From: bobk@ESD.3Com.COM (Bob Konigsberg)
Newsgroups: rec.food.drink
Subject: Re: WINE MAKING
Date: 14 Sep 92 15:35:48 GMT

zen@hophead (Nick Zentena) writes:
and I respond back with %%

>bobk@ESD.3Com.COM (Bob Konigsberg) writes:

>> Given the caveat that I'm not an expert, but nonetheless involved in making
>> my own....
>> 
>> 1) If the grape juice is really fresh, then the first 24 hours it should
>> be shocked with about 50 ppm SO2 to stun the wild yeasts.  This is a
>> conservative figure, as some wineries go as high as 150 ppm.

>        Only if you are going to add yeast. The "wild" yeast
>        can do the job quite well.
%%
%% True, the wild wine yeasts will generally do a better job than whatever's
%% wild when doing beer (boy can I attest to THAT!)
%% but I feel it's better to know what you're dealing with whenever possible.
%%
>> 
>> 3) If this is red wine, then the juice and skins should be all together.
>> At least twice a day, the cap (made of grape skins, seeds) needs to be
>> punched down to remix with the juice so that it doesn't get dry and
>> moldy.  All of this should be covered to keep out bugs and dirt, but
>> not airtight, since fermentation will be generating a lot oc CO2.

>        I've never seen or heard of this. The foam that is
>        created by fermentation should be screwed with. It
>        helps protect the beer. But yes the ferment should
>        be covered to prevent access by fruit flies.
%%
%% This is the way I've learned it.  I know of at least one commercial winery
%% (Cinnabar) that uses a punching down tool (theirs is pneumatic given the
%% size of the operation.  As for the duration, it depends on how much color
%% and tannins you want from the grape skins.  This is admittedly a matter of
%% personal taste, but we like it that way.  If you're making a white wine,
%% regardless of red or white grape type, then the contact time should
%% be measured in minutes, not even hours or days.
%%

>> 4) Once the cap (of skins/seeds) has fallen back into the must (about
>> 2 weeks) then fermentation is about complete, since there is not enough
>> CO2 being generated to raise the cap.

>        The grapes most likely will have been pressed before
>        this. Depending on what you are looking for.

>> 
>> 5) From beginning to end, specific gravity readings need to be taken
>> and logged.  It's also a good idea to buy an acid testing kit from
>> a local wine/beer making shop and test for total acid.
>> 

>        Why? It's nice to know but not need.
%%
%% Your two comments should be responded to as one -> Yes, much of this is
%% based on personal preference, but the way I've learned is that it's better
%% to complete fermentation before pressing since we're putting the wine 
%% directly into oak barrels, and said barrels don't have a lot of room
%% for a fermentation head.  If you're going to store the wine in a neutral
%% vessel for a while, then your method would work just fine.
%%
>> 6) When fermentation is finished, then the wine needs to be pressed off
>> the skins/seeds, and put in a barrel or carboy away from air.  It's
>> especially important now that it contains alcohol to keep it away from
>> air, since acetobacter is an aerobic bacteria and can now ruin your
>> wine (unless you WANT vinegar).  In addition, the wine can oxydize badly
>> even without being turned to vinegar.  At least you can make use of
>> vinegar.  You can't do much with oxydized wine except throw it out.
>> 

>        See above. I think that we usually press red wine
>        after 4 days maybe a little longer.
>        I think that you covered the process well but maybe
>        in too techincal a bent. Wine has been made
>        practically forever without the help of gravity
>        readings or yeast starters.
>        Nick

%%
%% You're absolutely right!  But as a brewer with many failed batches, I'm
%% now (or becoming rapidly) a follower of the more information you've got
%% (assuming you can make use of it that is), the better off you are.
%% BTW, where are you geographically?  I seem to recall your .sig in HBD
%% as well.
%%
%% BobK
%%
%%
>*****************************************************************************
>I drink Beer I don't collect cute bottles!
>zen%hophead@canrem.com
>*****************************************************************************
Newsgroups: rec.food.drink