Now that you have become interested in the noble art of winemaking, I will add a few words of encouragement. In the UK, this hobby has a long tradition, and in the last 30 years have developed even more. Monthly magazines and books devoted to this subject began to appear, a network of clubs was also established (the first of them was founded in 1953 r. In Andover), most of which are affiliated with local federations. All federations belong to the National Society of Winemakers and Brewers. Some people join the club at the beginning of their wine adventure, but others are afraid of communing with professionals. How wrong they are. In each club there is a group of beginners, and in many of them special courses are held. I think, that it is much more pleasant to learn the basics of the art of winemaking in a larger group, when you can discuss various problems with people, who have already experienced them, and also spend time in nice company. Many members of the club are content to produce a wine gander from time to time and have no ambition to compete in competitions.. But true enthusiasts can even reach the rank of national judge.. Most clubs regularly hold competitions, also for beginners, but still few people have the courage to take part in them.
Clubs form local federations, who often organize courses for advanced. Their participants, after passing theoretical and practical examinations, may take up the positions of regional judges. In some federations there are "councils of champions", in which the most experienced winemakers sit. They are mainly engaged in solving technical problems and conducting experiments., the results of which are presented to other members. A unique attraction are the annual wine festivals, during which all clubs associated in the federation compete with each other, and in the evening they attend a banquet.
Any federation can become a member of a national association, club or individual manufacturer. The aim of the association is to promote winemaking and organize annual competitions.
The well-deserved body of the association cannot be overlooked either., which is the National Council of Judges. It includes only very experienced winemakers, who have passed a strict selection and passed a lot of difficult exams. Nevertheless, they always have contact with ordinary members, Including. during festivals and various events, where they give advice and discuss with interested parties. They have so many activities, that it is difficult to imagine, that they still find time to make wine. No contest can take place without them. – it is on their experience and knowledge that the entire wine tradition is based and thanks to them it continues.
I have already mentioned competitions, which take place at every level – club, regional and national. Unfortunately, only a few members participate, and it's a pity, because you can gain a lot from it. Starting with contests for beginners, that provide not only satisfaction with their own achievements, but they also give a chance to beat the current champion or even score points for the club. No less important is practical help, which is willingly given by judges, and the ability to compare own product with liquors of other manufacturers.
The recipes were calculated to obtain 4,5 litres of wine, unless otherwise stated. The initial designation of the type of wine does not mean, that after the end of the work of the yeast will be preserved such an amount of sugar, which is suitable for the said species. It suggests, however,, that we will get the best result, if the wine will contain just that much sugar. Therefore, the wine should be sweetened, when it stands out.
But let's remember, that wanting to sweeten the wine after fermentation, you need to make sure, that it is completely stable, because if we do it too early, we will stimulate yeast to work. To be sure, it is worth adding one stabilizing tablet (available in wine shops), unless we used potassium metabisulphite after the first pouring of wine.
The problem with re-fermentation may also arise when mixing two types of wine. Then sediment particles may precipitate, even if both fluids are clear. So you should leave the combined species for a few days in the gander, before we spill them into bottles.
Remember, to prepare the leaven at least 24 hours before must preparation.
Let's not forget, that fermentation is best at 18-24°C – never higher.
Let's not bottle wine, until it is completely clear. Even the smallest sediment at the bottom of the bottle reduces the quality of the wine and causes turbidity of the drink when poured into glasses.
All wines described in the recipes may be aged longer than stated – and they will acquire greater nobility.
Come, be satisfied with my bread, drink wine, that I mixed.
The Book of Proverbs, r. 9, in. 5.