Draining
It means decanting the mature and clarified wine. We proceed to this activity, when all the solid particles and dead yeast cells (that is, noises) they will sink to the bottom. As a result of the action of enzymes, molecules break down into particles, which then dissolve in the wine. Some of them will be used by the still living yeast, but others may give the wine an undesirable taste. That is why from the result of the first pouring (dressing) the quality of the final product depends.
Unfortunately, it is difficult to give a specific time for the first decanting of the wine, because it depends largely on the amount of noise and the speed of fermentation. The simplest advice is - the first decay should be done after 4 Weeks (however, we always check the specific gravity, whether the wine is dry or has a sweetness suitable for the final product), the second – po 8 Weeks, and the next – at two-month intervals, until the wine is completely clear. The download helps to clarify the wine, but it limits the action of yeast.
To pour the wine off the noise, we dip the end of the rubber and hose to half the contents of the gander, we suck the other end tightly and place it at the bottom of another gander.
Important tip- when we pull the wine, that is not ready yet, we must ensure that it has as little contact with air as possible. Therefore, the hose should be at the very bottom of the vessel, into which we pour wine, so that it does not splash to the sides. Even with the most careful pouring of wine can get a little after- And they wind. It won't hurt sherry liquors, but light table wines – certainly. So I advise you, to add sodium metabisulphite to the wine during the first pouring. During the next ones, the wine will probably already contain enough alcohol and will not oxidize.
Processing and maturation
Fermentation has ended – yeast has stopped working, but it's not over yet. If the whole trick was to combine the right ingredients, pouring wine and bottling, hobby would quickly get bored. Louis Pasteur once wrote: "There is no alcoholic fermentation without living cells, which have formed". Adding yeast to the must, we make, that the wine begins to live. Beverage, which we finally get, it transforms all the time. Countless chemical reactions take place in it.. Initially, esters are formed (fragrances of plants and fruits) as a result of the reaction of organic acids and alcohol. This is followed by processes involving enzymes produced by living yeast cells.
Only a few home winemakers pay due attention to the processing and ageing of wine. Most pour wine into bottles, which is barely aged 4 Months, and then immediately tafia on the table. For sure the first few bottles we will drink them with taste, but let's try to put aside at least one from each batch and let the wine ripen. Over time, our palates will become more picky and only then will we be able to fully assess the qualities of good wine.
Processing is an indispensable activity at every stage of wine production – this applies especially to white wines, which require frequent pouring. If at the first pouring we add potassium metabisulphite, the wine will not oxidize and darken (this is especially important for apple and pear wines). Remember, that in the gander's fermentation tube, to which we pour the wine, it should always be around 38 mm of water (measured from the top of the cork); if it is a light wine, the tube should be filled with water (and even better – glycerine) half way up. I will also remind you once again about the thorough sterilization of the devices.
The wines mature best in barrels, however, it is a luxury, which not everyone can afford. What can replace the barrels? All you need is a gander or a glass or stoneware jar (Provided, that the latter is not cracked). Strong wines – dessert and port – can mature to 2 years, Table – 9-12 Months. A small barrel should be kept for red wines. Before use, the barrel should be carefully sealed and the wood varnished from the outside, to prevent the ingress of air. If the wine will mature in a glass vessel, let's choose a tight cork. Cover the transparent vessel, that the wine does not come into contact with light, under the influence of which it can change color, especially red wine. Just twist the jar with the paper. Wine is best aged at a constant temperature just below 15.5 ° C.
When it's bottling time, we pull the wine from the gander into bottles. Close the bottles with straight stoppers, because the cut ones may be leaky, if they deform over time. One more piece of advice: when stopping the bottles, put a string of approx 20 cm; pushing in the cork, at the same time we pull the string, in this way the air will escape, which has accumulated under the cork. If we don't, under the influence of pressure, the cork may pop out. In stores we will find many devices for corking, which can greatly facilitate this activity. After corking the bottle, we put it at this angle, so that the cork comes into contact with the liquid, which will prevent it from drying out, and as a result, – oxidation of wine.
Remember, that wine should please not only the palate, but also the eye. Never bottle wine that is not entirely clear – there is nothing worse, how to pour guests wine from a bottle, at the bottom of which there is a thick sediment. In addition, the bottle should tell the type of wine – transparent for white wine and dark for red. Therefore, it is worth collecting the right bottles in advance and be sure to sterilize them thoroughly before use.. The cork should be tightly fitted to the neck, and wine poured to such a level, so that between its surface and the cork is ok. 13 mm gap.
It also takes a bit of effort to make aesthetic labels and carefully stick them on bottles. Such information shall appear on the label, how: date of manufacture, batch number, the strength and type of wine. They will be of great help, if we plan to store wine for a long time. You can buy ready-made decorative stickers in wine stores, but they are quite expensive. If it is a hobby for real and for long, it is worth designing the stickers yourself and having them printed. The illustration opposite shows an example of a label. It contains the name of the wine, batch number, parameters, power and date of production. I mark each vintage with a different sticker color, to recognize it at a glance. For real enthusiasts, the stores offer colorful caps on corks and small stickers on the necks of bottles with a description, whether the wine is sweet or dry. This is not an extravagance, for good wine deserves it, so as not only to enjoy its taste, but also delight with appearance.