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How to make your own homemade wine - Fun, Simple and Easy!



Copyright 2006 Mirko Davidovic


In today's world each region is influenced with vast multi-ethnic diversity. The food that we consume is just as complex producing a definite acquired taste.


Wine is no exception.


Making wine is truly an art. "Scientific" approach and procedures will get you so far, but to make a perfect batch of wine it will take your personal touch.


To start off, the best fruit for making wine is grape. This is truly the fruit of the "gods" as it is the only fruit balanced in every respect. It has the right equilibrium of sugar , acids (tartaric, Malic, Ascorbic etc.), yeast nutrients, tannins, water content, etc. Most other fruits, although will produce good wines, are usually lacking either one or more compounds to attain perfection.


Wine is produced by anaerobic fermentation. The alcohol content is directly proportional to the sugar present in the juice. All of the other ingredients, whether natural or supplemented, are to enhance the taste, ability of yeast to convert sugar to alcohol, catalyze the conversion process, and to add the bouquet to the finished product.


If this is your first time attempting the art, the following fool proof, easy method should be your first try. Purchase five gallons of good quality grape juice from local wine supplier or a grocery store.


If white wine is preferred, some of the better juices are: Sauvignon Blanc, Riesling, Chardonnay, Chenin Blanc.


For red Wines: Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir, Cabernet Franc.


Most of the juice producers have already sulphanated the juice (for sterilization) and added the yeast.


Open the pail, smell, and taste the juice. There should be slight wine-like odor and the juice should taste like premature sweet champagne. This indicates that the primary fermentation is on its way.


Transfer the juice to a clean five gallons sterilized carboy leaving approximately three inches from the top. Place the air trap and leave it for approximately one month.


If the juice is not fermenting and it has not been sulphanated, add two campden (sodium/potassium-metabisulphate) tablets for each one gallon of juice (10 tablets for 5 gallons). Make sure that it has dissolved completely. Crushing the tablets speeds up the process. Cover and leave for 24 hours.


The sulphur from sodium/potassium-metabisulphate, once released throughout the juice, will destroy any yeast within twenty-four hours. There are millions of wild spores present in the fruit, so do not play the hit and miss method with your wine. Purchase good quality wine yeast and add it to the juice following the manufacturer's instructions. It usually comes pre-packaged for five gallon batches.


The juice is usually packed in a five-gallon polyethylene/polypropylene pail. This container is perfect for primary fermentation. Make sure there is room for expansion as it will overflow. Once a day for the following week, open the pail and stir the juice with a clean ladle, plastic paddle, etc.... Place the lid on top of the pail and make sure the seal is not airtight.


The gas produced is carbon dioxide, which exerts a lot of pressure. It will split the container if not allowed to escape. Once the rapid fermentation has slowed down (approximately 1 week), transfer the juice to the five gallon sterilized carboy, place the air-trap and leave it for about one month.


For both methods, the carbon dioxide emission will be rapid at first and as the time passes it will slow down significantly. The rate of the bubbles being released through the air-trap will be a good indicator. The ambient temperature at this stage should be around 70 degrees F. A cool basement is ideal . The carboy should be placed away from any source of heat or direct sunlight. The sunlight rays contain enough energy to oxidize the young wine.


One month later, there should be enough sediment, lees, on the bottom of the carboy. Rack the wine to the second clean, sterilized carboy and replace the air lock. Care should be taken as not to disturb the sediment. If left behind, the yeast will start feeding off the lees, and produce undesired off-flavors.


Rack it again in three months followed by three-month intervals until finished. Each time you siphon it do not be afraid to taste it. The longer the wine stands the clearer it will become.


Once the fermentation has ceased, the wine is ready. Filtering the wine is recommended if you plan to bottle it, otherwise drink it.


BON VOYAGE

About the Author


Mirko Davidovic is CEO of http://www.4income.net and http://www.winemakingplus.com . V.P. of a successful manufacturing corp. with formal education in Chemical Eng. , Biochemistry and Psychology.
Mirko's main objective is to empower individuals to achieve their financial dreams, celebrating with their own exquisite, mouthwatering wine.

Short Review on Wine Vino

How to make your own homemade wine - Fun, Simple and Easy!


Copyright 2006 Mirko Davidovic
In today's world each region is influenced with vast multi-ethnic diversity. The food that we consume is just as comple...


Click Here to Read More About Wine ...

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11:40 AM

Arriving to conclusions can be considered the most difficult part of any form of writing. We felt the same here with this article on Wine Vino . Hope you enjoyed it.

Wine Vino For Your Reading Pleasure

The 3 Quickest Ways To Keep Visitors Coming Back To Your Wine-Related Website



Copyright 2006 B Hopkins


There are many wine and winery related web sites available on the web. It now becomes increasingly important to stand out from the crowd of websites. There are many things that wine websites can do to make their websites stand out and make the visitors come back again and again to their site. Things that can be done to keep visitors coming back include adding forums, a blog, or a lot of articles. While these solutions are good, they can be quite time intensive and require some effort to maintain.


This article is going to talk about some of the quick things wine-related sites can do to make their sites sticky, that don't require a lot of effort and are easier to maintain, if any maintenance is required at all.


1. Add a Featured Monthly Wine


At a minimum of every month, add a featured wine of the month that you place on your front page. You can use wines that have won awards in different states or countries. If you really want to cater to your visitors, you should find out where most of your visitors come from and feature the wine from that country. It is relatively easy to find out where your visitors come from through tracking software that is available on the Internet. Once you decide on a wine, you can really add value by including information about the region the wine came from and even a little bit about the winery the wine came from. You'll be surprised at how willing some winery owners will be willing to provide you with information about their winery if it means additional exposure for them.


2. Allow Your Visitors to Vote on a Featured Wine


Should you decide to feature a monthly wine, you could allow your website visitors to vote on the featured wine. The wine with the most votes would be the one you feature. You can make it easy and provide a multiple choice of no more than 5 to 6 wines to choose from. Place the poll on the front page of your website where it is easily seen. There are a lot of scripts available on the web today that are free and can allow you to put this feature on your site relatively quiclky.


3. Add a Winery Search Function to Your Website


Another thing that can add value to your site is giving the ability for your visitors to search for wineries. There are sites like officialwinery.com that allow website owners to place code they provide on their own website, and visitors will be able to search the extensive winery database available on officialwinery.com. Visitors will come back often to find wineries in their own area, or areas they may visit on a trip. Adding this type of code to your wine or winery site is rather quick and easy and can be done within 5 minutes.


There are many things a wine-related website owner can do to make their website sticky, and keep the visitors coming back. Some things are relatively simple, yet they can make a big difference in the effectiveness of the website. Visitors love ease and convenience and website owners can do things that can quickly and easily deliver these features. These features can be done on your own, or found as scripts in the Internet. Spice up your site today and keep those visitors coming back.

About the Author


B. Hopkins from http://Psiphonconsulting.com , a website development company, helps businesses build their web presence on the internet.
Visit http://mywinesnow.com to see some of the examples mentioned in the article.
(A http://drivetraffictomywebsite.com creation)

Another short Wine Vino review

The 3 Quickest Ways To Keep Visitors Coming Back To Your Wine-Related Website


Copyright 2006 B Hopkins
There are many wine and winery related web sites available on the web. It now becomes increasingly important to stand out fro...


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