The pleasure people get from wine is an ageless joy that has been enjoyed for centuries. Whether you have enjoyed with your meals, alone with that special someone, in social situations, a great wine is remembered by the drinkers even after the bottle is gone. The romance that we have with wine has been apart of our existence since the dawn of time. Our history of winemaking shows that wine has been around from at least 8000 years and archeologists have found evidence that man has been making mead (a honey based wine) around 10,000 years ago. When you are learning How to Make Homemade Wine you need to know that throughout history wine has been an important part of life for many peoples.

The truest form of wine is those made from the fruit called grapes, its juice is fermented and bottled with great care. In the world there are many types of grapes, however by far the highest quality wines are made from the European wine grape Vitis Vinifera. It has the delicate balance of flavors, sugar, aromas and other great qualities needed for a good wine are available in this type of grape. The grape is thought to have been found in the Caucasus region of Europe. The area is surrounded by the Black Sea, the Caspian Sea, and the Caucasus Mountains and is located in the modern nations of Georgia and the southern part of Russia. Vitis Vinifera has been cross bred with many hundreds of grape varieties, each suited to the geography of it location and produced to have its own distinct types of wine.

The art of viticulture (growing grapes) and the art of viniculture (growing grapes for wine) are many thousands of years old. In Mesopotamia, now modern day Iraq, which sits between the Tigris River and the Euphrates River were the very first civilizations in history to cultivate grapes and where viniculture was fist practiced, some thousands of years ago, In the Code of Hammurabi, is the earth’s first written law that contains the laws governing how wine should be made and sold over 4000 years ago.

We may never find out how the men learned how to make wine from grapes. The ancient Greeks have stories that tell us that Dionysus, the Greek God of wine and vegetation taught the ancient Greeks how to grow grapes and what process was needed to make wine. The Greeks became the first people in recorded history to plant vineyards for commercial use and to market those grapes to people of other countries over 3500 years ago.

Wine was a very popular drink for the ancient civilizations and was also held to be sacred as well. Wine was a part of many religious rituals and celebrations. The Greeks with their love of sea travel spread the news about growing grapes throughout the Mediterranean basin. They taught many other peoples the art of making wine, and how to grow grapes which is evident in the planted vineyards that showed up in lands from the Black Sea in the East to the East side of Spain in the west.

Wine drinkers of today would have been disappointed in the Greek wine of yesterday. The wine was stored in such a way that the flavor tasted more like turpentine than the wine of today, this is due in part to the fact that the storage vessel were lined with a resin substance that mixed into the wine to give it this awful taste. In addition to that, they flavor the wine with many different spices, herbs, flowers and even some perfumes; they also cut the wine with water before drinking it.

Then the Romans came along and borrowed some of the Greek culture for growing grapes when they conquered this civilization. Viticulture moved from the Greek to the Romans. When the Roman Empire expanded, viticulture expanded as well, vineyards were planted in many different areas all over Europe, in places that would later become France, Germany, Italy and England. The many vineyards under the Roman rule are still producing grapes for wine today.

Around 476 AD, the Romans fell at the feet of the German invaders. Europe settles a setback in political and scientific areas, with the institutions of learning stopping for a while. Viticulture survived the ravages of this problem because the Christian Religion picked up the making of wine, these early monks helped to preserve the method of wine making and even took over the vineyard that were necessary to practice them. The monks taught each other how to make homemade wine for sacraments and other religious reasons.

The renaissance in Europe along with the many travels of Columbus brought a revival of trade, science and as well as many other areas. The Europeans expanded to the New World, they took along wine making and by the 1500′s viticulture was introduced to the South Americans in Chile and in the 1800′s Spanish missionaries were growing grapes in California.

In North America, Leif Eriksson, stumbled upon the abundance of grape vines growing, on his voyage in 1000 AD, he called the area he found Vineland. Even though there were many grapes, they were not suitable for wine making. The species of grapes was called Vitis Lambusca, which thrives in New England all the way to Indiana and all the way down to Georgia. Good wine from these native grapes was almost impossible to make. The European wine would not grow on the soil and in the climate of North America, The viticulturalists from France went to Delaware to try and turn the Vitis Lambusca wine into good wine, they were unsuccessful.

A gentleman named John James Dufour was the one to have the first success in viticulture with these grapes in the 1800s. From the work that Dufour did, others took up his work and started the process of crossbreeding, nourishing and cultivating until they had the very first good grapes. From these efforts many different types of grapes emerged, places like Concord, Niagara, and Delaware were getting the American East their start in the wine industry. Ohio, New York and New Jersey developed even more important wine producing regions. About this time wines from California appeared, it was discovered that the European grapes could grow in these areas, because of the climate and the type of soil found there.

Then the bottom fell out of the European wine industry, with the introduction of the eastern American root louse, phylloxera, to the vineyards of Europe. The insect destroyed most of the European varieties in Europe, Australia and even in California. Almost all of the worlds stock of the Vitis vinifera was destroyed. However there were some American varieties that were unaffected by the parasite, and the European grape was saved by grafting the European variety of grapes with the American rootstocks. The European vineyards recovered from the disaster and were on the comeback all in the middle of the 19th century. 

Today wine is produced everywhere and is drunk by millions of people In North America the grapes are hybridized by crossing them with European and American varieties have completely changed how wine tastes and is produce throughout Eastern United States. This study of the history of wine is great for learning what made the wine that you drink or make tastes so good.

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If you are interested in reading more free wine making articles and sign-up for a free e-course visit the author’s websites www.howtomakehomemadewine.infohttp://www.howtomakehomemadewine.info and www.winemakingequipment.bizhttp://www.winemakingequipment.biz
By: Randy T. Slabey
Copyright 2008 RTS Leasing LLC
How to Make Homemade Wine

How to Make Homemade Wine | Discover How to Make Your Own Unique Wine

If you want to learn how to make homemade wine, there is no reason for not doing it. You don’t need a license, a cellar, and the utensils you need are probably in your home to begin with. It doesn’t take a lot of work either to learn How to Make Homemade Wine.

The first issue you need to learn is the do’s and don’ts of winemaking.

<b>Do

- Rack at least once, and twice if possible.

- Use new corks and boil the old ones.

- Keep your first ferment covered.

- Keep the secondary fermentation air-free.

- Keep your equipment clean.

- Keep all bottles filled.

- Add sugar by stages and keep records with high level of detail.

- Keep red wines in dark bottles so they don’t lose their color.

- Use trustworthy yeast nutrient frequently.

- Make wines too dry rather than too sweet: add sugar later.

- Use fermentation traps.

- Taste the wine at intervals to make sure the process is going well.

Don’t

- Sell your wine. It is illegal. Don’t try to distil your own wine either.

- Let vinegar flies come in contact with your wine.

- Use metal containers.

- Use tools or containers made out of resinous wood.

- Forget to stir a must twice a day.

- Use too much sugar.

- Try to speed up fermentation by increasing the temperature.

- Be impatient.

- Let dead yeast or sediment anywhere close to your wine.

- Filter for no reasonor too soon.

- Store your wine in unsterilized jars or bottles.

- Bottle your wine before it’s done fermenting.

- Employ screw-stopper bottles.

Now that you have a good sense of what you should do and what you shouldn’t, I will share with you one of my favorite wine recipes and in no time you can learn How to Make Homemade Wine.

Either black, green or amber grapes can be used for this recipe and the resulting wine will suit almost every taste.

2 bags (4 lb.) of grapes – 2 bags (31/2 lb.) of sugar – 1 oz. yeast

1 gallon water.

Separate the grapes from the stalks and then crush them by hand. Pour the boiling water over them and leave to soak for forty-eight hours. Strain and put the juice through a jelly-bag. Allow to drain and then pour into the fermenting vessel and add the sugar.

Mix until the sugar is dissolved -this will take a lot of time with cold grape-juice. When all the sugar is mixed well sprinkle the yeast on top and stir in. Seal, and ferment for fourteen days; after which proceed with bottling. It’s so much bliss to learn How to Make Homemade Wine.

If you want to get over 145 step-by-step recipes and learn all the secrets to making your own wine, visit my website: www.secretsofwinemaking.comwww.SecretsOfWinemaking.com – How to Make Homemade Wine

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The key to understanding how to make homemade wine that will age well is that all wine, regardless of whether you made it at home or bought it from a vintner or store, will eventually spoil if left unconsumed. This means you have to make or buy wine that will last only a specific period of time so that it ages gracefully before you opt to consume it.

Learning How Wine Storage Aids You in the How to Make Homemade Wine Process

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The how to make wine at home process hinges on the use of proper wine storage facilities, such as a wine cellar, so that the wine you do make will last for a longer time in safe conditions. If the wine has been stored correctly, it allows wine to age properly so that both the bouquet (the wine aroma) and the flavor will still be of optimum quality. Since making homemade wine costs big money (even when you’re aiming to wind up with cheap wine) you will want to make your homebrews last longer so that you enjoy them longest.

The storage room or wine cellar you select has to be both dark and humid (damp) and has a stable room temperature of about 55 degrees Fahrenheit, with humidity hovering around 80%. The room temperature has to avoid wild temperature changes and stay at the cool 55 degrees Fahrenheit level so that the cool temperature will retard aging of your wine. If your storage room tends to be rather warm, then your wine will age faster (and you risk wine spoilage too.)

If you cannot find a good dark and damp room, one option (though more expensive) is to use an electricity-powered wine refrigerator. You can also try simply using the basement in your home, if any. The refrigerator is good for those areas that cannot guarantee stable temperatures for various reasons, so if you can find the budget to pay for the electrical costs of running a wine refrigerator this may be feasible for your place.

Another consideration in wine storage is that all wine bottles should be stored horizontally, not vertically. This allows the wine itself to stay in constant contact with the cork (if you still use cork-topped wine bottles) so that the cork be kept moistened 24/7. This round-the-clock moistening of the cork allows it to keep your bottle tightly capped without the cork being distorted out of shape if it dries out. In turn, if the bottle is air-tight and cannot get past the cork, oxygenation of your wine cannot occur and you can age your bottled wine much longer than you may suppose. This is also why you need a room with high humidity – the humidity in the air keeps your cork stable and moist, preventing a drastic drying out of the wine bottle cork.

Selecting the Correct Wine Refrigerator for Your Storage Needs

A wine refrigerator is not the same as your standard family-sized refrigerator. Actually, to choose your correct wine refrigerator, you need to know how many bottles you plan to store in it first. Some wine refrigerators may be able to store a minimum of six bottles while the larger wine refrigerators can accept more wine bottles for storage. But your wine refrigerator can only absorb so many bottles so you have to compute your capacity well, to avoid surpluses. If you will be using a wine refrigerator it is far better to under produce than to over produce wine.

Family refrigerators used to store food like meat and veggies might be convenient for such food storage but are generally unacceptable for wine storage because the family refrigerators are too cold. The food refrigerator has to be kept colder than 50 degrees Fahrenheit to preserve food which means that your wine will be stored in conditions that are far too cold for its best aging process. Another reason you cannot use your family fridge to store wine of good quality is because you often open and close your fridge to get food, drinks and other stuff – this means the wine you store there will be subjected to fluctuating temperatures which is equally bad for wine.

To make matters even more complicated, different types of wine will require different ranges of temperature for wine storage. This means if you have a variety of wines to store in just one wine refrigerator, you may be surprised why some wines do well here and some do not do as well. The dry white wines plus the blush and rose varieties all have to be stored in the vicinity of 55 degrees only. Sparkling wine and champagne is never kept refrigerated for wine storage. Light red wine will thrive at exactly 55 degrees. Any full-bodied wines you plan for wine storage has to be kept cooler than 55 degrees as well. As you can see, since each type of wine has its own cooling needs, you may have a better chance of keeping all your wine stored well in the wine refrigerator if you only use one variety of wine.

If you are eyeing to make a huge batch of wine, it may be more practical to store this huge batch of wine in a wine cellar instead.

If your area’s climate doesn’t make it feasible to have a wine cellar or even a basement, then choose the wine refrigerator but make small batches of wine only. This also gives you some maneuvering room should your wine spoil, so you can analyze what went wrong and make the necessary changes in your home brew process. If you are still in the learning stage for that recipe, small batches are good for testing the outcome first, before you progress to making big batches.

Always compare terms and conditions plus retail prices for different brands and models of wine refrigerators too before buying one. The features of the wine refrigerator for cooling and storage should always take precedence over the external shell.

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By: Randy T. Slabey
Copyright 2008 RTS Leasing LLC
How to Make Homemade Wine