Review |
| In total our home
winemaking method takes as little as 3 - 4 months to make wine. It
involves: 1) - pouring the juice into your carboy and adding yeast 2) - fermenting until a desired specific gravity (i.e. 995) 3) - siphoning the wine and stabilizing at the end of the fermentation 4) - cold stabilizing by subsequently storing the wine in the cold; 5oC (40o F). 5) - racking every 3 - 4 weeks until the wine is clear. 6) - bottling the wine. It is a very simple procedure that doesn't require water, sugar, package A,B,C .... F etc. What's more, it is pure and natural, just the way mother nature intended all wines to be. We believe in using the least amount of stabilizer possible and keeping the finished, bottled wine in cold storage (i.e. 40oF). When serving the wines, like red for instance, you can bring them to room temperature just before serving. If you don't store your wines in cold temperatures they may get fizzy. In this case you may want to add more stabilizer to prevent this from happening. You are the judge, you are the winemaker. In any case....CHEERS AND ENJOY YOUR WINE! We hope that these instructions are thorough enough for most winemakers. If you have any questions about the preceeding steps, or something seems odd to you please email Joseph with your concerns and he will be happy to explain. This concludes the winemaking instructions. |
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