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Wine Making


Give it a try, make your own wine: Getting Started


As all issues in life, you can make the process of wine making  as easy or as complicated as you will. It's all about measuring, squeezing, and siphoning.

The following are some considerations you have to keep in mind when you decide to start the process of wine making.

Remember that recipes are guides, just guides. Follow your common sense when using and combining ingredients. Please follow your intuition, and give it a try!
When using fruits like strawberries, keep in mind that the quality of their flavor varies enormously depending on the freshness of the product.
If the flavor of the mix you are preparing is not good enough, be confident about adding some "extra" juice of the fruit you are using.
When you are ready to transfer the liquid you have been working on into a secondary, try it to check on its flavor. If its weak add more acid/tannin as needed (1/5 teaspoon per gallon of acid blend; 1/8 teaspoon per gallon of tannin). Do it slowly to prevent you add to much. After this you will have to wait for an hour and try again.
A lot of the recipes found around result in extremely sweet or dry high alcohol wines. Some winemakers prefer to add too much sugar to their recipes. But the general recommendation is to use no more than 2 pounds of sugar per gallon of wine.
Some recipes don't mention it, but ALL require the use of potassium metabisulfite. This will take care of the bacteria and fungus that the raw ingredients used might have had.
When recipes say "stabilize", they mean you have to add potassium sorbate and potassium metabisulfite.


Hope this helps!! Now check out the equipment you will need.



Designed by Danna Carballo for the Internet Research class at Suffolk University

Fall 2003