Pink Champagne
 
     
  wine.com  

Home Wine Making is an enjoyable, educational and satisfying hobby. Winemaking recipes make the process easy and simple instructions ensure success. The basic steps are easy to learn and practice. Advanced principles and techniques are not difficult to master, but are not required to make good wine.The traditional homemade wine base ingredient is the grape because it naturally contains the correct mix of sugar, moisture, tannin, and nutrients required for fermentation and preservation, and it even carries its own yeast.

The essential steps in winemaking can be summarized as follows: 1. Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them. 2. Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit. 3. Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks). 4. Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling. 5. When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely. Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.