Following the Wine Recipes
There are few basic steps you need to learn in making a wine. Winemaking
steps may vary depending on the plant used, however these steps are
quite simple and easy to follow.
Extracting the Plant Essence
Before turning the plant into a wine you need to extract its essence.
The maximum flavour, aroma and spirit of a plant can be release through
extracting. To do this, you may introduce the plant to either hot water
or cold water. However, cold soaking is only good for fruits that contain
seeds or pits because it softens the harsh tannins in the seeds.
Straining the Plant Matter
After extracting the plant you need to strain the liquid through a
strainer or a cheesecloth to remove the small particles then transfer
the liquid to a large food bucket or a nonreactive pot before adding the
other ingredients and before the fermentation begins.
Adding Other Ingredients
Ingredients such as dried fruit, grain, peel and citrus juice are
usually added to the strained liquid along with the sugar. If you have
cold-soaked the plant matter, do this after the liquid has been brought
to a boil. If you have heat-soaked the plant matter, add these
ingredients before the liquid has cooled.
Adding the Yeast
When the liquid has turned to lukewarm, then the yeast should be added.
If the liquid is too hot the yeast will be destroyed and the
fermentation will not take place.
Monitoring Fermentation
Fermentation will take place after few days of adding the yeast and
putting your brew in a warm place. Active fermentation is seen as a
bubbling, frothing mass of active liquid and usually rising up in the
sides of the container.
Straining the Wine
When the mixture stops fermenting, you need to remove the solid
particles to get your wine ready for clearing. The easiest way to get
rid of the solid particles is to strain the liquid through a wet
cheesecloth into the large glass jar.
Clearing the Wine
After straining your wine in a glass container cover it with pantyhose
or with an airlock if you are using a carboy. If you are not sure that
the fermentation has ceased, it's a good idea to set the lid on top of
the jar or loosen it with partial twist.
Bottling and Corking
It usually take six months to a year for your wine to clear completely.
You should conduct a taste to make sure that it is properly aged and
ready to be bottled.
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