Sterilization Frustration
The first step in making your own wine is as simple as sterilizing everything you own, expect to own, think may pass near your wine, things your wine will pass through, sit in, be near, or be able to see from inside large glass containers. It stands to reason of course that if you are trying to give one kind of microbiology the chance to thrive in your grape juice, you should be pretty sure that none of the other kinds you don’t want are hanging around. There are loads of things that can happen to wine with other little baddies growing it it. The least impressive perhaps involve the addition of less desirable flavors to the wine. Some other fun ones include the inadvertent creation of jelly like you would consider putting on your toast in the morning, or simply wine that outright goes bad before you’ve managed to drink it. Thankfully, you have to do some serious work to make wine toxic thanks to the nature of alcohol itself being very effective at killing things off. However failure to deal with cleaning agents properly is about as likely to make poison as it is to destroy the wine entirely, and that’s relatively likely.
Every kit of wine, every book about making wine, and every container of sterilizer stuff known to man will mention, probably repeatedly, that sterilization is so important that your mom being hit by a bus shouldn’t be used as an excuse to skip or interrupt the process. Personally it would stop me, but I may be an oddball among wine makers for that reason. Being relatively well prepared to make wine, or so I thought, I set forth to start making my first wine kit. I read the instructions from top to bottom, as the instructions themselves of course informed me I should do. Upon returning to the top to start actually doing the steps I’d recently read about, I managed to make it as far as step 1.
I read “Sterilize […a small list of wine making stuff…]” and panicked having not done what most wine kit makers likely consider the easiest part of the process, even if the most tedious or time consuming. Now, I fully knew this was coming and I dug out my convenient little pouch of sterilizer stuff, and switched gears to reading its directions instead. “Add 1 Tablespoon to 1 gallon of warm water.” That’s all it said.
Well, that’s really not especially helpful to me. There is an expectation of understanding being made by the funny bag of white powder in my left hand, and I entirely fail to meet that expectation. What comes next exactly? Do I leave it in a jug on the counter and stare at it funny until everything in my house is made magically clean? Do I soak things in it? If so, for how long? How about my big ass plastic primary fermenter? It’s way too big to put into anything else, so perhaps I simply fill it with the stuff and add just shy of 7 tablespoons of my cleaner to it. What about the lid though? Clearly a lid intended to fit on a bucket will not fit into the same bucket, so how can it be sterilized? My brain ran around in circles with all these questions.
After much hopeless thought on the subject, I decided I needed to wait longer before starting. Ask more questions of people that have done it, read more books and web sites, and generally continue to be afraid to start. Perhaps someday I will feel prepared enough to actually proceed.