Winemaking Summarised

Just 4 u

Ÿ 1. Extract flavour.
Ÿ 2. Add sugar and yeast and ferment for up to 10 days in a bowl or crock, closely
covered, at about 70 deg. F. (This may be simultaneous with (1) ).
Ÿ 3. Strain off, put into fermentation jar or bottle; fit trap. Fill to bottom of neck.
Temperature: about 60 deg. This fermentation will be much quieter and will
proceed for some weeks.
Ÿ 4. Rack the cleared wine. Repeat this about two months later, and, usually, a third
time after a further month. By then the wine should be quite stable, with no
risk of burst bottles later on.
Ÿ 5. Bottle when the wine is about six months old. Store bottles, on their sides,
preferably in a room of 55 deg. temperature or below.