Once all the wine is harvested, most brewer would just leave it to "settle" overnight and start bottling it.
I would prefer to "pasteurize" it by heating it up to around 70 deg C to kill off the remaining yeast. This will prevent further fermentation within the bottle when kept in room temperature.
I would prefer to "pasteurize" it by heating it up to around 70 deg C to kill off the remaining yeast. This will prevent further fermentation within the bottle when kept in room temperature.
Even without pasteurization, the fermentation will stop over longer period of time (in several months) but the wine would turn darker and darker. The wine will taste like cherry or port, sometimes even turn into black sweet and sour vinegar!
When boiling, careful not to heat it up above 70 deg C (the boiling point of alcohol). Over heating will make some alcohol to evaporate and the wine will become lighter...
*There are other method to sterile the wine but this is the easiest for small volume DIY at home.
After boiling, bring it to cool quickly by submerging the entire pot into a bigger pale and keep the tap water running... Add some ice blocks would be best!
When boiling, careful not to heat it up above 70 deg C (the boiling point of alcohol). Over heating will make some alcohol to evaporate and the wine will become lighter...
*There are other method to sterile the wine but this is the easiest for small volume DIY at home.
After boiling, bring it to cool quickly by submerging the entire pot into a bigger pale and keep the tap water running... Add some ice blocks would be best!
