Wine is an alcoholic beverage made from fermented grapes. There are several varieties based on the kind of grapes used and the processes used in making wine. Fermentation, the main process used, often uses yeast, which converts the sugar in the grapes to alcohol.
Other ingredients can also be fermented. Wine made from other ingredients are given other names to differentiate them from those made from grapes. Wine made from apples and berries are often called country wine.
Starch-based wines (such as barley and rice wine) resemble beers and spirits more than wine. Brandy is used to fortify ginger wine. These are not considered real wines.
The two main kinds of wine are red wine or those made with grapes fermented with the skin, and white wine which is made with fermented skinless grapes.
To make good wine, you would need to use high-quality grapes. There are different varieties of grapes. Examples are Chardonnay, Merlot, and Cabernet. The taste of your wine will also depend on the ripeness of the grapes you will use. You can use the Brix scale to measure the sweetness of the grapes.
What You’ll Need
- high quality grapes
- fermentation media or liquor
- fermentation vessel
- secondary fermentation vessel
- and fermentation trap or airlock
- Extract the juice from the grapes. This can be done by soaking, chopping, boiling, crushing, or pressing them.
- Add yeast, nutrients, acid, sugar, and the grape juice to the liquor or fermentation media of your choice. Get the proper ratio and place the mixture in a fermentation vessel. You can use a polyethylene pail, jar, or crock. Set the temperature to 70-75 degrees Fahrenheit. Ferment it by covering it for about three to ten days.
- After your first fermentation process, strain the liquid from the pulp.
- Put the liquid into another fermentation vessel such as a jug or a carboy.
- Fit an airlock or fermentation trap into the mouth of the bottle and allow more fermentation to transpire. Make sure that the temperature is at 60-65 degrees Fahrenheit and wait for several weeks until the bubbling stops.
- Drain off the sediments from the wine and transfer it into another clean fermentation vessel.
- Reattach the airlock or fermentation trap into the bottle and repeat the same process for one or two months.
- After the required fermentation time has passed, check the wine to see if it is clear and there is no sign of fermentation inside the vessel. When the wine is all clear and free from any signs of fermentation, it is time to transfer the liquid into wine bottles and secure them tightly with a cork.
- Leave the corked bottles in an upright position for about 3 to 5 days, and store the bottles on their side. Make sure the temperature during storage is exactly 55 degrees Fahrenheit. White wine should be stored for about six months while red wine should be stored for at least a year.