Making Great Wine At Home

Home Winemaker’s Inner Circle

Homemade wine making is fast becoming very popular across the world. There are several reasons for this.

The biggest one is that the cost to transport that yummy nectar from where they grow, harvest, and ferment it is going up right along with the cost of fuel. There’s no two ways around it – we are about to see bottles of wine at the grocery store and wine shops double.

In the last year, there has been a flurry of “How To” guides crop up around the internet. All of the guides are helpful and at least can get a beginner started.

The truth is, you can make high quality wine, award winning wine, at home, in a 5 gallon food bucket.

Some preparation and materials are required. You have to at least have a hydrometer. You need at least the 5 gallon bucket. AND – you need some kind of near air tight secondary fermentation vessel. In the industry we call this a “carbouy”.

There are very inexpensive airlocks and some plastic tubing to round out the equipment.

Some chemicals may be required as well. Yeast is an obvious first one (not really a chemical but a dormant microbe). Citric acid, potassium sorbate, metabisulfate, campden tablets, pectin enzyme and a few others are pretty common.

The biggest secret in home wine making is: get the good stuff to start with.

There are actually vineyards that will sell small quantities of grapes or even crushed grapes and juices, fresh from the vineyard. Although these are hard to locate, they do exist. I have found at least one wine making guide that lists these sources.

Aside from the money savings (you can make wine for about 25 cents a bottle), there is the actual enjoyment of making something that you can drink! If your batch comes out really good, you will be calling all your neighbors and friends to come and give it a try.

Cheers and happy wine making!

Making Wine At Home Is Easy – If – You Know The Right Steps To Take. This Member’s Only Site For Homemade Wine Gives You All The Secrets To Produce Delicious, Fine Wine:

Making Wine At Home

Home Winemaker’s Inner Circle

Home Winemaker’s Inner Circle

Home Winemaker’s Inner Circle

So – you have decided that you want to try your hand at making some wine. This article will describe the basic steps and some of the pitfalls to avoid to make sure your first batch turns out good enough to drink.

First things first – how much do you want to make?

I recommend at least 5 gallons. Why? Because beginning home wine makers just cannot wait to taste what they have made. In addition, 5 gallons is only 25 bottles. So you’ll get the batch finished, and then you will try a bottle or 2 or 3. Then you’ll wait a week and try a few more bottles. Sooner than later, it will all be gone before it has a chance to age and get really good.

If you just want to do something quick and simple, you could do a gallon in a plastic milk jug. The drawback is, once you have tasted it a few times – it’s all gone and you’ll have to start over.

With 5 gallons – you just might be tempted to let a few of the remaining bottles age. Believe it or not, the biggest mistake beginning winemakers make is not letting their wine age in the bottle. The difference in taste is, to put it mildly, AMAZING.

The next step is to decide which type of juice you want to ferment. Grape juice, cranberry juice, muscadine, and cherry are all good starter choices. The first 3 should produce a rather normal tasting wine while cherries usually will give you a sweeter wine. Of course, you can always add sugar to sweeten your wine after it is stabilized and has stopped fermenting.

The next step is to completely sterilize all of the containers and equipment you will be using. Some people use extremely hot water, others recommend using a sanitizer. I like the sanitizer because you do not have to scald yourself with the hot water. The sanitizing solution should be poured over everything and should make contact with all surfaces. Then you just rinse everything off with hot water.

Put your juice in your 5 gallon bucket – that’s the next step. BUT – it’s not time to put your yeast in yet.

We first want to sterilize our “must” or our juice. You can do this with 4 Campden Tablets. These are sulfite tablets that will get rid of any type of bacteria that could be present in the juice. Crush the tablets and then dissolve them in some warm water and then pour them in your juice or “must”. Let this sit overnight while the sulfites do their work.

24 hours later, you are ready to sprinkle in or “pitch” your yeast.

The type of yeast you decide to use is really a question that is beyond the scope of this article. However, I’ll say that there are hundreds of different yeast strains for literally thousands of different uses. For our first batch, we can just use the bakers yeast that you can easily find at the grocery store. Later, and after some research, you will probably want to use one of the specialized strains.

Now – wait 7 days and watch. you will want to cover your bucket with a cloth towel or even put on a lid with an airlock in place. The wine will be perfectly safe during the fermentation stage because it will give off lots of Carbon Dioxide. The Co2 will protect your wine from the oxygen in the air.

Once the 7 days has passed, siphon off the wine from the bucket into another bucket or into a glass “carboy”. These can be found online or at your local wineshop. When you are doing the siphoning, you will want to get as little of the gunk on the bottom of the bucket as possible. This gunk is called “lees” and is made up of dead yeast. Wine that sits on top of the dead yeast sometimes can develop an “off” flavor.

Once your wine has been transferred into what is called your “secondary fermenter”, then you will want to put an airlock in place and just let it sit for about a month. There’s a song about this part – “The Waiting is the Hardest Part”. It’s true. Every budding home winemaker just cannot wait to taste the stuff – but – don’t do it. It surely won’t hurt you but during this month it is still fermenting. The wine isn’t finished yet. Be Patient.

After the month is up, you will want to transfer it back to your bucket, again making sure that you leave the gunk on the bottom. The process of transferring the wine from one vessel to another is called “racking”. Why? That’s something I am going to research for another article.

You are just about there. Theres only one thing left to do and that is to add a “stablizer” to your wine. A stabilizer inhibits yeast reproduction. In essence, it stops yeast from doing it’s thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. If that is happening after you bottle the wine, you will get popped corks or exploded bottles or both. So – put in the stabilizer, stir the wine well, and then return it to your Secondary Carboy fermentation vessel. Be sure and clean out the secondary and sterilize it before you do.

Now, all you have to do at this point is wait until the wine clears. Gravity is your friend here. Of course, it won’t hurt a bit to bottle cloudy wine. But if you wait another month, it should be crystal clear. The clearing process is another subject that you can find a great deal of information on in other guides and books and I suggest you read up on this subject when you get a chance.

Bottling time! All you have to do is make sure your bottles are clean and sanitized and just siphon the wine into the bottles. Corking the bottles can be a little difficult and i highly recommend you get some king of corker. Again, these are available online or at your local wine shop.

Now – BE PATIENT and let the wine sit in the bottle for 6 to 9 months. The longer the wine ages, the better it will taste – I guarantee it. Happy winemaking!

Making Wine At Home Is Easy – If – You Know The Right Steps To Take. This Member’s Only Site For Homemade Wine Gives You All The Secrets To Produce Delicious, Fine Wine:

Making Wine At Home

Home Winemaker’s Inner Circle

Great Wine From Around The World

Wine Bar Bottle Of Wine Bottle Alcohol Shelf

Great Wine From Around The World – 123–

More info on wines can be found by selecting the different styles, or offerings:

White Wines:

Chardonnay History
Choosing Chardonnay
Napa Chardonnay
Chardonnay Grape

Pinot Grigio
Pinot Grigio Wine From the Pinot Gris Grape
Pinot Grigio Wine – Why The Wine Experts Are Wrong
Pinot Grigio Wine From the Pinot Gris Grape
Pinot Grigio: Italy’s Gift To the Wine-Drinking World

Sauvignon Blanc

Red Wines:

Cabernet Sauvignon
The Best of Napa Valley Cabernet Sauvignon
7 Catchy Cabernet Blends With Refined Elegance
The Top 3 Merlot Cabernet Sauvignon Wines
Cabernet Sauvignon – A Truly International Grape

Pinot Noir
Spotlight on a Varietal – Pinot Noir
Pinot Noir: Your Sweet Choice
Additional Facts About Pinot Noir
Everything You Need to Know About Pinot Noir

The Difference Between Syrah and Shiraz
Things You Should Know About Shiraz Wine
Syrah and Shiraz Wine: What’s the Difference?
Knowing the Flavors of Shiraz Wine

The California Red – Zinfandel
Carol Shelton, the Queen of Zin!
The Life and Times of Red Zinfandel
Zinfandel Wine Tasting

The Total Wine System

the total wine system

The Total Wine System

The Total Wine System Is A Complete Step-by-step System With 3 Ebooks & 1 Audio Book. Everything From Grape Growing To Harvesting Grapes To Making Your Own Homemade Wine. Our Free 10 Part Mini E-course Will Show You How-to Create Your Own Homemade Wine!

Here’s just a taste of what you’ll discover…

A complete guide to selecting the perfect location for and setting up your vineyard.

The 4 factors you MUST consider before you plant your grapes.

The types of grapes you plant determine the type of wine you’ll eventually have. Learn how to determine which grapes are best for you!

Learn the single most important factor that determines the quality of your wine grapes and how to preserve it!

The importance of three climate factors in growing grapes.

The more than 40 types of grapes that are suitable for wine making.

The 5 essential aspects of ensuring healthy, vibrant grapes (and in turn delicious wine). Without these, your venture just can’t succeed.

An entire chapter devoted to vineyard care, starting with the first year of cultivation.

The 5 most efficient ways to control weeds in your vineyard.

A complete guide to disease and pest control practices for your vineyard.

Vital information on vineyard design and layout.

The 5 basic sure-fire steps to creating a perfect bottle of wine.

A list of all the necessary tools you’ll need for wine making.

A complete list of all the wine making ingredients you’ll need for the process.

An entire chapter devoted to harvesting grapes for the wine making process.

A crash course on the role acidity plays in the ultimate taste and success of your wine.

All about the process of alcoholic fermentation, including a guide to its two essential ingredients.

What malolcatic fermentation is and the effects it has on wine.

The importance of racking and what it ultimately means to the quality of your wine.

How oxygen affects the taste of your wine.

An entire chapter devoted to the two principle methods of producing white wines.

The variety of sweeteners you can use in your wine making process and those you can’t!

An entire chapter devoted solely to the creation of red wines from the picking of the grapes to the final process.

The two types of wine presses and which one is the better choice for you.

How to properly transfer pressed wine to your storage vessel and why “settling” is an essential part of the process.

The Total Wine System

Successful Winemaking – Craft Superb Table Wines At Home

successful winemaking

Successful Winemaking – Craft Superb Table Wines At Home

Step-by-step Manual Details How To Successfully Make Wine At Home. Imagine Making The Most Amazing Wine You Will Ever Taste – In The Comfort Of Your Own Home. Make Wine Making A Family Tradition!

Here’s just a few things the book covers all in clear step-by-step instructions:

The modern methods of home winemaking that are quick, clean, and simple, giving wonderful wines, high in alcohol and perfectly clear
How to make the classic “wine grape” wines, including reds, whites and beautiful rosés, including how long to leave the “must” before fermentation starts, and how long to ferment – this is absolutely crucial
Recipes and step-by-step techniques for making French and Italian Vermouth-style wines, and well as cherry-brandy and other fruit liqueurs
The best kind of yeast to use for home winemaking, and how much to use for exactly the right amount of alcohol
The perfect temperature to keep the “must” for clear, high-alcohol wine – this has a tolerance of only 5 degrees, so you have to have this right
The correct kind of sugar to use for wines you will be proud of – don’t skimp on this – and where to store your wines while fermenting for best results
How to know when fermentation has ceased, and the particular pieces of equipment to use to know when this is – if you have this wrong your wine will be over-sweet and low in alcohol, or sour and flat
The recipes and methods to ensure your wine is crystal-clear, and when, if and how to “rack” your wine
The “enemies” of home winemaking which can leave your wine sour, or acid, and how to combat these enemies which live in every house
How to correctly sterilize jars, bottles and corks properly so fermentation can occur correctly
The role of sulfites in clarifying wine, but most importantly, exactly how much to use – almost no home winemaker knows this amount correctly
The two methods for home fruit wine making, depending on whether you want a flavor-heavy wine, or a light refreshing wine
How to make a Beaujolais-style wines from blackberries or blackcurrants, along with cherry and redcurrant wines,
How to make either a light, dry red or a sweet dessert wine from raspberries, how to make wine from rose petals, and how to make your own aged-style whiskey at home from potatoes, carrots or wheat

Here’s The Bottom Line…

Making wine at home is a fabulous hobby. It can save you money, important in difficult times, and give you an endless source of fun, interest and excitement. It can also be a long and difficult journey, with lots of potential mistakes along the way.

“Successful Winemaking” is the finest instructional manual available today. Step-by-step instructions show you exactly how to make luxury wine at home yourself. There is no point stocking up on your jars and bottles, buying chemicals and preparing your fruit unless you know the exact methods to make the wines you are hoping for.

Successful Winemaking – Craft Superb Table Wines At Home

How To make Wine Video Course

how to make wine video coruse

How To make Wine Video Course

Simple Video Step by Step Course

Use our video step by step guide to discover all wine making secrets with the comfort from your home. Watch more than 21 easy to follow videos, text explanations and images to become your own winemaker

Complete illustrated step by step guide to make own wine at home. In the course the buyers will find more than 21 videos, a lot of texts and images. This course was created by two German winemakers. They first started a video course in how to make wine in Germany. It has gained hundreds of lead so that this course was translated now into English.

Look at how simple this course makes it for you to make delicious wine… Inside the modules you’ll learn:
Module 1 – Fundamentals in wine making

In this chapter we will show you everything you need to get started…

Which mistakes you don’t want to do! What is important to know about the fruits/grapes you want to ferment and where you can get it and how to prepare it.

Your start will be accurate to get a perfect wine.
Module 2 – Field guide

In this chapter we will show you all secrets in how to make wine. You will find a lot of recipes (e.g. white wine, red wine, fruit wines, etc.) to start almost immediately.

Everything is written and described in plain English. It will be easy to follow the steps and you don’t need a PhD in chemistry to understand them.

You are getting detailed explanations on fermentation, yeasts, racking, fining, bottling, and more.

All steps are described for home production that you don’t need to convert figures. Start easy and immediately.
Module 3 – Special knowledge

This module will show you inside information in wine making. You get a advantage that other home winemakers don’t have.

You will discover how to..
..create an irresistible aroma
..get easy the right amount of sugar
..harmonize your wine to make a amazing tasting wine
..what and how to measure.
Module 4 – Additives

Use additives to get the best out of your wine.

You will find out how to use them to boost your wines flavor. If you don’t have these information you can harm your wine.

But no worries, we will show you how to use them right. You will discover the tricks to make your wine the best it can be!
As if this wasn’t enough… You are also going to receive these bonus materials

Bonus 1 – Real winemaker from Stellenbosch reveals his secrets in making perfect wine

stellenbosch-winemakerWe have interviewed another real expert in making wine for you. He is a chief winemaker of a big winery in Stellenbosch, South Africa.

He will outline to you all his secrets he has gained in 15 years of making wine.
Bonus 2 – Automatic converting potential alcohol chart

With this potential alcohol chart you will have a unfair benefit towards all winemakers who it don’t possess.

Put in your figures and the chart will automatically convert everything for you. You will know how much sugar you will need to get your desired alcohol content.

It’s work like magic.

Bonus 3 – How to taste wine

Did you ever asked yourself how to taste wine like a professional oenophile? We will show it to you in our bonus video about wine tasting.

How To make Wine Video Course

Shiraz Vs Syrah

Shiraz Vs Syrah – What’s the Difference?
By Austin Rafter

As if ordering and tasting wine at your favorite restaurant isn’t anxiety-provoking enough, many wine drinkers still haven’t the slightest idea what the difference is between Shiraz and Syrah.

Let me tell you: They both are made from the same grape. The Syrah grape.

If all the past confusion about your favorite red wine has now got you into a heated tizzy, you can set your blame on James Bubsy, a young British Viniculturist who settled in New South Wales, Australia, in the early 1830’s. With him, he brought vines of the Syrah plant from France, intent on planting them in the fertile soil of the land down under.

In Busby’s book, Journal of a Recent Visit to the Principal Vineyards of Spain and France,” published in 1833, he references the book “Oenologie Francaise,” stating, “… The name of this grape is spelt Scyras; and it is stated that, according to the tradition of the neighbourhood, the plant was originally brought from Shiraz in Persia, by one of the hermits of the mountain.”

That the Syrah grape was brought to France from Persia, however, is just legend.

In 1999, when Dr. Carole Meredith, head of Viniculture and Enology at The University of California, Davis, performed DNA testing on the Syrah grape, she proved that it is actually a genetic mix of two different grape varieties: Dureza, a dark-skinned grape, and the Mondeuse Blanche, a white-skinned grape, both hailing from the Northern Rhone Valley in the southeast of France. They found no genetic linkage to Persia.

Syrah was becoming the dominating grape variety in Australia, and it wasn’t long before it became referred to as its name of supposed historical origin, based on the books Busby was publishing in Australia at the time regarding viniculture and winemaking. One likely reason was to differentiate it from the French wines which the grape bears its original geography but differs greatly concerning flavor and body when grown in the Southern Hemisphere.

A major part of this difference is due to Australia’s warm climate. Shiraz wines give way to intensely deep, bold, fruity flavors, quite different from the traditional French Syrah wines which have a much drier and lighter body. This designation has come in handy since Syrah is now grown all over the world. You might find a California winery that produces Syrah and Shiraz. Both grapes are grown and treated differently to express the flavors of the traditional French Syrahs and the more modern Australian styles.

Now, you may be wondering, “What the heck, then, is Petite Sirah?”

Do the Aussies call it “Petite Shiraz?” Why isn’t it called Syrah?

The creator of what those outside of France call Petite Sirah, was a French Nurseryman named Dr. Francoise Durif, who was trying to breed Syrah grapes with the Peloursin variety to create a grape that would be resistant to mildew. What was born was a grape he named after himself: The Durif grape.

While this grape is hardly grown anymore in France, it’s grown frequently in Canada, The United States, and Australia. It become known as Petite Sirah after a Californian vintner in the late 1800’s renamed it after noticing it was a much less vigorous plant than its relatives. Ironically, Petite Sirah tends to be even bolder and more full bodied than Syrah or Shiraz.

Now that you’re armed with the understanding of the difference between Shiraz and Syrah, I think it’s time to head to the local wine shop to strut your expertise!

Article Source:—Whats-the-Difference?&id=9705180

Sauvignon Blanc

Sauvignon Blanc
By Roxanne L Sisneros

Sauvignon Blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage, meaning wild and blanc, meaning white due to its early origins in South West France. These grapes produce a crisp, dry, and refreshing white wine.

It’s long been used to make world-class wines from Bordeaux. it has become an everyday favorite thanks to wine makers of New Zealand.In North America, California is the leading producer of Sauvignon blanc.

Depending on the climate, the flavor can range from grassy to tropical. In cooler climates, the grape has a tendency to produce wines with acidity and flavors of grass with some tropical fruit and floral notes. In warmer climates, it can develop more tropical fruit notes. “Grassy” flavors in this wine are more prominent in some grape varieties than others.

This grape variety vine buds late but ripens early, which allows it to perform well in sunny climates when not exposed to high heat. In warm regions such as South Africa, Australia and California, the grape is happier in cooler climate. the grape will quickly become over-ripe and produce wines with dull flavors and flat acidity.

Sauvignon blanc was one of the first elegant wines to be bottled with a screw cap in commercial quantities. The wine is usually consumed young, as it does not particularly benefit from aging.

Wine experts have used the phrase “crisp, elegant, and fresh” as a likely description of this fine wine,

When slightly chilled,it pairs well with fish or cheese. It is also known as one of the few wines that can pair well with sushi.

The primary fruit flavors of Sauvignon Blanc are lime, green apple, passion fruit and white peach. Depending on how ripe the grapes are when the flavor will range from zesty lime to flowery peach. What makes Sauvignon Blanc unique from other white wines are its other herbaceous flavors like bell pepper, jalape�o, gooseberry and grass.

Food Pairings with Sauvignon Blanc

Wine experts have used the phrase “crisp, elegant, and fresh” as a favorable description of Sauvignon blanc. It pairs well with fish or cheese. It is known as one of the few wines that can pair well with sushi. This white wine pairs well with white meats, such as fish, shellfish, chicken and pork.

The wine pairs well with similar green herbs such as parsley, rosemary, basil, cilantro or mint.

Sauvignon Blanc with Salmon

This flavorful wine can be difficult to pair. It has a grassy and lemony flavor on its own. It’s a good pairing with fish like salmon.

Please visit my blog “Fine Wines Worthy of Your Wine Cellar” at

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