe. Read more:Yeast
Fermentation Locks in Wine Making Process 2007-09-29 19:00:15 There is no substitute for the fermentation lock, although many people use a balloon stretched over the jar instead of a fermentation lock, and provided this is a tight fit, it will certainly protect the wine. But this cannot give any indication as to when fermentation has ceased. The Balloon is fitted over the neck and, as gas escapes into it, slight inflation takes place and as pressure grows the gas forced out round the neck of the jar. Another substitute for the lock is a three-inch piece of quarter-inch bore glass tubing stuffed with cotton wool and fitted in the same way as the lock. But, as with a balloon this can give no indication as to when fermentation has ceased.
Fermentation lock
From Wikipedia, the free encyclopedia:
The fermentation lock or airlock is a device used in beer brewing and wine making that allows carbon dioxide released by the beer to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding possible bacterial contam Read more:Process
Book : Windows on the World Complete Wine Course 2007-09-28 11:39:48 Windows on the World
Complete Wine Course: 2007 Edition
Book Description
The Windows on the World Complete Wine Course is simply the bestselling wine book in the United States—it’s a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly’s inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abun Read more:Windows
Book: The Wine Bible (Paperback) 2007-09-27 04:37:54
Amazon.com’s Best of 2001
Though it drinks deep of its subject, Karen MacNeil’s Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil’s obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world’s true experts on wine. After reading a chapter on the Burgenland, for example, you’ve learned about the region’s sweet wines while feeling like you’re actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as “mesmerizing” and a Cabernet Sauvignon as having &ldq Read more:Paperback
Maturing During the Wine Making Process 2007-09-26 20:00:15
I am afraid I always have to suppress a grin when people ask me how long a wine needs to mature because I know that all they really want to know is how soon they can drink it. It is surprising the number of people who simply will not believe that wines improve with age. They set about making wines possessed of urgency which should not exist and an impatience that is hard to believe. They really believe that wine can be made, matured and drunk in six or seven weeks. With luck, you might get fermentation over and done with and your wines clear and bottled in that time, and truly they are drinkable even so young, but-and it is an enormous ‘but’-wine tasted at that tender age cannot be compared with the same wine tasted a year later. It is impossible to describe the changes that take place, but take place they do. Chemical changes are taking place constantly, so that one batch of wine does not taste the same when sampled at intervals of six weeks.
I know full well Read more:Process
How To Store and Siphon, Bottling. 2007-09-25 05:22:43
It is almost impossible to pour clear wine from one bottle to another without stirring up the lees (deposit) - the best method is to siphon the clear wine at bottling time.
First, put the bottle or jar of wine on a table and the empty bottles on a box or stool on the floor. Then, using a yard and a half of surgical rubber or plastic tubing, siphoning is quite a simple operation. Put one end of the tubing in the full jar (or the first of the full bottles) and suck the other end until the wine comes. As soon as this happens, pinch the tube at your lips and, while holding on tightly, put this end in the first empty bottle and let the wine flow. As the empty bottle nearly fills, slowly press the tube between finger and thumb in order to cur off the flow slowly rather than with a jerk. Sudden stoppage often stirs up the deposit. When the bottle has filled to the shoulders pinch the tube at the neck of the bottle being filled and put this end into the next bottle and Read more:Store
, Bottling
The short pulp ferment of method 2007-10-15 08:16:10 Method 1 makes wines of the heaver type; their flavors are more pronounced and their color more full than those produced by method
2. Those wishing for lighter wines more suitable for serving with meals should use method 2. The main difference in the two methods is that we ferment the fruit pulp itself in method 1, and the juice only in method 2. It will be appreciated that when fermenting the pulp we must as a matter of course get far more from our fruits. But we do not want too much in a light wine otherwise the subtle difference between a heavier wine and the popular lighter wines is lost.
The short pulp ferment of method 1 ensures that we get all the flavour and desirable chemical matter from our fruits in the right proportion.
The best method to use for each type of fruit is given with each recipe. It should be taken into account that varied amounts of fruit and sugar with the use of proper method produce distinctly different types of wine.
Campden Fruit-Preserving Tablets 2007-10-11 19:05:25 The sulphiting method is used by the trade, so we shall be following a method well tried and proved.
By the sulphiting method you can make hundreds of gallons of wines with the same unfailing success.
There is record i found here
United States Patent 4102911.
Sulfonating or sulfating method, Abstract:
A method for reacting sulfur trioxide and sulfateable or sulfonateable liquid organic compounds such as alcohols, and unsaturated or aromatic compounds is disclosed which comprises contacting said organic liquid with a gaseous mixture of from 2 to 20% by volume of sulfur trioxide and the balance an inert gas diluent, in a vertical cylindrical reaction zone that is at least about 25 mm. in diameter and comprises a straight cylinder having a gas-liquid contact length of at least 1.5 meters and having an annular inlet means for the liquid at the lower end of the reaction zone; the contact being effected by means of an upward stream of the gaseous mixture having sufficient velocity to form t Read more:Fruit
, Tablets
How much Campden Tablets ? 2007-10-09 20:11:30 When first preparing a must, I add 1 campden tablet per gallon when I add my pectic enzyme powder. This kills any wild yeast which my be on the skins of the fruit. At each rack I add ½ to 1 campden tablet per gallon. The fermentation helps protect the wine. After fermentation is complete, I rack it a final time and put it in a cool place to settle and clear. At this final rack I add 1 Campden tablet per gallon. I also often add a further ½ tablet per gallon at bottling, for wines which I fear could oxidize easily (i.e., low acid wines). It is perfectly acceptable, however, to add as many as two Campden tablets per gallon at every racking, up to four tablets per gallon total. Although I find this excessive.
Number of Campden Tablets
Required to Produce Adequate Levels of Sulphur Dioxide in Wine or Must. (displayed in parts per million)
Litres of Wine 1 4 8 16 23 46 50
No. of SO2 tabs
¼ 57 14.3 7.2 3.5 2.5 1.2 1.1
½ 114 28.5 14.3 7.2 5 2.5 2.3
¾ 42.8
Sulphites usage in Wine 2007-10-09 19:51:47 Just in case you happen to be one of those people who, even in these enlightened days, abhors the use of chemicals, let me assure you that sulphur dioxide (the solution which results when Campden tablets are dissolved) is quite harmless to humans when used in the proportions recommended. Indeed, as many as eight tablets (thirty two grains) may be used with safety, but such heavy dosing would prevent a ‘must’ fermenting.
Why are sulphites used in wine?
Metabisulphites are used in wine for two reasons:
1 To help prevent oxidation; and
2 To kill bacteria and any yeast except wine yeast; i.e., bread yeast, beer yeast, and wild yeasts. Wine yeast can tolerate moderate levels of SO2 without effect on performance.
Ancient winemakers produced sulphur dioxide by burning brimstone. The SO2 modern winemakers use comes in the form of sodium metabisulphite (powder or crystals) or potassium metabisulphite (campden tablets). While sodium metabisulphite can be used in winemaking,
Campden Tablets Usage 2007-10-09 18:22:25 When you walk over just a little bit, you will see that there are ingredient kits containing Acid Blend, Yeast Nutrient, Pectic Enzyme, Wine Tannin, Campden Tablets
, Pottasium Sorbate and Yeast Pack.
Sulfite has been used since the early days of winemaking as a preservative to protect wines from oxidation and microbial spoilage. For home winemaking, sulfite is commonly sourced from potassium or sodium metabisulfite powder or from sodium metabisulfite tablets, known as Campden tablets. Although potassium metabisulfite Campden tablets are now appearing on the market, they are still not very accessible to home winemakers. Some winemakers prefer adding the potassium form to limit the amount of sodium intake in their diets.
Each Campden fruit-preserving tablet contains four grains of sodium metabisulphite; therefore, any readers finding Campden tablets in short supply may ask their chemist for four grains of sodium metabisluphite (or potassium metabisulphite-there being two forms), Read more:Usage
wine-making enjoys 2007-10-08 01:42:57 There is no need for me to mention the enormous popularity this branch of home wine-making
enjoys, or that countless thousands of people all over the world embark with tremendous enthusiasm each summer upon turning wild fruits and surplus garden fruits into wines fit to grace the tables of a banqueting hall. Just let me say that, no matter how advanced methods become and how easily obtainable special ingredients for wine making are, there will always be in the hearts of everyone a place for the true country wines, for they have that indefinable ’something’ which sets them apart from all others, a uniqueness that cannot be found in any other wine either commercial or home produced.
The methods I use myself are described here, and although they are the simplest and the surest ever evolved, it is necessary to point out the complications that arise if these methods are not used.
Sulphiting’ method 2007-10-05 08:21:39 We need a method
which will destroy the wild yeast and bacteria on the fruits, the method, known as the ’sulphiting’ method, does just this and produces full-bodied, crystal-clear wines easily and quickly without fuss or bother. All that is necessary to achieve this are tablets costing just pennies. Campden fruit-preserving tablets are available in bottles of twenty from most chemist. In the ordinary way-and provided the fruit is not too heavily affected with wild yeast and bacteria-one tablet will destroy the undesirable element contained in one gallon of crushed bruit pulp, but we cannot be sure of this. Now, two tablets will surely do this, but being a comparatively heavy dose this might also destroy the yeast we shall be adding so that the ferment we desire does not take place. My method takes care of both these risks, not only destroying the wild yeast and bacteria on the fruits, but also allowing the yeast we add to ferment alone and unhinder
Yeast Fermenting Fruits 2007-10-04 19:01:22 The gray-white bloom that forms on grapes and other fruits is yeast put there by nature and it may be said that the first wine known to early man was the result of this yeast fermenting fruits crushed for a purpose other than wine-making. In the ordinary way, this yeast might well make good wine if allowed to ferment alone. Unfortunately with this yeast comes what we term ‘undesirable’ yeast (wild yeast), and several kinds of bacteria-each of which can ruin our wines. They bring about what we call ‘undesirable’ ferments that usually take place at the same time as the ferment we want to take place so that instead of a wine of quality the result is one tasting of flat beer or cloudy evil-smelling liquid fit only for disposal. Another bacterium, known as the vinegar bacterium, will turn wines into vinegar.
Since there is nothing we can do when any of these calamities has occurred, they must be prevented from happening. Clearly, we must destroy all thes Read more:Yeast
, Fruits
Method 1 2007-10-18 20:24:29 Crush the fruit by hand in a polythene pail and pour on one quart of boiled water that has cooled. Mix well. Crush one campden tablet and dissolve the power in about half an egg cupful of warm water and mix this with the fruit pulp. Leave the mixture for one or two hours. A little bleaching will take place but this is nothing to worry about. After this, take one-third of the sugar to be used (or approximately one-third) and boil this for one minute in three pints of water.
Allow this syrup to cool and then stir into the pulp. Then add the yeast (or nucleus) and ferment for seven days. After seven days, strain the pulp through fine muslin or other similar material and wring out as dry as you can. Put the strained wine into a gallon jar and throw the pulp away. Then boil another one-third of the sugar in one pint of water for one minute and when this has cooled add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and continue
METHOD 2 - continue 2007-11-05 08:56:23 …Plug the neck of the jar with cotton wool or fit a fermentation lock and ferment in a warm place for fourteen days.
After this, boil the remaining sugar in the remaining half-pint of water for one minute and when cool add it to the rest. refit the lock or plug the neck of the jar with fresh cotton wool and leave in a warm place until all fermentation has ceased. The recipes are designed to make one gallon of wine, it two gallons are being made at once twice the amount of each ingredient must be used (including Campden tablets) and the sugar and water added in double quantities. This principle applies where three or four gallons are being made and it is easy enough to work out. Just to be sure that mistakes do not occur when adding the syrup-sugar and water- stick a label on the jar and note on this the amount added. Readers will be quick to appreciate that certain fruits are more suitable than others for making certain types of wine. Clearly, it would be
METHOD 2 2007-11-05 08:54:43 METHOD 2
Crush the fruit in a polythene pail and add one quart of boiled water that has cooled. Mix well. Crush one Campden tablet and dissolve the powder in about half an egg cupful of warm water and mix this with the fruit pulp. Leave the mixture in a cool place for twenty-four hours, stirring twice during that time. Strain through fine muslin or other similar material and squeeze gently but not too hard. Discard the fruit pulp.
Then boil one-third of the sugar in half a gallon of water for one minute and allow to cool. Mix this with the juice and return the lot to the polythene pail. Then add the yeast (or nucleus), and ferment for ten days. After this, pour the top wine into a gallon jar leaving as much of the deposit behind as you can. Boil another one-third of the sugar in half a pint of water for one minute and when it is cool add it to the rest. Plug the neck of the jar with cotton wool or fit a fermentation lock and ferment in a warm place for fourteen da
Recommend Site To A Friend
