Full 36 Bottle wooden wine wrack against a small wall in my kitchen.
The Easiest Way to Bottle and Store Wine
This is the Fourth installment to my “How to make Wine” video and blog post series. If you’ve missed the other posts and video tutorials, refer to the link above to get caught up. So far we’ve gone through the “Primary Stage” and the “Secondary Stage” of wine making. We also spent some time with Clarifying your wine and now I’m going to teach you the easiest and best ways to bottle and store your homemade wine.
The amzchef Juicing machine.
Sponser’s for this Post
I was approached by a marketing department to advertise a few products for them. I only agreed to help them because these are directly related to the wine making and storing process.
In the first video of this series, I mentioned that it wasn’t a good idea to blend your fruit but a juicer could be used. So, I looked into this Juicer and it’s exactly what you need for a higher juice yield, when you’re making wine.
This particular machine uses an auger, much like an auger in a meat grinder. Fruit is dropped through the top until it reaches the re claimer and the the auger takes over by feeding and pressing the fruit into the juicer; which separates the pulp from the juice. Both of which are still needed to make your wine so, DO NOT throw the pulp out. Just add them to the bucket the way I demonstrated, in that first wine making video, using the press.
You can purchase one of these Juicer’s HERE using this temporary 20% off Discount code: CX37QTNA
I also received a BODEGA wine cooler from the same marketing group. Again, I’m waiting for the links and discount codes for it as well but, these refrigeration units are ideal for anyone that doesn’t have a basement or a wine cellar; where it’s most often cooler than the rest of the house.
Anyone that can’t afford those kinds of luxuries can possibly find it worth their while to pick up a unit like this to store their wine instead. These units maintain an efficient and stable environment, for wine, set at an exact and constant temperature and runs on only 95 watts of power.
Dark and light wines will vary with different temperatures and your personal tastes will, of course, play a roll in that but this cooler, in particular, ranges between 41° and 68° Fahrenheit in the settings. Warmer temperatures can be set for the red wines and colder chills for the whites.
Personally, I don’t buy wine. I make it. Wine can be very expensive to buy but, in my opinion, it doesn’t make my wine-making any less valuable and it’s worth protecting. I put a lot of work into my process and there’s nothing more valuable in this world than time.
If you’re not into wine or making wine, clearly something like this doesn’t make sense for you. But, if you’re like me and you’re really finding the joy in picking up a hobby like this, that you can enjoy all year long, a wine cooler can really protect your investment.
You can purchase this Wine Cooler HERE with this temporary 20% off discount code: BSLX-77LMQT-CVG9AT
PMGK Homemade wine, bottled and stacked on wine racks in a wine cooler.
Bottling and Storing
In this tutorial, I show you how to bottle wine from a 1 gallon carboy to 750 ml wine bottles. I demonstrate how to siphon and cork the wine using a cheap wine siphon and a Portuguese wine corker. I show you how easy it is to spruce up your bottles with cheap pvc shrink wrap and labels. I also advise you on the type of conditions and environment that is more suitable for wine by demonstrating the use of a wine cooler.
You need to know, however, the proper temperatures that each wine should be properly stored. Though, it would be nice to have a cool basement, a wine cellar or, indeed, a wine cooler like the one I’m advertising, sometimes none of these things are practical. So, let’s dive into next best practice’s.
Dark places are you’re best friend when it comes to the preservation of wine. This means under desks, in corners or closets. Even boxed up will make all the difference. Light, sunlight, in particular, will destroy the wine. That’s why most wines are placed in dark green or brown bottles and wine coolers are made with double pane smoked glass, for protection.
Vibration or constant movement needs to be avoided and heat. So, a basement may be dark and humid for your wine, but if it’s being stored near a furnace or heater, you’re going to quickly ruin your wine. Also, placing a wine cooler in a garage to store your wine, is another bad idea.
Wine bottling, corking and labeling materials for properly storing wine.
Most garage’s lack insulation and, in the Spring, Summer and Fall months, can quite possibly be warmer than any other room in your house. Though you may be thinking,”Hence, the refrigerator”, it’s a bad idea and here’s why.
A compressor will be constantly battling the temperature of the garage to maintain the temperature of your wine. A 30° variance will make your cooler work harder and quite possibly blow the motor, void the warranty and, most likely, ruin you’re wine before you even discover it.
Wine bottles should be stored on their sides. Everyone knows this but do they know why? It keeps the cork wet which in turn keeps it expanded for a tighter fit. The last thing you need is oxygen slipping into your wine and turning it into vinegar.
Any wine should be stored at a minimum of 70° Fahrenheit and much lower for some reds and most white wines and or champagne. 55° F is a nice happy medium and the average temp many red wines should be stored at. 41° F on up is optimal for most light wines and, of course, your own personal tastes will be a factor as well. Many of the tannin’s in darker wine’s can effect the flavor if they’re not stored at the right temperatures so, you can refer to this chart if you’re worried about it.
Wine Serving Temperature Chart
How to make Wine part 4 – Bottling and Storing Wine video tutorial by PoorMansGourmetKitchen
Deep Fried Monte Cristo Sandwich cut in half and served with powdered sugar and Raspberry jam.
The Best Monte Cristo
If you’re a fan of a Grilled Ham and Cheese sandwich, you’re going to love the Monte Cristo. It’s, more or less, the French version, with the addition of sliced turkey, invented in the 1930’s and it’s fried and seasoned with confectioners sugar and served with Raspberry jam. There are many different versions of this sandwich, served around the globe at different diners. Some are battered and seared like French Toast, others are battered thicker and deep fried, instead. I’m going to show you how I make a Triple-Decker with these ingredients and a fresh new take on the batter for deep frying.
Tagged and bagged Mesquite Smoked Turkey and Sweet Smoked Ham.
Monte Cristo Meat and Cheese
When it comes to deli meats, I like them sliced thin. It’s just my personal preference. I use 4 slices of each per sandwich and I recommend using only 2 if you’re using thicker cuts. I purchase Mesquite Smoked Turkey and Sweet Smoked Ham for this recipe. It generally costs me around $5 dollars per lbs for each.
The Cheese used in this recipe calls for Swiss and Cheddar Cheese. Thanks to Covid-19, my kids school continued providing school lunches and they gave us a few blocks of Swiss Cheese and I purchased medium cheddar cheese, from my grocery store. You can change it up any way you like it but that’s the basic recommended recipe.
Monte Cristo Bread
I couldn’t find much on the specific type of bread used to make a Monte Cristo but, it is my understanding that this sandwich was inspired by the French Croque Monsieur. That sandwich uses Brioche, which is similar to a highly enriched pastry, which is light and slightly puffy.
In this recipe I chose to go with Sourdough bread because it makes excellent French Toast and I think it’s best for the Batter I’m making. An Artisan White is an amazing bread to use too, however, and it is great for grilling with melted butter but, I would only use this bread for this sandwich if I was using the basic egg and milk wash when pan frying.
The typical White Round Top loaf of bread is practical, cheap and commonly used as well. Usually the crusts are cut off to make it look more luxurious but it will work for a pan or deep fry. Just use what you have, though, and it will turn out great no matter what you choose!
Deep Fried Monte Cristo Sandwich, cut and stacked on top of each other.
Serving a Monte Cristo Sandwich
Many restaurants serve the Monte Cristo as more of a savory sandwich with the addition of Sweet for garnishment. This sandwich is covered inside with Mayonnaise on ever slice of bread and Mustard on only the top and bottom pieces and, once the sandwich is battered and deep fried, confectioners sugar is sprinkled over the top and served with Raspberry Jam.
A few additional ingredients grace the batter to make this recipe top notch. Like many French Toast recipes, I felt like it was appropriate to add some cinnamon, nutmeg, a pinch of cayenne and some orange zest. A good alternative, if you’re avoiding the sweeteners, use garlic and onion powder instead of the cinnamon and nutmeg.
Ingredients for 1 Sandwich 1 loaf Sour dough Bread, 3 slices per Sandwich 4 slices Smoked Ham, thinly sliced or 2 thick slices 4 slices Smoked Turkey, thinly sliced or 2 thick slices 1/4 cup Swiss Cheese, grated or 2 slices 1/4 cup Cheddar Cheese, grated or 2 slices 4 tbsp Mayonnaise 2 tsp Mustard
Batter for 2 Sandwich’s 1 cup Self Rising Flour 1 egg 1 cup milk 1/8 tsp Garlic Powder or Cinnamon 1/8 tsp Onion Powder or Nutmeg pinch of Cayenne Orange Zest pinch of salt
1 inch Canoil Oil, for frying
Be sure to follow the instructions in the Deep Fried Monte Cristo video tutorial and fry the battered sandwich at 350° Fahrenheit for approximately 30 to 45 seconds, on each side, or until golden brown.
Large bowl with Black seedless Noir grapes, green grapes and Mandarin Oranges for Homemade Wine.
Homemade Wine
I never thought I’d be making my own wine but I started learning about fermentation. Then one thing lead to another. And, before I knew it, I was purchasing everything I needed to make my first batch. But, I didn’t just make one, I made two and they both turned out beautifully. Thanks to the information on the web about Homemade Wine making, I felt confident enough to try. Now, I’m passing on what I’ve learned.
The first 24 hours of making a wine “Must” in the Primary stage. Ingredients include grapes, grape juice, mandarin oranges, water, sugar and wine yeast.
Making Homemade Wine “Must”
Sanitization is crucial when making homemade wine. Every tool and container used must be cleaned with a Food-Grade Sanitizer. Skipping this step is the most common rookie mistake. It often leads to months of effort ruined by wine turning into vinegar due to contamination. Just to be clear, you don’t need to go overboard. You don’t need a mask and rubber suit. It is essential, however, to rinse, wash, and spray anything that touches the wine with sanitizer. Doing so will ensure a clean, successful fermentation process.
The wine “Must” is easy to make. First determine how much wine you want to make. Decide what kind of fruit you want to use. Add 3 to 5 lbs of that fruit, per gallon(5 lbs for best results), to a food grade bucket. Then add the proper amount of water, sugar, yeast, a few other ingredients. This will guarantee a successful fermentation, putting you well on your way to creating your first batch of homemade wine.
The Homemade Wine “Must” after a week of it’s full Primary Fermentation is Complete.
Wine in the Primary stage
What Happens During the Primary Stage
The first week of making wine is called the Primary Stage. Approximately 80% of the fermentation of the wine is done during this time. It takes 5 to 6 days to complete. This stage is where the magic begins. Yeast interacts with the sugars in the fruit, creating alcohol and CO2. It’s critical to monitor the fermentation process closely. Temperature, oxygen exposure, and nutrient levels can greatly impact the wine’s quality. Proper preparation and maintenance set the foundation for great wine.
Preparing the Fruit and Sterilization
The first day is just a good soak of the smashed fruit and water mixed with a crushed Campden tablet. A Campden tablet is Metabisulflite. Sulfites are used to sterilize and preserve the wine. It also pulls the color from the peals of the grapes and colors the wine. You should also take a gravity reading with a hydrometer. Then you’ll be able to accurately calculate the ABV(Alcohol By Volume) percentage. I show you how to do this in the video tutorial. Homemade wine should be at least 12% to prevent spoilage. My wine usually hits 13%.
Adding Yeast and Necessary Additives
The second day is when the yeast is added. But not before first adding the Acid Blend, Pectic Enzyme and a Yeast Nutrient. Then you can “pitch” the yeast. These additives play essential roles in the wine-making process. Here’s how.
The Acid Blend ensures proper acidity for flavor balance and stability. Pectic Enzyme helps break down fruit cells, enhancing juice extraction and clarity. Yeast Nutrient provides necessary vitamins and minerals to ensure a vigorous fermentation. After mixing these in, the yeast kick-starts the primary fermentation, converting sugars into alcohol and releasing CO2. Stirring well at this stage ensures everything is evenly distributed for consistent results.
Choosing the Right Container
This whole process should be done in either a food grade bucket or Glass Carboy. The bucket should have a rubber gasket sealing lid and a plug and an air lock for a Carboy. Either will create an air tight container. An unsealed container will allow oxygen in and that can ruin the fermentation process.
Fermentation creates Co2 gas and it’s important that it’s released. So, understand the Primary stage of making wine, is in fact one of the most important stages during the months it takes to make Wine. The airlock will keep the oxygen out of your container and allow the Co2 that is being creating in the wine, to escape.
Daily Stirring and Monitoring
Each day after, for the next 3 to 4 days, the container needs to be opened and stirred. The fruit is usually at the top so, just a quick stir of the fruit, or “pomace”, will quickly release the Co2 build up in the Must and promote a healthy, even fermentation in the wine. Then, you simply seal the container back up and wait another 24 hours.
Moving to Secondary Fermentation
By the 5th or 6th day, the majority of the fermenting should be complete and should be ready to move into a secondary container. This is important because this separates the wine from the bulk of the fruit. Again 80% of the fermentation is done in the Primary Stage. That means the other 20% is done in the secondary.
Storing and Temperature Guidelines
I’ll show you how to rack and transfer the wine into a secondary in the next video and post. It is in this stage that you’ll only need to check the wine weekly. It’s important to keep the wine in a cool, dark place during both the primary and secondary stages. Maintain temperatures between 68° and 72° Fahrenheit for the best results. Each time you “rack”(transfer) the wine into another carboy or container, the wine will become more and more clear.
Keeping Notes and Tracking Progress
You’ll want to keep notes about each batch you make with dates, times and ingredients. I’m going to post my notes about this Primary Stage down below. This way you get a clear idea about what I’m talking about.
Check out my Peach Sangria Recipe, it’s incredible and my Berry Sangria is just as good. They both have classic similar ingredients, but different recipes entirely.
How to make Wine part 1- Primary Stage, Homemade Wine video tutorial by PoorMansGourmet.
How to Make Homemade Wine Part 2: The Secondary Stage of Wine Making
The Importance of the Secondary Stage
20% percent of the wine fermentation is done in the secondary stage. So, although it slows down considerably, it’s not any less important than the Primary stage. Maybe more so, in fact, because this is the part that takes the longest. It’s less work but you have to have more patience and trust that you’re turning out wine instead of vinegar. So take every necessary precaution along the way. Sanitation being among the most important.
Making sure everything seals properly is essential when making wine. Prioritize using functional tools like carboys, air locks, rubber gaskets, stoppers, and grommets to ensure airtight containment. Oxygen, getting in the container, will ruin the wine. Co2, not getting out, will carbonate your wine and turn it into champagne or worse, explode. So, take care of your equipment and be absolutely sure that everything you use is in top notch condition.
Transferring Wine to the Secondary Container
The secondary process is just simply removing the Homemade Wine from the primary stage container. Then transferring it into a secondary container; bucket, carboy or fermenter, for example. This separates the bulk of the fruit and most of the yeast sediment from the bottom of the bucket. The sediment will return again, however, in the secondary stage but that’s a good thing. Each time the sediment returns you’ll notice the wine it’s self will be getting clearer and more refined.
The last thing you want to do at this point is stir or shake your wine. Even if you have to pick up your carboy and move it, do so ever so gently. Siphoning and racking back into another secondary container is your best option at that point. Then sealing it back up and waiting another week or so for the wine to settle again.
Racking Frequency and Best Practices
Opinions greatly differ about how often wine should be racked, during the secondary stage. Some winemakers prefer to rack from the primary to the secondary container after 5 or 6 days. Then, leave it untouched for a month or more. Others advocate for racking weekly to keep the wine clear and free of sediment. Both methods have merit, and the choice often comes down to personal preference and desired results.
In my experience, racking 3 to 4 times throughout the process produces noticeably clearer wine. Ultimately, however, it’s really just a matter of time. While appearance remains consistent across different methods, flavor can be impacted.
Example:
I recently completed a Rosé and Chardonnay in just 35 days, racking weekly and even fining the wine before bottling. The results… a crisp, delicious wine my wife and I loved. And we’re excited to see how it develops with age over the next year.
UPDATE: Racking this many times isn’t necessary. It’s been 5 years since I wrote this post and have tried many different methods. The key is to remove the wine from the sediment once enough time has passed for it to settle completely.
How to make Wine part 2- Secondary Stage: Homemade Wine video tutorial by PoorMansGourmet.
Noir Homemade Wine for 3 Gallons: Daily Notes & Activity
Like any good recipe, it’s important to write down and record your progress. If something goes wrong, you can back up, refer to your notes and, hopefully, diagnose the problem. It’s also good to look back on recipes you liked in order to re-produce the same results. Below is an example of my notes and the recipe I created for this wine, using Noir Grapes.
Preparing the Ingredients
Day 1 Sep 26, 2019
7 lbs Black Seedless Noir Grapes
5 lbs Green Grapes
4 Mandarin Oranges
2 gal Water
1 Campden pill, crushed
Stirred, covered with lid
Resting 24 hr
Adjusting Gravity and Adding Yeast
Day 2
Gravity: 1.030
Added Sugar, raised Gravity to 1.90
1 1/2 tsp Pectic Enzyme
1 tbsp 1 tsp Acid Blend
3 tsp Yeast Nutrient
1 pkg Yeast, 1/4 cup Hot Water, 1 tsp sugar
Stirred, covered with lid and air lock
Resting 24 hr
Daily Stirring Routine
Day 3, 4, 5
Stirred
Transitioning to Secondary Fermentation
Day 6 October 1st
Racked to Secondary’s.
1 gallon of wine in a glass carboy
8 liters of wine in fermenter
Day 26 October 21st
Racked only the carboy into another secondary
Removed the Union on the Fermenter, dumped 1/2 yeast, then stirred to remove the 2nd half later.
Sediment stuck to the bottom of the fermenter.
Mixed 1 tsp Bentonite with 1/2 cup Hot water.
Added 2 tbsp Bentonite slurry to the carboy and stirred.
Waiting a few days.
Fining, Filtering, and Bottling
Day 31 October 26th
Racked to Secondary, Gravity: 0.99
1st Gravity: 1.090 2nd 0.99 = 13.12% ABV
Added 1 crushed Campden Tablet
1/4 cup of Simple Syrup
Potassium Sorbate
Ready for Fining/filtering
Racked Fermenter to 2 Secondary’s but the Settlement came with it.
Waiting for 1 more week before clarifying.
Homemade Wine Kit, Tools, & Ingredients
I Bought a $55 dollar Starter Kit that includes everything you need to make several gallons of wine. 1 gallon of wine makes an average of 5 bottles of wine(750ml) so, you do the math. For the purpose of the Secondary Stage, I decided to buy a $45 dollar Fast Fermenter. Now I can demonstrate the perks of using one in the “Secondary Stage” video.
You can easily keep dumping money into a project like this. Especially if you want to turn your Homemade Wine into more of a professional product. However, if you’re only wanting to toy with it a few times, the starter kit is all you’ll ever need. For me it’s fun and easy to do. Plus the quality of the wine is shockingly good. I think you’ll understand soon enough.
With this wine-making series, you’ll have the knowledge and confidence to craft your own homemade wine with precision and skill. There is a few more steps to take though, so expect a few more videos about it. I have some interesting pointers to help you decide whether or not you want to try wine making your self.
Three glass carboys filled with homemade wine at various stages of fermentation; clarified vs. un-clarified wine.
How to Make Homemade Wine Part 3: Clarifying the Wine
Clarifying Homemade Wine is actually quite simple but there are a few steps to consider. The first is to continually rack the wine. This means transferring the wine from one bottle, or carboy, to another. I do it once a week and no more than 4 times before I consider fining or filtering the wine.
Here you can clearly see leftover Bentonite Sediment in the bottom of this 1 gallon carboy.
Another Way to Clarify Homemade Wine
The second clarifying technique for Homemade Wine is adding bentonite. Bentonite is a grey clay that sends an electromagnetic charge through the wine. It sticks and bonds to the molecules floating in the wine and pulls them down to the bottom. I usually add this after the 3rd racking of the wine. The 4th rack is to siphon off the bentonite. I add a crushed Campden pill to the wine, after. Also, potassium sorbate to sterilize and preserve the wine. This puts the yeast in a dormant state so it doesn’t reactivate or restart the fermenting process, when back sweetening.
Back Sweetening Homemade Wine
Back Sweetening is a simple process of sweetening the Homemade Wine after the whole fermentation process is complete. An easy way to do it is to add Simple Syrup. It is a 2 to 1 ratio of Sugar and boiled water. I add the recommended amount of potassium sorbate to the simple syrup before I add it to the wine. Then I stir in a 1/4 cup of the mixture at a time until I achieve my desired sweetness. At this point, your wine is technically complete and ready for the next steps.
You can choose to filter and refine the wine or move directly to bottling and corking, depending on your preferences. Fining is just a fancy term for filtering wine. If your wine is clear enough and you’re happy with it, go with it. Filtering or Fining, is the difference between a washed car or a waxed and polished car. If you catch my drift. It doesn’t, however, make the wine taste any better but it sure makes it look professional.
If you’d like to learn how to Bottle and Store your wine, Click Here for the 4th installment. “How to make Wine Part 4: Bottling and Storing Wine” video and blog post tutorial.
