Home Winemaking Step by Step: A Guide to Fermenting Wine Grapes

Overview

Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes. This new edition is more user-friendly than ever, containing an expanded offering of tips and advice to help winemakers obtain the best possible yield as well as descriptions of new yeasts, chemicals, and additives available. Detailed information on equipment, supplies, and how to arrange a source for good grapes as well as...

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Overview

Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes. This new edition is more user-friendly than ever, containing an expanded offering of tips and advice to help winemakers obtain the best possible yield as well as descriptions of new yeasts, chemicals, and additives available. Detailed information on equipment, supplies, and how to arrange a source for good grapes as well as mistakes to avoid makes getting started easy. Advanced winemakers will appreciate full explanations of sophisticated topics—such as malolactic fermentation, sparkling wines, concentrate kits, and blending—and listings of websites for supplementary information.

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Product Details

  • ISBN-13: 9780965793643
  • Publisher: Stonemark Publishing
  • Publication date: 9/1/2009
  • Edition number: 4
  • Pages: 250
  • Sales rank: 367,739
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.80 (d)

Meet the Author

Jon Iverson is a wine fermentation expert with 30 years of experience and the author of The Babyboomer's Guide to Estate and Medicaid Planning. He lives in Medford, Oregon.

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Table of Contents

Introduction 3

Chapter 1 Getting Started 5

Chapter 2 Fermenting White Table Wines 27

Chapter 3 Bulk Aging 47

Chapter 4 First Racking 51

Chapter 5 Subsequent Rackings 63

Chapter 6 Fermenting Red Table Wines 67

Chapter 7 Bottling 79

Chapter 8 Raising Acidity 85

Chapter 9 Lowering Acidity 91

Chapter 10 Fermenting Variations - White Wines 95

Chapter 11 Fermenting Variations - Red Wines 107

Chapter 12 Malolactic Fermentation 121

Chapter 13 Sparkling Wines 131

Chapter 14 All About Oak 143

Chapter 15 Concentrate Kits 157

Chapter 16 Blending 165

Appendix A Testing Procedures 173

Testing sugar content

Testing total acid

Standardizing sodium hydroxide

Testing residual sugar

Paper chromatography

Titrets for free SO2

Vacuum Aspiration

Testing free SO2 by Ripper

Procedure for standardizing iodine

Testing total sulfite by Ripper

Digital PH meters

Bench Trials

Appendix B Trouble Shooting 194

Difficulty initiating fermentation

Stuck fermentation

Hydrogen sulfide

Off odors and flavors

Excess astringency

Appendix C Sulfite Management 200

Molecular sulfite

Determining the amount needed

10% stock sulfite solution

Appendix D Grape Varieties 207

Appendix E Fermentation Notes 216

Appendix F Supply Sources 226

Appendix G Table of Equivalents 230

Appendix H Websites of Interest 232

Index 233

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