One More Time
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Have you been enjoying wine for some time, and are ready to take things to the next level? Have you thought about making your own wine, but are afraid that it seems much too complicated? Now is the time to start because it really is very simple, it will save you a bunch of money, and best of all, you can impress your friends and family with your talents.
Let's make our first batch from grape concentrate since this eliminates crushing the grapes. This offers another big advantage because you may want to get started and it is the middle of winter. Grape concentrate is available all year long from a store or website that sells wine supplies, and usually you can get most any variety.
Supplies Needed
Buy a can of concentrate that will make 5 gallons of wine after water is added. While at the wine store, you should pick up a plastic bucket with lid for fermenting, two 5 gallon glass carboys with stoppers and cleaning brush, an airlock, plastic hose for siphoning, and a hydrometer to measure alcohol content. You also need wine yeast to get the fermentation going, and Campden tablets which actually stop fermentation. You should get all this for about $75. Before you begin, make a solution of 4 Campden tablets per quart of water and rinse your equipment so it is sterilized. You might want to do this outdoors since this solution gives off sulfur dioxide which doesn't smell very good.
Primary Fermentation
Pour the concentrate into your plastic bucket and add water as directed on the can. Make sure the bucket is only 2/3 full so there is room for the fermentation to take place. Take a sugar reading with your hydrometer and make sure the specific gravity is 1.085. Add sugar if necessary. Add 1 Campden tablet per two gallons of juice, cover and let stand at least 24 hours. This will kill any natural bacteria or yeast present in the juice. Move your bucket to a location where the temperature can be maintained at about 75 degrees to start the fermentation. Add Montrachet yeast at the rate of 1 gram per gallon, cover the bucket and insert an airlock in a hole in the cover. This will let excess gas out of the bucket but will not allow air to get in. After about 24 hours the juice will start foaming and bubbling. Now move the bucket to a location where the temperature is 60-65 degrees and let it sit for 7-10 days. The bubbling will stop and fermentation is over. The specific gravity should be less than 1.02 indicating that most sugar has been converted to alcohol.
Secondary Fermentation
It is time to rack the wine. Use flexible tubing to siphon the must into your carboy. Be careful to leave all the sediment in the plastic bucket. There should be enough liquid to fill the carboy to the top, but if not, you may add a little water to top it off. We don't want any oxygen to get in and spoil the wine. Attach an air-lock to the carboy and fill half full with water. The must should stand for another 4-6 weeks or until the juice is clear. Take a reading with your hydrometer to insure the specific gravity is 1.00 or less. Fermentation is complete so you should rack the wine into another carboy and add 1 Campden tablet per two gallons to make sure there is no more fermentation.
Ageing and Bottling
Now is a good time to snooze. Ageing will last from 6 months to two years, or longer depending on the grape and your objectives for taste and complexity. Wine should be placed in a dark location at 50-60 degrees. During the 1st year you should rack the wine every 3 months and also taste it at the same time to judge progress. If after 3 rackings, the wine is still not clear, you can add bentonite at rate of one teaspoon per gallon. This will cause the particles left to precipitate and you can rack one more time. Now bottle the wine and let it continue to age. Enjoy white wine after 6 months of ageing, while red wine takes 12-24 months to reach its peak.
Gino Marino is a grape growing and wine making expert. For more information on
wine making at home visit http://www.grapesmakewine.com
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HAMMERFALL - One More Time
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