How to make organic wine oneself

Organic wine has gained popularity in recent years as people become more conscious of the need to minimize toxins in their food and beverages. Making wine yourself is not only a fulfilling and rewarding experience, but it also allows you to ensure that the grapes used are free from pesticides and other harmful substances. So, if you’re ready to embark on this exciting journey of winemaking, here’s a step-by-step guide on how to make organic wine yourself.

1. Choose Organic Grapes: The first and most crucial step in making organic wine is to select organic grapes. Look for organic vineyards or local farmers who practice organic farming methods. Ensure that the grapes are certified organic to guarantee their authenticity.

2. Clean and Crush the Grapes: After harvesting the grapes, it’s essential to clean them thoroughly to remove any debris or contaminants. Crush the grapes, including the stems and skins, using a food processor or a wine press. This process enables the release of the grape juice and extraction of the flavors and tannins from the skins.

3. Fermentation: Transfer the crushed grapes and juice, known as the “must,” into a fermentation vessel. Add a small amount of organic yeast to initiate the fermentation process. Organic yeast can be purchased at brewing stores or online. The yeast will convert the sugars in the grape juice into alcohol over time.

4. Monitor and Control Temperature: Fermentation requires specific temperature ranges for optimal results. It’s important to monitor the temperature of the fermentation vessel regularly and maintain it between 22°C to 27°C (72°F to 80°F). Ensure that the vessel is covered with a clean cloth to allow for gas exchange while protecting it from insects or other contaminants.

5. Pressing: After the primary fermentation is complete, it’s time to separate the liquid from the solids. Use a wine press or a strainer to extract the wine from the solids. Gently press the remaining pulp to squeeze out as much juice as possible.

6. Secondary Fermentation: Transfer the pressed wine into a glass carboy or demijohn, leaving some headspace for the wine to breathe. Attach an airlock to the carboy to allow gases to escape while preventing oxygen from entering. Keep the carboy in a cool, dark place for the secondary fermentation to take place. This process helps in clarifying the wine and developing its flavors.

7. Clarification and Aging: As the wine ages, sediment and impurities settle at the bottom of the carboy. After a few months, carefully siphon the clear wine into another clean container, leaving the sediment behind. Repeat this process a few times to achieve the desired clarity. Place the wine back in the carboy, seal it, and continue aging for at least six months or as per your taste preference.

8. Bottling: Once the wine has aged to your liking, it’s time to bottle it. Clean and sanitize wine bottles and corks thoroughly before use. Use a siphon and bottle filler to transfer the wine into the bottles, leaving a small gap at the top. Seal the bottles with corks or screw caps and store them upright for at least a few weeks to allow the wine to settle.

Now that you know how to make organic wine yourself, it’s time to embrace your inner winemaker. Remember that practice makes perfect, and each batch of wine will provide valuable lessons. Enjoy the process of creating your own organic wine, and share it with family and friends for a delightful and wholesome experience. Cheers!