How to Properly Create a Wine

INGREDIENTS NEEDED IN CREATING A WINE

The materials needed are three bottles of grape juice, dry baker's yeast, four to six empty glass bottles, rubber bands, paper napkins or clean fabric, funnel and two to three cl. H20.

FERMENTATION PROCEDURE

Divide the three boxes of juice into 4. Use a 1 liter empty clean bottle. After you have 4 one liter bottles of juice, place 2.5 tbsp of sugar into each bottle and shake it until the sugars melts into the juice. Sugar is very important to improve the alcohol content of the mixture to ten-eleven percent. During the duration of the process, the glucose content of juice and additional sugar that you have place inside the bottle will be converted into liquor.

Pour two-three centiliters of H20, ½ tsp. of baker's yeast and single teaspoon of sugar into a container. Stir the mixture until the baker's yeast and sugar melts. Cover the container and place it in an area that does not receive a lot of sunlight.

A thick foam will appear on the upper portion of the mixture within 1-2 hours depending on the temperature of the air. Place one-fourth of the foam layer and three tsps. of H20 with granulated sugar and baker's yeast to each of the four bottles.

You can shake the four bottles to make sure that they are mix well. To stop any unnecessary inflow of air inside the mixture and permit the flow of gases made during the wine making process outside, close the bottles with the help of napkins. Three pieces are enough for bottles with big necks and a pair of napkins for bottles with small necks. Use rubber bands or tape to seal of the napkins.

Although do not seal them too tightly to allow gases to escape. After that, put the bottles in an area that does not have a lot of light. Your working area should not possess any unacceptable odor that might affect the quality of the wine.

The acceptable temperature when you are fermenting wine is twenty-five degrees Celsius or seventy-seven degrees Fahrenheit. The whole process will take around nine to twelve days. You can see sediments at the lower portion of the bottles at the end of the fermentation process. You now have a turbid mixture.

ADDITIONAL TIPS

To scale down the chances of a turbid mixture, it is advisable to place the mixture to another container 3-4 times at daily intervals. Place the 4 bottles of juice into three one liter of bottles. Avoid transferring the sediments to the new bottles. After the new transfer, close the bottles with napkins and rubber band and place them in a dark area.

You can use the previous grape wine bottles after washing them with H2O. Remember to taste your mixture after transferring it to a new container. If it tastes too sweet, the granulated sugar has not melted properly and you should wait for a while before executing placing transferring it in another bottle.

If the mixture tastes sour, you should place the mixture in another container sooner than the previous transfer. Prevent any bubbling during the last wine transfer. You can now taste your very own homemade wine.

AGING PROCESS

Place your wine into bottles and make sure that you fill it to the brim to minimize the amount of air inside the containers. Place the bottles an area where there is no light and has a low a temperature. Allow the wine bottles to age for one-six months. But you must remember that a poorly made wine will not be fixed through aging.

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