How about some good local red wine for about $ 2 a bottle? No problem. I am not talking about the use of inferior grapes or grape juice. I'm talking about wine from vinifera grapes, the best grapes in the winemaking world.
Let's do some home winemaking. First you need a supplier of grapes as possible in your local area. In the area of urban Philadelphia there are a few places they can get wine, grape juice originating from Italy, California and Chile. It comes in the refrigerator for 6 gallon kante.Prosječna price is about $ 50 per bucket, depending on the variety of grape. Six liters would give up about 30 bottles (there will be little waste). In the best case it is $ 50 divided by 29 tanks, so that gives us $ 1.72 per bottle. This assumes that you do not buy new bottles that can cost you around $ 1 a piece. Save your bottles and / or get more from your friends drink wine.
OK, let's start. This is how to make wine. Once you have a bucket of grapes in the cellar ... Here's how I do it. I bought 4 cans of juice. I pour about 3 cm of juice from each bucket into another clean bucket. (Remember that the sanitary conditions of a rule for wine. You have to clean all tools and buckets with a solution of potassium metabisulfite. You can get this and other supplies from wine wine supply store or on the web.) So now I have 5 cans about 80% full. I then add a packet of yeast for each kabao.Kvasac should be the type that best suits the type of wine you do - ask your supplier. Replace the tops of cans in each bin (loose is fine and we just want to do things or creatures from getting into wine ).
Approximately two weeks later, I siphon the new wine from the bucket into a glass carboys (5 gallon or 6.5 liter glass jars) or in stainless steel variable capacity tanks. Using carboys May you need more bottles to make sure that you do not end up with a carboy is half full. For example, if you work 24 gallons (4 buckets full), then it is about two 5 gallon carboys and two 6.5 gallon carboys to equal about 24 liters minus some otpad.Od stainless steel variable capacity tank has a lid that floats on the surface of the tank so that it has the logistics easier. While siphoning the wine into the container, make sure to leave behind a residue in kanti.Otpaci that stuff on the bottom of the bucket that was left of yeast and fermentation process. I think that using the juice of wine I usually do not have a lot of sediment, therefore, less racking (siphoning from one container to another) is required. After the rack is full, add some metabisulfite to wine (according to the instructions ).
My stainless steel has a valve at the bottom. About 6 months after I start to tap the rack of wine (the first glass and later with the bottle). You'll know when he's ready to drink. If you do not have stainless steel, you'll need to siphon the wine into clean bottles. Cork them.
then open and drink with food and friends! Salud!
For more information about home wine making tips, techniques, stories and recipes, visit the wine
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