Copyright 2006 Mirko Davidovic

In today's world each region is influenced with vast multi-ethnic diversity. The food that we consume is just as complex producing a definite acquired taste.

Wine is no exception.

Making wine is truly an art. "Scientific" approach and procedures will get you so far, but to make a perfect batch of wine it will take your personal touch.

To start off, the best fruit for making wine is grape. This is truly the fruit of the "gods" as it is the only fruit balanced in every respect. It has the right equilibrium of sugar , acids (tartaric, Malic, Ascorbic etc.), yeast nutrients, tannins, water content, etc. Most other fruits, although will produce good wines, are usually lacking either one or more compounds to attain perfection.

Wine is produced by anaerobic fermentation. The alcohol content is directly proportional to the sugar present in the juice. All of the other ingredients, whether natural or supplemented, are to enhance the taste, ability of yeast to convert sugar to alcohol, catalyze the conversion process, and to add the bouquet to the finished product.

If this is your first time attempting the art, the following fool proof, easy method should be your first try. Purchase five gallons of good quality grape juice from local wine supplier or a grocery store.

If white wine is preferred, some of the better juices are: Sauvignon Blanc, Riesling, Chardonnay, Chenin Blanc.

For red Wines: Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir, Cabernet Franc.

Most of the juice producers have already sulphanated the juice (for sterilization) and added the yeast.

Open the pail, smell, and taste the juice. There should be slight wine-like odor and the juice should taste like premature sweet champagne. This indicates that the primary fermentation is on its way.

Transfer the juice to a clean five gallons sterilized carboy leaving approximately three inches from the top. Place the air trap and leave it for approximately one month.

If the juice is not fermenting and it has not been sulphanated, add two campden (sodium/potassium-metabisulphate) tablets for each one gallon of juice (10 tablets for 5 gallons). Make sure that it has dissolved completely. Crushing the tablets speeds up the process. Cover and leave for 24 hours.

The sulphur from sodium/potassium-metabisulphate, once released throughout the juice, will destroy any yeast within twenty-four hours. There are millions of wild spores present in the fruit, so do not play the hit and miss method with your wine. Purchase good quality wine yeast and add it to the juice following the manufacturer's instructions. It usually comes pre-packaged for five gallon batches.

The juice is usually packed in a five-gallon polyethylene/polypropylene pail. This container is perfect for primary fermentation. Make sure there is room for expansion as it will overflow. Once a day for the following week, open the pail and stir the juice with a clean ladle, plastic paddle, etc.... Place the lid on top of the pail and make sure the seal is not airtight.

The gas produced is carbon dioxide, which exerts a lot of pressure. It will split the container if not allowed to escape. Once the rapid fermentation has slowed down (approximately 1 week), transfer the juice to the five gallon sterilized carboy, place the air-trap and leave it for about one month.

For both methods, the carbon dioxide emission will be rapid at first and as the time passes it will slow down significantly. The rate of the bubbles being released through the air-trap will be a good indicator. The ambient temperature at this stage should be around 70 degrees F. A cool basement is ideal . The carboy should be placed away from any source of heat or direct sunlight. The sunlight rays contain enough energy to oxidize the young wine.

One month later, there should be enough sediment, lees, on the bottom of the carboy. Rack the wine to the second clean, sterilized carboy and replace the air lock. Care should be taken as not to disturb the sediment. If left behind, the yeast will start feeding off the lees, and produce undesired off-flavors.

Rack it again in three months followed by three-month intervals until finished. Each time you siphon it do not be afraid to taste it. The longer the wine stands the clearer it will become.

Once the fermentation has ceased, the wine is ready. Filtering the wine is recommended if you plan to bottle it, otherwise drink it.

BON VOYAGE

About the Author

Mirko Davidovic is CEO of http://www.4income.net and http://www.winemakingplus.com . V.P. of a successful manufacturing corp. with formal education in Chemical Eng. , Biochemistry and Psychology.
Mirko's main objective is to empower individuals to achieve their financial dreams, celebrating with their own exquisite, mouthwatering wine.

A Short Sauvignon Blanc Summary

How to make your own homemade wine - Fun, Simple and Easy!


Copyright 2006 Mirko Davidovic
In today's world each region is influenced with vast multi-ethnic diversity. The food that we consume is just as comple...


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If you like wine, stop at the Door Peninsula Winery in Carlsville, Wisconsin the next time you get to Door County. The winery is north of Sturgeon Bay on Hwy 42. It is located in an old schoolhouse.



My husband, one of my grown sons, and myself stopped there during a recent trip to Door County. The evening before we had dined at Shipwrecked in Egg Harbor, Wisconsin (also in Door County), and had been given a coupon for a free tour of the winery and free wine tasting. It seemed like too good of a deal to pass up.



Even if you don?t have a coupon for the tour, it?s a bargain at $2 for each adult. And if you?re not interested in the tour but just in the wine tasting, the wine tasting is free to anyone 21 years of age or older.



We decided to take the tour and then taste some of the wines. The tour started in the front of the schoolhouse where our guide told us the building had been used as a schoolhouse for 100 years, from 1868 to 1968. At one point in time, the school had 60 students in 8 grades with only 2 teachers. The building was purchased and turned into a winery in 1974.



After being given some history on the building, we were taken to the basement of the building, which is where the wine is made. We saw how the wine was bottled, the vats it is made in, along with the barrels it is stored in for aging. Along the way we learned how the fruit juice the winery uses gets turned into wine. Then we headed back upstairs to the wine bar to start tasting the wines.



With over 50 wines being produced by the winery, it was difficult deciding which ones to try but we managed. The winery produces quite a few fruit wines from apple to blackberry to plum to cranberry to peach to strawberry, along with their signature cherry wine which is made with Door County cherries. The fruits for some of the other wines come from other places, such as California, but all the wine is made at the Door County facility.



The top selling wines at the Door County winery are the Strawberry Zinfandel, Blackberry Merlot, and Razzle Dazzle Raspberry. Our favorites were the Blackberry, Cranberry, and Sparkling Razzle Dazzle Raspberry. Other wines we liked included the Port Reserve, a sweet desert wine; Sweet Cherry, a sweet wine; White Christmas, one of the winery?s holiday wines; the White Zinfandel, one of the winery?s signature series wines; and Cranbernet, a wine made with a combination of cranberry and grape juices.



The winery also offers several non-wine products including cherry juice, sparkling juices, wine jellies, gourmet mustards, and Door Peninsula Wine Cheese Spread which we thought was so good that we bought two containers to take home.



The large shopping area in the winery also has hundreds of other items for sale including wine glasses, wine racks, gourmet foods, gift baskets, and wine butlers.



In addition to taking home some of the winery?s cheese spread; we bought a mixed case of wine to take with us. And we didn?t break the bank buying the wine. The wines at the winery are a good value. The wines start at around $8 for the fruit wines to a little under $30 for some of the winery?s signature series wines.



We enjoyed the couple of hours we spent at the Door Peninsula Winery. It was a fun way to spend part of our afternoon during our trip to Door County. During our next trip we plan to visit some of the other wineries in Door County to see what they have to offer (http://www.doorcountycountry.com/shop/doorcountywine).

About the Author: Dorrie Ruplinger is a featured writer for http://www.doorcountycountry.com. Visit the site for info on Door County WI, Door County wine, & Door County wineries.