Home Winery And Sommelier

Table of Contents

Wine Making: The Steps It Takes
Wine Making: Your First Fermentation
Wine Making: Your Second Fermentation Cycle
Wine Making: The Sediments And Racking
Wine Making: The Final Step
Self Made Wine Labels
Everything About "Water Of Life", Whiskey
Scotch - The Taste Begins Here! A Blue Labeled Gossip
Bourbon - The Early Days
American Scotch Whiskey
Worldwide Whiskeys - Trivia That Any Whiskey Lovers Must Know About
Ageless Secret Of Whiskey - Discover The Rich History
The Basics Of Chardonnay - An Introduction To A World-Class Wine
Ice Wine - A Glance Champagne Racks Champagne At A Glance Home Made Beer
Beer Brewing
Microbrews And The Famous Anheuser Busch - Fascinating Facts About Rivals In The Beers
Home Microbrewery: What Is It?
Home Microbrewery: Is It Worth the Time? Home Microbrewery: Trying Different Flavors Home Microbrewery: The Brewing Process
Home Microbrewery: How To Choose Your Supplies
Home Microbrewery: Should I Use A Kit?
Home Microbrewery: A Great Gift For Your Guy Home Microbrewery: Cooking With Your Brew Home Microbrewery: Running Your Own
Home Microbrewery: Finding A Quality Kit


Wine Making: The Steps It Takes making wine is something that you can and should be doing. If you enjoy wines you’ll enjoy making them yourself. Accomplishing this process is one that will please anyone who has a bit of creative energy and anyone that wants to really experience the process. The first step ofmaking wine is to get the flavor of the fruit from within the fruit into your wine. You can use grapes or many other types of fruit, depending on what you would like the wine to taste like.
To extract the flavor, most commonly, the fruit is pressed. Most fruits, besides that of a citrus fruit can be pitted (if necessary) and pressed. But, there are other ways to get the fruit from the wine as well. For example, another option would be to use cold maceration. To do this, the fruit
is first crushed and chopped. Then it is added to its fermentation vessel and all of the ingredients from the recipe that will be used such as the sugar and waters will be added. It must then be set aside for eight hours. Once pectin enzyme has been added and mixed well, the wine must be refrigerated for up to two days, no less than one. When it is brought up to room temperature, more ingredients are added and stirred in before the yeast is added. There are other ways that the fruit that you plan to use in your wine making can have the fruit’sflavor extracted including crushing, boiling, chopping and cutting. Pressing and even soaking
the fruit can be used as well. When you select a method you will want to insure that your recipe is adjusted for that specific method. Some recipes are designed to work with a certain method ofextraction to gain the type of flavor that is necessary.