All wines are manufactured differently, as the winemaking process is easily adapted to different types of grapes. While the wine-making process is one and only, many variations can apply to this wine style that you wish to drink and the type of grape varieties that you may harvest for your wine industry.
You will find below the necessary steps for making wine and instructions to achieve a beautiful wine bottle.
1) Sterilization similar to other processes for food and beverage production, all consumables and substances must be disposed of bacteria and natural yeasts, which can change the quality and flavor of your wine. To successfully eliminate harmful microorganisms, use cold water to wash your products and let the air dry. Next, prepare a solution consisting of 5 crushed Campden tablets, in half a gallon of water. Cover the surfaces with mixed solution, and let it work for 10 minutes and rinse. Leave the surfaces completely dry before you start using your workstation.
2) Crushing in the wine industry, cracking is done to rid (liquid and solids) of grapes. While cracking is usually done using a crushing grate, it is traditionally made by treading the foot. At present, tools such as cracking nets or wooden paddles allow us to get the same result, with much less space and physical effort.
For white wine, the grapes are crushed so they must then be separated from their skins, stems, and seeds (also called reading) to prevent the colored extract in the juice and wine to be. For red wines, the cans are left in need to combine the tannins (the pigment responsible for the color of the red wine) into the drink.
3) Prepare to start liquid to have an effective fermentation process, you must begin to the winemaking process. To prepare a starting fluid, leave the yeast for 24 hours. Mix the yeast with a jug of lukewarm water and sugar. Cover and leave it for one day. In the meantime, place grape juice and grapes in fermented basil; mix in 4 crushed camp discs and cover. If desired, combine two crushed Campden tablets to rid the crushed grapes of any unwanted bacteria or yeast from interfering with wine fermentation.
4) Fermentation once the starting liquid has stabilized for a day, you will see foam forming at the top. The cash is included in the main fermented ingredient (for red juice) and grape juice (for white wine). Nutrient yeast can also be added at this stage. Container top off with water up to the 5.5gal mark. Do not confuse or fluctuate.
5) Racking once the grape juice is converted into wine by fermentation, you are now ready to dry the wine and get rid of the sediment. If you are making wine, make sure to remove the thistle (or left over the seeds, stems, and skins) that float on the fermentation surface. Extract any juice stored with a mesh bag to squeeze the liquid through it. Using a hose, draw the wine to the carboys, making sure to leave no residue in the bottom of the fermentation core.
Mix the mixture with water if necessary (even the measured line) and set up a wet lock to prevent oxygen leakage in the wine. Allow the wine to sit for four weeks, and make a second shelf to get rid of other deposits that may remain in the wine. There may be a need to use the third shelf of red wine with high sediment, or if you want to clarify the wine further. Explanation factors can also be used to eliminate the need to use the third shelves, but many winemakers recommend doing this to get a good wine body.
After the shelves, you will bottle and age. Make sure the aging process is adapted to the style of wine you want to make for your successful winemaking – take a look on what goes into wine.