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Back in the days of the Roman Empire ‘amateur’ meant ‘lover’ and referred to an individual who engaged in something from a love of doing it, and not for any monetary gain. These individuals were considered to be the highest of experts because they honed their craft motivated by simple joy for their work.

Despite the fact that wine professionals continue to fill their work with both passion and skill, amateurs, helped by modern technology and knowledge passed down over hundreds of years, can often now produce similar results.

The chemistry of fermentation was poorly understood until the start of the 20th century but, nevertheless, the basic process of fermentation has been used for over 5,000 years. Left unattended a wine grape will ripen until its skin splits and the juice naturally ferments by itself. Today, however, this process is guided by a combination of both science and art.

Grapes are placed in a press where they are turned into must which is a mixture of juice, pulp and skin. Natural yeast (which is found on the skin near the stem) and added yeast interacts with the sugars in the wine juice to produce ethanol (alcohol), carbon dioxide and heat. This process continues until either the sugars are depleted or the yeast is killed by the products of the reaction.

As a result of work carried out by Pasteur and others we are now able to control the process to produce exactly the result we desire. For those people who are not fortunate enough to have their own vineyard close to hand, wine juice concentrates can now be purchased reasonably cheaply.

Simply add acids, sugars, yeasts and nutrients (to feed the yeast) to a suitable container such as a carboy or other jug and allow the mixture to sit for a few days at around 75 degrees fahrenheit (24 degrees centigrade). Specific recipes are usually provided with the concentrated wine juice giving specific amounts and fermentation details.

After a few days, siphon the liquid from the pulp and permit it to ferment at about 65 degrees fahrenheit (18 degrees centigrade) for several weeks until gas production (bubbling) stops. Then, siphon the wine off the sediments (lees) and store the wine bottles on their sides at 55 degrees fahrenheit (13 degrees centigrade) for six months in the case of white wine and up to twelve months for red wine before tasting.

Of course, it sounds easier than it is in reality but it is most certainly not beyond the dedicated amateur’s ability. Today, the process is closely monitored and often adjusted daily and, thanks to cheap refractometers to measure the concentration of sugar, hydrometers, thermometers, temperature controlled cabinets and a host of other items the job is a lot simpler than it used to be.

Of course things sometimes go wrong as nature takes its course. Fermentation may not begin, it may begin and then mysteriously stop for no apparent reason, the resulting wine might be too sweet or cloudy or filled with sediments. The wine may contain excess pectin, too many bacteria, taste sulphurous or flat or even moldy. Crystals might form if the temperature is not high enough or secondary fermentation might result from keeping the wine at too high a temperature.

Even so, in no small measure thanks to the Internet, today there are a number of websites devoted to assisting the amateur winemaker to produce wines that can rival those made by the masters of wine. All it takes is a little bit of practice.

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