There is no mystery to making wine. You just simply squash some grapes and ferment the juice until it turns into wine. But easy wine making doesn't essentially produce good wine. Fine wine is an art that should be practiced, though it is easy to begin practicing.
One more important factor in easy wine making is selecting good grapes. You will need to choose about 50lbs of high quality grapes if you want to make 5 gallons of good wine. To begin with, you should buy some big plastic vats from a wine supply store. You will place your choice of grape clusters within the vat for crushing. Commonly, and reported to be still used by the best wine producers, crushing is performed by bare foot. If you're not exactly into stepping in grapes, easy wine making can just as simply be done in smaller sized vat with a potato masher, or even your hands. Make sure not to fill your vat more than 65% full. You will cover your vat beneath a towel for a day.
One thing you will have to be cautious about is yeast. Too much yeast in your grapes will cause your wine to ferment too soon. Campden tablets are a means of stopping yeast growth using potassium metabisulfite. The quantity of this ingredient is cautiously measured. You can add the proposed number of tablets before sealing your vat.
It is after a day of staying below the towel that you want to add just the right type of yeast to your easy wine making project. Be sure you put in wine yeast, as bread yeast is a completely different type of yeast. If you're unfamiliar with wine yeast, there are two common varieties you can make use of for easy wine making, which are montrachet and prix de mousse. For the purpose of reference, your wine is referred to as "must" at this phase. As you stir the yeast into your must using your hands, make sure to check out for any stems that may be left. You'll want to eliminate nearly all of these while stirring.
Once again, you will cover up your vat with a towel. After a day has past, you should notice a fizz on top. Cover and then wait for one to two days until your must seems it is boiling. You'll want to check it everyday after this until the boiling fizz is gone. At this level it is time to get rid of any leftover artifacts from the juice, like stems, skins, pulp, and also seeds.
Pour the rest of the juice through a mesh bag into a strainer which leads into a wine barrel or glass carboy. You may need to squeeze the bag to get all the juice out of the bag. You can get a wine barrel or glass carboy at a wine making store or on the web. You need to stop your juice from getting into contact with air at this level. An airlock is an easy way to do this, while still allowing gas to escape the container.
In under 20 days the fizz should be pretty much eliminated from your new wine. This is the point where you need to rack your wine to eliminate the remaining yeast as well as grape bits that are left in your container. For the purpose of easy wine making, you can just use a hose as a siphon to transfer the clear wine to a different container. You should repeat this process after about 75 days, and yet again after about 100 days. Fill up your wine container.
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