E. C. Kraus
HOME WINE MAKING NEWSLETTER

Issue Number 34

______________________________


*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.

______________________________


*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 enjoyable ones.

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

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

______________________________


IN THIS ISSUE:

* Taking The Mystery Out Of Home Wine Making
    - The Fermentation
    - Before The Fermentation
    - After The Fermentation
    - So, What Are You Waiting For?
* Winemaker's Glossary: Carbon Dioxide
* Letter: My Wine Was Left On The Sediment To Long!
* Just For Fun
* Top Ten Reasons For Fermentation Failure
* Wine Making Quick Tip
* Additional Home Winemaking Information

______________________________



*TAKING THE MYSTERY OUT OF HOME WINE MAKING*

The toughest challenge you will ever face as a home winemaker is
making the decision to become one. For many people wine is just
one big mystery. For them taking that first step can often be the
most intimidating hurdle to get over--a hurdle that unfortunately
stops too many potential home winemakers from getting past "go".

I'd like to let you in on a little secret... the mysteries of
wine are not so complex and any intimidation it portrays is
highly over-rated.

This article is designed to help you get past the mystique of
wine and see through its intimidation--to get the process out in
the open so that you can see for yourself that making wine is not
magic; it's not folklore; it is just a natural process that
Mother Nature provides which happens to bring about the gift of
wine.


-- The Fermentation

The fermentation is the centerpiece to all other activities that
occur when one makes wine. It is the process that actually turns
the fruit into wine. During the bubbling and foaming of the
fermentation yeast will eat any available sugars and turn them
into both alcohol and CO2 gas.

It is a very natural process and one that can easily occur on its
own--but only if the conditions are favorable. And, this is where
you, the winemaker, comes in...

One way of looking at it is that the winemaker is not actually
making the wine, but rather, making sure all the conditions are
ripe for a healthy fermentation. Once the fermentation is under
way there is not much for the winemaker to do except wait.

A typical fermentation will last anywhere from 2 to 4 weeks.
During this period the only thing that is required from you, the
winemaker, is to siphon the wine off the occurring sediment every
now and then--a process known by more experienced winemakers as
"racking".

The first racking is typically done around the 5th to 7th day of
fermentation. If any pulp is involved in the recipe this is the
time it is to be removed. Up until this point the fermentation is
left opened, exposed to the air. After the first racking the
fermentation needs to be sealed off from the air in a closed
container fitted with a air-trap or "air-lock" as we call it.

A second racking is usually done after the fermentation has
completed. Once the wine has had plenty of time to clear up, a
third racking is done and then it is bottled.

For the home winemaker who is making 5 or 6 gallons of wine,
racking is a process that usually take no more than 15 minutes to
accomplish. So, as you can see it is Mother Nature that is really
doing all the work during the fermentation. You are, for the most
part, just an anxious bystander.


-- Before The Fermentation

As stated earlier, the winemaker's real purpose in all of this is
to make sure that the conditions are favorable for a proper
fermentation. So, how does one go about this?

Start With A Solid Recipe:
The recipe is one of the key components to setting up a
successful fermentation. Without a clear, dependable recipe you
will be traveling through your first batch in a fog.

There are many sources for reliable recipes. Firstly, you can
check the recipes we have on our web site at the following link:
Wine Making Recipes

There you will find different recipes for making wine using more
common fruits. You can also find step-by-step directions for
these recipes at the link listed below:
"7 Easy Steps To Making Wine"

There are many other good sources for recipes: in the books we
offer; across the internet... Also realize that all of the
packaged juices we offer come with recipes and detailed
directions.

If you want to see what really goes into a recipe, you might want
to take a look at the following article on our web site.

"Creating Your Own Recipes"

It dissects the different elements of a wine recipe so that you
can better understand them.

Having a sound recipe will allow you to prepare a healthy
fermentation... with the right ingredients... in the right
amounts... that will result in a wine with balance and surprising
quality.

Start With The Right Equipment:
The second way to insure that you will have a sound fermentation
is to have the proper equipment. It is not necessary to buy
hundreds of dollars of equipment to make a batch of wine, but
there are some essential pieces that you should acquire before
putting together your first batch:

- A food-grade vessel for fermenting
- An air-lock for later sealing up the fermentation
- Hoses for siphoning the juice
- A hydrometer for checking the sugar level of the wine, and
- Something to stir with

These are the major pieces of equipment that should be obtained
before setting out to start your first batch of wine. If you have
these bare-essential items you can make wine.

If you are dealing with fresh fruits, as opposed to packaged
juices, you may also want to consider getting a straining bag
(fermentation bag) for managing any pulp that may be involved.

Consider Starting With A Kit:
One very simple alternative to collecting all of the above
ingredients and equipment is to get one of the three starter kits
we offer. We call ours kits "Necessities Boxes" because they come
with the essential items and ingredients you will need. They
include the same quality products we offer separately, but
packaged together at a discounted price.

By starting with a Necessities Box you are not only getting a
good deal price wise, but you are also getting directions that
are specific to the kit. In other words, you are getting
directions that guide you step-by-step through the process in a
clear, understandable fashion. You can find our Necessities Boxes
at the following link on our web site:
Winemaker's Necessities Boxes


-- After The Fermentation

Once the fermentation is complete your task is very simple. Give
the wine a few days for the yeast and any other solids to settle
to the bottom of the fermentation vessel; and then siphon the
wine off of the sediment into wine bottles and then cork.

If you do not want to invest in a wine bottle corker just yet,
you can use Mushroom Corks instead. These are corks that can be
pushed in by hand as opposed to being mechanically pressed in
such as a commercial winery would do. You can find these Mushroom
Corks listed at the following link our web site:
Mushroom Corks

If you plan on drinking your wine over the next year or two just
be sure to store it in a cool place--like on the basement floor,
root-cellar or such. A professional wine cellar is not necessary
unless you plan on keeping your bottles of wine for many years.


-- So, What Are You Waiting For?

Take the first step. Decide what kind of wine you want to make
and then find a recipe. If you can't find one on our web site or
elsewhere, then send us an email or give us a call at
1-800-353-1906. We'll be more then happy to help get you started.


______________________________



*WINEMAKER'S GLOSSARY*

CARBON DIOXIDE (CO2):
Also known as carbonic gas. When trapped and bottled with a wine
it is then known as carbonization. It is a by-product of
fermentation. When yeast ferments the sugar of a juice,
approximately half of it is converted into alcohol. The other
half is converted into Carbon Dioxide.

This process is evident by the bubbling and foaming during the
primary fermentation and by the bubbling activity of the air-lock
during the secondary fermentation.


-- For more information about this process see the following
article listed on our web site:

"Fermentation 101"

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

Winemaker's Glossary


______________________________



*LETTER: My Wine Was Left On The Sediment To Long!*


Dear E. C. Kraus,

I am an experienced [beer] brewer but this is my first attempt at
wine. I transferred into a new office and the guys are into wine
so my wife and I purchased a 5 gallon bucket of Chardonnay.

New job and house, four year old twins and a six year old and I
didn't get the time to rack it until 2 months had passed. The
wine is about 6 months old and I just racked it for the third
time and also had a taste. It is very dry and somewhat fruity but
tastes like a bad Chardonnay.

I imagine sitting on the yeast cake [lees] didn't do it any good.
Without getting too fancy what would you suggest to improve my
first attempt?

Stan in Columbus, OH

_____


Dear Stan,

You are basically correct in your assumption that the extra time
on the sediment is--at least--potentially part of the problem.
What happens towards the end of a fermentation in this type of
situation is the active yeast will run out of sugar, as normal,
but instead of the yeast cells stopping their activity and
becoming dormant, they will instead push onward and begin to
consume--or cannibalize--the dead yeast cells that lie at the
bottom of the fermentation vessel. This is a process known as
"autolysis".

After the fermentation, if the yeast is left on just a dusting of
sediment for a short period of time, there is little problem.
But, when there is significant sediment after the fermentation
and the yeast is allowed to work on this sediment for weeks or
months, then the effects of autolysis can become significant.

The number one symptom of excessive autolysis is a metallic to
bitter after-taste in the wine. This defect will often age out to
a more nutty character; other times the autolysis is taken too
far--to a point of no return.

Oddly enough, commercially produced Chardonnays are often left on
the lees to bring out this nutty character, but in a very
controlled and experienced fashion. The autolysis is typically
done in 50 gallon lots as opposed to your 5 or 6 gallon lot. The
result is you will have many times the sediment contact area per
gallon than those of left in 50 gallon barrels under controlled
conditions.

There is not a lot you can do about this except to hope that the
aging process will make enough improvements to where the defect
is not so pronounced.

Also, realize that all wines tend to taste harsh to some degree
in the immediate weeks and months after fermentation. The general
rule of thumb is the heavier the wine the harsher it will taste
during this time.

With the full character of the Chardonnay grape, you can expect
the wine to be harsh now. Chardonnays in general are aged 9 to 18
months before they are put on the market, but they may be aged up
to 4 or 5 years before being sold. Aging is a necessity to
creating any stellar wine, but how your wine will actually turn
out is simply a question that can only be answered with time.

I hope this helps you out.

Best Wishes,
Customer Service at E. C. Kraus


-- Related Article

"Racking Your Wines"


______________________________



*JUST FOR GRINS*

A fisherman having arrived at the edge of the river soon realized
he had forgotten to bring any bait. Just then he happened to see
a little snake passing by who had caught a worm. The fisherman
snatched up the snake and robbed him of his worm.

Feeling sorry for the little snake with no lunch, he snatched him
up again and poured a little wine down his throat and went about
his fishing. An hour or so later the fisherman felt a tug at his
pant leg. Looking down, he saw the same snake with three more
worms.


______________________________



*TOP 10 REASONS FOR FERMENTATION FAILURE*

Reason #5
Using An Air-Lock At The Beginning Of Fermentation:

During the first few days of a fermentation, the yeast is in a
multiplying stage. It is devoting a significant portion of its
energy to reproducing itself. On average, the yeast will multiply
itself to around 100 to 200 times the amount of yeast you
originally put in the must.

This is known as the "Primary Fermentation." Later, once the
yeast has fully created the number of cells needed, it will then
devote most all of its energy to creating alcohol. This is known
as the "Secondary Fermentation."

The cell reproduction stage is necessary to successfully sustain
a healthy, vigorous fermentation. If the yeast does not multiply
successfully then the remainder of the fermentation will become
sluggish and drawn out, and in many cases the yeast will give out
completely before it has completed the task placed before it.

For the yeast to be able to multiply itself to it fullest
ability, it needs air during the primary fermentation. Using an
Air-Lock during this time seals the fermentation from much need
air, in effect, suffocating the yeast and putting a damper on its
reproductive activity.

Instead of using an Air-Lock during the Primary Fermentation,
simply cover the container with a thin towel, cheese cloth or
something similar. You can secure it by tying it down with a
string to make sure it doesn't get knocked or blown off. By doing
this you will allow the yeast to get all the air it needs without
allowing bugs and other little nasties from getting in the mix.

After about 4 to 6 days of fermentation the yeast will go into
its slower, secondary fermentation. This is the time when the
air-lock should be used. The air is no longer needed, and in
fact, is a detriment to the must at that point.


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


- Related Articles

"Fermentation 101"

"Air-Lock Basics"
 

______________________________


*WINE MAKING QUICK TIP*

-- Pre-starting your yeast in a yeast starter mixture ahead of
time will allow for a healthier, faster fermentation. A yeast
starter is typically made up of two things: nutrients, such as
vitamins and proteins, and yeast foods--usually a sugar of some
type. These items are mixed together in either water or juice.
Usually a pint mixture is adequate for 5 or 6 gallon batch.

The yeast is added to the starter and allowed to ferment for 1 to
2 days. Once the foaming has peaked, the starter is then added to
the must.

For more information about the yeast starter we offer go to:
Winemaker's Quick Starter

______________________________

 

*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"


______________________________


*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.

______________________________


*NEWSLETTER ARCHIVES*

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

"Home Wine Making Articles Page"

______________________________


NOTE: If URLs do not appear as hot links in your e-mail program,
please cut and paste the full URL into the location or address
field of your browser.

______________________________

* 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

______________________________

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


*TO SUBSCRIBE*

This is a FREE newsletter. If you are not currently receiving
this newsletter and would like to have your own FREE subscription
go to our:

"Wine Making Newsletter Sign-Up Page"

______________________________


*TO UNSUBSCRIBE*

You have received this newsletter because of previous contacts
you have personally made with E. C. Kraus. If you do not wish to
continue receiving this free newsletter from E. C. Kraus, please
"Reply" to this message with "REMOVE" typed in the subject
header.