How to make wine from juice

White wine / red wine

The classic - also for the hobby winemaker

Probably the most popular wine is made from the Wine grapes produced.
These do not contain as much pulp as table grapes, but more acidity and aromas, which are so important for classic wine.

Due to our climate, the grapes ripen very late, sometimes not until October.
Due to fluctuating weather from year to year it can also be too big Differences in acid and sugar content come.
Anyone who wants to achieve optimal results as a hobby winemaker should check every freshly squeezed juice for must weight (sugar content) and acidity. Corrections can then be made prior to fermentation. Therefore belong here Oechslewaage and Acidometer for (extended) basic equipment.


The wine approach

For 10 liters Wine you need:

  • 14 kg of grapes
    (make about 10 liters of juice);
  • if necessary sugar
    to increase the must weight if the sugar content of the grapes is too low;
  • lactic acid if necessary
    to increase the acidity, if necessary (especially when using table grapes);
  • 3 pieces of yeast nutrient salt tablets;
  • 20 ml of antigel;
  • 1 culture wine yeast
    Steinberg or Bordeaux;
  • Potassium disulfite.

After washing, the Mashed grapes. The grapes should be crushed, but not the seeds, because otherwise tannins and bitter substances will escape, which will have an unfavorable effect on the taste.
For smaller quantities, this is best done with one Tamper. Steam extraction is not suitable.

Now you put about 20 ml of the mash Antigel and 1 g Potassium disulfite and let stand covered for 5 to 10 hours.
The antigel breaks down the pectin substances and the mash can then be pressed very well. The potassium disulfite offers protection against microorganisms and brown discoloration.

After pressing, the juice is examined immediately.
With the Oechslewaage the must weight is determined. With the Acidometer the acidity.
The most important thing seems to us to be the determination of the must weight, since most wine grapes usually have enough acidity. However, it is still worth using the acidometer for regular wine making. This is the only way to make targeted improvements to the wine (acidity).

Example: Improvement of the must weight

If you want to improve the must weight, you should set it to 85 ° Oe for white wine and 90 ° Oe for red wine.
If the present grape must has a must weight of 70 ° Oe, it must be improved by 15 ° Oe for white wine.
1 ° Oe corresponds to approx. 2.6 g of sugar
In our example, 15 x 2.6 g = 39 g of sugar per liter of must then have to be added in order to achieve the desired value of 85 ° Oe. The finished wine would be around 11% vol. Reach alcohol.

It is generally recommended to use the Fermentation yeast Propagate 3 to 5 days before starting.
For this purpose, the cultured yeast is placed in about 250 ml of grape juice in a bottle closed with a cotton ball in a warm place.
The yeast multiplied in this way avoids start-up difficulties during fermentation.

The obtained (and improved) grape must is placed in the fermentation tank with the pure yeast and the yeast nutrient salt. This one comes with a Fermentation attachment locked.

The Fermentation temperature should be between 20 and 25 ° C.

Note: With red wine, a must fermentation takes place at the beginning. This extracts the color and flavor from the grape skins. Otherwise you get a white wine in spite of red or blue grapes. Which is quite interesting and is also produced as a special feature in the professional sector.

After fermentation is complete and stored for a few weeks, the young wine is removed from the sediment (wine lifter).

For 10 liters of wine, 1 g Potassium disulfite sulphurized.

The container should always be stored full, cool and dark. Opened containers should be emptied within a few weeks.
After the clarification, which takes place over the winter, is drawn off again and again sulphurised with 1 g of potassium disulphite per 10 liters.

The finished wine is best bottled for further storage.

Detailed information and sample calculations you find in Great Kitzinger wine book.

We wish you all the best

Your team

Source: Large Kitzinger Wine Book