Should you make a red wine - or should you make a white wine? What is the difference? Read on to discover. There are essentially 2 sorts of grape juice : red grape juice, and white grape juice. You saw the 2 different sorts of grapes at the food shop. The general public think the difference is all about the colour of the grape. You can make a white wine out of red grape juice. The difference is the skins of the grapes.
The skins give the juice a rich dark color that otherwise would not be there. Fermenting a red juice without the skins results in an exceedingly light coloured juice, about a white wine. This is where we get rose from and also white zinfandel.
both these wines are made of red grapes and red grape juice, but the juice isn't permitted lengthened contact with the grape skins. Without the tannins and the phytochmicals in the skin of the grape, you get a particularly light, nearly white wine. For a "full bodied" red wine, you want to smash the grapes and then leave the juice and the grape skins together for a lengthy period of time - sometimes a couple of days. Once the primary fermentation is complete, you strain the skins out of the wine while racking over to the secondary fermenter or carboy. Then let the wine continue to ferment under an airlock for no less than 1 or 2 months. This process ends up in a red wine with a deep rich color and a full bodied flavour. If you've got an opportunity to tour a vineyard that produces red wine, you'll see huge vats of juice, together with the crushed skins, sitting in the sun and soaking away. You may copy this process at home and make your own red wine.
The winemaking process for home winemakers is in step-by-step detail and simple English. You can start to make your own wine at home tonight.
