Agriculture Reference
In-Depth Information
The technique of making wine is conceptually
straightforward. The juice (and sometimes solids) of a fruit
are purified of stray microbes and supplemented with sugar,
acid, and other nutrients to make a must, inoculated with an
appropriate strain of yeast, and fermented. The fermentation
takes place in two distinct phases. The first phase, known as
the primary fermentation, is very fast and lasts only a couple
of weeks. The wine is then siphoned (a process called
racking) into a new vessel and fitted with an airlock where it
may continue its secondary fermentation for several months
with a racking again after the first couple of months or any
time substantial sediment has formed.
I'll explain the specifics of the equipment throughout this
chapter, along with some of the nuances. For now, I want to
convey that if you normally consume wine or would give
wine as a gift, making your own quality wines is inexpensive,
fun, and easier than most would believe.
There are places where you will be tempted to skimp or make
do on the list of ingredients and equipment I am about to
present, but let me encourage you to get everything on the
list. Because the techniques I describe rely on natural
ingredients whose constituents will vary, all of the testing
equipment is necessary. The other equipment and ingredients
are necessary to maintain sanitary conditions or make a
quality wine. If you don't live near a store for wine hobbyists,
there are a number of excellent sources on the Internet that
can be located via a web search. To save on shipping, I'd
recommend getting as much from one store as possible.
Winemaking Equipment Primary Fermenter
