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Essential steps for wine making is summarized below: Extract aroma and taste from base wine making equipment by crushing, chopping, boiling, pressing, or else soaking them. Then add acid, sugar, nutrients as well as yeast to fermentation media and liquor to attain the proper ferment and ration, covered, for three to ten days in primary fermentation vessel (jar, crock, or polyethylene pail) at 70 to 75 degrees Fahrenheit. Strain off liquid from a pulp, and put it in to secondary fermentation wine making equipment (carboy or else jug), fit the fermentation trap (air lock) on mouth of a bottle, and then allow fermentation to go ahead at 60 to 65 degrees Fahrenheit till all the bubbling ceases (after some weeks).
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