How to Make Wine at Home Article - Allrecipes.com
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How to Make Wine at Home

Have you ever wanted to make homemade wine? Here's how.




Like many things we love, wine was probably first discovered by happy accident. Many thousands of years ago, natural yeasts, blowing in the wind, would have settled upon a handful of squashed grapes, whose juice was pooling in the shaded bowl of a rock. After fermenting, some lucky passerby would have stooped down for a taste, and liked what he discovered.

In theory, making wine is as simple as that: Yeasts meet grape juice in an environment that allows fermentation. Of course, over the span of the millennia, the process of winemaking has been refined and the environment controlled, to the point of being both science and art.


    What You Need

    Making homemade wine is easier than you might think. Mostly, it takes a few pieces of inexpensive equipment, serious cleanliness, and a whole mess of patience.

    Equipment Checklist:

    • One 4-gallon food-grade-quality plastic bucket and lid to serve as the primary fermentation vat
    • Three 1-gallon glass jugs to use as secondary fermentation containers 
    • A funnel that fits into the mouth of the glass bottles
    • Three airlocks (fermentation traps)
    • A rubber cork (or bung) to fit into the secondary fermentation container
    • Large straining bag of nylon mesh
    • About 6 feet of clear half-inch plastic tubing
    • About 20 wine bottles (you'll need 5 bottles per gallon of wine)
    • Number 9-size, pre-sanitized corks
    • Hand corker (ask about renting these from the wine supply store)
    • A Hydrometer to measure sugar levels


    Ingredient Checklist:

    • Lots and lots of wine grapes
    • Granulated sugar
    • Filtered water
    • Wine Yeast


    To the above list you can refine the process by adding such things as Campden tablets to help prevent oxidation, yeast nutrients, enzymes, tannins, acids, and other fancy ingredients to better control your wine production.


      Making Wine

      Part 1

      • Ensure your equipment is thoroughly sterilized and then rinsed clean. (Ask at the wine supply store about special detergents, bleaches, etc.). It's best to clean and rinse your equipment immediately before using.
      • Select your grapes, tossing out rotten or peculiar-looking grapes.
      • Wash your grapes thoroughly.
      • Remove the stems.
      • Crush the grapes to release the juice (called "must") into the primary fermentation container. Your hands will work here as well as anything. Or go old school and stomp with your feet. If you’re making a lot of wine, you might look into renting a fruit press from a wine supply store.
      • Add wine yeast.
      • Insert the hydrometer into the must. If it reads less than 1.010, consider adding sugar. If you're adding sugar, first dissolve granulated sugar in pure filtered water (adding sugar helps boost low alcohol levels). Stir the must thoroughly.
      • Cover primary fermentation bucket with cloth; allow must to ferment for one week to 10 days. Over the course of days, fermentation will cause a froth to develop on top and sediment to fall to the bottom.


        Part 2

        • Gently strain the liquid to remove the sediment and froth.
        • Run the juice through a funnel into sanitized glass secondary fermentation containers. Fill to the top to reduce the amount of air reaching the wine.
        • Fit the containers with airlocks.
        • Allow the juice to ferment for several weeks.
        • Use the plastic tube to siphon the wine into clean glass secondary fermentation containers. Again, the purpose here is to separate the wine from sediment that forms as the wine ferments.
        • Continue to siphon the wine off the sediment periodically (this is called "racking") for 2 or 3 months until the wine is running clear.


          Part 3

          • Run the wine into bottles (using the cleaned plastic tubing), leaving space for the cork plus about a half inch or so of extra room.
          • Insert corks.
          • Store the wine upright for the first three days.
          • After three days, store the wine on its side at, ideally, 55 degrees F. For red wine, age for at least 1 year. White wine can be ready to drink after only 6 months.


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              Comments
              Aug. 28, 2010 10:11 am
              Now this is some useful information, I have been vinting and brewing for about 10 years and have won many awards for my amature wines. there are some terific how to books that can be found by checking out sites like amazon.com and searching "winemaking". Additionally I use a place called midwestsupplies.com for all of my equipment needs. They will provide a free how-to DVD with any order.
               
              ted 
              Apr. 1, 2011 12:05 pm
              how much water do you add to the grapes you just squash.
               
              jquinn1808 
              Jun. 21, 2011 9:33 am
              So how much grapes, sugar, water, and yeast does this recipe call for??
               
              Ttkar24 
              Dec. 28, 2011 6:56 am
              Measurements would be VERY helpful.
               
              ivan 
              Dec. 20, 2012 4:32 pm
              it say that raking should go for 2-3 monts is this hapening in the period of the second fermentation?what bout too much oxigen?
               
              foyur 
              Jan. 30, 2013 12:52 am
              Wine making at home ... I think primary fermentation 2 weeks enough, then more 2 weeks for secondary.
               
              wilf. Brown 
              Apr. 30, 2013 9:14 pm
              Can I use other fruits, I have access to lots of lemons
               
              Jamil 
              Jun. 3, 2013 11:58 pm
              I have plenty of kei apples in my compound ( planted as life fence). I was thinking of making use of them. Is it possible to use it in homemade wine? They taste really good.
               
              emrahtuncer551 
              Jul. 10, 2013 5:53 am
              you never wash your grapes when you make wine..failed already.
               
              mel1015 
              Aug. 2, 2013 12:46 pm
              @emrahtuncer551 why are you not suppose to wash your grapes when making wine?
               
              DHalla 
              Aug. 3, 2013 12:43 pm
              Natural yeasts occur everywhere. The yeast that is on the grapes naturally is far superior to anything you can add. You should try to preserve as much of it as possible. There are winemakers in the world that believe that introducing yeasts that were not already on the grapes ruins the wine.
               
              tilleyrct3 
              Aug. 11, 2013 12:12 pm
              can i use any fruit like cherry instead of grape?
               
               
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