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Copyright 2009-2015 Mirko Davidovic
In today's world each region is influenced with vast
multi-ethnic diversity. The food that we consume is just as
complex producing a definite acquired taste.
Wine is no exception.
Making wine is truly an art. "Scientific" approach and
procedures will get you so far, but to make a perfect batch of
wine it will take your personal touch.
To start off, the best fruit for making wine is grape. This is
truly the fruit of the "gods" as it is the only fruit balanced
in every respect. It has the right equilibrium of sugar , acids
(tartaric, Malic, Ascorbic etc.), yeast nutrients, tannins,
water content, etc. Most other fruits, although will produce
good wines, are usually lacking either one or more compounds to
attain perfection.
Wine is produced by anaerobic fermentation. The alcohol content
is directly proportional to the sugar present in the juice. All
of the other ingredients, whether natural or supplemented, are
to enhance the taste, ability of yeast to convert sugar to
alcohol, catalyze the conversion process, and to add the bouquet
to the finished product.
If this is your first time attempting the art, the following
fool proof, easy method should be your first try. Purchase five
gallons of good quality grape juice from local wine supplier or
a grocery store.
If white wine is preferred, some of the better juices are:
Sauvignon Blanc, Riesling, Chardonnay, Chenin Blanc.
For red Wines: Cabernet Sauvignon, Zinfandel, Merlot, Pinot
Noir, Cabernet Franc.
Most of the juice producers have already sulphanated the juice
(for sterilization) and added the yeast.
Open the pail, smell, and taste the juice. There should be
slight wine-like odor and the juice should taste like premature
sweet champagne. This indicates that the primary fermentation is
on its way.
Transfer the juice to a clean five gallons sterilized carboy
leaving approximately three inches from the top. Place the air
trap and leave it for approximately one month.
If the juice is not fermenting and it has not been sulphanated,
add two campden (sodium/potassium-metabisulphate) tablets for
each one gallon of juice (10 tablets for 5 gallons). Make sure
that it has dissolved completely. Crushing the tablets speeds up
the process. Cover and leave for 24 hours.
The sulphur from sodium/potassium-metabisulphate, once released
throughout the juice, will destroy any yeast within twenty-four
hours. There are millions of wild spores present in the fruit,
so do not play the hit and miss method with your wine. Purchase
good quality wine yeast and add it to the juice following the
manufacturer's instructions. It usually comes pre-packaged for
five gallon batches.
The juice is usually packed in a five-gallon
polyethylene/polypropylene pail. This container is perfect for
primary fermentation. Make sure there is room for expansion as
it will overflow. Once a day for the following week, open the
pail and stir the juice with a clean ladle, plastic paddle,
etc.... Place the lid on top of the pail and make sure the seal
is not airtight.
The gas produced is carbon dioxide, which exerts a lot of
pressure. It will split the container if not allowed to escape.
Once the rapid fermentation has slowed down (approximately 1
week), transfer the juice to the five gallon sterilized carboy,
place the air-trap and leave it for about one month.
For both methods, the carbon dioxide emission will be rapid at
first and as the time passes it will slow down significantly.
The rate of the bubbles being released through the air-trap will
be a good indicator. The ambient temperature at this stage
should be around 70 degrees F. A cool basement is ideal . The
carboy should be placed away from any source of heat or direct
sunlight. The sunlight rays contain enough energy to oxidize the
young wine.
One month later, there should be enough sediment, lees, on the
bottom of the carboy. Rack the wine to the second clean,
sterilized carboy and replace the air lock. Care should be taken
as not to disturb the sediment. If left behind, the yeast will
start feeding off the lees, and produce undesired off-flavors.
Rack it again in three months followed by three-month intervals
until finished. Each time you siphon it do not be afraid to
taste it. The longer the wine stands the clearer it will become.
Once the fermentation has ceased, the wine is ready. Filtering
the wine is recommended if you plan to bottle it, otherwise
drink it.
BON VOYAGE
About the author:
Mirko Davidovic is CEO of http://www.4income.net and
http://www.winemakingplus.com . V.P. of a successful
manufacturing corp. with formal education in Chemical Eng. ,
Biochemistry and Psychology. Mirko's main objective is to
empower individuals to achieve their financial dreams,
celebrating with their own exquisite, mouthwatering wine.
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