Jul 14 2009
Jun 30 2009
How to Make Wine at Home - YOUR Home!
This post is for everyone that thinks - “I can’t do it” or “This is too hard”.
One of our members, Tom, just sent me these pictures and said it was AOK to share them with you.
He created his own ‘Bearkat Red’ - a Feb 2009 vintage. Here’s Tom showing it off:
If you look closely, you can see the image of the Bearkat scooter on the bottle…
Besides the wine being great, notice that he made an awesome label, and topped the bottle off with a capsule to give it a finished look.
Here’s what Tom sent me in an email…
My son in law Jeff is a graphic designer.I have restored a couple 60’s vintage off road scooters and he thought it would be fun to make the label with the Bearkat.The bottom of the label says “It takes you there and brings you back”,which was a sales pitch for the Bearkat. The wine came out as a rose’ with just a little fizz.
My wife says it tastes like rose’ champagne.
Thanks again for all the help.
I couldn’t have done it with out your input.
Regards,Tom
So - what are YOU waiting for? Hop on over to www.How-To-Make-Wine.net and get started on your own private vinatge today!
May 20 2009
Concern #1 about Our Home Wine Making Training Course
We have heard 2 major concerns about our impending release of our Home Wine Making Training Course. This update will address the #1 concern…
CONCERN: If we publish our Home Wine Making Course for everybody, then YOU Mike, won’t have the time to answer my specific questions.
BACKGROUND: A couple of months ago we let it slip to our readers that we were getting ready to release an Home Winemaking course that detailed all of the steps and techniques that anyone could use to get a near perfect wine made at home.
The little note in our update set off a bit of a firestorm of email from our readers. And surprisingly enough, the biggest concern was one that we just hadn’t anticipated. Our readers told us that they were worried that once we published our training course, it would “let the cat out of the bag”… and and there would be no way I could answer questions from everyone who was taking the course.
And to tell the truth, that is something I have struggled with… and one of the reasons we took so long to publish this training course.
But about a year ago, I came to terms with this concern and decided to move forward. We didn’t want to kill the goose that was laying the golden eggs, but since our techniques are based on exploiting basic wine making techniques, we really didn’t think that my time would be compromised by releasing the course (and the course is really complete).
However, hearing our readers concerns got us a littel bit worried all over again. After all, we have to worry about our wine making techniques AND our publishing business.
SOLUTION: So, given that background, we decided to take a rather unusual step. We are going to severely restrict the number of training courses we release… at least initially.
The number that we finally decided on was 250. In addition, they will only be available for 1 week.
Once the 250 courses are gone OR once the week is up, we will stop selling the course.
At that point, we will take a break of 4 weeks to see if we see any negative impact on the amount of time I have to answer and respond to questions. We will be watching our email and checking to see if our students end up getting the attention they need and deserve.
What I personally believe (and hope) is that we will not see any effect at all. One of the main reasons I fervently hope there is no impact is that I would rather sell a whole bunch of these courses to pay us back for the years of work we have put into it. HOWEVER, if we see anyone being neglected, we will put it on the shelf immediately.
If (and I hope when) we do open the Home Winemaking Training Course back up for sale, we will be raising the price drastically – eventually to $199. This training course is just not something we are looking to sell thousands of… we would rather keep the distribution low and make sure that everyone gets the attention they deserve. Raising the price will have 2 effects – it will limit the number we sell just by virtue of the price, and it will help pay us back for the enormous effort that we spent creating the course.
BOTTOM LINE: We are going to act to maintain the integrity of our work in the Home Wine Making course. We don’t think that releasing this course will negatively impact our publication or the attention our customers deserve… but if it does, we will stop selling it. I believe I can help about 250 people at a time and do it well.
Initial sales will be limited to 250 copies or 1 week from when we start selling the course. In addition, we are not allowing ANY outside promotion. The only people who will know about this course are the people on our internal mailing lists.
Stay tuned for more details. Our anticipated release date is this coming Friday. The best way to stay informed about the release of Real Estate Rocket Fuel is by joining our announcement list…see the details immediately below…
Home Winemaking Training Course announcement List
If you haven’t already joined our Home Wine Making Training Course announcement list and gotten your sneak preview of the course, just enter your name and email address and press the button that says “Submit”
and don’t worry – we respect your privacy – we won’t share your email address with anyone for any reason
best regards,
Mike
May 20 2009
Concern #2 About our Home Wine Making Course
This update covers Concern #2 about our Home Wine Making training course…
(We already addressed the #1 concern (that we were going to “let the secrets out of the bag” and they would stop working at this link)
CONCERN: The course is so big ( 4 hours of video instruction, 5 ebooks, trouble shooting articles, software, and more) that it will take a Phd or wine “geek” and it will only work for “savy” home winemakers.
BACKGROUND: When we released our “spy photo” of the course, lots of people were stunned by the sheer volume of material and size of the course. I got all kinds of email from people worried they wouldn’t be able to take it all in, or they wouldn’t be able to understand it. And lots of other folks thought you would have to be a “chemistry student” to understand it.
ANSWER: While the concern is understandable, this is one of those “no worries” situations. The course is easy to understand and it will be immediately useful to seasoned winemakers and beginners alike.
YES – the course is big
YES – there is a lot of material
HOWEVER, it is EXTREMELY understandable
I will give you an example. We offered this course as a “live class” and one of the students, Patty, (a self admittedly 67 year old winemaking “newbie”) with zero winemaking experience. Patty had been in the business world for 17 years and was also worried that this stuff would be too “technical”.
Patty is one of those unfortunate souls who has no interest in technology or chemistry.
In her own words she was “dreading” the course. She thought it would be WAY over her head and she would leave without understanding or getting anything out of the course.
Here’s what she had to say after the course was over:
“Mike,
I really enjoyed the class and knowing you were a normal hard working guy like the rest of us and it wasn’t just a theory of how it works but real hands on knowledge of what works and doesn’t.
I felt like I came away with some great in site without feeling lost since I am not “chemistry” savvy like others in the class.
I don’t feel intimidated at all and will work harder the next few weeks getting it done!
I felt like we had a fun class and a great instructor!
Thanks!” Patty – Birmingham, AL
And she didn’t even get the additional bonus instruction. She just sat through the live class one time.
Both the case study and the additional bonus instructions do a great job of building on and reinforcing the material in the video course.
Of course, we do spend a lot of time teaching specific uses of tools and strategies to use those tools, and we show how all of the tools work together, step by step, so you can quickly set up your own home wine making system.
That might sound unbelieveable – but what we are going to teach you in the course is how to take advantage of free tools and materials, and how to make excellent wine from them.
BOTTOM LINE: While the Home Winemaking Course is very thorough and has a huge amount of material, it is very easy to understand. And it will work for wine savy folks and beginners alike.
Stay tuned for more details. Our anticipated release date is this coming Friday. The best way to stay informed about the release of the Home Winemaking Course is by joining our announcement list…see the details immediately below…
Home Winemaking Training Course announcement List
If you haven’t already joined our Home Winemaking Training announcement list and gotten your sneak preview of the course, just enter your name and email address and press the button that says “Submit”
and don’t worry – we respect your privacy – we won’t share your email address with anyone for any reason
best regards,
Mike
Feb 07 2009
How to Make Wine: Invert Your Sugar First
If you want to learn how to make wine, one of the essential things you have to do is invert your sugar before you add it to your juice.
What is sugar inversion?
Before I get to that, let’s start with what yeast has to do to begin fermenting your juice, or more accurately, the sugar in your juice.
Yeast has to first break up household table sugar into two parts: glucose and sucrose. Once the yeast has used some energy doing the breakdown, then and only then can it start actually consuming the sugar and turning it into alcohol.
Inverting your sugar means that you are going to give your yeast a “head start” by breaking down the sugar in advance. This is an important step in learning how to make wine.
How do you do this?
Use about a cup of water and dissolve as much sugar as you can in a saucepan on the stove. Turn on the heat and get the solution close to boiling and add sugar until you can’t add any more - in other words, no more sugar will dissolve.
Now add the juice of 1 lemon. The acid in the lemon will “crack” the sugar molecules and break it down into sucrose and glucose, exactly what our yeast would have to do. Let your sugar mixture cook for about 15 minutes close to boiling (watch it carefully or it could boil over).
Now let it cool to room temperature and use this mixture to add sugar to your juice. You want to add enough to get the specific gravity up to about 1.1 before you put your yeast in.
If you want to learn how to make wine, first learn to invert your sugar. You will be surprised at the difference in flavor!
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Inverting your sugar is just one of the “secret steps” in making your own wine at home. Get all of the secrets at How to Make Wine. FREE 24 page book on making your own wine and it’s an instant download. Go to How to Make Wine and get started making your own wine today! |
