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The following is a summary and an measured daily using a Hydrometer.

STEP 4 - PRESSING & SECONDARY


explanation of the wine making process. Residual sugar and alcohol levels are FERMENTATION
Feel free to ask questions along the way so related so the hydrometer helps After the fermentation we will
that you get the best experience possible. determine the progress of the remove the wine from the tub and we
fermentation process. will press the grape skin with the
IT'S ALL ABOUT THE GRAPE We aim for an alcohol level somewhere pressing machine. Thats another step
Shelter Rock Winery purchases the finest between 13% 14.5 % by volume which is that SRW MEMBERS SHOULD NOT
grapes from vineyards in California. There the expected result with the California MISS!
are different varieties of grapes which you grapes we use. The new wine is stored temporarily in
can choose to make the wine that suits your During this process the fermentation tubs stainless steel tanks and other tubs to
palate. Once we know the arrival date of are tightly covered creating an air-lock so allow the sediment to fall to the
the grapes, we contact SRW members to that the gases can escape but nothing can bottom. Thats the first racking. Then
designate the crush/destemming date and contaminate the must. the wine is transferred to barrels where
time. the malolactic fermentation occurs.
STEP 3 PUNCHING MLF is a process in winemaking in
STEP 1 - THE CRUSH During the fermentation process, the which tart-tasting malic acid, naturally
DESTEMMING & CRUSHING grape must will rise and it is very present in grape must, is converted to
Crush date and time, is usually in the first important to release the gases caused by softer-tasting lactic acid.
week of October. the fermentation process. This is called
SRW members will come together at the punching and is performed manually
winery and participate in loading the with a puncher tool. SRW MEMBERS
grapes into the Crusher/Destemmer SHOULD NOT MISS THIS STEP.
machine. The grapes goes through the At SRW we will punch the grape must
crusher/destemmer and fall into the twice per day (once in the morning and
fermentation tub below. The stems and once in the evening.) This process will
leaves are discarded into the waste bin. continue until the sugar level is -0.

STEP 2 PRIMARY FERMENTATION This is where we need the assistance of


The crushed grapes, now called a must are the SRW members. SRW will hold two
kept in the covered fermentation tubs in punching times per day. The first
the main area of SRW. punching will be from 7:30AM10:00AM
A day or so after the crushing, Wine Yeast and the second punching will be from
is added to the must that begins the 5:30PM7:30PM daily.
transformation of sugar to alcohol. As many SRW members as possible
Within 12 24 hours of adding the should plan to stop by SRW throughout
wine yeast, the fermentation activity begins. these two weeks to help in the punching
Throughout the next 2 weeks sugar levels are process. DO NOT MISS IT !
STEP 5 CLEARING & RACKING into the bottle. Then we move to the
After the fermentation has completely Vinyl Capsule & Labeling Stations.
stopped and we have verified this by Vinyl capsules are placed over your
using the hydrometer, we may add a corked bottles and carefully placed in the
small amount of Potassium Bisulfite to heat machine, which shrinks to fit
help preserve the wine flavor and color snuggly on the necks of the bottles. The
while its clearing. next step is to place your preprinted
Wine Label on your bottles. Your bottles
The wine yeast will be finishing up its are then placed into your box, sealed and
activity and the solids will be settling at are ready to take home to enjoy
the bottom. The clearing process can take throughout the year or to give as gifts for
several weeks and months. holidays and special events, or to share
Starting the 4th Monday of January we with your friends and family.
will hold the second racking, running
every day until we finish from 12:00PM Special Note: Since minimal sulfites are
Shelter Rock Winery
to 7:00PM. Be there! SRW members used in the wines we make at Shelter Experience the Wonderful
should assist in this process. Rock Winery, we highly recommend World of Winemaking
storing your personal vintage in an area
STEP 6 - BOTTLING YOUR WINE. that has a consistent temperature of The beginning of October you are going
In JUNE its time to bottle. 55 62 F. to participate in the rewarding
Prior to bottling the wine gets filtered experience of making your own wine!
and transferred to stainless steel tanks Rest assured we will be there every step
and some will be blended by request. Check out our website for special events of the way to guide and educate you in
Bottling starts the first weekend in June throughout the year and for important any way we can.
10AM to 7:00PM. SRW Members will be information and dates for the next
scheduled for specific date and time for winemaking season! As you move through the process, you
their bottling. will want to think of a name for your
Giovanni Petretta wine and decide which label youll want
Bottling your wine is a fairly straight 203-948-8235 to use. Check out the Wine Label Board
forward process. The stainless steel tanks shelterrockwinery@gmail.com to select your label and view the sample
are attached to the wine dispensing 5 Shelter Rock Road labels to get ideas for naming your very
machine and the wine is dispensed into Danbury, Connecticut 06810 own personal vintage!
the bottles. The next station is the www.shelterrockwinery.com
Corking Machine where you place your Be sure to Like Shelter Rock Winery Let the winemaking experience begin!
bottle on the cork press, add the cork and on Facebook and follow us on
press down on the lever, pushing the cork LinkedIn and Twitter! Salute!