|
|
|
|
Check list for beginning winemakers Most materials mentioned are available for sale in Baxter's Vineyards Wine Shop Basic information - A book about winemaking is an invaluable investment, however there is a vast amount of information available via the Internet. Raw materials - Centuries of winemaking experience show that the grape is the preferred raw material. Other fruits or flowers, etc. can be good and may be fun to make but may have greater drawbacks. They can be harder to make so an unsatisfactory batch may discourage further winemaking. Concentrates deteriorate with time and exposure to prolonged warm temperatures, so use them in a timely fashion. Frozen grapes and juices provide another alternative. Basic Equipment - A crusher and press are needed if using your own fruit. Neither is needed if you purchase juice or concentrate. Containers - Five gallon glass bottles (carboys) are the preferred container. They are easy to clean and don't deteriorate in storage or interact chemically with the wine. Glass also allows the fermentation to be observed directly. One gallon jugs require more care because of the risk of oxidation. Beer kegs make good containers. Plastic containers should be used only for short-term storage because of their permeability to air. Barrels offer mostly problems: they often leak, evaporation losses may be 10% per year and with small barrels the surface area to volume ratio is high. The risk is excessive oxidation. Avoid barrels unless you can take the time to care for them properly. Air Locks - These devices let gas escape from the fermenting container, but shield it from atmospheric oxygen. Most work like a sink trap. They should be used with a rubber bung to fit the opening of your container. Tapered corks or rubber caps are alternatives. Chemicals - Few chemicals are needed with grape wines. A source of SO-2 (either potassium metabisulfite or Campden tablets) will be of great value. The addition of yeast nutrient will help ensure the fermentation will be successful. Tartaric acid is needed with some low acid grapes and calcium carbonate (chalk) or potassium bicarbonate may be used to reduce high acidity. Potassium sorbate inhibits fermentation in sweet wines, but must be used with sufficient SO-2 to avoid the risk of developing an off odor reminiscent of geranium leave. Most other fruits will need pectic enzymes. Tannin or a fining agent may be needed if the wine doesn't clear properly on its own. Yeast - Wine yeast cultures offer several advantages over the wild yeast found on the fruit; namely the ability to ferment at cooler temperatures, greater alcohol efficiency and more compact, less easily disturbed sediment. Cleaning & Sterilizing - For cleaning, Sal Soda (washing soda) is good as anything. The use of regular detergents is ok but you may be excessive suds. Sodium hypochlorite (laundry bleach) can be used to sterilize inert materials if well rinsed. A solution of potassium metabisulfite in water is also used as a disinfectant. Transferring Wine (racking wine) - Wine should usually be siphoned, not poured. You will need about six feet of food grade plastic tubing. You should rack wine after fermentation has been completed. Racking wine will also help with clarify your wine. Bottling and Storage - use corks if more than a year of bottle aging is likely. For 1 year or less, screw caps or plastic top corks can work well. You will need a corker to insert regular wine bottle corks. Ideal Cellar Conditions - Ideal conditions include cool and even temperatures, protection from direct sunlight, fairly high humidity and freedom from foul odors. The perfect facility may be hard to come by, but it will pay you to try to come as close as you can. If nothing else, insulate a corner of your cellar and try to avoid areas where temperatures exceed 80 degrees F.
Information below was compiled and provided by Presque Isle Wine Cellars, North East PA. The equipment for making wine is neither complicated nor expensive, and there are only a few basic pieces of equipment needed to produce your batch of wine. A 5-gallon batch of wine will yield 25 standard (750 mL) bottles of wine at a cost of about $2.50 dependent on raw material cost. Since much of the equipment is reusable, future per bottle cost will be even lower. You will need carboy, rubber bung, wine yeast, airlock, bottling siphon hose, an additional container will be needed to rack your wine. A food-grade 5 gallon plastic container is adequate, but a second carboy is usually preferred. A Beginner's Book of Winemaking is also a must. If you want to check the sweetness of your fruit you should have a hydrometer and hydrometer jar. The hydrometer (0-30 brix) should show you the brix of your fruit or the sweetness of the fruit. The sweetness or your fruit and the desired alcohol of your finished wine should be calculated to determine the amount of sugar to be added. |
|
Baxter's Vineyards & Winery 2010 E. Parley Street PO Box 342 Nauvoo, IL 62354 Phone: (217) 453-2528 Toll free: (800) 854-1396 Fax: (217) 453-6600
|
