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HOW CAN YOU MAKE WINES?

Introduction to Winemaking

Home winemaking is an enjoyable, educational and satisfying hobby. Winemaking recipes make the process easy and simple instructions ensure success. The basic steps are easy to learn and practice. Advanced principles and techniques are not difficult to master, but are not required to make good wine. This website, The Winemaking Home Page, strives to be the definitive resource for the amateur home winemaker.
The traditional homemade wine base ingredient is the grape because it naturally contains the correct mix of sugar, moisture, tannin, and nutrients required for fermentation and preservation, and it even carries its own yeast. But in truth, wine can be made from almost any non-toxic plant or plant part if additional ingredients are supplied in the correct amount. It may not be great wine or even good wine, but it can be made. This site exists to help you make only good-to-excellent wine.
A great variety of winemaking recipes encompassing a great variety of base ingredients and simple winemaking instructions are included to simplify the process and ensure success. Numerous hints are passed along in the recipes to help you avoid problems particular to a given ingredient. For example, the instruction to "squeeze gently to extract the juice" in a recipe is a hint that vigorous squeezing will lead to a problem later on -- specifically, cloudy wine that refuses to clarify.
The essential steps in winemaking can be summarized as follows:
Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.
Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.
Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).
Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.
When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.
Strawberry Wine (1)

3 lbs. fresh strawberries
2-1/2 lbs. granulated sugar
2 tsp. citric acid
water to make 1 gallon
wine yeast & nutrient

Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Bottle when clear. Allow to age at least 6 months. Will improve to one year.

Strawberry Wine

3 lbs. fresh strawberries
2-1/2 sugar
water to make 1 gallon
yeast

Place all ingredients except yeast in crock. Crush fruit with hands and cover with 5 pints boiling water. Stir with wooden paddle to dissolve sugar and simultaneously mash the strawberries. When cooled to 80-85 degrees F., add yeast. Cover and stir daily. Strain on 7th day, transfer to secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack after 30 days and again after additional 30 days. Add additional one cup sugar and 1/3 tsp citric acid dissolved in 1/2 cup water and ferment another 30 days. Rack, ferment additional 30 days, then rack again. Bottle when clear. Allow to age at least 9 months.
TOMATILLOS

The common tomatillo (Physalis philadelphica), also known as the Mexican groundcherry, husk-tomato and strawberry tomato, is related to the grape or prairie groundcherry (Physalis viscosa), the longleaf groundcherry (Physalis virginiana), and Wright or sharpleaf groundcherry (Physalis wrightii). Erect, bushy, or sprawling plants with drooping, bell-shaped, yellow to cream-colored flowers and berries completely enclosed in loose papery husks (actually, an enlarged calyx). There are numerous similar groundcherry species and varieties native to Central and Southern United States, Mexico, and Central America. The common tomatillo can be weedy in crop fields, but is typically not considered a weed in natural habitats. Tomatillo is cultivated for its edible fruits, but has escaped cultivation in some areas. It was introduced from Mexico.

Mature berries are yellowish to orange or purple, enclosed in pendant papery husks which are loose, ovoid, 15-35 mm long, 10-ribbed, angled to rounded. Berries disperse enclosed in the husks. Seeds are numerous, yellowish, round to kidney-shaped, flattened, minutely pitted, 2 mm long. Berries of the grape groundcherry are sticky and typically purple at maturity. Tomatillo berries are light green in color, turning yellow and then orange to purple with splitting husks at maturity.

UCHUVAS WINE
3 lbs fresh uchuvas
2-1/4 sugar
3-1/2 qts water
1 tsp yeast nutrient
When ready to make wine, pour boiling water over raisins (or sultanas or currants) and let soak about 15 minutes. Meanwhile, drain grain. Remove husks and wash and chop the uchuvas s. Mix grain, chopped uchuvas, and the peels of the citrus fruit (careful to remove all white pith) and pass through a mincer. Place minced ingredients in nylon straining bag in primary. Add sugar Add 3-1/2 qts boiling water and stir well to dissolve sugar. Cover and allow to cool one hour. Pour all liquid into secondary and top up with water to within 2-1/2 inches of airlock. Rack after 3 weeks, then again every month until wine clears and no additional deposits form during two-week period. Bottle and allow to age 9-12 months. [Author's own recipe]
COROZO WINE
5 kilos of corozo
2-1/2 lbs sugar
1 tsp yeast nutrient
1 crushed Campden tablet
water to one gallon
Chop the corozo or run them through a mixer. Place in primary and add one quart warm water. Stir in Cover and set aside 12 hours. Add yeast, recover primary and set aside another 12 hours. Meanwhile, bring remainder of water to boil and stir in sugar until completely dissolved. Cover sugar and allow to cool to room temperature.
GLOSSARY
Fermentation:
The process of yeast acting upon sugar to produce alcohol and carbon dioxide.
Fermentation Bottle:
Sometimes called the secondary fermentation vessel, a fermentation bottle is a shouldered, small-mouthed glass jug or carboy in which the liquor or juice is placed to complete fermentation under a fermentation trap.
Fermentation Media:
The pulp or other solid material from which wine will be made. Fermentation media differs from must in that the must is the media, the water, the yeast, and all other ingredients mixed together, while the fermentation media more narrowly refers to the crushed grapes, chopped raisins, pulped peaches, cracked wheat, or other material used either for flavoring, natural sugar content, or both. It is also called the base ingredient or wine base.
Fermentation Trap:
A glass or plastic device designed to use water as an insulator to protect the fermentation media from contamination and exposure to fresh air, while at the same time allowing carbon dioxide produced by the yeast to escape the fermentation vessel. Also called an air lock, bubbler or airlock.
Maceration:
The period of time fruit juice spends in contact with the skins and seeds.
Vinegar:
"Sour wine," caused by vinegar-producing bacteria, most notably acetobacter. These bacteria are principally airborne, but are also carried by the so-called vinegar fly.
Yeast:
A unicellular fungi, principally of the genus Saccharomyces, capable of fermenting carbohydrates. Before adding yeast to a liquor or must to initiate active fermentation, it should be "started." After mixing the primary ingredients, but before adding crushed Campden tablet or other sterilizing compound to the must, set aside one cup of the liquor or juice into which the yeast nutrient (or energizer) is dissolved. Add 1/2 to one tsp. yeast, stir gently, and allow to sit, covered with a clean towel or cloth, in a warm place. Allow the culture to "bloom" (grow) a total of 24 hours since adding Campden to the must. Then add this cup of yeast culture to the must, stir and cover, and allow the yeast to "do its thing."
Yeast Nutrient:
Food for the yeast, containing nitrogenous matter, yeast-tolerant acid, vitamins, and certain minerals. While sugar is the main food of the yeast, nutrients are the "growth hormones," so to speak

WINEMAKING:
THE BASIC STEPS

The essential steps in winemaking can be summarized as follows:
Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.
Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 30- degrees C
Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 25-30 degrees C until all bubbling ceases (after several weeks).
Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.
When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave corked bottles upright for 3-5 days and then store them on their side at 30 degree

wineprojet6A

jueves, 6 de septiembre de 2007

WINE PROJECT - 6A 2007

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HOW CAN YOU MAKE WINES?