Homemade Wine Tutorial
It can be a lot of fun with homemade wine, the brewed wine can fill you with knowledge and pride and a whole lot of fun. It’s also not nearly as difficult as the appearance. Read on to find out how to make your own delicious wine. This recipe is pretty hard to mess up and produces only about 2.5 liters/quarts approximately, which, in my humble opinion, is a perfect starting amount.
Although this is a winemaking tutorial, if you want to get in the making of beer, I would also recommend getting started here. Making wine is easier than making beer, and the following recipes are pretty affordable. All ingredients can be found at your local grocery store, which means there is no need to buy any extra equipment, extra yeast or some expensive kit, and if you are a smart shopper, I would be willing to bet you will get it all (if you don’t have something). For $15 or less
In theory, making wine is very easy. Yeast finds grape juice in an environment that allows fermentation. The only natural wonder wine was first discovered by accident, having enjoyed thousands of years ago: natural yeast, blowing air, judging down a bunch of grapes that crawled, juice being pooling in a grey bowl of rock; shortly after, some winners stopped and stoops down to taste. and liked what she discovered.
Then the wine production process is refined, since you can imagine and carefully controlled the environment to the point where winemaking becomes both scientific and artistic.
And DIY winemaking at home? It could fall somewhere between a curious rock-obsessed man and a modern-day painter who uses science to master the process. Let’s take a look.
How to make homemade wine
Home winemaking requires several inexpensive equipment, serious cleanliness and a mess of patience. Turns out, Tom Petty was correct: “Waiting is the hardest part.”
- 4 gallon food grade plastic tank and lid to act as the main fermentation tank.
- Three 1-gallon glass jugs to be used as secondary fermentation containers.
- A cone that fits the mouth of a glass bottle.
- Three airlocks (fermentation trap)
- Rubber taps (or buns) to fit the secondary fermentation container.
- Large strappy bag of nylon mesh
- About 6 feet of clear half-inch plastic pipe.
- About 20 bottles of wine (you will need 5 bottles per gallon of wine)
- Number 9 pre-sanitized stopper size
- Hand corker (ask about these rentals from wine supply shops)
- Sugar Level Hydrometer
- It’s a great wine.
- Water Filter
- Wine Yeast
In the above basic list, you can refine the process by adding things like Campden tablets to help prevent oxidation, yeast nutrients, enzymes, tannins, acids, and other ingredients. Fancy to control your wine production.
- Make sure that your device is thoroughly sterile and then rinse off (ask at the wine shop about special detergents, bleach, etc.), should clean and wash your device immediately before use.
- Choose your grapes, toying out rotten or strange looking grapes.
- Wash the grapes thoroughly.
- Remove the stems.
- Crush the grapes to release the juice (called “must”). into the main marinade container. Your hands will work here just like anything or go to an old school and step on your feet. If you make a lot of wine, you may look into renting pressed fruit from a wine shop.
- Add the wine yeast.
- Put the hydrometer into the required If reading less than 1.010, consider adding sugar. If you are adding sugar, sugar before dissolving the sugar in purified water, filter (added sugar, improves low alcohol levels). People need to be thorough.
- Cover the main fermentation tank with a cloth; allow to ferment for a week to 10 days.
- Crushed grapes and twigs
- Gently filter the liquid to remove the sludge and bubbles.
- Run the juice through the channels into a glass of sanitation, a secondary fermentation container. Fill up the top to reduce the amount of air to the wine.
- Put the container with airlocks.
- Allow water to ferment for several weeks.
- Use a plastic tube to siphon wine into a clean glass secondary fermentation container. Again, the purpose here is to separate the wine from the sludge as the wine ferments.
- Continue pumping the wine out the sludge periodically (this is called “racking”) for 2 or 3 months until the wine is running clear.
- Run the wine into a bottle (using a clean plastic pipe). Leave space for taps plus about half an inch or so of extra room.
- Stopper Insert
- Keep the wine upright for the first three days.
- After three days keep the wine on its side ideally 55 degrees F for red wine, aged at least 1 year. White wine can only be ready to drink after 6 months.
This is a recipe for making wine that triggers for concentrated frozen juice – and another that turns pesky flowers into delicious drinks.