Wine making had its origins about 8,000 years ago. The growing popularity of homemade wine making prove the fact that fine, high quality wines are no longer confined to wineries. As long as you master the basic fundamental process of wine making, you will be able to create your own tasty wine.
Homemade wine making does not necessarily use the fermented grape juices. This is because there are other varieties of wine that make use of the juices of fruits, flowers and vegetables. Many country wines are considered the best wines because they are homemade. The ingredients commonly used for these kinds of wine include elderberries, grapes, blackberries, peaches, apples, and other cultivated fruits available.
Learning about wine making provides different stages which include extracting the flavor, fermentation, wine bottling and then aging. To understand these processes you will have to understand the equipments used as well.
In wine making we start with flavor extraction, there are wines that are made from purely undiluted grape juice. These do not have any sugar mixed in them. This depends, however, on whether the juice of the grape is so strong and thick that you will have to dilute it with water in order to control its thickness. With this process, the flavor from the juice is extracted and then the liquid obtained as a result is diluted further. This is referred to as the "must." Sugar is dissolved and the yeast is added for the fermentation to begin.
The wine making process of fermentation is the most important step. Fermentation is the natural occurrence wherein the yeast considers the sugar as its food. By consuming the sugar, it produces the alcohol content in the wine. Fermentation involves two stages which are the aerobic stage and the alcohol production. The first stage consists in allowing the yeast to grow and multiply. The second stage is the alcohol production. After some waiting time, strain the liquid into a vessel that has a fermentation lock that will keep air from getting inside. When you see some bubbles appearing, that means that the yeast is using up all what's left of the oxygen. In wine making, fermentation becomes slow when there is less oxygen. The yeast will then drop to the bottom part of your vessel as soon as it is done with its work. From this point you will notice that your wine will start to clear up. Rake it again and transfer it to a clean jar for the aging process to start. The process of siphoning and cleaning is called wine clarification.
In wine making, another important process is the bottling and aging process. This is considered the easiest part but it must be done correctly. After fermentation and aging, you can bottle your wine and allow it to age some more. It is important that the wine is allowed to age after fermentation because you have to let its flavors mellow while at the same time allow the other ingredients to interact. Sometimes the wine will not taste as good if it did not age well before it was bottled.
In wine making, make sure you practice all the proper sterilization methods available to you. It is important to practice good hygiene when wine making because it will greatly affect the result of your wine.