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So, you are a not quite a wine connoisseur, but have great taste in wines, and feel that you want to be more involved in the making of the drink you have started to love? It would really be more convenient to make them a home, will it not, really? This way you save the thousands of bucks that you spend on a bottle and only drink what you have developed a taste for! The best part? You also learn the recipes to new and exciting wines, and maybe, make up some new combinations of your own too!

Once you master the basic principles of wine-making, along with the legality and responsibilities that come with it, you are ready to get down and dirty with your favorite flavours and fruits to make some homemade brews of your own! Here we bring you some of the different methods and processes used for winemaking all over the world, and some expert advice on which to use when.

-Different skins- color and flavour anyone?

We all are well aware that wine is basically fermented grape juice. But then, do you know what gives it the flavour and edge and everything else the true connoisseurs of wine look for or are always talking about? Well, if you don’t, it is high time you find out, after all that will help you choose what flavour your homemade wine should be right?

The fruit skins, be it grapes, cherries, apples even pineapples or rose petals (which are flowers not fruits, but even so) if kept in contact with the fermenting juice, will give it their colour and the fine taste of the fruit or flower of choice. However, there are also certain naturally occurring chemicals present in these skins that might make your wine taste sour instead of the exact flavour you want it to have. What to do about that, you ask? Well, just read on!

-Too Hot, Too Cold

Tannins (the naturally present souring chemicals we talked about above) are present in all fruit skins, and the riper the fruit, the higher the amount of tannins present. So, then, arguably every flavored wine should taste sour, right? Well, not really. There are other factors that help out when it comes to taste. One such factor is the temperature at which the fermentation is happening. The yeast that is used for winemaking works best or fastest at normal body temperature that is somewhere around 35-37 degree celsius. If the fermenting wine is kept at a lower temperature, the fermentation is slower. Along with that, the transfer of tannins is not as efficient- or in some cases, is not at all taking place. This way, you can transfer the flavour and color to the juice without getting the sourness. How cool is that? (No pun intended of course!)

These are just a couple of the many processes and techniques used around the world and there’s a treasure’s worth where that came from. So, keep these in mind and read more on all the different exciting methods. What are you waiting for, winos? Pick out your favorite fruits and flavours- Rhubarb, Cherry, Roses? - and go for it!