With this information you can determine your wine’s alcoholic content or simply monitor the progress throughout the home wine making process. It measures the concentration of sugar in your wine at any given time. You may decide to purchase a Wine Making Hydrometer.However, you must first add a wine making stabilizer such as Potassium Sorbate, or there will be a strong chance of re-fermentation occurring in the bottles. If you prefer your wines sweeter, simply add sugar, honey, etc. The wine will be dry tasting when done fermenting.Getting the fermentation too warm could result in off-flavors in the wine. Getting the fermentation too cool could result in the fermentation stopping before all the alcohol is made. During the wine making process, it is very important to keep fermentation temperatures stable between 70-75 degrees F.Just follow the directions provided with the Campden Tablets. Four crushed Campden Tablets to each quart of water makes a good sanitizer. Be sure to thoroughly clean all the home wine making equipment and home wine making supplies before getting started. Being sanitary is one of the keys to great home wine making. This will help you to avoid the mistakes that have been most commonly made by beginners. Before starting your first batch of homemade wine you may want to take a look at the following article listed on our web site: The Top Ten Reasons For Fermentation Failure.* For a list of basic wine making recipes go to our home wine making recipes page. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine. Stir in 5 Campden Tables that have been crushed and then bottle. Once the wine has cleared completely, siphon it off of the sediment again.Be sure to give the wine plenty of time to clear up before bottling. The wine hydrometer should read between 0.990 and 0.998 on the Specific Gravity scale. You may want to verify with your wine hydrometer that the fermentation has completed before continuing on to the next step. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear. Attach a wine airlock and fill it half-way with water.If necessary, add water back to 5 gallons. Get as much liquid as you can, even if some of the sediment comes with it. Siphon the wine off the sediment without stirring it up. You can easily remove the pulp by lifting out the fermentation bag. Siphon the wine into a carboy in a careful manner, so as to leave the sediment behind. After 5 to 7 days remove the pulp from the fermenter and discard.Typically, 70% of the fermentation activity will occur during this 5 to 7 day period. You should start to see some foaming activity within 24 hours of adding the wine yeast. Allow this mixture (must) to ferment for 5 to 7 days. Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel.During the 24 hours the gas leaves the container making it safe to add the wine yeast. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. Cover the fermenter with a thin, clean towel and wait 24 hours.Adding the wine yeast at the same time you add the Campden Tablets will only result in destroying the yeast. Do not add the wine yeast at this point in the process. Add water to equal the batch to 5 gallons. Collect any pulp in a fermentation bag and submerge the bag into the wine making mixture. Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter.
ADDING JUICE DURING BOTTLING WINE HOMEBREW SKIN
Doing so will cause too much bitterness from the skin and seeds of the produce to be incorporated into the resulting wine. Food processors, blenders and such should not be used for this purpose.
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It is important to understand that you can over-process the produce. You may have to use a potato masher or a piece of clean, sanitized wood to crush the cranberries. Prepare the cranberries by crushing them.
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10 Campden Tablets (5 prior to fermentation and 5 at bottling time).