27 March 2020 8.30am: Please assume we are unable to send orders until further notice due to the Covid-19 Lockdown which currently restricts freight services to essential supplies only.

You can still shop! No payment required yet.  Shopping early will prioritise your purchase when we are able to ship again. When you go through the checkout process you will be able to place your order and the only "payment" option is "order now, pay later".

Our unlimited email support for customers continues during the lockdown because we are home-based.  If you did not purchase your products at makewine but require advice you can still purchase advice at our home winemaking advice page and of course browse our how to make wine at home pages for information.  Genuine pre-purchase enquiries are of course welcome.

If you are harvesting fruit you can freeze it for making wine once you are able to access supplies.  If making 5 litre batches we suggest you freeze in 2kg lots.  Most fruit can be frozen whole but do remove any bad spots.

 

Glossary

We've included a glossary of home winemaking terms

We know it can be confronting and confusing when you first start making wine...some people and books make it sound difficult and technical....but its NOT. It's fun and it’s easy!


So we've included a glossary of terms here, to help you decipher some of the information you may come across.


Please flick us an email if you come across a term you don't know or if you have any questions about your winemaking. Here at makewine.co.nz we believe the only silly question is one you don't ask!

 


Airlock: A small plastic or glass piece of equipment which has water, vodka or potassium metabisulphite in it. It enables the carbon dioxide to escape during fermentation but prevents oxygen or other contaminants getting in to the wine.


Fining: The process of clearing the wine of any haze or lack of clearness. This term is also referred to as the product which is used for fining eg banana finings.


Hydrometer: An instrument that measures the SG (specific gravity) of your must.


Lees: The sediment that forms in the bottom of your fermentation vessel as your wine ferments and matures. It is made up of dead yeast cells and fruit pulp.


Must: The fruit / sugar / water etc mixture that will become your wine.
 

Pitch (the yeast): Adding the yeast to the must.

 

Primary Fermentation: The first part of the fermentation process which involves extracting the flavour from the fruit and building the yeast colony up. In home winemaking often done in a bucket with an airtight lid. Also called aerobic fermentation.


Racking: The process of siphoning the wine from one vessel to another vessel to leave behind the lees.


Secondary Fermentation: The second part of the fermentation process after the must has been strained and when the bulk of the alcohol is made. In home winemaking often done in a carboy or demijohn with an airlock fitted. Also called anaerobic fermentation. The fermentation process turns the sugar in the wine in to alcohol and carbon dioxide.


Specific Gravity (SG): A measurement done by a hydrometer which tells you how much sugar per litre is in your must.


Stuck Ferment: Sometimes the fermentation will start well, but slow right down to virtually nothing or stop completely, before all the sugar has been fermented in to alcohol. There are techniques you can use to prevent stuck ferments and re-start them if they are stuck. Please send us an email for advice on what to do if this happens.


Tritation: The method of measuring the acid content in the must or wine.


Ullage: The air space between the top of the wine and the bottom of the cork.


Vinosity: The (store bought) wine-like characteristics of your wine.

 

 

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