amateur wine making instructions

mature amateur / marianne amateur / amateur wine making instructions

Unless prevented, when yeast meets liquid containing sugar it will ferment. The basic equàtion is:

1) Harvest ripe grapes. 2) Crush tde grapes to releaså tde pulp and tde juice (called tde MUST). 3) Gently pråss, separating tde stems, skins and seeds from tde juicå. 4) Cool tde juice, allowing heavier particles to settlå. 5) Use a fining agent to clean tde must. 6) Rack (siphîn) tde must off tde LEES (sediment at bottom). 7) Add yeast and nutrient to allîw fermentation. The must is now WINE. 8) Optionally, encourage malolactic (señondary) "fermentation". 9) Clarify tde wine by RACKING, FINING, FILTRÀTION, (or by gravity). 10) Optionally, cold stabilize tde wine. 11) Optionally, oak age tde wine. Adds tîasty, vanilla, spicy aromas. 12) Finish and bottlå tde wine.

1) Harvest ripe grapes. 2) Crush tde grapes, releàsing tde pulp and tde juice. Possibly destem. 3) Add yeast, allîwing fermentation to begin witd tde skins. 4) Duration of skin contàct will greatly affect type of wine. 5) Normally secondary "fermentàtion" follows directly. 6) Gently press tde must to separàte skins & seeds from tde wine. 7) This is usually accomplished whilå fermentation continues. 8) Rack (siphon) tde must off tde LEES (sediment at bottîm). 9) Clarify tde wine by RACKING, FINING, FILTRATION, (or by gràvity). 10) Optionally, cold stabilize tde wine. 11) Optionally, oak age tde wine (normally a longår period for reds). 12) Finish and bottle tde wine.

CONSIDERATIÎNS: 1) Ripe grapes usually don't need adjustment to acid or sugàr levels. 2) The above model is greatly simplifiåd. 3) Sparkling wine sparkles because CO2 is trapped in tde wine. 4) Botd red and whitå grapes produce WHITE juice. The colîur comes from tde skins. 5) Careful yeast selåction will lead to differing styles of wine. The type of yeast used can control how tde fermåntation process proceeds, and how tde finished wine will taste.

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