BASIC STEPS ON MAKING ANY FRUIT

WINE
BASIC STEPS ON MAKING ANY FRUIT WINE

1) First determine volume of wine you are making. This now determines
size of containers and measurements for ingredients used in making your
wine.
2) It is recommended to use the best possible fruit you can obtain for
making wine. Plan on using 3-4 pounds of fruit per gallon of wine desired.
3) We recommend your primary fermentation done a bucket because the
large opening; that will make it easier to clean, stirring while adding any
ingredients, and removing fruit before the end of fermentation.
4) After your fermentation is complete, that is when you transfer your
wine to the appropriate sized glass-container for clearing and aging.
5) Take your fresh fruit, clean and remove stems or pits, what is
appropriate for the fruit you are working with. Place fruit in a nylon bag
or cheese cloth to be crushed inside your bucket. You can use your hands,
clean of course, to crush and/or smash to get the pulp broken down. This
is to get sugar available to your yeast plus release flavors of the fruit.
6) Now add enough pectic enzymes to assist in breaking down all the
sugars for your yeast. Follow the instruction on label to determine
amount.
7) There is not enough sugar in your fruit to make enough alcohol in your
wine. You will need to add one to three pounds of sugar per gallon of
wine desired. This will determine the alcohol strength of your wine.
More is not always better. Using a hydrometer to measure sugar in your
wine must is helpful and is recommended.
8) Add enough water to volume chosen for your wine. At this time you can
tannin (1/2 tsp. per gallon) to assist in making your wine to have
increased mouth feel. Also at this time adding acid blend (1/3 tsp. per
gallon) will help balance out your wine. Also recommended is to add
yeast nutrient (follow recommendation on the label on product you
 choose to use), fruit used in wine does not have enough nutrients and
minerals for a good wine fermentation.
9) It is time to add Potassium Metabisulphite. Add ¼ tsp. into five ounce
of cool water; stir to dissolve, than add only one ounce per gallon to your
wine must. A full five ounce will suffice if you are making a six-gallon
batch. This is to kill any unwanted bacteria, yeast or other contaminant
that could be working your wine must. After adding Potassium
Metabisulphite, you need to wait an additional 24 hours before adding the
wine yeast you have chosen.
10) Now is when you use your hydrometer. You place your clean hydrometer
into you wine must to know your beginning gravity (this is the density of
sugar in solution in your wine must). Write you starting gravity down
before moving on. This important for you will need to know so you can
follow the steps correctly later in the wine making process. You can use
this knowledge to now your potential availability alcohol by volume when
your fermentation id done.
11) After waiting the 24 hours, you can add your yeast to the wine must to
start your fermentation.
12) Wine will generally ferment at a warm temperature better than a cool
one. Ideally to ferment wine between the temperature of 70⁰ - 75⁰ F.
13) It is recommended to stir your wine daily to help keep your yeast up in
suspension to reach your sugars in the wine must, plus remove CO2 gas
that is being created by them in your fermentation. It is a good idea to
check your gravity reading each time before stirring so you will know
when to follow Step 14.
14) On the third day of fermentation an additional feeding of yeast will help
your yeast finish your fermentation. Follow instructions on the label of
the product of your choice.
15) When your fermentation is below 1.040 and above 1.020, you should
remove your fruit and drain any liquid trapped in the fruit. Gently
squeezing is okay to remove excess liquid.
16) Allow your wine to complete its fermentation. Before moving to the
glass container for aging and clearing of your wine.
17) When you move your wine must to a clean and sanitized glass container,
appropriate for the size you are making. This to make sure head space in
your container is as small as possible. At this time you should an
additional amount of Potassium Metabisulphite, the same dose you did in
Step 9.
18) Before putting your airlock in place in your glass carboy, stirring should
be done so any gas bubbles created in the fermentation that has not that
left the must. Wine is generally drunk still, void of gas.
19) Allow your wine to clear in a cool, dark location. You will be able tell
when it is clear by observation. Usually a minimum of thirty days before
clearing of all the wine is complete. Patience is important at this time.
20) When your wine completely clear you should transfer into bottles for
further aging. Wine will improve with age. Then enjoy!