Process Analysis: How to Make Homemade Wine
Fermentation of fruits to make wine dates back many years ago. Over the time, appreciation of wine has increased world over with the alcoholic beverage being used in an array of settings chief of which include religious functions, social functions and for its health benefits. Connoisseurs of wine have raised the bar every time for the producers of wine. They may not have many subtle things to say about homemade wine. However, making homemade wine is a fun pastime activity that is remarkably easy and inexpensive to undertake with the benefits of educational value. Generally, this essay will explain the process of making homemade wine using ingredients and apparatus that are available at the local stores inexpensively.
One will require a number of items (ingredients and apparatus) to successfully execute the process: four cans of concentrate fruit juice; one can use any fruit syrup provided it is not laden with chemical preservatives. The preservatives interfere with the fermentation process. In order to get better results in terms of a richer taste, avoid fruit concentrates with artificial flavorings and coloring. One will also require four cups of sucrose concentrate, two packets of champagne yeast. Do not be lured into using more yeast as contrary to popular thought, this will not increase the alcohol concentration of the wine; instead, it will flaw the flavor. Preferably, two gallons of reverse-osmosis water are required. Though unnecessary, reverse-osmosis water is preferred for better results. Alternatively, one can also use ordinary water. The above ingredients will make two gallons of wine. I like to make more wine than is required for the household and store it for aging. This helps improve the taste of the wine.
With the above ingredients, let us get started now. The first step involves sterilizing the containers and other appliances that will be used. This prevents the accumulation of pathogenic bacteria as the wine ferments. Heat treatment or the use of surfactants can be employed. Once sterilized, avoid cross contamination of the equipments. The second step involves boiling water to a temperature of 144 degrees Celsius and holding it for 22 minutes. This kills the microorganisms in water that might inhibit fermentation. Step three involves adding the fruit concentrate, at room temperature, into a clean dry jug. I find better results when I use a fruit concentrate at a temperature of 23 degrees Celsius. Add the sucrose concentrate into the hot water and dissolve. Be careful to keep stirring while pouring the concentrate into the hot water as this increases the rate of solubility.
The fourth step involves activation of the yeast. I advise that one follows the manufacturer’s directions while activating the yeast. However, one can also achieve similar results by dissolving two scoops of sugar in 125 milliliters of warm water separately. Let the solution sit for slightly over ten minutes. Alternatively, a frothy solution indicates that the yeast is effectively activated. Allow the boiled water to cool before adding it into the jug with the fruit concentrate. Then add dissolved sucrose concentrate into the jug and stir using a sterilized rod. Add the activated yeast and stir for four minutes.
The fifth step involves removing the lid from the jug and replacing it with a capping system that is ‘friendly’ to fermentation. This entails allowing the carbon (iv) oxide that is a byproduct of fermentation to escape. I prefer using a balloon secured with a rubber band. In order to maintain positive pressure inside the jug by preventing entry of air and releasing carbon (iv) oxide, prick a hole into the balloon with a needle. While avoiding direct sunlight, leave the jug at room temperature for between ten to fourteen days.
The wine is ready if, in the said time, the mixture goes from a cloudy suspension to a clear solution. However, if bubbling does not start in a few days, the fermentation was inhibited by unsanitary conditions. I advise one to start the whole process though paying particular attention to sterility of the equipment. Otherwise, transfer the fermented wine into other containers while decanting to retain the sediments.
The wine can be enjoyed during or after a meal or as one pleases. However, do not serve wine to underage individuals as specified by the local bylaws. Remember to drink responsibly as copious intake of alcohol is harmful to one’s health.
