The Content Of The Article:
Wine making is a science in itself. For home use and the production of wine for self-consumption is enough a little basic knowledge, this one does not have to be a trained winemaker.
Cover for fermentation vessel and fermentation attachment
Plastic hose for suction
Bottles and corks
Additives are needed to start the fermentation process.
Antigel for fermenting the fruits
Pure breeding yeast and yeast nutrient salt to accelerate the fermentation process
Lactic acid to increase the acidity
Potassium pyrosulfite to prevent the development of unwanted microorganisms
Carbonated lime for the neutralization of unwanted acids
Silica sol, gelatin or tannin to clarify the wine in case it does not do it by itself (for example gooseberry wine)
The fruits must be clean and as dry as possible. Only healthy and clean fruit results in a healthy, harmonious wine. For delicate fruits such as strawberries, the fruits are not washed large, as they lose a lot of flavor. Berries are simply crushed, stone fruit does not have to be pitted extra. Pome fruit is shredded properly, but must not be mushed.
Under no circumstances should the fruit, juices or mash come into contact with metal because of the fruit juices! One should also keep in mind that the immature fruit has less sugar and fruit flavor, but an excess of acid.
Juice or mash extraction
The fruits are crushed. The resulting fruit mash is usually cold pressed, unless you want to perform a mash fermentation. The cold pressing does not change the taste and the vitamins are retained.
Of the fruits only grapes, apples and possibly pears deliver a juice, which usually gives a harmonious wine without additives. For some fruits, such as dessert apples and pears, acid must be added, but many berries are very acidic. Since the acidity must be reduced. Therefore dilute with water or add carbonate of lime. In the case of sugar shortage, sugar must be added.
Fermentation is the most important process in the production of alcoholic beverages. It is caused by yeasts. Pure culture yeasts ensure the best results. During the fermentation process, the wine must be observed. The fermentation seal must not dry out, so that no air comes to the wine.
End of fermentation
The fact that the fermentation is completed can be recognized by the fact that no more gas bubbles form when you shake the fermentation vessel. Then it's time to move the container to a cooler place so that the yeast and the so-called trash particles can settle. The set can be filtered through a fine cloth. For further clarification, but also to improve the durability and to protect against bacterial infection a slight sulfurization is made. Each 10 liters of young wine is used to 1 gram of potassium pyrosulfite.
In cool storage and under exclusion of air, the wine looks to its maturity.
Finally, the wine is bottled and sealed.