In this half-day class, we discuss making country wine from fruit.
There is a wide range of biochemical characteristics involved, such as sugar content, acidity, pH variations, nutrients, etc. that vary significantly from year to year in fruit. To make good wine, it is imperative to understand and apply a consistent winemaking technique that takes these variations into account. It requires becoming familiar with measuring sugar content, pH, acidity, and other variants in order to adjust them to fall within range for adequate fermentation to occur and flavor and aroma to properly develop.
The class will cover the basic ways to do this and produce good wine. You may want to take notes.