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 Nashwood Winery

Nashwood Winery

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 Nashwood Winery is an online superstore for Winemaking (Wine Making) Supplies to the Amateur Winemaker and to Small Wineries. As well as selling Wine Accessories, and Wine Gifts. We offer great shipping discounts for multiple item purchases. Feel free to contact us if you have any questions.
Store Policies
Combine Payment for Ship Discount
Simple Winemaking Steps
Supplies Needed to Make Wine
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Simple Steps Involved in Winemaking

Red Wine From Grapes

Step 1 - Day 1
Crush and destem the grapes and put into the primary fermenter.

Step 2 - Day 1
Check the specific gravity (SG) with the hydrometer.  Adjust the sugar if need.  Check the pH and acidity.  Adjust the
pH and acidity.  Ideal must number are a pH of 3.3 to 3.5 and the SG at 1.080 to 1.100.

Step 3 - Day 1
Rehydrate the yeast and add to the must.

Step 4 - Day 2 to 7
Punch down the cap of grapes that rise during fermentation.  Punch down the cap two to four times a day.

Step 5 - Day 7 to 14
When fermentation is complete then press the grape skins and rack (transfer) the juice to a carboy.

Step 6 - 1 to 3 Days after Step 5 (if applicable)
Transfer to another container and add malolactic culture and oak.

Step 7 - Each 30 to 90 days
Transfer to another container.  Check to see of malolactic fermentation is complete.  Adjust SO2, and acidcity.  The
transferring is to leave the sediment behind to produce a clear wine.  Use fining agents if applicable.

Step 8 - After 9 months
Proceed to bottling.  You many want to wait longer to provide the wine to age longer in bulk.


White Wine From Grapes

Step 1 - Day 1
Crush and destem the grapes.

Step 2 - Day 1
Press the grapes and put the juice into the fermenter.


Step 3 - Day 1
Check the specific gravity (SG) with the hydrometer.  Adjust the sugar if need.  Check the pH and acidity.  Adjust the
pH and acidity.  Ideal must number are a pH of 3.2 to 3.4 and the SG at 1.070 to 1.100.

Step 4 - Day 1
Rehydrate the yeast and add to the must.

Step 5 - Day 7 to 14
When fermentation is complete then rack (transfer) the wine to a carboy.

Step 6 - Day 7 to 14 after Step 5 (if applicable)
Add the malolactic culture and oak.

Step 7 - Each 30 to 90 days
Transfer to another container.  Check to see of malolactic fermentation is complete.  Adjust SO2, and acidcity.  The
transferring is to leave the sediment behind to produce a clear wine.  Use fining agents if applicable.

Step 8 - After 7 months
Proceed to bottling.  You many want to wait longer to provide the wine to age longer in bulk.