Homemade Wine
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Homemade Wine
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by Karl S Updated on May 14, 2021
Quarantine made us all a bit experimental, and lucky you, we just found your next big project: making homemade wine !
While we can’t turn water into wine, we can, however, make it ourselves at home in many ways, using science and art. It’s simple and easy!
Expensive-looking bottles and fancy-schmancy names give us the illusion that wine can only be made by the oldest and finest wine makers in Europe.
But, reality is, you don’t need to go to the Italian and Spanish countryside to make one.
Simply, brew them yourself at home, and yes , you absolutely can. (You can even whip up home-brewed beer , FYI)
Winemaking is a natural process you can do from the comforts of your own home. No vineyard needed here, folks!
A nd even better? You can make wine in all kinds of flavors. In today’s article, we’ll be sharing our two favorite homemade wine recipes out of fruits and grape juice. PSA, they’re tested and proven!
Before we get into the task of making delicious wine, we’ll need to head over to the nearest grocery store for basic supplies. Here’s everything to make wine.
We recommend using frozen fruits if you want more flavor. Freezing fruits break down its structure and easily release the juice.
But a fresh fruit would work just as fine. Crushing it and beating it to a pulp does the same trick.
Below are fruit suggestions you can use to make your fruit wines:
Here are a few more wine recipes using various types of fruits:
You’ll have to use a lot of sugar when making wine. But don’t be scared, it won’t give you diabetes! Why?
Because all the sugar we’ll be using will be converted into alcohol. That’s why the more sugar you add, the higher the alcohol content would be.
To make wine, you can choose from either granulated sugar or organic cane sugar. There’s not a problem at all. Most wine making kits come with granulated sugar.
Ever wondered what’s the science or magic behind making alcohol? Yeast.
These tiny packets turn all the ingredients into wine. When it comes down to it, we have two options:
The flavor and appearance of your wine are improved by wine additives, and they come in a variety. Here’s a little guide to know which ones you should use:
Lastly, we have water. When making wine you should only use filtered water , because tap water can kill your yeast.
No fancy or expensive wine tools here, only the basics!
You’ll need two of these: one as your primary fermentation container, and the second as your secondary fermentation vessel.
Your primary fermentation container should be a big bucket, a large gallon jug, or a crock to make room for the wine mixture and bubbles later on. It should be AT LEAST 1.4 gallons in size.
For secondary fermentation, a good old glass jug will do! 1 gallon glass carboys that come complete with a lock and cork are good for winemaking.
Airlocks make things so much easier! Although it’s not necessary, we highly recommend using one to release air during fermentation without allowing microbes and bugs inside the jug.
It’s the safer and cleaner choice between using a makeshift balloon one to brew. Also, it’s pretty cheap at only $6.
This is simply your glass bottles to store red wines or the final product. You can either purchase a good thick glass bottle that comes with a corker or recycle from old ones.
Or otherwise known as a wine bag. If you’re making fruit wine, you’ll need to have one.
Country wines or fruit wines are a great choice for an alcohol drink to match with a fine meal of fish and chicken. What’s nice about it is you can choose from different types of fruits as a base!
Whether it’s homemade strawberry wine or banana wine, you can make it using our recipe.
Just a little warning, you’ll need lots of patience. The process can be long and might take you nothing short of 6 months. But, trust us, it’s worth the wait!
To make your own homemade fruit wine, you’ll need to get your hands on the following ingredients:
A bread yeast would do, but we suggest using a special wine yeast since it doesn’t peter as fast and is specifically formulated for making wine.
Add the sugar, water, and pectic enzyme together in your primary fermenter/ container and stir well. Pectic enzyme gets more flavor and juice out of the fruit and into the wine.
Once that’s done, we can now place the fruit pulps into a fermenting bag. Make sure that it’s completely submerged in boiled water.
Cover the fermenter with a clean towel and let it cool for 24 hours. Leave it in a high and dry place where you won’t easily forget.
A good location would be the kitchen counter, just make sure to keep them far far away from the child’s reach, or else it’s a recipe for disaster!
This process allows the mixture to settle in and absorb all the juice for the best and most expensive taste.
After a day, you can now add the yeast.
1 packet might be too much for the bottle that you’re making, so it’s better to ADD 1/5 of it first and add the rest later on when your fruit wine isn’t bubbling enough during the second fermentation.
It’s now time to ferment. With all the ingredients complete and combined in your container, the next step is to allow it to undergo primary fermentation. Let it sit for 5-6 days.
By the 5th day, the sugar and yeast should more or less be completely converted into alcohol.
After a week, the fruit should feel soggy and gooey. This is your sign to finally take them out and drain them without squeezing too hard.
To keep things clean, discard the fermented pulps. You won’t need them anymore since you have half-fermented wine. Once done, let it rest for 3-5 more days.
Transfer the mixture into the carboy to prepare for secondary fermentation.
Try to be careful as much as possible. Finish the task with an airlock with a 4-5 inches gap between the liquid and the bottom of the lock to allow carbon dioxide to escape.
Store the wine in a cool dark place, preferably with a room temperature under 21 °C. If you have a basement or a wine cellar at your home, then it would be perfect.
After a few weeks to a month, transfer the wine into a new carboy for sanitary measures. It helps prevent yeast infections and makes your homemade wine safe to drink.
Once a good 6 months have passed, check on your country wine.
When there aren’t bubbles moving through the airlock or at the top of the wine, you can siphon the clear wine into the glass bottles, just in time for your anniversary or date night.
Hot Tip: Store the bottle longer for a richer taste… that is if you’re willing to wait.
One homemade fruit wine ready for consumption!
This wine recipe stands out because it’s the simplest and easiest to do. Unlike fruit wine, you don’t have to wait for months before you can enjoy what you’ve made. You can sip and wine in just 7 days .
( But , of course, letting it mature longer is always better and advisable)
For this home-brewed wine, we’ll only need 3 things:
Juice should be at room temperature or higher. If your juice is refrigerated, you’ll have to let it sit out for a while.
It’s now time to bring out your primary fermentation vessel, a.k.a. the big container.
Combine the juice, sugar, and 1/5 of yeast and mix well. Finish the task by transferring the mixture to your final container.
By screwing the cap of the bottle and loosening it by one turn, you can leave room for carbon dioxide to escape.
This is extremely important because it allows your mixture to bubble and begin the process of fermentation.
You’re nearly set. Now that it’s all bottled up, you’ll only have to keep a close eye on it and check on it daily.
After 3 days, the bubbles should fizzle and stop. But, in case that you don’t see any bubble action, you can put your ear beside it to listen. If there aren’t enough bubbles, add 1 tablespoon of yeast nutrient.
Once the bubbles have stopped, it means that your homemade wine is ready.
Pop open the lid and do a little taste test to check if it passes your standards. You can add extra sugar to increase alcohol concentration and if you want to get the classic sangria taste.
When all is good , you can now siphon it to your glass container. Use a funnel to transfer the wine and to avoid upsetting the sediment.
After bottling your brew, you can drink red wine to your heart’s content.
Now that you know how to make wine at home, let’s talk about how you should store it, a process just as important.
“ Great taste is all in storage ,” many wine experts and enthusiasts say. And they’re right. There’s a lot more to the ritual than filling your wine bottles and stashing them away at a dark corner.
Winemakers take great pride in storing their bottles in mint condition, and this process begins with your bottle.
When you have your first bottle of homemade wine, it needs to be kept in an upright standing position for 3 to 5 days. This prevents leaks and allows pressure to build up for fermentation.
Once the 5 days are up, it’s time for storage. The best place is in a cool and dark room with a stable and consistent temperature . Remember, the LESS LIGHT there is, the better, so keep away from direct light.
You can store it in a wine cellar as the finest winemakers would do, or, better yet go get yourself a wine rack or a wine cabinet . Home winemaking doesn’t have to be expensive.
Store the bottle sideways as how you normally would and try not to open or shake it too much.
It completely depends on the type of wine you’re making.
Fruit wines, for example, will take at least 6 months to mature , the same goes for white wines. For red wines, the fermentation process takes longer spanning from 6 months to 1 year.
Simply, re-cork the wine bottles and store inside the fridge or wine cooler . Easy as pie!
Depending on how you brew it and the ratio of your ingredients, homemade red wines shouldn’t taste any different than your commercial wine.
If you chose to freeze your grapes, then it’s likely that the taste is stronger and it’s more alcoholic.
If you used lots of sugar and room temperature grapes instead, then the final result would be a sweet wine.
Easy! A hydrometer will do the job. Unlike store-bought wine, a homemade wine’s exact alcohol content is much more to tell.
But here are key points to remember:
Again, there’s no real difference between the shelf life of a wine made from a winery or your own home.
But sometimes your wine won’t always come out successful.
If it has an “off taste” to it , it might be contaminated with bacteria or a yeast infection, which is why it’s important to have sanitized bottles and clean equipment before you begin the winemaking process.
See? Making wine at home is simple. It’s a careful ritual of adding, siphoning, and storing.
A parting advice that we’d like to leave you with is to enjoy the process.
Winemaking is an art as much as it is a science. What would taste good for you might be different from others, so don’t be afraid to mix things up.
The recipes are merely a guide. Wine is a matter of taste.
Sit back, relax, and enjoy your fruits of labor. Nothing feels better than to drink your wine after a long hard day.
Hopefully, you’ll love our recipe as much as we did.
Oh, and keep wine away from minors.
Lead marketer, brewer, dad, and husband. Pretty much an all-round awesome guy.
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By Carl Hanson Updated September 22, 2021
Red wine and carafe | Photo by Meredith
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 five 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
Lots and lots of wine grapes Granulated sugar Filtered water Wine yeast
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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
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