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如何酿制葡萄酒

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发表于 2008-12-31 10:39 | 显示全部楼层

Day 0 - Other Uses for the Juice Bag

After emptying the Juice Bag, u can clean and sanitize it for:

1. Storing and Serving Wine -> similar to the 4 Litre box wine that u buy from supermarket/SAQ. Reusable rubber tap (replacing yellow cap) + accessories sold at most wine making supply stores. Reference diagram 8 + instructions in  http://woodlandestatewines.com/d ... ry_instructions.pdf

2. Warm-up Carboy since it's easier to degas when wine temperature is higher(best at 25-30C).  Normally we use electric heat-belt (~$20+tax) for this. You can also fill a few bags with hot tap water, and wrap the bags around the bucket/carboy, to help increase temperature during fermentation and/or degas.

Not done often, but could be handy in an emergency situation.
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发表于 2008-12-31 11:00 | 显示全部楼层

Day 30 - Filter 2 o 3 batches of wine, instead of 1

There are arguments on whether filtering wine is good.  Rough estimation: 50% of people filter and 50% don't.

There are 3 types of filter pads: #1, #2, #3 that you can use to remove sediment and polish wine to commercial standard.  Most people filter once only, with#2 filter pads.  

If u do 1 extra siphon and bulk age wine for 3-12 extra weeks (careful not to disturb sediment) => u can push through 2 or 3 batches of wine on one set of filter pads, not just 1 batch.  2 White + 1 Red, or 2 Reds.

Try it a few times to get the hang of it, don't burn your motor.
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发表于 2009-1-1 18:04 | 显示全部楼层
.  .  .  .  . moved to MP 自酿 (5) - Resources
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发表于 2009-1-3 14:20 | 显示全部楼层

Day 0 - 28.5 bottles vs. 31.5 bottles

The old Italian glass carboy(smooth side) is ~30.3 bottles, the 'new' Mexican glass carboy(side square pattern) is ~31.7 bottles.  Production on the Mexican ones stopped April 08, nobody knows what will happen.

When u follow manufacturers' instructions, i.e. starting with 23 litre total, u'll get ~28.5 bottles in the end.  Not 30 bottles, due to wine loss during siphons.

For those of u who don't mind lighter wine, u can add a bit extra water on day 0.  On some of my expensive + heavier wine, I start with ~23 +1 litre.  After primary, I siphon it into 1 Italian + 1.5 litre wine bottles, leaving lots of space in secondary = making sure they don't bubble out of containers.  At the end, I don't need to look around for wine to top up for bulk age.  Getting 30 bottles + little for tasting.

Summer is coming, u might be able to get away with a little lighter wine.
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发表于 2009-1-7 13:01 | 显示全部楼层

Airlock + Bung - Water/Sanitizing Sol'n/Glycerin

Some instructions state "fill airlock with water", most of us use sanitizing solution(=Metabisulphite+H2O).  

For those of u who do extended aging(=bulk age) and/or plan to go away for long vacation, use food-grade-glycerin from drug store, use tape or something to secure the bung.  

It is rare but sometimes the bung does pop itself out of the carboy.
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发表于 2009-1-7 13:11 | 显示全部楼层

5-20-40-90, Extended Schedule for Better Wine

The connotation I've used in this posting is starting on day 0, some instructions starting on day 1, close enough!

1) Most instructions uses 7-21-28; 7 days in primary, +14 days in secondary, +7 days in stabilizing.  
2) I've suggested in previous posting to go with 7-21-28-42 for people who don't filter.  
3) Try 5-20-40-90 for better wine.  Details under #2 in Making Your Kit Wine Shine @ http://www.winemakermag.com/comp ... your-kit-wine-shine.  

A well written article that is well worth reading and keeping.  Do make time to read it, enjoy!!
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发表于 2009-1-7 13:20 | 显示全部楼层
写的不错,看着太累,写中文行吗?
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发表于 2009-1-7 13:56 | 显示全部楼层

Day 0 - Better Kits for Better Wine, u get what u pay for!

Bigger doesn't mean better; wine kit industry is a mature industry, u get what u pay for.  Exceptions and MY own guesstimate:
1) Believe Costco's markup is ~8%, much lower than stores.  Estimating a ~$30 kit from Costco ~=$45-55 kit in stores.
2) Discount frozen must(=grape juice) by 15-20% for extra storage cost/"freshness", e.g. a $70 bucket of must is equivalent to quality of a ~$60 kit.

Most of the grapes and "fresh must" available in Canada are lower quality Central Valley stuffs from California.  I don't know enough about European sources.  Top of the line for grape/must is Brehm@www.brehmvineyards.com.  In a few years, Elite Vintners may catch up, www.winekitz.elitevintners.com.

An article in explaining the difference in different levels of wine kits, i.e. 5/7.5/10/12/15/16/18/23L concentrate/ pasteurized juice to make 23L of wine.  When u have time, u can read Big Kits @ www.winemakermag.com/component/r ... -big-kits-wine-kits.
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发表于 2009-1-7 14:10 | 显示全部楼层

Closing

Believe I've finished most of what I thought of writing under this topic.  This posting is intended for people who have done a few kits; giving them few tips and tricks that they can use.  Those of u who has never done any wine/kit will not understand me.

In closing, there's no secret to good winemaking.  CLEAN+SANITIZE/DISINFECT are the 2 keys in successful winemaking. Like cooking, start with good ingredients for better wine, i.e. buy better must/wine kit(=more$).

For funny stuffs that some wine makers do, see MP自酿(3)-酿红/白葡萄酒的变化玩法@ http://sinoquebec.com/bbs/showthread.php?t=605967

整个MP自酿系列的帖子 - 不回答问题, 欢迎更正内容!
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发表于 2009-1-7 18:31 | 显示全部楼层
oooooo
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