The Clearing Method In A Homemade Wine Making That You Must Take Note Of

Winemaking directions usually say something like 'leave until fermentation has nearly stopped' -confusing terms to beginners. When fermentation stoppers are used, this stage is reached because the water will remain pushed to one side of the fermentation lock and a bubble just barely pushes through every two minutes.

When fermentation locks are not in use, but where clear-glass jars are being used, beginners in winemaking will be able to see the bubbles of gas rising. But when there is only the faintest trace of a line of bubbles round the perimeter of the homemade wine and where only a few bubbles are seen rising slowly to the surface winemakers may say, for all intents and purposes, that fermentation has nearly ceased - though it may go on for many more weeks.

Clarifying a wine is a big step to success. Wines clear themselves practically before fermentation has ceased. If a couple batches of wine appear to be slow to clear, you shouldn't worry, a week or two after fermentation has finally ceased clarifying will take place.

Therefore, when all fermentation has ceased, it is best to siphon the clear wine - if not yet crystal clear - into another jar leaving the deposit behind. (Siphoning is a method used to pour clear wine from one bottle to another without stirring up the deposit.) Then when the wine is finally crystal clear it should be siphoned into bottles. This racking, as winemakers usually call it, helps to get the slight cloudiness to settle out quickly.