Homemade winemaking step by step, before preparing

Cheers! What you are reading is the first in a series of seven articles that I will post for those who are completely new to the world of home brewing. This first article will focus on what you need to do before you get to the fun part and start brewing. I’ll write a bit about choosing what kind of wine to make, choosing a yeast, and what other additives and ingredients, if any, to add to your beer. So, without further goodbyes, let’s begin.

Step 1. Choose your fermentable base or what kind of wine do you want?

Assuming you have already purchased all the equipment you need, the first thing to consider is what you want your final product to be. If you want a traditional wine, the only real choice at this point is what type of grape to use. If you’re brewing, you probably know that the names of all commercially available wines indicate a specific variety of grape. For the homebrewer, growing and pressing your own grapes is generally not an option. That is why the juice is available for us to buy. Most of the juices you find for sale for home brewers are actually a mix of fresh juice, some kind of sugar syrup, and other additives, like a mix of acids, to make a consistent product. Juice can also be found in its altered state, and is the route many wine purists will choose. Which type you choose is entirely a matter of choice.

When shopping for juice to make, it may be a good idea to choose from a local supplier, as this usually means a fresher product. In addition, it helps support local businesses and the rest of the winegrowers and wine producers in your region. When ordering juice online, there is always a concern about the quality of the product, as this juice is a highly perishable item. Some juices may contain preservatives and other additives that you don’t necessarily want in your finished wine. My best advice is to do a little research on the origin of the juice you choose.

Aside from grape juice, there are many other options for your wine. You can make wine with any type of fruit juice, or you may want to make mead, which is made from honey. The basic brewing process is ultimately very similar no matter what you choose, so the sky is the limit!

Step 2. Choose your yeast

One thing that is common to all brewing is yeast. However, not just any old yeast will do. There are companies like Lalvin, Wyeast, and Red Star that make many, many strains of yeast. The homebrewer has many options when it comes to this stage.

If you’re new to brewing, here are some suggestions on which yeast to choose:

Montpelier
Available as Lalvin K1V-1116, it is highly recommended as it is a very competitive yeast. Which means it expels other organisms that may be present in your must. It is probably best suited to white wines, as wines made with this yeast tend to retain more fruity characteristics.

Epernay
Available through Red Star and Lalvin (DV10), it is also a competitive yeast. This is a bit more versatile than Montpellier, and is commonly used for ciders, mead, and red and white wines. It is tolerant to variable pH levels and other stresses that can damage less resistant yeasts.

Montrachet
This is a popular strain for red wines. It is available through Red Star, Wyeast (3244), and White Labs (WLP755). This yeast can tolerate high alcohol content and is a good choice if you want a dry red wine with a complex flavor profile.

Choosing the right yeast is very important as it is what determines many of the characteristics of your finished wine. If you get to a point where you’re lost on this topic, don’t be afraid to ask questions of other brewers on a winemaking forum or at your local wine supply store. We’ve all been new to brewing in the past, and it can be a bit overwhelming.

Step 3. Other ingredients and additives

There is so much to consider when making a batch of wine that your head may be spinning. Rest assured, the process can be as simple or as complex as you need it to be. Many wine recipes call for the addition of items such as yeast nutrients, yeast energizer, acid blends, pectic enzyme, oak, and many other possibilities. Going into all of these various ingredients would require a much longer article. It will suffice to say that if you trust the source of your recipe, then there is probably a good reason for adding a particular ingredient. However, it is possible to achieve a good fermentation with nothing more than your fermentable base, the water, and your yeast. Granted, the additional ingredients allow for much more control over what happens during fermentation.

Personally, I rarely use additives beyond yeast energizer and nutrients. Once I’ve started a healthy ferment, I like to let the yeast do its thing. I also don’t have much knowledge in testing levels of acidity, pH and other quantifiable aspects of wine. Those who intend to present their wines in competitions and state fairs may want to invest in these items and really delve into the chemistry of their wine, but it is not necessary. However, it is recommended that you use a hydrometer to test the specific gravity of your wine, as this is how you determine the sugar content and alcohol levels in your wine.

Adding fruit and/or herbs to your wine is also a very common practice. My mother makes fantastic dandelion wine every spring. Fruits and flowers can add an exotic touch to her wines that she may find many people really enjoy.

When using herbs, I advise a bit of caution. Many herbs have strong medicinal properties and should be used sparingly. Even common herbs and spices, like cloves and nutmeg, can have unwanted side effects. Not to mention, just a little bit of the herb can overwhelm the flavor of your wine. When I make cider, I usually use cloves and nutmeg to add a bit of spice. In a five-gallon batch, I use three cloves and one whole, crushed nutmeg. I suspend them in my wort with a muslin tea bag and remove them about halfway through the fermentation process. As with yeast and other additives, do some research on which herbs you are choosing. A little caution goes a long way.

Step 4. Water

Since your juice will likely be in concentrated form, you’ll need to add water to bring your batch to the desired volume. My only recommendation in this regard is that you avoid using regular tap water. Tap water tends to have a lot of impurities and can give your wine a distinctive flavor. Distilled water from your supermarket, available in gallon jugs, provides clean, pure water for your use. Unless, of course, you have an impressive water filter installed in your home.

Once you have studied and obtained all the ingredients you will need to make a batch of homemade wine, you will be ready for my next article, titled Step by step Home Oenology, preparing your must.

Thank you for reading! I hope you have enjoyed my article.