In the morning, the liquid is racked off the solids and the clarified juice is fermented. Red wine is made by fermenting the juice, pulp, seeds and skins together. Caps on red fermentations should be punched down at least twice a day. Four to seven days of fermentation time will be adequate for most red grape varieties. About 50 milligrams per liter of SO2 should be added when fermentation is complete.
Wine is made stable by fining, racking and chilling.
White and blush wines require both hot and cold stabilization treatments. All wine must be brilliantly clear and stable before bottling. The free SO2 level should be raised to about 30 milligrams per liter a day or two before the wine is bottled. A bottle filler should be used, and the bottles should be filled from the bottom to reduce wine oxidation.