1 of 4

Write now Article Tools

The Home Winemakers Manual
STEP BY STEP WINEMAKING <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:off ice:office" />

In southern <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:off ice:smarttags" />California, the annual grape crushes usually starts in mid August and ends in early October.
Many factors influence grape ripening time including: grape variety, temperature, soils, irrigation practice, sun light, etc.

FRUIT
"Wine is made in the vineyard," and high quality wine can only be made from quality fruit. When grapes are picked too early, the wine may be high in acid, low in alcohol and lack fruit flavors and aromas. When grapes are picked too late, the wine is often low in acid, high in alcohol and has stewed fruit, raisin or prune flavors. "Second crop" fruit often makes poor quality wine. Professional winemakers get 150 to 180 gallons per ton, but home winemakers seldom get more than 140 to 150 gallons. Bulk wine containers must be topped up regularly and kept completely full, so winemakers always produce extra wine.

Nominal Sugar Levels
17 to 19 Brix for sparkling wine.
19 to 22 Brix for blush and light white wines.
22 to 24 Brix for Chardonnay and Sauvignon Blanc.
23 to 25 Brix for most red wines.
GRAPE PROCESSING
Grapes can deteriorate quickly on a hot day.
Boxes of picked grapes should not be left in the hot sun.
Grapes should be moved to the winemaking area quickly.
Winemakers prefer fruit picked early in the morning when the grapes are cold.

Crusher
For most home winemakers, a hand crank crusher is the most practical method of crushing fruit. Both single and double roller crushers work well. Good machines can be cranked easily, but poorly designed and poorly constructed machines are often difficult to turn. Power crusher/stemmers crush the grapes and remove the stems in one simple, fast operation. Removing the stems from white grapes is not necessary if the grapes will be pressed immediately (stems make pressing easier).

Stems can be removed from red fermentations by hand using the following technique.
Place a clean, plastic milk crate on top of a clean, plastic trash can.
Place a few pounds of crushed fruit in the bottom of the milk crate and use a scrubbing motion.
The crushed fruit will drop through the crate.
Discard the stems from the crate and repeat the process.

Sulfur Dioxide (SO2)
Making quality table wine without using small quantities of sulfur dioxide is difficult.
Sulfur dioxide helps control native yeast and bacteria.

• 1
• 2
• 3
• ...
• 7
• next page >>

Add your voice

Know something about How to make homemade wine?
We want to hear your view. Write now!