I am making wine from a kit. It is not my very first kit wine experience but it has been about 20 years since the last one. We made a lot of various wines when the kids were little and got quite good at it. Our wines equalled or surpassed those that were purchased. After years of drinking wines, we have decided that our very favouite are the still, white German wines from the Rhine valley, so that is the kit that I made. Its a Liebfraumilch variety. Gewurztraminer wines are equally as good.
We used to make a Liebfraumilch or Gewurztraminer kit and add a can of Welch's purple grape juice at the beginning. This made the most delicioius of all wines. I didn't do that this time. I figured since it had been 20 years and I had probably forgotten as much about it as I ever knew, I should probably stick to the kit and follow the directions exactly.
A wine kit comes with everything you need in the way of comsumables. You have to supply the equipment. My previous post about wine making covers the basics of winemaking and the equipment needed.
I have all the equipment, but no bottles yet. I will get those soon.
This is the primary fermentor. It is a big plastic bucket with a tight fitting lid and a hole in the lid for the air lock.
This is my helper. He watches over everything that goes on around here. He spent a lot of time standing up, peering into the bucket every time I put something into it but I couldn't get a picture of him doing that.
Metabisulphite powder comes in the kit. Mixed with water it is used as a rinse to sterilize everything and added to the finished wine as a preservative. I don't like the taste of sulphite in wine and it can give me a headache. Hubby is allergic to it and gets a rash from drinking wine with sulphite in it. I did add it to this wine, as per the instructions, but I think I am going to make organic, chemical free wine from now on.
My secondary fermenter is on the kitchen table. We don't actually eat there. (Does anyone?) This is what I did today. This as far as I've gotten to date. The air lock is bubbling away and it looks good! The kitchen smells very yeasty!
In about 10 days I will check the specific gravity with the hydrometer and possibly start clearing the wine and preparing to bottle it.
I'm making wine and I'm so pleased! I got a taste of it while racking (siphoning) from the primary into the secondary today. Its wine, a little sharp and green, but definately wine!