Here is how we will make it:
1. Harvest Day, Read Brix (Specific Gravity or sugar content), Titratable Acidity (TA), and pH of a
grape sample, and decide to harvest. (this will be done for us at the vineyard).
2. Make the must. Must is the grapes de-stemmed and crushed.
3. Read Brix, TA and pH.
4. If you choose, add 50ppm of Potassium Metabisulfite to the Must if TA is above 0.55 (wait until
step 8 if below). This equates to 1 camped tablet per gallon of must. Dissolve in warm water
before stirring in. This addition adds Sulfite which will kill wild yeast and micro-organism growth
and act as an anti-oxidant. The 50ppm value is for the average pH of 3.40 for reds. You may
need more or less based on higher or lower pH. We will help with pH and your decision to
adjust.
5. Decide to add sugar to the must. We are shooting for 12.5% ABV wine. If the gravity is below
22 Brix (1.088 SG) you may want to add sugar and can help with that. We would not expect this
to happen with these grapes. Also, if it is too high, over 26 Brix, consider adding water or it may
finish sweet.
6. Adjust the Acidity with Tartaric Acid, if necessary. We want a TA of at least 0.55 for red and
0.65 for white. Adjusting TA will lower pH which may benefit you if you have a low acid, high pH
must.
7. If Acid was added, re-read the pH for final reading before fermentation. Record all of you final
data.
8. Add 50ppm of Potassium Metabisulfite if TA was initially below 0.55.
9. Consider additives. Yeast and Malo nutrients (highly recommended), Pectic Enzyme to break
down the pectin and enhance color (Highly recommended for any fresh fruit wine), Opti-Red for
round smooth tannin, Opti-White for color and body in whites, or FT Rouge (a tannin enhancer).
Pressing White Wines
Ideally you will want to press the wines 8-16 hours after the must was made. You can put
the grapes in a press to extract the juices. Use a mesh bag or stainless screen to filter the juice into
a vat or fermenter. Add the yeast about a day after the Potassium Metabilsufite was added. Let it
ferment to 1.010, then transfer to a secondary fermenter.
Punching Down the Cap Add the yeast a day after the Potassium Metabisulfite for reds. Once yeast
is pitched, you will need to punch down the cap at least twice a day with some clean tool or even
you clean hands. This pushes more air into the must, mixes yeast and keeps bad bacteria from
colonizing the skins. For reds, this will also ensure colors, tannins and flavors are in the final wine.
Even the whites should be stirred twice a day.
Fermentation Temperature
Find a constant temperature location that works for your wine. Do the best you can as a home
winemaker. For a general goal, shoot for 55-65 for whites, 65-75 for Chardonnay and even low 80s
for red. Do not let your red must get over 95. Work with what you have. We do carry heating pads
to help with the reds.
Skin Contact Time
This is your decision depending on what you want to make. An extremely early contact time
produces light bodied reds that you can drink early. Generally, when 2/3rds of the sugar is
fermented out, press the reds and place in another fermenter to finish fermenting. Leave the lees
(yeast and seeds) at the bottom and do not pour into the press.
Malolactic Fermentation (Reds Only)
When the fermentation slows down, add a malolactic bacteria to the wine. This culture converts
malic to lactic acid which reduces overall acidity.
Secondary Fermentation
After the wine is finished you can rack it again into fermenters filling to the top or even barrels.
Oaking, Clearing, and Much More.
As you spend your winter waiting in anticipation to bottle, there are some more things to consider
and we can help you finish your wine. Also, if you have made wine kits, consider these will take
much longer to mature in flavor and even the best wines of the world do not taste well at this point.
** Harvest Day!!
Some Saturday in September, our shipment will arrive and we will be ready to make
wine. This will be our second stomp party so come out for some fun and even a beverage. We will
be on site with the crusher and press included if you purchase grapes from us. We will also allow
customers to use of store pH meter. Titration Kits (for TA) are available as well as different acids,
additives, fermenters and yeast.
