Winemaking

Supplies

Equipment

• Fermenter: food-grade container (usually plastic that comes with a cover that allows you to attach an airlock
• Carboy: bottle-shaped container made of glass or food-grade plastic where wine goes after primary fermentation
• Airlock: prevents oxygen and spoilage organisms from entering the fermenter, while allowing fermentation gas to escape
• Thermometer: a good thermometer ensures that the must is at the right temperature for fermentation
• Hydrometer: measures specific gravity and is used to monitor the progress of fermentation
• Siphon and hose: used for transferring wine from one container to another while leaving the sediment behind
• Corks/Corker: compress the corks and insert them into bottles
• Bottles

Must

The must is the unfermented grape juice that becomes wine. Juice can be sourced a few different ways:

• Winemaking juice and concentrates:
  • Juice from many varieties of winemaking grapes is available. It is usually sold concentrated and may also include yeast, additives, oak, and clarifiers
  • Easiest and fastest way to make wine at home
• Grapes:
  • Table grapes (the ones available at most grocery stores) have less sugar, thicker skins, and firmer pulp than wine grapes and are not suitable for winemaking
  • Wine grapes can be purchased, but can be expensive and are only available in season
• Store-bought grape juice:
  • Most red American grape varieties have a “foxy” scent and taste
  • Need to avoid preservatives as they will hinder fermentation
  • Least expensive option and great for practicing techniques, but final product may be lackluster

Yeast

One of the most important elements that distinguishes wine from grape juice. Yeast convert the sugars in the must into alcohol and carbon dioxide through the process of fermentation. There are hundreds if not thousands of varieties of wine yeasts available.

Process

1. Clean and sanitize equipment
2. Add juice and yeast
3. Primary Fermentation
4. Secondary Fermentation
5. Stabilizing and Fining
6. Bottling

Clean and sanitize equipment

Cleaning and sanitizing is the foundation for making safe, high-quality wine. Everything that touches your wine supply needs to be sanitized. This is a 2-step process: first remove materials and second kill germs and bacteria. Contaminants can prevent fermentation or cause “off” tastes and bacteria can result in vinegar instead of wine.

Add juice and yeast

Add the juice to a cleaned and sanitized primary fermenter. Measure specific gravity using hydrometer to determine the starting sugar content. Add any flavorings at this time, such as oak or elderflower. Ensure that the temperature of the juice is 72°–75°F and then add yeast, following all instructions on the yeast packet.

Primary Fermentation

Cover the primary fermenter and attach an airlock. Be sure to fill the airlock with water. Place the fermenter in a location with a temperature of 72°–75°F. Fermentation should start within 24–48 hours, allow to ferment for 5-7 days. (Fermentation temps and times vary based on yeast and wine type)

Secondary Fermentation

Place the primary fermenter up at least 3 feet and siphon the wine into a clean, sanitized container, leaving behind the thickest sediment. Attach and airlock and ferment at 72°–75°F for 10 days.

Stabilizing and Fining

Potassium sorbate is a stabilizing agent which prevents yeast from multiplying further. Metabisulphite, often sold as campden tablets) is a preservative which releases sulfur dioxide to kill molds, yeasts, and bacteria in the wine. It also prevents oxidizing of wine. Isinglss is a fining agent which helps remove organic compounds to improve clarity. It works by forming a stable sediment that can be discarded. After adding stabilizing and fining agents leave wine at 72°–75°F for 14 days to clear.

Bottling

Siphon wine into clean, sanitized bottles. Ensure that no sediment is siphoned into the bottles. Seal with a good quality cork leaving two finger–widths of space between the cork and the wine. Leave bottles upright for 3 days before laying them on their sides, to allow corks to seal. Store bottles in a dark, cool, temperature-stable place. If properly sanitized and stored, wine should last several years.