How to Learn Easy Wine Making

Vintners usually shun most modern winemaking equipment. Some say it is because the equipment alters the taste. Others say it is because homemade wines are better quality. Whatever the reason, among winemaking enthusiasts homemade wines are far superior to machine-made wines. Winemaking as a hobby involves a certain skill that is only developed through repetition and practice. When you use machines to make wine, the personal touch is lost. Many people say that the personal touch is what gives wine such great taste. If you are considering delving into winemaking as a hobby, there is an easy process to make your own wine that does not involve any special techniques.

First, put all the grapes in one large vat or container and soak them using plain water. Do not use tap water; fresh water is preferable. This will not need to be done long – the maximum amount of time should be three or four hours. After this is done, take the grapes and extract the pulp from them. You can do this one of two ways: hand-pressing them or doing it the old-fashioned way by stomping on them. Make sure your feet are clean before you stomp on them. Then, take a suitably large container, dump the pulp in, and add your fermenting components like yeast, sugar, acid, etc. Seal the container and leave it undisturbed for seven to ten days.

After the mixture is fermented, open the container and strain the resulting liquid to remove the seeds, skins and other unnecessary by-products. This is the time to test the temperature, as well. Proper temperature is around sixty to sixty-five degrees Fahrenheit. Here is a tip for fermenting the wine: store it in a dry place that is not affected by weather changes. The fermentation process will generate the heat the wine needs, so leaving it alone for several days will be enough for it. Doing this will liberate you from having to check the temperature every few days. To check if the wine is fermenting, look for bubbles and foam. If the wine is not fermenting, these will not be in the liquid.

After straining the liquid once, seal the container once more and let it sit for two months. This will ferment the wine until it is almost perfect in taste and consistency. At the end of two months, reopen the container and strain the wine again, this time using fine cheesecloth. Depending on the taste you want to achieve, you may wish to repeat the fermenting and straining process every two months until the wine reaches the consistency you desire. It is not recommended to wait less than two months before attempting this, as the fermentation could be disturbed, which would ruin the wine.

Finally, after straining the liquid with the cheesecloth, pour it into bottles and cork them. Leave those bottles in a standing position for five days in a room with a constant temperature of fifty-five degrees Fahrenheit. After five days, tilt the bottles at an angle. This starts the aging process. It is very important that the wine touches the cork during this time. Leave the bottles titled, undisturbed, for an additional two months. After two months, uncork the wine and test it. If the taste has matured with distinct bouquet and little to no sourness, then the wine is ready for drinking. Congratulations, you have made your own wine!

Using a simple process like this, it is possible to make a lot of wine. You could sell it at a profit; host wine-tasting parties, etc. There are many options to consider with good wine. Uncork the bottles and let the good times flow with homemade wine, brewed right in your own house.