Two of the keys to making a great batch of wine are testing and making adjustments based on those tests. There are two critical areas where you will need to perform tests and possibly make adjustments. Those are sugar and acid levels.
As you are already aware, the sugar level of your wine is incredibly important as it is the sugar that the yeast feeds off of in order to produce the alcohol. The amount of sugar that you start your batch with will ultimately determine the level of alcohol that is present in the final batch. In order to run these tests you will need to have a wine making hydrometer. This is not an area where you want to try and guess at how much alcohol and sugar is present.
The hydrometer gives you the ability to accurately test and measure the amount of sugar that is present in the juice and consequently the amount of alcohol that can be produced from the sugar. As a result, you will also be able to measure how much additional sugar you may need to add to the juice.
You can purchase a hydrometer online as well as in any winemaking store. It looks quite simple. It is comprised of a glass tube with a weight on one end that will float. Sugar levels are tested by reading how low or high it ultimately floats. Almost all hydrometers also have a scale on them. This is the Potential Alcohol scale. You can read this scale when you first start the fermentation process to determine whether you need to add additional sugar based on the amount of alcohol that you want to be present in the final wine.
If you determine that you need to adjust the sugar level in order to increase the alcohol level, you may wonder what type of sugar is the best type to use. There are many different types of options available. It is important to remember that each type of sugar will offer different characteristics. The different options include brown sugar, cane sugar, fructose, beet sugar, rice sugar, etc. Corn sugar and cane sugar are usually the cheapest and the most widely available; however, there is certainly nothing stopping you from experimenting with other sugar options if you have them available. Be sure to take notes so that you will know whether you want to use whichever type you decide upon again for future batches.
You will also need to test and possibly adjust the acid level of your wine. Remember that maintaining the right acid level in your wine will provide your wine with balance and character as well as assist in the fermentation process.
When testing acidity, it is important to keep in mind that it typically varies from one fruit to another. This is why it is so critical to test the acidity level and then make adjustments as necessary.
The best way to test the acidity level of your juice is to use a titration kit. You can find these at any winemaking store as well as online. This kit will help you to measure how acidic the wine will actually taste. For example, if there is too much acid in the wine then it will taste bitter or sour. If; however, it does not have enough acid then it will have a flat taste. Based on those readings, you will know whether or not you need to adjust the acidity level of your wine. If you find that you do need to make adjustments you can do so using one of three different fruit acids. They are citric, tartaric and malic fruit acids.
Once you are ready to bottle your wine, it is time to make any final adjustments that may be necessary. There are many ways in which you can adjust your wine in order to improve the flavor. Perhaps the easiest way to go about this is to simply experiment and find out what works well for you personally. By keeping notes, you will quickly discover what works and what you like and what should be avoided in the future.
Just a few ways you can adjust the flavor of the wine when bottling it includes blending it with other fruit based wines, adding spices or oak chips, body enhances or flavor enhances. You can even fortify your wine with something such as grain alcohol. The most critical rule that should be followed when making final flavor adjustments is to make sure that you adjust in small amounts. In other words, always experiment with small amounts rather than a full batch.
Whether you are a beginning winemaker or you have been making wine for some time and have experienced some problems, it is important to understand the most common mistakes made in winemaking so you can learn how to avoid them.
By far, the most common problem in most winemaking failures can be attributed to equipment that is inadequate. Many people make the mistake of using common household items for their winemaking because they seem to be familiar to the carboys, spoons and air locks that are required for the process. It is important to note; however, that specific winemaking equipment is constructed of special materials. Using products made from other materials can have an impact on your finished wine.
In general, it is a mistake to attempt to reuse products that have previously held other items, especially foods. While you may believe that the container is clean, too frequently food odors will have become immersed into the plastic and as a result your wine may become tainted. In addition, it is not a good idea to use even brand new plastic pails due to the fact that the UV protectants that are used in the plastic could leak into the wine. It is far better to go ahead and invest the money necessary to purchase proper winemaking equipment so that you can be certain of the success of your wine.
Failing to follow instructions is another common mistake. The process for making wine may seem to some beginning winemakers to be complicated. As a result, there usually exists a strong urge to simplify the process. This is generally a mistake. If you are an experienced cook, you probably understand the necessity to follow the directions of a recipe. Veering from the recipe usually results in disaster. The same is true in winemaking.
The quality of your water can also impact the quality of your wine. Hard water or water that has a high mineral content can result in wine that has flavors that are somewhat off or even have somewhat of a haze. It is also important to know that water from a salt-exchange water softener should not be used for winemaking. To be certain of the best quality wine, it is usually best to use bottled water for your winemaking. The difference in the results will certainly be appreciable.
Proper yeast handling is also essential. Have you ever made homemade bread? Yeast must be moistened at the proper temperature in order to become activated. If the temperature is too cold, the yeast will fail to activate. If it is too hot, it will kill the yeast. This is because yeast is a living organism and it must be handled properly for success. As a result it is imperative to make sure that you maintain proper temperature control during the fermentation process. Ideally, it is best to try to maintain a temperature between 65 and 75 degrees Fahrenheit. Be certain the temperature remains consistent. If the temperature in your fermentation area is too cool, the formation process will take too long, which can lead to excess fizz in your wine.
Another common mistake is eliminating the sulfite in the wine. The most common reason for this is sulfite allergies. It is true that some people are allergic to sulfites; however, it is important to point out that even if you eliminate the sulfite from the wine the wine will still not be completely sulfite free due to the fact that the yeast always creates additional sulfites anyway. The purpose of the sulfites is to prevent spoiling and oxidation. In less than a month the wine will begin to taste somewhat off and in less than three months it will be rendered practically undrinkable.
Finally, make sure that you give your wine the proper amount of patience and time that it requires. Successful winemaking truly is an art form. In order to appreciate the results of your labor it really is best to wait the amount of time necessary for the wine to improve before you attempt to drink it. In far too many cases, beginner winemakers have believed they had a bad batch of wine when the problem was that they were trying to drink it too soon. Be patient and wait and you will appreciate the effort.
In some cases you may find it desirable to stop the fermentation process before it comes to a stop on its own. The most common reason for wishing to stop the fermentation process is that you have found the wine already has the exact amount of sweetness that you prefer and you do not want it to progress any further.
By stopping the fermentation at that point, many winemakers believe that they can preserve the amount of sweetness that the wine has already produced. If you want a really sweet wine, such as a dessert wine, this is certainly understandable. The idea behind stopping the fermentation process is that if you allowed the wine to continue fermenting it would become less sweet as time went on. When the wine became completely dry, the fermentation process would eventually stop on its own without any intervention from you.
As a result, there are several different methods that home winemakers tend to use when attempting to stop the fermentation process in order to preserve the sweetness. None of these methods work very well; however. Let us examine each.
One of those methods is using either Campden Tablets or Sodium Bisulfite. It should be noted that fermentation will not completely stop using these methods. You should also be aware that the chance does exist for some live yeast to be left in the wine, providing the opportunity for the fermentation process to begin again. In fact, it is not unknown for the process to begin again even after you have bottled your wine and stored it. Obviously, that would not be a good situation and would result in some really poor wine.
Another common option used by some winemakers is Potassium Sorbate. Generally, Potassium Sorbate is used for the purpose of sweetening wine. When it is used for the purpose it is commonly after the fermentation process has already been completed and you are ready to bottle your wine. The Potassium Sorbate is then added with sugar. The purpose of the Potassium Sorbate in this instance is to prevent the yeast from fermenting sugar that has just been added. When added prior to the end of the fermentation cycle; however, Potassium Sorbate will not kill the yeast; it only makes it sterile. This means that it stops producing but it doesn’t stop the fermentation. In other words, it does not prevent the yeast from fermenting the sugar and turning it into alcohol.
If your goal is to preserve the amount of sweetness that is already in the wine, the best way to do this is to actually go ahead and let the fermentation continue on its own until it is completely finished. After the yeast has had an opportunity to settle over a couple of weeks, you will then be able to siphon the wine off and then add some Potassium Sorbate with some sugar.
Keep in mind that it is really imperative to allow the fermentation process to finish before you add anything like Potassium Sorbate or more sugar. If you are not sure whether the fermentation process has finished, you can check it using a hydrometer. Remember that this is the tool that you use to check the alcohol content of the wine. If the process has completed, there should be a reading of no more than 1.000 on the hydrometer.
Basic winemaking equipment includes hydrometers, which tests the fermentation of the wine. Discover more about hydrometers withexpert tips from a wine maker in this free video about how to make wine. Expert: John Brack Contact: www.AustinHomebrew.com Bio: John Brack has been brewing his own beer and wine for more than 15 years, and has been on-staff with Homebrew Supply for more than 11 years. Filmmaker: MAKE | MEDIA
Have you ever wondered about home winemaking? This series of videos from winemakerstoystore.com will teach you everything you ever wanted to know. It’s finally time to turn your juice into wine. Get winemaking supplies and find out more at www.winemakerstoystore.com
Have you ever wondered about home winemaking? This series of videos from winemakerstoystore.com will teach you everything you ever wanted to know. This video shows how to stabilize your wine after fermentation is through. Get winemaking supplies and find out more at www.winemakerstoystore.com
Have you ever wondered about home winemaking? This series of videos from winemakerstoystore.com will teach you everything you ever wanted to know. Your wine has been been going for about two weeks, it’s time to transfer to secondary fermentation. Get winemaking supplies and find out more at www.winemakerstoystore.com
Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. So just how does your wine’s fermentation temperature affect the wine that is being made? Crushpad winemaker, Kian Tavakoli explains it all.
