Wine

Use perfectly ripe and healthy grapes, clean it, pour it in the tub and gathering well by any means.

For pressing use a narrow and long, chestnut pan on the bottom and on the sides to eject the freshly squeezed juice.

Crushed grapes must be put into salt water washed, rinsed, rinsed and dried.

But don't fill it completely, because the grapes, fermenting, bubbles and increases in volume.

Above put a kind of wooden lattice, kept stationary by three or four large stones which serves to prevent, during fermentation, comes to the surface the so-called wort hat, Marc format.

The tank, full of grapes crushed, must remain in an environment of temperature 18-20° c, otherwise the fermentation does not take place.

The environment must also be perfectly ventilated because the fumes that emanates the developing grape fermentation can be very dangerous.

After the fermentation (I'll know by the smell different and by the fact that stops the buzz of boiling), pin the wine, causing him to get out of a hole located on the bottom of the tank, and closed from a spigot that runs from the faucet.

The poured wine in barrels previously collected goes well washed with plenty of water.

After you have poured the first wine, in tino still remain the pomace that hold more liquid, almost half of that suck.

To retrieve it, you would be able to torchiare, or you can fall back on a simpler method.

Open the spigot on the bottom of the tank, and every quarter of an hour water with a watering can, to distribute the water evenly.

This operation must be very slow, so that the water soak well all the pomace.

Tino hole must exit the remaining wine, because water displaces the pomace, pushing the wine towards the exit.

The liquid that gushes through the spigot has the same color and flavor of wine already out.

Soon you will find that which comes out of thynus tends to become increasingly clear, stop watering.

With Marc crumbled (after 1 week of maceration) you can get piquette, slightly acidic and slightly alcoholic, to be consumed immediately.

For bottling are preferred dark glass bottles that must be clean and dry.

Fill with hot water halfway up soda, shake well, by introducing the long, narrow brush, wash with clean water and let drain upside down.

The caps must be new, soft Cork, not stained.

Never use old corks can be pierced and then the wine turns into vinegar due to that thread of air filtering through the holes.

Or, the caps, who have already undergone the action of moisture, can give the wine a musty Cork stopper, taste very unpleasant.

The wine can become vinegar if: the wine cellar far exceeds 12 degrees of temperature; the wine has at least 9 degrees.

If the wine has already tasted like vinegar burn sulfur in stem.

For wines become streamers (transparent) to 1 glass of alcohol for every 100 litres of wine.

For troubles or however altered colour use 6-8 g of potassium bisulphite per 100 litres of wine.

To correct mold flavors and failure to use mustard flour dissolved in boiling water: after 30 minutes remove the water, add a bit of genuine wine and pour la pappetta in barrels (10-15 g per 100 litres of wine) and stir several times.

Finally, we recommend that you maintain a fair level barrels, adding the wine must (in year 1 a 225-litre barrels lost by evaporation 13-15 gallons the first year, 8-10 liters a year later).