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Small Scale Winemaking

This guide provides step-by-step instructions on small scale winemaking in a classroom setting. Learn about fruit/juice options, yeast selection, necessary equipment, starting fermentation, monitoring sugar content, troubleshooting, and clarification and finishing techniques.

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Small Scale Winemaking

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  1. Small Scale Winemaking How to make wine in the classroom

  2. Requirements • Fruit/Juice • Yeast • Hardware • Testing Equipment

  3. Fruit/Juice • Strongly recommend grapes/grape product • Give reasons • Discuss a few other options • Display table of typical sugar content, pH of other fruit • Discuss using crushed fruit vs clarified juice • Implications of fermentation and flavour

  4. Yeast • Wild yeast vs commercial yeast • Where to buy yeast • Care of dried yeast • How to prepare and grow culture

  5. Equipment • Fermentation vessels – suggest suitable • Hydrometers – use of • Fermentation bubblers? • Show photo of typical setup

  6. Starting Fermentation • Give procedure • Discuss addition of sugar, acid etc • Discuss temperature control • Ferment monitoring – hydrometer • Picture of hydrometer use

  7. How long does it take? • How to monitor sugar content • Test residual sugar • Observing ferment • ‘Stuck’ ferment – indicators • When to call it quits even when sugar remains….

  8. What next? • Cooling and racking • Full containers • Addition of sulphite

  9. Clarification and finishing • Fining with bentonite • Filtration options • Bottling logisitcs

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