involved in the selection of brewing jar, ingredients, fermentation procedure, various complex chemical additives and such.
Making your own wine at home need not be a complicated affair as long as you put things in proper perspective and stick to the fundamental basics theory
. Once you understand all this, you will be able to design you own recipes and turn any fruit juice into wine!
The first and most fundamental step is to practice proper hygiene in wine making. Bacteria can infect your wine at any stage and if that happens, all your wine making effort will go to waste. Every equipment that you use should always be sterilized and washed properly before and after usage. Proper hygiene practices will lead to faster, cleaner fermentation and greatly enhance the taste of your wine and its ability to stay fresh when stored in bottle.
The second step to understanding wine making is to know a good must. What is a must? A must is just a name assigned to the juice that is to be turned into wine. A good must will give you a good, well balanced wine while a bad must will do the exact opposite. So the next question is, how do you get a good must?
A good must is one that has the appropriate sugar & acid level. Sugar level is important because sugar is the substance that will be converted by yeast into alcohol. Acid level is important because yeast, the organism that converts sugar into alcohol, can only thrive in an environment with the right amount of acidity. As a rule of thumb, a good must will have sugar level of 1. 07 to 1. 09 (measured using a hydrometer) while the acid level should be from 0. 5% to 0. 8% depending on the wine you want to create (measured with a titration kit).
The reason why most wine maker use grape juice is because it is naturally balanced in sugar & acid level and requires no tinkering from the wine maker.
Now that you know what a good must is, the last step is to know how to ferment it properly. The key to fermentation is in knowing the ideal conditions that yeast thrives in. As long as the condition is right, yeast will multiply quickly and you will have a smooth fermentation and a great tasting wine.
The ideal condition for yeast is temperature range of 70-80 Fahrenheit (21-27 Celsius). The temperature should remain steady throughout fermentation and the must should not be exposed to direct sunlight.