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Making Home-made Wine - Fresh Grapes
If you feel more adventurous and prefer to make wine from grapes, you will need some additional equipment. The fruit should be washed thoroughly. Crush the grapes to extract the juice from the fruit. A grape crusher is of great help at this stage but not a necessary. The “old timers” place the fruit in a large, clean container; wash their feet and start stumping. You get the idea. Whichever method you prefer the results are the same; extraction of juice.
Remove the stems and press out the juice (wine press should be used to remove as much of the juice as possible).
If white wine is being made place the juice in a container for primary fermentation.
Add two campden tablets for each gallon of juice to destroy all the wild yeast. Twenty-four hours later add yeast and stir the juice once a day for one week. Transfer it for secondary fermentation, place the air lock, and rack it one month later.
Red wine is slightly different. Once the grapes have been crushed and pressed, add the skins back to the juice. The object is to ferment the whole fruit together in the primary fermentation. The grape skins are full of pigment, which will give the wine its red colour as well as the other goodies. Recently in France, the scientists were able to correlate the consumption of red wine, in moderation of course, to the low levels of heart attacks and strokes. Once the primary fermentation is completed, extract the juice by pressing.
If stronger wine is desired, the maximum alcohol level that the yeast can produce is around sixteen percent, depending on the strain type. Adjust the amount of sugar using the Balling scale and hydrometer. Proceed with the secondary fermentation, and so on. Bon Voyage
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