Basics of Wine Making

Many wine collectors enjoy their wine so much that they turn it into a hobby and get into making their own wines. Other people are simply casual drinkers but they enjoy the art of wine making. Regardless of why one is making the wine, there are several factors that should be put into consideration to guarantee the success of the whole process. Making too much at the same time is among the biggest mistakes that people make. It is advisable to make in portions that one can monitor and make perfectly as opposed to making too much wine that all turns out badly. Before making wine, all the equipment that will be used should be washed and sterilized well using glass cleaners. To ensure that the yeast removes as much flavor from the fruit as possible, it should be frozen and thawed before use. Sodium metabisulphate should be used for sterilizing the fruit during the thawing process. Oxidation makes fermentation very difficult and should be reduced by crushing the fruit and removing the seeds while it is still in the sodium metabisulphate. Protect the fruit from oxidation right after crushing and removing the seeds.

Sterilize the sugar as well by boiling it in water for 3 minutes. It should then be poured over the crushed fruit to remove traces of sulphur dioxide. If the sugar is too hot, it might give the fruits a cooked taste and remove the flavors hence make the wine taste like it was made using boiled fruit. Another tip is using a starter bottle by mixing yeast and sugar of equal amounts in already boiled and cooled water and letting it ferment before adding the must. Use a beer making tub big enough to allow the fruit to float on the top and ensure that it is pressed against the side and pushed to the bottom at least two times daily. This fruit fermentation process should take about 1 week in cold weather and about 4 days in warm weather.

To increase the body of the wine, a few raisins or sultanas can be added. A banana taste will not be noticed if just a single banana is used to increase the body. Add sugar in two phases and always leave a bit of space at the top in case of frothing. The wine will take about 2 years to mature and should not be hurried or bottled too early. This simple mistake can make the work covered in two years futile.