Making Wine is easy, get in on our pre-order of California grapes

 Here is how we will make it:wine-making-08080-lg-12478528


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


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


7. If Acid was added, re-read the pH for final reading before fermentation. Record all of you final


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 WinesWinemaking_equipment_1

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)bar and liquor_ (9)

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.



Leave a Comment