Tag: Making

Wine Making Hydrometer Basics

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A hydrometer is an indispensable tool in the winemaker’s arsenal. Hydrometers are used at different stages in the wine making process, and by learning what your hydrometer is saying you’ll be able to refine your wine making techniques.

Basically, the heavier, or denser a liquid is, the higher the hydrometer will float. When just starting a batch of wine, the juice is “thick” with sugars. When fermentation occurs the juice goes from the thicker, syrupy consistency to a thinner liquid containing more alcohol. Thus, a hydrometer will float at different levels all throughout a fermentation as the liquid goes from “thicker” to “thinner”.

Specific Gravity is one scale on your hydrometer. This scale is based on the weight of water. A hydrometer floating in water will have a specific gravity of 1.000 When you start a batch of wine a typical specific gravity reading will be around 1.080. At that point the juice is 8 percent thicker than water. When fermentation is complete, the reading will be around 0.995, meaning that the sugar has been turned into alcohol and the juice is now thinner than water.

Another scale on your hydrometer is potential alcohol (PA). To arrive at potential alcohol readings you must measure the PA at the beginning of fermentation and also again at the end. An example might help here. Suppose you measure the PA of your juice at 14 % when beginning fermentation. This reading means that “potentially” you can get 14% alcohol from your juice. But not all fermentation use up every bit of sugar. If you take a reading when fermentation is complete and the PA is 1%, then your wine has 13% alcohol, the difference between the two readings.

Another scale on most hydrometers is Brix, also known as Balling. This is usually used by advanced wine makers and also commercial wineries. The Brix scale shows the percentage of sugar in the juice by weight. For instance, if you have a reading of 22 on the Brix scale, that means the juice is made up of 22% sugar by weight. Wineries will use this scale to determine that their juice can produce the percentage of alcohol they desire.

A hydrometer is a very useful tool for the homemade winemaker. The more you use one the more familiar you’ll become with the various scales and how powerful their information they provide can be.

Yeast in Homemade Wine Making

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Yeast kicks off the fermentation process in wine making. After adding it to your must, it begins to consume the sugar, producing equal amounts of ethanol and carbon dioxide.

There are wild yeasts everywhere around us, including on the skins of grapes if you’re making wine from fresh fruits. Generally, winemakers discourage these yeasts from fermenting by adding sulfites to kill them off before they can get started. This is done so the winemaker has more control over the fermentation and can produce a consistent wine from batch to batch.

There are basically two types of wine available to home winemakers; liquid and dry.
Most homemade winemakers prefer to use dry yeast. It’s easier to store and to work with.
A subject of debate among homemade winemakers is whether or not to re-hydrate the dry yeast you’re working with. I’ve found that re-hydrating is really not necessary and in fact can lead to problems if the process is not done exactly right.

Two things that can adversely affect the performance of your yeast are the temperature and also the oxygen level. In order to achieve a proper, vigorous fermentation the temperature needs to be maintained between 70 -75 degrees. There are exceptions and variations to this. Some white wines are fermented at lower temperatures to enhance certain flavors, but special yeast is used to do this.

Oxygen is needed during primary fermentation because the yeast are multiplying rapidly during this stage and without air this multiplying can be severely restricted. During primary fermentation the use of an airlock is discouraged so the wine can get all the oxygen it needs. Primary fermentation lasts approximately 7 days and 70 percent of the fermentation is complete at this point.

During secondary fermentation the wine is usually placed in another vessel with an airlock attached. The airlock is to allow carbon dioxide to escape while preventing bacteria and other micro-organisms. The reduced exposure to air also gets the yeast to stop multiplying and put its energy into making alcohol.

Yeast is a crucial part of homemade wine making. The more you learn about yeast and the fermentation process, the more you’ll be rewarded wine batch after batch of consistent, delicious homemade wine.

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Making Wine at Home

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People’s love for wine has extremely grown today. Not just in some countries but all over
the world. This is reason enough that the need to know how to make homemade wine is
tremendously increasing for personal consumption. Wine making equipment and supplies
today are readily available in stores anywhere. It allows wine lovers to make it possible
for themselves to stack their wine racks with their own homemade wines. The best thing
you get in making wine by yourself is fulfillment and contentment for the efforts spent.

For many years people have tried making their wines especially red and white wines at
home and have failed. As more people have tried to make this a hobby the materials,
supplies and recipes are being improved. The wine making kits help a lot and more
people learn to love and make home wine making their leisure and gratification. There
could even be times when some group of wine lovers exchange recipes to improve the
flavor of their own batches. How one person appreciates his/her homemade wine would
not be the same as how others would also value theirs. However, the kits available for
making homemade wine help make unswerving and dependable results so that more
people would enjoy the same wine.

For special family occasions like Christmas, birthdays, anniversaries, reunions and other
more wine makers and lovers may make special wines in preparation for these occasions.
This would make the special day enjoyable. As you look forward to the gathering, you
can time the preparation of your vintage as you know when to bottle and how long the
aging period is in time for the occasion. You also will reap financial benefits by making
your own wine at home. Wine connoisseurs will only tell you that the more expensive
the wine the better it tastes, but this is not true all the time. The more you keep on
making your own home made wine soon you will be able to produce an excellent and
exceptional tasting wine.

Normally, the more you learn about something the more you learn to appreciate its
complexities. The more you would love to do it. The same thing goes with wine
making at home, the more you learn to make it, the more you will love to do it.

As you keep doing this, in just a short period of time you’ll find yourself into that hobby
and wine making at home will be your passion then. You will absolutely enjoy it, even
your family and friends will get into your passion. Dare yourself…Homemade wine
making is really a grand and exciting learning experience. Make it a hobby, be satisfied
and enjoy.

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Wine Making Recipe

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Below you will find the basic steps to making a delicious wine. This method can used both for whites and reds. It’s great for beginning winemakers who are looking for a simple recipe, with simple ingredients.

Ingredients:

11 ½ kg of Grapes
5 ½ kg of sugar
10-11 liters of Water (plus more for topping)
2 ½ tsp. dried Pectic Enzyme
5 Campden Tablets
4 tsp. Yeast Nutrient
1 package of Wine Making Yeast
6 ½ tsp. Sparkalloid

Winemaking Method:

1. Put 5 Campden tablets in a jug of water and spray the solution onto your work area. Let act for 10 minutes. Rinse and let air-dry.

2. Use a crushing grate to process our grapes. Extract as much juice as possible, and remember to remove any stems.

3. Dissolve 4 kg of the sugar into 8 liters of warm water. Pour into primary fermentor, along with the must.

4. Add water to the fermentor until you reach the 5-½ gallon marker.

5. Use a hydrometer to test the prepared must. You must look for a SG of 1.113-1.1123, and a PA of 15.

6. If the hydrometer reads the proper numbers, allow the must to rest for one day.

7. Combine the yeast nutrient with yeast, some sugar and lukewarm water. This will activate the yeast. Let sit for 20-30 minutes. It should become bubbly and cloudy.

8. Incorporate the yeast mixture into the fermentor and cover, without mixing.

9. For best results, temperatures must be between 18°C-24°C. Once two days elapse, mix the fermenting must once or twice a day to ensure even fermentation, for 5-7 days.

10. Test the mixture in a hydrometer for a SG of 1.03.

11. Eliminate any pulp from the top using a strain. Make sure to remove any liquid that has been left behind in the pulp.

12. Use a hose to siphon the wine into a secondary fermentor. Once again, top with water to 5-½ gallon marker and equip the carboy with a wet airlock. Allow to ferment for another 4-6 weeks.

13. Siphon the wine once more.

14. Use a fining agent, such as 6 ½ teaspoons of Sparkalloid to clarify the wine.

15. At this stage, maintain wine at temperatures between 5-10 degrees Celsius.

16. Before you bottle, you should taste the wine for sweetness. If you decide to add more sugar, make it into syrup so that it thoroughly dissolves in the wine. To stop any yeast being awakened by the sugar, add a dose of crushed Campden tablets or sodium bisulfite. If adding sugar, allow to rest for at least one week before you bottle.

Kentucky Wine Making

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Most people would never think of Kentucky as being a good source of wine.  However, a winemaker named Jean Jacques Dufour in 1798 planted the first commercial vineyard in the small town of Nicholasville Kentucky and in 1860 Kentucky was known as the third largest producers of wine.  Of course this all came to a grinding stop when prohibition hit.

Today with special agriculture business grants and other government incentives the winemaking industry in Kentucky has been revitalized.  There are new vineyards popping up all over the place and now Kentucky has almost a thousand acres of grape planted ground with 50 registered wineries.

It is central Kentucky that boosts the most used soil for grape growing.  Some say that the soil in the bluegrass is likened to that to the soils in France. Kentucky was once covered with sea water and thus it is rich in limestone from the deposits of the fossils of shell fish.  Though the soil is good the climate is not.

Kentucky’s climate is considered to be in a moderate zone, the summers are warm and the winters are cool.  The weather in Kentucky is highly influenced by the Gulf of Mexico and thus it gets an average of 50 inches of rain per year.

Alas, the weather is a changing!  For the past ten years Kentucky has been in a moderate to severe drought and vineyards have to be hand watered to keep the vines from dying.

The weather in Kentucky changes quickly and they have had problems with spring frosts, ice storms and days of cold, all taking a toll on the grape crop.  So why do people want to grow grapes in Kentucky?  Well because when they do grow and the weather is good then the harvest is of great grapes and better wine.

One of the problems that Kentucky has faced is that the State does not have any guidance on what to grow, how to grow it or anything.  People were simply guessing or going by what their gut told them.  This was finally addressed in 2005 when the state hired a viticulturist and enologist.

There is a debate on varieties to plant in Kentucky and with the whole industry being quite new, there is lack of good history and data.  Some want a certain variety others want a different one. The ones that follow along with the recommendations of the state will get grants and cost help.  The ones that go there own way will have to do so on their own.

So what grapes are being grown in Kentucky?

Vidal Blanc
Chambourcin
Norton
Marechal Foch
Cayuga

No matter what grape is grown it is suggested that the vines be on grafted rootstock. Because of the abundance of disease and bugs in Kentucky it is practically unheard of to try and grow organically here.  The hot muggy summers give rise to black rot, powdery and downy mildews, phomopsis leaf and cane spot disease. The insects they deal with are Japanese beetles, grape cane gall maker, grape berry moths and grape flea beetles. Then of course there are the animals such as, raccoon, possums and deer. 

Grape growing in Kentucky is alive and well and anyone who takes on this task shows real commitment and passion for persevering through tough times and countless challenges. It is because of this character and the land that two can come together and bring to wine drinkers everywhere a great wine.  So give Kentucky wine a chance, they just might surprise you!

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