Over the years I have managed to streamline this down to make the process faster and easier to complete. Before you start this process you will need to choose a wine recipe and check you have the right wine making utensils. Here is my wine making process:

Day 1

Wash the fruit (gooseberries, pineapple, what ever your using) and place in 5 gallon container (chop or mash fruit). Chop up Sultanas and place in 5 gallon container.

Boil water in kettle (full) and pour into large pot on the stove. Disolve about 1.5 - 2kg of sugar in it (until you cannot see any crystals left). Pour into the 5 gallon container and repeat process until all the sugar is disolved. Top up 5 gallon container with cold water, about 3 inches from the top and check the tempertaure isn't hotter than 30 degrees. Check water suger content using hydrometre. The desired alcohol content is about 11% (I wouldn't go to high as it will taste like petrol! Trust me I have tried!).

Add the following ingredients:

Lemon Juice - 2 1/2 teaspoons
Wine Tannin - 1 1/4 teaspoons
Vitamin B1 Yeast Nutrient - 5 tablets
Yeast Nutrient - 5 teaspoons
Pectolase - 5 teaspoons
Tartaric Acid - 2 1/2 teaspoons
Super Wine Yeast Compound - 5 teaspoons

Give the wine a stir and fit the containers lid with breather hole (I drilled a small hole in the lid, about 3mm).

Fermantation will take about 5-7 days depending on the temperature of the room the wine fermentation container is in. For the first 4 days I would advise giving the wine a good stir in the morning to help the yeast grow. Towards the end of fermentation (day 5) check the wine using the hydromentre.

Day 7

Once the hydrometre reads 0 (medium / dry) on the scale its time to stop the wine. I do this by crushing 1 camden tablet per gallon (5 for 5 gallons) in to the fermented wine and stir it in. Leave the wine for 24hrs. The camdon tablets will kill the yeast and help start the clearing process. Repeat the process with lower dose of camden tablets if needed.

Day 8

Time to clear the wine. For this I use "Clear it Wine Finings". Measure in 10m of liquid from container A. Wait half and our. Measure in 10mm from container B. Leave the wine for 24-72hrs.

Day 11

Once you can see through the wine it's ready to be filtered, lift the container onto a work top. I use the Harris Vinebrite Filter Wine Filter with a Harris Premium Grade Crystalbrite Filter Pad for this process. Using the transparent plastic tube, place one end in the wine fermentation container, about half way down (not in the sediment in the bottom). The other end connect to the filter top containing pad, sat on top of a demijohn on the floor. Having the displacement of height will help for a fast, clear filter of the wine. Start the process by syphoning the fermented wine from the 5 gallon container to the demijohn. The wine should come out very clear with no mist in the wine and flow quickly through the filter. If it does not I would advise re-clearing the wine, e.g. go through the Clearing process again using the "Clear it Wine Finings". I do not normally get this problem as I wait until I'm happy that the fermented wine is quite clear with little sediment floating in it.

Pour the cleared wine into ready cleaned wine bottles and cork using a "Double handed corker for wine bottles" (I find this device very quick and easy to use). I would definately use new corks so that you get a good seal to keep your wine fresh.

I then label up the bottles so I know which is which.

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