Do you have a question not covered below? If so, call or e-mail us at info@thegrapegallery.com . Well do our best to get an answer for your questions.
Q. Do I need to use special water to make my wine?
A. Generally speaking, if you can drink your tap water, you can make wine with it. The overall concern is the purity of your tap water, and the amount of chlorination in the water. Chlorine can interfere with yeast activity leading to incomplete or stuck fermentation. You can get around this by drawing the amount of water you need and letting it age overnight at room temperatures. This allows the chlorine to dissipate. You can, of course, use bottled water, such as R.O. (reverse osmosis) treated water.
Q. My basement where I make my wine is cool. Will this affect my wine?
A. Most wine kits are designed to ferment between 20-25 degrees Celsius (70-77 degrees Fahrenheit). Temperatures above 30 degrees Celsius may inactivate the yeast, while temperatues below 20 degrees Celsius will prolong the time required to make the wine. Use a heating pad, or preferably a heat belt (brew belt) to maintain the correct temperature during fermentation.
Q. I'm new to making wine. What is the most critical element to success?
A. There are 3 critical elements - cleanliness, cleanliness, and cleanliness. Make sure that all equipment that will come in contact with your wine, and all bottles, are meticulously cleaned and sterilized. A sterilizing solution may be made by dissolving 50 grams of metabisulphite in 4L of water. (This can be retained for future use.) This solution will sterilize on contact. Be sure to rinse all traces of sterilant from your equipment and bottles before proceeding. Failure to sterilize and rinse properly may result in an unsuccessful wine. Check with our staff for equipment that will help make this process easier and relatively painless!
Q. How much room do I need to make wine?
A. A bare minimum of room required is approximately one square meter, or yard, of space. A counter where you can leave your wine to let it settle before bottling is neccesary.
Q. I've never made wine before. How hard is it to make?
A. It is very easy to make, and can be done by anyone by following a few simple directions, which are included in every wine kit. Pour the concentrate out of the bag into your primary fermenter, add the required amount of water, and add yeast, as well as any other additives that are recommended in your kit at this point. Wait with loving patience. Transfer to a carboy, wait some more, add a couple more prelabelled packages, wait some more, and bottle. The actual total time required, (wait time not included) is probably around 3 - 4 hours. Your first batch may take a little longer, your succesive batches, once you get the process down pat, will take less time. And remember, we are always here to help you with any questions you may have. - just give us a call.
Q. I'm interested in making beer. Is it hard to make? Can I use the same equipment I use for making wine?
A. Beer is as easy to make, if not easier, than wine. The process is basically the same. You can use all of the same equipment, although a different primary fermenter is recommended. Your primary is typically a plastic pail, and tastes can transfer, even though the plastic fermenters are food grade. Don't take a chance - pick up an extra fermenter.
Q. How much does it cost to make wine?
A. Your initial investment in equipment, depending on the starter kit you want, can be as little as about $60.00. The actual wine kits can be as little as about $40.00, and ranging upwards to around the $140.00 mark for the ultra-premium kits. They all make 23 litres, or 30 standard 750ml bottles of wine. That's less than $2.00 per bottle, to under $5.00 for the top line. Our staff would be happy to discuss the various merits of the different kits. Give us a call.
Q. I've had "home made" wine in the past, and it wasn't very good. What's changed?
A. The wine you make from today's kits will produce wines that often surpass commercial wines that are 10 - 20 times more expensive. If you dress your bottles up with professionally designed labels and shrink tops, available at our store, you don't even have to tell your friends that it's home made - and they won't know - although you will be proud to proclaim it as yours. Today's kits have come a long way, and are made from grape varietals from around the world. Try one - you and your guests will not be disappointed - guaranteed!
Q. What's a hydrometer? How do I use it?
A. A wine hydrometer is an almost mandatory piece of equipment when making wine. Inexpensive, it measures the progress of fermentation in your must (wine). Initially, when your wine is first made, it will probably read in 1.08 to 1.09 range, depending on the kit you have purchased. By about day 8, it will probably be down in the 1.01 or lower range,(time to rack your wine to a carboy) and by about day 20 will be down in the .995 range, which is an indication that your wine has finished fermenting. By tracking the hydrometer reading, from start to finish, it is then possible to calculate the alcoholic content of your wine.
Q. My wine isn't clear. What can I do?
A. If you have followed the instructions in your kit, your wine should be clear and ready to bottle. If not, an additional racking off the sediment to a clean, sterile carboy and allowing additional clearing time may help. If not, then come into the store, where additional clearing agents may be purchased. Filtering is NOT the cure for a cloudy wine. Get the wine clear first, then filter for perfect clarity and final polishing. If you purchased your kit from us,
The Grape Gallery will
loan you a filter machine, and even a floor corker if you need one to complete your bottling process. If you have multiple carboys to bottle, check out our POWER BOTTLING unit, which is available for a minimal daily rental fee.
Q. My wine is too dry, almost sour. What can I do?
A. Most kit wines finish dry. If this taste is not to your liking, a wine conditioner, available at our store, may be added. Always taste your wine at each step of the process, and before you bottle, Be careful with the conditioner, though - a little goes a long way, and you don't want to over sweeten your wine. If the acidity level is too high, you can also add small amounts of precipitated chalk to your must.
Q. What are the best conditions to store and age my wine?
A. If you intend to store and age your bottled wine for a long time, then temperature becomes critical. Wine stored at temperatures between 10 - 18 degrees Celsius (50 - 64 degrees fahrenheit) will gently mature at an ideal rate. Light should be at a minimum. If the storage conditions are warmer, the wine will mature rapidly, so avoid prolonged aging.