by NancyN

Created on: January 30, 2009   Last Updated: May 05, 2011

Winemaking is a terrific hobby, and is not as hard as many think. Even the novice winemaker can turn out a very good product if recipes are followed and procedures are understood. It's important to learn the basics, but winemaking is really pretty simple. It doesn't have to be a sophisticated process. For instance, the first fermenting can take place in a plastic pail - food-grade of course. The subsequent product can be bottled for fermenting in recyclable two-liter pop containers. There is actually an advantage to using plastic bottles: they are more flexible under the pressure of fermentation and tend not to break as some glass bottles will do. If the homemade wine will be given as gifts, buy conventional glass wine bottles and slap on your own labels.

While grapes are the traditional main ingredient for most wines, enthusiasts often experiment with other fruits as well as edible flowers and herbs. Winemaking books, available from the library or bookstore, will have suggestions for base products and for tasty combinations. It's possible to purchase complete kits, and some beginners might feel more comfortable starting this way, but wine can be made successfully with just a few basic pieces of equipment.

A roomy bucket is used for fermenting the must, which consists of the mashed fruit, juices, or steeped flowers and herbs, plus the sugar and additives. A breathable cloth is the only cover needed at this stage. Once fermentation has taken place the fluid is pressed from the must and siphoned (or racked) into glass containers. Hydrometers are used to measure sugar content, which determines the final percentage of alcohol. During the last stages of winemaking a rubber bung and S-type airlock are needed to lock out oxygen, allowing for optimal final fermentation.

Cleanliness is absolutely essential in winemaking. Additives are used for sterilizing all the wine-making equipment and for killing the bad bacteria in the must. Sodium or Potassium Metabisulfite is used on equipment. Campden tablets can be used for both equipment and the must. Other additives needed to ensure proper fermentation are sugar, yeast, and water.

Wine needs little attention during the fermenting process but it's important to rack the wine several times to remove as much of the sediment as possible. A clear wine is superior to a cloudy one. Take the time to clarify homemade wine and it will sparkle like a jewel when held to the light.

Aging is the final step. After the wine is racked for the last time into permanent bottles it must sit for months or years to develop the full quality of flavor. White wines can age for six months or a little more before tasting, while reds need a year or so. Novices should use recipes and follow aging requirements closely. Aging too long can be as unsatisfactory as not aging enough. Newly corked wines need to sit upright for at least a day, then stored on their sides so that the cork will be in contact with the wine and stay moist.

Keep in mind that these are just the basics. Good winemaking books will be filled with tips and tricks to bring out the best in homemade wines. It won't take long before the fledgling winemaker becomes an experiences vintner!

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