Is it fair to compare the modern and newest equipment against home wine making?

Persons with discerning tastes know that home made wines makes the best quality wines in the world, because these have the distinctive taste and flavor that is often found nowhere else. Together, the local flavors of the grapes remain robust and clear, something that commercial wines (mostly those that are made with modern equipments) fail to capture. If you want to set up your own winery, you can do so with an easy wine making process that you can at home. Here are the steps:

• First. Set the grapes in a large silo or container and soak them in plain water. Remove the pulp by pressing and crushing them by the old tradition on stepping on them or by hand. To make this an easy wine making process, you need to make sure that every tool you use is clean and hygienic. As soon as you have extracted the pulp, you can add in your fermentation-inducing ingredients like sugar or yeast, seal the pot to keep out unwanted elements, and let the mixture to remain undisturbed for 7 to 10 days. The selected time depends on the number of the mashed pulp you have: the more pulp you have, the more days it would need to ferment successfully.

• Second. You must strain the resulting liquid to clear away the seeds, skin and whatnots,  the best fermenting temperature is between. 60°F to 65°F , so try to maintain the cleared liquid in this range. One more easy wine making process tip is: once your liquid achieves the desired fermenting temperature, save the container(s) in areas where it cannot be affected by the changes in the weather conditions. This will liberate you from the trouble of always checking up on the desired temperature range. Observe if the cleared liquid has stopped fermenting by looking at the bubbles and foams. These would have stopped rising totally.

• Third. A second straining method is needed afterwards, this time using a fine cheesecloth. Let the clear liquid to ferment agai i sealed pots. Depending on the actual taste you want to reach, you can repeat this step about one or twice every one or two months, you can Let the mixture to ferment for two months, before straining the liquid again.

• Fourth. Leave the plain liquid in bottles and cork them. Leave the bottles in a standing position for 5 days, first in a place where the room temperature is at a constant 55°F. After that time, incline the bottles and store at an angle to start off its aging process. It is very important that the liquid leaves in contact with the cork all throughout the duration of the aging process.

The wine should be uninterrupted for at least two months. Try the wine after that period. If you feel that the liquid has “matured” (bouquet is distinct and that you there is no sour aftertaste,) then the wine is ready. Though, allow wine to age for more time, if you find the taste lacking. White wines should not be allowed to “age” for more than one year but red wines grow more distinctive in flavor with a delayed aging period.