As a wine consumer, getting down and dirty, learning how to make wine from scratch was such special experience. Now my appreciation for wine has grown even more…didn’t know it was possible.

My friend Emry and his family decided to make their own wine. Bought the appropriate equipment, found a grape broker and boom, the process begins!

Since he knows my passion for wine, he told me to come help with the creation.

Maceration

This is the period between crushing and pressing, when the juice is still in contact with the skins, it’s called maceration.

The skin may be removed before, during, or after fermentation.

Depending on how long the maceration period is, the color of the wines will change. For example, Dark red wines have a longer maceration period.

After the grapes were crushed and destemmed, you add Sulfur Dioxide (commonly used) for 2 reasons. It prevents the wine from reacting with oxygen that can cause browning and off odors. It also inhibits the growth of bacteria and undesirable wild yeast in the wine. 

Can’t wait to try these in about 6 months!