Whether you want to impress your friends at dinner, or just relaxing at home after a long day, the perfect wine or cider is even more perfect when it’s made by you!
The process of making wine or cider was believed to be a complicated one with many closely guarded secrets. This might have been true many years ago, but now, thanks to the help of Vintner’s wine making kits, you can craft yourself the wine or cider that is perfect for you in the comfort of your own home.
These kits provide you with all the wine making supplies you started from the point of fermentation to the time you’re pouring your first glass. If you’re new to this process, you’ll soon find out there are several kit brands you can choose from. We strongly recommend going with Vintner’s wine making kits for the quality wine making materials they provide and the great reputation they have.
Here’s a step by step guide on how you can create your perfect wine or cider:
Make sure all wine making supplies and tools are properly sanitized and rinsed thoroughly. You don’t want any left over residue of the sanitizer ruining the taste of your wine or cider.
Place the straining back in the fermenter, and add the fruits of your choice. Once this is done, tie off the bag tightly.
Follow the instructions and add whichever ingredients necessary at that moment in the process. A non-powder form of Potassium Metabisulphite should also be added and thoroughly stirred to dissolve any sugar in the mixture. y
Cover the mixture with a damp cloth and allow it to rest overnight. This will release S02.
Your new mixture is called “must” and it should be kept at 70-80 degrees Fahrenheit.
After the overnight process, sprinkle a small amount of yeast on top of the must.
Stir only the top half of the must gently, without allowing any of the bottom sediment to rise up into the mixture. This process should be repeated daily until the specific gravity lowers to 1.040. This should take anywhere between 4 – 5 days
Once the gravity is at 1.040, you can remove the fruit bag and strain any juice that the pulp is holding (you can then throw away the pulp). Now you will have to transfer your must to the next vessel. Try your best to leave behind as much of the settled sediment as possible. Once the liquid is transferred, add some water to fill up any airspace, and then apply the fermentation lock.
Now you’ll have to rack the wine until the gravity reads between 1.010 to 1.000. This can take up to 4 weeks. 1 crushed up Campden tablet should be added for every gallon of must.
Potassium sorbate should be added after 2 to 3 months (the period in which the wine clears) to prevent the wine from fermenting again. Now you can fine-tune your mixture to suit your tastes! If it’s too dry, sweeten it up with natural fruits.
Your wine is ready to bottle and if you’re anxious to try a sip, you can drink it too. But you can also age it for a minimum of 6 months to really bring out the flavors.
We’re always happy to help you out with any questions you may have. Feel free to contact us or stop in and order your Vintner’s Wine Making Kit to start preparing your personalized and perfect wine or cider today!