Back in the mid to late 1990′s I used to be a wine maker.  I liked this pretty minor foray into chemistry that produced an end result that I could drink… well at least I thought I could.  (Many of those earlier batches were less than desirable.) 

Home wine making has really changed very little from when I did it then to now.  The basic equipment is still the same, and the chemistry and process certainly hasn’t changed.  What I do find to be different is the availability and quality of wine making kits.

A wine making kit contains all of the necessary juices, flavorings, chemicals and other additives to turn juices into wine.  The kit certainly takes away any of the relatively minor complexities that you would have found in wine making.  You no longer need to worry about acid content, brix (amount of sugar in juices), and pH.  If you can read and follow simple instructions – Step by Step – you too could be an at home winemaker.

The general process involves:

• 1. Primary fermentation – where the majority of the sugars are turned into alcohol by yeast.
• 2. Secondary fermentation – where the yeast continues to consume the sugars and
• 3. Clarifying – get rid of any residual “cloudiness”.
• 4. Bottling – taking your large batch and putting it into individual bottles for further aging and future drinking and gifting.

Since I am renewing my interest and it is late in the year making fruit difficult to gather I decided I was going to make a few different kits over the course of the winter.  Keep in mind that wines, particularly the reds will need a bit of time to age and may not be ready for consumption for many months after you bottle them. You also want to keep in mind that the fermentation of the batches can take varying amounts of time based on many variables.  Don’t try to rush the process!

Over the next few posts I will take you through my experiences with a couple different wine kits… step by step.  My next post will be on Getting Ready – A Wine Makers Equipment.