image homemade rose wine

Fermentation has stopped and I’ve removed all the must. In actual fact I removed the must and then the fermentation stopped because by that time there would be little for the yeast to work on.

The end result of my homemade wine is greatly dependent on what type of grape used. In my case these were mainly sweet black grapes, with a couple of bunches of green non-sweet grapes thrown in for good measure.

I expected a light rosé wine so didn’t want to leave the skins in too long as this would have meant a much redder colour. And because the grapes were mainly sweet, leaving the skins in too long would have made the wine a little more bitter because of the tannin content. How do I know all this? Because I spent my early working years working in a wine merchants. I even managed to pass several exams and if I had kept at it I may even have made Master of Wine. But I didn’t, though I learned enough to know how to make wine and what happens when you do make it in as natural a manner as possible.

As you can see from the bottom of the bottle, there’s a sediment forming. This happens with all wines during the fining process. You can buy products that will greatly speed up this process, but be aware this may leave an odd taste to your wine. I prefer to let nature and gravity take its course. This fining process is where the bits and pieces still in the liquid fall to the bottom. What you have to do is decant the wine several times until you end up with a clear liquid. Naturally, in this process I’m going to lose a bit of the wine each time I decant, so I won’t be doing it that often because all I have is this one carafe and a little extra in another bottle.

The tissue around the top is to allow and any late fermentation bubbles to escape and keep bugs out. Even at this stage there’s a tiny amount of fermentation going on.

Give it another week and I may just have a clear enough wine for a little tasting.

And what’s the ultimate goal? Maybe next year I can manage to get a couple of dozen bottles of my own wine, six dry white, six sweet white, six rosé and perhaps six red. That’s what I’m aiming for.

Next posting will be the telling time, because if it tastes bad I’ll not bother with the wine and just eat the grapes.

Copyright Tom Kane © 2018

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