Today was the start! I opened all the supplies to make my wine, and read...then re-read the instructions. One point was made over-and-over, and that was to sanitize EVERYTHING. Paying attention to sanitizing details is apparently very important to the final product because unwanted bacteria will disturb the fermenting process [heaven forbid], and turn the whole batch into undrinkable slop.I used a product called "one step" sanitizer, and it was surprisingly easy. The large fermenting pail seen here will be used for the first fermentation and for all the mixing. The first day process had only a few steps: Sanitizing, adding bentonite, adding the "must", adding the water, stirring, and sprinkling on the yeast.
A quick search on the Internet found that bentonite is a naturally occurring clay material that is used in making wine. It is used for stabilization, and to remove unwanted proteins from the mixture. My kit included a pre-measured amount in a small package.Seen here, I am adding the bentonite to 1" of warm water. Then, I had to stir the mixture for 3 minutes, until the bentonite was mostly dissolved in the warm water.
The next step was a little more scary. I had to add the "must" or concentrated grape pressings to the bentonite mixture. The must came in a sealed plastic bag.I placed the bag on a kitchen chair and emptied the contents into the fermenting pail. The odor was stronger than I had anticipated, and the fluid was characteristically thick. I was pretty pleased with myself, when I didn't spill everything all over the floor.
The must filled bag was unwieldy, and if you are going to try this, this is where I a sure big troubles happen. After the bag was emptied, I ran about a liter of warm water into the bag to get all the grape juice out.The fermenting pail was then filled to the six gallon mark with cool water. I tried not to blast too much air into the mixture making bubbles.
All that was really left to do, is mix and then sprinkle the yeast on the top.
The yeast kind of spun around on top of the young wine, swirling into the bubbles on the top. The yeast is called "Saccharomyces Bayanus". I am glad I don't have to say that. I just say yeast.
And so the process begins! After sealing the fermenting pail with the top, I added the air-lock to the top. The air-lock is partially filled with water. It lets air escape, but not enter the fermenting pail. The next steps are on day 2 and 3. These are simple stirring days. I'll also take hydrometer readings and report them here.
