What Makes Wine Kosher?

What Makes Wine Kosher? Kosher wine is a significant part of Jewish tradition and is an integral component of important holidays such as Passover and Easter. To be considered kosher, wine must be made under Jewish dietary laws under rabbinical supervision. This article will explore the rules and techniques involved in making kosher wine, as well as address common misconceptions about its production.

Wine and Jewish Rituals

Wine holds a revered place in Jewish tradition, with its consumption forming an integral part of several ceremonial and religious observances. Among these, the Passover Seder, a ritual feast that marks the beginning of the Jewish holiday, places significant emphasis on the consumption of wine. In the course of the Seder, four cups of wine are typically drunk, symbolizing the four expressions of deliverance promised by the Lord in the Book of Exodus. Furthermore, wine is also a crucial component of the kiddush, a blessing recited to sanctify the Sabbath and festivals in the Jewish faith. The close association of wine with these sacred observances underscores the importance of ensuring that the wine used is in full compliance with kosher standards as prescribed by Jewish dietary laws, also known as kashrut.


It is important to note that the production of kosher wine is governed by a set of strict guidelines defined by Jewish religious law. To be deemed kosher, the winemaking process must adhere to these regulations, with every stage of production, from the handling of the grapes to the bottling of the finished wine, being subject to meticulous oversight to ensure compliance. Furthermore, the significance of wine in Jewish rituals and ceremonies, especially during Passover, underscores the need for a deep understanding of what renders wine kosher and the precise measures that must be observed to achieve this status.

Extra Rules for Production

When it comes to producing kosher wine, several additional criteria must be met beyond the standard winemaking practices. These requirements, which are based on the principles of kashrut, set forth specific conditions to be fulfilled for wine to be considered kosher. One such fundamental stipulation is that the entire winemaking process, from the crushing of the grapes to the sealing of the bottled wine, must be carried out by Sabbath-observant Jews or under their strict supervision. This includes handling the grapes, fermentation, and any subsequent steps involved in the production of the wine. The presence of qualified individuals to oversee and directly engage in the winemaking process is essential to upholding the kosher status of the wine, following Jewish religious law.


In addition, the use of certain non-kosher ingredients, such as finings made from non-kosher substances, is strictly prohibited in the winemaking process. Moreover, any equipment and tools employed in the production of kosher wine must undergo a rigorous process of cleansing and purification to ensure that they are free from any traces of non-kosher materials or residues, as per the guidelines of kashrut. These distinctive rules and regulations, which go beyond standard winemaking practices, exemplify the rigor and precision involved in the production of kosher wine and affirm its special status within the Jewish faith.

Supervision by a Rabbi

A critical aspect of ensuring that wine is kosher lies in the supervision provided by a qualified rabbi or a designated kosher certification agency. According to Jewish dietary laws, or halakha, the production of kosher wine must be conducted under the strict oversight of a knowledgeable and observant Jew who has been granted the authority to certify the wine as kosher. This supervision involves not only the handling of the grapes and the winemaking process but also the verification of the sources of the ingredients used and the overall adherence to kashrut principles. The presence of such supervision, often indicated by a specific kosher certification mark or hechsher, serves as a vital assurance of the wine's kosher status, instilling confidence in its suitability for consumption within the Jewish community.


Furthermore, the role of the supervising rabbi or agency extends to the inspection and approval of the winemaking facility, as well as the verification of the origin and quality of the grapes and other ingredients. This comprehensive oversight, guided by a deep understanding of the intricate laws and traditions governing kosher wine production, underscores the meticulous care and diligence applied to every stage of the process, from the selection of the raw materials to the final preparation of the wine for consumption.

Only Used for Sacraments

Following the principles of kashrut, kosher wine is exclusively designated for use in religious ceremonies, particularly in the context of Jewish rituals and observances. This restriction reflects the sanctity ascribed to kosher wine and underscores its role as an essential component of various religious rites and sacraments in the Jewish faith. The deliberate reservation of kosher wine for sacred purposes serves as a poignant reminder of its significance in facilitating and enriching the spiritual and ceremonial traditions of the Jewish community, while also underscoring the distinctive measures employed to maintain its purity and adherence to kosher standards.


During the Passover Seder, in particular, the consumption of kosher wine is a central and symbolic element, intricately woven into the ritualistic retelling of the Israelites' exodus from Egypt. The specific use of kosher wine in this and other religious ceremonies aligns with the precise requirements outlined by Jewish dietary laws, thereby preserving the authenticity and sanctity of these sacred occasions through the use of meticulously produced and supervised kosher wine.

Must Follow Dietary Laws

As with all products seeking kosher certification, the production of kosher wine necessitates strict adherence to the dietary laws and principles outlined in the Torah and expounded upon in the Oral Law. The intricate network of regulations and traditions governing kashrut encompasses various facets of food and beverage production, including the cultivation and processing of grapes for winemaking. From the careful selection of grapes and other ingredients to the methodical handling and treatment of the wine throughout the production process, every stage is meticulously guided by the precepts of kashrut to ensure that the resulting wine is in full accordance with Jewish dietary laws.


Furthermore, the significance of observing these dietary laws extends to the very essence of the wine, as any deviation from the prescribed guidelines has the potential to render the wine non-kosher and unsuitable for consumption within the Jewish community. This inherent link between kosher wine production and the broader framework of Jewish dietary laws underscores the profound intersection of religious, cultural, and culinary traditions that converge in the creation and consumption of kosher wine, particularly in the context of religious ceremonies and celebratory observances.

Permitted Ingredients and Techniques

When it comes to the production of kosher wine, a distinct set of guidelines governs the permissible ingredients and winemaking techniques, distinguishing it from conventional winemaking practices. Central to the production of kosher wine is the stringent requirement that all ingredients used in the winemaking process, including fining agents, additives, and processing aids, must be free from any non-kosher components or derivatives. This stipulation ensures that the intrinsic purity of the wine is maintained in accordance with the principles of kashrut, thereby upholding its suitability for consumption within the Jewish community.


Furthermore, the preparation and treatment of the wine, from the crushing of the grapes to the fermentation and bottling stages, must be meticulously carried out in a manner that aligns with the prescribed guidelines for producing kosher wine. One notable process that is employed in the production of many kosher wines is the use of flash pasteurization, a technique that involves the rapid heating of the wine to a specific temperature followed by rapid cooling. This method, known as mevushal, is considered a crucial means of rendering the wine suitable for consumption by a broader spectrum of individuals while still maintaining its kosher status.


Additionally, the handling and processing of the wine, including the maintenance of its kosher status, are subject to stringent regulations that necessitate the direct oversight and supervision of qualified individuals, often in the form of strict rabbinical guidance or certification. The adherence to these specialized ingredients and techniques, combined with the overarching commitment to upholding the principles of kashrut, underscores the distinctive nature of kosher winemaking and the meticulous care invested in ensuring the kosher status of the final wine product.

No Non-Kosher Additives

One of the key tenets that distinguishes kosher wine production is the absolute prohibition of incorporating any non-kosher additives, substances, or processing aids in the winemaking process. This stringent requirement, rooted in the precepts of kashrut, underscores the paramount significance of maintaining the purity and integrity of the wine as it pertains to its suitability for consumption within the Jewish community. As such, the selection and use of all additives and agents in the winemaking process are subject to rigorous scrutiny to ascertain their compliance with kosher standards and their exemption from any non-kosher elements, following the intricate guidelines prescribed by Jewish religious law.


Moreover, the prohibition of non-kosher additives extends to all facets of the winemaking process, encompassing not only the primary ingredients such as grapes and grape juice but also the various fining agents, yeasts, and other additives that contribute to the fermentation and maturation of the wine. This comprehensive restriction serves as a foundational principle in kosher winemaking, reflecting the unwavering commitment to upholding the purity and authenticity of the wine in strict adherence to the dietary laws and traditions of the Jewish faith.

Purification of Equipment

Integral to the production of kosher wine is the meticulous purification and maintenance of all winemaking equipment and facilities to ensure that they remain free from any non-kosher residues or contaminants. This distinctive requirement, which is emblematic of the exacting standards underpinning kosher wine production, mandates that all equipment, such as crushers, presses, and fermentation vessels, be subjected to rigorous cleansing processes to eliminate any impurities or traces of non-kosher substances. The observance of this purification protocol is vital to preserving the kosher status of the wine and safeguarding its compliance with Jewish dietary laws throughout the production process.


Furthermore, the strict adherence to the purification of winemaking equipment is upheld as a foundational practice in kosher winemaking, underscoring the unwavering commitment to maintaining the sanctity and purity of the wine in accordance with the prescribed precepts of kashrut. Through the rigorous purification of all tools and facilities involved in the winemaking process, the kosher status of the wine is upheld, reflecting the profound respect and dedication accorded to the production of kosher wine within the framework of Jewish religious law and tradition.

Common Misconceptions

Within the realm of kosher wine production, there exist several misconceptions and misunderstandings regarding the precise requirements and practices that govern the production of wine under kosher standards. One prevalent misconception pertains to the quality of kosher wines, with some individuals erroneously assuming that kosher wines are inherently of inferior quality or craftsmanship compared to their non-kosher counterparts. However, this misconception is fundamentally unfounded, as the production of high-quality kosher wines necessitates stringent adherence to rigorous standards and meticulous supervision, resulting in wines that are on par with the finest offerings within the realm of winemaking.


Additionally, another common fallacy revolves around the belief that the process of making wine kosher simply involves the ceremonial recitation of blessings over the wine. While the blessings, or brachot, indeed form an integral part of the consumption of wine in Jewish rituals and ceremonies, the actual production of kosher wine entails a comprehensive and intricate process, encompassing stringent guidelines for ingredient selection, winemaking techniques, and rabbinical supervision to ensure that the wine complies with all facets of kashrut. Dispelling these and other misconceptions is essential in fostering a deeper understanding and appreciation for the art and intricacy of producing kosher wines of exceptional quality and distinction.

High-Quality Wines

Contrary to the misconception that kosher wines are inherently inferior, it is imperative to recognize that the category of kosher wines encompasses a diverse and extensive array of high-quality offerings that stand as a testament to the artistry and dedication of the winemakers involved. From the sun-kissed vineyards of California to the time-honored winemaking regions of France and Italy, kosher wines are crafted with precision and care, upholding the highest standards of winemaking excellence. As such, the realm of kosher wines is replete with an impressive selection of red, white, and rosé wines that cater to a myriad of palates and preferences, each bearing the distinctive mark of impeccable craftsmanship and adherence to kosher standards.


Moreover, the burgeoning demand for kosher wines has spurred the emergence of esteemed producers and winemakers who are deeply committed to advancing the art of kosher winemaking while pushing the boundaries of quality and innovation. This dedication and pursuit of excellence have resulted in the elevation of kosher wines to a prominent position within the global wine industry, garnering accolades and commendations for their exceptional character and superlative quality. Thus, it is essential to dispel the misperception surrounding the quality of kosher wines and to recognize and celebrate the diversity and eminence of kosher wines as a discerning choice for wine enthusiasts and connoisseurs worldwide.

Conclusion

In conclusion, kosher wine is made in accordance with strict Jewish dietary laws and is an important part of Jewish traditions and rituals. It must be produced under rabbinical supervision and follow specific techniques and ingredients to ensure its kosher status. Despite misconceptions, kosher wine can still be of high quality and is used for sacramental purposes.

Mulled Wine Recipe Ideas

There are so many things I love about mulled wine that I don't even know where to start. I've loved mulled wine for years and have made this recipe dozens of times over the years. Below is a recipe for a delicious and simple mulled wine recipe, complete with a simple, easy to make and delicious mulled wine sauce and a wine of your choice. 

 No mulled wine recipe is the same, and the ingredients often depend on personal preferences. I can't say that my recipe for mulled wine is set in stone, even though I've changed and tweaked it over the decades. 

The mulled spice varies from mulled wine country to mulled wine country, but maybe whole cloves and star anise along with a few cardamom pods are the favorites. You can buy spice mixtures that can be used for mulled wine or hot cider, or you can make or make your own mulled spice blender. The mulling spices - mulled spice mixtures vary, and they vary from country to country. Perhaps whole carnations, stars and anise trees are the favourites, along with a few card-sized amos and pods. But the MULLED spice blends - Mulling spice blends vary by country.

The cardamom pods also give a nice taste to the mulled wine, and I sometimes like to add nutmeg, as well as a few cloves and star anise pods. 

Mulled Wine fresh ideas

To make the mulled wine look even more festive, I like to throw a handful of fresh cranberries in the pot before serving. If you want to add cranberry juice, you should consider this ginger-cranberry mulled wine recipe. You can also add fruit juice, as you would with any other ginger beer or ginger beer. Sources: 14, 19

So I know how it turned out, but I hope this simple mulled wine recipe will bring the same amount of hilarity to your holiday tradition as mine. Those who love traditional mulled wine recipes and give them a star rating will appreciate it. So if you need some Christmas cheer (pun intended), look no further than this quick and easy to spice, quick and - slightly spiced mulled wine recipe. The only thing I have to evaluate is that I tried it, and I'm glad I did because I loved it and I hope you do. 

Make the classic mulled wine recipe above, light the drink over the fire and hold it with a rum-soaked spoon (it must be high-strength, like Bacardi 151). Once warmed up, add the orange slices and spices, put the wine in a glass or a mug and serve warm. 

One way to ensure your mulled wine never gets over the recommended cooker is to put the whole recipe together in a slow cooker. To reheat the mulled wine bottle, pour the mulled wine into a large saucepan, add the brandy (if used) and heat until boiling, then set on a hot plate for the rest of the party. Make sure the wine does not come to the boil completely, as the alcohol will boil before. Once heated, slowly heat the mulled wine at medium to high temperature to allow the aromas to flow in. 

Mulled Wine: The Role of Anise

Instead of cloves, stars and anise, you can put 1-2 chai tea bags into the mulled wine (preferably decaf) before serving it to your group in the evening. In a pan mix the wine, sliced fruit, brandy, lemon juice, ginger, garlic, salt, pepper, cinnamon and ginger. 

As for wine, don't use cheap or old wine that you can find for mulled wine - you'll probably feel better the next day, but you won't choose a more expensive or noble wine either. Save the expensive wine reserved and use relatively cheap wine for mulled wine, so that its taste is completely changed. The next day you will probably not only be better, but also better. 

If you decide to leave the cider out, as it produces a heavier mulled wine. You can also make mulled wine from grape juice, as for wine, but with different taste and taste.

If you want something nice and full-bodied, you can use Cabernet Sauvignon for this recipe, but if you're not a fan of red wine, check out my recipe for white wine. This recipe is delicious and beautiful when made with dry white wine and works just as well with mulled wine as with cider. You can also use white wines instead of cider or even as a substitute for cider in your mulled wine. 

This mulled wine recipe is brewed in a bottle and can be easily reproduced at a party if required. It is great for a dinner party or as an appetizer, dessert or even as a side dish to a meal. 

If you have mulled wine leftovers from the festivities, let the wine come to room temperature and peel off the fruits and spices before straining. If it were heated with spices, all the nuances of a fine wine would evaporate. Follow this advice with your mulled wine and let the evening end. 

How to make Mulled Wine

Hi guys, welcome to my blog, Carlos here. I'm going to show you how to make a really wonderful mulled wine, full of wonderful spices and perfect to serve up at Christmas time during this festive season when you've lots of guests coming to your house. It is so simple to make and it starts off by making a little syrup.

First thing for this brilliant mulled wine, you start off with some caster sugar, in a pot, in on top of the caster sugar i've got the zest of some clementines, some lemons and some lime, it's going to add the most beautiful citrus flavour in here.

That's all our zesting done, and check it out, in here we've got the most beautiful little mixture of citrus peel and sugar and you need those big chunks, it's really important because that's going to add lots of flavour. And now we need to get the juice in there as well.

Grab those lovely citrus fruits, and they do look a bit miserable right now but we're going to cut them in half and we're going to get all of the juice out of them.

We've got the juice, we've got the zest and now it's time to get this over a medium heat, and then we're going to add in some spices. First up, one cinnamon stick. This is the one to use, you will get lots of great flavour from it. Just crack it up and stick it in. Big punchy flavours from six cloves going in here as well. That wonderful aromatic hum from three bay leaves going in here as well, and then you need the gratings of one nutmeg.

It's about twelve gratings, you need to go back and forth and get it in there because it adds so much great flavour. It smells like Christmas already. And now to make my mulled wine even more special, I'm going for that wonderful floural scent of vanilla pod, so get a whole one, cut it in half, straight into the pot. Top it up with some red wine, just until it covers the sugar and then allow it to dissolve down and what I want to do is infuse all those wonderful flavours and essentially make a really nice fragrant syrup.

Then I'm going to top it up with the rest of the red wine, meaning all the alcohol hasn't burnt off and you still get that really nice hum to your mulled wine. Then I'm going to finish it off with some star anise and we will have a milled wine that is to be proud of. You need to bring this to a nice boil and bubble away until all that sugar completely dissolves and let me tell you, it already smells like Christmas in here, so, so good.

Keep the pot on a rolling boil for about 4-5 minutes until you have a nice thick syrup, and then it's time to top it up with some more red wine. Ok guys, come in here and check this out, because what I am left with is the most incredible thick syrup which has been infused with all those wonderful spices. Add in the remainder of the two bottles in here. And I'm using Chianti here but any good Italian wine will do the business for your mulled wine. In with that last bottle of wine and my final spice, just to add at the last minute so you really get the taste from it, is two whole star anise, which is going to add that wonderful anise flavour in here.

Get them in and stir it through. Leave this on a low heat for five minutes and once it's infused with all those great flavours it's ready to serve. My mulled wine has had five minutes over the heat to infuse and warm through and now it is ready to serve, and it really does smell good. I mean, have this in the kitchen around Christmas time when you have guests arriving. It is going to smell so good. It's going to make your house just smell like Christmas, and everyone wants a bit of that. The great thing about having a big pot like this is that you can put it straight back on the heat, leave it like that and people can come in and help themselves, I love that sort of thing around Christmas time. Now, all that's left to do is taste and tell you what I think. Oh guys, this is Christmas in a glass, it is so good. You get this wonderful rich taste from that citrus fruit running which smacks you around the lips and then you've got this really super aromatic flavour from the cloves, the nutmeg the vanilla, the cinnamon, the bay leaves. It is so good, I want you guys to try it. If you want more Christmas recipes from this blog of course, Guys, have a Happy Chistmas!

Making wine is easy!

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Pineapple Wine! The Gold Wine Made Easy

What you will need

3 pounds fresh pineapple

1 campden tablet

4 cups white sugar

1 teaspoon nutrients

1/4 teaspoon tannin

1 package yeast (Powder as used for bread making)

Just Follow these steps:

First, take fresh pineapples. No degradation, uniform color between green and yellow. Avoid extra mature fruits because these contain wild yeast which co-ferment to acetic acid.

1- Remove top from pineapple.

2- Cut off peel.

3- Quarter pineapple lengthwise and cut out core.

4- Chop into small pieces and put into primary fermentor. (See our previus post about fermenters, or Click Here for more info)

5- Mash and squeeze some juice out of the fruit. Add 12 cups of water and all other ingredients EXCEPT yeast, that’s the last step.

6- Specific Gravity should be between 1.090 and 1.095. Add yeast. Stir daily, pressing pulp lightly with spoon to aid extraction for 3 to 5 days, until frothing ceases.

For a dry wine, rack in six weeks, then every three months for one year. Bottle.

For a sweet wine, rack at six weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

7- Bottle the wine when it is 6 to 12 months old, when you are sure it is stable. I like to continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.

Let's Make Mango Wine !

Mango wine is a delicious, fragrant and golden wine, though it takes patience to make and time to age before you can enjoy it. This wine goes with almost any meal and tastes great over ice. The following steps will show you how to make your own mango wine.

Steps to make Mango Wine

1

Put 3 to 4 pounds of fresh, peeled mango into a straining bag, tie the bag and place it into a primary fermentor. Use a potato masher or your hands to mash the fruit.

 2

Measure out 3 and a half quarts of water into a sauce pan and bring the water to a boil. Add 2 and a half pounds of sugar and stir until the mixture is a syrupy consistency.

3

Allow the syrup mixture to cool until it is a little warmer than room temperature. Pour the syrup mixture over the mango in the fermentor.

 4

Measure out 1/4 teaspoon of tannin and add to the fermentor. Also add 1 1/2 teaspoons of acid blend, 2 campden tablets and 1 teaspoon of yeast nutrient into to the mixture.

 5

Cover the fermentor and store for 1 day at room temperature. After this time period, add ½ teaspoon of pectic enzyme and cover again and let sit for 12 more hours. Add 1 teaspoon of Montrachet or Champagne wine yeast to the fermentor.

 6

Squeeze the straining bag 2 to 3 times a day for 10 days. After the tenth day, drip drain the bag into the mixture and squeeze to get all the juice out. Discard the bag and pulp.

 7

Allow the wine to set overnight and siphon it into the secondary fermentor. Do not stir before pouring. You don't want to stir up the sediment on the bottom of the fermentor during this process.

 8

Attach the airlock to the secondary fermentor. After letting it sit for 30 days, siphon the wine off the sediment (called racking the wine) and return the wine to the fermentor. Rack the wine again once every 2wo months for 6 months and let it sit for 10 days before racking it into bottles.

Want to learn the killer secret to produce wine recipes? CLICK HERE

A Very Fast Homemade Wine Recipe

Ingredients

1 (.25 ounce) package active dry yeast
4 cups sugar1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed

Directions

1.Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.

2.Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

Homemade Wine Invitation

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Apple Wine Recipe No 1

Apple Wine Recipe #1

INGREDIENTS:

7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)

4 1/2 pints of water

2 pounds of sugar

2 1/4 tsp of Acid Blend

1/2 tsp of Pectic Enzyme

1/4 tsp of Tannin

1 tsp of Nutrient

1 crushed Campden tablet

1 package of yeast

1 tsp anti oxidant - This is added before bottling

Starting Specific Gravity (S.G.) - 1.085 - 1.090



Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

After 24 hours add your yeast and cover your fermenter.

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Before bottling add your anti oxidant.

Let wine set for a couple of months before drinking.




*** If you want more of a full bodied heavier wine then make the following changes to the recipe:

14-16 pounds of apples (or 1 gallon of juice - no preservatives added)

1 pound of sugar

1 1/2 tsp of Acid Blend

All other ingredients are the same

Strawberry Wine

Ingredients:

3 1/2 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient


Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.

Why my wine fermentation produces vinegar?

Oxygen is considered the principal enemy of wine fermentation process. Ethanol production by yeasts is carried out under anaerobic conditions in the presence of natural sugars such as glucose, sucrose and fructose; however if oxygen enters to the fermentation system, an oxidizing condition is generated. According to organic chemistry, ethanol is transformed in acetic acid following the reaction:

Ethanol + Oxygen (Air) => Acetic Acid

(C2H5OH) + O2 => CH3COOH

Acetic acid is undesirable byproduct due to its unpleasant smell as well as its repulsive taste.

In order to avoid the Acetic acid formation during the fermentation process an oxygen (or air) limiting is desirable. To do this, it is highly recommended the use of check valves in the gas exhaust of fementer, if it is not possible a simple silicone or plastic pipe immersed in water or lime solution is useful to control the inlet or air.

A NEW RECIPE ABOUT PINEAPPLE WINE !!

Things You'll Need:

3 1/2 quarts of water
2 pounds granulated sugar
4 lbs fresh pineapple
Primary and secondary fermentors
Nylon straining bag
Cloth
1 crushed campden tablet
¼ tsp tannin
½ tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp acid blend
1 package of Montrachet or Champagne wine yeast
Siphon
Airlock
Bottles
Corks

Step 1

Bring 7 pints of water to a boil and add 2 pounds of granulated sugar to the boiling water. Stir until the sugar is dissolved.

Step 2

Place the pineapple into a large bowl. Remove the pineapple from the skin and the core and chop the fruit into small pieces. You can also choose to place the fruit in a juicer. You need a total of 4 pounds of the fruit with juice for this wine.

Step 3

Pour the juice into the primary fermentor and place all the fruit into a nylon straining bag and tie the bag. Crush the fruit in a primary fermentor while it is in the bag and leave the bag in the fermentor. Pour the boiling water over the fruit. Cover with a cloth and allow the mixture to cool until it becomes room temperature.

Step 4

Place 1 crushed campden tablet, 1/4 tsp tannin, 1 tsp yeast nutrient and 1/2 tsp acid blend into the fermentor. Cover and let it sit for 1 day at room temperature. After this time period, add 1/2 tsp pectic enzyme, cover again and let it sit for 12 hours.

Step 5

Put 1 packet of activated Montrachet or Champagne wine yeast into the fermentor. Let the wine sit and ferment for 7 days. Stir twice a day every day for this time period.

Step 6

Take the nylon straining bag out of the fermentor and allow the juice to drain out of it. Do not squeeze the bag. Discard the bag and pulp and let the wine set for 10 more days.

Step 7

Rack (or siphon) the wine into the secondary fermentor (without stirring first, as this will disrupt the sediment on the bottom) and fit on the airlock. Let it sit for 2 weeks, then rack again, replacing the airlock. Repeat this once every 30 days for about 6 months or until the wine is clear.

Step 8

Stabilize the wine and sweeten it to taste with granulated sugar when the wine has become clear. After 10 more days, rack the wine into bottles.

Source: http://www.ehow.com

A recommended recipe

A recommended recipe to prepare wine at home is shown as follows:

Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.

Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.

Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).

Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.

When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely.

Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.



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How to read a Wine Label ?

Reading a wine label can be as easy as reading the alphabet or as difficult as trying to decode a foreign language, it all depends on whose label it is and where it is from.

New World Wine Labels

New World labels tend to vere towards the straight-forward, "here's what it is" approach, with the grape varietal or blend clearly labeled, the producer, where the grapes were grown and the alcohol content right there in plain view.

New World wine labels are pretty user friendly, offering consumers a few key pieces of wine buying information. The varietal is listed on the label, making for less guesswork than many Old World labels. The producer, varietal, vintage year, region where grapes are grown, and alcohol content typically appear on the front label. The back label of all wine sold in the U.S. (regardless of whether it's originally from the Old World or New World) sports the government warning, "According to the Surgeon General..." and many contain the sulfite statement along with some witty wine wisdom and pairing preferences for the particular wine.
Anatomy of a New World Wine Label

Old World Wine Labels

Old World wines have a reputation for "masking" the key info., but with a little wine education, you'll find that this is not the case at all. If you know what to be looking for, you can easily decipher the pertinent label information with very little effort. Instead of the varietal being the primary piece of information on the Old World label, it is the location - where the wine is from. Old World wines are heavily invested in their individual terroir, not necessarily the specific grape, though if you know the region, then you will also have a pretty good handle on the possible grapes that made their way into the bottle.

For example, red wines from villages that lie on the river's "right bank" in Bordeaux will have predominately Merlot grapes in the blend, while the "left bank" Bordeaux producers will lean more heavily on Cabernet Sauvignon grapes. This same terroir, location-driven philosophy is manifested all over Europe when it comes to wine. Know the place and you'll know the grapes, know the grapes and you'll know the majority of the wines throughout a region.

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Share a homemade wine this month !!

Today I began to drink a cup of my blackberry homemade wine,

Reccomendation

This week my recommendation is to make a gift of homemade wine, it’s an exceptional present because you are not giving just a liquor; you are sharing a part of your time, your experience and your frienship!

And now, which is the preferred wine? It could depend on the person, however I recommend this fruits: Blackberry, Strawberry and kiwi. Fermentation time should be for example 10 to 15 days; maturation must be up to 2 months … what a hard work, but the final result: The best wine for a friend!

In order to increase the gift value, you must select an appropriate bottle, and finally design a label to explain the wine content!

What do you think about this idea ?

Our Friends Are Welcome!

New friends, a whole wine network !







Welcome friends, I hope you find inside my blog the appropriate space to learn and enjoy about wine making. Invite your friends to join and I will send to all new study material about “How to make wine at home”.

Your messages are so kind; it makes me work harder to share to you the best wine making blog ever!

I expect to establish a wine makers club!

Yours sincerely,

Carlos.

I recommend ... A Blackberry Wine

A BLACKBERRY WINE

Last month I began to prepare a Blackberry Wine, today I just finished the filtration process in order to obtain the final product. Excellent results were obtained and so I want to share with you about this innovating idea!


The first step to follow was to obtain mature blackberry fruits, remember that an increasing in the cultivation time leads to high fruit sugar concentration; normally 100 g of fruit contains 4.9 g of free sugar. Fruits were washed kindly by using water at 20ºC avoiding high mechanical stress in order to preserve tannins and flavoured molecules and then a manual extraction of vegetal pedicel was carried out.

Fruits were compressed manually in the presence of water and 26 g of sugar per liter of must was added. Yeast and other additives were calculated according to the methodology proposed here in “Make wine steps 1, 2, 3”

Fermentation was carried out in a glass bottle for over 15 days, CO2 exhaust was collected in water by using a silicon pipe. Fermentation were purified by filtration by employing a fine fabric made of polyester, you could use any textile material with small porous length.

I enjoyed it today; Blackberry Wine really has a strong flavour, dark red colour and delicious bouquet. So that’s my recommendation this month !!

HOMEMADE WINE BOOK'S COLLECTION

Here you will find a full list of Homemade Wine Books for you !!

HOMEMADE WINE LIBRARY

The Complete Illustrated Guide to Homemade Wine

“The Complete Illustrated Guide to Homemade Wine” is an e-book that will describe, and illustrate, the step-by-step procedures for making home-made wine. The best part? This guide is written in PLAIN ENGLISH and doesn't use a bunch of technical terms - it's written just like I'm writing here!

Home Winemaking: Step by Step


Home Winemaking: Step by Step will teach you how to make wine like a professional, so you can create wine so good that it can be served at any occasion. No matter how important it is, no matter how "wined and dined" your guests are. Using my techinques, you will be producing prize-winning wines time and time again - this is flat-out the best resource on the net for making homemade wine. Bar none!






The Ultimate Fruit Winemaker's Guide.

Finally, a useful guide to quality fruit winemaking!
This essential text and reference offers a complete guide
to fruit wines. It will prove to be invaluable for all winemakers,
from the amateur to the commercial producer.

Written with attention to detail and passion for fruit wine, this
book goes through the considerations for setting up a winery
to the production process, designing a fruit wine recipe to suit
any wine style, analysis, stability issues, packaging and
marketing.

WINE MAKING STEPS No 3

Level IV: Clarification

Solid particles in wine fermentation could be from 3 types: Fruit fibres, Yeast and proteins based particles. After fermentation you should filtrer organic solids (Fruit fibres and proteins based particles) by using a fabric or similar devices. Vaccum could be used too but sometimes it results expensive. The most economic alternative is sedimentation or flotation techniques, depending of solid density.

Yeast is particularly small and it soul be separed from fermented wine by sedimentation and decantation.

During clarification process avoid the contact of wine with air, remember oxygen oxides the wine compounds and provides optimal condition for bacterial degradation.