May not provide non-tax paid wine to customers or prospective customers for sampling or other reasons.May not ferment juice, filter or bottle wine, add ingredients to wine, or provide physical assistance in producing or bottling wine.Quality control (including laboratory analysis and tasting of wine for quality control purposes).Cleaning, maintenance, and repair of equipment.Moving containers of wine between storage areas.May provide certain assistance to customers including:.May furnish space, equipment, ingredients, bottling supplies, and advice to customers.Operators and employees of Home Winemakers' Centers: The operations must never "cross the line" to commercial production or sale of wine. If State and local laws impose different requirements or limitations than Federal law and regulations, the stricter rules and limits apply.ģ. The operator of a Home Winemakers' Center must learn and comply with all permit, license and tax requirements of State and local law and conduct operations in compliance with State and local law. The individual may not produce wine for sale or offer wine for sale.Ģ.The individual may remove wine from the place where it is made for personal or family use, including use in contests or tasting.The individual may produce, without payment of Federal excise tax, per household, up to 100 gallons of wine per calendar year if there is one adult residing in the household, or 200 gallons if there are two or more adults residing in the household.The individual must be 18 years of age or the legal age to purchase wine in the locality, whichever is older.The individual must follow applicable State and local laws. The customer must meet the requirements shown in 27 CFR 24.75. Customers may only make wine for personal or family use. Under the following conditions, Home Winemakers' Centers do not need to qualify under Federal rules as a bonded winery or pay Federal excise tax on wine that is produced at the Home Winemakers’ Center:ġ. Although we refer to the individual making wine for personal or family use as a "home winemaker," the wine may be made somewhere other than the individual's residence, including a Home Winemakers' Center. Don’t risk your valuable investment.Home Winemakers' Centers are places where an individual (home winemaker) pays a fee to use space and equipment to make wine for personal or family use. Ultraviolet light may impart unpleasant aromas that can ruin your wine. Ultraviolet light will penetrate even dark-colored glass, but it is clear bottles and sparkling wines that are most susceptible. Although excessive humidity will not harm wine, it may damage identifying labels and boxes, which can lead to breakage.Įxposure to light will age bottle of wine prematurely. A humidity between 50 and 80 percent is acceptable, but 70 percent of relative humidity is ideal. Insufficient humidity may cause the cork to lose its elasticity, allowing air into the bottle. Moderate humidity is important in order to keep the cork in good condition and to prevent it from shrinking. Conversely, wine stored at too low a temperature can develop unwanted deposits within it. At 55 degrees, wines will age slowly and ultimately with greater complexity. Theoretically, wines kept at 68 degrees will age twice as fast as those kept at 50 degrees. Wine kept at too high a temperature will age faster than wines kept at a cooler temperature. Because fluctuations in temperature cause the wine to expand and contract, the integrity of the cork may be damaged, resulting in minute quantities of wine make their way up alongside the cork and allowing oxygen to seep into the bottle – aging the wine prematurely. You can identify damage due to fluctuations in temperature by the sticky deposit that forms around the capsule. When wines are subjected to frequent fluctuations in temperature, they may be damaged and possibly age prematurely. The optimal storage temperature is 55 degrees Fahrenheit. Temperature is the single most important factor in storing wine.
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