Content

• Ingredients
• Steps
• Part 1 of 3: Preparing everything you need
• Part 2 of 3: Fermenting Wine
• Part 3 of 3: How to Make Wine Like a Pro

Attention:this article is intended for persons over 18 years of age.

People have been making homemade wine for thousands of years. Any fruit can be used for its preparation, but the most popular ingredient is grapes. After you have mixed the ingredients, you need to wait while the fermentation process takes place, then give the wine time to infuse before bottling. By following this simple and ancient procedure, you will prepare a delicious wine.

Ingredients

• 4 kg (16 cups) fruit
• 500 ml (2 cups) honey
• 1 pack of yeast
• Filtered water

Steps

Part 1 of 3: Preparing everything you need

1. 1 Prepare whatever you need. In addition to the ingredients, you will need a few basic supplies to ensure the sterile maturation and aging of your wine. Homemade winemaking doesn't have to be an expensive endeavor, so don't spend money on special equipment. You will need the following devices:
   • A 7.5-liter jug ​​or glass bottle (you will most likely find it on the market; note that if you take a bottle that has already been used, it may contain bacteria that are left over from the previous salting). )
   • 3-4 liter bottle (or can) with a narrow neck.
   • Airlock.
   • Thin plastic tube for siphon evacuation.
   • Clean wine bottles with corks or caps.
   • Sodium pyrosulfite (optional).
2. 2 Choose the fruit from which you will make the wine. This drink can be made from any fruit, but grapes and berries are the most popular choice. Use ripe and natural fruits that have not been chemically treated as chemicals cannot be allowed to enter your wine. If possible, use your own grown fruits or those that you bought from gardeners.
3. 3 Remove stalks, leaves, dirt and sand from fruits. Rinse them thoroughly and place in the bottle.You can peel the fruit off, but it gives the wine a richer flavor. Peeling the fruit will soften the wine.
   • Some winemakers do not wash the fruit before juicing. Since the peel of the fruit contains natural yeast, wine can only be made with this wild yeast, which will interact with the air. However, if you wash the fruit and thus control the yeast composition, you can make a wine with the flavor you like. If you let this yeast grow, it can give the wine a rotten taste. If you still want to experiment, you can make two batches of wine, one with yeast added and one without. This way you will see which wine you like best.
4. 4 Crush fruit to get juice. You can do this with your hands or with a mashed potato crusher. Squeeze out the juice until it rises to the level of 4 cm from the neck of the bottle (can). If you don't have enough fruit and juice to fill the entire vessel, pour in filtered water. Add a tablet of sodium pyrosulfite, which kills wild yeast and bacteria using sulfur dioxide. If you are making wine with wild yeast, skip the steps in which it is destroyed.
   • Instead of a sodium pyrosulfite tablet, you can pour 500 ml (2 cups) boiling water over the fruit.
   • Using running water can spoil the taste of the wine, as it contains additional substances. Use filtered or spring water.
5. 5 Add honey. It contains yeast and also makes the wine sweeter. The more honey you add, the sweeter the wine will be. If you don't like sweet wine, 500 g (2 cups) of honey is enough for you. Also consider what kind of fruit you are using. Since grapes are high in sugar, you don't need to add a lot of honey to them. Berries and other fruits contain less sugar, so you will need to use a little more honey.
   • You can add plain or brown sugar instead of honey if desired.
   • If your wine is not as sweet as you would like, you can add more honey at any time.
6. 6 Add yeast. If you will be using them, add them at this stage. You need to put them in the mixture (it's called the wort) and stir it with a scoop or large spoon.
   • If you are making wild yeast wine, skip this step.

Part 2 of 3: Fermenting Wine

1. 1 Close the bottle (jar) overnight. It is important to cover the wine so that it is protected from insects and the air can circulate. You can use a lid or cover the jar with a towel or T-shirt and secure it with an elastic band. Place the bottle overnight in a warm place with a temperature of about 21 ° C.
   • If you put the bottle in a cool place, yeast won't grow. Find a good place in the kitchen where you can place it so that it doesn't get in the way of anyone.
2. 2 Stir the wort several times a day. The day after preparing the mixture, open it, stir thoroughly and cover back. Do this every 4 hours for the first day, then stir the wort several times a day for the next 3 days. The mixture should be bubbling as stirring will set the yeast in motion. A fermentation process takes place, resulting in a delicious wine.
3. 3 Strain the liquid and siphon it. When fewer bubbles form in the wort (after about three days), you will need to strain the mixture and siphon it, then pour the liquid into a bottle for long term storage. Once you have done this, attach an air plug to the neck to help escape gases and prevent oxygen from entering, which could ruin your wine.
   • If you don't have an airlock, you can attach a small inflatable balloon to the neck. Remove it every few days to release any accumulated gas and immediately attach a new one.
4. 4 Let the wine sit for at least one month. It is better if it ripens up to nine months: the wine will infuse and acquire an improved taste. If you add too much honey to your wine, it is best to let it sit longer, otherwise it will be too sweet.
5. 5 Pour wine into bottles. To prevent bacteria from entering that can turn wine into vinegar, add a sodium pyrosulfite tablet to the mixture as soon as you remove the airlock. Siphon the wine and pour it into clean bottles, filling them almost to the top, and seal them immediately. You can let the wine sit and age, or you can consume it right away and enjoy it.
   • Use dark bottles to preserve the color of the red wine.

Part 3 of 3: How to Make Wine Like a Pro

1. 1 Learn the tricks of successful winemaking. People have been making wine for thousands of years and they have learned some tricks. Remember the following tips as they will help you make your own wine the first time:
   • Use very clean equipment to prevent bacteria from spoiling your wine.
   • Cover the mixture when fermenting for the first time, but so that air can circulate.
   • When fermenting a second time, make sure no air gets inside.
   • Fill the bottles up to the neck so that there is as little oxygen in them as possible.
   • Store red wine in dark bottles to prevent discoloration.
   • It is better to make the wine drier than sweet: you can add sugar later if needed.
   • Taste the wine regularly to make sure the process is going well.
2. 2 You need to know what not to do when making homemade wine to make a great drink. So, you can't:
   • Selling wine (unless you have a license to do so) as it is prohibited by law.
   • Allow fruit flies to contact the wine.
   • Use metal containers.
   • Use resinous wood utensils or containers as they can spoil the taste of the wine.
   • Try to speed up fermentation by raising the temperature.
   • Filter unnecessarily or too early.
   • Store wine in non-sterile jars, bottles and bottles.
   • Bottle the wine before it has finished fermenting.