Making Wine At Home...Even An Amateur Can Do It!

Making wine at home has become a very popular and pleasurable pastime, especially for amateurs mainly because of their enthusiasm for wine and being able to enjoy the efforts of their labor. The word amateur is derived from Latin which means lover, and refers to someone who took on a task out of love rather than for money.

They were regarded as the highest experts because they learned their skill from the love, joy and satisfaction of what they produced. The modern day wineries still take great pride in their work with passion and skill, wanting to produce the best wine available. Home winemakers, with the help of modern technology and knowledge passed down over generations, can often approach similar results. The process of fermentation was not well studied until the end of the 19th century. But even so, the process has been used for over 5,000 years.

Left on their own vine grape's would ripen until the skin split and then the juice would naturally ferment.In the modern era, science is responsible for what mother nature use to do. Grapes are now put into a press where they are turned into a mixture of juice, peel and pulp. Bacteria on the skin near the stem of the grape added with yeast interacts with the sugars in the juice and produces heat, ethanol and carbon dioxide . The process continues until the sugars are all reacted or the yeast is killed by the buildup of the reaction products. Thanks to Louis Pasteur and other chemists, the process is now tightly controlled to produce just the desired result.

If you're thinking about making wine at home but do not live in an area where a vineyard is near, juice concentrates can be purchased and used for making your own wine. Start by adding yeast, sugar, acids and nutrients to assist the yeast to a container, a carboy or jug, and allow to sit idle for three to ten days at seventy-five degrees Fahrenheit, or twenty-four degrees Celsius. Specific recipes available with the concentrate give amounts and details. Strain off the liquid from the pulp and allow to ferment at sixty-five degrees Fahrenheit, or eighteen degrees Celsius, for several weeks until it stops bubbling. Skim off the sediments and store the bottles on their sides at fifty-five degrees Fahrenheit, or thirteen degrees Celsius, for six months for white wine and up to a year for red wine before sampling.

Of course, making wine at home sounds simpler than it is - but neither is it beyond the dedicated amateur's ability. The wine-making process is monitored on a daily basis and sometimes adjustments have to be made. With all of the inexpensive instruments such as thermometers, heat-controlled cabinets, hydrometers, and refractometers to measure the sugar content and a host of other items to assist the winemaker, the task is now much easier.

It should not come as a surprise to find out that a lot can go wrong when making wine at home while waiting for nature to take its course through the process. For example, fermentation can sometimes fail to start, or it can begin without notice on its own and even mysteriously stop prematurely, which can cause the wine to be overly sweet, cloudy or full of sediments. Or...the wine can contain too much bacteria or too much pectin, which will effect the taste--giving it a moldy, flat or sulphurous taste. Not to mention that the sugar can crystalize from storing it where it is too cold, or secondary fermentation can result from storing too hot.

With the Internet to assist you with making wine at home, there are numerous web sites and forums dedicated to helping those of us who wish to produce homemade wines that may be as good if not better than the masters. Heres to you!


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