Wine Making Equipment for Beginners
Whether you are starting a microbrewing business or just brewing for personal use, wine making is fairly easy to do. All you need is some wine making equipment, the right ingredients, a controlled environment, and plenty of time. Therefore, here is our step by step guide to making wine for beginners.
Part One – What You Need
In terms of ingredients, your list is very simple:
- Wine yeast
- Filtered water
- Granulated sugar
- A good supply of wine grapes
When it comes to your wine making equipment, you should have the following on hand:
- A large bucket and lid to use for the main fermentation process.
- Three smaller glass containers to use as secondary fermentation vats.
- Three airlocks to act as fermentation traps.
- A rubber cork for use in the secondary fermentation vat.
- A large straining bag made of nylon mesh.
- A long length of clear plastic siphon tubing.
- About 20 wine bottles, five for each gallon of wine made.
- A funnel that can fit in the mouth of each bottle.
- Pre-sanitised corks for each bottle plus a hand corker.
- A fruit presser or crusher for your grapes.
- A hydrometer for checking sugar levels.
Part Two – Fermenting the Wine
- Clean, rinse and sterilise all equipment immediately before use.
- Remove each grape from its stems and wash them thoroughly. Throw out any rotten or suspicious looking grapes.
- Press or crush the grapes and let the juice run into the main fermentation vat.
- Add wine yeast into the grape juice.
- Insert your hydrometer into the mixture. If it reads less than 1.010, dissolve some granulated sugar in filtered water and add it to the mixture.
- Stir the mixture thoroughly then cover the main fermentation vat with a cloth. Leave it to ferment for a week to 10 days.
Part Three – Removing the Sediment
- By the end of the main fermenting process, you should notice a froth develop on top while the sediment falls to the bottom. Use your nylon bag to strain the liquid and remove the froth and sediment.
- Let the strained juice run through the funnel into the secondary fermentation containers, making sure to fill to the top to prevent air from getting in.
- Fit airlocks to each of the containers and allow them to ferment further for several weeks.
- Use the plastic tube to siphon the wine into new, clean secondary fermentation containers. This will further remove the remaining sediment.
- Keep repeating the previous step for a further two to three months until the wine is clear of any sediment.
Part Four – Finishing the Wine
- With the plastic tubing cleaned and sterilised, run the wine into each bottle, leaving a small amount of space for the cork.
- Insert a cork into each bottle and stand them upright for three days.
- After three days store each bottle on its side in a cool area of around 12C. Red wine should be aged for at least a year, while white wine will be ready in six months.