Introduction to Winemaking

Making wine is an ancient tradition, which has been done for thousands of years. The process of fermenting fruits and berries has not changed dramatically since it was started. Here we provide the basic information you will need to get started. We encourage you as a new winemaker to read and research as much as you can pertaining to winemaking. Please visit our extensive library for a vast array of winemaking books.

Basic Equipment

-Glass Carboy (depending on what type of wine your making the capacity of the carboy can differ.) -Rubber Stopper & Airlock -Siphon Hose -Hydrometer & Test Tube Secondary Equipment These are items that will aid you in the winemaking process, but are not necessary for making a batch of wine. -Plastic Bucket or Carboy (depending on what type of wine you’re making the capacity of the bucket/carboy can differ.) -Acid Test Kit -Siphon -Ph Papers/Test Kit -Corker (hand or floor)

Basic Winemaking Steps

Before getting started please take note that these steps are the very basic steps to make wine. Depending on your source of juice (concentrate kit or fresh juice) more detailed instructions will usually accompany the product. Each winemaker’s technique can vary widely.

As you grow and learn in your winemaking you may find that a certain technique you use may not work for a friend or family member that also makes wine. Recording the steps you take in your winemaking process will be helpful for later use.

-Clean and sterilize all equipment before use. Wine will turn bad with only the tiniest bit of bacteria left behind. It is very important to make sure your equipment (carboys, mixing utensils, measuring cups, etc.) is properly sterilized. Using B-Brite or Potassium Metabisulfite will clean and sterilize all in one step. You can use soap and/or bleach, but do not let that be your final step in sterilizing. Both soap and bleach can leave residue that will taint your wine. If you opt to use soap or bleach make sure the items are rinsed throughly and then use a sterilizer such as B-Brite or Potassium Metabisulfite. -Start your wine. This step will vary depending on your source of juice. If you are using a concentrate kit you will have to add water. If you are using fresh juice the addition of water is not necessary. Make sure any water that you do add is room temperature or a bit warmer. Starting wine can be done either in a carboy or plastic bucket.

-Pitch your yeast. This can be done in two ways. You can choose to rehydrate your yeast or you can pitch the yeast right into your juice. Most winemakers choose to rehydrate their yeast as they have more control over the temperature of the mixture. If you choose to rehydrate your yeast you will need a glass measuring cup and a thermometer. Measure out at least one cup of warm water. You want the water to be between 98 and 110 degrees. Once you reach your desired level of heat in the water you can add the desired yeast. (Depending on what type of wine you’re making this can also vary. Usually 5 or 6 gallons will take one 5 gram packet.) Stir the yeast gently into the water until it is dissolved. Once dissolved you can add it to your wine. Give the carboy or bucket a swirl to distribute the yeast.

-Start fermentation. Attach your rubber stopper and airlock to the carboy or bucket. Make sure to add some water to your airlock. This allows fermentation gas to escape while not letting any oxygen back in. Sometimes fermentation can take a few days to start and other times it can only be a few hours. It all depends on the type of wine you’re making. -Ferment and test. At this point make sure your carboy or bucket are out of direct sunlight and in a room that remains room temperature all of the time. Wine will not ferment if the temperature is constantly changing. Test your wine periodically and record your results. Actual fermentation time varies widely between types of wine. Concentrate kits usually only take four to six weeks. Fresh juice can take up to six months to ferment properly. Again your source of juice will have more specific instructions and time frames for fermentation.

-Bottling and Storing. Once your wine has fermented you are ready to bottle and store the wine. As with any wine there is a time period that you should let the finished product sit before consuming to bring out the best possible flavors. Again whichever kit type of wine you choose to make will have more specific instructions on bottling and aging. These are the very basic steps of winemaking. For further instruction we have several books in our library here at Make Your Own that will expand your knowledge on the subject. The biggest thing to remember is to have patience. Rome wasn’t built in a day and good wine is not made overnight. Enjoy the process and build from what you learn each time you make a new batch.

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