Wine Making

Essential to produce the alcohol! The better quality yeast the better the wine is likely to be. You can buy either general yeasts, or yeast specific to certain wine types eg. Burgundy.

Yeast Extract.

This generally contains nitrogen producing chemicals to nourish the yeast and therefore make it ferment to its full potential.

Tannin.

Most fruit wines should not need tannin adding, but many flower or grain wines will. Insufficient tannin will result in a flat, dull wine, whereas too much will make it bitter. Tannin also acts as a preservative.

Citric Acid.

Adds acidity (funnily enough) and also increases the "fruity" taste.

Campden Tablets.

Antimicrobials to prevent oxidation of the wine. Can be used both before and after fermentation, but if used before ensure at least 24 hours are left before adding the yeast.

Sulphite.

Usually in the form of Sodium or Potassium Metabisulphite, this is to sterilise all equipment before use.

Finings.

If, after allowing plenty of time after fermentation the wine has not cleared, finings can do the trick.

Pectolytic Enzyme.

Prevents a pectic haze in fruit wines.

Basic Winemaking Equipment.

The essential equipment needed to make reasonable wine is fairly easy to gather, and should not need a second mortgage to purchase. The list below indicates the basics, followed by some recommended additions if you can afford them. They make life easier....


Demijohn (Carboy).

At least one demijohn is needed, although two is better. Demijohns are usually glass containers of 1 gallon capacity with a narrow neck into which an airlock and bung is inserted.

Bungs.

Normally made from rubber or cork, they will need to have been bored to allow an airlock to be inserted if they are used for the fermentation stage.

Airlock.

Usually a glass "U-tube" placed in the neck of the demijohn to prevent air entering the demijohn by way of a water barrier. It does, however, allow gasses produced during fermentation to be released.

Large Container.

This must be of food grade, as it will hold the initial fruit mix before fermentation and transfer to a demijohn. The larger, the better, although don't go mad.

Sieve.

Ideal for removing the fruit from the must - the sludge before transfer of the juice to a demijohn.

Plastic Tubing.

A length of plastic tubing suitable for food use is necessary for syphoning wine from the sediment into another container (racking off). It is possible to purchase tubing with a tap at one end but this is purely a convenience thing and is not essential.

Wine Bottles.

Ideally, wine should be transferred to bottles after fermentation, although it can be stored in demijohns for a short time.

Measuring Jug and Scales.

At many points during winemaking both liquids and solids will require accurate measuring, so scales and a jug are essential.

Useful Equipment.

Hydrometer.

This will determine the sugar content of a liquid, and by comparing measurements before and after fermentation it is possible to determine alcohol content. It is also a good indicator of when fermentation has ceased.

Thermometer.

Fermentation will require a correct temperature at all times - guessing may not always be accurate enough. It is also a good idea to check the temperature of the liquid before adding yeast, as if it is too hot it will kill the yeast.

Funnel.

Helps make less mess when transferring liquids.

Larger Containers.

If you intend to make larger quantities of wine, it is less time consuming to invest in a large boiling container and a larger fermenting vessel, such as 5.5 gallons. This last point will also reduce the number of airlocks you need.