Make Your Own Wines at Home
This guide explains primary and secondary fermentation for home winemaking. It covers yeast selection, cleanliness, and nutrients, plus using a hydrometer to estimate alcohol content. It notes temperature effects, aging, and rackings to yield clear wine after several months.
Home Winemaking: Step by Step Fermentation and Bottling
Mix all ingredients except wine yeast in a sterilized fermentor then dissolve sugars acids and nutrients in hot water before adding cold water to reach 21 to 23 C. Fermentation starts in about 24 hours with aeration during transfers and multiple rackings. After SG falls to 1.020 or below rack to second fermentor, top up and fit a fermentation lock. Subsequent rackings should avoid aeration. finings and filtration follow. Bulk aging 2 to 3 months. bottle after sulphite rinses and 2 to 3 months aging. Red wines should be opened an hour before serving.
MENTIONED IN THIS ARTICLE
Bacchus
Louis Pasteur
Gifts Presented at Miniota Museum Open House
At the Miniota Municipal Museum open house on Saturday October 20 attendance was modest due to rain. CPR superintendent Mac Aberdeen presented items including a June 17 1979 railway timetable a former station sign a quarter mile sign and chrome mounted track. Glen Cameron accepted on behalf of the museum and read a poem about the final railroad era in the town.
MENTIONED IN THIS ARTICLE
Miniota
Mac Aberdeen
C.P.R
Brandon
Glen Cameron
John McLean
Also Mentioned on This Page
Reg. Forbes
Manitoba
Jean Leahy
Fort St. John
B.C
M.F.U
District
The
Hamiota Credit Union
Hamiota
Man
Kenton Branch
Kenton, Man
Kenton