Let's toast - in 28 days

This post is for my friend Levar. Okay, so the name really isn’t Levar. I’ve changed it to protect the innocent! But you know who you are… We were supposed to do this together, however it’s just too damn cold to ask anyone to come out and make wine with me. Levar wants to learn. And I’m all for that. Anyone that’s looking to increase their consumption of the fermented grape, and do it a little on the cheaper side, should really do this. It’s relatively simple to do. And there are hints and tips that you can use to actually make it taste like it came from your local fermented grape seller! Those will follow, if I feel like sharing.

First, you have to get everything thing clean and sterilized.


Hot soapy water and a clean dishcloth gets this step taken care of. Remember to rinse well.


Sterilizing agent. Swoosh it around, both inside and out, and again, make sure you rinse well. Use this on everything that will be coming into contact with the juice.


Everything is there and accounted for, and sterilized, you can go ahead and do the next step.


I like to lay everything out to make I have it all. I've purchased a wine kit previously and the yeast was missing, so I like to double check.


This is package "A". Bentonite I think they call it. They say to stir the water constantly while adding it. They don't indicate for how long for however. I've come to the conclusion that you don't stir until its dissolved. There isn't enough hours in the day to get this stuff to dissolve. I'm pretty sure the yeast takes care of this stuff, but who am I kidding, I don't know.


This is the juice! The nectar of the gods if you will. We're making a Cabernet Sauvignon Levar, one of my faves. Next kit, we'll make a white, I promise. But only if you buy it. And then share. There is a cost for my knowledge you know!


With the nectar having been added to water that contains the undissolved package A, we're ready to top it up.


This sucker is really heavy. Be careful when lifting so you don't hurt your back. Remember, bend at the knees and lift with your legs! Funny I usually use my arms, but they say this is how your supposed to lift.


Now, you add the yeast. Oh yeah, make sure you get the yeast dissolving in water BEFORE you start making the wine. It needs to sit for about 15 minutes before you add it. Why they don't tell you at the beginning of the instructions is just plain dumb.


Seal it up and you're done. At least for the next 7 - 10 days. What you should see is that little plug on the top bubbling. This is a sign that the "must" is "musting". Actually the yeast is turning the sugar into alcohol and emitting gases while it does it. This is a good thing.

The primary (that's the thing that's holding the soon to be wine) should be kept in a warm, draft free place. Mine will be moving to the bedroom as the bathroom is not a good place to brew wine for starters, but its also very drafty. And cold. SG better get that dryer vent thingamabob fixed today!