I made my own wine from the comfort of my home. It took a lot less time than I expected and it tasted great!
Making wine at home is easier than you think! Read on to learn how you can make your own red or white wine at home.
Homemade Wine Tutorial
It can be just as fun to brew homemade wine as to drink it. Brewing wine can fill you with knowledge and pride and is a whole lot of fun. It’s also not nearly as difficult as it looks. Read on to find out how to make your own delicious wine. This recipe is pretty hard to mess up and only produces about 2.5 liters/quarts roughly, which, in my humble opinion, is the perfect starting amount.
Though this is a winemaking tutorial, if you want to get into making beer, I still would suggest starting here. Making wine is easier than making beer, and the following recipe is pretty inexpensive. All the ingredients can be found at your local grocery store, which means no need to buy any special brewing equipment, special yeast, or some expensive kit. And if you’re a smart shopper, I would be willing to bet you can get it all (if you don’t already have some things) for $15 or less.
What You Need for Making Wine
Make delicious wine at home with these common and easily found ingredients.
- 1 1/2 to 2 cups sugar
- 1 packet yeast (No need for anything fancy: Fleischmann’s ActiveDry works just fine. You can find these packets in the baking aisle.)
- 1/2 gallon grape juice (This is where your own preferences come in. If you want to make a red wine, buy purple grape juice. For white wine, buy white grape juice. And if you want to make something interesting try any other kind of fruit juice that catches your fancy. Important note: Make sure the juice is pasteurized and has no preservatives, which will kill the yeast.)
- Measuring cup
- Balloon (If you can’t find any balloons at the grocery store, a condom works in a pinch: just make sure it’s unlubricated!)
Editor Note: The rubber and latex can leach into the grape juice. A suitable alternative would be a winemaking airlock.
Instructions: Making Wine the Easy Way
- Wash everything thoroughly in hot water. This is basically the only thing you can do wrong. If your brew gets contaminated, you can’t drink it.
- Pour out between 3/4 and 1 cup of the grape juice. I know it sounds counter-intuitive, but trust me it must be done to make room for the ingredients you’ll be adding.
- Add 1.5 cups of sugar into the grape juice. If you want the wine to be less alcoholic, add 1 cup; and if you want the wine to be more alcoholic, add 2 cups. Then screw the cap back on tight and shake that bottle like you’re doing some crazy dance from the ’80s and you really want to impress your date. Do this for about a minute, or until you think the sugar is pretty well dissolved.
- Add one yeast packet. You don’t need to use the funnel for this but you can if you want. There’s no need to be stingy with yeast—it’s the cheapest part of this whole project so don’t try to make it last.
- Wait 5 minutes. Give the yeast time to moisten. After that do another vigorous shake for 10 or 15 seconds and be excited that you’re almost done with the hard part.
- Place the balloon over the top of the bottle. The bottle should be uncapped and it should look like the picture below. Then poke 1–2 pin-sized holes in the bottom third of the balloon (area closest to the top of the bottle).
The balloon works as an airlock. If you want to get fancy, you can purchase a real, professional airlock online for cheap, but it’s also possible to brew wine without one. I also take the extra step of using fishing line to tie the balloon to the bottle just in case, but it’s not necessary.
When the little yeasty beasties are inside, they eat the sugar and poop out carbon dioxide and alcohol. We want the alcohol, but not carbon dioxide. If we capped the bottle, the pressure inside the bottle would build until either the bottle exploded or the carbon dioxide killed the yeast. I don’t think you want to find out which would happen first, so I wouldn’t try it if I were you!
What’s Next? Wait for the Homemade Wine to Ferment
Take your bottle of soon-to-be wine, and store it in a cool dark place (the yeast like it there). After a couple of hours, check and see if your balloon has inflated. If it hasn’t, you might try gently sloshing the mixture or just continue waiting. If your balloon does look inflated (or is inflating) then you’re well on your way to a marvelous batch of wine. Just keep it stored in a cool dark place. Over the next couple of weeks, the wine will bubble, and biochemical reactions will take place.
Enthusiasts across the globe are starting to turn away from traditional store bought bottles of wine and are beginning to dabble in the art of making homemade wine. On the surface, the process may seem extremely intimidating and overwhelming. After all, mass produced wines come from multi-acre-large vineyards and require teams of people for each step of the winemaking process, none of which you probably have access to. However, creating a delicious and unique varietal may be much easier than you think.
Homemade versions possess no pressure for a perfect or marketable product, and throughout the process, you are able to create a variety that perfectly satisfies your pallet. The only goal is to share a good bottle with friends and family. Here are a few things that can help you get started on your home winemaking adventure.
1. Finding Grapes
Grapes are the most important element of the process. You have likely overheard or entered a conversation on the success of a particular crop during a plentiful year. The price of a bottle is largely dependent upon the quality of the fruit. It may be tempting to grow your own grapes. However, growing your own grapes can be a significant struggle with a lot of blood, sweat and tears (and time, land and money). If you are prepared for this struggle, then certainly go for it, but know that there are plenty of other ways to find the quality fruit you require.
Try asking around at some local vineyards if they can help you out. Some vineyards will allow people to purchase a small allotment of grapes once they have picked the vines themselves. However, you may not want to simply take the leftovers. If you want to look elsewhere, there are many smaller growers that sell fruit, and you can find out about potential sources through word of mouth, and some organizations provide hobbyists with lists of grape sources. Overall, look for quality and be open to the variety.
2. Starting Small
As a beginning winemaker, you do not want to get in over your head. It can be an extensive process, and it requires a lot of time and care. As such, be careful not to commit to too much and completely overwhelm yourself. Instead begin with one or two 7-gallon jugs and the equipment recommended for your batch size. Once you have tested out a small batch, you can determine if you are ready for everything involved.
As you get started, there are also a number of resources that can help you with your first wine. Joining a club or organization with other makers can help you understand and address potential issues. It can also be helpful to attend fairs and talk to growers from larger vineyards. Once you have some knowledge and experience, you can begin to tackle bigger projects.
3. The Science of Fermentation
While the specific recipes and techniques may vary, winemaking boils down to the act of fermentation. Therefore, the most important thing to understand when crafting your own recipe is the science behind fermentation.
Ultimately, the formula for alcoholic beverages comes down to the sugar and yeast levels ultimately equally the carbon dioxide and alcohol levels in the final product. Therefore, wine is created through the interaction between the sugar in grapes and yeast. During fermentation, you need to be careful to prevent contamination from additional yeasts and toxins in the air. To prevent this you need to put an airlock on your vessel, which allows carbon dioxide to escape without letting oxygen in. After the alcohol level has reached roughly 14 percent, your beverage is ready to be bottled and enjoyed.
4. Importance of Yeast
Because yeast is an essential part of the fermentation process, you want to understand it and make sure you are using the correct variety. Yeast is a naturally occurring particle that multiples when it comes into contact with food in a moist and warm environment. While some yeasts result in the creation of a tasty glass, some result in a terrible tasting product. Therefore, when you are creating your wine, you want to make sure that you are promoting the delicious yeast while muting the less desirable kind.
5. Be Creative
When making wine at home, you have the opportunity to add a little more variety and creativity and the opportunity to really put your personality into your product. Because grapes are expensive and hard to come by, you want to be open to the varieties that you use. As such, you can utilize new grapes as well as combine various different types to create an interesting red or white blend.
In addition, you can add different herbs and flowers to your batches, creating new and interesting flavors. While staying true to the yeast and sugar recipe, you can incorporate various herbs and extracts to your blends. Half of the fun of creating a homemade product is the experimentation.
6. Handling Expense
Unfortunately, buying the right equipment and crafting your own varietal can be an expensive endeavor. However, joining an organization that supports home production can be beneficial in minimizing expense. These groups can provide lists for the best places to buy winemaking supplies and may even offer coupons and discounts. In addition, they can help you with guidance and advice to make sure that you create the best product available without wasting money.
7. A Little More Help & Guidance
The basics may still seem a little overwhelming and confusing. If you are not ready to fully dive in quite yet, there are many winemaking kits that can be purchased to help you get started. Some provide everything you need while others simply provide the right yeast packet and instructions to get you going.
Additionally, some vineyards and bars offer courses that you can attend to get hands on experience with the direct guidance of an expert. Once you have gotten your hands dirty with these starters, you may be more prepared to tackle the process on your own.
8. Share Your Hard Work
Once you have finally created the perfect bottle, it is time to share your success. The best part of the process is inviting friends and family over to share a glass. Your new wine can also make the perfect host/hostess gift when you attend a party, and many enthusiasts trade with other hobbyists, exchanging tips along with varietals. In the end, sharing your product is the best part of the endeavor.
While at first the winemaking process may seem a little overwhelming, it can be a fun and rewarding task. You just need some good grapes, a little yeast, a touch of guidance and some good friends to share it with.
About Our Team
Erin is a native Austinite that loves writing, wikipedia, online window-shopping for home goods, and riding on airplanes. When not writing articles at work, you can probably find her winding down with a glass of wine, a book, and her two favorite neurotic cats.
Informative article . Helped answer some questions I had about wine making . Thanks ! What r ur cats names ?
Great article, thanks!
Charlie Suarce says
exactly what I have done. Sourced good grapes and followed the wine bible . Number one rule , Good grapes , 2 Sensitization ,3 minimize exposure to oxygen,. Live the article Good work Erin!
Making wine is a project that you have to do far before the need for the wine arises. So if you are planning a party for this weekend, you will need to buy your wine. Wine-making in its simplest form is easy and very inexpensive. However, you will not attain the flavor or fine wines from wineries. The easiest wine to make is referred to as balloon wine. This wine takes few ingredients and a little time to prepare, and a month or so to be ready to drink.
Pour thawed juice concentrate into a clean gallon jug using a funnel. You can use an old milk or water jug. Add the water and place the lid on the jug. Shake the jug to mix the juice and the water.
Place the funnel back on the jug and add the sugar. Quickly place the lid back on the jug and shake to mix the sugar. You don’t want the sugar to sink and settle at the bottom of the jug. Shake for a couple of minutes to make sure the sugar is mixed well.
Hydrate the yeast by placing some warm water in a bowl and pouring the yeast in it. Don’t mix the yeast, just allow it to soak up the water for about half an hour. Add 2 tsp. of sugar to the yeast and stir. The yeast should start to foam; once it foams up to about a half inch, it is time to add to the juice.
Pour the yeast into the jug and shake it up again. Make sure to get the yeast mixed into the juice well. Take the lid off the jug and put it where it will not get thrown away. You will need to use it later.
Poke five or six tiny holes in the top of your balloon. Place the balloon over the mouth of the jug and, to better hold it on, wrap a rubber band around the balloon. Tuck the balloon down inside the jug.
Place the jug on a shelf or in a pantry where it will be warm and not have to be moved. Check on it the next day to see if the balloon has started to inflate. You should also notice bubbles coming to the surface and the sound of the gases being released from the small holes in the balloon.
Leave the jug for about two weeks or until the balloon deflates most of the way. Then transfer the jug to your refrigerator and leave it there until the balloon is totally deflated. Take the balloon off at this point and put the lid back on.
Let the wine cool for a few days and then, using a funnel with a coffee filter in it, transfer the wine into another jug or bottles and place the lids on them. The wine is ready to drink but the flavor will continue to improve for months if you don’t drink it right away.
In the DEAR MOTHER section of MOTHER EARTH NEWS No. 3, Gary Dunford asked if it’s possible to make wine at home without buying $40 worth of equipment. The answer is yes.
I started making wine with stuff I could scrounge while living in a one room apartment in the city. Following are my own Super Simple directions. They’re guaranteed to drive dedicated winemakers up a wall but they do produce results. Anyway, they’re a beginning and beginnings are the most important part.
You can make wine out of almost any fruit. In fact, you can make it from just about anything that grows. I have used grapes, pears, peaches, plums, blackberries, strawberries, cherries and—my favorite—honey. Honey wine is called Mead. The so-called wine of the gods. It’s cheap, easy and good. Here’s how:
Homemade Wine Recipe
Get a gallon jug, preferably glass but plastic will do. Clean it out good. Smell it. Someone may have kept gasoline in it. Wash the jug with soap (NOT detergent), rinse with baking soda in water and—finally—rinse with clear water.
Put a pint and a half to two pints of honey in the jug (the more honey, the stronger the wine), fill with warm water and shake.
Add a pack or cake of yeast—the same stuff you use for bread—and leave the jug uncapped and sitting in a sink overnight. It will foam at the mouth and the whole thing gets pretty sticky at this point.
After the mess quiets down a bit, you’re ready to put a top on it. NOT, I say NOT, a solid top. That would make you a bomb maker instead of a wine maker.
What you have to do is come up with a device that will allow gas to escape from the jug without letting air get in. Air getting in is what turns wine mixtures into vinegar.
One way to do the job is to run a plastic or rubber hose from the otherwise-sealed mouth of the jug, thread the free end through a hole in a cork and let the hose hang in a glass or bowl of water. Or you can make a loop in the hose, pour in a little water and trap the water in the loop to act as a seal.
Now put your jug of brew away about two weeks until it’s finished doing its thing. It’s ready to bottle when the bubbles stop coming to the top.
Old wine bottles are best. You must use corks (not too tight!) to seal the wine as they will allow small amounts of gas to escape. The wine is ready to drink just about any time.
You can use the same process with fruits or whatever, except that you’ll have to extract the juice and, maybe, add some sugar. You’ll also find that most natural fruit will start to ferment without the yeast and will be better that way.
Once you’ve made and enjoyed your first glass of wine, no matter how crude, you’ll be hooked.
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A gallon jug is the perfect size to make your first batch of wine at home. It helps you gain the experience needed to make larger batches and gives you a tasty wine to drink. If you do make a mistake in the wine-making process, tossing a gallon doesn’t seem like a big deal. You can make wine in a gallon jug with common household items; all you will need to purchase is the wine yeast needed for fermentation.
Wash and rinse thoroughly a one-gallon jug. The jug can be made of glass or plastic. A one-gallon milk jug will work just fine.
Thaw eight 12-oz. cans of 100 percent grape juice concentrate. Pour the juice into the gallon jug.
Heat 1 cup of water in a saucepan and stir in 2 cups of sugar. Stir until the sugar is dissolved.
Pour the sugar water into the gallon jug with the juice.
Add in one package of red wine yeast.
Secure the opening of the balloon over the opening of the gallon jug. Set the jug in a warm area where the temperature will remain constant. Within two days, you will see the balloon begin to expand.
Allow the wine to ferment until the balloon collapses and falls over flat. This will take between 45 and 60 days.
Siphon the wine from the jug into bottles using a 3 to 4 foot length of food-grade plastic tubing.
Cap the bottles and store the wine in a cool, dark place until ready to drink.
Yes, it’s possible to DIY homemade wine—but it will require time, space, and lots of patience. Here’s how to do it.
Sure, it’s easier to go to the store and buy a ready-made bottle of wine. But any home wine maker will tell you that it’s incredibly satisfying to DIY your favorite beverage, and that homemade wine can be just as delicious as some of your favorite bottles sold in wine stores. It’s also not terribly difficult to make homemade wine. Keith Wallace, founder of the Wine School of Philadelphia and a former professional winemaker, is here to teach you how.
1. Gather your tools.
According to Wallace, you will want to round-up the following before you get started.
- 90 pounds of red grapes
- 10-gallon food-safe container with lid
- 5-gallon used whiskey barrel, or a 5-gallon food safe container with airtight lid
- Plastic milk crate
- 8-inch deep plastic food pan
- Plastic wrap
- 350 Campden tablets
- 5 grams’ wine yeast
- Liquid malolactic culture
- Bladder press—a 5-gallon size is best
- Spray bottle
- Large funnel
- 1-pound tartaric acid
2. Sanitize your equipment
“Crush and dissolve 85 Campden tablets in 5.25 gallons of water,” Wallace instructs. Add 1 teaspoon of tartaric acid, and fill your spray bottle and whiskey barrel with the solution.
You should also sanitize your 10-food safe container and lid, milk crate, and food pan.
3. Make a DIY home de-stemmer and crusher.
Place your milk crate upside down into your plastic food pan, and then press your grape bunches through the milk crate, disposing of the stems, Wallace says. Once the pan is filled, empty the contents into the 10-gallon food-safe container, “skins and all,” he says. “Repeat until all 90 pounds of grapes have been completed,” which should take about one hour.
4. Start the fermentation process.
“Pull out 1-cup of grape juice” from the container, Wallace says and swirl in yeast. “Let sit for two hours,” Wallace says, then “pull out another cup of grape juice. Crush four Campden tablets and add them into the juice. Next, “add the Campden juice immediately,” Wallace instructs. “Wait two hours before adding the yeast juice back. Close fermenting vessel and wrap top with plastic wrap to make an airtight seal.” Then, “ferment [the wine] for four weeks in a room set to 70 degrees F,” Wallace says. “Twice a week, open the tank and punch down grape skins for five minutes.”
5. Press your grapes.
Once fermentation is complete, “empty your whiskey barrel,” Wallace says. “Using the bladder press, crush grapes, [then] pour wine back into barrel using funnel.” Take a moment to taste your wine. “It will taste very bitter and tart,” Wallace warns. Then, “add malolactic bacteria and replace bung,” he says.
6. Age your wine.
Allow your wine to age. “Twice a week, roll the barrel to unsettle yeasts,” says Wallace. This practice is called bâtonnage.
“After performing bâtonnage, remove bung for 30 seconds to release carbon dioxide,” he says. And two weeks after that, you can start tasting the wine again. “It should start tasting much less tart, [and be] fuller in body,” Wallace says.
7. Rack it up.
After four weeks, taste your wine again. Now, it “should taste soft and delicious,” Wallace says.
Pour or pump your wine back into the 10-gallon plastic container. “Using a garden hose, clean out barrel,” says Wallace. “Make another batch of sanitizer, this time using hot water, and fill barrel for one hour. Then, empty barrel and pump wine back in.” Repeat this process for three months.
8. Get ready to bottle.
It’s finally time to bottle your wine! Crush five Campden tablets and add them to the wine, Wallace instructs. Wait 24 hours and then you can bottle your beverage—and drink it, of course!
Home Wine Making Recipes: If you want to know about Easy Homemade Wine Recipe then readout complete blog. Check Easy Homemade Wine Recipes From Juice Step By Step here. For more details about Homemade Wine Making Process then check given below simple steps.
Easy Homemade Wine Recipes
Homemade Wine Recipes: Today, in this article, there is a method of making wine at home. In this blog, the recipe for red wine and white wine is made. By using the ancient ways you can make delicious wine. With the given method, you can make the best wine, not the best wine, but the easy-to-use wine.
Simple Homemade Wine Recipe
Recipe for Home Made Wine: We also know well that narcotics are harmful to health. But if the right amount of ingredients is consumed, it is beneficial for health. Red wine intake is very beneficial for health. You can also try red wine. You will definitely like the recipe for red wine.
Red Wine Ingredients [Recipes for Home Made Wine]
- Black grapes – 2 KG Sour-Sweet Black Grapes
- Sugar – 1.6 KG
- Yeast – 1 tsp dried yeast
- Wheat – A bowl of wheat
- Raw egg – white part of the egg
- Lukewarm water
How To Make Red Wine At Home? – Easy Wine Recipe
First of all, you should wash the black ginger thoroughly in clean water and break the stems of the grapes and put it in a sieve for some time. When the water is dry, you should clean well with a velvet cloth.
Now, you heat well for one-liter water and keep a bowl until it is lukewarm. As well as to cool the boiling water and keep on a place.
When the water of the bowl becomes lukewarm, put a teaspoon dry yeast in it and keep it aside for about 20 minutes, so that it flows well.
Now you add black grapes into a mixer and grind them lightly. Now put the mashed grapes and sugar in the glass barn. Thus you make a wave of grapefruit and sugar.
After a while, put in a bowl of wheat cleaning cloth to make a bundle instilled with grapes. Now, put the boiled cold water in a jar until all the grapes are immersed in water.
Now, put the white part of the egg in a glass of bamboo and keep the dry yeast water and put it in the cupboard or on the dark place.
Now, in a three-day interval, put a wooden spoon in a glass barn, rotate in the same direction, and braid the mouth of the barn and put it back in the same place. You rotate in a single direction with a wooden spoon five times for 16 days.
After 16 days you can filter the red wine with a clean mesh and take it thoroughly. Now, put the red wine in the same glass bowl and put it in a cupboard for 4 days.
After 4 days, the combination of red wine can put red wine in a glass bottle and serve it. This way your red wine is ready.
Don’t you think it would be really interesting to make wine at home? Homemade wines are as good as the ones purchased from the market. It could be a great task to ferment them and see them grow old as you do. Here is how you can make chokecherry wine at home.
Don’t you think it would be really interesting to make wine at home? Homemade wines are as good as the ones purchased from the market. It could be a great task to ferment them and see them grow old as you do. Here is how you can make chokecherry wine at home.
Wines taste best when they have aged well, but the most important thing is what they are made of. There are various kinds of berries used for making wine, and chokecherry is one of them. Scientifically known as Prunus virginiana, it is a small wild tree which grows in clusters and is devoid of thorns . The fruit is dark-purple or black in color. For making wine, over-ripe fruits should be used because they taste better than fruits picked up as soon as they ripe. This wine can be easily made at home utilizing the recipes given below.
- 2 lbs. chokecherries
- 5 lbs. sugar
- 1 gallon water (cooled)
- 1 pack of red wine yeast
- Wash the chokecherries properly and store them in a pot.
- Using a masher, mash the berries till the juices completely flow out. Ensure that all berries are mashed properly.
- Cover the pot containing mashed chokecherries using a cotton cheesecloth and let the berries ferment for 2-3 days.
- Stir the contents of the pot once every day during initial fermentation.
- Add the mentioned quantities of cooled water and sugar in the pot. Stir in the sugar completely. Add the pack of red wine yeast in the pot and mix it evenly. Cover the pot once again.
- Keep the pot in a warm and dry area and allow the wine to ferment for next 3 weeks.
- Transfer the wine in bottles for storage using food grade plastic tube.
- Store these bottles for 3-6 months for aging. The more the wine ages, the better will be its taste.
- 1 sliced orange
- 1 sliced lemon
- 1 gallon sugar
- 1 gallon chokecherries
- 2 gallons water
- 1 pack dry yeast
- Wash the chokecherries properly. Remove the seeds before grinding.
- Grind them into pulp using food grinder and store them in a stockpot.
- Add sliced lemon and orange in the pulp and mix them thoroughly.
- Cover the stockpot with a cloth and keep it aside in a warm area for 3-6 days.
- Strain the liquid from the pulp using a clean cloth.
- Add sugar to the liquid obtained in the ratio 1:1 i.e., 1 gallon sugar to be added to 1 gallon of chokecherry liquid.
- Mix the sugar evenly in the liquid. Bottle the liquid, seal and keep it for aging.
- 3 sliced lemons
- 2 sliced oranges
- 4 lbs. sugar
- 1 pack bread yeast
- 1 gallon hot boiling water
- 1 ½ qt. chokecherries
- Wash chokecherries properly. Add boiling water to them and keep aside for 3 days.
- Strain and add sliced lemons, sliced oranges, bread yeast and white sugar. Mix well.
- Keep the mixture aside for two weeks.
- Transfer into bottles and cap them properly. It takes around 1 month for the wine to get ready.
Wine making at home is a great idea. Some people take it up as a hobby, and enjoy gifting handmade wines to their friends and loved ones. This wine is easy to make at home. It needs very few ingredients and can be made with little effort. Chokecherries are also used in making jams, jellies and even pies. It is a fruit that can be used extensively to make a variety of food products. So don’t think too much. Go on and start making your own wine at home. Not to mention, the appreciation you will receive by your guests when you serve them your homemade wine!
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Drinks & Alcohol
Today We Visited A Store To Find Winemaking Supplies For The Home Brewer
I spent all day yesterday on the phone looking for a store that sells winemaking supplies for the home brewer, and not only did I find one, I also found a winery and vineyard to get more information about wine related gifts and how to make homemade wine. Both stores have agreed to give me interviews on video tomorrow and by this weekend I should have those videos up and running for you. I think whether you are looking for instructions on how to make homemade wine, winemaking supplies for the home brewer, or just a few wine related gifts for the wine lover in your life, you will be amazed at the secrets that these two stores told me over the phone and at the supply store.
The Vineyard and the supply store were both extremely helpful. I spoke with the vineyard on the phone and they were as eager as I was to talk about this fascinating pastime. The store that sells wine making supplies for the home brewer was a place we actually drove to to visit and it was just so amazing there that we didn’t even want to leave. We not only saw many possible wine related gifts, we also discovered that he will actually make your homemade wine for you or rent you space in his store where you can come in and do it yourself.
This hobby is so amazing. The wine related gifts alone are some of the most unique gifts I have come across during my holiday shopping sprees, and the winemaking supplies for home brewers are really stuff that you can pick up in the grocery store or the local hardware store. I’m excited about my Christmas shopping list now.
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Posted by mastermindbecky
How To Make Homemade Wines
Learning how to make homemade wines can be fun, educational, and a great social activity. You can learn how to make many different kinds of wine. You can learn how to make grape wine, or you can learn how to make other kinds of fruit wines. Wine making can become a hobby for the hobbyist. There are so many things that can be done with wine. From making wine related gifts to making free printable wine labels, and even custom wine labels that you can sell or give away as “wine bottles wedding favors.”
The delivery of wine as a gift is always a nice gesture. You can even theme your wine gifts with themes like “wine gift baskets in Florida” or “California Wine Gifts.” You can make different types of red wine. You can use a dandelion wine recipe or a blueberry wine recipe.
You can join wine clubs, such as the “Australian Wine Club, and you can even buy wine making supplies for the home brewer like mini wine bottles. Even recipes for a substitute for marsala wine cand be be something you can have some fun with.
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Posted by mastermindbecky
I have tried several times making wine from pears and always end up with a wine that tastes like weak moonshine. It has a smooth taste but not much flavor. I had a friend make some homemade pear wine as well and his turned out the same way. We have come to the conclusion that there is probably sugar locked into the fruit that is being released during the fermentation. My question is do you think our conclusion is correct and if so how can I go about figuring how much sugar to add to the fermentation. I think these pears will make a very fine wine if I can just figure out the recipe.
Jeff L — PA
In general, pears do not have a lot of flavor relative to other fruits. Think of the raspberries used to make a raspberry wine. When you taste a raspberry you know it. They are bursting with flavor.
Pears on the other hand are not bursting with flavor. When you bite into a pear you can tell it’s a pear. You can taste its character, but it’s nothing explosive like a strawberry, blueberry or even peach. Put the pear flavor up against the tongue-numbing effects of alcohol – such as the situation of a homemade pear wine – and you have something that tastes just like you described, weak moonshine.
Here are some tips for making homemade pear wine at home. These are some ideas for getting more pear flavor into the wine when using fresh pears.
Tip #1 For Making Homemade Pear Wine
One trick I have found to work well when making pear wine is to let the pears get as ripe as possible. Let the pears get as soft as you can without letting them turn to rot. If some pears are turning quicker than others, you can put them in a bath of sulfite solution, whole, until the other pears are ready. This will stop the pears from rotting any further.
Allowing the pears to become as ripe as possible will go a long way towards getting you a homemade pear wine with more pear character. When pears are early they taste closer to an apple. As they develop, the flavor that makes a pear, a pear, starts to become more pronounced.
Tip #2 For Making Homemade Pear Wine
Don’t drive the alcohol level of your pear wine up too high. Try to keep it around 10% to 12%. This can be done with the aid of a hydrometer. Use the potential alcohol scale on the hydrometer. As you add more sugar, the wine must will rise on the potential alcohol scale. Having the alcohol too high will give the pear wine a watery impression. This is because the high alcohol level is numbing your tongue to the flavors that are actually there.
Tip #3 For Making Homemade Pear Wine
Going back directly to your question, if you are using chopped fresh pears for making wine, the sugars in the pears should be release during the fermentation. The enzymes produced by the wine yeast will break down the pear pulp, releasing the sugars and the flavors. If you are not using an actual wine yeast, the correct enzymes are not being produced to break the pear pulp down.
Use wine yeast only. For pear wine we recommend Lalvin EC-1118 wine yeast. In addition, also be sure to add pectic enzyme. This will help to break down the fruit fiber, as well. Pectic enzyme is important in helping to get more flavor from the fruit.
Try mashing up the pears a bit. Once they have been cubed, you can use something like a cleaned and sanitized 2 x 4 stud to crush them. You are not looking for apple sauce consistency. You just want the fiber structure of the pulp to be disrupted some. This will allow the enzymes to break down the fruit fiber more quickly. By getting to the fruit fiber more quickly, you are getting both more flavor and more sugar from the pears.
By employing these tips you will be able to make a better homemade pear wine, one that actually tastes like pear. If you are still not sure what to go from here, you may want to take a look our pear wine recipe. This recipe makes 5 gallons of pear wine. It’s an easy recipe, straight-forward recipe that should help you out.
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.
Merlot Wine – How To Make Easy Recipe
Merlot wine guide and easy recipe which will show you step by step what you need to make such tasteful wine in your home. Merlot wine becomes more popular around the world and its great taste and unforgettable uniqueness will give you maximum satsfaction. Apply this easy recipe and prepare your perfect homemade Merlot wine.
These wine grapes from California first appeared as a varietal label in the 70s and from then rose to popularity. Until in the 80s when it really gained a huge following in the market and began selling big. Actually, these California wine grapes only appeared as a varietal label in the 70s. But it was in the 80s that it really started selling big until it eventually controlled the wine market.
They are widely used among enthusiasts and consumers who are starting to learn about how to make wine at home. Merlot is the so-called insurance for the vineyard. This is so because the Merlot grapes tend to ripen one week earlier than the other varietals like the Cabernet. Thus, rain plays a huge part in its harvest. Every type of wine has a proper temperature to which it should be served. As for Merlot, it is best served slightly below room temperature. If not, once the alcohol hits 74 degrees F, the taste of your wine will turn a bit sharper than usual and I am not sure if you had like that. Therefore, it is better to refrigerate or cool your wine for about 15 minutes before serving it. By doing so, you can be assured that your wine will be served at the best temperature possible which will preserve the good taste of your wine.
How to make Merlot wine at home ?
Particularly, Merlot wine making is pretty easy. It is the most basic and is practically similar with the process of making any homemade wine. Of course, all equipment must be prepared well and all ingredients must be gathered first. There are additional ingredients used on how to make wine at home aside from the usual ingredients. You need to add 22 liters of merlot juice and 1 liter of blackberry juice. This will add flavor to your homemade Merlot wine. Below are the easy steps on how to make wine at home. Follow them step by step and you would produce one great tasting Merlot wine. And then you will realize that it really is just easy to create your own homemade wine.
Eventually, you will be able to make your own wine recipe and hopefully even learn to profit from this fantastic hobby of yours. Combine potassium metabisulphate and one gallon of water in a bucket that you have prepared. Use the cloth and immerse it in the solution for about five minutes. When this is done, you will use the same cloth when you clean the fermenters. Mix the blackberry and merlot juices in one of the fermenters and stir them very well. Then add the yeast and Lalvin EC1118 champagne yeast right on top.
After one hour of setting it aside, stir them again. Every day, for the next five days, keep stirring the mixture once each day. Let it sit again for another two days. In learning how to make wine at home, it is important to tightly seal the mixture and leave it for 21 days. Using another fermenter, siphon the mixture from the first bottle to the second bottle. Let it sit again for the next 28 days. After that period, your Merlot wine is quite ready for bottling. Once it is bottled and corked, leave it for an additional 90 days maximum just to make sure it has aged well.
Now that you know how to make wine at home, start making some! Or you can opt to learn more about how to make wine at home by doing some more research online.
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It tastes much better than store-bought
Michelle Arnold / EyeEm / Getty Images
Wine vinegars, whether red or white, are a ubiquitous ingredient in salad dressings, sauces, stews, and slow-roasted dishes. And, it is easy enough to pick up a bottle at your supermarket, but, as with most food products, a homemade version tastes better than a mass-produced, store-bought. Homemade wine vinegar will be stronger and more concentrated, with a more delicate, but complex flavor. This will not only improve the taste of your recipes, but homemade wine vinegar also makes a nice gift.
And it’s quite simple to make. (You may have even accidentally made wine vinegar in the past by leaving out an opened bottle of wine too long!) To start, you will need a good-quality wine (red or white) that’s not too strong (about 10 to 11 percent ABV); too much alcohol inhibits the activity of the bacteria that transform the wine into vinegar. On the other hand, if the alcohol content is too low, the vinegar won’t keep well. Depending on how much wine vinegar you’d like to make will determine the method you use.
Make 1 Bottle
The easiest way to make your own wine vinegar is to leave an open, 3/4-full bottle of wine in a warm place for a couple of weeks. It’s really that simple—the natural oxidation process will do all of the work. The only issue you may encounter is fruit flies. To avoid this, place a small piece of cheesecloth over the opening of the bottle.
Make a Steady Supply
To make larger amounts of wine vinegar you will need what is called a “mother” vinegar. This fermenting bacteria culture turns alcohol into acetic acid (in combination with oxygen) and can be purchased as “live” or “mother” vinegar or simply as an unpasteurized vinegar. You can also make your own mother vinegar by combining wine and vinegar and leaving it to ferment.
For a constant supply of vinegar, pour 1 quart (4 cups) of wine and 1 cup of the mother vinegar into a wide-mouthed glass jug with at least 1-gallon capacity. Cover the container with a piece of cheesecloth secured with a rubber band. In a couple of weeks, the live vinegar will have settled to the bottom of the jug, while the vinegar above it will be ready for use. Add more wine as you remove vinegar for use, to keep the level in the jug constant.
Make Large Batches
If you want to make wine vinegar in larger batches, you will need a 1-gallon glass or ceramic cask that has a spigot at one end. If it’s new, rinse it with vinegar and let it dry. Next, fill it to within a couple of inches of the top with wine and place it, covered with cheesecloth, in a location that’s about 68 F (20 C). In a couple of weeks, the wine will be vinegar. Drain it from the cask using the spigot. Replace the vinegar used with more wine, adding it into the cask through a hose or a funnel, so as to leave the mother undisturbed.
- How to Make Sand Plum Wine
- How to Make Merlot Wine
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- How to Make Pickle-Infused Vodka
- How to Make Apple Wine
Chokecherries are widely available in North America, and with the proper materials, wine making is moderately easy. Chokecherry wine is recommended as a dry wine, but a little sweetener can be added to transform it into a semisweet, as long as the unique flavor of the chokecherries isn’t covered up with sugar. This type of wine is appropriate for red meat dishes, as well as tart desserts. Learn how to make chokecherry wine by following these steps.
Prepare the chokecherries. Wash the fruit, and remove stems, leaves, and cherries that are badly bruised.
Mash the chokecherries. Place cherries in the nylon straining bag and mash with the hands, squeezing out juice in the primary fermenter. Do not break the pits. Keep all the pulp in the nylon straining bag, tie the top, and set the bag aside for now.
Add half the sugar, the remaining water, acid blend, tannin and crushed Campden tablet to the mashed fruit in the primary fermenter. Stir until the sugar is dissolved. Submerge the nylon straining bag in the fermenter with the mixture, cover, and let stand 12 hours (room temperature is fine).
Add pectic enzyme, and squeeze nylon bag to extract juice. Cover again, and allow the mixture to set for another 12 hours.
Stir in yeast nutrient and yeast, and squeeze the bag again to extract juice. Cover, and let it sit for seven days.
Extract as much juice as possible from the nylon bag and remove from mixture. Pour in the remaining sugar, and stir until it’s dissolved. Pour the mixture into the secondary fermenter, and air-lock it. Allow it to sit for 30 days in a cool, dry place during fermentation.
Transfer the wine into a new secondary fermenter using the siphon hose. This is to rid the wine of extra sediment. Air-lock the mixture into the new secondary fermenter, and allow wine to sit for another two months. (Clean original secondary fermenter.)
Repeat step 7, and allow wine to ferment for six months before serving.
Isobel Washington has been a freelance journalist since 2007. Washington’s work first surfaced in Europe, where she served as a restaurant critic and journalist for “LifeStyles” magazine. Her love of travel and culture inspired her first novel, which is currently underway. Washington has a 10-year career in marketing communication and holds a Bachelor of Science degree.
How to Sell Homemade Beer
When you make wine for personal consumption or organized events such as a homemade wine exhibition, federal regulations permit you to make up to 100 gallons of wine in a calendar year for a one-adult household or up to 200 gallons if two or more adults live in the home. However, regulations are more stringent when you produce homemade wine for sale. Federal, state and local licensing rules apply.
Alcohol and Tobacco Tax and Trade Bureau
The Alcohol and Tobacco Tax and Trade Bureau (TTB) is a federal agency. You must submit an application and receive approval before making wine for commercial use. The TTB, which a part of the U.S. Department of the Treasury, offers a secure online application process. Start with the following steps:
- Determine your business type: Select “Alcohol Producers and Manufacturers” and scroll down to read the definition for “Winery/Taxpaid Wine Bottling House.”
Gather your documents: Use the drop-down menu to select “Winery/Taxpaid Wine Bottling House” to get a list of necessary documents to support the permit application for your home winemaking business. Separate requirements depend on whether you’re setting up operations as a corporation, a limited liability company or a partnership. You need a diagram of the winery, lease agreement or proof of property ownership and a wine bond. Other documents may be required, such as a power of attorney or variance request.
State and Local Alcohol Beverage Authorities
In addition to a federal permit, you also need to obtain permits at the local level when you plan to sell homemade wine. Each state has its own authority to regulate the production, sale and distribution of alcohol within its borders. There may also be citywide or countywide regulations. Start with your state’s alcoholic beverage control commission. The state office is responsible for processing your permit and can direct you to the appropriate office for seeking a local license.
Marketing and Selling Your Product
WineMaker magazine reminds home-based vintners that making the wine is the easiest part of the business. After you successfully navigate the permit and licensing process, you need to dedicate yourself to marketing and selling the products from your home winemaking business in an environment that has become increasingly competitive.
The U.S. is the world’s biggest wine market. The Alcohol and Tobacco Tax and Trade Bureau reports that thousands of new brands are added to the market annually. How can you distinguish yourself in a crowded market? Consider some of these ideas:
- Use social media: Create interest and build brand awareness for free by posting on popular social media sites.
Create winery merchandise: These can include logo items such as glassware and T-shirts.
Offer customer loyalty programs: Reward customers with gifts or points for frequent, repeat and volume purchases.
Special offers: Something as simple as a coupon with purchase can keep customers coming back.
Selling Wine Online
While it’s possible to put homemade wine for sale online, you must obtain additional permits. Once you have a basic permit from the TBB and the retailer’s and winery licenses from your state, you need a shipper’s license for every state to which you plan to ship wine. You also need a Direct-to-Consumer (DTC) license to ship out of state. Both of these can be obtained through the state liquor commission. Fees vary according to your state.
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Table of Contents
Plum wine is a great way to enjoy an abundance of plums.
We made plum wine a couple of years ago using yellow plums, and this year as we have a very large Italian plum tree we’ll be doing the same this summer using a different plum wine recipe. I imagine the taste and color will turn out quite different.
If you use only sweet plums you’ll get more of a dessert wine so it’s good to get a mix of tart and sweet plums for a more balanced wine.
The first time we made plum wine with was with yellow plums
We also used a champagne yeast instead of wine yeast to try and make it sparkly (which didn’t work out too well). The second time we made this plum wine we used Italian plums. The color is far prettier than the yellow wine!
The Italian plums create red wine, the flavor changing depending on the plum balance.
Related Content: Elderberry Wine Recipe, play around with flavors!
Italian plum wine can be super sweet if you only use very ripe plums.
I prefer a mix of tart and sweet plums.
Recipe for making 1 gallon of plum wine
- Primary Fermentor *
- Secondary carboy Fermentor *
* The size of your primary and secondary fermentor will depend on how much wine you plan on making. The above recipe is for a 1-gallon size.
We used a 5-gallon size (so we multiplied the plum wine recipe by 5). We just bought a 5-gallon winemaking kit, (you can also get the smaller 1-gallon winemaking kit), as it was easier than shopping for all the individual supplies.
Updated January 29, 2020
They say that a good serving of wine can make any occasion special. If you remove the wine from any occasion, the conversations and the verve of the party, on the whole, come down. Wine doesn’t only push up the atmosphere in the room but also gets tongues wagging and shaking to the rhythm. Nothing will enable you to slip into their heart quite like a fine wine brewed to their taste buds. This is why we want to show exactly how to make wine at home.
There’s nothing wrong with a boxed wine or the other variety of wines out there, some of which hold significant brand value and should get the party going just fine. Some wines hold enough historical credence to serenade wine aficionados all the same, with some people most difficult thing to do in the world, although you’d have to be a little bit crafty with your ingredients of choice.
The primary principle of making homemade wine is quite simple. All you had to do is to introduce yeast to grapes in an environment that allows fermentation. It’s such a characteristic procedure, that wine was most likely found by a happy accident a great many years prior: Natural yeasts, blowing in the breeze, settled downwards on a lot of squashed grapes, whose juice was pooling in the concealed bowl of stone. You could say that the art of winemaking involves subtle science. Let’s discuss in detail the nitty gritties of making amazing wine.
Check out “How Long Does it Take to Make Wine?” for a detailed look at the process of making wine.
View Our Suggested Wine Making Products Here
Plan Out Your Supplies
Notwithstanding the wine fixings, you’ll need a couple of essential supplies to guarantee that your wine can age without being influenced by bugs or microbes. Home winemaking shouldn’t be costly, so it’s not important to spend lavishly on exceptional supplies. You will require the accompanying supplies:
- A 2 gallon (7.6 L) crock or glass jar. You can often find these at vintage or secondhand stores, however, be advised that many used crocks may have been used for sauerkraut or pickles and could contaminate your wine.
- A 1 gallon (3.8 L) carboy (a glass container with a small neck)
- An airlock
- A thin plastic tube to be used for siphoning
- Clean wine bottles with corks or screw caps
- Campden tablets (optional)
Choose a Fruit
Wine can be made with a natural product, however grapes and berries are the most prevalent decisions. Pick organic product at the pinnacle of its flavor! It’s ideal to pick a natural organic product that hasn’t been treated with synthetic substances since you don’t need these to wind up in your wine. On the off chance that that’s conceivable, use the natural product you’ve picked yourself or get some from a rancher’s market. A few retailers additionally represent considerable authority in giving wine grapes to home winemakers (for instance, Wine Grapes Direct), which is extraordinary in the event that you don’t live close vineyards.
Be sure to take a look at “Best Grapes for Making Wine” for tips on choices for product to make your wine with.
Clean Your Fruit
Remove the stems and leaves, and ensure the natural product doesn’t have particles of dirt or coarseness. Flush the natural product altogether and spot it in your crock. You can strip the organic product before squashing, however, a significant part of the kind of the wine will originate from its skin. Stripping it will bring about a lot of milder wine.
A few winemakers decide not to wash the organic product before squashing. Since the organic product has characteristic yeasts on its skin, it’s conceivable to make wine utilizing just the yeast from the natural product’s skin and the air. In any case, washing the products of the soil the yeast you add enables you to guarantee that the kind of the wine will be just as you would prefer; enabling wild yeast to develop can create foul flavors. In case you’re up for an examination, you could make two clusters of wine, one with controlled yeast and one with wild, to discover which you like best.
Utilizing a spotless potato masher or your hands, pound and crush the organic product to discharge its juices. Continue doing as such until the degree of the natural product juice is inside 1 1⁄2 inches (3.8 cm) of the highest point of the vessel. In the event that you need more products of the soil to fill the vessel nearly to the top, finish it off with sifted water. Include a Campden tablet, which discharges sulfur dioxide into the blend, slaughtering wild yeast and bacteria. If you’re making wild yeast wine, don’t find a way to murder the yeast.
Click here to find out “Where to Buy Wine Yeast?“.
As an option in contrast to utilizing a tablet, you can pour 2 cups of bubbling water over the natural product. Utilizing faucet water can influence the flavor of your wine since it contains added substances. Make certain to utilize sifted or spring water.
Stir The Honey
Honey gives sustenance to the yeast and improves your wine. The measure of honey you use will legitimately influence the sweetness of your wine. In the event that you lean toward better wine; include honey. On the off chance that you don’t care for it a sweet wine, limit your honey to 2 cups. Consider the kind of organic product you’re utilizing too. Since grapes have high sugar content, you don’t have to add a great deal of honey to grape wine. Berries and different natural products with lower sugar substance will require somewhat more honey. You can even opt to add brown sugar if you’d like.
Add the yeast: In case you’re utilizing your own yeast, right now is an ideal opportunity to include it. Empty it into the vessel and mix it into the blend with a since quite a while ago dealt with a spoon. This blend is known as an absolute necessity.
Once you’ve followed these basic steps, create the perfect environment for fermentation. All in all, this is all you’d have to do to serenade your guests with your own take on wines.
Thank you for reading this article with us! Let us know in the comments below how your experience went by making your own wine at home. Share your homemade wine with us on Instagram or Facebook for a chance to be featured on our pages.
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How to Make Homemade Wine
Learning how to make homemade wine is something that you should definitely have a go at! And what’s more, it’s nowhere near as hard as you may have been led to believe!
It’s such a satisfying hobby – most of us love to crack open, and savour, a great bottle of wine. When the bottle of wine you open is your own, the experience is made even better – you taste all those flavours and aromas that you’ve worked to get into your wine, and you even get a few surprises!
What’s more, bottles of homemade wine make great gifts for friends and family, and if anyone’s allergic to any of the substances in commercial wine, you can make sure that they are left out of your bottle.
You really add just about anything to your wine – that’s what makes it so special. You do, however, need to make sure that the level of acid in your starting “must” is correct – you can measure this with an acid titration kit, and adjust it by using potassium bicarbonate / calcium carbonate to reduce acidity, and acid blend to increase it.
You must also make sure that there is the correct amount of sugar in your wine: this can be measured using a hydrometer, and adjusted by diluting your must or by adding sugar.
Pretty much anything with an aroma can be used to flavour your wine; fruits, flowers, herbs, spices, etc.
Here is a quick list of common wine ingredients:
- Grapes (white or black)
The alcohol in wine is formed by fermentation: yeast is added to the starting must, and this yeast eats up the sugars and turns them into alcohol.
There are a few types of yeast, all used for different purposes, and with different alcohol tolerances. Baker’s yeast is not appropriate for making wine, as it will die when the alcohol in your wine reaches a certain level – you will be left with a sugary wine with little alcohol in it, and a strong yeasty taste.
Winemakers use wine yeast – this has a high alcohol tolerance, and will leave little yeasty flavour in the wine.
The final step in making wine is allowing the clear – this is when all the particles floating in the wine settle, and the wine clears. The wine is then siphoned off and away from this sediment.
Following these basic steps, you will end up with a delicious wine, flavoured just how you like it.
How to Make Soap With Caustic Soda
“Hard liquor” refers to distilled spirits which generally average about 40 percent alcohol by volume. Common hard liquors, including whiskey, gin, rum and vodka, are made from corn, barley, rye, sugar cane and potatoes. This article teaches you how to make potato vodka, which is a fairly easy hard liquor to make at home. If you would like to experiment with this recipe, try substituting sweet potatoes for white potatoes. This recipe makes about a quarter of a gallon, or one liter, of liquor.
Preparing the Potatoes
Peel potatoes and cut them into cubes.
Place the potatoes into the pressure cooker and cover them with a generous amount of water. Make sure the potatoes are submerged.
Turn the heat to high on your pressure cooker. Cook the potatoes until they are almost liquefied. This process should take between 40 minutes and an hour and a half, depending on the size of your cubes.
Let the potato mixture cool. Once it has cooled, strain the potatoes using a fine mesh strainer. Keep all the potato juice, as this will become your liquor.
Add yeast. Loosely cover the mixture. Air should not be able to get in, but make sure you allow a space for air to escape. Fermentation will cause gas expansion and will blow your lid off if it is on too tight. Let this mixture, also called “mash,” sit for two weeks.
Distilling The Liquor
Use either a pot still or a reflux still to distill your liquor, ridding it of impurities and increasing the percentage of alcohol in your liquid. If you have a pot still, you will need to distill your mash at least two times (try three or more times if you would like a purer, clearer vodka). If you are using a reflux still, you only need to distill your liquid once.
Thoroughly clean all parts of your still before each use and between repeated distillations of the same batch of liquor to prevent any off flavors.
Pour the mash into the large still pot. Place its collection pan underneath the hose. Turn the still on.
Discard the first and last 50 milliliters you collect (the first and last 50 milliters contain methanol, which is very dangerous and can even cause blindness). Once all the juice has steamed from the pot, the liquefied steam you have collected is your vodka.
If you used a pot still, repeat this process at least once more.
Filtering Your Vodka
Put the cotton ball in the bottom of the funnel.
Place a piece of activated carbon on top of the cotton ball.
Pour your vodka through your filter, letting it drain into a clean collection container.
Repeat as many times as you like.
Dilute your vodka with purified water. Distilled vodka is strong, making it both dangerous and hard to drink. Slowly dilute your vodka, stirring and tasting as you go, until you reach your desired liquor.
Add a spicy pepper, a small amount of herbs such as rosemary or basil, crushed berries, a vanilla bean or a cinnamon stick.
Let your flavor additions soak in the vodka for at least a week. You can also divide your vodka into two or three small batches to experiment with different flavors.
Things You’ll Need
- 2 pounds potatoes (or sweet potatoes)
- Purified water
- Pressure cooker
- Pot or reflux home distillery kit
- Fine mesh strainer
- 1 teaspoon of yeast (brewer’s or baker’s)
- 5 cotton balls
- Activated carbon
- Collection container (glass sealable bottle is best to prevent strange flavors)
This article should be used for informational purposes only. If you are not a professional or expert, it is dangerous to make hard liquor at home. It is possible that you will brew methanol, which can cause blindness or even death, instead of ethanol.
Also, making liquor at home, especially with intent to distribute, may be illegal in your state.
So you want to make wine at home? Great idea!
Making wine is one of my favorite pastimes. It’s a relaxing hobby that people L O V E sharing in. If you’ve got a plot of land big enough to grow grapes in, I highly recommend picking up this craft. And by the way, grapes grow on a vine, so you won’t even need that much room!
This article will provide everything you need to know to get started growing your own grapes and making your own wine at home.
If you want to make wine step by step, I highly recommend this tutorial: (HERE). Wikihow knows all.
Let’s begin with the grapes. Here are some tips on getting that grape vine going.
Think about your location. Grapes can grow anywhere in zones 5-9, which is everywhere but the Northern-most states (see map). Remember that grapes need sun all day, and clean well-drained soil.
You’ll also need a trellis of some kind to lift the grape vines up off the ground, You can order one or build your own. They can be freestanding, up against a wall, or an arbor over a walkway… this is your home – put one wherever you would like!
Fun Grape Trellis Ideas:
1. Freestanding Trellis
2. Make Your Own Trellis
Check out this video to make your own grape-growing trellis!
3. Build A Trellis Over a Picnic Area
4. Build A Trellis Over A Romantic Swing
Once you’ve got your lovely grape trellis, and your vines are filling in, you’ll want to keep some things in mind:
- Use a nitrogen fertilizer to enhance the grape. (click here for some tips on how)
- Train your grapes to grow along the desired route.
- Prune them with care.
- Prune away any undesired looking vines or flowers. The more you prune, the more you allow the plant to just focus on growing the good stuff! (pruning tips here)
Now You Can Make Your Own Wine!
Here comes the the fun part… Making the wine! Once your grapes are ripe on the vine, you can start the wine making process! Of course, indulge in eating some of the grapes too.
Look for fresh bunches of grapes that are uniform in color. Not sure if they’re ripe yet? Pluck one off and give it a try! Grapes do not continue to ripen after plucked, so pick them only once they are ready.
So how do you go about actually making the wine? Well, I could tell you, but there are so many finicky tips & tricks that I’d rather let these guys tell you… My friends at growandmake.com are wine making experts. I highly recommend purchasing a wine making kit from them to get yourself started. A kit is helpful because it comes with EVERYTHING you need, and instructions that you can print out!
I also suggest you watch this video to learn how to make your own wine. It’s a home video, but the guy really knows what he is doing and is a joy to watch! Thanks for the tips, Antonio!
This resource provides some pretty good tips too: (click here).
Here are a few of my own tips for you:
- The best way to make good wine is using highly-sterilized equipment,
- and being patient.
- It’s best to store wines in dark glass for preservation.
- Err on the side of dry over sweet when adding your ingredients as you can always add more sugar later, but not the contrary.
I’d also recommend getting your own wine press.
Bottle Your Wine
Once you make your wine, you’ll have to bottle it. You’ll know the wine is ready for bottling once it looks clear and stable.
Use very sterile bottles or jugs in dark colors. These can be bought new, but I always like to recycle! Just wash them in hot water with a sterile solution and a bottle brush beforehand. Check out this video for bottling tips:
Rules of thumb for bottling:
- Keep splashing to a minimum.
- You want very minimal amounts of air to disturb the wine.
- Stop filling just under where the cork will rest.
Once bottled, you’ll need to store your red wine for at least 6 months before drinking. You’ll need to store your white wine for at least 3 months. Keep them in dark cool places where you know they won’t be disturbed!
Once you make your wine, and wait out the designated amount of time…. you get to drink it!
Next on our list is enjoying the wine.
Don’t have a bottle opener? There’s always the old shoe & wall method!
Since I love wine, I couldn’t just stop there… I had to think of some cool craft ideas for all the leftover corks that we collect over time. You’ll love these wine cork craft ideas here .
Cool huh? The last thing I want to tell you is that once you’ve figured out how to make wine, you can get experimental with different flavors and varieties of grapes, even other fruit! This is a fun way to personalize the wine.
Hopefully this article inspired you to start your own mini backyard winery. I also hope I was able to answer some of the many grape-growing and winemaking FAQs. Now that I’m done sharing all my aged wisdom with you, I’m going to poor myself a glass! Cheers mates! *Clink*
TARIK KIZILKAYA / Getty Images
- Ph.D., Biomedical Sciences, University of Tennessee at Knoxville
- B.A., Physics and Mathematics, Hastings College
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You can make your own vinegar at home. Many people believe homemade vinegar tastes better than bottles from the store, plus you can customize the flavor with herbs and spices.
What Is Vinegar?
Vinegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. The acetic acid is what gives vinegar its tangy flavor and also the ingredient that makes vinegar useful for household cleaning. Although you can use any alcohol for fermentation, you want to use ethanol to make vinegar you can drink and use in recipes. The ethanol can come from any number of sources, such as apple cider, wine, rice wine, fermented sugar cane, beer, honey and water, whiskey and water, or vegetable juice.
Mother of Vinegar
Vinegar can be produced slowly from fruit juice or fermented juice or quickly by adding a culture called Mother of Vinegar to alcoholic liquid. Mother of Vinegar is a slimy, harmless substance consisting mostly of acetic acid bacteria (Mycoderma aceti) and cellulose. You can purchase vinegar (e.g., unfiltered cider vinegar) that contains it if you want to make homemade vinegar very quickly. Otherwise, it’s easy to make vinegar more slowly without the culture. Any vinegar you make will contain Mother of Vinegar going forward and can be used to produce subsequent batches of vinegar more quickly.
Slow Method Homemade Vinegar Recipe
If you’re starting from scratch and not using a culture to speed the fermentation of alcohol into vinegar, your best bet is to start with an ingredient that contains a low level of alcohol (no more than 5–10%) and no added sugar. Apple cider, wine, fermented fruit juice, or stale beer make a perfect starting material. Regarding cider, you can start with fresh apple cider or hard cider. Fresh cider takes a few weeks to convert to vinegar because it first ferments into hard cider before becoming vinegar.
- Pour the starting liquid into a glass or stoneware jar or bottle. If you are using glass, try to select a dark bottle. Fermentation occurs in the dark, so you either need a dark container or else need to keep the liquid in a dark place. The advantage of a clear bottle is that you can see what is happening when you check the vinegar, but you need to keep it darkened the rest of the time.
- The fermentation process requires air, yet you don’t want insects and dust getting into your recipe. Cover the mouth of the bottle with a few layers of cheesecloth and secure them with a rubber band.
- Place the container in a dark, warm place. You want a temperature of 60-80 degrees Fahrenheit (15-27 degrees Celsius). Fermentation occurs more quickly at a warmer temperature. The length of time needed to convert the alcohol to acetic acid depends on the temperature, composition of the starting material, and availability of acetic acid bacteria. The slow process takes anywhere from three weeks to six months. Initially, the bacteria will cloud the liquid, eventually forming a gelatinous layer on the top of the starting material—that’s the Mother of Vinegar.
- The bacteria need air to remain active, so it’s best to avoid disturbing or stirring the mixture. After 3-4 weeks, test a small amount of the liquid to see if it has converted to vinegar. First, smell the covered bottle. If the vinegar is ready, it should smell like strong vinegar. If the bottle passes this initial test, unwrap the cheesecloth, draw off a little liquid, and taste it. If the vinegar passes the taste test, it’s ready to be filtered and bottled. If you don’t like the taste, replace the cheesecloth and allow the solution to sit longer. You can check it weekly or monthly if it’s not ready. Note: a bottle with a spigot at the bottom makes the taste test much easier since you can remove a little liquid without disturbing the Mother of Vinegar forming at the top of the container.
- Now you’re ready to filter and bottle your homemade vinegar. Filter the liquid through a coffee filter or cheesecloth. If you plan to make more vinegar, keep some of the slimy material on the filter. This new Mother of Vinegar can be used to speed the production of future batches. The liquid you collect is the vinegar.
- Since homemade vinegar typically contains a small amount of residual alcohol, you may wish to boil the liquid to drive off the alcohol. Also, boiling the vinegar kills any undesirable microorganisms. It’s also perfectly acceptable to use the freshly filtered, unpasteurized vinegar. Unpasteurized vinegar will have a shorter shelf life and should be refrigerated.
- Unpasteurized (fresh) vinegar may be stored in sterilized, sealed jars in a refrigerator for a few months.
- To pasteurize vinegar, heat it to 170 degrees (77 degrees Celsius) and maintain the temperature for 10 minutes. This can be achieved easily in a crockpot if you don’t want to babysit a pot on the stove and monitor its temperature. Pasteurized vinegar may be stored in sealed, sterilized containers for several months at room temperature.
Fast Method Using Mother of Vinegar
The fast method is much like the slow method, except you have a culture of bacteria to speed the process. Simply add some Mother of Vinegar to the jug or bottle with the fermented liquid. Proceed as before, and expect the vinegar to be ready in days to weeks.
Vinegar With Herbs
Before bottling your vinegar, you can add herbs and spices to add flavor and visual appeal. Add a packed cup of dry herbs to a pint of vinegar. Pour the herbs and vinegar into a clear bottle or jar. Cover the container and place it in a sunny window. Shake the bottle once a day. When the flavor is sufficiently strong, you can use the vinegar as it is or else strain it and place it into fresh bottles.
Fresh ingredients, such as garlic, chives, and celery, may be used to flavor vinegar. Garlic cloves typically are too big to be fully preserved by the vinegar, so remove them after allowing 24 hours for it to flavor the vinegar.
You can dry fresh herbs to add to vinegar. Dill, basil, tarragon, mint, and/or chives are popular choices. Rinse the herbs and hang them to dry or else place them on a sheet of waxed paper onto a cookie sheet to dry in the sun or a warm oven. Remove the herbs from heat once the leaves start to curl.
Quality Fruit-Based Wines
You might be inclined to think that wines brewed at home using fruits aside from grapes will be of sub-standard quality. That is not true вЂ“ you can make excellent fruit-based wines such as apricot wines and red currant wines that can be comparable with the expensive grape-based wines you can buy at wine stores. The process for how to make homemade wine using fruits other than grapes is just the same as the homebrew recipes for grape-based wine, and will require the same level of care.
Necessary Adjustments during Wine Making
A key difference between using fruits other than grapes and using grapes themselves for wine making is that you will have to make some adjustments to the fruit-based wine blend prior to fermentation вЂ“ grape-based wine will not require any or much adjustments prior to fermentation because grape juice happens to lend itself well to the wine making process. That is one major reason why more wineries use grape and grape juice than other fruits. Still, fruits are still acceptable for wine making once you get over this challenge.
With the fruit-based wine blend, you have to adjust: a) the precise proportion of fruit per gallon that should be prepared; b) the degree to which available sugars have to be checked then adjusted; and c) to what degree your fruit juice acidity has to be determined and then adjusted too.
If you can cope with having to do these adjustments to your fruit-based wine blend (and they wonвЂ™t require much effort on your part after all), then fruit-based wine making should be easy for you to undertake.
Fruits to Use for Fruit-Based Wine Making
When you try to make homebrewed wine using fruits, you can use fruits like persimmons, pineapples, pears, grapefruits, boysenberries, gooseberries, blackberries, peaches, watermelons, plums, and strawberries. You might also want to experiment with other fruits that are not on this list to see how well you do.
The quality of the fruit you will be using will dictate the final quality of your fruit-based wine. In this sense, fruit-based wine making is just like grape-based wine making. So you should always start out your homebrew attempts by carefully choosing the best fruit you can get for your homemade wine.
Avoid fruits that have bruises or mold. Try to get completely ripe fruits and always rinse them off well prior to fermentation. Avoid fruit that has not reached total ripeness because the wine that results lacks the character your fruit wine should have.
Determining How Much Fruit is Necessary for Making Fruit-Based Wine at Home
After you have chosen the right fruits and ascertained they are of excellent quality, you can start preparing the fruit juice itself. Fruit juice differs from grape juice in that you have to eke out fruit juice with water prior to fermentation вЂ“ grape juice, on the other hand, can be used in its pure undiluted form for wine making. This is because certain fruits are too potent in flavor, may have exceedingly high acid levels, and may create homebrewed wine that tastes too sharp.
There are some fruits though that can be used in their pure undiluted form as well, such as apple juice. You have to check sometimes via trial and error which fruits are to be diluted and which should not.
It depends as well on what type of wine you want your fruit juice to turn into. Some may be seeking dessert wines, which are much sweeter than other types of wine. Others might like their homebrewed fruit wines to be light-bodied and crisp. Still others may prefer the heavier variety of fruit wines. So check the fruit wine recipe you are using for the right proportions of fruit juice to use so you wind up with the correct wine.
A general rule in fruit-based wine making is that the fruit pulp will add more character, body and color to your final product, when left with the juice in the primary fermentation stage. If you use pectic enzymes, much of the fruit pulp will be processed anyway into liquid juice so that substances in the pulp like tannins will leach into the fermenting juice solution. A side benefit of adding the fruit pulp to the fermentation process is that the wine that results will be more stable and can keep flavor and color for a longer time afterwards.
Determining How Much Sugar is Necessary for Making Fruit-Based Wine at Home
The starting sugar level of your fruit juice prior to fermentation should be adjusted using a wine making hydrometer so that you can compute accurately the proportion of alcohol that will be produced when the sugar is processed by yeast into wine. This step will also help you gauge how much additional sugar will be needed by your fruit juice to make it taste better (or suit your taste preferences.)
Be careful as well with which type of sugar you will use to add sweetness to your wine blend. There are various sugars available (like cane sugar, beet sugar, rice sugar, and brown sugar, to start with) and each of these can change the quality of your final wine product accordingly. Corn sugar and cane sugar are the least expensive so you could do trial batches using these and progress to other sugars in future batches.
Some might opt to add honey to their wine blend too, but this may also change your wine blend solution in a way that will surprise you. Some like honey because it gives a more rounded flavor to their wine.
Determining How Much Acid is Necessary for Making Fruit-Based Wine at Home
The acid level for each type of fruit you use for making wine will dictate the balance and character of your final wine product. You may not consider a certain type of fruit to have any acid because tasting it doesnвЂ™t make you pucker up, but all fruits have a certain degree of acid in them. So you really have to check and adjust acid levels well to come up with good-tasting wine.
How to make Homemade Wine: Final Adjustments to Make
You can amend your fruit-based wine even further just prior to bottling. This is where many interesting variations on your fruit wine can be made, according to your taste preferences. To come up with a good blend though, you should test what you plan to do to your wine in small amounts first. This way you avoid ruining the entire batch you just made with your new ideas.