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Easy Wine Making from Pulp to Finish

If you want an easy wine making procedure, you should not look far and wide for instructions. All you have to do is focus on the very fundamental concepts that have surrounded wine making for centuries. First, grapes are stamped on or pressed. Then, some chemicals are added to balance the acidity in the resulting pulp. Finally, the pulp, now more like juice, is fermented for a few months or years. After fermentation, the result is essentially wine as you know it. Sounds easy, right? Well, it is. But wine making is not just about following a series of steps. For the most part, it requires a deep sense of art. And learning the art of making wines may be the difficult part.

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But for now, all this art talk is not your problem. By making use of what science has to offer, plus the combined experiences of seasoned winemakers, you will be surprised at how easy wine making can be. For starters, you should know that 50 pounds of ripe and disease-free grapes can be churned into approximately 5 gallons of great-tasting wine. Before you even harvest your grapes, you need to prepare the materials, like Campden tablets and wine yeasts, to make the whole wine making process as uncomplicated as possible.

To begin any easy wine making procedure, you need to find a place where you can crush the grapes. For this, you can definitely use plastic basins or purchase a wine making vat from the nearest wine maker supply store. You simply have to put the grapes in the container and squish them until they turn to pulp. For a large production, you can definitely use the traditional method of trampling upon the grapes repeatedly. If you simply want to make wine in your kitchen, by all means you can use your potato masher.

The next step would be to prevent unwanted yeast from fermenting the grape juice. If you want easy wine making, you can always add potassium metabisulfate (Campden tablets) to deal with yeasts. Afterwards, you must cover the basin or vat and let the grape pulp rest for about 24 hours. The next day, you need to add wine yeasts like prix de mousse to begin fermentation. During this time, you will see the juice begin to bubble. After a few more days, when the fizzle is gone, you can transfer the wine into a glass carboy. Just make sure to remove unwanted particles, like grape seeds and skin, by straining it using a cheesecloth or mesh bag. Seal the container airtight and wait for the fermentation to improve the wine. The longer you ferment the wine, the better its quality will be.


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