Making Wine From Fresh Juice
Simple instructions and tips
By Marrisa Myles
EQUIPMENT NEEDED
- Primary Fermenter (23 litre glass carboy is recommended)
- Glass Carboy(s) (19 litre) or Demijohns with Airlock
- Cleaner & Sterilizer (chlorine based is best) and/or Metabisulphite Sterilizer
- Syphon Hose or Plastic Tubing (approx. 6 ft. recommended)
- Hydrometer (used to measure sugar content of your juice or wine)
- 2 teaspoons Pectic enzyme
- ¼ teaspoon Potassium metabisulphite (or Campden tablets) – for preserving your juice
- 2 ½ teaspoons Potassium Sorbate
- Lalvin EC-1118 yeast
- 2 teaspoons yeast nutrient
- 5 teaspoons sparkalloid
- 2 teaspoons bentonite
STERILIZATION
For best results, all equipment should be washed and then sterilized with chlorinated solution (let the solution stand for 10 minutes). Rinse well with clean warm water.
GETTING STARTED
Once all equipment has been sterilized the grape juice is now poured into a primary fermenter, making sure the skin and seeds are left out. Stir well for 5 minutes to allow the juice to breathe.
- Mix 2 teaspoons of bentonite to 2 cups of hot water in a blender to dissolve
- Add 2 teaspoons of pectic enzyme and 2 teaspoons of yeast nutrient
- Take the temperature of the juice. Take and record the specific gravity
If you wish to make any adjustments to the acid or sugar, you can do so now. If the temperature is 20ºC – 25ºC., sprinkle the yeast on the top, but do not stir. Let stand for 15 minutes, and then stir to disperse the yeast.
Cover with plastic sheet loosely tied, or if using a carboy, an airlock can be used. It is a good idea to use air locks for the entire wine making process and even on containers that are kept for ageing (i.e.: Carboys, Demijohns).
FERMENTATION
Fermentation will commence within a couple days, once your juice has reached room temperature. Care must be taken to ensure that the fermentation vessel is kept in a warm place (70ºF – 74ºF); this will allow the yeast in the juice to be activated. You must also ensure that the temperature is fairly consistent throughout the entire fermentation process or your results will not be satisfactory.
A drop in temperature will slow down the fermentation process, and a drastic drop in temperature may halt fermentation altogether, resulting in a sweet wine. Note though, that if you are fermenting white wines, you might try to drop the temperature to between 60 and 68ºF. This will help produce a more aromatic wine but it will need longer to ferment.
RACKING
On or around day 10, the fermentation should ne nearly finished. Checking with a hydrometer, if the gravity is between 0.990 and 1.010, you can rack the wine from your primary into the carboy. Mix in ¼ teaspoon of the potassium metabisulphite and attach the airlocks. Make sure it is full, for air will be your #1 enemy once fermentation is finished.
AFTER THREE WEEKS
On day 21, add 2 ½ teaspoons of potassium sorbate and stir well. Remove 3 cups of wine from your carboy, pouring it into a saucepan and add 5 teaspoons of sparkalloid.
Bring to a boil and stir constantly. Boil for 5 minutes, stirring occasionally. Immediately pour the hot liquid into the fermenter. To avoid breaking the carboy with the hot liquid, make sure you use a funnel. Stir to disperse and let stand until day 35.
FIVE WEEKS LATER...
Rack your wine off the sediment. Stir in ¼ teaspoon of potassium metabisulphite. Place the carboy in a cool area if possible (4ºC – 8ºC is ideal) for at least two weeks to stabilize the wine.
BOTTLING YOUR WINE
Once your wine appears to be crystal clear, you may proceed to bottle your wine. Remember to sterilize your bottles first.
Most wines tend to be dry. Potassium sorbate may be added if you wish to sweete-n your wine. It will kill off yeast & prevent against renewed fermentation, allowing you to add dissolved sugar to your taste.
After your bottles have been corked, they should be kept in an upright position for a few days to allow the cork to expand and create a perfect seal. Having done this, your bottles are now ready to be stored on their sides. This will keep the corks moist and will also prevent them from drying up.
White wine needs to be aged for approximately six to 12 months. Red wines usually take a bit longer, especially for full bodied wines like cabernet sauvignon, which can take a couple of years to reach their best.