Typical (Advanced) Homemade Wine Course:

WINE BASICS & TRICKS OF THE TRADE (1st Class - Intro)
  • Wine styles
  • Wine additives and how to use them
  • Grape selection
  • Wine making essentials (Dosages and measurements)

CRUSHING & FERMENTATION (1st Class)

  • Crushing techniques
  • Fermentation processes
  • Yeast types
  • Nutrient types
  • Enzymes
  • Winemaking kits and how to use them
  • How to rehydrate yeasts
  • How to deal with stuck ferments and other fermentation problems
  • Additive additions to wine during fermentation

PRESSING, MALOLACTIC FERMENTATION & STORAGE TECHNIQUES (2nd Class)

  • Pressing techniques
  • Juice management
  • Malolactic fermentation Part 1
  • Storage options; tanks, demijohns and barrels

MALOLACTIC FERMENTATION OAK, FININGS & BARRELS (3rd Class)

  • Malolactic fermentation Part 2
  • Oak types and use
  • Fining agents and trails
  • Barrel maintenance and assessment

WINE ADJUSTMENTS, WINE FAULTS & BLENDING TECHNIQUES (4th Class)

  • Wine adjustments during maturation
  • Wine making faults and analysis
  • Wine blending techniques

RACKING & PRESERVING PROCESSES (5th Class)

  • Racking techniques
  • Preservative techniques and options
  • Fermentation and racking problems and solutions

WINE FILTRATION & BOTTLING (6th Class)

  • Wine maturation
  • Wine adjustments and filtration
  • Wine bottling techniques

*Click here for more info on the 2013 course

 

 

Clayton Reservoir