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THE HOME
WINEMAKERS
MANUAL
Lum Eisenman
PREFACE
Most home winemaking books are written like cookbooks. They contain winemaking recipes and
step by step directions, but little technical information is included. The goal of these books is to
provide enough information so the reader can make a successful batch of wine. Enology textbooks
are the other extreme. They are very technical and can be difficult to comprehend without a
background in chemistry and microbiology. These books are intended to give professional
winemakers the specialized backgrounds needed to solve the wide variety of problems encountered in
commercial wine production.
This book is an attempt to provide beginning home winemakers with basic “how to” instructions as
well as providing an introduction to some of the more technical aspects of winemaking. However,
the technical material has been concentrated in a few chapters, so readers can easily ignore much of
the technical content until an interest develops.
If you have a quantity of fresh grapes to convert into wine, read Chapter 1 and the first few pages of
Appendix A. This material will give you enough information to start successful grape wine
fermentation. Appendix A is written in a quasi outline form, and it provides a brief description of the
entire winemaking process.
If you have some fresh fruit and wish to make wine before the fruit spoils, read Chapter 21. This is a
“stand alone” chapter, and successful fruit wines can be made from the information provided here.
The first few pages provide enough information to prepare the fruit and start fermentation. The rest
of the chapter can then be read at your leisure.
Chapters 1, 2, 3, 4, 7, 8, 9, 10, 12, 14, 15 and 17 provide general information on home winemaking.
These chapters discuss materials, facilities, equipment and basic processes. Much of this material is
basic and should be of interest to most readers.
The material presented in Chapters 5, 6, 11, 13 and 16 is a bit more advanced. These five chapters
focus mostly on “what” and “why” rather than on “how.” Beginning winemakers may wish to skip
these chapters until they become more experienced.
Chapters 18 and 19 are case studies of making a red and white wine. These two chapters provide a
detailed chronology of the production of two typical wines.
Chapter 20 describes hot to make small quantities of sparkling wine, and Chapter 22, contains
practical “how to” information of general interest.
Chapter 23 describes six common laboratory wine tests. The significance of the tests, materials,
apparatus and procedures are discussed.
I hope you enjoy my little book on home winemaking.
Lum Eisenman
Del Mar, 1998
TABLE OF CONTENTS
Chapter 1. The Winemaking Process
1
Chapter 2. Home Winemaking Costs
6
Chapter 3. Equipment and Facilities
8
Chapter 4. Winery Materials
16
Chapter 5. Sugars and Acids
22
Chapter 6. pH and Sulfur Dioxide
29
Chapter 7. Winery Sanitation
36
Chapter 8. Crush Season
42
Chapter 9. Harvest
47
Chapter 10. Grape Processing
52
Chapter 11. Wine Yeast
59
Chapter 12. Primary Fermentation
63
Chapter 13. Malolactic and Other Fermentations
73
Chapter 14. Fining and Fining Materials
79
Chapter 15. Clarification and Stabilization
86
Chapter 16. Wine Filtration
94
Chapter 17. Bottling
98
Chapter 18. Red Wine: A Case History
104
Chapter 19. White Wine: A Case History
109
Chapter 20. Making Sparkling Wine
114
Chapter 21. Making Fruit Wine
119
Chapter 22. Hints, Kinks and Gadgets
133
Chapter 23. Laboratory Wine Testing
143
Appendix A Step by Step Winemaking
152
Appendix B Conversion Factors
159
Appendix C Bibliography
161
Appendix D Sources
163
Appendix E Selected Wine Terms
164
ACKNOWLEDGMENTS
Many people contributed to this book, and I greatly appreciate all their help. In particular, I wish to
thank the following people who expended much time and effort on my behalf.
Thanks to Dr. Roger Seapy for critiquing the manuscript for technical content and for providing many
corrections and beneficial suggestions.
Thanks to Lynn Alley and Terry Whyte for reading the original manuscript and suggesting many
useful changes in content, style and organization.
Thank you Dr. James Jenkins for many helpful technical discussions and suggestions for improving
the manuscript.
Thanks to Jim Graver for reviewing the chapter on fruit winemaking and providing many helpful
suggestions.
Thank you Duane deBoer for reading the manuscript and making many technical suggestions from the
perspective of a professional winemaker.
Special thanks Barbara Scherman for the many hours she spent attempting to untangle my inept
prose.
Chapter 1
THE
WINEMAKING
PROCESS
Winemaking can be divided into four basic phases. The first phase consists of finding a source
of high quality fruit and making sure the grapes are harvested in an optimum condition. Buying small
quantities of high quality fruit is not easy, and this is the most difficult winemaking phase for home
winemakers.
The second phase consists of fermenting the grapes into wine. Winemakers manage the
fermentation by controlling several different fermentation parameters such as temperature, skin
contact time, pressing technique, etc.
During the third phase, the new wine is clarified and stabilized. Winemakers clarify wine by
fining, racking and filtration. Removing excessive protein and potassium bitartrate stabilizes wine.
These materials must be removed to prevent them from precipitating out of the wine later.
In the fourth phase of winemaking, the winemaker ages the wine. Most high quality wines are
aged in bulk and then for an additional time in the bottle. Winemakers have an active role throughout
the lengthy bulk aging process. Wines are smelled, tasted and measured every few weeks, and any
needed adjustments are made promptly.
Except for the first phase, the other three winemaking phases overlap each other. New wine
starts to clarify toward the end of the fermentation period. Some tartrates precipitate out during
primary fermentation, and the wine becomes more stable. Of course, wine is aging throughout the
winemaking process. Each phase makes a specific contribution to wine characteristics, but the first
phase has the greatest influence on wine quality.
RED WINES AND WHITE WINES
High quality, red wine grapes have colorless juice. All of the red color is in the grape skins,
and winemakers must leave the juice in contact with the skins for a considerable time to extract the
color. Red wine is made by crushing the grapes and then fermenting the juice, the pulp, the skins and
the seeds together for several days. Near the end of sugar fermentation, a winepress is used to
separate the liquid from the solid materials.
White wine is made by a differently than red wine. First the grapes are crushed and pressed
immediately to separate the juice from the solids. After pressing, the skins, stems and seeds are
discarded, and the juice is cooled to a low temperature. Then the cold juice is allowed to settle for
several hours, and the clear juice is decanted off the residue before it is fermented. White wines are
made by fermenting clarified juice. These are the fundamental differences between making quality, red
wine and white wine. At first glance, the two winemaking processes may appear similar because
several steps are identical. Nevertheless, the steps are done in a different sequence, and the sequence
makes a large change in wine characteristics. The two processes are shown in Figure 1.
1
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