/Users/andrea/_magisterarbeit/korpus/clean/testkorpus/26/file19.html NN ----------------------------------------- : Homemade JJ Wine NN Tutorial NN . SENT A DT Step NN by IN Step NN Guide NP to TO Making VVG your PP$ First JJ Wine NN Introduction NN Making VVG wine NN is VBZ one CD of IN the DT most RBS enjoyable JJ hobbies NNS I PP can MD imagine VV . SENT How WRB often RB do VV you PP find VV a DT hobby NN that WDT allows VVZ one CD to TO transform VV something NN like IN fruit NN into IN another DT substance NN so RB different JJ from IN its PP$ original JJ like JJ winemaking NN does VVZ . SENT This DT tutorial NN attempts VVZ to TO demystify VV making VVG wine NN by IN walking VVG you PP through IN the DT process NN of IN making VVG your PP$ own JJ apple NN juice NN wine NN . SENT Making VVG wine NN is VBZ neither RB hard JJ nor CC complex JJ . SENT The DT basic JJ steps NNS can MD be VB broken VVN to TO . SENT Create VV an DT environment NN the DT yeast NN likes VVZ and CC thrives VVZ . SENT Allow VV the DT yeast NN to TO consume VV as RB much RB as RB of IN the DT sugar NN as IN you PP wish VVP . SENT Stop VV the DT yeast NN from IN growing VVG after IN the DT desired VVN amount NN of IN sugar NN has VHZ been VBN consumed VVN . SENT Bottle VV the DT wine NN . SENT Allow VV the DT wine NN to TO age NN . SENT Drink VV it PP . SENT Now RB this DT is VBZ an DT incredibly RB simplistic JJ way NN of IN looking VVG at IN making VVG wine NN , , but CC it PP is VBZ basically RB that IN easy JJ . SENT However RB , , before IN I PP demonstrate VVP each DT of IN these DT steps NNS , , I PP feel VVP it PP is VBZ important JJ to TO have VH a DT fundamental JJ understanding NN of IN the DT chemicals NNS and CC hardware NN used VVN throughout IN this DT tutorial NN , , and CC winemaking NN in IN general NN . SENT First RB , , we PP will MD examine VV the DT chemicals NNS additives NNS . SENT Chemicals NNS Additives NNS When WRB one PP hears VVZ the DT words NNS chemicals NNS or CC additives NNS one PP may MD think VV of IN poisons NNS or CC undesirable JJ substances NNS such JJ as IN the DT ubiquitous JJ Yellow NP 5 CD found VVD in IN almost RB everything NN . SENT Fortunately RB , , the DT additives NNS used VVN in IN the DT wine NN making VVG process NN are VBP completely RB safe JJ and CC used VVN to TO enhance VV as RB well RB as RB extend VV the DT life NN of IN the DT wine NN . SENT Strictly RB speaking VVG , , one PP can MD make VV wine NN without IN any DT chemicals NNS . SENT However RB , , I PP would MD not RB recommend VV it PP . SENT Each DT of IN the DT additives NNS serve VVP a DT specific JJ purpose NN , , and CC without IN them PP , , the DT quality NN of IN the DT wine NN would MD suffer VV . SENT In IN this DT part NN of IN the DT tutorial NN , , I PP will MD examine VV each DT of IN the DT chemicals NNS in IN the DT Apple NP Wine NN recipe NN used VVN for IN this DT tutorial NN . SENT Sulfite JJ Solution NN Technically RB speaking VVG Sulfite JJ Solution NN is VBZ really RB a DT powder NN called VVD Sodium NN Metabisulfite NN added VVD to TO water NN . SENT It PP is VBZ a DT substance NN commonly RB used VVN to TO sanitize VV anything NN that WDT comes VVZ into IN contact NN with IN the DT wine NN during IN the DT entire JJ winemaking NN process NN . SENT Please UH note VV When WRB I PP say VVP anything NN that WDT comes VVZ into IN contact NN with IN the DT wine NN , , I PP do VVP mean JJ everything NN . SENT Cleanliness NN is VBZ the DT most RBS important JJ edict NN in IN making VVG wine NN . SENT To TO make VV the DT Sulfite JJ solution NN , , add VVP once RB ounce NN of IN Sulfite JJ Powder NP to TO one CD US NP Gallon NP of IN cool JJ water NN and CC shake VV vigorously RB for IN a DT few JJ minutes NNS . SENT Do VVP not RB use VV hot JJ or CC warm JJ water NN Pectic JJ Enzyme NN Pectic JJ Enzyme NN helps VVZ break VV down RP pectin NN present NN in IN the DT fruit NN being VBG fermented VVN . SENT For IN those DT of IN you PP who WP have VHP made VVN jams NNS or CC jellies NNS , , you PP may MD recall VV pectin NN is VBZ one CD agent NN used VVN to TO help VV solidify VV fruits NNS , , transforming VVG them PP into IN a DT jam NN or CC jelly NN . SENT Without IN Pectic JJ Enzyme NN , , it PP would MD be VB virtually RB impossible JJ to TO break VV down RP the DT naturally RB occurring VVG pectin NN resulting VVG in IN a DT wine NN that WDT looks VVZ hazy JJ . SENT Pectic JJ Enzyme NN also RB serves VVZ as IN a DT juice NN extractor NN . SENT Pectin NN is VBZ found VVN in IN the DT cellular JJ walls NNS of IN fruit NN . SENT Pectic JJ Enzyme NN helps VVZ break VV down RP the DT cellular JJ walls NNS , , increasing VVG the DT amount NN of IN juice NN extracted VVN from IN the DT fruit NN . SENT Acid JJ Blend NP In IN winemaking NN , , there EX are VBP three CD basic JJ types NNS of IN acid NN . SENT Tartaric JJ , , Citric JJ and CC Malic JJ . SENT Acid JJ Blend NP is VBZ a DT combination NN of IN these DT acids NNS to TO help VV add VV fruity JJ character NN and CC sharpness NN to TO wine NN . SENT Too RB little RB Acid JJ Blend NP , , the DT wine NN could MD have VH a DT flat JJ taste NN and CC lack NN character NN . SENT Too RB much RB , , the DT wine NN could MD have VH an DT undesirable JJ sharpness NN that WDT might MD do VV away RB with IN further JJR aging NN . SENT Then RB again RB , , it PP might MD not RB . SENT Yeast NN Nutrient NN Strictly RB speaking VVG , , Yeast NP Nutrient NN can MD be VB considered VVN super JJ food NN for IN the DT yeast NN . SENT Often RB yeast NN needs VVZ something NN to TO help VV it PP along RP for IN a DT short JJ period NN of IN time NN at IN the DT beginning NN until IN it PP can MD consume VV the DT sugars NNS in IN the DT wine NN completely RB on IN its PP$ own JJ . SENT This DT is VBZ the DT sole JJ purpose NN for IN Yeast NP Nutrient NN . SENT Do VVP not RB get VV this DT confused VVN with IN Yeast NP Energizer NN . SENT Yeast NN Energizer NN could MD be VB considered VVN super JJ , , super JJ food NN and CC should MD only RB be VB used VVN in IN specific JJ circumstances NNS such JJ as IN when WRB you PP are VBP having VHG problems NNS getting VVG something NN to TO ferment VV . SENT Adding VVG Yeast NP Energizer NN will MD force VV the DT yeast NN to TO grow VV . SENT Tannin NN Tannin NN is VBZ a DT substance NN found VVD in IN grape NN skins NNS , , seeds NNS , , stems VVZ and CC oak NN barrels NNS known VVN as IN wood NN tannins NNS . SENT Because IN of IN this DT , , red JJ wines NNS tend VVP to TO have VH higher JJR amounts NNS of IN tannins NNS than IN white JJ wines NNS . SENT Tannins NNS also RB contribute VVP astringency NN that IN pucker NN feeling NN when WRB you PP drink VVP a DT dry JJ wine NN and CC or CC bitter JJ flavors NNS to TO wine NN . SENT Tannins NNS also RB act VVP as IN a DT natural JJ preservative NN , , aiding VVG in IN the DT aging VVG process NN . SENT Campden NP Tablets NNS Campden NP Tablets NNS are VBP small JJ tablets NNS containing VVG about IN 450 CD mg NN of IN potassium NN or CC sodium NN metabisulphite NN . SENT What WP on IN earth NN do VVP you PP need VVP potassium NN metabisulfite NN for IN and CC what WP is VBZ potassium NN metabi NNS whatever WDT . SENT Well RB , , one CD of IN the DT golden JJ rules NNS in IN winemaking NN is VBZ Cleanliness NN is VBZ next JJ to TO Godliness NN . SENT I PP mean VVP this DT literally RB . SENT Anything NN that IN touches NNS the DT wine NN before IN , , during IN , , after IN and CC bottling NN must MD be VB spotless JJ . SENT Campden JJ Tablets NNS are VBP simply RB the DT most RBS common JJ of IN the DT many JJ sterilizing VVG agents NNS used VVN to TO kill VV any DT bad JJ bacteria NNS that WDT exists VVZ in IN the DT wine NN before IN you PP add VVP a DT good JJ fungi NNS the DT wine NN yeast NN . SENT This DT insures VVZ you PP start VV the DT wine NN with IN a DT clean JJ slate NN . SENT Free JJ of IN anything NN that WDT could MD cause VV bad JJ flavors NNS or CC ruin VV the DT wine NN . SENT Wine NP Yeast NP Wine NP Yeasts NNS are VBP a DT special JJ type NN of IN yeast NN used VVN only RB in IN making VVG wine NN . SENT Just RB like IN regular JJ bread NN yeast NN , , wine NN yeast NN consumes VVZ sugar NN then RB produces VVZ alcohol NN and CC carbon NN dioxide NN gas NN as IN a DT by IN product NN . SENT There EX are VBP countless JJ types NNS of IN Wine NN Yeasts NNS . SENT each DT imparting VVG different JJ qualities NNS . SENT The DT most RBS common JJ yeasts NNS include VVP . SENT Flor NP Sherry NP , , Montrachet NP , , Pasteur NP Champagne NP , , Premier NP Curvee NP , , C NP te NN des NP Blancs NP , , etc FW . SENT One CD package NN of IN yeast NN will MD product NN up RB to TO five CD gallons NNS of IN wine NN . SENT Potassium NN Sorbate JJ Stabilization NN of IN a DT wine NN is VBZ one CD of IN the DT last JJ steps NNS in IN the DT winemaking NN process NN . SENT As IN stated VVN earlier RBR , , carbon NN dioxide NN gas NN is VBZ a DT by IN product NN of IN the DT fermentation NN process NN . SENT Stabilization NN inhibits VVZ does VVZ not RB kill VV the DT yeast NN , , preventing VVG any DT additional JJ CO NP 2 CD gas NN from IN being VBG generated VVN . SENT Without IN stabilization NN , , the DT wine NN will MD continue VV to TO ferment VV in IN the DT bottle NN . SENT potentially RB leading JJ to TO exploding VVG corks NNS and CC a DT real JJ mess NN . SENT Before IN you PP start VVP freaking VVG out RP , , the DT bottles NNS themselves PP should MD be VB fine JJ . SENT It's NP the DT corks NNS that WDT will MD blow VV out RP before IN the DT bottle NN blows NNS up RB . SENT Potassium NN Sorbate NP is VBZ one CD of IN the DT many JJ different JJ types NNS of IN stabilization NN agents NNS used VVN to TO inhibit VV the DT yeast NN and CC put VV them PP into IN hibernation NN . SENT It PP is VBZ highly RB recommended VVN you PP add VVP a DT stabilization NN agent NN to TO every DT wine NN before IN bottling VVG it PP . SENT regardless RB what WP the DT recipe NN says VVZ . SENT It's NP just RB good JJ practice NN . SENT Hardware NN The DT most RBS expensive JJ aspect NN of IN making VVG wine NN is VBZ the DT hardware NN . SENT Fortunately RB , , all DT of IN the DT hardware NN , , except IN for IN labels NNS and CC corks NNS can MD be VB reused VVN again RB and CC again RB . SENT One CD very RB important JJ thing NN to TO remember VV is VBZ to TO only RB use VV food NN grade NN materials NNS when WRB making VVG wine NN . SENT Materials NNS not RB marked VVD as IN food NN grade NN can MD contain VV chemicals NNS that WDT could MD leech NN out RP into IN the DT wine NN during IN fermentation NN . SENT While IN I PP have VHP never RB know VV anyone NN to TO get VV sick JJ , , I PP would MD simply RB not RB risk VV it PP . SENT Food NN grade NN materials NNS do VVP not RB possess VV such JJ chemicals NNS and CC are VBP specifically RB designed VVN to TO be VB used VVN with IN food NN materials NNS . SENT Therefore RB , , don't VVD skimp VV out RP and CC buy VV a DT big JJ trash NN can MD thinking NN it's NNS a DT substitute NN for IN a DT high JJ quality NN food NN grade NN bucket NN . SENT Spend VV the DT extra JJ bucks NNS on IN a DT really RB good JJ one NN . SENT You PP won't VVD regret VV it PP . SENT Now RB let's NNS get VVP on IN with IN explaining VVG the DT hardware NN . SENT Carboy NN A DT Carboy NN is VBZ simply RB a DT glass NN jug NN . SENT That's NNS all RB , , nothing NN fancy NN . SENT Carboys NNS come VVP in IN sizes NNS ranging VVG from IN One CD Gallon NP US NP to TO Six CD Gallons NNS US PP . SENT Please UH note VV I PP specifically RB mention VV US PP in IN my PP$ previous JJ sentence NN . SENT This DT stands NNS for IN United NP States NPS US NP measurements NNS as RB opposed VVN to TO United NP Kingdom NP or CC Imperial NP measurements NNS . SENT Some DT recipes NNS require VVP US NP measurements NNS where WRB as IN others NNS use VVP Imperial NP measurements NNS . SENT You PP may MD think VV they PP are VBP the DT same JJ , , but CC they PP are VBP not RB . SENT For IN example NN , , a DT Five CD Gallon NP Imperial NP carboy NN is VBZ the DT equivalent NN of IN Six CD US NP gallons NNS . SENT Therefore RB , , read VVD your PP$ recipes NNS carefully RB . SENT Bung JJ bungs NNS are VBP nothing NN more JJR than IN rubber NN stoppers NNS with IN holes NNS drilled VVN down RP the DT middle NN where WRB an DT airlock NN I PP will MD explain VV that DT later RBR is VBZ attached VVN . SENT They PP come VVP in IN various JJ sizes NNS and CC are VBP inserted VVN in IN the DT mouth NN of IN the DT carboy NN during IN the DT secondary JJ fermentation NN phase NN I PP will MD explain VV that IN later RBR as IN well RB . SENT Airlock NN The DT bane NN of IN every DT winemaker NN is VBZ oxidation NN . SENT Oxidation NN is VBZ the DT breakdown NN of IN the DT wine NN due JJ to TO over IN exposing VVG it PP oxygen NN . SENT Airlocks NNS help VVP prevent VV this DT from IN occurring VVG by IN creating VVG a DT valve NN where WRB CO NP 2 CD gas NN from IN the DT fermenting VVG wine NN is VBZ allowed VVN to TO escape VV while IN at IN the DT same JJ time NN keeping VVG air NN from IN entering VVG the DT carboy NN and CC oxidizing VVG the DT wine NN . SENT Airlocks NNS work VVP in IN conjunction NN with IN bungs NNS by IN being VBG inserted VVN in IN the DT hole NN of IN the DT bung NN and CC then RB the DT bung NN is VBZ inserted VVN in IN the DT mouth NN of IN the DT carboy NN . SENT There EX are VBP two CD basic JJ types NNS of IN Air NP Locks NP . SENT one PP looks VVZ sort NN of IN like IN a DT S NP the DT other JJ looks NNS like IN a DT small JJ cup NN with IN an DT inverted JJ cup NN floating VVG inside IN it PP . SENT They PP work VVP by IN filling VVG them PP half DT way NN with IN water NN . SENT The DT pressure NN of IN the DT water NN in IN the DT airlock NN keeps VVZ air NN from IN entering VVG the DT carboy NN while IN also RB allowing VVG air NN to TO escape VV . SENT prevent VV oxidation NN . SENT It's NNS kinda RB cool VVP watching VVG them PP bubble VV as IN the DT wine NN ferments VVZ . SENT Personally RB , , I PP prefer VVP the DT S NP shaped JJ airlocks NNS . SENT They PP are VBP easier JJR to TO use VV any DT have VHP no DT additional JJ parts NNS that WDT could MD get VV lost VVN . SENT unlike IN the DT other JJ double JJ cup NN type NN Air NP Locks NP . SENT Hydrometer NN and CC Hydrometer NN Tube NN An DT important JJ part NN of IN making VVG wine NN is VBZ measuring VVG the DT amount NN of IN sugar NN before IN , , during IN and CC after IN fermentation NN . SENT This DT is VBZ done VVN with IN a DT Hydrometer NN and CC Hydrometer NN Tube NN . SENT The DT Hydrometer NN looks VVZ sort NN of IN like IN a DT 12 CD inch NN thermometer NN with IN a DT piece NN of IN paper NN stuck VVN inside RB of IN it PP with IN numbers NNS printed VVN on IN it PP . SENT To TO use VV it PP , , you PP put VVD a DT small JJ amount NN of IN the DT wine NN in IN the DT hydrometer NN tube NN , , drop VV the DT hydrometer NN in IN the DT wine NN and CC spin VV it PP . SENT The DT spinning JJ action NN removes VVZ any DT bubble NN that WDT may MD have VH accumulated VVN on IN the DT sides NNS of IN the DT hydrometer NN . SENT The DT hydrometer NN will MD float VV in IN the DT wine NN giving VVG you PP a DT measurement NN of IN the DT sugar NN in IN the DT wine NN . SENT To TO read VV the DT measurement NN , , look VVP at IN the DT number NN inside IN the DT hydrometer NN where WRB it's NNS floating VVG on IN the DT wine NN . SENT That DT is VBZ the DT level NN of IN sugar NN currently RB in IN the DT wine NN . SENT Please UH note VV The DT standard JJ measurement NN used VVN with IN hydrometers NNS in IN winemaking NN is VBZ one CD called VVN Specific JJ Gravity NN . SENT Almost RB every DT recipe NN uses VVZ it PP , , and CC every DT hydrometer NN will MD have VH Specific JJ Gravity NN , , or CC SG NP as IN it PP is VBZ commonly RB referred VVN to TO , , printed VVN on IN it PP . SENT To TO make VV matters NNS even RB more RBR confusing JJ , , most JJS Hydrometers NNS also RB have VH two CD or CC three CD other JJ measurement NN systems NNS printed VVN on IN them PP . SENT They PP are VBP Balling NP , , Brix NP , , and CC Potential JJ Alcohol NN . SENT I PP would MD ignore VV Balling NP and CC Brix NP , , but CC I PP would MD keep VV the DT Potential JJ Alcohol NN measurement NN in IN the DT back NN of IN your PP$ mind NN . SENT This DT can MD be VB helpful JJ in IN determining VVG the DT amount NN of IN alcohol NN in IN a DT finished JJ wine NN . SENT Wine NN Thief NN A DT Wine NN Thief NN is VBZ a DT glass NN or CC plastic JJ tube NN with IN holes NNS a DT both CC ends VVZ used VVN to TO extract VV small JJ amounts NNS of IN the DT wine NN . SENT To TO use VV it PP , , insert VV it PP into IN the DT wine NN . SENT Allow VV it PP to TO fill VV with IN wine NN . SENT Cover VV the DT hole NN exposed VVN towards IN you PP with IN your PP$ thumb NN . SENT Remove VV the DT Wine NN Thief NN . SENT You PP now RB have VHP a DT small JJ amount NN of IN the DT wine NN ready JJ to TO be VB used VVN . SENT A DT Wine NN Thief NN is VBZ not RB an DT absolute JJ necessity NN for IN making VVG wine NN , , but CC it PP is VBZ very RB helpful JJ . SENT An DT immaculately RB clean JJ turkey NN baster NN makes VVZ a DT suitable JJ replacement NN for IN a DT Wine NN Thief NN . SENT Drawing VVG of IN a DT basic JJ Wine NN Thief NN . SENT A DT clean JJ turkey NN baster NN works VVZ great JJ as IN a DT replacement NN . SENT Food NP Grade NP Bucket NN and CC Spoon NP As IN I PP stated VVD before RB , , it PP is VBZ imperative JJ you PP use VVP materials NNS labeled VVN as IN food NN grade NN . SENT This DT insures VVZ no DT nasty JJ chemicals NNS worm NN their PP$ way NN into IN the DT wine NN during IN the DT fermentation NN process NN . SENT So RB what WP size NN do VVP you PP need VVP . SENT That DT depends VVZ on IN the DT amount NN of IN wine NN you PP are VBP producing VVG . SENT For IN a DT one CD gallon NN batch NN , , I PP would MD use VV a DT three CD to TO five CD gallon NN bucket NN . SENT Fermenting VVG things NNS can MD create VV a DT lot NN of IN foam NN and CC you PP need VVP a DT vessel NN large JJ enough RB to TO hold VV the DT wine NN and CC the DT foam NN . SENT Where WRB can MD you PP find VV a DT food NN grade NN bucket NN . SENT My PP$ favorite JJ place NN is VBZ my PP$ local JJ wine NN supply NN shop NN . SENT Unfortunately RB , , not RB all RB of IN us PP have VHP that DT level NN of IN convenience NN . SENT Fear NN not RB , , you PP still RB have VHP a DT couple NN options NNS . SENT One PP is VBZ to TO go VV to TO your PP$ local JJ discount NN store NN such JJ as IN K NP Mart NP , , Wal NP Mart NP or CC Target NP . SENT All DT should MD have VH buckets NNS suitable JJ for IN winemaking NN . SENT Another DT option NN , , and CC free JJ one NN at IN that DT , , is VBZ to TO visit VV your PP$ local JJ grocery NN store NN . SENT They PP literally RB have VHP dozens NNS of IN buckets NNS in IN the DT bakery NN section NN , , and CC many JJ grocery NN stores NNS are VBP more RBR than IN happy JJ to TO give VV you PP a DT few JJ . SENT However RB , , make VVP sure RB you PP verify VV they PP bucket NN s PP were VBD only RB used VVN to TO store VV food NN products NNS and CC not RB any DT nasty JJ cleaning NN solutions NNS . SENT Then RB take VV them PP home NN and CC run VV them PP through IN a DT dishwasher NN cycle NN . SENT Don't JJ have VHP a DT dishwasher NN . SENT No DT worries NNS , , just RB clean VV them PP out RP by IN hand NN at IN least JJS two CD or CC three CD times NNS with IN a DT super JJ generous JJ amount NN of IN soap NN and CC very RB hot JJ water NN . SENT It's NP imperative NN you PP have VHP them PP absolutely RB free JJ of IN all DT debris NN and CC all DT food NN particles NNS . SENT Food NP Grade NP Racking VVG Tub NN and CC Hose NP Racking VVG is VBZ the DT process NN of IN transferring VVG wine NN from IN one CD vessel NN to TO another DT . SENT Why WRB do VV such PDT a DT step NN . SENT As IN a DT wine NN ferments NNS , , sediments NNS will MD drop VV to TO the DT bottom NN of IN the DT container NN holding VVG the DT wine NN . SENT This DT is VBZ mostly RB lees NN dead JJ yeast NN . SENT You PP must MD keep VV the DT wine NN off IN the DT lees NN or CC it PP will MD add VV off RP flavors NNS to TO the DT wine NN . SENT Racking VVG is VBZ a DT simple JJ process NN of IN siphoning VVG the DT wine NN from IN one CD carboy NN to TO another DT using VVG a DT racking VVG tube NN and CC hose NN . SENT The DT tube NN is VBZ a DT straight JJ stiff JJ piece NN of IN plastic JJ tubing NN curved VVN at IN the DT top NN where WRB you PP connect VVP a DT piece NN of IN flexible JJ hose NN . SENT The DT tube NN goes VVZ into IN the DT carboy NN containing VVG the DT wine NN and CC you PP literally RB suck VV on IN the DT other JJ end NN of IN the DT flexible JJ tubing NN until IN the DT wine NN starts VVZ flowing VVG into IN the DT clean JJ , , empty JJ carboy NN . SENT Sounds VVZ gross JJ but CC it's NNS really RB not RB . SENT Making VVG Wine NN . SENT Step VV One PP Sanitize VV EVERYTHING NN Supplies NNS needed VVD . SENT One CD gallon NN glass NN jug NN 1 CD oz NP Sulfite NN powder NN Three CD to TO five CD gallon NN food NN grade NN bucket NN Food NP grade NN plastic NN spoon VV The DT first JJ step NN in IN making VVG wine NN is VBZ to TO prepare VV the DT sulfite JJ sanitizing VVG solution NN This DT step NN can MD be VB skipped VVD if IN you PP already RB have VHP a DT sulfite JJ solution NN prepared VVN . SENT Add VV one CD ounce NN of IN Sulfite JJ Powder NP to TO one CD US NP gallon NN of IN cool JJ water NN and CC shake VV vigorously RB for IN a DT few JJ minutes NNS or CC until IN the DT powder NN has VHZ completely RB dissolved VVN . SENT The DT solution NN stays VVZ effective JJ for IN months NNS if IN stored VVN in IN a DT tightly RB sealed VVN container NN in IN a DT cool JJ dry JJ place NN . SENT Pour VV some DT of IN the DT sulfite JJ solution NN in IN the DT bucket NN . SENT Swish VV the DT solution NN around IN covering VVG every DT inch NN of IN the DT inside NN of IN the DT bucket NN . SENT Now RB , , dip VV the DT spoon NN into IN the DT sulfite JJ solution NN in IN the DT bucket NN . SENT Please UH note NN . SENT The DT point NN of IN this DT step NN is VBZ to TO sanitize VV all DT of IN the DT hardware NN used VVN before IN we PP start VVP making VVG the DT wine NN . SENT This DT step NN must MD be VB repeated VVN every DT time NN you PP use VVP a DT piece NN of IN hardware NN that IN touches NNS the DT wine NN . SENT Once RB the DT hardware NN has VHZ been VBN properly RB sanitized VVN , , toss VV the DT solution NN . SENT Please UH note NN . SENT Do VVP not RB rinse VV the DT hardware NN with IN water NN . SENT Doing VVG so RB , , will MD expose VV the DT hardware NN to TO bacteria NNS again RB . SENT ultimately RB defeating VVG the DT purpose NN of IN the DT sulfite NN . SENT Step NN Two CD Preparing VVG the DT Must MD Supplies NNS needed VVD . SENT 1 CD quart NN measure NN vessel NN Pot NN that WDT holds VVZ two CD quarts NNS Plastic NP trash NN bag NN Butcher's NP twine NN 3 CD quarts NNS fresh JJ pressed VVN cider NN or CC apple NN juice NN , , no DT preservatives NNS 1 CD quart NN water NN 1 CD 1 CD 2 CD lbs NNS sugar NN approx NN Three CD cups NNS 1 CD tsp NN acid NN blend NN 1 CD 4 CD tsp NN . SENT tannin NN 1 CD tsp NN yeast NN nutrient JJ 1 CD 2 CD tsp NN pectic JJ enzyme NN 1 CD campden NN tablet NN Start NP preparing VVG the DT Must MD by IN first RB selecting VVG the DT correct JJ type NN of IN apple NN juice NN or CC cider NN . SENT Make VV sure JJ you PP select VVP one PP that RB has VHZ . SENT No DT preservatives NNS Organic NP Free NP of IN pesticides NNS Sanitize VV the DT one CD quart NN measuring NN vessel NN , , measure NN three CD quarts NNS of IN the DT juice NN and CC put VV in IN the DT primary JJ fermenter NN the DT big JJ bucket NN . SENT Next JJ , , mix VV the DT water NN and CC sugar NN together RB in IN a DT pot NN and CC heat NN until IN boiling VVG . SENT Once RB the DT sugar NN has VHZ completely RB dissolved VVN , , pour VVP the DT sugar NN water NN solution NN over IN the DT apple NN juice NN . SENT Then RB add VV the DT Acid JJ Blend NP , , Tannin NN , , and CC Yeast NP Nutrient NN . SENT Please UH note NN . SENT Be VB careful JJ when WRB adding VVG the DT tannin NN . SENT It PP tends VVZ to TO clump NN up RP , , sometimes RB making VVG it PP difficult JJ to TO disperse VV in IN throughout IN the DT must MD . SENT Allow VV the DT must MD unfermented JJ wine NN to TO cool VV completely RB to TO room NN temperature NN . SENT Once RB the DT must NN has VHZ cooled VVN sufficiently RB , , crush VV the DT campden JJ tablet NN with IN the DT back NN of IN a DT spoon NN , , add VVP to TO the DT must MD and CC stir VV . SENT Cover VV the DT primary JJ fermentor NN with IN a DT plain JJ old JJ plastic NN bag NN and CC secure VV tightly RB with IN some DT butcher's JJ twine NN . SENT Now RB , , allow VV the DT must MD to TO rest VV overnight RB . SENT During IN this DT time NN the DT campden JJ tablet NN will MD kill VV any DT nasty JJ bugs NNS in IN the DT must MD . SENT The DT next JJ day NN , , add VVP the DT Pectic JJ Enzyme NN to TO the DT must MD and CC stir VV . SENT You PP are VBP now RB ready JJ to TO measure VV the DT Specific JJ Gravity NN Potential JJ Alcohol NN and CC confirm VV you PP have VHP the DT proper JJ amount NN of IN sugar NN in IN the DT must MD . SENT Step NN Three CD Measuring VVG the DT SG NP and CC PA NN Supplies NNS needed VVD . SENT Hydrometer NN and CC Hydrometer NN tube NN Wine NN thief NN Sulfite NN solution NN Sugar NP is VBZ the DT heart NN of IN all DT yeast NN fermentation NN . SENT Yeast NN consumes VVZ the DT sugar NN and CC produces VVZ alcohol NN as IN the DT by IN product NN . SENT Therefore RB , , the DT higher JJR the DT sugar NN content NN , , the DT more JJR alcohol NN can MD be VB produced VVN . SENT Conversely RB , , the DT lower JJR the DT sugar NN the DT less JJR alcohol NN can MD be VB produced VVN . SENT Specific JJ Gravity NN SG NP and CC Potential JJ Alcohol NN PA NN readings NNS provide VVP you PP with IN ability NN to TO measure VV how WRB much JJ alcohol NN is VBZ possible JJ in IN the DT must MD . SENT However RB , , a DT baseline NN measurement NN must MD be VB taken VVN before IN any DT fermentation NN starts VVZ . SENT After IN you PP have VHP taken VVN your PP$ baseline NN reading NN , , your PP$ goal NN should MD be VB to TO make VV the DT must MD ferment VV out RP to TO a DT SG NP reading NN of IN . SENT 990 CD or CC less RBR same JJ as IN less JJR than IN 0 CD PA NN . SENT Meaning NN , , no DT more JJR alcohol NN can MD be VB produced VVN . SENT Since IN no DT more JJR alcohol NN can MD be VB produced VVN , , the DT baseline JJ PA NN reading NN is VBZ the DT alcohol NN content NN within IN the DT wine NN . SENT The DT simplicity NN of IN the DT PA NN system NN is VBZ why WRB I PP really RB like VVP it PP . SENT Unfortunately RB , , the DT PA NN system NN is VBZ not RB as RB accurate JJ as IN the DT SG NP system NN and CC most JJS wine NN recipes NNS use VVP Specific JJ Gravity NN . SENT Therefore RB , , I PP use VVP both DT and CC have VHP the DT best JJS of IN both DT worlds NNS . SENT Below RB is VBZ a DT chart NN I PP designed VVD showing VVG the DT measurement NN conversions NNS between IN SG NP and CC PA NN . SENT SG NP PA NN SG NP PA NN 1 CD . SENT 150 CD 20 CD 1 CD . SENT 068 CD 9 CD 1 CD . SENT 143 CD 19 CD 1 CD . SENT 061 CD 8 CD 1 CD . SENT 136 CD 18 CD 1 CD . SENT 053 CD 7 CD 1 CD . SENT 128 CD 17 CD 1 CD . SENT 046 CD 6 CD 1 CD . SENT 121 CD 16 CD 1 CD . SENT 038 CD 5 CD 1 CD . SENT 113 CD 15 CD 1 CD . SENT 030 CD 4 CD 1 CD . SENT 106 CD 14 CD 1 CD . SENT 023 CD 3 CD 1 CD . SENT 098 CD 13 CD 1 CD . SENT 015 CD 2 CD 1 CD . SENT 091 CD 12 CD 1 CD . SENT 008 CD 1 CD 1 CD . SENT 083 CD 11 CD 1 CD . SENT 000 CD 0 CD 1 CD . SENT 076 CD 10 CD To TO begin VV taking VVG the DT SG NP PA NN measurements NNS , , first RB sanitize VV the DT hardware NN by IN completely RB submerging VVG it PP in IN the DT Sulfite JJ Solution NN then RB discard VV the DT solution NN . SENT Now RB that IN the DT hardware NN is VBZ clean JJ and CC sanitized VVN , , insert VV the DT wine NN thief NN in IN the DT must MD . SENT Wait VV for IN the DT thief NN to TO fill VV . SENT Once RB filled VVN , , cover VV the DT hole NN facing VVG you PP with IN your PP$ thumb NN and CC remove VV it PP from IN the DT must MD . SENT The DT wine NN should MD stay VV in IN the DT thief NN . SENT Now RB place VV the DT tip NN of IN the DT thief NN in IN the DT Hydrometer NN Tube NN and CC release VV your PP$ thumb NN . SENT Carefully RB lower RBR the DT hydrometer NN into IN the DT tube NN . SENT Do VVP not RB drop VV it PP or CC it PP will MD probably RB break VV . SENT Continue VV adding VVG more JJR and CC more RBR must MD until IN the DT hydrometer NN floats VVZ freely RB in IN the DT tube NN . SENT Now RB , , spin VV the DT hydrometer NN in IN the DT tube NN . SENT This DT releases VVZ any DT bubbles NNS that WDT may MD have VH formed VVN around IN the DT hydrometer NN . SENT Once RB the DT spinning JJ has VHZ stopped VVN , , carefully RB look VVP at IN the DT point NN where WRB the DT hydrometer NN is VBZ floating VVG . SENT Please UH note NN . SENT The DT capillary JJ effect NN will MD cause VV liquid JJ to TO bend VV upwards RB on IN the DT sides NNS of IN the DT hydrometer NN . SENT Do VVP not RB mistake VV the DT top NN of IN this DT bending VVG as IN the DT right JJ reading NN . SENT Instead RB carefully RB examine VV where WRB the DT bottom NN of IN the DT curve NN is VBZ located VVN . SENT This DT is VBZ the DT correct JJ measurement NN . SENT Please UH see VV the DT picture NN below IN for IN an DT example NN . SENT How WRB to TO correctly RB read VV a DT Hydrometer NN Once IN you PP have VHP and CC accurate JJ SG NP reading NN , , write VV it PP down RP . SENT For IN this DT recipe NN , , you PP should MD have VH a DT SG NP reading NN between IN 1 CD . SENT 076 CD to TO 1 CD . SENT 098 CD 10 CD to TO 13 CD PA NN . SENT You PP are VBP now RB ready JJ to TO add VV the DT wine NN yeast NN and CC start VV the DT fermentation NN process NN . SENT Step VV Four CD Primary JJ Fermentation NN Supplies NNS needed VVD . SENT Wine NP Yeast NP of IN your PP$ choice NN Hydrometer NN and CC hydrometer NN tube NN Food NP grade NN plastic NN spoon NN Sulfite JJ solution NN There EX are VBP loads NNS of IN different JJ kinds NNS of IN wine NN yeasts NNS , , each DT contributing VVG different JJ attributes NNS to TO wine NN . SENT For IN simplicity NN I PP recommend VVP you PP use VVP Premier NP Cuvee NP for IN this DT recipe NN . SENT However RB , , feel VVP free JJ to TO use VV any DT of IN the DT other JJ basic JJ wine NN yeasts NNS such JJ as IN Flor NP Sherry NP , , Montrachet NP , , Champagne NP , , etc FW . SENT Sprinkle VVP the DT yeast NN over IN the DT must MD and CC stir VV it PP with IN a DT sanitized VVN plastic NN spoon NN . SENT Please UH note NN . SENT Do VVP not RB use VV any DT wooded JJ utensils NNS in IN your PP$ winemaking NN . SENT They PP are VBP prone JJ to TO bacterial JJ growth NN due JJ to TO their PP$ porous JJ nature NN . SENT Stick VV with IN plastic NN . SENT It's NNS easy JJ to TO clean VV and CC cheap JJ to TO replace VV . SENT Stir VV the DT must MD daily RB with IN a DT sanitized VVN spoon NN for IN one CD week NN . SENT After IN one CD week NN , , check VV the DT SG NP PA NN . SENT It PP should MD have VH a DT SG NP PA NN reading NN of IN between IN 1 CD . SENT 024 CD 1 CD . SENT 030 CD 3 CD to TO 4 CD PA NN . SENT If IN it PP the DT must NN has VHZ not RB reached VVN the DT proper JJ reading NN , , then RB wait VV another DT 2 CD to TO 3 CD days NNS and CC take VV another DT reading NN . SENT Once RB the DT must MD reaches NNS 1 CD . SENT 024 CD to TO 1 CD . SENT 030 CD , , you PP are VBP now RB ready JJ to TO move VV to TO the DT Secondary JJ Fermentation NN Stage NN . SENT Step VV Five CD Secondary JJ Fermentation NN Supplies NNS needed VVD . SENT Racking VVG tube NN and CC hose NN One NN Gallon NP glass NN carboy NN Bottle NN of IN inexpensive JJ , , but CC drinkable JJ , , white JJ wine NN for IN topping VVG off RP Sulfite JJ Solution NN Bung NN Airlock NN Secondary JJ Fermentation NN is VBZ a DT closed JJ fermentation NN process NN where WRB the DT must MD is VBZ allowed VVN to TO continue VV to TO ferment VV while IN exposed VVN to TO as RB little JJ air NN as IN possible JJ . SENT To TO achieve VV this DT , , one PP must MD first RB transfer VV the DT wine NN to TO a DT different JJ fermentation NN vessel NN . SENT The DT vessel NN of IN choice NN is VBZ a DT glass NN carboy NN . SENT Carboys NNS are VBP nothing NN more JJR than IN big JJ glass NN jugs NNS . SENT Since IN this DT recipe NN produces VVZ only RB one CD gallon NN of IN wine NN , , you PP can MD use VV any DT basic JJ , , run VVN of IN the DT mill NN glass NN jug NN such JJ as IN the DT one NN the DT juice NN came VVD in IN . SENT Please UH note NN . SENT Do VVP not RB use VV a DT plastic JJ jug NN for IN this DT step NN in IN the DT winemaking NN process NN . SENT Plastic NN is VBZ perfect JJ for IN spoons NNS , , hoses VVZ etc FW , , but CC is VBZ not RB recommended VVN for IN secondary JJ fermentation NN . SENT If IN you PP have VHP to TO , , buy VV a DT glass NN jug NN . SENT Once RB you PP have VHP your PP$ carboy NN you PP will MD need VV to TO start VV racking VVG your PP$ wine NN into IN the DT carboy NN . SENT Racking VVG is VBZ basically RB siphoning VVG the DT must MD from IN the DT primary JJ fermenter NN to TO the DT carboy NN . SENT This DT requires VVZ you PP purchase VV a DT racking VVG tube NN and CC hose NN . SENT A DT racking VVG tube NN is VBZ a DT stiff JJ piece NN of IN plastic JJ bent NN at IN the DT top NN where WRB you PP attach VVP the DT racking VVG hose NN . SENT Please UH note NN . SENT This DT piece NN of IN hardware NN should MD be VB purchased VVN from IN a DT winemaking NN shop NN . SENT Other JJ types NNS of IN hoses NNS are VBP not RB classified VVN as IN food NN grade NN , , and CC as IN I PP have VHP stated VVN earlier RB you PP should MD only RB use VV food NN grade NN materials NNS when WRB making VVG wine NN . SENT To TO start VV racking VVG the DT wine NN , , open VV a DT bottle NN of IN inexpensive JJ , , but CC drinkable JJ , , white JJ wine NN at IN room NN temperature NN and CC set VV aside RP water NN boiled VVD and CC cooled VVD to TO room NN temperature NN works VVZ as IN a DT substitute NN . SENT Now RB , , place VVP the DT primary JJ fermenter NN on IN a DT flat JJ surface NN at IN least JJS three CD off IN the DT floor NN such JJ as IN the DT kitchen NN counter NN . SENT Next JJ , , clean VV the DT carboy NN out IN really RB well RB . SENT making VVG sure RB no DT particles NNS are VBP visible JJ . SENT Sanitize VV the DT carboy NN by IN pouring VVG some DT sulfite JJ solution NN in IN it PP and CC swish VV it PP around IN making VVG sure JJ the DT entire JJ surface NN has VHZ been VBN covered VVN . SENT Discard VV the DT solution NN . SENT Next JJ , , sanitize VV the DT racking VVG tube NN and CC hose NN by IN submerging VVG them PP in IN the DT sulfite JJ solution NN . SENT Once RB everything NN has VHZ been VBN sanitized VVN , , put VVD the DT carboy NN on IN the DT floor NN , , insert VV the DT racking VVG tube NN in IN the DT primary JJ fermenter NN and CC suck VV , , yes UH suck VV , , on IN the DT other JJ end NN of IN the DT racking VVG hose NN . SENT Once RB the DT wine NN starts VVZ flowing VVG , , put VV the DT hose NN in IN the DT carboy NN . SENT Once RB most RBS of IN the DT must NN has VHZ been VBN transferred VVN , , carefully RB watch VV what WP is VBZ left VVN in IN the DT primary JJ fermenter NN . SENT There EX will MD always RB be VB some DT really RB nasty JJ looking VVG stuff NN left VVN in IN the DT fermentor NN . SENT It PP is VBZ better JJR to TO leave VV that IN behind RB rather RB than IN try VV to TO get VV every DT drop NN . SENT Now RB take VV the DT white JJ wine NN or CC boiled VVD , , then RB cooled VVN water NN you PP set VVD aside RB earlier RBR and CC fill VV the DT carboy NN up RB to TO about IN 1 CD 1 CD 2 CD 2 CD inches NNS from IN the DT top NN . SENT Lastly RB , , submerge VV the DT bung NN and CC airlock NN in IN the DT sulfite JJ solution NN , , fill VV the DT airlock NN with IN water NN up RP to TO the DT fill NN line NN printed VVN on IN it PP and CC insert VV it PP into IN the DT mouth NN of IN the DT carboy NN . SENT Allow VV the DT wine NN to TO continue VV to TO ferment VV in IN the DT carboy NN for IN several JJ months NNS until IN the DT SG NP PA NN ferments VVZ out RP to TO . SENT 990 CD or CC less RBR same JJ as IN less JJR than IN 0 CD PA NN . SENT This DT usually RB takes VVZ about IN six CD months NNS . SENT Make VV sure RB to TO check VV the DT air NN lock NN often RB and CC replace VV the DT water NN as IN it PP evaporates VVZ . SENT Also RB , , rack VV the DT wine NN every DT couple NN of IN months NNS or CC when WRB you PP see VVP a DT large JJ amount NN of IN sediment NN at IN the DT bottom NN . SENT Use VV the DT same JJ steps NNS as RB above IN whenever WRB you PP rack VV your PP$ wine NN . SENT Please UH note NN . SENT It PP is VBZ very RB important JJ to TO watch VV the DT level NN of IN lees NNS , , or CC sediment NN , , at IN the DT bottom NN of IN the DT wine NN . SENT Neglecting VVG to TO rack VV your PP$ wine NN could MD allow VV bad JJ things NNS to TO happen VV such JJ as IN off JJ tastes NNS and CC odors NNS caused VVN by IN the DT lees NN . SENT Conversely RB , , you PP do VVP not RB want VV to TO rack VV the DT wine NN too RB often RB as IN this DT will MD make VV it PP prone JJ to TO bacterial JJ exposure NN which WDT is VBZ very RB bad JJ . SENT Every DT two CD to TO three CD months NNS is VBZ usually RB more JJR than IN sufficient JJ . SENT Once RB your PP$ wine NN has VHZ fermented VVN out RB reached VVD a DT SG NP PA NN of IN . SENT 990 CD or CC less JJR you PP can MD proceed VV to TO the DT last JJ step NN , , Stabilizing VVG , , Bottling VVG and CC aging VVG . SENT Step NN Six CD Stabilization NN , , Bottling VVG and CC aging VVG Supplies NNS needed VVD 1 CD 2 CD tsp NN . SENT Potassium NN Sorbate NP Sulfite JJ Solution NN Five CD standard NN wine NN bottles NNS 10 CD Number NP 8 CD Natural NP Corks NPS One CD to TO three CD gallon NN primary JJ fermenter NN Food NN grade NN plastic NN spoon NN Corker NP Labels VVZ Racking VVG tube NN and CC hose NN The DT final JJ step NN in IN making VVG your PP$ wine NN is VBZ stabilizing VVG it PP , , bottling VVG it PP and CC allowing VVG it PP to TO age NN . SENT Begin VV by IN soaking VVG the DT corks NNS in IN water NN for IN at IN least JJS eight CD hours NNS . SENT Please UH note NN . SENT You PP really RB do VVP not RB need VV 10 CD corks NNS . SENT I PP included VVD extras NNS because IN you PP never RB know VVP when WRB a DT mistake NN is VBZ made VVN and CC it's NNS better VV having VHG a DT few JJ extras NNS around RB just RB in IN case NN . SENT Stabilization NN Next JJ , , clean VV the DT wine NN bottles NNS thoroughly RB . SENT Then RB swish JJ sulfite JJ solution NN in IN them PP and CC discard VV the DT solution NN . SENT Then RB sanitize VV the DT racking VVG hose NN , , tube NN , , primary JJ fermentor NN and CC plastic JJ spoon NN discarding VVG the DT solution NN afterwards RB . SENT Rack VV the DT wine NN into IN the DT primary JJ fermentor NN . SENT Add VV 1 CD 2 CD teaspoon NN of IN potassium NN sorbate NN to TO the DT wine NN and CC stir VV . SENT Potassium NN sorbate NN is VBZ a DT yeast NN inhibitor NN that WDT keeps VVZ it PP from IN continuing VVG to TO ferment VV while IN in IN the DT bottle NN . SENT Do VVP not RB skip VV this DT step NN . SENT If IN you PP do VVP not RB stabilize VV your PP$ wine NN , , it PP will MD continue VV to TO ferment VV in IN the DT bottle NN , , increase VV the DT pressure NN inside IN the DT bottle NN ultimately RB causing VVG the DT cork NN to TO blow VV out RP . SENT Adding VVG the DT potassium NN sorbate NN takes VVZ just RB a DT few JJ seconds NNS and CC is VBZ well RB worth JJ the DT peace NN of IN mind NN . SENT Please UH Note VV . SENT The DT bottle NN will MD not RB explode VV . SENT Only RB the DT wine NN will MD blow VV out RP of IN the DT top NN . SENT I PP guess VVP it's NNS possible JJ the DT cork NN could MD hit VV someone NN and CC hurt VV them PP , , but CC that DT is VBZ highly RB unlikely JJ . SENT Bottling VVG Now RB that IN the DT wine NN has VHZ been VBN properly RB stabilized VVN , , rack VV the DT wine NN into IN the DT bottles NNS leaving VVG about IN two CD inches NNS of IN free JJ space NN at IN the DT top NN . SENT Please UH note NN . SENT Just RB like IN previous JJ steps NNS , , do VVP not RB try VV to TO get VV every DT last JJ drop NN of IN the DT wine NN in IN the DT bottles NNS . SENT There EX will MD always RB be VB some DT sediment NN on IN the DT bottom NN of IN the DT carboy NN , , do VVP not RB bother VV with IN it PP . SENT After IN all PDT the DT bottles NNS have VHP been VBN filled VVN you PP will MD need VV to TO cork VV each DT bottle NN . SENT Now RB , , there EX are VBP many JJ different JJ kinds NNS of IN corkers NNS and CC I NN cannot NN possibly RB explain VV how WRB they PP all DT work NN . SENT Therefore RB , , I PP will MD leave VV those DT instructions NNS up RP to TO the DT manufacturers NNS . SENT Now RB that IN all PDT the DT bottles NNS have VHP been VBN corked VVN , , add VV your PP$ labels NNS . SENT Personally RB , , I PP add VVP labels NNS to TO every DT wine NN I PP make VVP . SENT The DT design NN may MD be VB secondary JJ , , but CC it's NNS important JJ to TO have VH at IN least JJS the DT following NN on IN every DT label NN . SENT Name NN of IN the DT Wine NP Month NN Day NN Year NN it PP was VBD bottled VVN Alcohol NN by IN Volume NN aging VVG I PP like VVP to TO allow VV my PP$ wine NN to TO age NN for IN at IN least JJS six CD months NNS before IN I PP drink VVP it PP . SENT To TO age NN properly RB , , store VVP the DT wine NN on IN it's JJ side NN in IN a DT cool JJ , , dry JJ and CC dark JJ place NN like IN your PP$ basement NN or CC crawlspace NN . SENT That's NP it PP . SENT Enjoy VV your PP$ wine NN . SENT