Please bear with me if this subject is already addressed....I haven't seen
yet in the last week or so of scouring this newsgroup, but could somebody
tell me even more basically what is involved with starting to make wine. I
mean as simple as what the first steps are, what the terms mean, etc. Most
of what I'm reading here I don't understand...racking, airlock, 2nd rack,
3rd rack, etc. I have visited Jack Keller's site and found it very helpful
but am having trouble matching up his information with actual steps in the
process especially the steps I'm seeing discussed here. Could someone
provide me with an overview or outline.

Thanks in advance,
WhyKnow

The voices in the head of "Richard Knouse" > caused
Richard Knouse to write in news:BXyTd.63008$8a6.3546@trndny09:

> trouble matching up his information with actual steps in the process
> especially the steps I'm seeing discussed here. Could someone provide
> me with an overview or outline.

It sounds to me like information overload - I'm in the same boat as
yourself so all I do is to compile a list of terms as I read and then
look up the meanings afterwards. It seems to come together that way and I
wind up with a dictionary I can refer to.


--
This sig free text brought to you by the letters s, i & g

Richard Knouse wrote:

> Please bear with me if this subject is already addressed....I haven't seen
> yet in the last week or so of scouring this newsgroup, but could somebody
> tell me even more basically what is involved with starting to make wine.

You might consider getting a good quality kit and learn by doing. That way
the terminology will have more meaning to you as learn by doing.

Richard Knouse wrote:
> Please bear with me if this subject is already addressed....I haven't
> seen yet in the last week or so of scouring this newsgroup, but could
> somebody tell me even more basically what is involved with starting
> to make wine. I mean as simple as what the first steps are, what the
> terms mean, etc. Most of what I'm reading here I don't
> understand...racking, airlock, 2nd rack, 3rd rack, etc. I have
> visited Jack Keller's site and found it very helpful but am having
> trouble matching up his information with actual steps in the process
> especially the steps I'm seeing discussed here. Could someone
> provide me with an overview or outline.
>
> Thanks in advance, WhyKnow



Try Jack Kellers site http://winemaking.jackkeller.net/
Ken

Richard Knouse wrote:
> Please bear with me if this subject is already addressed....I haven't
seen
> yet in the last week or so of scouring this newsgroup, but could
somebody
> tell me even more basically what is involved with starting to make
wine. I
> mean as simple as what the first steps are, what the terms mean, etc.
Most
> of what I'm reading here I don't understand...racking, airlock, 2nd
rack,
> 3rd rack, etc.

So what you want is a more simple, basic website. Here's a couple:

You can start he
http://www.joyofwine.net/

And, for a more irreverent look at home wine making:
http://www.glaurung.demon.co.uk/wine/
(You'll have to live with the psycadellic background on that second
webpage)

For your specific questions:
An airlock is a bubbler, or similar device. It uses a water trap to
let gas out of your fermenter, so it doesn't explode, but not let air
in, so your wine doesn't spoil. The websites above tell you you can do
without if you REALLY want to, you just risk making spoiled or
off-flavored wine.

Racking means to use a rubber hose to siphon clear wine off the
sediment that forms at the bottom. You can't pour it off, this
sediment is too light and fluffy. And you don't want to leave it
there, 'cause it's not tasty or pretty to look at in finished wine.

I wrote this for people in our area who start with juice of some sort.
It's basically what we do and is not the only way to make wine.

Joe


Wine juice is actually called must. All pre-packed must makes good
wine. Wines should be made in a cool dry place out of direct sun.
Best pre-packer in our opinion is Regina, then Lodi Gold; Delta Packing
and Home Wines are about the same. Buy 6-gallon pails; they make 5
gallons of finished wine.


Procedu
Keep your equipment clean: hot soap and water are probably all that is
necessary. As a precaution, we mix up a =C2=BD teaspoon potassium
metabisulfite with 1-quart water in a spray bottle and rinse everything
that comes in contact with the wine, from utensils to bottles. (You
don=E2=80=99t need to rinse it off, but you can if you chose to.) After wi=
ne
begins fermenting, it becomes more sensitive to oxidization, always
siphon when transferring wines, and don=E2=80=99t pour unless you have a go=
od
reason to.

=E2=80=A2 Bring home, rinse outside of pails; the sweet sticky juice attrac=
ts
fruit flies.
=E2=80=A2 Open pail. A lid lifter helps, but you can get the lid off if you
really yank. If necessary, slit the slots on the edges with a sharp
razor knife.
=E2=80=A2 Pre-packers balance the juice and sulfite it in order to ship it
cross- country; you really do not need to do the testing that follows
if you aren=E2=80=99t that picky. That said=E2=80=A6

Optional tests:
o Sugar content: Use the hydrometer, it should read 1.080 to 1. 090.
If the must is fermenting, the value will be lower. The initial value
is the important thing; so don=E2=80=99t worry about it if it=E2=80=99s bub=
bling at
all, you really can=E2=80=99t use the value if it has begun to ferment.

o Acid: Measure titrateable acid and pH, pH is more important. If the
must is fermenting, take an ounce and microwave it until it just boils.
Cool it off and measure, pH must be under 3.7 for reds, 3.6 for white.
TA should be 5.5 to 6.5 g/l on reds 6.5 to 7.5 on whites. (Use the
higher values if you are making a sweet wine, lower ones for a dry
wine.)

o Free Sulfite: at least 50 PPM for both reds and whites. Whites can
be lower while fermenting; but it=E2=80=99s really important to bump them up
to 50 PPM at the end of fermentation.

=E2=80=A2 Balance the acid if necessary.

=E2=80=A2 Let juice stand and get to room temperature. It=E2=80=99s warm e=
nough
when the pail stops sweating.

=E2=80=A2 Add wine yeast. We prefer Lalvin brand; Red Star is ok too.
Follow the instructions on the packet. Add wine yeast even if the must
is fermenting.

=E2=80=A2 Add Pectic Enzyme; following the instructions.


Fermentation
=E2=80=A2 Fermentation in the pail is fine; just put the lid back on. You
can transfer it to carboys now if you want. If you transfer, stir it
first and put everything in the carboy. Stop at the shoulder. Leave
airlock off the first few days and just cover neck with paper towel or
clean cloth and rubber band.

=E2=80=A2 Juice will begin fermenting. The temperature should be between 55
and 80F.

o Stir slowly or shake at least once per day. Take it easy, there is a
lot of energy at first, it can overflow pretty easily (like beer or
champagne that was poured too fast.)

o Monitor the must for hydrogen sulfide smell, (stinks like rotten
eggs); this is a sign of lack of nutrient. Just add DAP or yeast
nutrient if that happens and rack or pour with lots of splashing.
(Very rarely occurs.)

o Monitor fermentation progress with hydrometer; it=E2=80=99s complete when
it reads 0.995 or lower. If it quits bubbling before 0.995, stir
vigorously and rack it all into a carboy, it should restart.

=E2=80=A2 Transfer to carboys, top up to =C2=BD=E2=80=9D from bottom of sto=
pper, never
let it get below 3/4=E2=80=9D until you bottle. Remainder should go into
smaller jugs or bottles, same rule applies. This is one of the most
important steps.

=E2=80=A2 Most wine will clear on it=E2=80=99s own, just rack (siphon) seve=
ral
times as the sediment settles. Typically the wine is ready to rack one
month after fermentation ceases, two months later and a few months
after. Monitor settling with a flashlight. Shine it though the wine
starting at the top and working your way down. If you see
stratification, wait a little longer.

o Monitor airlocks, keep half full of water

o Monitor sulfite level: It=E2=80=99s actually dependent on pH, higher pH
needs higher sulfite. If you don=E2=80=99t want to deal with that, keep it
at 50 PPM; check at each rack or just add 1/8 level teaspoon potassium
metabisulfite at each rack.

o Optional: Add oak, heavier wines like Syrah, Cabernet, Sangiovese
tolerate more oak, lighter wines less so. We prefer chips or beans to
‘sawdust=E2=80=99.

=EF=82=A7 2 to 6 ounces per 5 gallons for reds;

=EF=82=A7 1 to 2 ounces per 5 gallons for whites

o Optional: Fine to clear hazes. Follow the instructions

=EF=82=A7 Hot mix Sparkolloid for reds or whites

=EF=82=A7 Bentonite for whites

=E2=80=A2 Bottling & corking: Bottle when the wine is clean enough for you
and tastes good to you. This could be 3 months to 1 year.

o Check free SO2 This is actually dependant on pH; but 50 PPM is a
common rule of thumb.

o Siphon into bottles, keep level about1/2=E2=80=9D from bottom of cork or
cap.

o Screw caps are fine if you don=E2=80=99t want to deal with corks.

o If corking, a corker that compresses the cork with an iris is best;
the funnel corkers are worthless. A good iris type hand corker is
$20, floor corkers $40 to $80.

o Synthetic corks work well but require a good floor corker and
possibly need 10 PPM higher SO2.


js


Richard Knouse wrote:
> Please bear with me if this subject is already addressed....I haven't
seen
> yet in the last week or so of scouring this newsgroup, but could
somebody
> tell me even more basically what is involved with starting to make
wine. I
> mean as simple as what the first steps are, what the terms mean, etc.
Most
> of what I'm reading here I don't understand...racking, airlock, 2nd
rack,
> 3rd rack, etc. I have visited Jack Keller's site and found it very
helpful
> but am having trouble matching up his information with actual steps
in the
> process especially the steps I'm seeing discussed here. Could
someone
> provide me with an overview or outline.
>=20
> Thanks in advance,
> WhyKnow

On Fri, 25 Feb 2005 07:50:44 -0500, Ken Vale >
wrote:

> Richard Knouse wrote:

> > Please bear with me if this subject is already addressed....I haven't
> > seen yet in the last week or so of scouring this newsgroup, but could
> > somebody tell me even more basically what is involved with starting
> > to make wine. I mean as simple as what the first steps are, what the
> > terms mean, etc. Most of what I'm reading here I don't
> > understand...racking, airlock, 2nd rack, 3rd rack, etc. I have
> > visited Jack Keller's site and found it very helpful but am having
> > trouble matching up his information with actual steps in the process
> > especially the steps I'm seeing discussed here. Could someone
> > provide me with an overview or outline.
> >
> > Thanks in advance, WhyKnow

> Try Jack Kellers site http://winemaking.jackkeller.net/

He wrote that he had already. :-)

> Ken

---
http://lastliberal.org
Free random & sequential signature changer http://holysmoke.org/sig

"My books are not taken seriously. But that's all right; they are given
playfully." -- Edward Abbey

Richard - Go to www.piwine.com and click on beginners. Get their book.
It's a great start. Then read Lum's great on-line winemaking book at
http://home.att.net/~lumeisenman/index.html. You should be able to talk and
make wine after digesting these sources.

Bill Frazier
Olathe, Kansas USA

"Richard Knouse" > wrote in message
news:BXyTd.63008$8a6.3546@trndny09...
> Please bear with me if this subject is already addressed....I haven't seen
> yet in the last week or so of scouring this newsgroup, but could somebody
> tell me even more basically what is involved with starting to make wine.
> I mean as simple as what the first steps are, what the terms mean, etc.
> Most of what I'm reading here I don't understand...racking, airlock, 2nd
> rack, 3rd rack, etc. I have visited Jack Keller's site and found it very
> helpful but am having trouble matching up his information with actual
> steps in the process especially the steps I'm seeing discussed here.
> Could someone provide me with an overview or outline.
>
> Thanks in advance,
> WhyKnow
>

Jacks site should get you started just fine, it did for me(use the
glossary). I'm surely a barely educated newb when it comes to
winemaking, but I have made several decent wines and learn something
new everytime. Don't try to understand everything up front. Just start
with the basics, it kinda all starts to make sense once you've done
it.Try one of the easy fruit wine recipes there. Once you do a batch
or two you'll learn a lot of the things you feel you're missing
through experience, the best way.


On Fri, 25 Feb 2005 05:45:05 GMT, "Richard Knouse"
> wrote:

>Please bear with me if this subject is already addressed....I haven't seen
>yet in the last week or so of scouring this newsgroup, but could somebody
>tell me even more basically what is involved with starting to make wine. I
>mean as simple as what the first steps are, what the terms mean, etc. Most
>of what I'm reading here I don't understand...racking, airlock, 2nd rack,
>3rd rack, etc. I have visited Jack Keller's site and found it very helpful
>but am having trouble matching up his information with actual steps in the
>process especially the steps I'm seeing discussed here. Could someone
>provide me with an overview or outline.
>
>Thanks in advance,
>WhyKnow
>

Another good book is Home Winemaking by Terry Garey; it has beginner,
intermediate, & advanced sections which I found helpful as a newbie. This
author doesn't go into wine kits or making wine from grapes as much as some
of the other sources which have been suggested. Good-luck and welcome.
Darlene
Wisconsin

"William Frazier" > wrote in message
...
> Richard - Go to www.piwine.com and click on beginners. Get their book.
> It's a great start. Then read Lum's great on-line winemaking book at
> http://home.att.net/~lumeisenman/index.html. You should be able to talk
> and make wine after digesting these sources.
>
> Bill Frazier
> Olathe, Kansas USA
>
> "Richard Knouse" > wrote in message
> news:BXyTd.63008$8a6.3546@trndny09...
>> Please bear with me if this subject is already addressed....I haven't
>> seen yet in the last week or so of scouring this newsgroup, but could
>> somebody tell me even more basically what is involved with starting to
>> make wine. I mean as simple as what the first steps are, what the terms
>> mean, etc. Most of what I'm reading here I don't understand...racking,
>> airlock, 2nd rack, 3rd rack, etc. I have visited Jack Keller's site and
>> found it very helpful but am having trouble matching up his information
>> with actual steps in the process especially the steps I'm seeing
>> discussed here. Could someone provide me with an overview or outline.
>>
>> Thanks in advance,
>> WhyKnow
>>
>
>

On Fri, 25 Feb 2005 16:12:54 GMT, "William Frazier"
> wrote:

> Richard - Go to www.piwine.com and click on beginners. Get their book.

http://www.piwine.com/beginner.html

> It's a great start. Then read Lum's great on-line winemaking
> book at http://home.att.net/~lumeisenman/index.html. You should
> be able to talk and make wine after digesting these sources.

Thank you for providing the http://www.piwine.com/ URL. I rather
like the list of available juices and grapes, but unless a person
lives in the area the cost of going to the farm and bringing one's
containers seems prohibited to me for small-time wine makers.

Their beginner kit is the least expensive that I have seen on the
'net so far. Damn shame they do not accept PayP@l.

> Bill Frazier
> Olathe, Kansas USA

---
http://lastliberal.org
Free random & sequential signature changer http://holysmoke.org/sig

"Books are like eggs -- best when fresh." -- Edward Abbey

You might try a book on Home Winemaking by Terry Garey. Its a very basic
home wine-making book with beginner, intermediate, and advanced sections. I
learned a lot from that book. This book talk much about wine kits or making
wine from grapes as some of the other sites and books which others have
suggested. Good-luck and welcome.
Darlene

"Richard Knouse" > wrote in message
news:BXyTd.63008$8a6.3546@trndny09...
> Please bear with me if this subject is already addressed....I haven't seen
> yet in the last week or so of scouring this newsgroup, but could somebody
> tell me even more basically what is involved with starting to make wine.
> I mean as simple as what the first steps are, what the terms mean, etc.
> Most of what I'm reading here I don't understand...racking, airlock, 2nd
> rack, 3rd rack, etc. I have visited Jack Keller's site and found it very
> helpful but am having trouble matching up his information with actual
> steps in the process especially the steps I'm seeing discussed here.
> Could someone provide me with an overview or outline.
>
> Thanks in advance,
> WhyKnow
>

On Fri, 25 Feb 2005 05:45:05 GMT, "Richard Knouse"
> wrote:

>Please bear with me if this subject is already addressed....I haven't seen
>yet in the last week or so of scouring this newsgroup, but could somebody
>tell me even more basically what is involved with starting to make wine. I
>mean as simple as what the first steps are, what the terms mean, etc. Most
>of what I'm reading here I don't understand...racking, airlock, 2nd rack,
>3rd rack, etc. I have visited Jack Keller's site and found it very helpful
>but am having trouble matching up his information with actual steps in the
>process especially the steps I'm seeing discussed here. Could someone
>provide me with an overview or outline.
>
>Thanks in advance,
>WhyKnow
>

Try this FAQ too.. It is dated but is excellent

http://www.malak.ca/rcw.faq