Making Wine
This category has everything for wine from grapes, fruit and berries: pure-culture yeasts, yeast nutrient, products for fining, sulphiting and adjusting acidity, plus airlocks, siphons, fruit concentrates and cask care.
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How to put your batch together:
- Yeast: if you don’t want to decide, take Steinberg. It suits all grape varieties and fruits and keeps the fruit in the foreground. One 5 g sachet is enough for 10 to 50 litres. All strains are under Wine & Pure-Culture Yeasts.
- Nutrients: fruit and berry musts are often low in nitrogen. Stir in yeast nutrient at the start of fermentation; the dose is on the pack: Yeast Nutrients & Fermentation Aids.
- Fruit high in pectin: with quince, apple or currants, the anti-gelling agent goes into the crushed fruit as soon as you extract the juice.
- After fermentation: sulphite at the first racking, then fine if needed. The fining agents are under Fining & Clarifying Agents.
The way from juice to bottle is explained in “Your first apple wine” in our Wine School. Which yeast suits which wine is in the yeast compass. Booklets to download are under The Maischewerk Booklets.
