How to prepare the basic red wine from grapes (Hi, I am new)

Discussion in 'Wine Making from Grapes' started by parani, Mar 16, 2019.

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  1. Mar 16, 2019 #1

    parani

    parani

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    Please give the steps and chemicals required to prepare the home made red wine from grapes
     
  2. Mar 16, 2019 #2

    Chuck E

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    You can read the threads here in the forums. You will find recipes and other information.
    The MoreWine website is a great place to read about the process.

    https://morewinemaking.com/content/winemanuals
     
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  3. Mar 16, 2019 #3

    Johnd

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    Recently, someone posted a pretty cool flowchart of the process, was it you @cmason1957 ?
     
  4. Mar 16, 2019 #4

    salcoco

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  5. Mar 16, 2019 #5

    heatherd

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  6. Mar 16, 2019 #6

    cmason1957

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    yes it was me. Now, I wonder where I put that?? Not just which thread here, but in my pictures.
     
  7. Mar 16, 2019 #7

    cmason1957

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    There they are. Woo Hoo, Sometimes I still can remember stuff, college in the 70's didn't get all my brain cells!!!

    redwinemaking.PNG
    Red Wine Making Above


    whitewinemaking.PNG
    White Wine Making
     
  8. Mar 16, 2019 #8

    salcoco

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    you forgot two steps aging and drinking. great job though!!!!
     
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  9. Mar 16, 2019 #9

    cmason1957

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    I really, really wish I had the artistic talent to make those. I found them on the web somewhere. And yes, I agree aging and drinking have been left out. Good thing we don't leave those steps out.
     
  10. Mar 17, 2019 #10

    parani

    parani

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    wow, thanks for the details. i will try to start with your ideas
     
  11. Mar 17, 2019 #11

    jgareri

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    This is copied straight from the piambianchi book
     
  12. Mar 17, 2019 #12

    masic2000

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    Nice diagram. Sometimes pictures speak a thousand words . . .
     
  13. Mar 18, 2019 #13

    jpwatkins9

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    Just checked my Cabernet Sauvignon yesterday, started August 11, 2018 from Texas Hill country grapes we picked that day. It has been bulk aging in a 6 gal carboy for 6 months now. I added 1 cup of French medium toast Oak at the start of the aging process with 1 1/4 tsp of additional wine tannin and put in another cup of Oak yesterday. Have been checking it every 3 months. Coming along nicely, but did a touch more Oak. Good nose, legs, taste and finish. Looking at 3 to 6 months additional aging. Could actually bottle now, but experimenting with bulk aging is an important part of this for me.
     

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