subject: Wine Making Tips - Things To Consider [print this page] Wine collectors get into the habit of making wines because they enjoy the art of taking wine so much. Some casual wine drinkers also enjoy this art of making wine and therefore also do it themselves. Regardless of one's status in drinking wine, there are several factors that they should all consider to ensure that the process of making wine is successful. One of the biggest mistakes people make is making too much wine all at once.
It is actually better to make wine in small batches that one can pay attention to rather than making too much and spoiling the entire batch. It is also important to ensure that all equipment used has been cleaned and sterilized properly using glass cleaners. To ensure that the yeast removes as much flavor from the fruit as possible, it should be frozen and thawed before use.
Sodium metabisulphate should be used for sterilizing the fruit during the thawing process. After that, crush the fruit and remove the seeds while it is still in the sodium metabisulphate to reduce oxidation, which will make fermentation difficult. Protect the fruit from oxidation right after crushing and removing the seeds.
The sugar should also be sterilized by boiling it in a bit of water for about three minutes. After that, pour it over the crushed fruit in order to remove any sulphur dioxide present. If the sugar is too hot, it might give the fruits a cooked taste and remove the flavors hence make the wine taste like it was made using boiled fruit. In addition, use a starter bottle when making the wine and mix equal amounts of sugar and yeast with previously boiled and cooled water then let it ferment for a little while before the must is added.
The tub used for making the wine should be big enough to allow the fruit to float freely on top and allow one to press it easily on the side of the tub about twice daily. This fruit fermentation process should take about 1 week in cold weather and about 4 days in warm weather.
Add a few sultanas or raisins to increase the wine body. A single banana can also be added without risking the chance of the wine having a banana taste. Sugar should be added in phases and some room should be left on top of the tub in case of frothing. Normal wine maturity should take anywhere from two years and this process should not be hurried or the wine transferred to bottles too soon. This simple mistake can make the work covered in two years futile.
