New to Wine making

Ok people, I am a dummy and don't know where to start in making my very first batch of wine, but before I get started, I guess I should know what you guys are talking about, soecifically the terms in which you guys use here.

Would someone please take as much time as they can afford to give me and tell me what terms are used and tell me what they mean. Or are you all going to tell me to GOOGLE IT ?

I've read some on the net about making of wine and it sure as heck interest me, but I don't see the terms on google that you guys use here, so if someone will please enlighten me on what these terms mean, I would greatly appreciate your help.

I would, naturally, like to know these terms and have a complete understanding of them before I make that first batch. I want to be able to tell if I screwed up or if I did good. I know my taste buds are different from others and what may be good to me, may be pure SH-T to someone else. I want to be able to do the taste testing where someone takes a small sip, moves it around in their mouth and spits it back out and comes up with some sort of rating of the wine.

Can or will somoen help ?

Thanks,

Jim

Reply to
Jim
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Hi Jim,

You'll find this bunch is pretty tolerant -- most of the time.

One place to start might be:

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...from there you can navigate to the "glossary" on the site to find out what the words mean.

I suggest this route so that when we use a word or phrase that needs explaining, go to that glossary first. If you don't find what you are looking for, then ask. You'll see by the size of that glossary that your request for us to list the terms is, well, daunting and we probably would step all over each other trying to feed you ALL the information. I'd even suggest you pour a glass of your favorite wine, start with the letter "A" and just read the glossary as a text. The best place to start will be to invest in a wine kit. If you don't have a local store to buy from, then Googly up the term "winemaking supplies" and find a source near you. The kit will have all of the ingredients you need. If you follow the instructions on the kit religiously for the first couple of batches, and observe what the kit does regarding the instructions, that will be the best lesson you can buy. If on the other hand you want to go at it from scratch... well, have at it, but don't be surprised if you spend a lot of time and energy on making weed killers. I was going to make a list here of the hardware you will need, like fermenter, carboy(s), thermometer, hydrometer, gas locks, racking tube, sanitizer(s), .... and more. But that list becomes very subjective. Maybe the best thing to do there would be a starter kit -- one with the basic tools and toys, then build from that. Oh, one last comment. Moving the wine around in the mouth will NOT let anyone, even an expert, properly evaluate a wine.

Have fun..., and welcome to the table.

Casey

"Jim" wrote in message news:YQgdj.19400$ snipped-for-privacy@bignews9.bellsouth.net...

Reply to
Casey Wilson

Nah, don't you google it. I'll do it for ya.

Winemaiking terms: Get to know Jack's site:

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Wine tasting terms: The Davis 20pt rating scheme good to know:

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About grapes:

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Steve Oregon

Reply to
spud

Jim, I absolutely agree with Casey. Find a homebrew supply shop, buy a mid-priced kit and the minimum equipment to go with it, and *follow the instructions*..Exactly.

This should give you a decent, drinkable plonk and get you into the basic principles. After you've made a couple of these, branch out into trying a diy fruit wine from something freely available, so it doesn't matter if it goes wrong.

And.... oh, yes .... the Most Important Thing is cleanliness / sterilisation.

Good luck and have fun!

Barb UK

Reply to
Barb

Jim,

I recommend starting with a Niagara wine made from Welches concentrate. You appear to be located in the States, so you shouldn't have any trouble finding the concentrate at your local grocery store. The other ingredients are available at any homebrew shop. If you don't have a local homebrew shop, look online.

Jack Keller's site lists several variations on this recipe. Some list the specific quantity of sugar; others indicate that you should use your hydrometer. Starting out I suggest that you skip the hydrometer for now. It will be a nice wine whether it is bone dry or slightly sweet. 1 lb of sugar is about 2 1/8 cups.

Keep everything clean. Minimize oxygen exposure after the first week or so (use the airlock correctly). Rack every month or so (from pitching the yeast to bottling should be 3 or 4 months). Bottle age for a few months before tasting.

Good luck.

Greg G.

Reply to
greg

Thanks for this one Bob! I hadn't found this before...

Barb UK

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Bob

Reply to
Barb

First, make a serious effort to find a local mentor. Ask everyone you know if they know someone that makes wine. Some of the "pros" aren't very friendly, but I don't think I ever met a hobbiest that wouldn't gladly show off his "cellar" and help a newbee get started.

Failing that, you can use a group like this as a rather poor substitute. Lots of folks have used this group to learn, and they are now good winemakers.

But _do_ do some homework. Read the references already given here and then come back to the group for clarifications and additional info.

It's the newbies that keep this group going and I really_hate_ to see google given as an answer to_any_ question. I mean, what the heck can I do when I get 10,000 hits ?? Even If I sample a few of these, there is so much misinformation out there that I can end up more confused than before !! HTH

Frederick

Reply to
frederick ploegman

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