WINE MAKING

Sir Fernando D. Fabia Jr.

I. Selection of Fruit
II. Acquisition of Ingredients
III. Preparation of Other Materials and the Workplace
IV. Preparation of Fruit Juice
V. Mixing of Ingredients
VI. Storage
VII. Transfer of Wine
VIII.Pasteurization of Wine
IX. Chilling and Serving of Wine
 SELECTION OF FRUIT

Choose a fruit that is:

Buy the following:

Sterilize all other materials that you are going to use as listed and as needed.
Wash with liquid detergent and/or expose in hot water with ample time.
Choose only materials that are not heat-sensitive to avoid damages. Let them
dry before you use them and as much as possible do not expose them to open
air as you dry them and afterwards. Same standard must be applied to your
workplace and to yourself. Do not work in windy area and it should be clean,
free from dust and spills, insects and other animals, and, even, from other
people who has nothing to do with the task. Wine makers should be clean,
should have washed hands through soap or rubbing alcohol, should not be
talking, and, ideally, should be wearing facemasks and hairnets. They should
not also be holding anything that is not clean. (What is sterilization? How
can detergent and hot water be efficient agents in sterilization? Why
should you be very clean with your materials, working place and
yourself as you do the tasks?)
 MIXING OF INGREDIENTS

1. Get the juice from the fruit. Some fruits may just need squeezing to extract
the juice like most citrus fruits but some fruits may require you to use blender
and cheesecloth to be able to separate the juice of the fruit from its flesh.
Before you do this, make everything as sterilized as possible.
2. In a mixing bowl, put together the 1 liter of fruit juice and 250g of white
sugar. Mix thoroughly.
3. Transfer the mixture inside a dark bottle. Avoid spilling on the inside walls of
the bottle. If you have funnel, better use it. If you will be able to have 1 liter
of mixture, better divide this volume into half into two different bottles.
Only use the half of capacities of the containers. (Why should you use
dark bottle? Why should you avoid spilling of the mixture on the inside
walls? Why can’t you maximize the capacities of the container where
you will store the mixture?)
 MIXING OF INGREDIENTS

4. Slowly cover the surface of the mixture with yeast. Use 50g of yeast for
every 1 liter of juice. If you divide the 1 liter of juice, you should also
divide the 50g of yeast. Do not agitate the mixture during and, even, after
this process to avoid yeast from settling down. Thus, it is also better to
work in an area near where you are going to store your mixture for at least
three weeks. (Why should you cover the surface of mixture with
yeast? What will happen if you fail to keep the yeast on the surface?
What will you be able to observe several minutes after you
successfully keep yeast afloat on the mixture?)
5. Cover the mouth of the dark bottle with at least 2 layers of cheesecloth.
Secure it with rubber band. As additional protection from ants and other
insects, you may cover it further with sheets of tissue paper. Secure it
again with rubber band. Why should you avoid anything from coming
into contact inside the bottle like ants and other insects?)
 STORAGE

Store the mixture in a cold, shady environment free from possible disturbance.
Keep the mixture there for at least three weeks. (Why should you keep the
mixture in cold, shady area? Why should it take too long?)

Note: CLAYGO
 TRANSFER OF WINE

1. After at least three weeks, get your mixture from where it was stored. Do not
agitate.
2. Go to your workplace and, again, observe the cleanliness that you have
practiced before. Keep the place and the materials as sterilized as possible.
3. Open the dark bottle. Decant your wine from it into a wine bottle. Do not
pour the precipitates that settle at the bottom of your dark bottle. Be mindful
that once you start tilting your dark bottle, you cannot tilt it back until you
finish transferring. Otherwise, the wine and the precipitates will mix.
4. As you pour your wine into its bottle, use cheesecloth to filter out possible
precipitates. You are also recommended to use funnel to avoid spills.
5. Secure your wine with a bottle cap. Better if you provide enough air space, 2-
3 inches from the cap. Do not maximize the capacity of the wine bottle. Do
not tightly seal yet, too. (Why can’t you maximize the capacity of the
wine bottle? Why can’t you tightly seal it yet, too?)
 PASTEURIZATION OF WINE

1. Put 1-2 liters of water in a casserole depending on how big is its volume. The
target is the water should be able to cover at least half of the portion of the
bottle with wine if not the whole.
2. Boil the water. Once it boils, adjust the flame to low. Put the wine bottle only
after 10minutes. This will serve as your hot water bath. (Why use hot water
bath rather than direct flame? Why can’t you use high flame all
throughout and wait for 10minutes before you put the wine bottle?)
3. Every 5minutes, get the wine bottle from the casserole and agitate the wine by
gently shaking for one minute. Do this step 6 times. This will take you around
30-40minutes to finish. This is the pasteurization part of your wine making.
(Why should you agitate the wine periodically? What is pasteurization
and how similar or different is it compared with sterilization?)
4. Lastly, tightly seal already your wine bottle after pasteurization.
 CHILLING AND SERVING OF
WINE

1. Cool down first your wine bottle completely before putting it in your
refrigerator or before you serve it with ice or both. (Why can’t you serve
it while it is hot or just at room temperature? Why it is best served
cold?)
2. For drinkers, drink moderately. (What will happen if you intake too
much alcohol? Which organ or organs will be affected? What
functions or conditions of your body will be disrupted?)

Note: CLAYGO
 NOTES

To give you an idea, 12-15 medium-sized orange, after squeezed will give you around 1L of
fruit juice. Given that, you have to use 250g white sugar and 50g yeast following the
standard ratio of fruit juice, white sugar, and yeast in this activity 1:250:50.

1 = 4/4

Another one, 3-4 medium-sized pineapple, after blendered and squeezed using cheesecloth
will give you around 0.75L of fruit juice. Given that, you have to use 0.75 x 250g white
sugar and 0.75 x 50g yeast.

0.75 = ¾

Mixing and matching different fruits is recommended