Sommer Breeze Wines - May the flavor and body of the wine be as smooth and
refreshing as a Sommer Breeze.
Be sure to check
out the Equipment page for everything you need to get started.
Here is a general overview of the wine making
These are the primary steps in making wine. Usually,
you'll only perform one or two at a time. It may be a full
year from the stemming/crushing time to the day you bottle your
|Stemming and Crushing - Stems are
removed and berries are crushed to have the skin break, the
grape or fruit being used does not have to be pulverized, just
break the skin so the yeast can do its work when it's time.|
|Determining sugar and acidity of the juice
- Sugar content is approximately equal to the percent of soluble
|Adding sulfur dioxide (SO2) - This is
needed to inhibit growth of spoilage organisms and prevent
|Adding pure wine yeast starter culture -
This produces a clean strong complete fermentation.|
|Pressing - The skins and seeds are
separated from the juice at the beginning with white wine and
after some fermentation on the skins in the case of red wine.|
|Fermenting - Yeast converts sugar to
alcohol and carbon dioxide. Make sure you have a well
ventilated area for your primary fermentation if you plan on
|Racking wine from lees - This removes
the clear wine from the dead yeast and other solids which settle
in the carboys during secondary fermentation and storage.
I recommend racking the wine every three months after secondary
fermentation has completed.|
|Adjusting SO2 content - This prevents
spoilage and oxidation.|
|Aging / topping and / or clarification -
It is best to "age" wine in bulk versus bottles.
One thing to consider though is that if something would taint
the wine in a carboy, you lose 25-30 bottles of wine, compared
to just one bottle if aged in the bottle. I carboy
my wine for a full year after secondary fermentation has
completed. Then I bottle and allow to sit in the cellar.|
|Bottling - See the web page for bottling
Before you begin.......
Everything has to be clean. I mean really clean
too. I use and recommend two products by
"Logic". The first is for initial
cleaning of dirty carboys, bottles, removing labels,
etc. It is called "Straight A".
This is really good when you get a case or two of used
bottles from a local winery which have not been completely
cleaned. This will remove any sediment along with your
bottle brush. The second cleaning
product is called "One Step". I use
this on everything right before I begin to work with my
wine. I rinse the cleaned carboys out with it, my
equipment and my bottles. They're easy to use,
just add one tablespoon of which ever you're using to one
gallon of warm water and stir to dissolve.
Here is a list of the wines I have made
or am currently working on
in my basement for now. I still have a lot of
bottles to wash before I can bottle any more.
Before beginning, I have found this log form to be
incredibly helpful in making your wine and keeping track of what has
gone into it. If two years down the road, you think,
"wow, this really does taste good." and you want to try to
duplicate it, you'll have a record of it. You
can download this .pdf file here.... Be sure to
print out several copies.
|Apple - 12 gallons|
|Mulberry - 6 gallons|
|Concord - 12 gallons|
|Elderberry (kit) - 6 gallons|
|California Blush (kit) - 6 gallons|
|Pinot Noir (kit) - 6 gallons|
Here is a list of the wines I would
like to make in the future:
It's nothing fancy, but its a start. The following
list are wines I'd like to make. If you have any
recipes for the wines listed below, I'd greatly appreciate
you sharing them with me.
I'm just trying to learn a good routine or way of creating a
consistent wine from various fruits.
Try and Try again
There are so many tasteful fruits out there that I just want to make
to see how it comes out. If it's not the best, let it sit
for 3-5 years in the cellar if I have to let it age. Never, upon
never, do you dump any out I am told.