E. C. Kraus
HOME WINE MAKING NEWSLETTER

Issue Number 25

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*About This Newsletter*

The E. C. Kraus Home Wine Making Newsletter is a FREE publication
that covers issues and topics of general interest to the home
winemaker. You may pass this newsletter on to friends and others,
as long as it is used in its entirety.

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IN THIS ISSUE:

* The Hottest Selling Wine Making Juices Of 2003
* Winemaker's Glossary: Hydrometer Jar
* Letter: Will My Cider Still Ferment With Preservatives?
* Wine Recipe Ideas: Jelly Wine
* Top Ten Reasons For Fermentation Failure
* Wine Making Quick Tip
* Additional Home Winemaking Information

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*WANT TO LEARN HOW TO MAKE WINE?*

E. C. Kraus is here to help! For over 35 years, we have been
providing individuals with the informational tools and supplies
they need to become successful home winemakers.

Our web site features recipes, articles and valuable bits of
information that will make your adventures in home winemaking a
fun and fascinating experience.

For a jump-start into the world of winemaking see the following
article listed on our web site:

"How To Get Started In Home Wine Making"
 

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*THE HOTTEST SELLING WINE MAKING JUICES OF 2003*

With our ever-growing selection of 113 different packaged wine
making juices, spanning over seven different brands, we know it
can be difficult to figure out just which one to pick for your
next wine making project. So, we thought we would help you out a
bit, and clue you in to which wine making juices were hot sellers
in the year of 2003.

Now, this doesn't mean that everyone's tastes are the same, but
none the less, this info will give you the heads-up as to what
you might like and what many others are liking.

The numbers have just been finalized and here are the hottest
sellers of each of the seven brands we offer.

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Brand: California Connoisseur
Most Popular Selection: Cabernet Sauvignon

This red grape is originally from the Bordeaux region of France,
but has been produced extensively in California since the late
1800's. This particular version has a very well-rounded
character, highlighted by a dominating currant to grapy aroma. It
also possesses an array of subtle flavors from spicy currants to
herbal honey to deep, dark chocolate. For more information about
California Connoisseur's Cabernet Sauvignon, go to the following
link on our web site:

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Brand: Legacy
Most Popular Selection: Merlot
This is another varietal red grape whose roots are embedded in
the Bordeaux region of France. This imported version produces a
heavy red wine that ages earlier than most other wines of the
same body and richness. It has a smoky flavor of plums and
blackberries, and a deep grapy aroma. For more information about
Legacy's Merlot, go to the following link on our web site:

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Brand: European Select
Most Popular Selection: Merlot

Here's another Merlot topping the charts. This version is
imported as well. It is similar to the Legacy Merlot, deep grapy
to currant aroma and flavors that hint at plums and berries. The
main difference being that European Select is 2 gallons of
straight concentrate, whereas Legacy is about 4 gallons of
straight juice with a some Merlot concentrate blended in as well.
Both still make 6 gallons of wine. For more information about
European Select's Merlot, go to the following link on our web
site:

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Brand: Alexander's Sun Country
Most Popular Selection: Gewurztraminer

This California grown version of this classic German white has a
deep straw color. It is not considered light and crisp like most
whites, but rather, full and rich. Its aroma is similar to that
of raisins with some noticeable hints of anise and mint. Very
spicy. Its flavors are intensely fruity and instantly bring to
mind a number of fruits such as: apples, pears and grapefruit.
Some cinnamon flavors as well. For more information about
Alexander's Sun Country Gewurztraminer, go to the following link
on our web site:

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Brand: Niagara Mist
Most Popular Selection: Peach Chardonnay

Chardonnay and peaches just naturally seem to go together. The
citrus flavors of peaches build nicely upon the deep, complex
characters of the Chardonnay grape. Each of them together makes
something better that they could be on their own. The peaches
beautifully highlight the positive characters of the Chardonnay
grape. For more information about Niagara Mist's Peach
Chardonnay, go to the following link on our web site:

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Brand: County Fair
Most Popular Selection: Blackberry

These blackberries are grown in the extreme Northwest region of
the United States. They are of the Evergreen variety which is a
type that has proven itself to be excellent for making wines. Its
flavor is extremely rich and well rounded. Its color is very deep
and dark that makes a beautifully, stunning display when poured
into a glass. For more information about County Fair's Blackberry
fruit base, go to the following link on our web site:

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Brand: Sun Cal Vineyards
Most Popular Selection: Lambrusco

Last but certainly not least is Sun Cal's Lambrusco. This is an
American version of a varietal grape that has its origins in the
Lombardy region of northeast Italy. It is deep ruby to purple in
color. Traditionally served slightly chilled, its aroma is
intensely fresh and fragrant. Its flavor is very well balanced,
slightly tangy, but mostly fruity. Very similar to that of the
Concord and Catawba grape. Early maturing. For more information
about Sun Cal's Lambrusco grape, go to the following link on our
web site:

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There you have it, the best sellers of 2003. If you've never made
wine before, I hope this helps to give you some insight as to
what to try you first time around. And, if you've already been
making your own wine, I hope this list will help to give you some
new ideas as to what to try when making your next selection.


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*WINEMAKER'S GLOSSARY*

HYDROMETER JAR
This is a tall, cylinder-shaped tube with a sturdy base that is
used to hold samples when taking hydrometer readings. In our
case, the hydrometer jar is filled with a wine to be tested. Then
a hydrometer is floated within the wine sample to obtain a
reading.

Hydrometer jars can be found in varying sizes and are made of
either clear glass or plastic, so as allow for easy viewing of
the hydrometer.

For more information about the hydrometer jars we offer, go to
the following link on our web site.
Hydrometer Jar

- To see other winemaking glossary words, go to our

"Winemaker's Glossary"

- To learn more about hydrometers and their uses so the following
articles listed on our web site:

"Getting To Know Your Hydrometer"

"Hydrometer Scales And What They Mean"


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*LETTER: Will My Cider Still Ferment With Preservatives?

Dear E. C. Kraus,

In my exuberance to make a batch of apple wine I didn't read the
part about the cider being preserved with Potassium Sorbate and
Sodium Benzoate. I put all the ingredients in the primary
fermenter and oops the note about these preservatives stared me
in the face. Please tell me that I can overcome these
preservatives!

Thanks,
Charles

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Dear Charles,

Sorry to be the barer of bad news, but yes, you do have a
problem. It is not likely that a fermentation will start with
this juice. However, it can not be completely ruled out. There
have been instances when a fermentation was successful in such
circumstance.

Both Potassium Sorbate and Sodium Benzoate are designed to slow
the activity level of microorganisms. In the case of yeast, these
preservatives do not hinder a fermentation specifically; but they
hinder the yeast's ability to multiply and be active.

The unfortunate part of this story is that the yeast you put into
the batch needs to be able to multiply between a 100 to 200 times
itself in order to support a successful fermentation. This is

true with any fermentation.

Potassium Sorbate actually puts a coating on the outside walls of
the yeast cells which impairs their ability to bud or multiply.
The Sodium Benzoate interrupts the yeast's metabolism--its
ability to consume and digest.

The good news is that these preservatives both have a
toggle-switch effect. Either they work completely in stopping the
yeast's activity, or they hardly work at all. The main factor
being the concentration level of these preservatives within the
juice.

From time to time there have been cases where not enough of these
preservatives where used by the supplier to actually stop the
growth of the yeast. Once the yeast is able to multiply a little,
the newer generations take off just as if nothing had happened.
I'm not trying to get you hope up though, because more often than
not, enough of these preservatives are in the juice to keep a cap
on this activity.

One option you do have is to experiment with diluting the
preserved apple cider with more apple cider which has not been
preserved. For example, take one gallon of preserved apple cider
and dilute it with one gallon of preservative free apple cider.
Then see if a fermentation will start.

If you have success, then build upon it by adding another gallon
of preserved apple cider and another gallon of preservative free
apple cider. And keep doing so until all of the preserved apple
cider is incorporated into the batch.

The idea here is to get the apple juice in question into a
situation where it can be utilize along with the new juice. This
makes for no waste. Your only other real option is to start all
over with new apple cider and drink the preserved apple cider "as
is."

I hope this helps you out.

Best Wishes,
Customer Service at E. C. Kraus


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*WINE RECIPE IDEAS: Jelly Wine

Are you someone who has more jelly or jam than you know what to
do with? Are you wishin' that you made more wine and less jelly
with last years fruits? Well here's a solution to your problem,
"Jelly Wine." Just take those excess preserves and turn it into
precious wine. Make your jelly wine from just one kind of jelly,
or have fun mixing together different fruit jams and jellies.


Jelly Wine
(Makes 5 Gallons)

15 lbs. of Jelly or Jam (any flavor)
5 lbs. Sugar
3 Tablespoons Acid Blend
1/2 Teaspoon Wine Tannin
1 Teaspoon Pectic Enzyme
5 Campden Tablets
1 Pkg. Wine Yeast (Lalvin K1V-1116 recommended)

For the basic procedures see our "7 Easy Steps To Making Wine"

listed on our web site.


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*TOP 10 REASONS FOR FERMENTATION FAILURE*

Reason #6
Lack Of Nutrients:

Having sufficient nutrients in a must is an integral part of any
successful fermentation. Without nutrients the yeast is unable to
perform to its fullest ability. The result is a fermentation that
is sluggish and quite often, one that will stop
altogether--before the fermentation is complete.

The typical nutrient-deficient fermentation will usually struggle
along with some success for the first few days and then seemingly
hit a brick wall, ceasing all but an insignificant amount of
activity. This scenario occurs primarily because the yeast is
able to consume the simplest sugars that are available without
much nutritional need. But as the simple sugars are used up and
the preserving effects of alcohol starts to increase, the yeast
cells end up simply "meeting their match".

Another reason the yeast will stop in mid-fermentation, is that
the little amount of nutrients that were available to the yeast
are now gone. The yeast actually consumes them, leaving the must
that was just short on nutrients, now with next to no nutrients
at all.

When making wine from grape juice, either fresh or packaged,
nutritional needs are easily met by simply adding what is known
to home winemakers as "Yeast Nutrient" or "DAP" which stand for
Di-Ammonium Phosphate.

There are two reasons why nutritional needs are fully met so
easily when fermenting wine from grapes. The first being that
wine yeast are specifically developed with grape juice in mind.
The various strains of wine yeast are actually developed in a
grape juice environment so as to acclimate them to grape juice.
The result is yeast strains that are very happy with the set of
nutrients that grape juices typically provide.

The second reason is that when making wine with grape juice, very
seldom is the juice diluted with water. So the nutrients from the
grape juice are at full strength as well. Even when making wines
from concentrated grape juices, this holds true. The concentrates
when diluted back to their original volume, contain a same wealth
of nutrition as they did before being processed.

The only thing you can really do to improve the set of nutrients
in these grape juices is to add "Yeast Nutrient," as mentioned
earlier. This product adds both nitrogen and phosphates to a
fermentation. You can kind of think of it as adding fertilizer to
your yeast.

Unfortunately, when making wines with most other fruits the plot
thickens a little. When making wines from berries, plums and the
like, having ample nutrition in the right balance for the yeast
is a significant issue that needs to be addressed.

With these types of wines, the nutrients that are naturally
provided by the fruit may not be of the balance or type that
yeast needs to perform to their maximum ability. Also with these
wines, the juice almost always needs to be diluted significantly
with water and sugar. This in turn dilutes the various vitamins,
proteins and minerals as well.

When making these types of wines a more well rounded set of
nutrients is required. One that not only provides more nitrogen
and phosphates in a simple form such as our Yeast Nutrient, but
one that also provides proteins, minerals and vitamins in a
proper balance. Such is the case with "Yeast Energizer."

Yeast Energizer is designed specifically for nutritionally aiding
the fermentation of everything from berries to bananas. It
contains a blend of nutrients that helps to fill the nutritional
voids that some recipes can create.

One way to know if Yeast Energizer is needed in a wine you are
making is by giving it a simple test. Ask yourself, "how close is
the produce I am using to a grape?" The closer the produce is to
a grape, the less likely you will need to use Yeast Energizer.
For example, a currant wine is much less likely to require Yeast
Energizer than say, watermelon wine.

Another way to know is by simply following a recipe. Most recipes
will indicate if "Yeast Nutrient" or "Yeast Energizer" is
required. There really is no reason to second guess a recipe that
indicates a specific type of nutrient. Just the fact that the
recipe calls for a nutrient of any kind, usually means that it is
probably from a sound source.

As a final note, there are some produces that put a tremendous
strain on the yeasts' ability to ferment. Some of these would be
things like honey, dandelions and vegetables. With these types of
produces, nutrients may be plentiful, but they are not of the
kind wine yeast need. When fermenting these types of musts, we
recommend not only using Yeast Energizer, but also using
something called "Ghostex" along with it. Ghostex enhances the
yeasts' ability to multiply itself. This gives the yeast a
fighting edge when it comes to completing a fermentation.

- To read a little more about wine making nutrients, see the
following article listed on our web site:

"A Few Words About Nutrients"

- For more information about the nutrients we offer, go to:
"Yeast Nutrients & Foods"

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- Read about the other top 10 reasons in the article following

article listed on our web site:

"Top 10 Reasons For Fermentation Failure"

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*WINE MAKING QUICK TIP*

- When Campden Tablets are called for in a wine recipe, you can
use either Sodium Bisulfite or Potassium Bisulfite in place of
them. Both Sodium and Potassium Bisulfite have the same active
ingredients as Campden Tablets, but they come in a much easier to
manage, granulated form.

Each 1/16 teaspoon of Sodium or Potassium Bisulfite equals one
Campden Tablet in strength. Or to put it another way, each
teaspoon of either equals 16 Campden Tablets

One easy way to measure out a Campden Tablet's worth is to use
our "Campden Tablet Measurer." It is a small spoon that measures
a 1/16 teaspoon. This small of a measure is seldom found on
standard measuring spoon sets you'll find at the store.

- For more general information about Sodium Bisulfite and its
uses, see the following article on our web site:

"The Many Uses Of Sodium Bisulfite"


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*ADDITIONAL HOME WINE MAKING INFORMATION*

- If you are new to home wine making and would like more general
information about making wine at home, see the following article

listed on our web site:

 "How To Get Started Making Wine"

- For a listing of our home wine making recipes, go to our

"Home Wine Making Recipe Page"

- Also, for a general overview of the home wine making process
see the article

 "The Seven Easy Steps To Making Wine"


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*VISIT US ON-LINE*

Visit our web site at www.eckraus.com to view the complete line
of products we have to offer. All products are listed with
detailed information so you can learn as you shop. Purchase
products on-line with our completely secure shopping cart. Never
has shopping on the web been more safe.

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*NEWSLETTER ARCHIVES*

If you would like to look through previous issues of this
newsletter go to our:

"Home Wine Making Articles Page"

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please cut and paste the full URL into the location or address
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* The E. C. Kraus Home Wine Making Newsletter is produced by:

E. C. Kraus
Home Wine & Beer Making Supplies
733 S. Northern Blvd.
Post Office Box 7850
Independence, MO 64054
Phone: 1-800-383-1906
Fax: 1-816-254-7051

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* Copyright(c) 2004, Kraus Sales, L.L.C. All rights reserved.
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