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[accordion title=”What’s the difference in making wine from a kit versus making wine from fresh grapes?”]
Kits use grape concentrate which are very easy to use, and they are definitely the best way for a beginner to learn winemaking. If you follow the directions, they’re almost fool-proof. Wine made from a kit will generally be ready to drink sooner, and there’s no choosing, crushing and pressing of grapes. Also, space is an issue for many people, and making wine from a concentrate requires very little. However, it is crucial to buy a quality kit, from a reputable supplier, which will ensure that the grape concentrate is fresh.

Making wine from fresh grapes is a more complex process but can be rewarding. For the most part, the main difference is the preparation of the must (that’s the juice or crushed fruit that you are going to ferment). With concentrate, the sugar and acid levels are adjusted for you. However, when you’re making wine from fresh fruit, you must adjust the sugar and acid levels yourself.[/accordion]

[accordion title=”What is the single biggest reason hand-crafted wine doesn’t turn out right?”]
The single biggest reason that it goes bad is the lack of cleanliness! All equipment has to be sanitized – that means anything and everything that comes in contact with the must or unbottled wine.[/accordion]

[accordion title=”What is the basic process to making wine?”]
The process for making wine is much easier than most people think. When yeast converts sugar in fruit to carbon dioxide and alcohol, the CO2 escapes into the air and what’s left is wine.[/accordion]

[accordion title=”What are finings?”]
Finings, usually bentonite, gelatin or isinglas, are natural agents that are added to wine to help the yeast activity, remove proteins, and to accelerate the settling or clearing process. The wine is then siphoned from one container to another (this is usually referred to as racking), leaving the sediment and fining agent behind.
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[accordion title=”What happens during fermentation?”]
This is one of the miracles in the wine making process. Yeast, which causes fermentation, is a single cell organism that converts the sugar in the fruit to alcohol and carbon dioxide. The carbon dioxide escapes into the air and what is left is wine.[/accordion]

[accordion title=”Why is acid balance important?”]
Fruit, including grapes, contains different types of acids. Too much acid renders a wine undrinkable. On the other hand, if wine does not have enough acidity, the result is a flat or insipid tasting wine. That’s why it’s important to check the acid levels and adjust if necessary.[/accordion]

[accordion title=”What is sulphite?”]
Sulphite is a natural bacteria inhibitor. A small amount of sulphite in your wine will not only discourage bacteria that could ruin it, but it also acts as an anti-oxidant to prevent oxidation and improves the shelf life. However, some people are allergic to sulphite and they should be careful about its use.[/accordion]

[accordion title=”When is wine ready to drink?”]
There is no cut and dried answer but most wine from kits is ready to drink after four to six weeks, but the full flavour may not be evident for a few weeks or months. Some vintages develop faster than others, and whites tend to peak faster than reds. It could be anywhere from a few months for light wines to a few years for heavier, robust reds.[/accordion]

[accordion title=”How do I determine the alcohol content?”]
Take your starting specific gravity, subtract your finished specific gravity and divide by 7.36. For example, 1080 – 995 = 85/7.36 = 11.55 % alcohol by volume. There is also a device known as a Vinometer which easily shows the approximate alcohol percentage.[/accordion]

[accordion title=”I get headaches from wine. Why?”]
The wine likely has high tannin levels and therefore high histamine levels. This is fairly common in red wines and more prevalent in commercial wines which contain preservatives than hand-crafted wines. You should try wine made at Wine Wine Wine.[/accordion]

[accordion title=”What should I look for in bottles and corks?”]
Any wine bottle can be used and re-used so long as it is perfectly clean and sterilized before wine goes in. If you’re saving bottles, rinse them immediately after use. If there are any visible black spots or bacteria, discard the bottle. As for corks, there are different lengths. The short ones are used for short term wines, while long corks are better for long term wines. You can also find wine bottles that accept a screw-top. Although not popular screw tops actually provide a good seal.[/accordion]

[accordion title=”Is it necessary to filter wine?”]
It is not necessary to filter, but filtering does give your wine a nice finished polish and allows you to bottle everything without sediment remaining in the carboy or finding its way into your bottle.[/accordion]

[accordion title=”What is the difference between oak chips and oak extract?”]
An oak extract is a 60% alcohol solution that has been steeped with oak chips and taken on the oak flavor. It is very convenient to use, however, personally, chips impart a more natural flavour.[/accordion]

[accordion title=”What’s the easiest way to learn winemaking?” last=”last”]
Come in to Wine Wine Wine for a great wine making experience.[/accordion]
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