Title: How to Make Wine
Specific purpose: To inform my audience on how to make wine at home. I.
A. Attention Material: “Wine makes daily living easier, less hurried, with fewer tensions and more tolerance." - Benjamin Franklin B. Credibility material: I have been brewing beer & making wine for 4 years now with just over about 846 gallons under my belt. C. Preview: I will explain the basics which include the equipment needed, the process of making the wine the basics of the fermentation process. .
II. Decisions, Decisions
* Wine from the kit…
designed to drink sooner (some less than 30 days, from start to finish) a. Convenient, everything is premeasured and equipped with specific instructions - nearly Idiot-proof
b. Wine from scratch…
-. Complete creative control (more of an art than a process) - More enjoyable
- You choose your supplies/chemicals: fruit, specific yeast etc.
III. Equipment Needed…
- good for fermentation as well as aging
-used to determine the alcohol level and specific gravity of the wine c. Thermometer
- wine has to be a certain temperature to ferment (not too cold) d. Fermentation lock (air lock)
- allows fermentation gases to escape, while keeping air out e. Siphon tubing
- long plastic tube instrumental in the racking process
f. Wine thief or unused turkey baster
- used for testing the wine throughout the entire process
h. Long plastic spoon
IV. 2 necessary skills in order to make a good wine.
a. Reading a Hydrometer
- A hydrometer is used to help you control how much alcohol by volume (ABV) you want the finished wine to be and to help keep track of the status of your wine. This will help determined how much water and sugar you will need to raise or lower the specific Gravity (SG) of your wine, with is the measuring the how dense the sugars are making the must. b. Read a Thermometer.
- The temperature of you fermenting wine is very important. If the yeast are too cold they will kind of shut off, stalling or stopping fermentation. If they are to hot they will be over stressed and produce negative flavors, and die faster.
- Prevents “wild” or lambic yeast from growing.
b. Potassium or “K” sorbate
- This is a preservative as well as inhibits any yeast growth. c. Wine or Champagne yeast
- For fermentation
d. Yeast nutrient
- Supports healthy yeast, helps yeast stay alive throughout the fermentation process e. Yeast Energizer
- an energy drink for the yeast
f. Fining Agents
- pulls dead yeast and fruit particles to the bottom of the carboy, helps in racking g. Tannin
- that give wine a bitter, dry, or puckery feeling in the mouth h. Sugar.
- For the yeast to eat, which produces alcohol and also a sweetner. i. Water
VI. Selecting Your Flavor
a. For home winemaking it’s hard to find the standard flavors outside of a kit and in a kit all basic choices are made for you. b. So, the fun of from scratch, there is a world of flavor possibilities awaiting you, any and all fruit is at your finger tips. Melons, apples & berries not just grapes. And not always fruit. Honey, even onions or other vegetables. c. Sort out you fruit. A benefit to making it from scratch is you get to make sure the purity of you fruit. And pick out all the bad parts.
VII. Cleanliness. Cleanliness. Cleanliness
a. Before you can start you must clean and sanitize your equipment, iodine is a great product but also is bleach in small quantities. b. Sanitizers that are easily rinsed away are best, cleaner residue will effect fermentation as well as the final flavor. c. There are items just for cleaning wine equipment. But you need to get them at brew shops or online. Some that serves more than one purpose. Like potassium metabisulfite and KMETA. Which are Wine Stabilizers. They help protect color and flavors and stops any leftover yeast from restarting.
Please join StudyMode to read the full document