Wine Making Ebook~How To Make Your Own Wine

Learning to make your own wine is amazingly easy and simple. Learning to make good wine not so easy and simple.

I made my first wine the summer between graduating high school and beginning college. I didn't really know how to make wine. I thought that all it took was juice and sugar. I picked a gallon of blackberries, put them in a jug, added a few cups of sugar, shook it up, and covered the top with cheese cloth.

Then I let it sit in the basement a couple weeks.

When I couldn't wait any longer, I filtered it through more cheese cloth into another container.

Then I immediately drank it. It was cloudy, extremely sweet, and had stuff floating in it. It also had alcohol. At the time, I thought it was great! I didn't have anything to compare it to except the very dry cooking wine mother kept at the very top of the kitchen cabinet.

If I'd had this wine making book, I'd have known about "must", primary and secondary fermentation, "racking", Campden tablets, and the other things necessary to make your homemade wine palatable to anyone besides yourself.

The Home Winemaker's Inner Circle complete wine making course click here to ...

1. The importance of Cleanliness
Bacteria, molds, yeasts, and fungi are everywhere. Mostly they don't cause problems but in the context of wine making they can wreck things. You want the fermentation performed by a specific yeast (EC-1118 in many cases) and not just any wandering vagrant yeast that happens to float by. You want to kill everything before you start the fermentation process so the other microbes don't crowd out you specific yeast. So rule #1 for making delicious homemade wine is to sanitize everything you'll be working with and on. Find out specifics Here.

2. Patience
Making REALLY good wine takes months. Therefore, Patience is a necessary virtue in this context. Patience during the fermenting process, the racking process, the bottling process, and the aging process. Sure, you can make drinkable wine in a couple weeks but you'll probably be the only one who can drink it.

If you are impatient and want to make some fast, cheap wine, this wine making ebook has a chapter that tells how to do it. (Chapter 3)

This wine making course has pages and pages of homemade wine making recipes. Probably more recipes than you'll ever need or have time to make.

I raised Honey Bees and have often wondered how to make my own wine from honey. Honey wine is called mead. I picked this example from the recipes in the book.

Plain Mead
Date 2006-06-20
Category Mead
Yield One Gallon US
Beginning SG/PA 0
Ingredients:
One gal. water
3 lbs. honey (lighter the better)
1 lemon
1 orange
1/2 oz. citric acid
2-3 drops tannin
1 pkg. wine yeast
Instructions:
1. Put honey into large pot add hot water to make up total to 1 gal.
2. Stir well until honey melts.
3. Simmer low for further 5 mins.
4. Add the juice of lemon and orange, the tannin and citric acid.
5. Strain liquid into fermentation vessel.
6. Place in warm spot and plug the top with cotton wool.
7. Wait 4 days then fit fermentation lock into fermentation vessel.
8. After the mixture stops bubbling (approx 3-5 days) syphon into sterilized container
add one Campden tablet and close the container with air lock.
9. Let stand until clear then syphon into sterilized bottles.
10. Add 1 teaspoon of sugar per 750ml bottle and cap.
11. Place in a warm area off of cool concrete floors for 14 days then drink.

To Order your own copy of this wine making ebook and learn to make your own wine,Click Here!

I bought The Complete Illustrated Guide to Homemade Wine yesterday morning. Partway through the download my computer acted up and I lost the download page. I was really bummed out! I emailed Mike Carraway (the author), explained the situation, and included my ClickBank order number. Within just a few minutes he sent me a return email with the solution. No more problems. That's just one example of the topnotch customer service Mike provides.

I'm blown away by the amount of information included with the wine making ebook. It's sooooo much more than just an ebook - it's a complete wine making course with more than a dozen videos, supplemental reading and a discussion forum.

Click Here to read all about it and to get your own copy of the ebook, access to the wine maker coaching videos, membership to Home Winemaker's Inner Circle Library, and subscription to the Inner Circle eLetter. You'll be surprised by the low price.

Blending has become a highly respected component of the process of wine-making. A lot of winemakers actually view blending as a highly evolved art form. The fundamental idea of blending is to combine different wines to create a final wine that has a quality that is better than that of each one of the various components singularly.

Probably the most common type of blending involves blending together at least two different grape varieties of wine. Blending has grow to be such a hot concept that many winemakers specifically plant their vineyards for the purpose of blending by growing a variety of different grapes to develop a blended field. Another method of achieving blending is to combine a minimum of two different varieties of grapes which were harvested independently but then ferment them together. This technique generally involves at least one red grape and one white grape.

Also, you may elect to develop a blend which contains the same variety of grape, but, different fermentation containers are used. Because the containers are different they'll create a flavor that is somewhat different even though the grapes are essentially exactly the same. You may even choose to go so far as to create a mix made up of wine from a batch that has been barrel fermented and another which was fermented in a stainless steel container.

Another way to blend wines is to combine wines that're from different vintages. If you have been making your own wine for a while, there's a good chance that you probably have a couple of bottles of wine in your cellar which were made in different years.

It should be brought up that there are some wines that don't lend themselves particularly well to blending. Chardonnays are known to not be improved by blending. Red Zinfandel and Pinot Noir likewise rarely see many improvements from blending. There are also some wines that are too fragile for blending such as Gewürztraminer.

If properly managed, blending can help to balance the flavors as well as the levels of tannins and acids. It must be pointed out that blending may help raise the quality of wines that are already at least fairly good by themselves. Blending one good wine with a poor wine; on the other hand, won't enhance the poor wine a sufficient amount of to produce a single good blended wine. Normally, rather than the bad wine being improved, the good wine will take on the lesser characteristics of the poor wine.

Generally, if you're new to blending it is best to start with just two wines. A lot of home based wine makers find out the benefits of blending after they taste a wine to see how it turned out and discover that it could possibly be slightly better. Blending will give you a chance to select the best characteristics of multiple wines and then mix them together to achieve a much better flavor. Although the process might look difficult, even the most amateur home winemakers can create a good blend at home.

The basic process of blending consists of tasting the wines, comparing the tastes and then finding the ratio you want for the final blend. Remember that it is best to blend on an incremental basis, beginning with smallish quantities and then making small adjustments until you find a preferred combination. Since you may want to reproduce the blend later on, it is recommended to take notes as you go along; noting how many millimeters of each wine you've used.

It's also important to note that sometimes, certain blends may require a bit of time for the individual components to marry and achieve a great flavor. This is generally the situation with young red wines. Tasting a blend of young reds immediately can give you an inaccurate notion of what the end result will taste like. Whites, however, can normally be blended and sampled right away.

Nearly all winemakers discover that blending yields better results when it occurs as soon after fermentation as possible. Blending immediately after fermentation will protect the finished product from oxidation and also provides the wines time to age together into a single wine.