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The
Basics Plus |
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Home wine making is really quite
easy once you are familiar with the terms and general procedures.
SomethingWine wants nothing more than your first and continued
experiences to be enjoyable ones. Some offerings here in
the Student Center are geared to providing you with information
that is understandable to the beginner and the advanced
student in the fermentation of wine.
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| Deluxe
Equipment List |
| Basic
Equipment List |
| FAQ
(Frequently Asked Questions) |
| Common
Definitions |
| Winemaking
Log |
| Liquid-Metric-Ounces
Conversion Chart |
| Conversion
Charts |
| Chemicals
and their uses: |
Listed
Below |
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Sodium Metabisulphite
- Added to wine to inhibit bacteria and yeast growth as well
as retard oxidation. May leave unpleasant aftertaste in wine
if dose is too high. Yields approximately 50% as sulpher dioxide.
Recommended usage: 4 ozs per 1 quart of water. 5 teaspoons
of this solution in 5 gallons of wine. Also used in water
solution as an antiseptic rinse to sterilize equipment. Recommended
usage for equipment: 1 oz per gallon of water. (CAUTION: Some
people are, primarily asthmatics, can have a SEVERE allergic
reaction to this substance.) |
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Soda Ash - Is essential
for cleaning barrels. Recommended usage: 2 lbs in 5 gallons
of hot water. Roll barrel to wash. Drain and rinse with clear
water. |
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Citric Acid - Used to
increase acidity. Recommended usage for 5 gallons varies depending
on the acidity of the wine or must. |
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Bentonite - Fining agent
that speeds clearing of wine by removing proteins that may
form chill haze. Closest thing to an all purpose fining agent.
Recommended usage: 2 1/2 teaspoons in 2 1/2 cups of boiling
water, let sit overnight, mix into 5 gallons of wine. |
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Isinglass - Fining agent
for white wines. Recommended usage: Usage: 1 oz. per 6 gallons. |
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Tannin - Found
in skins and stems of grapes; adds astringency or zest to
wine. It also aids in the clearing process. Tannin occurs
naturally in red wines which are fermented in the skins.
Must be added to white wines. Recommended usage varies according
to grape or fruit. |
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Campden Tablets -
Inhibits harmful bacteria. Made of Sodium Metabisulphite.
Each tablet yields about 50 ppm sulfur dioxide, per gallon
of wine. Recommended usage: 5 tablets for 5 gallons of wine.
Add after crushing and dissolving in water or wine. |
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Calcium Carbonate -
Lowers acidity of wine. Recommended usage: 12.5 grams or 1/2
oz. reduces acidity by 1 ppt in 5
Gallons of wine. |
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Ascorbic Acid - Reduces
oxidation in bottled wine when added just prior to bottling.
Not effective for bulk storage. Recommended usage: 1 teaspoon
to 5 gallons of wine or beer. |
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Potassium Sorbate
Potassium Sorbate is used to slow down yeast growth and inhibit
fermentation, thus "stabilizing" your wine prior
to bottling.
Use: Add 1/4 teaspoon per gallon of wine. Recommendations:
use one crushed Campden tablet per gallon of wine along with
Potassium Sorbate, as the Sorbate may work better in the along
with sulfites. Stir well, and let the dead yeast cells settle
before final racking and then bottling. |
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Fermax Nutrient
Yeast Nutrient is the element essential to the life and growth
of yeast cells, and an additional dose will ensure that the
yeast remains healthy throughout fermentation. Use 1 tsp per
gallon. |
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Pectic Enzyme
Pectic enzyme increases juice yields from fruits by breaking
down their cellular structure. It also acts as a clarifier,
and is used to clear hazes caused by residual pectins.
Use: Add 1/4 teaspoon per 6 US gallons of wine. If making
wine from scratch, this is a good item to have in your arsenal. |
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B-Brite
A safe active oxygenated non chlorine free sanitizer. B-Brite
sanitizes without the use of chlorine or sulfites. Used to
wash bottles and equipment for winemaking or homebrewing.
Comes with complete directions. |
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Phenolphthalein Liquid
Color solution. 1/2 oz., refill for Acid Test Kit.
The most common method to get an idea about the pH of a solution
is to use an acid base indicator.
Phenolphthalein is an organic compound that is colorless in
acidic and neutral solution. It changes to an intense red
color in alkaline solution. |
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Sodium Hydroxide 4 oz
Replacement refill for acid testing kits. Used as the reagent.
1/5 normal. Includes detail instructions. |
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Wine Acid Test Kit
This kit is used to test the acid levels in your wine. The
kit consists of the following: Sodium Hydroxide, Phenolphthalein
Liquid, Syringe and Test Tube and instructions |
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Acid Blend
A blend of Citric, Malic and Tartaric acids. Needed in most
winemaking recipes to raise the acidity levels in juices. |
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Yeast Nutrient
Helps the yeast to produce a complete and fast fermentation
with an additional source of nitrogen. Recommended to be used
in all wine fermentations. An effective additive for restarting
fermentations when making sparkling wines. 5 tablespoons will
create a premium formulation. Comes in a powdered form with
directions. |
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