Aug 22 2009
The best Home Winemaking
Homemade wine making is fast becoming very popular across the world. There are several reasons for this.
The biggest one is that the cost to transport that nectar from where they grow, harvest, and ferment it is going up right along with the cost of fuel. There’s no two ways around it – we are about to see bottles of wine at the grocery store and wine shops double.
In the last year, there has been a flurry of “How To” guides crop up around the internet. All of the guides are helpful and at least can get a beginner started.
The truth is, you can make high quality wine, award winning wine, at home, in a 5 gallon food bucket.
Some preparation and materials are required. You have to at least have a hydrometer. You need at least the 5 gallon bucket. AND – you need some kind of near air tight secondary fermentation vessel. In the industry we call this a “carbouy”.
There are very inexpensive airlocks and some plastic tubing to round out the equipment.
Some chemicals may be required as well. Yeast is an obvious first one (not really a chemical but a dormant microbe). Citric acid, potassium sorbate, metabisulfate, campden tablets, pectin enzyme and a few others are pretty common.
The biggest secret in home wine making is: get the good stuff to start with.
There are actually vineyards that will sell small quantities of grapes or even crushed grapes and juices, fresh from the vineyard. Although these are hard to locate, they do exist. I have found at least one wine making guide that lists these sources.
Aside from the money savings (you can make wine for about 25 cents a bottle), there is the actual enjoyment of making something that you can drink! If your batch comes out really good, you will be calling all your neighbors and friends to come and give it a try.
Of course this is a very general over view of the wine making process, however, it really is quite easy to do and fun as well. For someone first starting out, I highly suggest reading “The Complete Illustrated Guide to Homemade wine” by Mike Carraway.
The information in this guide is worth it’s weight in gold even for experienced wine makers. I have found it to be of great value, and for only $27 you don’t want to pass this up.
Who is Mike Carraway
In Mike’s own words
WHERE I’VE COME FROM AND WHAT MAKES MY
POINT OF VIEW WORTH LISTENING TO?
Turning 49 years old (in 4 days) I’ve achieved what many people would
typically classify as unattainable at this “young” age – a respected maker of fine wines…
- Produced 3 Award Winning wines in 2006 and 2007
- Conducted not one but six home made winetasting events.
- Bottled my first “Bordeaux” in 2007 (had to import the grapes from France).
- Traveled throughout Europe and sampled homemade wines in Italy, Turkey, Greece and France. I was given “back room” tours in many restaurants and shown exactly how these restaurants made their own wine and then served it to their customers.
- Toured and examined 20+ vineyards and wineries in Sonoma and Napa Valley in California
In March of this year I hosted and Set up the first live conference call with some of the top names in Home Winemaking from around the world. (I’ll share this with you later!)
I guess you could say I’ve done a little “Homework”.
Here we are in Greece (this was just after 2 restaurant tours and a lot of “tasting”):
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