Wine Storage Unit

I can't believe how fast the months are flying by.  It will soon be time to head to the lake.  This year at the lake we will be drinking a Cheeky Monkey Valpolicella and a Chilean Pinot Noir.  I made these wines last summer and have them aging in the basement of a very good friend.  Most kit wines take at least three months to age, but some require six or more.  The exceptions to this rule are the Niagara Mists and the Island Mist kits, those can be consumed immediately after bottling.  They are sweet wines that must be served very cold but are perfect for sipping on a hot day over a glass of ice.  A bold red on a hot afternoon does not taste the same as one sipped in the evening or with a meal.

This year at the local home brewers' night, my Peach Chardonnay took best in show of the kit wines.  It is a real crowd pleaser (if you like sweet wine); it has won 3 times.  Most people who don't usually drink wine enjoy this or the Wildberry Shiraz.  I prefer dry reds as stated before, but I think that it is nice to offer a variety of wines to your guests.  This event was judged by regular folk who just like the taste of the wine; they don't go though all the rituals that wine critics do.

Just because some wine is rated a 94 by some "wine snob" does not mean that I have to like it.  I don't believe we are supposed to all like the same wine or why would there be so many to choose from? Some people won't give home made wine a chance since they have preconceived notions about it being crappy wine; to this, I say, you are missing out!  Wine kits have come a long way, and I am sure if made and aged properly, they would be hard pressed to tell the difference.

This blog, I thought I would share a new wine storage unit that I have found.  It is from Ikea, yes, Ikea.  It is actually a bookcase but it is perfect for storing cases of wine.  The unit is called Expedit, and it comes in various sizes from 6 or 8 to 20 "cubes",  The weight limits of the shelves is 29 lbs.  This is approximately ten 750ml bottles.   I load the bottom shelves with cases of 12 but keep the rest at ten.  Still a great way to store a lot of wine, I cover it with dark drapes that I bought at Walmart to keep the light and dust out.  You can add to the units as your cellar grows (I have mine secured to the wall, probably not necessary but it can't hurt).  It actually looks like a nice piece of furniture, too bad it is in the basement but there the temperature does not vary as much as it does upstairs.

Expedit unit with drapes.  Folded cardboard serves as labels for the shelves.
All my wine is coded by the wrap color but it looks nice.


Remember, everything in moderation except wine hoarding!

Cheers!

Hello fellow wine lovers.  I am starting a wine blog to see if there are any other home wine makers out there that have tips, suggestions, favorite items used in the making or drinking of wine or any other comments about making wine. 

I have been making wine for 8 years or so and have not found one I don't like yet, although I do not drink dry white wines as a rule.  Most of the wines I make are dry reds with a few sweet fruity ones for my friends.  Some are bold, some light-medium body but all are good, depending on personal taste. 

If anyone thinks that making wine at home is hard, or complicated trust me, if  you are making it from a kit it is easy.  The most important rule I have found is "sterilize, sterilize, sterilize".  Just using water to rinse and clean equipment is not enough.  Sterilizing is easy, just add the sterilizer to hot water and let the items soak for a minute or two, so it is not that you have to buy equipment to do this. 

Temperature is another important consideration.  Most wines have to be between 68-75 degrees during the process, some between 72-75 degrees.  Stick on thermometers (a few bucks) and a brew belt ($30.00) will help with this if you don't plan on heating your house to these temps for 4-6 weeks.    I make my wine in the kitchen, near an outlet for the brew belt if I am not making it in spring and fall when these temps are easy to achieve.  I do make wine all year long, so don't shy away from the winter months, you just have to be careful.  Fermentation or clearing will not happen if temps are off. 

Basic wine making equipment can run about $120.00 and a kit anywhere from $60-140 so you can make good wine for around $3.00-$5.00 a bottle and up depending on kit.  I usually add labels, shrink wrap caps, good corks, and a filter or two (depending on whether red or white) for a total of about $20.00 if your kit does not contain the labels, some do.    Another purchase is potassium metabisulphite powder, about $2.00 for a jar (generally you add 1/4 tsp. per 6 gallons) if you plan on storing you wine for over 6 months.  I add it to all wines but the fruity ones, since I allow aging of at least 3 months in bottles before I drink it.  This is why I continually have batches brewing, waiting is not easy!

Cheers!