(Continued from Part 1. This concludes the article.)
Some winemakers recommend dissolving the yeast in water first (called “proofing”). I’ve done it both ways, and adding the yeast directly seems to work best for me.
There are many different kinds of yeast for winemaking. (If you want to keep a bunch of oenophiles busy for days, ask them what the best yeast is, and then scurry away while they argue over it.) I use one of four kinds that I keep on hand, depending on what kind of wine I’m making. Yeasts vary in how well they tolerate alcohol. If you prefer a sweeter wine, choose a yeast that isn’t as alcohol-tolerant, such as Red Star Premier Classique. If a drier wine is your goal, you should choose a yeast such as Red Star Premier Cuvee (which is a white wine yeast). Different yeasts bring out different flavors in the wine. You can read about what yeasts produce what type of flavor, but ultimately, the best way to find out which yeast you like best is through experimentation.
Within three to four days, your primary fermentation should start working. If you use an airlock that has water in it, as I do, you can watch the airlock bubble away, like a 60’s lava lamp, and you’ll start to smell your wine. Open the primary every other day and give the material a good stir with a long-handled spoon or stirring rod. Sometimes a crust, made of bits of fruit pulp that stick together, forms on top, and it’s important to break up the crust.Continue reading“Making Wine At Home – Part 2, by H.F.K.”