Wine brewing - Revision history

AlexandreDavigne: fix link

2007-04-13T13:09:01Z

fix link

← Older revision		Revision as of 23:09, 13 April 2007
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	*'''[[yeast]]''' - it is important to get yourself a good wine yeast. [[Beer]] yeast is not acceptable as it [[ferment]]s too fast (thus not so butly) and also imparts certain flavours to the brew that will be out of place in a wine		*'''[[yeast]]''' - it is important to get yourself a good wine yeast. [[Beer]] yeast is not acceptable as it [[ferment]]s too fast (thus not so butly) and also imparts certain flavours to the brew that will be out of place in a wine
	*'''[[sugar]]s''' - this feeds the yeast and is the building block of the [[alcohol]]. If you are making a [[fruit]] wine, some of the sugar will come from the fruit itself - but mostly you will need to add sugars either in the form of ordinary sugar from the [[supermarket]], special brewing sugars or [[honey]].		*'''[[sugar]]s''' - this feeds the yeast and is the building block of the [[alcohol]]. If you are making a [[fruit]] wine, some of the sugar will come from the fruit itself - but mostly you will need to add sugars either in the form of ordinary sugar from the [[supermarket]], special brewing sugars or [[honey]].
	*'''flavours''' - this will be what makes your wine interesting - fruits or [[herbs]]/[[spices]] are good as are some flowers - don't feel constrained to only use [[~~grapes~~]]. While technically you can make wine out of anything (by adding an appropriate amount of sugar) be aware that many things are poisonous, and brewing won't change that fact...		*'''flavours''' - this will be what makes your wine interesting - fruits or [[herbs]]/[[spices]] are good as are some flowers - don't feel constrained to only use [[grape]]s. While technically you can make wine out of anything (by adding an appropriate amount of sugar) be aware that many things are poisonous, and brewing won't change that fact...

	==Equipment==		==Equipment==

138.162.0.46: /* Equipment */

2006-07-19T02:26:44Z

Equipment

← Older revision		Revision as of 12:26, 19 July 2006
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	You will need a certain amount of special equipment to brew your wine in. If you are uncertain about whether or not you really want to brew, then it is probably wise to start small. Just get yourself a 1-gallon [[demijohn]] (brewing container) and an airlock for it. Anything else is technically superfluous - though sometimes useful (especially when you scale up to brewing in bulk).		You will need a certain amount of special equipment to brew your wine in. If you are uncertain about whether or not you really want to brew, then it is probably wise to start small. Just get yourself a 1-gallon [[demijohn]] (brewing container) and an airlock for it. Anything else is technically superfluous - though sometimes useful (especially when you scale up to brewing in bulk).

	When brewing wine, it is always advisable to get a '''glass''' [[fermenter]]! Your wine will be sitting in this container for several months, and you don't want it to get a plasticy taste :P When you're looking at only a single, 1-gallon demijohn, the difference in price is minor (usually $12 for plastic and $20 for glass ([[Australia]]n dollars)) especially compared to the difference in flavour.		When brewing wine, it is always advisable to get a '''glass''' [[fermenter]]! Your wine will be sitting in this container for several months, and you don't want it to get a plasticy taste :P When you're looking at only a single, 1-gallon demijohn, the difference in price is minor (usually $12 for plastic and $20 for glass ([[Australia]]n dollars) especially compared to the difference in flavour.

	Have a look at the [[brewing equipment]] page for more info on what's available and what does what. For now, I'll just assume the basic equipment mentioned above, plus whatever you can scrounge around the house.		Have a look at the [[brewing equipment]] page for more info on what's available and what does what. For now, I'll just assume the basic equipment mentioned above, plus whatever you can scrounge around the house.

User 144: Reverted edit of 202.177.155.173, changed back to last version by Cian

2006-05-10T21:22:49Z

Reverted edit of 202.177.155.173, changed back to last version by Cian

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202.177.155.173 at 19:18, 10 May 2006

2006-05-10T19:18:22Z

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Cian: Reverted edit of 210.8.103.206, changed back to last version by 144.134.52.18

2006-01-24T04:56:36Z

Reverted edit of 210.8.103.206, changed back to last version by 144.134.52.18

← Older revision		Revision as of 14:56, 24 January 2006
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	== How sweet do you want it? ==		== How sweet do you want it? ==

	Figure ut how much sugar/honey you'll need to add.		Figure out how much sugar/honey you'll need to add.

	For grapes - you won't - that's the benefit of grapes and probably the main reason why almost all wine is made from them - they're so easy it's almost like cheating :)		For grapes - you won't - that's the benefit of grapes and probably the main reason why almost all wine is made from them - they're so easy it's almost like cheating :)
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	Note that the sugar will actually be 'used up" in the fermentation process - so if you want a sweet wine - you will have to add more sugar than is needed. If the wine is becoming too dry, simply add a little more sugar. It will extend the ferment - but there's no point worrying about that if the alternative is to have an undrinkable wine!		Note that the sugar will actually be 'used up" in the fermentation process - so if you want a sweet wine - you will have to add more sugar than is needed. If the wine is becoming too dry, simply add a little more sugar. It will extend the ferment - but there's no point worrying about that if the alternative is to have an undrinkable wine!


	== Prepare the must ==		== Prepare the must ==

210.8.103.206: /* How sweet do you want it? */

2006-01-24T04:34:13Z

How sweet do you want it?

← Older revision		Revision as of 14:34, 24 January 2006
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	== How sweet do you want it? ==		== How sweet do you want it? ==

	Figure ~~out~~ how much sugar/honey you'll need to add.		Figure ut how much sugar/honey you'll need to add.

	For grapes - you won't - that's the benefit of grapes and probably the main reason why almost all wine is made from them - they're so easy it's almost like cheating :)		For grapes - you won't - that's the benefit of grapes and probably the main reason why almost all wine is made from them - they're so easy it's almost like cheating :)
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	Note that the sugar will actually be 'used up" in the fermentation process - so if you want a sweet wine - you will have to add more sugar than is needed. If the wine is becoming too dry, simply add a little more sugar. It will extend the ferment - but there's no point worrying about that if the alternative is to have an undrinkable wine!		Note that the sugar will actually be 'used up" in the fermentation process - so if you want a sweet wine - you will have to add more sugar than is needed. If the wine is becoming too dry, simply add a little more sugar. It will extend the ferment - but there's no point worrying about that if the alternative is to have an undrinkable wine!


	== Prepare the must ==		== Prepare the must ==

144.134.52.18: /* Second ferment */

2005-03-14T09:44:36Z

Second ferment

← Older revision		Revision as of 19:44, 14 March 2005
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	However, just because it isn't as active, doesn't mean that it's not still working away. Your wine has just moved into second ferment. The yeasties will continue on for many-a-day until they're good and ready to stop wine-making.		However, just because it isn't as active, doesn't mean that it's not still working away. Your wine has just moved into second ferment. The yeasties will continue on for many-a-day until they're good and ready to stop wine-making.


	==First rack==		==First rack==

144.134.52.18: /* Strain off the pulp */

2005-03-14T09:43:57Z

Strain off the pulp

← Older revision		Revision as of 19:43, 14 March 2005
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	Now put it away to ferment again. :)		Now put it away to ferment again. :)


	==Second ferment==		==Second ferment==

144.134.52.18: /* Feed the yeasties */

2005-03-14T09:43:13Z

Feed the yeasties

← Older revision		Revision as of 19:43, 14 March 2005
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	After it's been sitting there for about half an hour, it should look like a soft-brown watery mess - and smell yeasty (yum). Carefully pour it into your fermenter and the process has begun.		After it's been sitting there for about half an hour, it should look like a soft-brown watery mess - and smell yeasty (yum). Carefully pour it into your fermenter and the process has begun.


	==First ferment==		==First ferment==

144.134.52.18: /* Prepare the must */

2005-03-14T09:42:31Z

Prepare the must

← Older revision		Revision as of 19:42, 14 March 2005
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	If your recipe has called for pectic enzyme, you should add it to the must now. Pectic enzyme locks up the pectin in a globby mass and is easier to get out at this early stage when you strain out all the pulp. If you need it but forget it - don't worry too much. Your wine will still be perfectly drinkable and taste fine, it just might not be so sparklingly clear as it could have been.		If your recipe has called for pectic enzyme, you should add it to the must now. Pectic enzyme locks up the pectin in a globby mass and is easier to get out at this early stage when you strain out all the pulp. If you need it but forget it - don't worry too much. Your wine will still be perfectly drinkable and taste fine, it just might not be so sparklingly clear as it could have been.


	== Feed the yeasties ==		== Feed the yeasties ==