FAQ #12		Can I leave the wine in the primary fermenter for the de-gasing period?

This is not recommended. Remember that during the wine's final quiet stage oxidization can occur quickly. It is recommended that you leave the wine in the carboy for the de-gassing period. The clarifier and stabilizer should also be added to carboy.

 

FAQ #13		Can I make wine and beer in the same equipment?

In a word, no. While the glass carboy presents no problem, the plastic primary fermenter and plastic secondary carboy should be restricted to one or the other since the plastic does have the tendency to take on a wine or beer taste and odor after even a single use.

 

FAQ #14		Do I need to filter my wine?

Most wines will clear nicely on their own with time or with the assistance of a wine clarifier, however, in order to obtain a brilliantly clear wine, filtration is recommended.

TIP: There are many filter & pump combinations available on the market. This equipment can be expensive to purchase. One alternative would be to rent a filtering kit from your local home winemaking boutique.

A basic filtering kit should include:
	- filter plates - pump - sulphiter - bottle drainer - corker - bottle filler
You will be required to purchase:
	- filter pads - corks - sulphiter - decorative labels & shrink capsules (optional)

 

FAQ #15		Corks - How do I prepare them for bottling?

There here are three (3) basic types of corks. - "Diamond" or natural cork, usually pre-washed and treated with a silicon-based product. - "Bellcork" which is also made of natural cork, pre-washed and filled natural products. These corks are also treated with a silicon-based product. - "Agglomerated" which is re-constructed from bits of cork and kept together with synthetic glue.

NOTE: NEVER BOIL, OR SOAK IN WINE OR WATER BEFORE USING. Sterilize with a weak solution of sulfited water and rinse. Use immediately. The cork should be inserted as rapidly as possible to avoid creating creases at the lower end.

 

FAQ #16		Do I have to rinse the sulfite out of my wine bottles before filling?

It is recommended to rinse every trace of sulfite solution from your bottles prior to bottling.

 

FAQ #17		Do you have any other bottling tips?

Bottles should be cleaned in a solution of a chlorinated detergent, rinsed with a sterilizing agent and finally well rinsed with cool water. Bottles should have a 1" (2 fingers) of "head space" between the bottom of the cork and the wine. This guarantees an appropriate head space to compensate for temperature variations. Bottles should be kept in an upright position for 3 to 4 days prior to laying them on their sides. This will allow the cork to expand and assume the contour of the bottle neck. Laying the bottles on their sides keeps the cork moist and prevents shrinkage. Decorative "shrink" capsules over top of the corks should be applied only after the 3 to 4 day upright waiting period. The decorative capsules can be applied by holding the capsule onto the bottle with a wooden spoon and placing the neck of the bottle in the steam of a kettle under boil.

 

FAQ #18		How long do I have to wait before I can drink my wine?

It is recommended to wait at least 3 to 4 weeks after filtration since this process does cause some agitation. Your wine will mature with time.

 

FAQ #19		Where should I store my wine?

	Wine is prone to deteriorate with exposure to bright light, therefore, maturing wine should ideally be stored in a dark cool place whose temperature remains constant, 13-24C / 55-75F is ideal. What damages a wine is RAPID and FREQUENT heating and cooling.

 

FAQ #20		How can I tell what % of alcohol my wine is?

While most "concentrate" kits are manufactured to produce the standard 11.5% alcohol, some folks who make wine from fresh fruit or fresh grape juice can do the following calculation. You can determine the approximate percentage of alcohol by using your hydrometer and taking a Specific Gravity reading. It's simple ... BUT you must take the "initial" gravity reading PRIOR to the commencement of fermentation. Procedure: Omitting the decimal point, substract the final specific gravity from your initial specific gravity and divide the result by 7.36. eg:   Initial Specific Gravity   1085   Final Specific Gravity - 995   Result     90   % Alcohol           90 / 7.36 = 12.2 %

 

FAQ #21		Can I enhance the taste and aroma of my home winemaking concentrate?

Dried Elderberries can be added to your home winemaking concentrates to produce wines deeper in color with more tannin and an enhanced fruity bouquet. 60 grams (4 tablespoons in 5 gallons (6 US gallons) is all it takes to achieve a superior wine. Dried Elderflowers can also enhance the bouquet of your white wines. Elderflowers can be added at a quantity of approximately 8 grams (1/2 tablespoon) in 5 gallons (6 us gallons). The elderflowers can be enveloped in a cheesecloth and immersed in the primary fermenter. It is recommended to remove the elderflowers after 72 hours to avoid undue bitterness. Banana Flakes added to sweet dessert wines such as Port and Sherry impart full body and richness. 60 grams is usually sufficient for 5 gallons (6 US gallons) of wine. Oak Chips not only impart vanilla and tannin flavors to broaden the barrel-aged complexity of your wine but oak also assists in the clarification process . While some wine kit manufacturers suggest the addition of oak chips in the primary fermentation, many more are now converting to it's addition in the secondary or carboy phase. The alcohol already present in the wine will assist in the extraction of the vanilla and tannic tones. Wine Conditioner is a special blend of invert sugar providing an intense sweet taste to home-made wines. Wine conditioner contains a stabilizer (Potassium Sorbate) to inhibit refermentation. When wine is clear and stable, rack to a clean carboy and sweeten to taste. Filter and bottle as usual.

 

FAQ #22		What are those crystals in my bottom of my bottles?

White wines (rare for reds) made from grapes or fresh grape juice can sometimes produce tartaric acid crystals commonly known as "Wine Diamonds". You may notice these crystals when you remove the wine bottle from the refrigerator. This phenomenon affects mostly white wines and is entirely natural and is not a defect. In fact, it reflects a high quality juice. To avoid the precipitation of tartaric acid crystals, prior to bottling, put the entire carboy into a refrigerator or very cold corner of your basement (approximately 40-46F/4-8C) for a 2-4 week cold stabilization period. Once you see the crystals at the bottom of the carboy, rack immediately, filter and bottle. Unfortunately, once bottled, if the wine is refrigerated at a temperature lower than the temperature during the cold stabilization period, more crystals may appear.