E. C. Kraus
HOME WINE MAKING NEWSLETTER

Issue Number 39

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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 are being sent this publications because of
previous contact you have had with E. C. Kraus. You may pass this
newsletter on to friends and others, as long as it is used in its
entirety.

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*GET MORE OUT OF YOUR WINE MAKING!*

Looking for ways to improve your winemaking efforts? We have the
solutions. At E. C. Kraus we are dedicated to making your wine
making experiences successful and fulfilling ones.

Our web site features recipes, articles and valuable bits of
information that will make your home wine making adventures
fascinating and fun.

You can also place your orders on-line. It's safe, secure and
simple. Each item is listed, in detail with pictures and in-depth
information, so you can learn while you shop.

So, take a look! See what it's all about! Visit our web site and
experience all that E. C. Kraus has to offer. Our web address is:

http://www.eckraus.com

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IN THIS ISSUE:

* Making Wine Anytime You Like
* Know Someone Else Interested In Making Wine?
* Winemaker's Glossary: Wine Thief
* LETTER: There's A Funny Smell In My Wine!
* Just For Grins
* Top Ten Reasons For Fermentation Failure
* Wine Making Quick Tip
* Additional Home Wine Making Information

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*MAKING WINE ANYTIME YOU LIKE*

There's no reason why you can't make wine all throughout the year
- Winter, Spring, Summer and Fall. We offer a wide variety of
packaged juices and ingredient kits for making just about any
kind of wine imaginable.

In fact, at last count there were 114 different wine concentrates
and bases that we offer to the home winemaker: Concord, Pinot
Grigio, Cabernet Sauvignon, Blackberry, Zinfandel, Lambrusco...
the list goes on and on, and is always growing. And, the best
part is you can use them to make wine anytime you like--at your
convenience--when you're ready.

These juices are very simple to use. They all come with complete
directions and make either five or six gallon batches. There's no
crushing or pressing to deal with; all of that's already been
taken care of for you. There's no acid level or sugar level
testing required, everything's been pre-adjusted allowing you to
make exceptional wine, every time.

The quality of these juices is quite remarkable. The grapes, for
example, are collected from quality vineyards in different
regions of the world: France, Italy, Spain, Germany, California,
New York...

And, they are all packaged specifically for home wine making.
Special processes are used that take gentle care of the juice's
original character. Keeping the unique flavors and complexity of
each specific type of juice in tact is the number one goal here.
The result is freshness and quality that goes beyond belief. If
you've never tried making wine from one of these juices, then
your simply missing out.

Here is a basic over view of the various brands we offer:

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*Wine Ingredient Kits

Currently, we offer four different brands of wine ingredient
kits: Legacy, California Connoisseur, European Select and Niagara
Mist. The grape concentrate in these kits are packaged in Mylar
pouches to maintain absolute freshness. They all have the
additional ingredients necessary conveniently included with them
in pre-measured packages. All of them make six gallons and are
ready to bottle in 28 to 42 days.
 

- California Connoisseur
All of the grapes for these kits are grown in California. We
currently have 24 different varieties of grape and grape blends
available. All of them produce a wine that has the same zestful,
radiant character as you would expect to find in any California
wine you would buy off the store shelf. For more information, go
to:
California Connoisseur
 

- European Select
All of the grapes grown for these kits come from all throughout
Europe: France, Germany, Italy and Spain. We currently have 18
different varieties and blended styles of juices available. Each
kit's character remains true to the region from which it came.
For more information, go to:
European Select
 

- Niagara Mist
These are various wine grapes that are blended with a
complimenting fruit. For example Strawberry Zinfandel. We have
eight intriguing blends. All have become very popular over the
past year or so. For more information, go to:
Niagara Mist
 

- Legacy
Like the European Select, the Legacy juices are collected from
all throughout Europe. But, unlike the European Select the Legacy
is not a concentrate, but rather, it is straight juice with a
little concentrate added back--4 gallons of juice with about a
quart of concentrate to be exact. All the other brands above are
equal about 2 gallons of concentrate.
Legacy

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* Individual Wine Concentrates and Fruit Bases

We have three different brands of individual concentrates and
fruit bases. All of them come with directions for making 5 gallon
batches and are of exceptional quality. But, unlike the four
brands of wine ingredient kits listed above, these individual
juices do not come with all the additional ingredients that are
called for. These need to be obtained separately.
 

- SunCal Vineyards
All of the grapes grown for these concentrates come from
California. There are currently 16 different types to choose
from. Each individual container makes five gallons and produces a
very drinkable wine that ages very quickly. For more information,
go to:
SunCal Vineyards
 

- Alexander's Sun Country
All of the grapes grown for these concentrates come from the west
coast. Currently, there are 21 different types to choose from.
The directions call for your choice of either one, two or three
cans for making 5 gallons, based on the amount of body and flavor
astringency you like your wine to have. For more information, go
to:
Alexander's Sun Country
 

- County Fair Fruit Bases
These juices are a little different in that they are only
concentrated slightly. Some of the pulp is still in with the
juice in most cases. The directions call for either one, two or
three cans based on the amount of body and flavor astringency you
prefer to have in your wine. We currently have 13 different
fruits to choose from. For more information, go to:
County Fair Fruit Bases
 

So, as you can see, there's no reason you can't make wines all
year round. And, not just any old wines, but quality wines from
an incredible selection of juices.


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*KNOW SOMEONE ELSE INTERESTED IN MAKING WINE?*

Share this free newsletter with them. Send them a copy by using
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your copy. Or, you can tell them to sign up at the following link
listed on our web site:

Wine Making Newsletter Sign-Up Page

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*WINEMAKER'S GLOSSARY*

WINE THIEF:
A long tube, usually made of glass, that is specifically made for
extracting samples of wine from either a fermenter or storage
vessel. The tube is partially placed below the wine's surface.
Once the tube has filled with the wine, the other end is then
covered with the thumb to create a vacuum that will allow one to
remove a sample of the wine.

To see the Wine Thief we offer, go to the following link listed
on our web site:

Glass Wine Thief

Another more modern variation of the Wine Thief is the
Fermentation Sampler which allows you to take hydrometer readings
right inside the thief's tube itself--very handy. To learn more
about the Fermentation Sampler, go to the following link listed
on our web site:

Fermentation Sampler

-- To see other winemaking glossary words, go to the following
link on our web site:

"Winemaker's Glossary"


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*LETTER: There's A Funny Smell In My Wine!*


Dear E.C. Kraus,

I made the County Fair peach wine and the whole time it fermented
it had a bad odor. It's done now and it tastes fine but still has
the bad smell. Is there something I can do now?

Thank you,
Ron

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Dear Ron,

When a wine has a bad odor but with no offensive taste, it is
usually because excessive amounts of gaseous compounds such as
hydrogen sulfide were produced by the yeast during fermentation.

All yeast produce some of these unwanted compounds during
fermentation--some strains of yeast are more prone to over
producing them than others. But, any yeast can over produce
hydrogen sulfide and others if put in a stressful situation.

Lack of nitrogen is one reason why yeasts will over produce these
off-odors. This is why it is important that Yeast Nutrient or
Yeast Energizer is used in sufficient quantities in any
fermentation you create. Both of these products are designed
specifically to increase the amount of nitrogen that is made
available to the yeast.

Fermenting your wine at too warm of a temperature can cause these
offensive odors to occur in a wine. The warmest temperature we
recommend fermenting at is 75 degrees F. Temperatures 80 degrees
and above will not only induce the production of smelly
compounds, but will also aid in the growth of unwanted
micro-organisms.

Another major reason for the over production of these gaseous
compounds is because the yeast is being over-worked. This usually
happens when the yeast does not multiply properly during the
first 3 to 5 days of fermentation.

During the first few days of fermentation, yeast will typically
reproduce itself to about 100 to 200 times the amount normally
put in at the beginning. If this multiplying phase does not go
well then you have too little yeast trying to do too much work.
This type of stress causes the yeast to produce more of these
compounds than it otherwise would. This is why we always stress
that it is important to have the must exposed to air during the
first few days of fermentation. Air allows for the healthy
reproduction of yeast cells.

The odors that these different compounds produce vary. Hydrogen
sulfide, for example, is best described as the reek of rotten
eggs. Diacetyl, another common compound, produces an odor of hot
butter to butterscotch. Dimethyl sulfide smells of vegetable soup
to band aids. Others will smell of rotting cabbage or wet
leather.

Mild off odors in a newly finished wine are okay. These weaker
odors will usually reduce in strength to an unnoticeable level
when given a little time. But, there are more severe situations
where action may be required.

Aeration of the wine seems to work sufficiently in many cases. By
siphoning the wine into another container in a splashing manner
you can cause many of these volatile odors to leave the wine at
an accelerated pace. In the case of hydrogen sulfide, pouring the
wine across sanitized copper can increase the release of its odor
through a chemical reaction process. Both of these methods may
need to be repeated more than once in order to gain sufficient
improvement.

After you are finished applying either of the above treatments,
it is important to add a dose of Sodium Bisulfite or Campden
Tablets to the wine. This does two things. It helps to drive out
the oxygen that was just introduced during the splashing or
transferring of the wine--something that with time would be
detrimental to the quality of the wine. And secondly, it will
help to stop the growth of any micro-organisms that may have been
causing these offensive odors in the first place.

Something else to note here. These processes should only be
applied to finished wines. Musts that are still fermenting or
clearing out should be left alone to finish their due course.

If during a fermentation you feel it is producing an excessive
amount of rotten egg, sewer or other strange odor, the best thing
you can do at that point is to add another 1/2 dose of Yeast
Nutrient or Yeast Energizer and another full dose of yeast. If
you have not previously added any nutrients, then feel free to
add 1-1/2 doses, instead.

Also, use a thermometer to make sure that the fermentation
temperature has not exceeded 75 degrees F. You should also verify
that the fermentation is moving along at a normal rate. You can
track the progress of a fermentation by taking hydrometer
readings every couple of days.

Realize that any fermentation has smells. There are odors of
alcohol, fruit, CO2 gas (carbonization) and even sulfur (lit
matches). Don't get these normal smells confused with problem
odors. These are all aromas of a healthy, vigorous fermentation.
So, don't overreact and take action when no action is necessary.

Off odors are something that even the larger wineries have to
address from time to time. It's knowing how to prevent them and
deal with them when they do occur that will help you progress and
improve as a home winemaker.

I hope this helps you out.

Best Wishes,
Customer Service at E. C. Kraus

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- Related Articles:

"Getting To Know Your Hydrometer"

"A Few Words About Nutrients"

"Using Yeast Starters For Improved Fermentation"

"Fermentation 101"

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- For more information on the Yeast Nutrients we offer go to:

Yeast Nutrients


- To see the thermometers we offer for tracking fermentation temperatures go to:

Thermometers


- For more information on the Hydrometers we offer for tracking a
fermentation go to:

Hydrometers


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*JUST FOR GRINS*

"My Grandmother is over eighty and still doesn't need glasses...
Drinks right out of the bottle"
                                             Henny Youngman (1906 - 1998)

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*TOP 10 REASONS FOR FERMENTATION FAILURE*

Reason #10
Yeast Is Too Old:

If you have a must that has started fermenting very slowly or
hardly at all, one of the many things you need to ask yourself
is, how long have you had the yeast, and how was it being stored
during that time.

Yeast is a living organism that has a limited life-span just as
any other living thing would. When you purchase yeast it come
conveniently packaged in a suspended, freeze-dried state. When
the dried wine yeast is put in a liquid it rejuvenates itself
back to its original, natural state.

While the yeast is in freeze-dried form it can become old,
however it does not do so all at once, but rather, slowly over
time. The average 5 gram package of dried yeast contains roughly
150 billion yeast cells. More than enough to produce a healthy,
vigorous fermentation in a 5 or 6 gallon batch. Even 75 billion
active yeast cells would be sufficient to ignite a very active
fermentation.

A portion of these cells die every year, every month, and even
every day. If you store your packets of yeast at room
temperature, it will be active enough to use for at least 1 year.
If your yeast is being stored above 80 degrees F., then its
useful life-span will be shortened accordingly.

If you store your yeast in the refrigerator, your yeast will be
fine for at least two years. It is important to note here though
that you should never store your yeast in the freezer. Doing so
damages the cell walls of the yeast with freezer-burn. The cell
walls of the yeast actually become damaged from the effects of
freezer-burn.

So, the whole point here is to be aware of the age of yeast
packets you have on hand. Understand that these packets of yeast
will not be usable forever and may be one of many possible
reasons for having a fermentation that will not start.


-- To read about the other "Top 10 Reasons For Fermentation
Failure," go to the following link on our web site:
"Top 10 Reasons For Fermentation Failure"


Related Article:

"Why Should I Use Yeast"
 

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*WINE MAKING QUICK TIP*

--Add one can of our County Fair Fruit Bases to any SunCal
Concentrate recipe to make your own boutique wines. For example,
make a Raspberry Zinfandel or a Blackberry Merlot. For more
information about creating your own special wine with County Fair
Fruit Bases and SunCal Concentrate go to:

"Designing Your Own Wine"

--To see a listing of all the County Fair Fruit Bases we offer,
go to the following link on our web site:

County Fair Fruit Bases


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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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* 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) 2005, Kraus Sales, L.L.C. All rights reserved.
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