Nashwood Winery Winemaking Supplies

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Simple Steps Involved in Winemaking

Red Wine From Grapes

Step 1 - Day 1

Crush and destem the grapes and put into the primary fermenter.

Step 2 - Day 1

Check the specific gravity (SG) with the hydrometer. Adjust the sugar if need. Check the

pH and acidity. Adjust the

pH and acidity. Ideal must number are a pH of 3.3 to 3.5 and

the SG at 1.080 to 1.100.

Step 3 - Day 1

Rehydrate the yeast and add to the must.

Step 4 - Day 2 to 7

Punch down the cap of grapes that rise during fermentation. Punch down the cap two

to four times a day.

Step 5 - Day 7 to 14

When fermentation is complete then press the grape skins and rack (transfer) the juice

to a carboy.

Step 6 - 1 to 3 Days after Step 5 (if applicable)

Transfer to another container and add malolactic culture and oak.

Step 7 - Each 30 to 90 days

Transfer to another container. Check to see of malolactic fermentation is complete.

Adjust SO2, and acidcity. The

transferring is to leave the sediment behind to produce a

clear wine. Use fining agents if applicable.

Step 8 - After 9 months

Proceed to bottling. You many want to wait longer to provide the wine to age longer in

bulk.

White Wine From Grapes

Step 1 - Day 1

Crush and destem the grapes.

Step 2 - Day 1

Press the grapes and put the juice into the fermenter.

Step 3 - Day 1

Check the specific gravity (SG) with the hydrometer. Adjust the sugar if need. Check the

pH and acidity. Adjust the

pH and acidity. Ideal must number are a pH of 3.2 to 3.4 and

the SG at 1.070 to 1.100.

Step 4 - Day 1

Rehydrate the yeast and add to the must.

Step 5 - Day 7 to 14

When fermentation is complete then rack (transfer) the wine to a carboy.

Step 6 - Day 7 to 14 after Step 5 (if applicable)

Add the malolactic culture and oak.