The skin of the red grape gives the red wine its color.
In moderation, red wine is a heart healthy alcohol. Red wine, made from red grapes, contains antioxidants that have shown to help increase good cholesterol and protect arteries.Cabernet Sauvignon, Merlot and Zinfandel are just a few of the well known red wines. To make these and other varieties of red wine at home involves a process where the juice, skin and seeds of the red grape are mashed, fermented and pressed. The process takes patience, but can be done at home with some special supplies. Add this to my Recipe Box.
Instructions
1. Measure 18 pounds of quality red grapes for their Brix, or sugar content, with a hydrometer (see the Resources section for more information on hydrometers). When the grapes are ready to harvest, their Brix should be 22 to 24 degrees. You can grow or choose your own grapes, or you can purchase them from a distributor. Most distributors will deliver grapes at the correct Brix.
2. Clean, destem and crush the grapes. It may be difficult to destem all the grapes, aim for destemming at least 90%. Grapes can be crushed by placing them in a mesh bag at the bottom of a pail. With your hands or a potato masher, mash the grapes. The juice that results from the crushed grapes is known as the "must."
3. Mash one campden tablet and shake over the bag or use 1 tsp. sulfite crystals. Cover the pail with the cheesecloth or light towel and wait one hour.
4. Check the temperature and acidity of the must. The temperature should be between 70 and 75 degrees Fahrenheit. Raise low temperatures by warming a small amount of the juice and adding it back to the pail. Lower high temperatures by adding an ice pack to the mix.
To measure acidity, use an acid titration kit. The desired acid level should be 6 to 7 g per liter. If the acid is too low, add 1 gram of tartaric acid until it reaches 6 or 7. If the acid level is too high, add water to bring it down.
5. Measure the Brix of the must and adjust if necessary. At this point the Brix should be 22 to 24 degrees. If the must is too sweet, add water to dilute it. If the must is not sweet enough, add a sugar syrup.
To create the sugar syrup, fill a pot with 1/3 cup water. Add 1 cup sugar and bring to a boil. Once boiling, remove from heat and let cool. Begin adding the sugar syrup in 1 tbsp. increments to the must until it reaches the correct Brix.
6. Fill a container with one pint warm water and add one packet of wine yeast. Let the mixture sit until foamy, about 10 minutes. When the yeast is foaming, pour over the mesh bag. Move the bag around to mix the yeast. Cover the pail with the cheesecloth or light towel again and let sit for 24 hours in an area that is 65 to 75 degrees Fahrenheit.
7. Stir the wine twice in the 24-hour period and consistently check its temperature and fermentation.The wine is fermenting when small areas of foam appear on the top of the must. As the wine ferments, the skins will rise to the top. Use a clean utensil to punch them down so that the skins stay in contact with the must.
8. Test the Brix to determine if the wine has finished fermenting. The wine has finished fermenting when the Brix reaches 0.5 degrees. Remove the bag from the pail. Wring the bag over the pail to release any juice. Cover the pail again and let it sit for another 24 hours.
9. Move or "rack" the fermented wine by inserting a clear, 1/2 inch plastic hose in the pail and siphoning the liquid to a glass carboy (jug) with stopper and an air lock. Siphon the wine slowly, leaving behind any pulp or sediment. Siphon the wine again in 10 to 14 days to another glass carboy with stopper and airlock.
10. Let the wine sit for six months, then siphon to clean wine bottles. Use a hand corker to cork the bottles. Store the bottles for at least six months in a cool, dry location.
Tags: Cover pail, sugar syrup, acid level, Brix should, Brix should degrees, carboy with, carboy with stopper