How do u make homemade wine?!
How do u make homemade wine?
Answers:
For most beginners, the hardest thing about making wine is simply figuring out, in advance, what equipment is going to be needed. This list should set most of these fears to rest.
Equipment.
You will need the following:
-Siphon Hose and Racking Tube
-Hydrometer (Saccharometer) and Test Jar
-Acid Testing Kit
-Sulfite Test Kit
-Crusher or Stemmer/Crusher
-Press
-Corker
-Thermometer
-Pressing Bag (optional)
-Funnel
-Bottle Filler
-Small Bucket
Wine ingredient kits come with easy to follow instructions and premeasured ingredients, as you move on to grapes, you will need to familiarize yourself with additional equipment and instructions. Read on to see how easy grape winemaking can be.
For every 75 lbs. of grapes:
-10 Gallon Food grade Bucket and Lid
-One 5 gallon glass carboy (water bottle) with a fermentation lock and a #6 1/2 or #7 drilled rubber stopper.
-Extra glass jugs, each with a fermentation lock and #6 drilled rubber stopper. These could be gallon size or smaller.
-Twenty-five wine corks.
-Two cases wine bottles.
BLUEBERRY-ELDERBERRY
What a great combination these two berries make! But I have found them best in combination when made into a port-style wine.
BLUEBERRY-ELDERBERRY PORT
6 lb. blueberries
6 oz. dried elderberries
1 cup red grape concentrate
1/2 cup light dry malt
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. USP glycerin
1/2 tsp. yeast energizer
4 pt. water
75 ml brandy
crushed Campden tablet
port wine yeast
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Add dried elderberries to bag, tie closed and place in primary. Stir in all other ingredients except yeast, glycerin, brandy, and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, add red grape concentrate, brandy and glycerin. Let wine rest 5-7 days, rack again and bottle. Allow a year to mature.