There's a classic observation that applies to everything from wine making to installing computer software: When in doubt, read the instructions.

It's a fact of life that most people don't bother to read instructions. They assume they know exactly what to do. Or they skim through instructions and wonder why they got it wrong.

For example, people who have never made wine before will do stupid things like:

· Try to activate yeast in boiling water even though the instruction state it must be blood-heat.

· Put their fermenting liquid in the garden shed during winter when it's supposed to be kept in a warm place.

· Forget to add the yeast at all.

Here are some simple tips that might help you if you are a total beginner.

Activate the yeast first

Before you do anything else, activate the yeast. It takes a bit of time to get started - usually at least six hours.

How to cope with "stuck fermentation"

If your wine ends up syrupy, it hasn't fermented. What the fermentation process does is to turn the sugar into alcohol, and the wine become drier and drier in taste.

But sometimes the fermentation process stops for no apparent reason. If this happens you can usually rescue your wine by making a new lot of yeast in your starter bottle. When you have activated the new yeast, transfer it to a larger bottle and add some of the "stuck" wine to the bottle. Don't fill the bottle, instead keep adding "stuck" wine little by little for a couple of days. If this works, you will see the wine bubbling away in the bigger bottle.

Pour the bubbling mix into a clean fermentation container, and gradually add the rest of the "stuck" wine to it until it is fermenting really violently, then throw in the balance.

The importance of temperature

Warm conditions are needed for making wine. If it's too hot or too cold, the yeast won't ferment. Generally 70 °F is perfect.

Be careful with added sugar

Follow quantities given in your wine making recipe. If you want the wine to be sweeter, add extra sugar gradually. Remember that yeast can't cope with too much sugar at once.

Al Barker is a grape growing and wine making expert. Al has spent the past 16 years mastering wine making and providing people with easy to follow wine making instructions. In Al's many years he has not only made world class wine himself, but has also shown hundreds of people how by following simple wine making instructions. Article Source: http://EzineArticles.com/?expert=Al_Barker Other articles about winemaking: Winemakers Filter wines

How Malolactic Fermentation Softens Wine

Malolactic fermentation is frequently referred to as "MLF", or "malo" in winery terms. What is a malolactic fermentation and how does it affect a wine?

MLF normally occurs after the primary fermentation has completed, when the grape sugars have been converted by yeast, into alcohol and carbon dioxide (CO2). Lactic acid bacteria, Oenococcus oeni, and some other species of Lactobacillus and Pediococcus are responsible for this conversion.

The major function of these bacteria is to convert the main wine acid, (there are two main acids and many minor ones found in grapes) called L-malic acid, to another type, L-lactic acid. During this conversion CO2 is produced hence the term, fermentation.

Many wines that undergo a malolactic are improved by it, however those wines that rely on a higher acid level to show their full potential, such as Rieslings and Sauvignon Blancs, or similar younger varietal styles would never benefit from it. They require the crispness in the acidity and youthful freshness to show through.

The wines to benefit from MLF tend to be those fuller bodied dry whites as well as medium to full bodied reds. It is these heavier wines that need to be somewhat softened to ensure an attractive lower acid to fruit balance. MLF will have a dramatic effect in softening the tannins, especially in red wines. Tannins in wine are harsh and bitter, and can be felt during tasting as they make your mouth pucker.

Lactic acid bacterial growth is inhibited by cooler temperatures, and also the addition of sulfur dioxide (SO2) - an anti bacterial agent. Winemakers are able to stop the onset of MLF, and can therefore control the styles of wine being made by maintaining SO2 levels and lowering the wine temperature throughout the entire winemaking process.

Putting a wine through a malo, when in tank or barrel, is encouraged during winemaking as it will be less likely to try and repeat the process when it is in the bottle. If a wine unintentionally undergoes MLF when in bottle, it can be disastrous to the consumer. Apart from the wine losing its fruit integrity, it will appear to still be fermenting as CO2 will be being produced. An unpleasant lactic aroma would be detected.

How Malolactic fermentation effects taste

It is considered that MLF enhances the body and flavour of the wine, producing wines of greater palate softness and roundness. Most winemakers believe that there is much better integration of fruit and oak if MLF occurs while the wine is in barrel. This fuller mouthfeel is more pleasing to the palate.

It has been noted that malic acid resembles the taste of green apples, (malic comes from the Latin word for apple, malum). An appley taste is often to be found in wine descriptions. In contrast, lactic acid is prominant in milk and is much richer tasting, more like full-fat butter, (lactic is derived from the Latin word for milk, lac).

The mouthfeel of malic acid can be described as "hard and metallic" against the "softness" of the lactic acid. MLF is a natural de-acidification and softening of the wines palate.

MLF can happen naturally or be initiated artificially

In commercial winemaking, a malolactic conversion is often initiated by an inoculation of desirable strains of bacteria. This ensures that off-flavours will not be produced. Winemakers can also prevent malolactic conversion when it is not desired, so a higher acid profile can be maintained in the finished wine.

Malolactic fermentation is natures way of softening wine by making it much more acceptable to the palate and easier to drink.

Rob Hemphill has been a professional winemaker for over 20 years, and is now a freelance marketing writer living in Ireland. He specializes in wine consultancy and has a wide knowledge in vines, vineyards and wine growing techniques as well. His favourite varietals are Gewurztraminer and Shiraz.

To learn more about wine, please visit Understanding Wine where you will find a wealth of interesting wine information.

Ever made Homemade wine before? Don't know how to, why not visit http://winemakinghome.blogspot.com.

Article Source: http://EzineArticles.com/?expert=Rob_Hemphill

Wine grapes

There are a lot of different types of grapes. Vine grapes have usaully a thin skin and they are pretty small. Different kind of grapres give different aromas and flavours to wine.

Winemakers select the best grapes to make the wine. When a winery bottles the wine they print on the label the name of the grape type or types wich had been used to make that wine.

If you have questions about how wine is made you can ask at SocialVintage.com, the wine forum