Wine Making Worksheet
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Photo by Runningwolf
Below is a self-made, step-by-step checklist for making wine. Feel free to print it out and use it as a guideline for your next batch.
*Fruit: _____________________ Date: ______________
*Gallons: ___________________ Batch # ____________
___ *Wash fruit thoroughly
___ *Remove stems, cores, and cut into small pieces
___ *Freeze fruit until solid
___ *Sanitize everything with K-Meta = 3 tbs per gallon of water
___ *Thaw fruit
___ *Amount of fruit used: __________
___ *Add the right amount of water = 1 gallon for 6 pounds of fruit
___ *Amount of water added: ___________
___ *Add 1 crushed campden tablet or 1/16 tsp of must per gallon. This kills all the bad things and stuns the wild yeast so your yeast will take over.
___ *pH: _________
___ *Acid blend added if needed: __________
___ *pH: ________
*Other ingredients: _____________________________________
*Comments: __________________________________________
*Wait 24 hours
___ *Add pectic enzyme = ½ tsp per gallon = Amount added: ________
Pectic enzyme breaks down the fibers so you will get more juice.
___ *Add tannin: Check chart to see if it is needed. = Amount: _______
Tannin is what gives it that tart taste, may or may not need it.
___ *Check pH and adjust with acid blend to approx. 3.6 pH = ______
Start slow and ease up on 3.6 - Low pH/High acid keeps bad things from growing in the wine.
___ *Check TA with “wine acid content kit” or pH Meter = Target is .60
*See article at end of procedure
___ *TA before __________
___ *TA after ____________
___ *Add Bentonite = ½ tsp per gallon or 2 ½ tsp per 5 gallons. Not sure Bentonite does a lot at this point.
___ *Add yeast nutrient = 1 tsp per gallon. Amount added: ___________
A shot in the arm for the yeast.
___ *Add yeast enigizer = ½ tsp per gallon. Amount added: __________
Probably don’t need this, but why take the chance?
*Comments: _______________________________________________
_________________________________________________________
Wait 24 hours.
___ *Add sugar syrup to get a SpGr or 1.080 to 1.085. Don’t just add sugar, make a syrup of sugar and wine and add slowly, checking SpGr as you add the syrup. Keep SpGr in this range, the higher the SpGr the more alcohol which will hide the fruit flavor.
___ *Amount of sugar added: _______________
___ *Add one package of yeast =“Red Star Preimier Cuvee” = General Purpose yeast-------- Lavlin 7B1122 = This yeast is suspose to bring out the flavor in fruit wines. Or “K1v1116” (this yeast is a very aggressive yeast).
___ *Type of Yeast: ________________
___ *Make a starter for the yeast, with a ½ cup of warm water add yeast and a little sugar and cover with a towel and let set until it starts fermenting. Usually takes about 15 to 30 minutes. I've done it without making a starter and with making a starter, seems to work good without making a starter.
___ *Add yeast to must. Some say to just sprinkle it on top of the must so it will be exposed to more oxygen, I've done it both ways and can't tell any difference .
___ *Place towel over must and maintain a temperature of 70* to 75*
___ *Monitor SpGr and when it gets to 1.015 to 1.010 transfer to carboy with air lock. You are still producing CO2, so I just pour the must in a paint strainer bag that is fitted on a 5 gallon bucket and squeeze it good. *You can use this "crud" to make a second batch, just use half as much water and check pH, no need to add anything else.
___ *Date transferred to Secondary: ______________________
___ *After SpGr reaches .995 to .990, and does not move for three days.
___ *Rack to carboy with air lock and stabilize.
___ *Add crushed campden tables or K-Meta - 1 tablet per gallon or 1/16 tsp of K-Meta and ½ tsp sorbate. Add to empty carboy before racking.
___ *Date stabilized: ______________
*Wait 24 to 48 hours before back sweetening.
___ *Back sweeten to a SpGr of approx 1.020 to 1.025. That’s what I back sweeten to. Make a simple syrup using your wine and sugar.
___ *Amount of sugar added: ________________
___ *SpGr after back sweetening: _____________
___ *Degassing is done by splash racking/whip or vacuum pump.
*Wine should be at 75*F when degassing.
___ *Rack when you get ½ to ¾ inch lees on bottom of carboy.
___ *Date racked: ______________
___ *Date racked: ______________
___ *Date racked: ______________
___ *Add clearing agent
___ *Date clearing agent added: ______________
___ *Date racked: ________________
___ *Date racked: ________________
___ *Date bottled: _______________
___ *Number of bottles: ______________
TA Using pH Meter
6.) Use your pipette to draw 15cc sample of wine (must) and place in 250 ml Flask or 50 ml Beaker. To draw a sample into the pipette, apply a vacuum (you may gently suck on the red end) to the end of the pipette when inserted in your sample. “Do Not Use This Pipette to sample the .2N Sodium Hydroxide”.
7.) Draw 20 cc of water into your pipette and add it your sample.
8.) Fill the syringe with 15-20 cc of .2N Sodium Hydroxide and gently squeeze the solution into the top of your “Closed” burette. “Caution Sodium Hydroxide is Hazardous”. Avoid all skin contact, if contact occurs wash with water. For eye contact wash with cool water for 15 minutes and seek medical attention. If swallowed contact your poison control center immediately.
9.) Place an empty container under the burette (not your wine sample) and slowly open the burette valve (stopcock) and allow 1-2 ml’s of solution to escape and fill the burette spout. Close the valve.
10.) Record the amount of solution in your burette. You will subtract the amount used from this number to determine your TA.
11.) Measure the pH of your sample with your pH meter and place your wine sample (flask) under the burette.
12.) With one hand on your wine sample and the other on the burette valve, gently swirl the sample while “SLOWLY” adding sodium hydroxide.
13.) Stop frequently and measure your pH with your meter. With practice you will be able to hold your pH meter in your sample while swirling and adding sodium hydroxide.
14.) Titrate until your pH reads 8.2. Slow down as your pH approaches 8. It is easy to over shoot your target.
15.) Record the ending solution level in your burette once you’ve achieved a pH of 8.2 in your sample.
16.) Subtract the recorded starting solution level from the ending solution level to determine your TA. Your TA equals .1 times the amount of .2N Sodium Hydroxide use to reach a pH of 8.2 in your sample. If you used 5 ml of solution to reach a pH of 8.2 your TA is .5g/L.
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