
Hello!
Last night I began the process of vinting - that is, making wine. The entire process is rather easy with the right equipment. Each step takes about a half hour, with quite a bit of waiting in between. So last night I started - about 20-30 minutes of work.
For my first time I decided to get a "kit," which saves me the long time of growing, picking, and crushing grapes. Basically, the kit is a 4 gallon bag of crushed/juiced grapes, and a few packets of oak chips and other earthy flavorings. The juice I bought is Australian Cabernet Sauvignon - actually from grapes at a vinyard in Australia - not imitations.
So, the steps from last night are as follows:
1. Rinse and sterlize the fermenting bucket and all tools. I decided to do this twice just to be absolutely sure. I also used a natural sterilizing solution that I bought from a wine store and came highly recommended.
2. Add a half gallon to gallon of very warm water to the bucket, keep the water moving, and add the Bentonite - which is a clay like natural substance.
3. Add the entire container of juice and rinse the bag with clean water to make sure all juice is out.
4. Add the additional flavorings, in this case there were a few packets of oak chips.
5. Stir in all flavorings and juices well.
6. Add more water between 65 and 75 degrees to bring the mixture up to 6 gallons.
7. Stir well again for even distribution.
8. Allow water to settle, and evenly distribute active yeast on top of the mixture.
9. Put an air lock lid on the bucket and the air lock measuring unit on top in the grommet to monitor the bucket pressure.
10. Wait 6-7 days and test the mixture to prepare for the next step!
That's it for now! I ordered my labels last night, and I'm picking up some bottles today or tomorrow. 30 to be exact - that's how much wine I am making this time around!
Thanks for reading - a couple of pictures here:
