Post members favorite recipes how they made their wines.

From Start to bottling notes

The following was provided by Marty Yule

RED WINE WINEMAKING PROCESS

Perform=must do operations

Option= weigh carefully

Test=must do operation

Record Values of all tests performed

Process Grapes

-         Inspect grapes and remove unwanted grapes, leaves, debris and mold.

-         Perform the Crush and de-stem grapes.

-         Option reserve 5 to 10% of stems if desired and place into SS tank.  Rarely implemented.

-         Option Use an enzyme spray on the grapes when crushing to extract color.     This method can be used to eliminate the need or shorten the time for Cold Soaking.  Will increase yield and color.

-         Product Rapidese Ex color or other brand. www.piwine.com

-         Formula Rapidese EX color ¼ teaspoon in 1/2 pt of distilled water for 72 pounds of grapes in sprayer. Spray as they enter hopper.

-         Calculate anticipated gallons of finished wine record calculation for later use

-         Formula 36 pounds (case) will yield 2.5-3.0 gallons. Use a low or  middle of the road approach with consideration to adjustments later.

-         Option Consider using K Meta to stall wild yeast.  Remove 4 gallons of skins and juice in a bucket for a yeast culture prior to adding the K Meta then add

-         K meta to vat.

-         Option Cold Soak Grapes. This can increase color and create a more fruit forward taste.  For 2-5 days keep vat at no higher than 50 degrees and cover.  Use CO2 to blanket the must. Punch down twice a day.  Consider using K Meta to stall wild yeast.  Remove 4 gallons of skins and juice in a bucket for a yeast culture prior to adding the K Meta.   Put bucket in a refrigerator. Then add K meta

-         Formula for adding K Meta ½ teaspoon for 100 pounds of grapes dissolved in water.

-         Option Split grapes evenly in two vats if and select 2 different yeasts to experience different characteristics in the wine after completion.

-         Option Saignee  Remove 5 to 15% of juice immediately after crush for white wine or after a day of cold soak for rose style wine to enhance depth and complexity. Treat juice removed to a separate white wine making process.

-         Equipment needed for this phase.  Large food grade plastic wide top Vat or container, crusher/destemmer, Plastic buckets, Punch down tool, measuring spoons, k meta.

Initial Analysis and Adjustments Prior to Fermentation

-         Analysis of Anticipated Alcohol in the finished wine

-         Before making the following tests it is a good idea to stir the must and wait about 3 hours prior to testing.  After 3 hours take a good sized sample strain it and let it settle and separate. This will make the following tests more accurate.

-         Option use a centrifuge to assist in settling.

-         Test Brix using hydrometer, If over 25 consider reduction option, If lower than 22 consider raising option. Or adjust to Winemaker’s liking.  Usually 22-24.

-         Option to increase Brix adjustment. For 22-24 Brix using sugar.

-         Formula  Using the anticipated gallons , ½ pound of sugar will raise brix  1 point in five gallons.

-         Option to reduce Brix  adjustment   For 22-24 Brix using distilled water.

-         Formula  Using the anticipated gallons  1 pint of distilled water will lower Brix by 1 pt. In 5 gallons

-         Perform adjustment.

-         Analysis of PH and TA

-         Test for PH and TA using ph meter. If TA is lower than .45 consider raising  .60 if higher than .90 consider lowering to .75 at this time. Or use the PH reading as a guide. If the ph reading is lower than 3.2 consider raising to 3.3 and if above 3.95 consider lowering to 3.7. It is much easier to predict the change in TA using a formula than PH.  After the TA adjustment a new PH reading will be recorded.

-         Formula for increasing TA 3.75 teaspoons of Tartaric Acid will raise the TA .1 point in 5 gallons of anticipated wine.

-         Reducing TA  Please consult this site for various strategies to accomplish this. www.bcawa.ca/winemaking/acidph.htm

-         Option Formula for decreasing TA use Potassium Carbonate KCO₃  Use at the rate of about 1.0 g/l to reduce the TA by 1.0 g/l. The wine should be chilled, although it will work at cellar temperature; and, unlike calcium carbonate, potassium carbonate reacts immediately and does not leave a residue. http://www.vawa.net/winemaking-articles/acidphadj.html

-         Record all initial and post addition values for each operation above for later use.

-         Equipment needed for this phase. Fine strainers, Hydrometer, TA titration kit, PH meter, Acuvin TA test kit.  Option centrifuge.  Fresh NAOH, Tartaric Acid, Potassium Carbonate,

Starting the Fermentation

-         Prepare Yeast Culture

-         Pick appropriate yeast strain and determine how much is needed.

-         Formula 1 teaspoon for 72 pounds of grapes

-         Perform Re-hydrate in each teaspoon (5g packet) in 50 ml of water at temperature of 100F for 5 minutes. After 5 minutes and stirring add addition water.  After 15 minutes add cups to a larger container (quarts) and add warmed juice and skins.  After 45 minutes add larger container/s to warmed culture bucket. After 6-12 hours when cap has formed in bucket add to vat. Try to keep the temperature of the vat and the culture bucket no more than a 10 degree F difference.

-         Option use Go-Ferm to re-hydrate yeast Re-hydrate GO Ferm at 110 degrees and then Re-hydrate the yeast in the G-Ferm solution at 104 degrees and perform the above.

-         Product GO Ferm  www.vinquiry.com

-         Option use Actiferm I and II follow directions from manufacturer. www.vinquiry.com

-         Option do not re-hydrate yeast simply spread on top of must and mix in. Some risks may be associated with this method.

-         Perform necessary additions to the Vat.

-         Option stall wild yeast.  The wild yeast may be stalled with an addition of Kmeta.  This will also have a good effect on possible bacteria problems especially in high ph grapes or grapes that are not in the best condition. Use this option before you add yeast or the yeast culture.

-         Formula  Add ½ teaspoon of kmeta to make a solution for every 100 pounds of grapes.

-         Perform add yeast nutrients to Vat. Employ one of the 3 options below.

-         Option Add Fermaid

-         Option Add DAP

-         Option Add both Fermaid and DAP  www.piwine.com

-         Formula for Fermaid add 1 teaspoon for 5 gallons of anticipated wine.

-         Formula for DAP Diammonium Phosphate  add 1 ¼ teaspoons for 5 gallons of anticipated wine.

-         Option Add pectic enzyme.  Helps settling and yield

-         Formula:  Rapidase Super Vino Pectic enzyme at the rate of .15 teaspoons per 5 gallons of anticipated wine.    Or use different product and rate. www.piwine.com

Fermentation Operations

-         Perform Cover Vat and punch down cap  at least 2-4 times per day.

-         Perform  Keep sides of vat clean after each punchdown.

-         Test Brix and record progress.

-         Test Temperature and record

-         Option  Perform delestage at 19 brix . This can help with reducing H2S problems, make yeast stronger for high alcohol Musts, increase flavors and taste, and gives an opportunity to remove seeds from bottom of the vat reducing harshness. 

-         Option add an addition of Opti-Red nutrient on 2^nd day of fermentation prior to next option.

-         Formula  Opti-Red  4-6 grams per 5 gallons of anticipated wine.

-         Product Opti-Red   www.scottlab.com

-         Option add an additional Fermaid Dose at 18 Brix.

-         Option Perform second delestage at 12 Brix.

-         Perform consider using ice bags to reduce temperature if exceeding 88 degrees.  75- 85 is normal.

-         Perform MLF bacteria addition at 2 brix Rehydrate to manufacturer’s instructions.

-         Product Enolferm alpha preferred one small packet will treat 66 gallons

-         Or other brand.  www.vinquiry.com

-         Perform addition of MLF nutrient to Must.

-         Product Bactiv Aid or other product. www.piwine.com

-         Formula Bactiv Aid 1¼ teaspoons for every 5 gallons of anticipated wine.

-         Option perform MLF bacteria addition after pressing. Could be useful if Extended Maceration is to be employed.

-         Perform fermentation to dryness. Hydrometer should read between 0 and -2 brix.  Timeframe  5-14 days normally

Pressing Operations.

-         Option Press early, +2 to 0 Brix to retain a fruit forward wine. Before the high alcohol leaches more tannins.

-         Perform Pressing operation. (Do not if extended maceration process is desired)  Employ one option below

-         Option remove cap for vat and put in press, pour free run wine over grapes in press basket until vat is empty.  Press remainder and distribute evenly all wine and pressing into carboys.

-         Option remove cap for vat and put in press, pour free run wine over grapes in press basket until vat is empty.  Press remainder. Put all contents in a clean vat for 24 hours before distribution to smaller containers such as carboys or one large tank.

-         Option using valve at bottom of vat or using pump, put free run into large tank and press remains and add the pressing to tank.

-         Option do not press at this time, employ extended maceration process. If extended maceration is employed add MLF and MLF Nutrient at this time. Also use CO2 to protect the wine. Employ one pressing option above at later date.  This process is sometimes used to increase complexity of the wine.  Timeframe 2days-2weeks

-         Perform if putting wine in large vat after pressing or for an extended maceration, utilize a CO2 blanket on the wine in the vat and cover with plastic and plywood.

-         Test for TA and PH heat test sample to 150 degrees to remove co2 gas prior to testing for accuracy.

-         Equipment needed for this phase. Basket Press Ratchet or Bladder. Carboys, demijohns or tanks.

Secondary Fermentation (Malolactic Fermentation)

-         Perform   keep Wine at 72-75 degrees Fermentation can last for 30 –75 days.

-         Test for MLF completion 30 – 75 days.

-         Perform Racking off lees or sediment when MLF completion has been established add k Meta addition.

-         Test TA and PH Make adjustments as necessary to numbers or taste.

-         Perform a K Meta addition.

-         Formula using a ¼ teaspoon of k Meta will provide 40 ppm in five gallons. This is adequate for a ph of 3.4.  If PH is higher add 10 ppm for every .1 over 3.4. PH above that figure.  (Example 3.8 would require an additional ¼ teaspoon per 5 gallons.

-         Perform adjust TA or PH or taste with a tartaric acid addition.

Post Fermentation Operations

-         Option Cold Stabilization Place wine in a cold environment of 26-32 degrees for at least 30 days.  This will stabilize the wine, help with clearing, degass, and precipitate bi tartrate crystals at bottom of container. Some winemakers  have cold winters where the temps drop into the upper teens or low 20's. Wine won't freeze until the wine temperature approaches about 13F. So vodka is put in the airlocks and the carboys are exposed to the cold for about a week. Good crystal growth is reported in 5- 7 days.   Timeframe 7 days to all winter dependent on temperature

-         Option Employ a freezer with a 110 AC Line outboard thermostat to perform Cold stabilization.  Carboys can be put in the freezer and kept at 20 degrees for 3-6 weeks. The freezer can double later as a wine storage unit adjusting the outboard AC Line Thermostat to 55degrees.  http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=4230

-         Perform Rack wine off tartrates when completed.

-         Test for final TA and/or Ph.

-         Perform make final adjustment as deemed necessary via numbers or taste.

Aging  Operations

-         Option place wine in barrels for aging.  One source for American oak www.gibbsbrothers.com   Timeframe for 6 months to 2 years dependent on size an newness of barrel

-         Option Bottle wine.

-         Option filter wine.

-         Option put oak chips/spirals/oak dust/ in wine for aging.  Timeframe dependent on taste normally 2-6 months.

-         Option store wine in large containers for later bottling or barrels.

-         Test for SO2 in 6 months after first addition of K Meta after MLF. 

-         Perform add additional K meta as deemed necessary

-         Option add one or more additives available to improve wine.

-         Option add Tan Cor Grand Cru after the racking after Cold Stabilization. This product adds great mouth feel and helps as anti-oxidant. www.scottlab.com

-         Formula 1-3 teaspoons per 5 gallons.  Start at low end and utilize bench tests a few weeks apart if adding more is to be considered.

-         Option add BioLees  4 1/2 teaspoons of biolees per 5 gallon carboy. It is recommended to add this 3 to 5 weeks before bottling. Imitates a sur lie aging effect.  a product that can be added to wine as early as late fermentation. This naturally occurring peptide product will contribute the positive sensory impact of sur lie aging and stirring while drastically reducing time and labor expenses. Contact with Biolees for three to five weeks contributes similar flavor and mouth feel components as does six months of lees ageing and stirring. Biolees also eliminates specific harsh phenolics, improving balance and protecting the wine from oxidation, as is experienced during sur lie ageing will produce.  www.scottlab.com

-         Formula 6-14 grams per 5 gallons

-         Option add AR2000 enzyme for increased nose and improved palate  perception  www.piwine.com

-         Formula ½ teaspoon per 5 gallons.

-         Option Add  Oak Mor Oak saw dust additive  www.piwine.com

-         Formula 8-12 Tablespoons per 5 gallons

-         Option Stavin Oak Cubes  follow manufacturer’s recommendation. www.stavin.com/homewines/products.htm

-         Option Quertannin  tablets  follow manufacturer’s recommendations.  www.scottlab.com