Homemade wine - Start making your own wine and save...
For great tasting homemade wine go here for all the information.
Homemade wine can be a delicious and unique addition to your entertaining menu and will allow you to express your own creativity and unique tastes. Homemade wine can be paired with a meal, cheese or dessert, or used for cooking or drunk by the glass. Most wines take months or even years to ferment and be readied for a taste test. Homemade wine making will allow you to learn about the process of making wine and why it is a lifelong passion of the professional wine maker. When you do purchase a bottle of wine from the local bottle shop, no longer will you just select that bottle you are used to, you will read labels more carefully and understand more when it says about the peppery, fruity, robust, rounded, soft and many other descriptions of the wine.
Heat will cause the homemade wine to age too fast and become ruined. Keep the temperature between 50 and 59 degrees Fahrenheit. Heat the mixture until it comes to a boil. Boil for five minutes, then remove the Dandelion/sugar/water mixture from the heat.
Store your homemade wine somewhere that it won't be disturbed and is free of vibration to prevent any sediments interfering with the successful maturation of the wine. Store the wine on its side for the first several weeks. Wine should be stored in a cool clean place (a dry, clean cellar is good).
Add about 6 teaspoons of acid blend, a campden tablet, a quarter teaspoon of grape tannin, a half teaspoon of pectic enzyme, and a package of wine yeast. You then prepare it as you would any other wine. Add this mixture to the fruit and sugar mixture. Add wine yeast supposedly ensures fermentation and keeps the bad yeast from starting. It will take a couple of days (depending on the room and wine temperature) for the primary fermentation to start but when it does you will smell gas being released and a cap of grape skins will rise.
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