This is a great day to let others know you care, to give more of yourself and to show others that you are a great listener. I think Pope Frances has much to teach us about being grateful and giving.
We can make it easy for you to make a range of holiday candies and chocolates with our DIY Holiday Candy and Organic Chocolate Making Kit.
We all need to acknowledge and thank the veterans who have sacrificed and protected us, our country and the values that truly make our country great.
If you have not heard this discussion with Michael Moore, it’s important for all Americans to hear it and discuss it on Thanksgiving.
Grow and Make has started working with Portland based Abilities at Work to provide disabled people with opportunities to work at Grow and Make. We’re very excited about this partnership and the potential to work with our community.
We are excited to roll out our new kit. It’s a perfect kit for Halloween and the coming Holidays.
Have you ever wanted to make chocolate truffles at home? With this kit you can make 24 chocolate truffles in a 12 different styles. The kit includes organic dark chocolate, vanilla flavoring, peppermint flavoring, coconut flakes, himalayan sea salt, cocoa powder and complete instructions and recipes. A great project with family, friends, a date night or with kids. A wonderful gift and gift making idea.
Make Bath Salts at Home
Have you ever wanted to make your own bath salts at home? Grow and Make has a selection of DIY Bath Salt making kits which include floral herbs and essential oil fragrances. You can make your own unique signature blend and store them in tin containers with transparent lids.
A great gift, fun project with friends or family or a great way to make something special.
Make Body Lotion at Home
Have you ever wanted to make your own body lotion at home? The benefits are that you’ll know what is in your body lotion and you can make a distinctive blend with your own signature and style. Our DIY Body Lotion Kit offers natural, high quality ingredients in combination with fragrances and colors which you can experiment with.
A great way to make gifts, have a fun project with friends, use as a kids party activity or to spend time with children. A wonderful gift when you’re stumped about what will be memorable, keep giving and be inspirational.
Making Wine FAQ
If you’ve been thinking about making wine or purchased one of our Wine Making Kits and want to learn more about the process or have questions, this FAQ for Wine Making should be of help. We also encourage you to join our discussion forums for sharing with the community what you’ve learned and your experience.
Frequently Asked Questions about Making Wine
Q: What are the most common mistakes for the beginning wine maker?
A: Here are a few common mistakes. 1) Use a fruit or juice which works well with starting out with making wine, 2) Sterilize everything and do it thoroughly, 3) Keep things simple and keep a record of what you’ve tried to identify what works and what does not, 4) Follow the instructions and make sure you don’t accidentally expose your juice to contaminants during fermentation periods.
Q: What do I need to do to ensure good results?
A: 1) Make sure that you understand the science and not just the art, 2) Start with good quality fruit or juice, 3) Try to understand and do research on the potential of the fruit or juice you are using, 3) Make sure you are measuring properly (pH, acid, etc.) to ensure a great outcome,
Q: What is the difference between sanitized and sterilized?
A: Sanitizing means a certain amount of microorganisms remain, and sterilization is eliminated all microorganisms. In wine making, sometimes you’ll need to sterilize and sometimes you’ll need to sanitize.
Q: Should I try to make a sulfate free wine (wine without sulfites or sulfar dioxide)?
A: While, it’s impossible to make a completely sulfite free wine, you can minimize the amount of sulfites, but it might compromise your outcome. You’ll need to find fruit or juice which has not exposure to sulfites. You’ll also need to minimize the amount of microbes and oxygen that your wine is in contact with at every stage.
Q: If my pH is off, how can I adjust or correct it?
A: The right pH is critical to good results with wine making. Adding acid will lower the pH, but increase the TA (total acidity). If your acid level is too high, you can reduce it by adding calcium or potassium carbonate. Attempting to lower your acid is not recommended and you should try to ensure that ensure that your wine making process minimizes the risk of having too high a level of acidity. Some fruits are high in acid and release it during the fermentation process.
Q: What does the terms ‘surely’ mean in reference to wine making?
A: This is derived from the French term ‘sur lie’. It refers to the sludge that exists at the bottom of the container used for fermentation
Q: Do I need to sterilize my corks?
A: Your corks, which are intended for home made wines should be coated with a protective coating, which will be removed if you sterilize them. You should minimize their exposure to any contaminant before corking your bottles.
Q: Why are oak barrels so popular in making wine?
A: It’s a combination of tradition, from historical necessity and the fact that oak lends itself to providing a neutral flavor. However, most large wine making companies are using stainless steel tanks for making wine. A wine aged in a French oak barrel will have a distinctive character, unlike those aged in a stainless steel vat. The best wines in the world are typically aged in oak barrels, but this is changing.
Q: Should I consider a juice with skins?
A: Fermenting wine with skins from the fruit will provide greater tannins and color, but it is not required.
Q: What is the ideal storage temperature and lighting for my wine to be stored in?
A: Typically you want your wine store to be around 5 C or 40 F, for long term storage. You also want your wine stored in a location without light, because UV will oxidize your wine and change the color.
Q: What is racking and how often should I perform a racking before bottling?
A: Racking is the process of removing the sediment through filtering. You’ll want to perform racking to achieve your desire level of clarity.
Q: Is there a way I can sweeten my wine during the process?
A: Yes, you can add sweetener, but need to make sure it is intended for wine making and not a table sugar.
Q: Can I use a juice concentrate to make my home made wine?
A: Yes, for a cost savings or convenience your can use concentrate. The best results will typically be derived from fresh fruit.
Q: How long should I wait to start racking?
A: Typically 7-10 days or when the S.G. (specific gravity determined with hydrometer) is between 992 and 995.
Q: Do I need to add acid or tannin to my juice wine?
A: It’s critical to get the proper pH level with your wine. You’ll need to test the pH and add acid as required to achieve successful results.
Q: Should I be concerned with the quality of my water being used in my wine making?
A: Generally no. If your wine making recipe requires water (concentrated juice requires) you’ll want to make sure that it’s water that you would be comfortable drinking and is not treated.
Q: How can I achieve a wine with a little bit of fizz or bubbles or conversely, how can I minimize fizz?
A: The bubbles or fizz are a by-product of gas trapped in the wine. The degree to which you out-gas your wine will result in a more or less gaseous outcome. Agitating your wine during fermentation increases out-gassing. You can employ an agitation process by vigorously stirring your wine, which should result in a foaming, which is releasing gas. By not agitating you can maximize the gas stored. Out-gassing will increase your wine clarity.
Q: Do I need to use both Potassium Sorbate and Metabisulfite before bottling my wine?
A: It really depends. the Potassium Sorbate inhibits growth and proliferation of yeast mold. So if you want a sweeter wine you’ll want to minimalize the re-fermentation process by adding Metabisulfite, which acts as a preservative and neutralizes the re-fermentation process. Based on the dry/sweet profile of your wine, you’ll combine the two to modify the outcome with your intended desire.
Q: How will I know when my wine is fermenting?
A: Your Hydrometer reading is the best way to determine your fermentation progress and how much alcohol there is in your wine.
Q: How do I know what types of adjustments I should make to my wine?
A: Testing your pH and S.G. and making sure they are what you expect or your recipe calls for.
How to Make Fruit Juice Wine at Home
People have been making wine for far longer than they have been writing recipes. Wine-making, like any art form, ranges from quite simplistic to incredibly precise methods. There are literally volumes upon volumes of books that could lead you through the knowledge about wine-making. If your desires are more specific then the basic instructions included here, we highly recommend you research books about wine-making.
To acquire a one gallon carboy for this and future wine endeavors we recommend buying a gallon of natural apple juice. Use the juice to make a batch of apple wine and keep the gallon jug as your wine store.
Experimentation is encouraged. Using fruit juice is the lowest risk source for good results.
Grow and Make takes no responsibility for outcomes related to this article. If your your wine tastes good and you want to drink it, do so!
What you’ll need:
1 gallon carboy
A tall narrow glass or jar to use with the hydrometer (optional)
A long narrow spoon that will fit into the carboy for stirring
Wine Yeast for 1 gallon batches of wine
Ascorbic acid for stopping fermentation and preserving the wine (enough for 4 gallon batches)
An airlock and bung
tubing (3-4 feet)
The area where you are fermenting the wine should be at a constant temperature below 75F (23C). A basement or pantry will usually suffice. If the temperature changes too much or is too high while your wine ferments, its more likely your wine will turn to vinegar.
Clean and sanitize everything your wine will touch before every use. To use the iodophor, mix 1 tsp with 1 1⁄2 gallons (24 cups) of water. To make a smaller amount, mix 1⁄2 teaspoon iodophor with 3⁄4 gallon (12 cups) water. Soak your clean equipment in the iodophor solution for 2 minutes. Shake any remaining sterilizer off of the equipment and allow to air dry.
Open your gallon of apple juice, the inside of the bottle and the juice are sterile. If this is not your first batch, fill your sterilized gallon jug with one gallon of juice. If you are using juice concentrate use filtered or distilled water to reconstitute. Take note that chlorinated water can add an unpleasant flavor to your wine.
Add half of your packet of yeast and stir well to fully dissolve the yeast. Alternatively, you can pour a 1⁄4 cup of apple juice in to a sterilized cup and dissolve the yeast in the cup before pouring into the carboy.
Use the hydrometer to check your specific gravity by lowering your sterilized hydrometer right into the gallon jug. You can also use a tall narrow jar filled with your juice to test the specific gravity with the hydrometer. It should show a specific gravity of 1.010 or greater. Add sugar or sugar syrup and stir well to increase the specific gravity to the desired level.
Fill your airlock halfway with water and insert into the hole on the bung, then attach to the carboy. Cover the carboy with a dark, clean sheet if you are storing it in a well lit area. In a day or two, you should see bubbles coming out of the airlock.
In ten days, check the specific gravity. If you started at 1.010, you’ll want a specific gravity of 0.998 or lower. Check the specific gravity every day until the specific gravity reads the same on two consecutive days.
Remove the bung and airlock and add a scant 1⁄4 teaspoon of ascorbic acid and stir for five minutes, ensuring all sediment is incorporated. The ascorbic acid will stop fermentation and help preserve the color of the wine
After two weeks, clean and sterilize your bottles, corks, and siphon tubing. Use the tubing to create a siphon to fill your bottles. Cork them. If you do not have a corker, you can drive the cork in by placing a small board over the cork and hammering it into the bottle.
Let the bottles sit for three days upright, then turn them on their sides for at least a month.
Taste and decide if your wine tastes right.