Homemade Wine

Although this recipe is a good one IT FAILS TO MENTION SOME VERY IMPORTANT FACTORS, which i find my be the reason to some of the reviews saying it taste horrible and such, the first thing the recipe fails to mention is that you have to poke holes into your ballon so that the carbondixocide being produced can excape yet keep air from getting in the second and most important is that the recipe ends on the note "then after 5 weeks or the ballon is not getting bigger anymore its ready to drink" WRONG!! well kinda.. it is ready to drink but with the exception it will be nasty like most reviews said.. see you need to ethier siphon the stuff out or filter it.. you dont want the dead yeast and suger on the bottom of the bottle that has settled or you will probly give it the bad review like others did.. all you want is the yeasts (aka alcohol) oh yeah alcohol is just yeast pee pee incase you didnt know hehe so enjoy ;) anyways do that and expect it to be GREAT!!!

I've never made homemade wine before, but this recipe turned out to be really awesome. I plan on making more.

Have to say, this sounds exactly like the recipe me and my friend made in high school. I remember it SMELLED just like wine. However she had told me that the baloon had gone all the way up and I asked her what she did and she said put the lid on the milk jug..... I knew that that was an oops! She called me that day after she got home from school and was frantic... come help me clean this up! It had exploded in her bedroom closet. What a mess. The whole house reeked of wine! (That may have been the same day her Mother found a pack of cigarettes!) Now, 23 years later I am going to try this recipe again!

There is a reason that wineries possess expensive, specialized equipment to produce their product: making good-tasting wine is a delicate process. Needless to say, this recipes covers the essentials of the process and produces a product that does indeed suggest wine. I must make one suggestion though, dissolve most of the sugar in boiled water. At the beginning of my experience with this recipe, most of the sugar fell to the bottom and did not react as well with the yeast as when I'd boiled it.

This was a most exciting adventure. The wine seemed to be stronger when I used real fruit that I put through a juicer. It had a definite kick. Using the old glass gallon jugs seems to work better and give a "not so plastic" taste also. It was awesome. A wonderful New Year to come :).

I made this using white grape raspberry, white grape peach, and grape. The grape raspberry and grape peach are really good (and strong!) but the grape is by far the best. I used 6 cups of sugar and the result is a very sweet wine, which is what we like. I used yeast made especially for wine and I boiled my water and sugar to make sure all the sugar dissolved. After 5 weeks I poured through coffee filters and transferred wine to another container for a couple of weeks before bottling. This is the perfect wine to use to make Sangria.

I found a recipe like this in a local newspaper...I cut the sugar back to 3 1/4 cups and my recipe is done in 21 days...I made it twice and it is really good..

Never tried making wine before. I used fresh grapes that I was going to make jelly with. It cam out perfect. Friends said it had the "best Legs" of any homemade wine they had ever had. Going to make some more.

I didn't really know what to expect when I threw this together 8 weeks ago (I'd forgotten about it actually). All I can say is, wow, this stuff is STRONG! (and I am not a light-weight by any means when it comes to drinking, haha). I made it with a cherry/apple concentrate which, with the sugar, is a little bit too sweet. Oh well, it does the job :)