Originally Posted by JLem
I've been homebrewing beer now for about a year and a half. I would like to now start making some wine. My LHBS carries the Grand Cru series and the owner gave me a bottle of one he made a year ago to sample. I was impressed enough that I want to give it a try.
I have some very basic beginner questions though:
1) How long does the process take? I don't care about speed, but I would like to know simply for planning purposes.
2) I have no temperature control, so, at least for my beers, I am limited in what I can brew in the summer (generally, I won't brew in July or August). Is wine similarly temp-dependent? (i.e. can I ferment wine in my 75-80 (or more) degree F house this summer?)
3) Is there a good online step-by-step tutorial? My impression is that wine making from kits involves fewer steps than brewing from kits since I imagine there is no actual boiling involved. Is it as simple as combine juice concentrate, water, nutrients (?), and yeast and let ferment? Then what? Rack to secondary for long-term, bulk aging? Straight to bottles? Are oak cubes of some sort involved along the way somewhere?
Thanks for any and all help!
1) It depends, i love that answer. Whites will be ready more quickly then reds. The kit is usually a 28 day kit, which means time to bottle, add an average of 3-6 for white and 6-12 for reds, in the bottle.
2) Wine works great with elevated temps. if you look at some yeast suppliers suggestion on temps they will be in that range. With wine you are really only looking for attenuation. Your kit will finish ferment in prob 4-10 days.
3) Kits provide very very detailed instructions. If you can't follow them, just give up. I would suggest winemaker magazine( done by same people as BYO mag) they have many of FAQ on improving your wine kits
hope that helps. i was in your position about 9 months ago. Needless to say my wife loves the tempranillo/ rioja "we" made.