Wine Making Process
Once you have all the equipment and a recipe book, you can begin your venture to making the best wine you have ever tasted. Home wine making allows you to try different flavor juices or fruits. You will find there are many different types of wines that you can make with a home wine making venture. In cases of grape wine, this is made from pure grape juice. But for other fruit wines, additional water is needed to dilute the juice prior to the winemaking procedure. This is mainly because of the intense flavor. Secondly, some of the fruits may be high in their acidic property, which in turn makes the wine too sharp in taste if used full strength. Examples include gooseberry and blueberry juices. Home wine making possibilities are endless when you think about it. You can use any type of fruit that would make a good wine. If you wan to experiment with just about anything, you can do this as well. You do not have to stick with what other people do, you can make your own blend. Once this fermentation process is completed the clarification process begins. Filtering and fining are also usually done at this stage, filtering which can be done with everything from a course filter that catches only large solids to a sterile filter pad that wipes wine of all life. Fining on the other hand, occurs when substances are added to a wine to clarify them. Finally in the wine making process is the stage of aging and bottling. You can either bottle the wine immediately, or further aging can be done in bottle, stainless steel or ceramic tanks. Proper amount of acidity is a crucial factor for wine preparation. No instructions for wine making seem to be complete without the discussion of acidity and its significance in wine preparation. Acidity is important mainly because of two reasons. It is essential to improve the character and balance of the wine produced in general and to enhance the fermentation process. Acidity largely varies between different fruits. There are essentially two ways to test acidity in a fruit juice. One is with pH testing strips and the other one is doing a titration. The former is not a very accurate way to measure acidity level; however, the later is useful to offer a better result. | |||
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