by Blake Herzog
A couple of issues back we shared some tips about growing a vineyard in your backyard. Now it’s time for the rest of the story: making wine from those grapes.
Winemaking as a hobby is truly suited for a life of luxury, but it also has practical benefits; an organic product fine-tuned to your palate that can end up saving money after the initial startup costs. It does require patience and a scientific understanding of the process, but can yield a seriously sweet result.
Here’s what you need to get started.
The equipment
You can take much of the guesswork out by ordering a winemaking kit, which will include essentials like primary and secondary fermenters, airlocks, a hydrometer, racking cane, tubing, brushes, bottles and more. Some even ship with fresh grapes or grape must (the juice, skins and seeds produced by crushing grapes), either frozen or fresh and ready to use.
Those seeking more control over the source and the process can assemble these items on their own easily by visiting local shops or ordering online. Start asking around in winemaking forums for ideas, which can be your entry into the active community that’s grown around this hobby.
The fruit
Many home winemakers use fruits like apples, berries and cherries, but they lack the ideal balance of sugars, acids and tannins found in wine grapes that make them such naturals for the role. Since some readers may already have their own vineyards, we’ll stick with the elegance of grapes.
If you aren’t growing your own you might be able to procure some grapes from vineyards in the Verde Valley or elsewhere during harvest or “crush” season, which generally runs from August through October in the Northern Hemisphere. Frozen grapes or must can be purchased throughout the year from many growers, including some of the finest from Europe and the West Coast.
The yeast
You have a choice to make here. Some winemakers prefer to rely on the “wild” yeast found on grape skins and the environment surrounding the vineyard. This yields a more unique flavor drawn from terroir rather than a commercially produced compound. The drawback is a much less predictable process that may start and stop and ultimately go nowhere.
It’s important to choose a yeast intended specifically for wine fermentation because more typical yeast strains will leave a bread-like taste behind. It’s debatable how much influence wine yeast has on the ultimate taste, but it does impact fermentation speed, alcohol level and other crucial factors. It’s also been credited with steering texture, mouthfeel and aroma.
The science
Winemaking requires a deep understanding of chemistry and enough control of it to prevent faults like oxidation and volatile acidity. Its mastery inspires a deep confidence within yourself and others and feeds a lavish life.
