Recipe Wine Vermouth 2.

Recipe Wine Vermouth 2.

20g Root Lily
30g Orange Peels
12g coriander
12g-Cardo santo
20g Losna
10g Elecampane
8g Gentian
4g Hop
4g Galangal
4g Calamus aromatic
4g Cinnamon
3g Stud
6g Thyme
200ml Alcohol 80 °
10 liters of sweet muscat wine

Mix vegetable substances, crush them and place them in a container. Pour alcohol over them, stir and put
all the wine. Let macerate for ten days. Filter the liquid obtained, sweeten with pure sugar cane and bottle it. Keep
bottle to stand for 3 to 6 months in a cool place. The drink is ready for consumption.

Recipe Wine Vermouth 1.

Recipe Wine Vermouth 1.

5g Coriander
5g Orange Peels
5g Yarrow
4g Losna
2g Salvia
1g Hops
1g of Cinnamon
1g Thyme
0.6 g of Nutmeg
0.5 g of elecampane
0.5 g of Angelica Root
0.5 g of Galanga
0.4 g Root Lily
0.2 g Agaric
0.2 g of Carnation
1 liter of sweet wine White
300ml Alcohol 95 °
700ml Water

Let the wine, water and alcohol mixed macerating for ten days with herbs and crushed. Then, separate with
carefully clear liquid that was on top. Squeeze the herbs, taking all the liquid they absorb and filter the
drink. Sugar sweetened with sucrose as necessary.

Recipe Cognac.

Recipe Cognac.

1 liter of black tea and stronger
1/4 kg of sugar
1 tablespoon (coffee) Fennel
12 buttons marcela
1 liter of grain alcohol
1/4 liter of wine (red or white)
1/4 liter of molasses

Boil the first four ingredients for 15 minutes. Remove from heat and add the remaining elements when
mixture is warm. Then let cool. Filter the mixture into another clean, dry container and then the bottle it
liquid. Let the brandy aging at least 30 days before being consumed.

Graduate of alcohol in wine

Graduate of alcohol in wine

Graduation alcohol permitted by law for table wine.
Minimum and Maximum 10 ° GL 13 ° GL

Degree of alcohol allowed by law to Take Wine.
Minimum 7 ° 9.9 ° Maximum GL and GL

Graduation alcohol permitted by law for Fortified Wine.
Minimum and Maximum 14 ° GL 18 ° GL

Graduation alcohol permitted by law for Wine Compound (Vermouth).
Minimum and Maximum 15 ° GL 20 ° GL

Graduation alcohol permitted by law for Sparkling Wine (Champagne).
Minimum and Maximum 10 ° GL 13 ° GL

When you drink the wine.

When you drink the wine.

Take it easy. You will not be able to drink the wine after bottling. Wait at least 1 month is essential. The
casks for transporting the bottles is traumatic for the liquid, and this enables the restabilization time of the beverage.

Decanting: a caution below before serving the wine.
Decanting O a procedure that you can perform to separate the impurities that appear in wine.

Leave the bottle resting on foot for some time and remove the stopper.

Cover it with a cloth to prevent the entry of air, as you prepare for the final step.

Place a candle underneath the neck of the bottle. This allows you to see the sediments pouring wine to the pitcher.

Two phases of aging.

Two phases of aging.

The aging of wine has two phases, which are complementary but are distinct, and the reductive oxidant.

The oxidant is precisely that which occurs in vats, where oxygen penetrates slowly.
The reductive occurs in the bottle where the presence of oxygen is almost nil.

With the aid of pumps or siphons of wine will be removed from the cask and placed in bottles. Preferably in bottles
dark because the light can affect its stability. Immediately after laying, they are capped, avoiding the
aeration. The bottles, as well as the stoppers must be clean.

Maturation of wines.

Maturation of wines.

The wine should rest in wooden casks for a year or two. More than that is unnecessary, and may even be
harmful. The idea that the wine the older the better is misleading. It may very well be replaced by another: the
more mature better. He should rest only until reaching maturity. Therein lies the maximum quality.

In barrels, the wine will remain breathing. He needs oxygen at this stage, even in small quantities. Without
wine he did not lose his initial roughness. Breathing is necessary for the chemical reactions by which end he
must pass before reaching maturation and define your sensitive aspects. Oxygen should only enter the porosity
the timber. For nowhere else. Certify will be executed again so that voids do not occur which may be
filled by air. This, especially where there is high humidity, contributes to the evaporation of wine.

Tests before bottling wine

Tests before bottling wine

To find out if the wine has one of these breaks there are some simple tests. These tests precede bottling
and should be done if there is any doubt about your health. First place the wine in the fridge, if training
Crystal tartar is present. Second, the wine warms up, it got muddy protein. Third, let the wine in the glass,
exposed to air, it changes color is iron.

Changes in wine.

Changes in wine.

Changes in wine can be physical, chemical and biological. The main ones are the breaks or ferric casses,
protein and tartaric.

Ferric casse.
The ferric casse is a chemical modification which is characterized by the presence of iron in the wine. In general this iron originates
the grape itself. To fix this casse just add citric acid to drink.

Casse protein.
The casse microbial protein is therefore biological. Usually does not easily reveal. The way to wake it is to raise
temperature. Combat is this casse with bentonite, a kind of clay.

Casse tartrate.
The resulting cassette is tartaric acid excessive presence of the same name. It is manifested by the formation of crystals in
low temperatures.

Clarification of wine

Clarification of wine

The clarification is intended to clear the wine definitely eliminate the last traces present. It is not always necessary. Sometimes
care during production, the quality of the grapes with which they work, the intensity of the fermentation, the rest of the
wine, make the clarification superfluous. Other times, not.

After all the work the wine remains with harmful residues. In this case you will need to adopt a way of clarifying it. The
Filtration is one. Should be made with filter paper or nylon bags strainers. But with care, because filtering
exposes the wine to oxygen and can too blurred it.
Another way is to glue. Consists in adding to the wine gum. Fish glue, for example. The glues are rich in protein
matching a number of substances such as tannin present in the wine.

The filtering of the wine must be held quickly because this time the drink is in contact with oxygen. Contact
too much can make the wine cloudy and avinagrá it.

X racking quality.

X racking quality.

The number of racking ranges from winemaker to winemaker, depending on what each one wants their wine. Some winemakers
make racking every month for three or four months. Others put larger spaces between each, five, six
months, and even up to two years to get the wine in transportation. Depends on the purpose of each. The winemaker worried
with the maturing of his drink and the naturalness of their evolutionary path will certainly be a good time with wine
in transportation.

2 ° Racking: indispensable.

2 ° Racking: indispensable.

Then there will be a second separation. Again in order to separate the wine from impurities. Tartaric acid is one.
In excess it threatens to roil the wine and therefore must rush. For rush it must be cold. In the cold
it solidifies and decanted. The walls of the pipe are covered by crystals. When there is cold there is a risk of acid
tartaric stay in wine and manifest later.

1 ° Racking.

1 ° Racking.
Beware the dregs.

The first racking takes place after the extinction of the sugar in the wine. Approximately 1 month after the beginning of fermentation.
The way to run it is identical to descuba. The wine will be taken from a kite and placed in another. Carefully with the
same instruments used in descuba. After the end of the fermentation the amount of residue settles to the bottom of the cask
is quite large. These residues are called sludge.

The sludge is a mass composed of residual yeast and other substances that have no importance to wine. Only
the threat. Suspension makes the wine cloudy and disqualified. When making the racking is therefore important to prevent the sludge
let the bottom of the barrel to mix the liquid. Although the sludge is useless for wine if it can be harnessed
is distilled.

The wine will be transferred to a new barrel and enter the proper decanting phase. The latest impurities abandon
and liquid deposited at the bottom. The wine will be resting. The barrel when the wine is located after the first racking
have to be spotlessly clean, completely sealed and filled to the brim. The eight days should ascertain its contents,
to see if the level lowered. If you have lowered, must be completed again with wine stored specially for this
(Same quality). This maintenance level of kite called attest. It is done because this phase oxygen is highly
harmful to the wine, causing oxidation and avinagramento. It should remain in this kite about 1 month.

During racking, care turns to sludge - waste sedimented, which must remain at the bottom of the kite. In
suspension this substance makes the wine cloudy and disqualified. After the first racking, the barrel must be well sealed
and filled, avoiding oxidation and avinagramento wine. If the liquid is lowered, complete it with another of the same
quality and yield.

Second phase of wine fermentation.

Second phase of wine fermentation.

After descuba, the wine is placed in another kite, perfectly clean, and from there, enter a second fermentation:
the slow fermentation, which lasts on average 20, 25 days. It can, however, last much more or much less, depending on the amount
sugar that still needs to be fermented. After her sugar will be extinct.

Eliminating impurities.

Eliminating impurities.

After the tumultuous fermentation (1st fermentation) is made descuba. Descubar means removing the wine partially
Tub produced by means of siphons, small pumps or even buckets. The goal is descuba separate it from impurities.

Factor in wine fermentation temperature

Factor in wine fermentation temperature

High temperatures are detrimental to fermentation. Although the process itself is hot because it involves a considerable expenditure
energy, is better suited than the outside temperature is not high. She should never exceed 40 ° C. If this occurs
fermentation will be compromised and, consequently, the production of alcohol. If there is a risk of reaching this temperature
level is advisable to use a coil. This coil will be immersed in the wort and inside it will move some
can be kept liquid at temperatures below 0 ° C.

The casks or vats, when not being used in wine production should remain constantly filled,
preventing dryness of the wood and the appearance of gaps between the staves. The liquid acts by exerting pressure on the
container wall preventing it yields.

First phase of wine fermentation.

First phase of wine fermentation.

After crushing and corrections, the must is placed in barrels to enter the first stage of its process
fermentation.

This first phase is called the fermentation vigorous. Begins within 24 hours after crushing. It is a
violent fermentation. The wort boils and enters a boiling intense. The kite can not be capped. This reflects the boiling
high intensity with that fermentation is occurring. Enzymes are attacking the ferments sugars, and alcohol
begins to form. This conversion of sugar into alcohol escapes carbon dioxide, which is responsible for boiling.
It is interesting to note that the yeast does not come in the reaction, only the trigger.

Two or three days during the fermentation is intense, then begin to decrease. The fourth day marks the end of this
first phase of fermentation. It should be added, however, that in four days in which it is processed some care
must be taken. The main refers to the increase in peel. Musts that are fermented with the skins usually
this rise occurs and a thick layer - called Hat - forms on the surface, The hat is a problem because it blocks
the output of carbon dioxide and limits oxygen intake. Fermentation in oxygen is essential. Moreover, if the hat
is a perfect deposit of impurities. To eliminate it simply sink it in the wort with the aid of a crosshead or
some other wooden instrument.

Correction of wort.

Correction of wort.

Due to Brazilian climatic conditions the addition of sugar to the wort is quite frequent. This addition is called
sugaring. Few are privileged Brazilian regions that produce grapes that dispense after crushed, the
correction. The sugars are exactly those compounds which are converted into alcohol by fermentation. Thus, lack
sugar directly implies the fall of the alcohol content of wine.

The minimum alcohol content required by Brazilian law for wine is 10 ° GL, approximately 8.5% alcohol. Normally
it is considered that the ratio of sugar to alcohol is 2:1. Thus, for a wine reaches the allowed minimum mark
require by law that their grape has at least 17% sugar. Less than this implies sugaring mandatory.

Less sugar, but, instead, remains acid. Soils and climates Brazilians favor the formation of large amounts
acid in the berries. On the one hand excess acids are harmful, they change the taste of wine and condition the lack
of sugar. On the other, are fundamental. In appropriate amounts acids promote good fermentation of the must retain
wine, adds to the feeling of freshness, characteristic of this drink, and enliven its color. In the fermentation acids
play a role analogous to that of sulfur dioxide, or inhibits the wild yeasts noble strengthening. Thus,
the amount of carbon to be applied is dependent on the amount of acid in the berries. Acids that predominate in
grape and determine its acidity are tartaric and malic.

Caring for wine fermentation.

Caring for wine fermentation.

In order to improve fermentation, before crushing should be treated with the grape sulfur dioxide. Whether it is a
substance foreign to the natural process, the advantages offered by it are undisputed. Prepare fermentation
selecting yeasts so as to leave only the noble and inhibit wild and, in addition, solvent, and
acidulant. The sulfur dioxide contributes to the occurrence of a full fermentation.

The sugars are compounds that are transformed during fermentation into alcohols. Their lack implies the decline of the content
alcoholic wine (the minimum required by Brazilian law is 10 ° GL). The addition of sugar, when necessary, is made
after crushing the grapes.

Casks and Batoqueiras.

Casks and Batoqueiras.

The kites for fermentation should be preferably made of wood. The most advisable is the oak. This, however, is
one European wood, difficult to obtain and therefore very expensive. In Brazil there are some good wood to be
used in the manufacture of pipes. Noteworthy are the stick-pear, peanut, grápia or grappa. Only pine is inadvisable.
Lets taste the wine. Whatever the timber, it is customary to put the barrels with paraffin. And if barrels where
the second fermentation processes, slow, they should be closed. For this batoqueiras are used.

The batoqueiras allow the output of the remaining carbon dioxide being released while preventing entry of
impurities. A batoqueira is no mystery only a hose having one end maintained within the
kite, fenced and the other inside a container with water. Simple and very effective.

Desengaçadeira and tannin.

Desengaçadeira and tannin.
Desengaçadeira an optional help.

Both the crusher and the press do not remove the stems. This requires much more sophisticated machines called
desengaçadeiras. Failing which the withdrawal is made from the stalk manually. A good use for it is its use as cover
soil.

The reason for its withdrawal of stem lies in the large amount of tannin it has. Although the grapes are fully ripe -
condition for the decrease in the index of tannin berry - the amount of this substance in the rachis is excessive for the production
of wine. In excess it turbid, thickens and gives astringent taste to the wine. Moreover, the beverage is not complete without
it. But the presence of this substance in the seeds and the bark is enough to fill your needs. Needless to
more.

The tannin ensures longevity and smells more durable drink. The amount of tannins present in bark and seeds,
would be excessive for the production of wine if the stalks were not removed. An excess of this substance turbid, thickens and
provides an astringent taste to the wine.

Crusher and press.

Crusher and press.
Crusher, simple but very useful.

In craft production predominates crusher. It is a simple machine that can be electric or manual. Consists
basically two cylinders of iron or wood, and placed horizontally arranged opposite each other. Remain
constantly spinning. The bunches are thrown into the machine and passes between them. At the moment they are
squeezed with certain intensity capable of releasing the juice, but not damage the seed.

Using the press - another way to crush the grapes - the crushing is more violent. Risks and the seed stalk.
Therefore it is preferable to use the crusher. The press is interesting only in a second moment, when you wish to withdraw from
marc crushed the rest of the wort. This is the second pressing. The resulting wort is then poorer quality than the
first.

Using esmagadeiras is most suitable for not damaging the seeds and stems, have the use of the press is recommended for a
second step, removing pomace crushed the rest of the wort.

Weighing and crushing grapes.

Weighing and crushing grapes.

The weighing is performed at the time of the grapes entering the canteen. They use a common scale, which corresponds to the size
production. It is an important step because, from it, you can make predictions about the process, the time and
expenditures. These predictions give a margin of safety to the winemaker. On average, it can be said that the quantity of wine
equivalent to 70% by weight of the amount of the grape.

After weighing, the grapes are immediately crushed. The purpose of crushing is to break the film of the fruit and allow
the output of the juice or must. Result of fermentation of wine wine.
The crushing can be done in several ways: manually, feet, or mechanically, or by esmagadeiras
presses.

Nowadays crushing with his feet practically ceased to exist. By tradition it is still practiced in some regions
Portugal. The crushing with the feet is called step. The step is made in large boxes of masonry constructed from
ground level. Men and women walk on the grapes placed in these boxes and crush. The step is no longer
used due to hygiene problems and its economic infeasibility.

Cleaning in winemaking.

Cleaning in winemaking.
Cleaning: 1st ingredient of a good wine.

Cleaning in winemaking, to be an obsession. It is only possible to produce a good wine in good hygienic conditions. Every
canteen should have a regular cleaning schedule. The floor, ceiling and walls need to be cleaned frequently. Dust
accumulated may ultimately contaminate the wine. One can never leave spilled wine on the floor. The withdrawal has to be immediate,
since deterioration is fast and there is a risk of the entire canteen be contaminated. It never hurts to also disinfect the floor.
Substances that are good for potassium hypochlorite and sodium diluted in water.

All material vinário must be cleaned thoroughly. How are used only from time to time is common become hidden by
dust, mold and other harmful elements brought by air. So, before you use them is essential to wash them well,
so as to remove all dirt. Remove the old wax layer that protects and waterproofs the barrel, throwing water
hot inside and rinsing with water. Once completely dry, put a new layer.

In the case of pipes (also called vats, tanks etc.) another care, as well as cleaning must be taken: the presence
constant liquid inside them. Liquid without the danger of drying wood and to form gaps between the staves.
Staves are curved planks that make up the body of the kite. Are supported by metal hoops which, however,
alone do not sustain them for long. Require the help of fluid pressure which acting on the wall of the vessel
prevents it yields.

The most advisable kite is made of oak, which has a porosity more suitable for breathing wine.
However, there are other good options like the stick-pear, peanuts and grápia (grappa). Already pine should not be used since they cause
taste the drink.

Planning a canteen of wine.

Planning a canteen of wine.

The canteen is where the wine is produced. Within it all happen, from weighing up aging. Therefore
it must be knowledgeable regarding the equipment, hygiene and environmental conditions. This is the
only way she could accommodate smoothly the grapes to reach harvest.

The canteen should be, preferably, airy, slightly moist and not too hot. The fermentation room should be the most
ventilated, so that the resultant gaseous products are removed and the fermentation environment becomes refreshed.
Very high temperatures can harm the progress. The high humidities are negative because they favor the
development of molds.

One precaution that contributes to the smooth running of the process is vinífero ventilation canteen, especially during
fermentation. In this step, there is the elimination of gaseous products that must be removed to cool the environment.

Manufacturing, homemade and handmade wines

Manufacturing, homemade and handmade wines
Manufacturing, homemade and handcrafted wines.

Everything is done by hand, with rudimentary equipment and skill can be included in the immense universe
crafts. In the case of wine, craft production is a middle way between the sophisticated technical and industrial
improvisation from household production.

What characterizes Initially, the industrial production is the large proportions. Furthermore, the technology. She is
present from the beginning of the cultivation of the vine until the final stage of production. The old wood barrels gave way to
monumental steel tanks. Modern presses stalk, preserve the seed and separate the shell. The bottling is done
vacuum, ensuring an absolute hygiene. In Brazil to combat the difficulties of climate and soil, not always appropriate
the cultivation of fine grapes, the wine industry pitched up technology first line.

Another aspect of the wine production is homemade. In the background, the possibility that production is given by the very naturalness
fermentation. She does not need much intervention to occur. So the house becomes canteen, the pots are the kites
and grape, bought at the corner grocery store. It's almost a joke, it is not without his grace.

The production craft requires a little more. A suitable location a crusher, a coil and some good barrels. But
above all, the right way to make wine. With little equipment but be very careful. Step by step. Accompanying the
wonderful process of making wine thoroughly. Interfering when necessary, protecting fermentation.
All instructions for a craft production, you have here (see other threads), but the result will largely depend on
his whim and commitment. In return, their production may be of excellent quality, guaranteeing good times or perhaps
until the beginning of a new activity.

Case Vermouth wine production.

Case Vermouth wine production.

Vermouth: is made from the mixture of wines like moscato del Piemonte and some Sicilian wine, for example. Always
whites and neutrals, not oxidizable. Contains 80% of wine, pasteurized at a temperature of 65 ° to 75 ° C and then
cooled to 8 degrees Celsius. The wines are mixed in the desired proportions. Are added sugar, alcohol and herbs.
The aromatic extracts are prepared hot or cold, by distillation or infusion.

Case production of sherry wine.

Case production of sherry wine.

The sherry wine is obtained from ripe grapes, raisins almost like every liqueur. When there is increased production of alcohol
vinous. To age it, is employed to solera (alternate 1/3 of the wine stored for younger wine).

Case production of Port wine.

Case production of Port wine.

Port: after crushing, in the presence of shells, the wort begins to ferment. After some time it is transported
for containers of wine alcohol. These containers the fermentation is stopped. The presence of alcohol inhibits the action of
yeast and sugar is no longer consumed. The net balances. With high sugar content and high alcohol content between 19 °
and 21 ° GL. It remains to awaiting decanting. Some ports are aged in oak barrels, in the presence of oxygen.
Others in the bottle, forming special.

Case Cognac production.

Case Cognac production.

The good Brandy is made from wine 1st pressing. It can also be done with the remaining juice already crushed bagasse. It is a distillate.
Its alcohol content reaches 60 ° GL. After aged and blended with pure water, the alcohol content drops to 35 °, 40 ° GL.
Every 6 liters of wine, you get 1 liter of brandy. Distillation is a process used to obtain the wine alcohol
the grape must. It is made in pot stills, consisting of a boiler where it is heated the wort, a coil cooled
with water (where the vapor resulting from heating of the wort resume its liquid state) and a container which is
deposited distillate leaving the coil. This liquid is wine alcohol which aged cognac turns into.

0 champagne and cognac techniques require much more elaborate than those used in the manufacture of red wine.

Case production of Champagne.

Case production of Champagne.

Roughly champagne is the result of the second fermentation of white wine, which occurred after the addition of sugar.
Described in detail, however, the process for obtaining this drink are quite complex. One inclusive, termed
"Champenoise" is not used in Brazil because of its high cost. The other, called "Charmat" is a bit simpler.

The first stage in the production of champagne determined by this last method consists in the storage of white wine
Large wooden containers for a few months, six or seven, so that age. During this period will be added
wine a tirage, which is nothing more than a mixture of cane sugar and yeast with good old wine
quality. This mixture deflagará the second fermentation that no longer occur in the pipes, but in hermetically
closed and called autoclaves where the temperature is controlled. The fermenting wine remain 60 days in autoclaves,
conditioned by pressures up to 7 atm (atmosphere). After that the champagne is almost ready, leaving
just filter it and please settling of impurities, to then bottle it. In some cases, prior to bottling,
is a new addition of liquor.

0 champagne and cognac techniques require much more elaborate than those used in the manufacture of red wine.