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In a word: sterilize. Sterilize every little thing that comes in contact with the wine, hands, every spoon, cup, measuring spoon, strainer and container - everything - and keep it sterile until you are finished with it. More than sterilization is rinsing it off. Whatever you use to sterilize, be it bleach, sulphite, whatever, has to be thoroughly rinsed from everything. Sterilize. Sterilize. Sterilize.
Rinse. Rinse. Rinse. The rest is easy. For 5 gallons, collect about 3/4 of that in materials. Put it all in a big pot or two, cover with water and bring to a boil. Turn off fire and put on sterile lid. Let sit two days. Strain into primary fermenter. Add water to make 5 gallons. Add sugar until hydrometer reading is about 12-13% (a little at a time, testing as you go), add pectic enzyme according to package (usually about 2-3 teasp for 5 gal), add acid blend at 1 teas per gallon, stir well and sprinkle the yeast on top. Cover lightly for a week. Rack into secondary fermenter and add air lock. Rack about every three months, at least 2-3 times, until there is no more activity, no bubbles from air lock. Test again with hydrometer until reading is below 1.000 (0.9). Bottle. This makes a dry wine. |
