1.
What is a standard serving wine?
5
ounces at 12% alcohol by volume.
2.
What are the step by step instructions for home wine brewing?
Click here for detailed instructions.
3. How do I estimate serving sizes?
Calculate number of people, multipy by four and this gives you the maximum number of standard drinks.
4. How do I store wine?
In an area with minimal light exposure and a temperature of seven to thirteen celsius.
5. What is the ideal fermenting
temperature?
Twenty to twenty-five celsius.
6. What is a fermentation lock?
It is a device which prevents oxygen and spoilage from entering wine while
at the same time permitting the escape of carbon dioxide gas. Lock should be half filled with water or sulphite solution.
7.
What is the difference between fresh juice, sterile juice and
concentrated wine kits?
Fresh
juice is the purest form of juice as it has not undergone any manipulations or process to eliminate nature elements found
in grapes. Fresh juice requires refrigeration to prevent fermentation.
Sterile juice generally comes in 23 litre pails.
The addition of year is necessary as the juice has undergone a mechanical process to kill yeast cells, good bacteria
and etc. Sterile juice does not require refrigeration.
Concentrated wine kits need the addition of water to achieve the proper volume
prior to the addition of yeast. Wine kits generally come in cardboard packaging with additives enclosed.
Wine kits do not need to be refrigerated.
8.
How can I check the progress of my wine fermentation?
By
using a hydrometer. Day 1 reading - S.G. 1.080, Day 8 reading - S.G. 1.010 or lower, Day 20 reading - S.G. 0.995. Fermentation
complete.
9.
How do I prepare my wine bottles?
All bottles should
be cleaned and sterilized wth a sterilizing solution (i.e. fifty grams of metabisulphite in four litres of water).
10.
How much finished wine would be produced for one hundred
kilograms of grapes?
Seventy
litres of wine. 1.45 kilgrams of grapes produces one litre of wine.
