Useful Tips for Making Wine at Home
Various wine lovers attempt to make wine in their home. For them experiencing the wines that world offers is not enough and they wish to understand the chemical and artistic process involved in turning an ingredient like grapes into the most relished drink in the world. Making wine, if done the right way is a simple chemical process in which fruit juice is converted to alcohol through fermentation. While anyone can convert grapes into alcohol yet, only a few out of those bottles can be labeled as a good bottle of wine.Wine kits are easily available to help you make your own wine at home.
Here are a few tips to help you make a good wine:
Make an Appropriate Amount
Instead making one gallon, go for four gallons at one time, as this additional amount will take lesser than twice as much time required in making one gallon. This so happens as no matter what the quantity is, the wine making supplies have to be cleaned and sterilized before and after each stage of wine making. In case you make two batches of 4 gallons each, you can have one bottle of wine for each week in a year.
Proper Cleaning and Sterilization
It is extremely important to clean all the wine making supplies or wine kits properly. Use Sodium Metabisulphite solution for the final rinse.
Frozen Fruit
It is best to freeze the fruit and then defrost it at least once (the more the better though). This helps in breaking the cells of the fruit, which makes it easier for the yeast to obtain the flavor from the fruit.
Sterilization of Fruit
Even when the wine kits are properly cleaned, it may prove to be a waste of time if the fruit itself is dirty. Rinse the fruit in a mixture of 2 liters of water and two tablets of Sodium Metabisulphite solution for 2 minutes while the fruit is in the process of thawing and then drain off the mixture. After this, let it stay in the solution until it has defrosted properly. This also decreases oxidation of the fruit.
Crush the Fruit
Crush the thawed fruit with your hands. In case of plums, it is best to remove the skins to eliminate the possibility of a metallic taste.
Boil the Sugar
Boil the sugar in a little amount of water for 2-3 minutes for sterilization. Pouring it over the fruit removes sulphur dioxide and wild yeast.
Do not overdo the fermentation process as in this case it can take years for the wine to mature. 4-7 days is the ideal time when the pulp becomes soft enough to crush.
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