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Wine Making: Activity No. 5

The document describes the basic steps for making wine at home, including a 3-part process: Part 1 involves crushing fruit, adding yeast and sugar, and allowing primary fermentation for 24 hours in a covered bucket. Part 2 involves straining the liquid into secondary fermentation containers, fitting with airlocks, and allowing fermentation for 3-4 days while racking periodically over a month to separate the wine from sediment. Part 3 involves bottling the wine, inserting corks, and storing upright for 3 days then on its side.

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Lex Dadan
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179 views2 pages

Wine Making: Activity No. 5

The document describes the basic steps for making wine at home, including a 3-part process: Part 1 involves crushing fruit, adding yeast and sugar, and allowing primary fermentation for 24 hours in a covered bucket. Part 2 involves straining the liquid into secondary fermentation containers, fitting with airlocks, and allowing fermentation for 3-4 days while racking periodically over a month to separate the wine from sediment. Part 3 involves bottling the wine, inserting corks, and storing upright for 3 days then on its side.

Uploaded by

Lex Dadan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DMC COLLEGE FOUNDATION INC.

INTEGRATED SCHOOL
SENIOR HIGH SCHOOL
Teaching Minds. Touching Hearts. Transforming Lives
S.Y. 2022-2023

WINE MAKING
Activity No. 5
Objective
To experience the basic steps in wine making, allowing learners’ to observe and gather data with the
experimental days of primary & secondary fermentation process.

Materials
 Food Grade bucket
 2.5 kg acidic fruit
 Cheesecloth
 1 big wine bottles (1.5L up)
 4 Wine bottles (750 mL up)
 Mortar and pestle
 Balloon
 Rubber
 Corks (should fit the mouth of the wine bottle)
 Sugar
 One packet Wine yeast
 Cork with Plastic tubing
 Filtered water
 Potassium sorbate

Procedure

Part 1
1. Ensure your equipment is thoroughly sterilized and then rinsed clean.
2. Clean the fruit of your choice thoroughly.
3. Crush the fruit to release the juice (called "must") into the primary fermentation container.
4. Add wine yeast.
5. Since we don’t have a hydrometer, taste the wine to check the sweetness level. Add sugar to adjust
sweetness. If you're adding sugar, first dissolve granulated sugar in pure filtered water (adding sugar
helps boost low alcohol levels). Stir the must thoroughly.
6. Cover primary fermentation bucket with cloth; allow must to ferment for 24 hours. Fermentation will
cause a froth to develop on top and sediment to fall to the bottom.

Part 2

1. Gently strain the liquid to remove the sediment and froth.


2. Run the juice through a funnel into sanitized glass secondary fermentation containers. Fill to the top to
reduce the amount of air reaching the wine.
3. Put loosen cork and fit the containers with airlocks (alternative balloon).
4. Allow the juice to ferment for 3-4 days.
5. Use the plastic tube to siphon the wine into clean glass secondary fermentation containers. Again, the
purpose here is to separate the wine from sediment that forms as the wine ferments.
6. Continue to siphon the wine off the sediment periodically (this is called "racking") for a month until the
wine is running clear.
DMC COLLEGE FOUNDATION INC.
INTEGRATED SCHOOL
SENIOR HIGH SCHOOL
Teaching Minds. Touching Hearts. Transforming Lives
S.Y. 2022-2023

Part 3

 Run the wine into bottles (using the cleaned plastic tubing), leaving space for the cork plus about a half
inch or so of extra room.
 Insert corks.
 Store the wine upright for the first three days.
 After three days, store the wine on its side.

Guide Questions
1. What are the stages in making wine?
2. What’s the purpose of potassium sorbate in wine?
3. What’s the purpose of an airlock in wine fermentation?

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