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    Secrets of Home Wine Making: Wine Making, #2
    Secrets of Home Wine Making: Wine Making, #2
    Secrets of Home Wine Making: Wine Making, #2
    Ebook164 pages1 hourWine Making

    Secrets of Home Wine Making: Wine Making, #2

    By Barry Nadel

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    About this ebook

    Unlock the Art of Home Wine Making: Craft, Blend, and Savor Your Creations. This book is your gateway to the world of winemaking. This comprehensive guide, perfect for beginners and enthusiasts alike, unravels the mysteries of crafting exceptional wines from the comfort of your home.

    Discover the secrets of winemaking with insights into grape varieties, mathematical precision in blending, and expert tips on evaluating wine quality. Dive into step-by-step instructions for producing a wide range of grape and non-grape wines. From demystifying wine terminology to emphasizing the critical role of sanitation, this book equips you with the knowledge to ensure your wines are technically sound and long-lasting.

    Turn your winemaking journey into an enjoyable, satisfying experience with this indispensable guide. Cheers to making wine like a pro!

    LanguageEnglish
    PublisherAgrosearch
    Release dateJan 23, 2023
    ISBN9798215628614
    Secrets of Home Wine Making: Wine Making, #2
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      Book preview

      Secrets of Home Wine Making - Barry Nadel

      SECRETS OF HOME

      WINE MAKING

      BARRY NADEL

      Text copyright©2016 Dr. Barry Nadel

      All rights reserved

      All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator, at the address below.

      Agrosearch

      Rehov HaSilo 9

      Kfar Pines, Israel 37920

      Publisher’s Cataloging-in-Publication data

      Nadel, Barry.

      A title of a book: Secrets of Home Wine Making / Barry Nadel

      ISBN 9798215292990

      First Edition

      Contents

      I. INTRODUCTION

      II. BIOLOGY OF GRAPES AND WINE.

      Grapes

      Yeast.

      Bacteria

      III. FERMENTAION CHEMISTRY

      IV. WINE AS ALCOHOL

      V. GRAPES

      Characteristics

      Why Varietal Wine Grapes?

      How the Home Winemaker Selects Good Wine Grapes

      Seasonal Strategy

      Picking Grapes Yourself

      VI. HOME WINEMAKING OPERATIONS

      Analysis of Grapes

      2.  Preparing the Grapes for Fermentation

      3. Sulfuring

      4 Fluid Recovery:

      5. Fermentation:

      6. Transfer and Racking

      7. Special Operations.

      8 Tartrate Stabilization:

      9. Aging:

      10. Clarification:

      11. Blending

      Table of Wine Flavors and Aromas

      12. Bottling

      VII. THE EEFECT OF TEMPERATURE ON WINE PRODUCTION

      Effect of Temperature on Wine Production

      Effect of Temperature on the Fruit

      The Effect of Temperature on Wine Quality.

      VIII.

      Dry White Table Wines:

      Dry Red Table Wines

      Dessert and Appetizer Wines

      Production Methods of White Dessert Wines:

      Sparkling Wines

      IX. FRUIT WINES

      Apple Wine (Cider)

      Cherry Wine

      Plum Wine

      Pomegranate Wine.

      Honey Wine (Mead).

      X. SENSORY EVALUATION

      Odor

      Bouquet:

      Foreign and Undesirable Odors:

      List of Wine Aroma Terminology

      XI. SANITATION

      Cleaning and Disinfecting Agents

      List of Aroma and Taste Terminology

      APPENDIX I

      LIST OF WINE ADDITIVES

      APPENDIX II

      List of Equipment and Chemicals

      REFERENCES

      I.  INTRODUCTION

      The secrets of home wine making is divided into two categories. The first concerns the physical properties of the wine. This is the more important of the two. One needs to produce technically sound wine. I define technically sound wine as wine that is clear, good color, and no off-tastes or odors. The second secret is the blending of varieties. This is all a matter of palate. Just like you can alter wine color by adding a small amount of wine from a teinturiers variety (varieties with very intense red color) you can make your wine more complex by blending various varieties together.

      This book is unique for two reason: First, the approach to home wine making in this book is to help the wine makers to produce technologically sound wines. You can make good wine or bad wine from good grapes. Most of the problems are how to tweak the process to produce a clear, wine free of off-tastes and smells. Second, it provides a step-by-step method of how to produce different types of wine at home.

      Winemaking has become a serious hobby in many homes throughout the world, but there are many misconceptions about it for those who want to join the hobby.

      Homemade Wines are of Low Quality.

      This is not true. Like any hobby the more you practice the better you are at accomplishing good results. Don’t expect great results the first time. However, by following the steps in this book you can make a decent wine the first time.

      Wine is Time Consuming. Isn’t that the reason we want hobbies, to take up our time? Only the beginning is time consuming, harvesting, cleaning, crushing, and initiating the fermentation. Today there are many kits that reduce the time needed for the hobby.

      Home Wine Making is Expensive.

      This was true in the past if you wanted to make any amount of wine beyond 35 liters. There was a need for equipment that could cost, but unlike other hobbies that the materials are disposable, wine equipment can be used for decades.

      The one of the objectives of this book is to prevent homemade wine from spoiling. It is a big complaint, but mostly caused by sloppy procedures. Take the time for proper sanitation, especially your storage vessels. If you maintain good procedure, the quality of your wine should be able to be maintained for years.

      Wine can be simple or complex and as one's skills at winemaking improve, making a good wine becomes an art form. The winemaker's canvas is his bottle and his subject is color, aroma, and taste. One of the most important parts of making a good complex wine is producing a technically sound wine. Technically sound wine will have a good clear color, no strange foreign odors, and no off-tastes. There are numerous books published about wine, each one informative on one or more of the many diverse aspects surrounding wine and the processes making it. The intention of this booklet is to provide the public with an introduction into the world of wine and the specific practical information to make and enjoy homemade grape and fruit wines that will be technically sound.

      There is a great number of books available on home winemaking. Most of them are full of beautiful pictures, sketches, and receipts on how to make wine. This book’s intention is to not just to teach the how, but the why. This book intends to provide the public with the information to distinguish between poor and superior wines by their specific attributes (flavor, aroma, color, bouquet, and taste).

      There are many types and styles of wine. Wine experts will inform us that this wine is better than that one or the aroma and taste of wine X produced by company A is superior to wine Y produced by Company B. This booklet will teach one how to sift through the information that is objective and that which is subjective.  One critical fact one should always remember, taste as opposed to all the other attributes of wine, is one hundred percent subjective. Each individual has his or her likes and dislikes. When it comes to taste, do not depend on anyone else. Your tongue is the best judge of the matter. No matter how many experts tell you the wine is bad or not technically sound, if you like it then it’s good for you. The likelihood of a wine that is not clear, has off-tastes or odors is enjoyable, is small.

      Wine can be divided into many categories. Below is a simple system, easy to follow. For our purposes, grape wines can be divided into three general groups, natural, and dessert and appetizer wines. Below is a table categorizing the different wine types.

      Wine Classification

      .

      Natural Wines  and    Dessert and Appetizer

      9-14% Alcohol     15-21% Alcohol

      1. Natural  2. Dessert and Appetizers

      A.  Still wines (no excess CO2)     A. Sweet wines

      1) Dry Table wines      1. White-muscatel &

      No noticeable sweetness        2. White port 

      a. white         2. Red- port & red

      b. rose (pink)    Muscat 

      c. red 

      These kinds of wines are in general   B. Sherries (White-sweet  

      consumed with food.  or dry wines that have 

      B. Slightly sweet table wines  that have been oxidized

      C. Sweet Table Wines   purposely oxidized).

      1) Whites  l. baked

      2) Red  2. aged

      3)  'Old Wines' with added caramel  3. flor

      D. Slightly gassy wines  C. Flavored Specialty

      1) White  Wines

      2) Red  1. Vermouth

      E. Sparkling wines

      (With large amounts of Co2 added)

      1) Champagne (natural & bulk)

      a) White

      b) Pink

      2) Artificially introduced CO2

      3) Red-Sparkling burgundy

      Natural wines are wines whose alcohol content is made one hundred percent by natural fermentation of grape sugar into alcohol by yeast. These wines alcohol and sugar content depend on how complete the fermentation took place. Wines of this type are consumed at meals or light foods, such as like dry white wines with apples and cheese. In Israel) most sweet wine is produced specifically for religious consumption, i.e.,

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