Making Homemade Wine: Storey's Country Wisdom Bulletin A-75 (Storey Country Wisdom Bulletin)
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In Making Homemade Wine, author Robert Cluett takes the mystery out of winemaking. Using his simple nine-step process, you'll learn how to make superb-tasting wines right in your own home. Whether you want to make a common or unusual wine--from everything from grapes to elderberries to parsnips--you'll find the recipes and know-how here. There's even a universal wine formula that allows you to create your own unique recipes! And if your wine doesn't turn out as you expected, never fear--you can read up on Cluett's tips for preventing and fixing the most common problems home winemakers encounter.
Making Homemade Wine Robert Cluett CONTENTS Introduction Equipment Ingredients Basic Techniques of Winemaking Winemaking Step by Step Day-to-Day Summary Troubleshooting Recipes Universal Wine Recipe Chart Introduction Wine is probably the most ancient and widespread alcoholic drink. It has been around at least several thousand years, as the literature of both the ancient Greeks and Hebrews tells us. Today, alcohol is available in a wide variety of forms: wines, beers, and
suppliers listed in the back of this bulletin. Essential Items These are the pieces of equipment you will need to get started in home winemaking. Air locks: These let carbon dioxide gas out of the carboy and prevent air from getting in. Buy one for each carboy. Carboys: Large glass vessels used as secondary fermenters. Carboys hold 5 gallons of liquid. You need an extra empty carboy to rack wine into, so buy one more carboy than you plan to make batches of wine. Funnel: Buy a large one.
concentrates are called for, I have not specified the exact amounts for some of the other ingredients. You will find instructions for adding the proper amounts of tannin, yeast nutrients, water, pectic enzymes, and so on, on the concentrate labels. We will not repeat our injunctions about keeping everything absolutely sterile. In addition to this, it is a good protection to add a crushed Campden tablet for each gallon of must at the beginning of fermentation, and to add an additional crushed
.55 to .60 percent by adding acid blend or water. If you add water, add sugar also to bring SG to 1.080. When the acid and SG levels are satisfactory, add the yeast culture and pectic enzyme. Rack into carboys 5 days after fermentation starts; rack again in 10 days. This wine, with its high pulp content and low acidity, is very vulnerable to hydrogen sulfide and must be racked often. That’s bad news, but one does not get a ready wine this quickly without paying a price. THIS RECIPE MAKES 2
(optional) 1 teaspoon nutrient 2 Campden tablets 1 gallon hot water ½ teaspoon pectic enzyme yeast culture vitamin C tablets Combine the elderberries and raisins in a primary fermenter and add the sugar, acid blend, nutrient, Campden tablets, and hot water. Cover. When the mix has cooled to 70°F, adjust the must to 1.100. Add the pectic enzyme and yeast culture. Cover with plastic sheet and secure with a string. Stir the must daily for 7 days. Strain out the fruit and siphon the liquid to