HOW TO MAKE WINE AT HOME

A Very Fast Homemade Wine Recipe

2011-10-18T16:07:00.000-07:00

Ingredients

1 (.25 ounce) package active dry yeast
4 cups sugar1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed

Directions

1.Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.

2.Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

Homemade Wine Invitation

2011-06-11T19:23:00.000-07:00

Create your own video slideshow at animoto.com.

Apple Wine Recipe No 1

2011-04-10T19:46:00.000-07:00

Apple Wine Recipe #1

INGREDIENTS:

7 - 8 pounds of apples (or 2 quarts of juice with no preservatives added)

4 1/2 pints of water

2 pounds of sugar

2 1/4 tsp of Acid Blend

1/2 tsp of Pectic Enzyme

1/4 tsp of Tannin

1 tsp of Nutrient

1 crushed Campden tablet

1 package of yeast

1 tsp anti oxidant - This is added before bottling

Starting Specific Gravity (S.G.) - 1.085 - 1.090

Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

After 24 hours add your yeast and cover your fermenter.

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 - 5 days your S.G. should reach 1.040.

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Before bottling add your anti oxidant.

Let wine set for a couple of months before drinking.

*** If you want more of a full bodied heavier wine then make the following changes to the recipe:

14-16 pounds of apples (or 1 gallon of juice - no preservatives added)

1 pound of sugar

1 1/2 tsp of Acid Blend

All other ingredients are the same

Strawberry Wine

2010-09-19T19:30:00.000-07:00

Ingredients:

3 1/2 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient

Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.

Our Recommended Course

2010-04-03T12:40:00.000-07:00

The Complete Illustrated Guide to Homemade Wine

The Complete Illustrated Guide to Homemade Wine and the Winemaker's Inner Circle describe and illustrate the simple step-by-step procedures for making perfect home-made wine. The best part is every guide is written in plain English without all the technical terms - written just like what you're reading here - so it's easy to understand and follow!

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Why my wine fermentation produces vinegar?

2010-03-27T19:14:00.000-07:00

Oxygen is considered the principal enemy of wine fermentation process. Ethanol production by yeasts is carried out under anaerobic conditions in the presence of natural sugars such as glucose, sucrose and fructose; however if oxygen enters to the fermentation system, an oxidizing condition is generated. According to organic chemistry, ethanol is transformed in acetic acid following the reaction:

Ethanol + Oxygen (Air) => Acetic Acid

(C2H5OH) + O2 => CH3COOH

Acetic acid is undesirable byproduct due to its unpleasant smell as well as its repulsive taste.

In order to avoid the Acetic acid formation during the fermentation process an oxygen (or air) limiting is desirable. To do this, it is highly recommended the use of check valves in the gas exhaust of fementer, if it is not possible a simple silicone or plastic pipe immersed in water or lime solution is useful to control the inlet or air.

A NEW RECIPE ABOUT PINEAPPLE WINE !!

2010-01-07T18:57:00.000-08:00

Things You'll Need:

3 1/2 quarts of water
2 pounds granulated sugar
4 lbs fresh pineapple
Primary and secondary fermentors
Nylon straining bag
Cloth
1 crushed campden tablet
¼ tsp tannin
½ tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp acid blend
1 package of Montrachet or Champagne wine yeast
Siphon
Airlock
Bottles
Corks

Step 1

Bring 7 pints of water to a boil and add 2 pounds of granulated sugar to the boiling water. Stir until the sugar is dissolved.

Step 2

Place the pineapple into a large bowl. Remove the pineapple from the skin and the core and chop the fruit into small pieces. You can also choose to place the fruit in a juicer. You need a total of 4 pounds of the fruit with juice for this wine.

Step 3

Pour the juice into the primary fermentor and place all the fruit into a nylon straining bag and tie the bag. Crush the fruit in a primary fermentor while it is in the bag and leave the bag in the fermentor. Pour the boiling water over the fruit. Cover with a cloth and allow the mixture to cool until it becomes room temperature.

Step 4

Place 1 crushed campden tablet, 1/4 tsp tannin, 1 tsp yeast nutrient and 1/2 tsp acid blend into the fermentor. Cover and let it sit for 1 day at room temperature. After this time period, add 1/2 tsp pectic enzyme, cover again and let it sit for 12 hours.

Step 5

Put 1 packet of activated Montrachet or Champagne wine yeast into the fermentor. Let the wine sit and ferment for 7 days. Stir twice a day every day for this time period.

Step 6

Take the nylon straining bag out of the fermentor and allow the juice to drain out of it. Do not squeeze the bag. Discard the bag and pulp and let the wine set for 10 more days.

Step 7

Rack (or siphon) the wine into the secondary fermentor (without stirring first, as this will disrupt the sediment on the bottom) and fit on the airlock. Let it sit for 2 weeks, then rack again, replacing the airlock. Repeat this once every 30 days for about 6 months or until the wine is clear.

Step 8

Stabilize the wine and sweeten it to taste with granulated sugar when the wine has become clear. After 10 more days, rack the wine into bottles.

Source: http://www.ehow.com

A recommended recipe

2009-10-22T20:11:00.000-07:00

A recommended recipe to prepare wine at home is shown as follows:

Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.

Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.

Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).

Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.

When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely.

Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.

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2009-09-25T20:50:00.000-07:00

How to read a Wine Label ?

2009-09-16T20:15:00.000-07:00

Reading a wine label can be as easy as reading the alphabet or as difficult as trying to decode a foreign language, it all depends on whose label it is and where it is from.

New World Wine Labels

New World labels tend to vere towards the straight-forward, "here's what it is" approach, with the grape varietal or blend clearly labeled, the producer, where the grapes were grown and the alcohol content right there in plain view.

New World wine labels are pretty user friendly, offering consumers a few key pieces of wine buying information. The varietal is listed on the label, making for less guesswork than many Old World labels. The producer, varietal, vintage year, region where grapes are grown, and alcohol content typically appear on the front label. The back label of all wine sold in the U.S. (regardless of whether it's originally from the Old World or New World) sports the government warning, "According to the Surgeon General..." and many contain the sulfite statement along with some witty wine wisdom and pairing preferences for the particular wine.
Anatomy of a New World Wine Label

Old World Wine Labels

Old World wines have a reputation for "masking" the key info., but with a little wine education, you'll find that this is not the case at all. If you know what to be looking for, you can easily decipher the pertinent label information with very little effort. Instead of the varietal being the primary piece of information on the Old World label, it is the location - where the wine is from. Old World wines are heavily invested in their individual terroir, not necessarily the specific grape, though if you know the region, then you will also have a pretty good handle on the possible grapes that made their way into the bottle.

For example, red wines from villages that lie on the river's "right bank" in Bordeaux will have predominately Merlot grapes in the blend, while the "left bank" Bordeaux producers will lean more heavily on Cabernet Sauvignon grapes. This same terroir, location-driven philosophy is manifested all over Europe when it comes to wine. Know the place and you'll know the grapes, know the grapes and you'll know the majority of the wines throughout a region.

For more information: Click Here

Share a homemade wine this month !!

2009-07-24T20:47:00.000-07:00

Today I began to drink a cup of my blackberry homemade wine,

Reccomendation

This week my recommendation is to make a gift of homemade wine, it’s an exceptional present because you are not giving just a liquor; you are sharing a part of your time, your experience and your frienship!

And now, which is the preferred wine? It could depend on the person, however I recommend this fruits: Blackberry, Strawberry and kiwi. Fermentation time should be for example 10 to 15 days; maturation must be up to 2 months … what a hard work, but the final result: The best wine for a friend!

In order to increase the gift value, you must select an appropriate bottle, and finally design a label to explain the wine content!

What do you think about this idea ?

Our Friends Are Welcome!

2009-07-16T20:59:00.000-07:00

New friends, a whole wine network !

Welcome friends, I hope you find inside my blog the appropriate space to learn and enjoy about wine making. Invite your friends to join and I will send to all new study material about “How to make wine at home”.

Your messages are so kind; it makes me work harder to share to you the best wine making blog ever!

I expect to establish a wine makers club!

Yours sincerely,

Carlos.

I recommend ... A Blackberry Wine

2009-06-13T20:21:00.000-07:00

A BLACKBERRY WINE

Last month I began to prepare a Blackberry Wine, today I just finished the filtration process in order to obtain the final product. Excellent results were obtained and so I want to share with you about this innovating idea!

The first step to follow was to obtain mature blackberry fruits, remember that an increasing in the cultivation time leads to high fruit sugar concentration; normally 100 g of fruit contains 4.9 g of free sugar. Fruits were washed kindly by using water at 20ºC avoiding high mechanical stress in order to preserve tannins and flavoured molecules and then a manual extraction of vegetal pedicel was carried out.

Fruits were compressed manually in the presence of water and 26 g of sugar per liter of must was added. Yeast and other additives were calculated according to the methodology proposed here in “Make wine steps 1, 2, 3”

Fermentation was carried out in a glass bottle for over 15 days, CO2 exhaust was collected in water by using a silicon pipe. Fermentation were purified by filtration by employing a fine fabric made of polyester, you could use any textile material with small porous length.

I enjoyed it today; Blackberry Wine really has a strong flavour, dark red colour and delicious bouquet. So that’s my recommendation this month !!

OUR NEW PORTAL http://gettingwine.blinkweb.com

2009-05-17T20:54:00.000-07:00

Now we have a new portal to homemade wine: http://gettingwine.blinkweb.com/ .

This site was launch today and we expect stablish a better interaction with you !

New features:

--> A better template.

--> The first "wine consultory" concept on the web. Here you are able to make questions about anything you want.

HOMEMADE WINE BOOK'S COLLECTION

2009-04-17T20:42:00.000-07:00

Here you will find a full list of Homemade Wine Books for you !!

HOMEMADE WINE LIBRARY

The Complete Illustrated Guide to Homemade Wine

“The Complete Illustrated Guide to Homemade Wine” is an e-book that will describe, and illustrate, the step-by-step procedures for making home-made wine. The best part? This guide is written in PLAIN ENGLISH and doesn't use a bunch of technical terms - it's written just like I'm writing here!

Home Winemaking: Step by Step

Home Winemaking: Step by Step will teach you how to make wine like a professional, so you can create wine so good that it can be served at any occasion. No matter how important it is, no matter how "wined and dined" your guests are. Using my techinques, you will be producing prize-winning wines time and time again - this is flat-out the best resource on the net for making homemade wine. Bar none!

The Ultimate Fruit Winemaker's Guide.

Finally, a useful guide to quality fruit winemaking!
This essential text and reference offers a complete guide
to fruit wines. It will prove to be invaluable for all winemakers,
from the amateur to the commercial producer.

Written with attention to detail and passion for fruit wine, this
book goes through the considerations for setting up a winery
to the production process, designing a fruit wine recipe to suit
any wine style, analysis, stability issues, packaging and
marketing.

WINE MAKING STEPS No 3

2009-02-14T13:58:00.000-08:00

Level IV: Clarification

Solid particles in wine fermentation could be from 3 types: Fruit fibres, Yeast and proteins based particles. After fermentation you should filtrer organic solids (Fruit fibres and proteins based particles) by using a fabric or similar devices. Vaccum could be used too but sometimes it results expensive. The most economic alternative is sedimentation or flotation techniques, depending of solid density.

Yeast is particularly small and it soul be separed from fermented wine by sedimentation and decantation.

During clarification process avoid the contact of wine with air, remember oxygen oxides the wine compounds and provides optimal condition for bacterial degradation.

WINE MAKING STEPS No 2

2009-02-09T20:28:00.000-08:00

Level II: Must preparation

The fruits are harvested both by hand and with motorized harvesters. However, harvesting by hand is more recommended. Avoid an exposure to air and temperatures up to 27 ºC.

A plastic material is recommended for fruit handle. Fermentation vessel should be made of plastic or glass too.

After harvest, fill the fermentation vessel with approximately 1/3 of fruit and complete the total volume with water and others additives such as sugar and organic acids for pH adjust.

Sugar concentration before fermentation should be 200 g per liter of must, however it is a free variable defined by the winemaker. A white sugar must be used for all winemade production. Remember: final colour is the key for a good selling and wine acceptance.

Some authors recommend the use of sulphites for oxygen control during anaerobic fermentation; however my experience in this field shows that sulphites could promote the wine degradation by the formation of sulphur compounds. So do not use them.

Yeast is rehydrated under warm water (28ºC) for 1 hour, prepare a stock solution of 1g yeast per liter and add a 10% of total must volume to the fermentation. For example if the most volume is 2000 mL a 200 mL of yeast solution is required.

Once you add the yeast solution to the must the fermentation has started.

Level III. The heavy machine … The Fermenter

Fermenter design has vital importance for winemaking process. All the fruit transformation occurs here and the success of final product is obtained here. Fermenter is practically a closed vessel, at the top is inserted a rubber pipe for gas exhaust (CO2), remember, in order to make your process safely is obligatory to control the vessel pressure. Really a fermenter is simple to design and build, plastic and glass materials are recommended.

Fermenter fill volume is normally 80% of total capacity.

It could be washed by using a diluted NaOH solution

WINE MAKING STEPS No 1

2009-02-01T17:55:00.000-08:00

Level I: Raw Materials Required

1) The most important: The grapes or other Fruits

Fruits carry the most vital part. It requires an adequate equilibrium of sugars, organic acids, water content and in some cases tannins. The quality of wine depends very much on the quality of fruits that are going to be used.

The ripe grapes contain a solution of water and sugar and the skins contain nature yeasts, however the experience shows that it is necessary to utilise Saccharomyces cerevisiae yeast due to its ability to produce ethanol from sugar and resist low pH under anaerobic conditions. On next we will explain more about this yeast.

Wine grapes contain various exclusive signature characteristics. These varieties can change the quality of a wine. Some popular and frequently used grapes are:

- Red Grapes:

Cabernet Sauvignon, Pinot Noir, Merlot, Sangiovese, Syrah (Shiraz), Zinfandel and Tempranillo.

- White Grapes:

Chardonnay (Recommended for Champagne production), Gruner Veltliner, Gewurztraminer, Pinot Blanc, Riesling, Semillon and Sauvignon Blanc.

- Fruits:

Almost all fruits could be used in wine making; however I recommend these fruits to produce wine: strawberries, bananas (Final color is gold, like a beer), apples, pineapples, tangerines, kiwi, orange, pear, Cape gooseberry.

I employed too multiple exotic fruits of South America such as: Borojó (Some people says it is aphrodisiac), Corozo (member of coconut family) and other strange fruit that I will tell you soon.

2) Sugar & Yeast

In the past people used to let the nature yeast to ferment among the fruits extract (known as “must”), and it became the wine process slow and ineffective for ethanol production. Additionally risk of methanol production due to its metabolism was higher.

The most important thing to learn about how to make wine is the importance of sugar and yeast to your wines. White sugar is usually always used for producing fine wine and all the sugar should be dissolved before including anything. Verify the homogeneity of “must” before fermentation.

The yeast used by bakers, known as Saccharomyces cerevisiae is another important ingredient for making wine during this stage. You can purchase yeast from your local bakery or wine supply store. Normally yeast in the market are lyophilized, so you must to rehydrate them in the presence of sugar before add them to the fermentation, you can dissolve the properly yeast in a 250 mL bowl with water and 5g of sugar for 1 hour at 30ºC. Normally the yeast required for fermentation is estimated as: 1 g dry yeast per liter of must before fermentation.

Yeast should not be added too early. If it is added below the boiling point, the yeast organism will be destroyed and no fermentation will take place.

3) Citric or tartaric acid for pH control

It is desirable that pH value of must before fermentation was approximately 4.0 or below. However many non citric fruits such as strawberries or apples reach a pH value higher than 4.0, so it is important to control pH to avoid principally bacterial fermentation or in other words the production of undesirable “Acetic acid”

For pH control you can use solutions of either citric or tartaric acid solutions, by adding continuously drops to the must and verifying pH adjust.

HOW TO MAKE WINE

2009-01-18T20:18:00.000-08:00

This Blog was made for non-experts in wine production. We expect you made the best homemade wine, by using simple and effective techniques. The keyword here is: "Everybody can do it at home".

So, you'll find tip about the fruit selection, the processing, the fermentation, clarification and finally the storage.

Everybody talks about how to choose and drink a good wine, the preferred countries, the age and quality, the type of color ... etc. But few of this "Experts" really understand how to produce a good one, I mean; they do not know which is a fermentation process, how can I optimize the alcohol production, which are the best techniques to clarify the final wine, the property bottle and storage during the maturation and etcetera.

By centuries many people around the world have perfectioned the wine processes, however that information is not available at all or, in many cases, the equipment employed is hard to find and buy.

I know this Blog will help to introduce you in the homemade wine producing world.

I am Chemical Engineer and my first experience in homemade wine making was in 2004 when I was still a student. I had not idea about to produce wine, however I began to contact people in that field and began to experiment at home. Time ago I learned the most important lesson: "The best wine is made of patience, love and many tries”.

In principle I began with grapes but then I found the fruits as the principal raw material, in the context of wine you call them fruits fermentum, but it is common to name simply "wines". Fruits are really a success. In my origin country, Colombia, there are many exotic fruits, so I used them to obtain a wine. The results were …wonderful!

For example I made wine of: strawberries, bananas (Recommended), appeles, pineapples, tangerines, kiwi, orange, pear, Cape gooseberry, and multiple exotic fruits of south America as: Borojó (Some people says it is aphrodisiac), Corozo (member of coconut family) and many others.

WELCOME AND LET’S ENJOY WINE AT HOME !