Over the coming weeks Wine Central is proud to present a series of articles on “Do It Yourself Winemaking”, which features tips, ‘how-tos’, and advice on making your own wines. This week is the first in our series—”DIY Winemaking: Let’s make Wine”. So let’s roll up our sleeves and get to it!

DIY Winemaking:  Let’s Make Wine

Getting Started

Basic equipment necessary includes a primary fermenter, carboy, airlock and bung, siphon hose and siphon rod, long-handled spoon, floating thermometer, hydrometer and test jar, wine thief, bottles, measuring cup, carboy and bottle brushes, corks and a corker.

Luxury items include a bottle blaster which attaches to your sink and will pressure wash carboys and bottles.  A wine whip that attaches to a drill makes stirring much easier.  A bottle tree will store your clean bottles upside-down in a small space – keeping the bottles very clean and providing a space to drain them.  An Avinator is a great idea that allows you to fill the basin with metabisulphite solution and sanitize your bottles with a couple of quick pumps.  Bottle labels and matching enotherms (shrink toppers) will finish your bottles off and provide a classic look.

Winemaking–Steps

Read the kit instructions!  Right from the beginning through to the end.  If you have any questions on procedures, call Wine Central before you start.

1. Clean and sanitize everything that comes into contact with your wine.  That includes spoons, primaries, carboys, hoses, test jar, hydrometer and wine thief.  Use Aseptox, Sparklebrite or One-Step to clean with.  Then rinse well with clean water, and sanitize with a solution of 50 g. (3 Tbsp.) metabisulfite powder dissolved in 4 L. (one gallon) of cool water.  You can let everything drip dry or rinse with clean water.
2. Record the production code and wine type in case you run into a problem or have a question about the kit.
3. Dissolve the Bentonite in a couple of litres of hot water in the bottom of your primary fermenter.  If there is any oak or elderflowers in your kit, add now.  Pour in the juice.  Add about a litre of hot water to the empty bag, swirl around to get any last bits of juice, and add to the primary.  Take the temperature of the mixture, and add enough hot/cool water to make up 23 litres volume, and have your temperature at 24C.  Stir vigorously to mix the water and concentrate – at least 30 seconds.  Use the hydrometer and test jar to check the specific gravity.  It should be between 1.070-1.090.  Record this.  Now, sprinkle the yeast on top of the wine – like salting your French fries.  Do not stir.  Cover the primary with the lid and set it in an area where the temperature will be fairly constant, and between 18-24C.
4. After 5-7 days rack the wine from the primary to a cleaned and sanitized carboy.  Make sure your airlock and bung are sanitized as well, and fill the airlock halfway with water.  Check the specific gravity of the wine before you rack it to make sure it’s at the right time to move the wine.  Carefully siphon the wine into the carboy, leaving most of the sediment behind.  Top up with clean water and attach the airlock and bung.  Leave for about 10 days.
5. Fining and Stabilizing the wine.  Check your specific gravity again to make sure it’s within the kit specifications.  Add each stabilizer separately, stir like crazy, then add the clearing agent and stir again.  And stir some more, really hard, for at least 2 minutes.  This releases the carbon dioxide from the wine, and will help make a better wine.  If there is a second juice bag (F-Pack), add it now – and stir vigorously again.  If your levels are low, add some water to top up the carboy, and seal with airlock and bung.  Make sure the airlock is half-filled with water.
6. Racking and Bottling: Once your wine is clear it’s ready to be bottled.  Don’t bottle a cloudy wine – it won’t clear in the bottle.  If it needs more time, let it sit and then rack into a clean and sterilized primary or carboy to bottle.  Make sure your bottles are cleaned and sanitized.  Siphon your wine into bottles – leave about a 2 finger space between the bottom of the cork and the level of wine in each bottle.  Seal with a good quality cork, and then leave the bottles upright for 3-5 days before laying them on their sides for aging.

Enjoy!

Another Alternative

Simply head to Wine Central where the knowledgeable staff will help you choose the right wine.  They will mix it up, you will pitch the yeast and then return in 5-8 weeks to bottle your wine, using the most technically advanced equipment available.   It will take about 5-10 minutes on your first visit, and about 20 minutes when you come to bottle.  Our staff will provide assistance, and take your finished product to your car.  Easy!

Christmas is fast approaching, and our customers are bottling up a storm!  Rod and I just wanted to put out a quick reminder that reservations for the 20th Anniversary Limited Edition wines need to be submitted by Friday, December 11th.  These are 5 incomparable wines, and are available only by pre-order, and only in their month of release.  January’s releases are a South African Shiraz from the Stellenbosch area and a Lake County Trio Blanca.  In February we’re presenting the Australian Petit Verdot, which is my personal favourite.  March is the Pacific Quartet – a beautiful blend of Gewurztraminer, Chenin Blanc, Vidal and Muscat.  Finishing in April is the Italian Brunello – a beautiful medium-bodied red that pairs well with parmesan cheese, pizza and tomato sauces.  The reds are $125 kit to go or $175 made on premises.  The whites are $122 for the kit or $172 made on premises.  Reserve your kits by phone at 250-765-5353 or email at info@winecentral.ca .  We’ll call you when the kits arrive, and you pay for them when you start them.  Enjoy!