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The preparation of homemade wine is generally a simple förrådsbod process, but there are many tips that ensure good quality and delicious wine, made with ... your hands. You can choose förrådsbod between a traditional oak barrel, a plastic food container and a stainless steel tank with floating lid or spiritual (floating roof). Although traditional wooden barrels förrådsbod are preferred, but washable difficult (because their pores absorb wine), is heavy and when old emit bad smells rotten wood. Then we say that smells staves that mold. But when the wooden förrådsbod barrel is new, it may give the wine aromas doing great. Plastic förrådsbod containers have enough 'plus', since it is economical, lightweight and washable. However, it is also beautiful and is not suitable for long stay krasiou.Ta stainless steel containers are cleaned easily, is lightweight and therefore easy to handle. Furthermore, stainless steel is a completely inert material, which helps keep the flavors of fresh grapes because förrådsbod they are converted into wine. Containers that have been floating cover (ie cover that floats on the surface of the wine) put around their margin paraffin oil, which seals the surface throughout the production process. In spiritual cap instead put mineral oil, there is a bladder, inflated - so is deflated and can leave the container open as the must 'boil' (fermented) or to seal tightly, leaving out the worst enemy of the young wine, the air. To make white wine, you need to separate förrådsbod the must from the skins immediately after pressing the grapes. For the production of red wine but the must should remain with the grape skins for 2-4 days to get red and that's why even the red grapes have white juice. The red color comes from the skins. förrådsbod It is essential not to fill up the barrel up with must, as during the fermentation, the must inflate and may overflow. For sterilization (sulfation), take the barrel with grape 'Metabisulfite "in the ratio 10 to 15 grams per 100 kg of grape or 15 to 20 grams per 100 pounds of grapes. This substance protects förrådsbod the wort from the air and allow the development and boiling with the "good" yeasts. During fermentation, you can mix with a clean wood only just the beginning if a little slow or at the end to help the wort to "boil" förrådsbod faster. The measurement förrådsbod of the acidity of the must (the area of Grados) made by the chemical. Some, in order to ensure that the "boiling" is finished, I used to light a match in the opening of the barrel and if it goes out, then you understand förrådsbod that even boiling. Although quite widespread this method is more appropriate to refer to a chemical. Before you seal the container, you can add "Metabisulfite." If there is a small pump, it is advisable to do "settling" to remove the mud forming the pieces of the flesh of the grape by grape. To prepare retsina enough to add, either at the stage of boiling, either in fresh wine, 10 grams of resin per 100 kg of grape. The wine is bottled in March, while in May it is good to see your wine oenologist do want a correction with respect to acid and sulfite (Metabisulfite). To protect the young wine from the air, add mineral oil for food. Paraffin oil is inert and does not dissolve, thereby creating on the wine a protective förrådsbod crust. Pour so as to form a layer about 2 mm. If your wine is in barrel, which has a larger diameter in the middle, the amount of mineral oil should be enough to cover the entire free surface of the wine, which will grow as the level will be lowered. Homemade wine, because of the way they are made 'getting older' and there should be consumed after years. However, förrådsbod red wines have a longer life than white, since the retention of wort to peel apart from the color, and impart durability. Overseeing the production of homemade wine from the oenologist at various förrådsbod stages increases the chances for good wine and ensures results. pp
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