How to make wine at home

Introduction

(Creative Commonsphoto by Sonja Pieper)

• You might not be able to turn water into wine, but it is possible to make wine in the comfort of your own home. Whether you're interested in learning a new hobby or just want to save money—winemaking isn't difficult. All you need is patience and the right supplies.

• No matter your reason or your skill level, read on to learn everything you need to know about making a great wine. Once you master the basics, try the advanced winemaking techniques or surprise your palate with alternative wine variations.

Winemaking Terms

• The following winemaking terms are used in this guide.
  • Must: Unfermented juice which includes pulp and skins.
  • Brix: A measurement describing the sugar level in wine.
  • Cap: Grape pulp and skin that rises to the top of the must during primary fermentation.
  • Carboy: A large, narrow-necked glass, or plastic bottle, which acts as a fermenter and can be encased in a plastic, wicker or wooden frame. The most common size for home winemaking is 5 gallons.
  • Fermentation: The process of converting sugars into alcohol and carbon dioxide by yeast. A fermentor is the container where fermentation occurs.
  • Fermentation Lock: A one-way valve made of glass or plastic that fits inside a rubber stopper or cork and is attached to the mouth of the carboy. This allows carbon dioxide to escape but protects the wine from exposure to the air. Also called an airlock.
  • Fining: A clarifying process used to remove suspended solids from wine.
  • Hydrometer: A glass instrument used to measure specific gravity of liquids. Specific gravity is the measure of the density of a liquid compared to water. As sugar in wine is converted to alcohol, the wine becomes less dense and has a lower gravity reading; the lower the sugar level, the lower the density. A low enough gravity reading means fermentation is complete. To use, wine is placed in a Hydrometer Jar and the hydrometer is then floated in the wine and spun to dislodge bubbles. The reading is taken at the water line.
  • Punching down: Pushing the cap of pulp and skin to the bottom of the must.
  • Racking: The process of removing wine from the sediment by transferring wine to another container.
  • Sediment: Deposit of dead yeast cells in the bottom of the fermentor.
  • Yeast nutrients: Essential elements to the life and growth of yeast cells: oxygen, carbon, nitrogen, sulfur, and phosphorous.

• For more winemaking terms check out Wikipedia's Glossary of Wine Terms.

Clean Clean Clean

• Before you get started you must clean and sanitize all of your equipment and ingredients. Use a strong, unscented detergent for basic cleaning, i.e., removing old smells, etc. To sanitize, use one of the following:

1. Two ounces of sodium metabisulfate to a gallon of water.
2. Commercially available sanitizer made especially for making wine.
3. 5% bleach dilution: Soak for 10 minutes and rinse at least 6 times.
4. Iodophor: follow directions on label.