A FEW WORDS TO BEGINâ€¦
Firstly, many congratulations on obtaining this eBook â€“ as youâ€™re about to discover, â€œHow To Make Perfect Wines & Spirits From Homeâ€ is one of the most detailed & useful instructional books for wine & drink enthusiasts everywhere. It is crammed with step by step instructions to make just about any wine type from your own home.
Creating your own fine tasting wines is one of the most pleasurable and rewarding things in the world â€“ it is enjoyable, relaxing and once perfected you can share with family and friends who will admire you for your talents. And of course, with the raw ingredients costs being so very low it is also a way of saving a lot of money.
I also invite you to create your very own signature wine â€“ one that is suited to your own taste, that has your perfect delicate blend of flavours. It is the ultimate achievement!
Enjoy the book, and drink in good health :)
At one time or another you must have sent away for something. A "do it yourself kit," of some sort. Something that gave you instructions on how to make, build, or create something. Something that you seen, was important to you, so, you sent away for it, and just had to do it for yourself. That's what this electronic book is about. "Making Wine In Your Home" is an ebook, an instructional on how to make wine. Made simple, with easy-to-understand instructions, on how to get the job done.
It requires very little money, and very little effort. It does require a bit of time, but this is due to the fermenting process. When you get right down to it, everything thatâ€™s worth doing requires time.
The supplies required for making wine, will be the biggest obstacle. I have discovered that most kitchens have enough utensils to more than "get the job doneâ€.
I should say that making wine is one of the most satisfying things that you will ever achieve. Simply because its really simple, and because time does all the grunt work for you!
The simple methods described here are designed for beginners who do not know where to begin and for those with some experience who frequently run into difficulties and disappointments.
The making of top-quality wines is absurdly simple, yet not quite so simple that we can be careless about it. Too many people are still following Granny's fruit mixtures to ferment of their own accord, leaving bottles of fermenting wines corked loosely (the three main causes of ruined wines), while others are still preparing their fruits and other ingredients in a manner which nine times out of ten produces cloudy, acid wines that more often than not find their way down the drain.
If your previous attempts have not been up to expectations there is a reason. This will be found with in these pages as well as the essential, yet simple, information that ensures success in making what is, surely, the finest home product on Earth.
I repeatedly make it clear that I am an advocate of simplicity. There are many highly complicated scientific and chemical aspects underlying amateur wine-making. A few home operators begin to dabble in these, so that, to them, wine-making becomes a grueling test of knowledge and skill. Expensive laboratory equipment becomes necessary as does some experience in laboratory techniques and from then on all pleasures are lost in a worrying maze of technicalities.
And all for no reason at all, because their wines are no better than those turned out by the simple methods and recipes here. However, so that readers understand the reason for wines being spoiled, I have included a few chemical details so that the very beginner not only knows what to do and how to do it, but also why he is doing it in one particular way. Success is thus assured. Nevertheless, he will need no knowledge of chemistry and no more in the way of utensils than is already available in most homes.
For making wines with the recipes and ingredients here all one needs is a gallon-size glass bottle, an unchipped enamel saucepan and a polythene pail. Make certain to use polythene as some plastics are not suitable. Do not use aluminum or copper vessels and do not use an enamel vessel not ordinarily intended for cooking purposes as these often contain lead in the glaze, and this could render wines poisonous.
Fermentation will not be carried out in an open vessel such as a crock or polythene pail in all these recipes unless you want it to; it is best to ferment the liquors in a gallon-size glass bottle-this point will be covered again later on. A polythene pail is necessary for only a few of the recipes and may be disregarded for the time being.
THE ART OF FERMENTATION
This is the process by which the liquors we prepare are turned into wine, and we have nothing to do with it. All we do when making wine is to prepare a liquid containing substances that will give a pleasant flavour to what will eventually become a finished wine. The yeast we add turns the liquid into wine for us.
Ordinarily, bakerâ€™s yeast and white granulated sugar are used
by the average home wine maker. However, over the past few years wine-making has taken such a hold that suppliers of equipment and ingredients offer a wide range of yeasts specially imported from the wine-producing areas of France, Italy and Germany. These yeasts make the finest wines because they are true wine yeasts whereas bakersâ€™ yeast in only bread yeast and should not be expected to make good wine-though of course it does, but not to be compared with the results following the use of wine yeasts.
Wine yeast is capable of producing eighteen per cent of alcohol by volume (32 proof), against the fourteen per cent of bakersâ€™ yeast.
More and more people are using these wine yeasts together with invert sugar instead of household sugar.
Now let us understand what happens when we add yeast to a prepared liquor containing sugar.
Yeast is obtainable in the form of a compressed cake, dried tablet, pellet or in power form as a liquid culture, and all are inactive (dormant) at the time of purchase.
When making our wines fermentation is seen as a slight frothing during the early stages and this soon settles down to a gentle ferment that may last as long as six months. But if warmth is given-as we shall see later on-fermentation should be over and done with in half that time.
All the time fermentation is going on; that is, all the time the yeast continues to reproduce itself, the amount of alcohol in the wine increases. But it cannot go on for ever because when what we call the maximum alcohol tolerance of the yeast is reached, the alcohol formed kills the yeast. It will be seen then that from the tiny amount of yeast we add at the start masses of new yeast is made and all this helps to make alcohol until the last surviving generation of the original yeast is finally destroyed by the alcohol it and all the other generations put together have formed since we began. When this happens, fermentation ceases and no more alcohol is made. Thus the old tale that the longer wine is kept the stronger it becomes is proven a fallacy-or old wives' tale.
As already mentioned, bakersâ€™ yeast can make up to fourteen per cent of alcohol by volume, while wine yeast makes from fifteen per cent to eighteen per cent by volume.
To get the maximum alcohol and to get fermentation over without undue waste of time we must keep the fermenting wine warm. The ideal temperature at which to keep a 'must' is between 65 degrees F. and 70 degrees F. However, few can manage this, but if fermenting wines are kept warm throughout fermentation time, this will do. Most people use an airing cupboard for this and it works well. Others use all sorts of ingenious devices and these are described under he heading 'Aids to Fermentation'. Do not be tempted to keep a 'must'hot during fermentation; during the warmer weather almost any warm spot in the kitchen will do, but during cold weather and especially during very cold nights it is always best if a little added warmth can be given.
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