In Oregon, they usually fall on the higher side. If you are in a six-gallon carboy, rack down into a five-gallon one. corks. The theory behind this is that Start with white Pinot Noir and then ferment it again to make blanc de noirs. White Wine Recipe. Eventually, usually within that first month, all activity will come to a halt. To make red wine you would use red grape juice and ferment it, with the same technique, at 30°C-35°C for ten days. Inspect the grapes as they must be clean and discard You can also stomp them the old-fashioned way with clean feet in a clean bucket. OK, here are the procedures, (in this humble narrator's opinion), for making white wine from wine grapes, such as Pinot Gris, Chardonnay, Gewurztraminer and Reisling. Of course, the red skins of grapes start dying the juice really quickly so winemakers work extra fast, usually opting to harvest on a cool morning and get the grapes to the cellar and pressed as fast as possible. must in the primary fermentation container. Over the past few years, we have been recommending 100 pounds of red grapes for each 5 - 6 gallons of wine that you wish to make. This makes the juice run off more easily than just trying to squeeze wet jelly by itself. sediments after fermentation, and for topping up during racking (siphoning from one container to another to leave sediments behind). Frozen Red musts (grapes) shipped directly to your door via UPS anytime of year. Main Street sells ONLY food-grade plastics. Harvest grapes once they have reached 19 to 22 percent sugar (19° to 22° Brix). If you already have added a clarifier, it should be crystal clear by now. To provide the perfect environment for yeast cells to As it happens, some of the best red grapes for producing white, rosé, red, and sparkling styles have thinner skins too. will certainly enjoy the reward. Fill the airlock halfway with water, attach the airlock in the You should use green wine bottles made of glass that use a cork seal, and they must have no nicks or How on earth is this possible? carefully compresses the cork and inserts it precisely into the bottle. Have airlocks on your carboys and jugs. We will also do free refractometer tests on your "backyard" clusters if you bring them into the store close to harvest time (early September to mid-October, depending on environmental conditions and altitude, etc.). (Again, trust me....). Other than that, this should get you through the basics of it all... Where did you get your grapes? wine as possible to age in bulk. Again, I recommend the destemmer/crusher, but if you want to try it yourself, plan on ten to twelve man-hours for one hundred pounds of grapes in order to do it properly. How White Wine is Made. The wine press used to make white Pinot Noir is a special pneumatic press (this style of press is used for white wine making) which crushes the grapes but filters off the skins and seeds. Remember to sanitize all your equipment and bottles including the After that month, rack your wine into another (second) glass carboy. Stir until sugar is completely dissolved. Transfer to a fermentation jug like a carboy with an airlock. is recommended to store red wine at 10-13º C (50-55º F) in a dark room, however I do not ". Put the lid on and shake the bottle. environment to prevent airborne contaminates spoiling your wine and allowing gases to escape. Learn about the different methods used to create sparkling wine. Good grapes make good wine, and bad grapes make bad wine. Most white grape wines should fall between .5 parts per thousand and .85 parts per thousand tartaric acid. After 5 to 15 days, depending, your hydrometer reading will fall to about 1 degree Brix, or 1.010 specific gravity. sulphite which is a natural compound that inhibits bacteria and acts as an antioxidant.