1. Linda Donovan 541.621.1589 2010 Home Winemaking Class

2. Introduction UCD Grad Making Wine for 15 years In Rogue Valley for 9 years Started Pallet Wine Company in Medford This class will walk you through the process of making 5 gallons of finished (drinkable) wine.

3. Class Outline Vineyards and Harvesting Berry and Juice Composition Must and Juice Adjustments White Wine Making Analysis Techniques Red Wine Making Finishing, Fining and Bottling Miscellaneous Information Tasting problems and successes from previous years

4. Vineyards and Harvesting Why Grapes? Source How to pick How much to pick When to Pick????????????????

5. Determine Ripeness - Sweetness Sugar content in grapes Measured in ºBrix White wines ideal = 21 – 23 ºBrix Red wine ideal = 23-25 ºBrix Dessert wines = as high as possible

6. Acidity Mostly Tartaric and Malic acids Some Citric acid Some Acetic acid and Suscinic acids Will determine how tart the finished wine is Contributes to quality of finished wine White wine should be 7-9 g/L at harvest Red wines should be 6-8 g/L at harvest Dessert wines will be too low at harvest (waiting for sugar)

7. pH …. the most important criteria Will discuss (at length) next class Range for whites 3.2- 3.5 Range for reds 3.3 – 3.6

8. Flavor…. Also very important Flavors change during ripening

9. Condition of Grapes Bird damage Mold Sunburn Not getting any riper Falling apart

10. Weather and schedule Cool, dry weather ideal – cold fruit is best!! Grower’s schedule Picker’s schedule Equipment availability

11. Ready to Pick…

12. Need 100 pounds of Fruit Clean buckets and clippers Buckets hold approximately 20 pounds of fruit Should be food grade buckets If able to weigh= better We will get about 6 gallons of juice or 22 Liters We will end with about 5 gallons of wine or 19 Liters

13. Analyze and Adjust Juice ºBrix Several methods Brix * .55 = final alcohol ie. 24Brix = 13.2 % alcohol Too high alcohol = yeast death (sweet) and “hot” taste Too low sugar = not “winelike” and less stable in bottle Add 1.25 pounds of table sugar to raise 10 gal of juice 1ºBrix Use C1V1 = C2V2 formula to decrease sugar

14. Correct for Acid Total Acidity (TA) is reported in grams per Liter Increase Acid in g/L 10 Liters of wine at 5.2 TA Want TA of 7.0  increase of 1.8 g/L or, 18 grams of TARTARIC ACID Lower TA by adding .62 g/L Potassium Carbonate to decrease TA by 1 g/L 19 Liters of wine at 9.5 TA Want 7.0 g/L, add 1.5grams/Liter or 28.5 grams for 19 L.

15. Measure pH Very Important to understand Microbial Importance Chemical Importance Reaction catalyst … “drives” reactions toward or against goal Stability Importance Measure often Will increase over time Increasing and decreasing TA will affect pH!!!

16. Add Sulfur Dioxide (SO2) Kills “bad” bugs Our yeast not as sensitive Prevents browning Protects juice and wine Expressed in ppm We will add 45 ppm to our juice using Campden tablets 1 tablet per gallon = 75ppm increase 5 gallons at 0ppm = add 3 tablets

17. Making White Wine Let the Fun Begin!!!

18. Pressing first Transfer and sort grape clusters into press No leaves No moldy grapes Spiders. Earwigs and dirt = OK Press grapes until as dry as possible into two clean 5 gallon buckets Press slowly – too slow= low yield, too hard= bitter tannins from seeds, stems and skins Make adjustments now

19. Settling Keep as cool as possible Allow to settle overnight in cool place- don’t move around Rack clear juice into 5 gallon carboy plus other glass container- fill ¾ full only! Put fermentation lock, breather cap on top.

20. Add Yeast For white wine, we are using Champagne yeast Need to hydrate and acclimate yeast Wait a couple days to see bubbles Monitor Brix and temps- temps go up fast! Smell often Will get very frothy Keep clean Top up container (s) near end of fermentation 0Brix Keep flies out but let gas out- can explode if sealed

21. Allow to finish and age When wine is “dry” , or when wine tastes good to you= time to stop and protect wine. Will begin to clarify No CO2 No Air! No heat

22. Ageing, Stylistic Options and Finishing Oak Chips – use carefully Sur Lies (on lees) stylistic Blending More acid/Less acid ML Fermentation Bacterial Fermentation Malic acid to Lactic Acid Stabilizes the wine Creates Butter Flavors pH, temp and competition issues

23. If wine is “done” Rack off solids Add SO2 at a rate of 50 ppm Top carboy Replace breather bung with a solid bung Keep cool Start thinking about bottling!!!

24. Stabilize prior to bottling Tartrates will precipitate and form “wine diamonds” Proteins will form a haze Tartaric acid stabilization= get wine cold for 2 weeks (32 degrees F) and allow process to happen in carboy and not in bottle Proteins need a little bentonite to pull them out of solution Just for looks of a clear wine Add about 10 grams of bentonite and allow to settle. Rack once more and bottle

25. If wine is sweet or not through ML, must filter to avoid fermentation in bottle. Or drink it fast!! Check S02 once more and make additions based on pH

26. Bottling Transfer wine into clean glass (rack) Use Nitrogen to displace air in bottle Avoid Oxygen!! Closure Capsule Label

27. Analysis Techniques Red Wine Making Tasting!!!! Next Time:

29. Analysis Techniques

30. Measuring Sugar Refractometer Measures the bending of light Use until alcohol is produced Cost about $30 (look on eBay) Great to take into the vineyard Hydrometer Measures specific gravity – how thick Different scales Brix scale = -2 to 30 Need about 150 mls per test (can pour juice back into fermenter)

31. Sugars CliniTest Tablets Easy to use- made to measure sugar in urine Very accurate in white wine Red wine needs to be decolorized for easier reading Use carbon or pvpp .5 mls of sample (5 drops) and 1 pill. Sample gets hot when reaction occurs. Orange= sweet Blue = dry

32. pH Test strips range from 2.5 – 4.5 Small hand held = $20 Important to know pH

33. Titratable Acidity (TA) Acid test kits Reported in g/L or g/100ml 6.5 g/L or .65g/100 ml Important to degas sample

34. SO2 Tirets test kits at Grains Beans etc. Nielson Research Corporation 245 South Grape Street Medford, OR 97501 (541)770-5678 Maria NRCWinelab@yahoo.com

35. Malo Lactic Fermentation Will stall if wine gets too cold and finish in the spring Will see bubbles in wine while fermenting Should take about 8 weeks to complete Can test with paper chromotography

36. Misc. Analysis Volatile Acidity (VA) = amount of vinegar Hydrogen Sulfide (H2S) = stinky, rotten egg Alcohol (Ethanol)

37. Red Wine Making A little different than whites

38. Process Pick Destem Into fermenter Adjust sugar, acid… if necessary Keep warm Add yeast Hydrate like white wine Begin to monitor

39. Punch Down Keep Cap wet and clean Distribute Heat Allow air in Extract tannins Not too much Taste often

40. Press Drain wine first Transfer skins and seeds to press Gently press Wine will be sweet Wine will be tannic Add press wine back to free run

41. Allow wine to settle Rack off heavy solids Continue to monitor Will begin second fermentation (naturally) Keep warm and topped up Smell often Add a little oak Allow to age until it tastes good!

42. Finishing and bottling Wine When wine is “ready” Blending Fining – if too bitter Egg whites Milk Gelatin Stabilize tartaric acids Know your pH and adjust SO2 accordingly

43. SO2 and pH Low pH requires much less sulfur dioxide (SO2) to be “protected” pH 3.1 = 15 ppm pH 3.3 = 20 ppm pH 3.5 = 25 ppm pH 3.7 = 35 ppm pH 3.9 = 40ppm This is the amount of SO2 that is present at bottling Will lose a lot while transferring into bottles

44. Making a Port Style wine Eliminates the need for filtering Alcohol protects against microbe growth Use same formula as sugar dilution: C1V2 = C2V2 C= concentration (sugar or alcohol) V = Volume

45. Adding sugar and alcohol If wine is “ dry” add about 6 pounds of sugar to 5 gallons of wine (add less if wine is a bit sweet) Add about ½ gallon of high proof alcohol C1V1 + C2V2 = C3V3

46. Bottling Clean bottles Clean transfer tubes NO AIR!!! Fill, Cork, Label Keep finished wine in a cool (68 degrees) and humid Taste often- usually needs a few weeks before tastes good

47. Tasting Wines Color Clarity Aroma Taste Finish

48. See you next year GOOD LUCK!!!