Category: Wine making


If you’re at all familiar with home wine making, one of the final steps is degassing the wine. It can also be the most labour intensive steps in the whole process from kit-to-bottle.

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And the first kit still tastes great. Continue reading

Well, it’s been a while since I started the whole process of turning concentrated grape juice into wine…. but it’s finally done. I called up a friend, a fellow oenophile, to help out with the process. She was more than happy to help out, especially since I offered her a bottle of wine as payment.

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I’m finally down to the second-last step in making my first batch of wine! Continue reading

This might be important to you. It’s also a question with a complicated answer. Continue reading

I apologize for the lack of photos from each of the wine making stages. This is my first time making wine, so I really don’t want to screw up a batch. Also the whole cleaning and sanitizing part of this process makes me want to keep from touching anything I don’t need to, and I was doing this without any assistance.

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Wine kits and beer kits don’t all take the same amount of time to complete. The time between starting the kit and bottling varies depending on the type of kit.

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After waiting the required 5-7 days, it was time to test the specific gravity to see if the wine was ready to see if it was time to move on to step 2 in the process.

I prepared the equipment needed for this step. Again, cleaning and sanitizing anything that comes in contact with the wine is essential.

Equipment:

  • Secondary fermenter (carboy)
  • Siphon rod and hose
  • Wine thief
  • Hydrometer
  • Airlock & bung

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Active fermentation

This is what active fermentation looks like:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When I first put this cover on, it was sagging, which is to be expected. After a few days of sitting, the yeast re-hydrated and started working their magic… converting sugar into alcohol and carbon dioxide.

My equipment kit came with a heavy, food grade plastic cover and an elastic band to cover the primary fermenter. A hard lid is also available for these pails. The only thing you have to do with a hard lid is cut out a hole where you can place a bung and airlock to allow the carbon dioxide to escape. If you don’t there’s a chance the gas might build up inside and pop the lid off. This system is nice because it’s quite cheap and simple. I do think I might buy a hard lid for my next batch though. They’re only a few dollars, and will offer a little more security if a curious feline happens to get too close.

I’ve been putting off starting my first wine kit for a little while now. Not because I haven’t been interested in it, just because I, admittedly, have been a little lazy when it came to tidying up a spot in the basement to get my wine started. My wife and I got together and started doing some killer spring cleaning a few weeks ago. We moved stuff around, moved a shelf, threw things away, and finally… my space is ready. Continue reading

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