How To Make Wonderful Wine: History And Technique For Mastering Vinification Plr Ebook

Table of Contents

Contents
A Little History Lesson 4
Grape Varieties 7
Wine Classification 9
Classification via Appellation 9
Regional wine classifications 10
Classification via Vinification 11
Sparkling and still wines 11
Dessert And Fortified Wine 12
Other styles 12
Classification By Vintage & Varietal 14
The Winemaking Science 16
First Thing’s First: Harvesting 16
Let’s Make Some Wine! 20
First Thing’s First: Supplies! 20
Understanding Your Hydrometer 22
Sterilization and Hygiene 23
Methods of Sterilization 24
Stage One: Flavor Extraction 24
Stage Two: Fermentation 25
Stage 3: Bottling and Aging 26
The Ingredients 27
Popular Wine Recipes 28
Traditional Dry Grape Wine 28
Sweet Concord Grape Recipe 28
Strawberry Wine 29
Mead 30
Almond Wine 32
Legendary Apple Wine 33
Extra Tips and Tricks 35
Trivia 35
Wine With Legs 35
How Do Wine Tasters Keep From getting Drunk? 35
How About a Nice Punt? I’m Not Talking About Football! 36
Advanced Winemaking Techniques 36
Growing Your Own Grapes 36
Clarification & Wine Tasting 37
Final Thoughts 41

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A Little History Lesson

You may or may not know a lot about wine but it’s definitely important to understand the rich history behind wine before you go out and try to make it for yourself. Wine, as you probably know, is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast, a type of bacteria, consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

You may recognize yeast from bread making. Carbon Dioxide is one of the byproducts of yeast and the case leavens the bread. Similarly, sparkling wine and Champaign can be made by altering the normal wine-making process to keep the carbon dioxide made from the yeast. Alcohol is the other byproduct of yeast and that’s why they’re used in wine production. (Don’t worry, no one’s going to get drunk off of your famous yeast rolls, it’s a very different process!).

Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term “wine” is a reference to the higher alcohol content, rather than production process.