Time related to the production of wine

Now that I've presented a list of things I need, I will clarify some terms related to wine production.

Gravity

Value, which determines the degree of sweetness of the wine. Specific gravity measurement at the beginning and end of fermentation makes it possible to calculate the alcoholic strength of the final product. Methods of calculation are given in the chapter 7 (concerning the use of an alcoholometer).

Second setting

Reuse of essential ingredients to make a lighter table wine. Usually acid and raisins are added, which provide the liquor with adequate wine. If we add too few ingredients, fermentation should take less time.

Carbon dioxide

Colorless, odorless gas produced during yeast fermentation. You have to let him get out of the dish – if you don't do it, pressure will blow the caterpillar. Carbon dioxide is heavier than air, therefore, at the initial stage of fermentation, it forms an insulating layer on the surface of the wine.

Enzymes

Organic catalysts produced by live yeast. In every wine there are many of them, and each has a different function. You have to remember, that the wine works and changes are taking place at every point in the process.

Must fermentation

The first phase of aerobic fermentation.

Filtration

A method of separating solid particles and dead yeast cells from wine, which did not clear up by itself. It should be used as a last resort, because sometimes it can change the aroma of wines (especially light tableware).

Clarification

Better than filtering. However, none of them can replace the natural process of wine purification. Trade offers many fining agents; they are also often included in sets for making house wine. Thanks to them, you can get a faster effect. However, all it takes is a little patience, for the wine to clarify naturally – the result will be incomparably better: we will get a tastier and more mature drink. This issue is discussed in the following chapters. Sheepskin coat

It forms on the surface of the fluid, when the ingredients are mixed during fermentation.

Liqueur

Drink with added sugar and other ingredients, from which – after the work of yeast is finished – wine is made.

Must

Fruit pulp or a mixture of other ingredients, from which we get the wine.

Medium

Food for yeast.

Fermentation tube

Various types of tubes are available for sale, some look very complicated. In fact, the simplest plastic tube is enough, as long as it fulfills its basic task - preventing the access of air to the setting (this prevents the wine from oxidizing and turning into vinegar), while allowing carbon dioxide to escape, produced during fermentation. The tube should always be half filled with water.

Sulphurisation of must

Addition of magnesium sulphate to eliminate microbes.

Stable

Condition of the wine after fermentation; when the development of yeast cells has been inhibited by the alcohol produced. Noise

Sludge from dead yeast cells formed during fermentation.

Content

The fullness of wine. The best example illustrating the content is the comparison of light table wine and heavy port. Table wines usually have a light or medium content, and port and dessert wines – heavier.

Oxidation

The process caused by air entering the wine. It does not pose a threat to heavier sherry drinks, but it spoils light table wines. The only way to save the oxidized product is to make another batch of wine and add the oxidized wine to it as soon as fermentation is complete. Then you have to wait, until the wine fermented again. Need caution, that the volume of the oxidized wine does not exceed the quantity of the new batch. It is not worth resorting to this method, if the first batch of wine was excessively oxidized.

Quality wines

Wines served at certain times of the meal. For example: aperitify (before eating), table wines (during a meal) and sweet and heavy dessert wines (served after a meal). To receive quality wine, alcohol content should be carefully monitored. A alcohol meter will come in handy for this, the use of which is described in chapter 7.

Guilt

Term used to describe the nature of an alcoholic beverage. Consummate

Refers to wine, in which the sugar has completely fermented. Droid grout

It speeds up the fermentation process. The slurry should be prepared at least 24 hours before setting the must (48 hours, if we use liquid yeast).

INGREDIENTS

340 ml of water
3 teaspoons of sugar
1/4 teaspoons of citric acid
Orange juice
a portion of a specific type of yeast or a teaspoon of all-purpose yeast
pinch of nutrient solution

Cool the boiled water down to temperature 24 C. Pour into a small bottle, we add juice, sugar and citric acid. We add yeast and nutrient solution; we mix thoroughly. We cover the bottle with a cotton tampon.

Draining

Extracting wine from the sediment.