Nourish Guides And Learning

I know people who could read this blog would think I was weird. I’m one of the people in this world, who’s passionate and love crafting.

One of the projects I have been working for 2 years now was making wine. Believed it or not!.. During this period of time that I mentioned. I made a lot of batches, testing, experimenting, observing and making my own conclusion base on the outcome of my homemade wine..

One of the difficulties I went through when making wine was when the temperature/ ( weather wise ) in the area wasn’t stable.

I was living in a desert region so weather during night and day has a big differences and was unstable. If the must is too acidic, the homemade wine would definitely failed.[ it would result as wine vinegar ],, or has too much sugar — results is too sweet .,,or not enough sugar –results is too bitter!.. and, ” if the water is less or too much “,, not so good results.. All the factors that I’ve mentioned has an effect in making wine.

At the primary fermentation stage, All the utensils used must sanitized and dry before using so as weighing scales, and the work area.

I will just give a [ basic details ] on this. Cleaned, washed the fresh fruits, smashed it or used electric juicer to get juice from the fruits. Add some pectic enzyme to the smashed ( includes pulps ) fresh fruits. Leave for an hour. Mix water and sugar into clean jar or container, then add the smashed fresh fruits.The next step is to add the wine yeast.

Note : There are many different wine yeast in store.How to used wine yeast is written at the package and mostly sold online. Used hydrometer to measure the must, then cover it with clean cloth.

Once a day, stir with wooden spoon for a week or so. Transfer to clean jar while straining pulps using siphon then cover with an airlock.

[ Using fresh fruit juices so ” If I add too much fresh juice for a batch of wine [ any such as grapes, pineapple, apples, watermelons, mango ] not good so try to balance every ingredients to make a good homemade wine ..,

Primary fermentation stage should only last between 8- 15 days ..At the primary fermentation, a thick bubbles shows afloat in the must on that period. Do not worry about it,its normal!.. It would slowly disappeared by the primary fermentation finish.

At the secondary fermentation stage, it would last for months or so..,, before bottling you may want to know the alcohol content of the homemade wine. Use hydrometer to see the alcohol content of it and then the bottling stages… When you ” only ” plan of drinking your homemade wine for few months.. You don’t need to add preservative.. But ” if you plans on drinking ” like a year later from the day you make, I suggested you adding preservative on it.. Please [ you must study and do research online more , how to use preservative,what to put? when to put? ] before using it.

In making wine, you have to have a perseverance, patience, love and passionate. Need long time to wait for the wine to ferment properly and to get a good results.

I did failed many times until I get the outcome, results and, the tastes I was satisfied. ( at least for my taste ) . I know everyone has their own tastes differently. That is the reason, there were so many different brands of wine in the market? What steps they make? How long wine got fermented? What fruit or flavor the wine is? How dry or how sweet the wine? How much the wine cost? These are the factors and variables in making wine.

May this articles would helps and guides you in the future.