Michael James Devine

Have you ever encountered a situation where your home made wine refuses to clear? For some wine, this haze may clear if you refrigerate them for a few days but for certain wine, hazy particles will develop and float around the wine. The particles do not settle no matter how long you let it sit. If you encounter such problems, it's best to use wine fining agents.

Have you ever experienced stuck fermentation in wine before? Some wine makers experience this phenomenon where the wine started off fermenting normally - tons of bubbles and froths - and then after a few days the whole process seems to slow down drastically or even stop completely. If the above happened to your wine before, it just went through a "stuck fermentation".

One of the most important steps in wine making, apart from fermentation, is racking wine. For first time home wine makers, this "racking" term may be a foreign concept. So what is racking? And why do you need to rack a wine?

As a beginner wine maker, you will sometimes encounter wine making instructions or books that calls for the use of a hydrometer. This unique equpiment will most probably confuse you because there is a high chance that you've never come across such equipment before - let alone learning how to make use of it!

A lot of beginner wine makers are confused due to the amount of equipments not to mention supplies used in wine making and that puts them off from trying to make wine in their home as they think that it's too challenging.

Making your own wine at home needn't be a complicated affair so long as you put things in the correct perspective as well as adhere to the fundamental basics principle. Once you fully grasp all this, it will be easy to create you own recipes and turn any fruit/vegetable juice into wine!

The question that will puzzle nearly all novice home wine maker is usually about the wine fermentation process. How grape cider or any vegetables extract gets "transformed" into wine? The secret of this fermentation process is not so elaborate and it starts off and stops with a micro-organism known as yeast.