Leslie Massey
Making wine at home is a rewarding process, and with the right equipment, it's possible to make a delicious wine with a better environmental profile and a reduced carbon footprint. The basic process is simple: yeast meets grape juice in an environment that allows fermentation. However, there are many steps to follow for successful wine-making, including selecting and preparing grapes, fermentation, racking, clearing, and bottling. The process requires inexpensive equipment, serious cleanliness, and patience.
How to Make Wine at Home in Australia
| Characteristics | Values |
|---|---|
| Ingredients | Grapes, yeast, sugar, water, Campden tablets, wine fining agent, wine stabiliser, wine crusher, wine press machine, bottles, bucket, paddle, tubing, corks, airlock, hydrometer, wine kit |
| Preparation Time | 9 hours (3 hours preparing grapes, 3 hours processing, 3 hours preparing bottles and bottling) |
| Fermentation Time | 7-8 days |
| Barrel Ageing Time | 40 days |
| Bottling Ageing Time | At least 1 week |
| Cost | Approximately $400 for grapes and basic supplies |
| Grape Quantity | 60 to 75 pounds |
| Grape Quality | Ripe, not too sweet, with a starting specific gravity (SG) between 1.070 and 1.100 |
| Yeast Quantity | 5g |
| Yeast Temperature | 26°C or below |
| Fermentation Temperature | Room temperature or slightly above |
| Hydrometer Reading for Fermentation Completion | Zero |
| Red Wine Ageing Time | At least 1 year |
| White Wine Ageing Time | At least 6 months |
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What You'll Learn
Fermentation
For home winemaking, the primary fermenter is the initial vessel in which the ingredients for your recipe are added and the fermentation occurs. The wine will become very active during primary fermentation, causing foam and fruit solids to rise to the top of the fermenter. Choose a fermenter that has a greater overall volume than the amount of wine you intend to produce. Food-grade plastic or glass are the best choices for the fermenter.
To begin the fermentation process, add the yeast to the fruit juice. For soft fruits like grapes and berries, mash thoroughly, remove large stems and pits, cover, and leave overnight. For recipes fermented on the pulp, stir the must several times a day. You will also need to sterilize the must with Campden tablets, usually one tablet per gallon, 24 hours before adding wine yeast. This will kill harmful bacteria and wild yeast.
During fermentation, it is important to keep the fermenter covered and leave it for a few days until it has enough colour and the tannin taste is to your liking. This will usually take from 4 to 7 days. During this time, the grapes will float to the surface. You should push them down and mix them back into the must up to 2 to 5 times each day. After the fermentation on the skins, drain the wine into your fermenter barrel or demijohns, then press the remaining grapes and add the extra wine.
To determine if the fermentation is complete, use a hydrometer to measure the end of fermentation. When the bubbling slows down or stops, take a reading and then take another reading 1 to 2 days later. If the gravity readings remain stable, it means that fermentation is complete.
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Racking
To rack wine, a siphon is started, and the wine is carefully transferred to a new container, being careful not to disturb the sediment. This can be done with a simple hose, but it is easy to accidentally stir up the sediment with this method. A better option is to use a racking hose and a racking cane, which is designed to stay in place and not disturb the sediment. For larger quantities of wine, a more advanced pump system can be used.
The timing of racking is crucial. The first racking should be done after the initial stage of fermentation, when the yeast has multiplied and died off, falling to the bottom of the vessel. This is usually done two to four times throughout the winemaking process, but too many rackings can negatively impact the wine through over-oxidation and deterioration of flavour.
After racking, it is important to replace the airlock. Additional racking may be done with ageing wine, especially heavy reds, where it is recommended to rack every few months.
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Sterilisation
To sterilise your bottles, wash them with warm soapy water, then rinse them with fresh hot water. Place the bottles on a tray and put them in the oven at 120 degrees Celsius for 10 minutes. Wait for the bottles to cool before handling them, or use tongs to remove them from the oven.
For your other equipment, such as wine crushers, wine press machines, and barrels, you can ask your local wine supply store about special detergents and bleaches. It is best to clean and rinse your equipment immediately before using it.
You can also sterilise your wine by adding crushed Campden tablets. For every 5 litres of wine, add one crushed Campden tablet. This will help to prevent oxidation.
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Bottling
When it comes to bottling your homemade wine, there are a few key steps to follow. Firstly, ensure that fermentation has finished; the simplest sign of this is that the bubbling has stopped. You can then choose to bottle your wine or leave it to mature further in your chosen container.
Before bottling, check that you do not need to make any adjustments to the acidity, sweetness, or any other aspects of the wine. If you are happy with the taste, it is time to prepare your bottles. Whether you are using new or recycled bottles, they must be washed with warm soapy water and rinsed with fresh hot water. Place the bottles on a tray and put them in the oven at 120 degrees Celsius for 10 minutes to sterilise them. Allow the bottles to cool before handling, or use tongs to remove them from the oven.
Once your bottles are prepared, you can begin bottling your wine. Use tubing to siphon the wine into the bottles, filling each bottle to within half an inch of where the cork bottom will rest. Cork the bottles as you go, using a manual corker that you can rent or buy. You may also need a corking tool to squeeze the cork down for inserting.
Finally, add your own labels, which you can design and print at home. Plastic bottle tops are available from wine and brew shops, and these can be shrunk to fit over a stove burner. Your wine will benefit from a few weeks or months of ageing in the bottle, but it is up to you how long you wish to wait!
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Aging
Container
Time and Environment
Racking
During aging, it is important to rack the wine periodically. Racking involves transferring the wine from one container to another, leaving behind the sediment that has accumulated at the bottom. This process clarifies the wine and prevents it from becoming cloudy or spoiling due to excess sediment. Depending on the wine and the aging duration, racking may be done every 3-6 months.
Bottling
Monitoring
Throughout the aging process, it is important to regularly taste and monitor the wine's development. This allows winemakers to understand how their wine is progressing and to identify any potential issues. Taking notes during tastings can help track the wine's evolution and determine when it has reached its peak.
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Frequently asked questions
You will need wine crushers, wine press machines, bottle-top machines, and wooden barrels. You can purchase these from specialist winemaking importers. You will also need bottles, tubing, a hydrometer, a corking tool, and a cork.
You will need grapes, yeast, citric acid, bentonite, potassium sorbate, isinglass, sugar syrup, and Campden tablets.
First, wash your grapes and remove the stalks. Put the grapes through a wine crusher and place a large bucket underneath to capture the crushed grapes. Place the crushed grapes into a vat and cover completely to stop insects from breeding. Next, sprinkle wine yeast over the surface when the liquid temperature is 26°C or below and allow several days for fermentation to commence. Seal the fermenter with an airlock. After fermentation, siphon off the wine into bottles, leaving behind the sediment.
