Important Wine Directions That You Should Follow

In making wines, especially those DIY wine or homemade wine, there are certain wine directions one must religiously follow in order to create the most delicious tasting wine, whether it be margaux wine, white wine, merlot, carignan or cabernet sauvignon. Indeed, wine making recipes won’t be complete without the following wine directions:

This is the top 1 in wine directions: Cleanliness

This is the most important of all wine directions that you have to keep remembering as you venture into the wonderful world of DIY wine. And  by cleanliness, it does not only mean that your place of work (may be your kitchen, may be your backyard) should be spotlessly clean but more importantly, it should be chemically clean too. This particular wine direction is so critical that you must understand that the area you are working at is properly sterilized in order to kill any bacteria and/or keep airborne yeasts and vinegar flies at bay. The free Ebook we’ll be giving you has all the detailed wine directions on how to go about this process of sterilization and cleanliness.

An important note in wine directions: Fermentation

This is one of the most important and crucial wine directions. This is the process or function that turns your grape juice into wine or alcoholic beverage.  During this stage, the yeast feeds on the sugar in order to produce ethanol, which is more commonly known as ethyl alcohol, and carbon dioxide. Two kinds of fermentation happen at this stage — primary fermentation that can take up to 14 days and secondary fermentation which takes up an additional 10 days.

Other Important Wine Directions:

Dos

Keep all your equipment spotlessly clean.

Keep your first ferment closely covered.

Keep air away from the secondary fermentation.

Always use fermentation traps.

Keep all bottles full to within ¾ in. of cork.

Strain liquor off must slowly and thoroughly.

Make wines too dry rather than too sweet: sugar them later.

Use yeast nutrient regularly, and reliable yeast.

Add sugar by stages. Keep detailed records.

Rack at least once, and preferably twice or thrice.

Taste the wine you are making, at intervals.

Always use new corks or stoppers, and boil old ones.

Keep red wines in dark bottles, or they will lose their colour.

Don’ts

Distill your wine.

Allow a single vinegar fly access to your wine at any stage.

Use any metal vessel if the wine will be long in contact with it.

Use any tools or containers of resinous wood.

Omit to stir a must twice daily.

Use too much sugar initially.

Try to speed a fermentation by too high a temperature.

Be impatient; making wine takes time.

Let your wine stand on dead yeast or sediment.

Filter unnecessarily or too soon; most wines will clear of their own accord.

Put wine in unsterilized bottles or jars.

Bottle your wine whilst it is still fermenting.

Use screw-stoppered bottles.

Drink too much!