How To Make Wine In Just One Week

Make Homemade Wine Fast!

Ok, there are tons of homemade wine recipes on the internet. This is the lazy man's recipe that only requires TWO ingredients available at ANY grocery store and your wine will be ready to drink in one week or less. The taste will improve and alcohol content will increase if you let it age longer, but it's not necessary. I presently have some aging in the fridge since 10-29-09 and I tell you, it has a very strong alcohol aroma and a real kick. I actually don't care that much for wine but like the challenge of making it from such simple methods. It has to be better than Mad Dog 20/20 or Thunderbird or the nasty hooch prisoners make in their toilets.

Making homemade wine, or alcohol in general, is simple because of the simple fact that yeast converts sugar to ethanol (alcohol). There is a misconception that drinking homemade brew is not safe, but that's only if you drink METHANOL. Brewing with fruit juices and yeast cannot produce methanol. It can only produce ethanol.

My attempts at wine making usually took around 7 days, but some people who have tried this method have reported that the fermentation (yeast completely stopped making bubbles) stopped in about 3 days. So this method can actually produce wine with a moderate alcohol content in about 3 days.

Since this fermentation method produces wine that isn't very sweet (because the yeast converted all the sugar in the juice to alcohol), I am updating by saying that you should add one cup of granulated or cane sugar or corn syrup to a one gallon batch or half a cup to a half gallon batch before adding the yeast. This might produce a sweeter wine if that's what you want. It might be best to pour the juice into a large saucepan and heat it up slightly (not over 110 degrees F) so the sugar will dissolve properly. Then pour it back into the bottle using a funnel and allow to cool to room temperature.

I'm not sure of the alcohol content of this brew, but you could buy a hydrometer to measure it. They are cheap and readily available online or at any brewer's store.

If you live in a city that has a home brewing supply, I advise buying yeast made just for winemaking. Active baker's yeast from grocery stores works ok but the real winemaking yeast is formulated better for wine and doesn't peter out as fast and will add a few days to my "one week" method. I have never experienced a "bread smell" using baker's yeast.

BASIC INSTRUCTIONS (for those with no access to commercially made supplies)

STEP 1:

Buy grape juice. Grape is all I have ever experimented with except for one batch of apple. Different types of juice will probably produce different types of wine since each type of fruit has a different sugar content. I used Sam's Choice or Great Value brand from Wal-Mart but you can use Welch's or any other brand. I suggest one gallon but you can use a smaller bottle. Look for "100% Juice" on the label. It will always say "from concentrate". Yeast will not do its job with preservatives present. Ascorbic acid and citric acid (Vitamin C) are ok. All grape juices are concentrated with water, so you'll never be able to get pure juice unless you squeeze grapes. Juice should be at room temperature or slightly higher. If your juice is refrigerated, you need to leave it sitting out until it reaches room temp.

STEP 2:

Add one packet of active dry baker's yeast. Red Star and Fleichman's are two brands I see the most in my local grocery stores. Do not stir. Do not add more yeast later; just this once. UPDATE: I generally follow the above rule on adding yeast just once, but to not contradict myself, I should say that in later batches after this article was written, I have refreshed the yeast by adding a teaspoon's worth. My advice is that after about 3 days there is no more bubbling, add some more yeast. If this doesn't start some new bubbling activity, it is done and you should allow this extra yeast time to settle to the bottom sediment and finish by transferring to your final container.

STEP 3:

Screw the cap back on the bottle and loosen about one turn so air can escape. Fermentation produces carbon dioxide and needs to be able to vent from the bottle. I used to use a balloon but other winemakers have suggested this should not be done because acids and other nasty things can build up in the balloon and fall back into the bottle. Makes sense to me.

Watch your project daily. After 3 days, check to see if it's still bubbling. If it has stopped, you can sample it now. If it's still bubbling, just keep checking it daily. If you really can't see any bubble action, put your ear to it and listen.

WHEN WINE IS FINISHED:

When you are satisfied that your wine is ready to drink, transfer the wine from your fermentation container/original bottle to another clean container of plastic or glass. Old glass, sterilized wine bottles would be perfect. NOTE: When transferring the wine, use a plastic funnel and once you've tipped the wine to pour, DO NOT turn the bottle back up straight but keep pouring until you're finished. There is sediment left over at the bottom that contains acids and impurities. If you keep tipping the bottle, you'll stir up the sediment and ruin the wine. Siphoning with a hose would be just as good or even better, just leave the end of the hose an inch or so above the sediment to avoid sucking it out with the good stuff.

After bottling your brew, it is suggested that you refrigerate but leaving out at room temperature is ok as long as your room temperature is not really hot. Keep out of direct sunlight.

DRINK RESPONSIBLY AND ENJOY THE FRUITS OF YOUR LABOR

Update 5-24-12: I haven't used the yahoo email associated with my hubpages account in a long time. Today, gmail asked me if I wanted to import my yahoo mail so I did and saw that the hub had seen quite a bit of activity. Sorry for not keeping up with it and responding to questions/comments but I see other home brewers stepped in and helped out. The last time I made a batch of wine was 10-29-09 and it has been aging in my fridge ever since. It has aged well. It has a very strong real wine smell and quite a kick. I used Clover Valley grape juice (64 oz.) from Dollar General for this batch.


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This juice from Dollar General worked great for my last batch of wine.
This juice from Dollar General worked great for my last batch of wine.

Comments 185 comments

bill 7 weeks ago

Good recipe.


Oorter 7 months ago

My wine is still bubbling abit will it be fine to drink even if it still bubbles abit


altefartY 14 months ago

Your writing style has been amazed me. Thanks, very nice article.


brett 2 years ago

If your wine quits fermenting or bubbling...just add more sugar...you don't need more yeast. As far as balloons and stuff...tru just covering with plastic baggy or celophane and securing with rubber band or bands(if largeopening) gas will escape but not let air in. Also, if your wine becomes less tasteful as yeast eats up the sugars and converts to alcohol...add more sugar. The great smell and flavor will quickly return. Extra yeast will just add more bad taste and without sugar...the yeast has nothing to feed on. Never hurts to add more sugar.


SSOTZ 2 years ago

I used 4l of orange juice to 5g bakers yeast and 1kg cane sugar...ther's not much bubbling.it stops in the fourth day so I added another 5g bakers yeast. nothing happened. need advice.


Kenneth 2 years ago

I did this and 4 days and very satisfied I am usually a vodka drinker but 2 quarts and I am way buzzzzzed


quicksamba profile image

quicksamba 2 years ago from Las Vegas, NV

Very useful. A friend made this recently and I was surprised at how good it tastes!


buggg 2 years ago

If you want to boost alcohol content, freeze the wine after fermentation. After frozen drain remaining liquid. What is left in the bottle is just water and alot of the organic particles from fruit and etc. You end up with an alcohol content close to a Brandy. If its not to your taste, or too strong, just make it into a mixed drink with 7-Up or your favorite juice. But be warned, it will sneak up on you. Two or three 8 oz. glasses of it has me wayyy buzzed.


JayMelo 2 years ago

Saving odd tasting wine. I was out of grape juice concentrate [Welches frozen] last time I felt like making wine so I used two cans of frozen conc cranberry juice. I added my usual 4 cups sugar to a gallon, recipe but the cranberry wine was stronger and drier than I expected. And not much flavor either. I'm slightly ashamed to admit I added most of a bottle of Grape flavored Mio to the wine. It's concentrated fruit flavor with artificial sweetener for adding to bottled water. I kept adding a little and tasting until it was sweet and flavorful enough. It tastes great now. In fact I used it up last night. This is a good way to save a batch that does not turn out quite right. Or use it to make mixed drinks. I'm not one to waste ingredients just because I'm picky about the final result.


seri 2 years ago

I am using welche's 100% white grape juice with 2 1/2 cups dextrose and a bit of warm water to activate my packet of wine yeast. After three days, it is bubbling (fizzing, more) but no foam. Should I be concerned?


Josiah Luna 2 years ago

There's a lot of different opinions on how much sugar you should add to what kind of juice. I plan to use only grape juice, what's the most amount of sugar I should add to a gallon of that? Also, what's the airlock for? Will I be fine just loosening the cap about a turn until I get one?


Josiah Luna 2 years ago

I'm rather concerned about the sediment, I poured it into my container like you said but I see stuff in the bottom of my wine glass. How will it ruin my wine? It's not harmful is it? I can't think of a better way to keep that stuff out other than filtering it, should I just get a siphon? Even then I still feel like it will end up in my wine any ways.


Raj 2 years ago

@livluvnplay- if your juice tasted only like juice then the yeast did not make alcohol. Yeast consumes sugar only in absence of oxygen (make sure your airlock/lid is good and sealed), in the right temp (65-80°F), and activating it may help. Also maybe you poured out the yeast? Although after 3 days and foaming it should be completely diffused in the juice. Bad quality yeast maybe? Try activating it by following the instructions on the packet before adding it to the juice next time. I didn't activate it the first time (lucky?)but i plan to in the future. I keep mine at 70-73°. Purchased a couple different wine yeasts to try, Red Star's Pasture Red and Cotes de Blancs, both types were recommended to bring out fruitiness. 10 packets for $5 on Amazon, not bad. Gonna try the cotes on the next grape batch.

-Pineapple wine was a bust, poop. A lot of people online said it would be kind of hit or miss due to high acidity levels I think it was. Won't be trying that again. Currently have watered down two gallons of blueberry going since a few days ago, doesn't smell or taste like anything great :/ Sigh also read afterwards a lot of peeps do not water it down lol. Now that i think about it, i don't really like blueberry juice just the berries so prob never doing this agin either. Gonna do a couple more grape batches to get my self esteem back up before I have any more new adventures haha.

- Recently found a YouTube video on making fruit liqueurs (Search "blackberry brandy"). Its a liqueur not a "brandy" because i wont be distilling it. Got a vodka and strawberry gallon going of that. It smells soo delicious. Takes a month minimum ugh, but I have high hopes.

-Will be starting a new wine batch of either 5 gal in a bucket or 1 gal of Welch's grape soon next week. This time ill age it for 2 months,(if I can b patient) oooohh. Good luck to you guys, I'll stop by again soon.


Raj 2 years ago

2nd batch on its way! Preparing some pineapple wine. 1 gallon of Dole 100% Pineapple juice, 1 cup sugar, half packet Red star Pasteur wine yeast. I guess I filled the carbouy up just a little too much, primary fermenting after 24 hours pushed foam up into and out of the top of my airlock. According to several sources, its not a problem and you can just rinse out the airlock and replace or use a blow off tube during vigorous fermenting phases. I would like to see if I can just keep rinsing and reusing the airlock for now. I'm going to check on it hourly. This batch will be a full 7 days, excited to taste the flavor/alcohol difference!


Raj 2 years ago

-Started my 100% Kroger brand grape juice ($7) 3 nights ago. Transferred the gallon to 7 individual bottles ($24 Mr Beer kit 0.5L 16 plastic bottle kit, good reviews). Working on my first bottle still. I don't know if I would have liked it after 7 days. Tastes great now!

-Added 1 cup sugar dissolved in the juice with low heat in a pot, no water added. Used about a teaspoon and a quarter of Fleischmans yeast for this batch (from the bottle not packet) but purchased and waiting on the Red Star Pasture Red Wine yeast (after some research most recommended this yeast as the best to bring out the fruity essence of the wine) i got on amazon (10 for $5) for the next batches.

-Will try a name brand grape juice next (Welch's?), then I'll be trying pineapple following that for a surprise gift for a friends birthday. If I had to guess the Alcohol %, I would say maybe 6%-8% after 3 solid nights, Room temp: 68-75°, gallon carbouy kept in a box to block all light. I bought a siphon pump on amazon just now, but I was siphoning by mouth to bottle these. I was getting buzzed just starting the siphon lol! I used an airlock that came with a beer kit my wife bought last year (Brooklyn Brew Shop Beer Making Kit) and it was still bubbling quite a bit but I was impatient ^_^ I definitely don't regret it.

-The remaining bottles are sitting in the fridge not completely tightened to allow any Co2 to escape. Everything was washed thouroughly with hot soapy water, not "sterilized" per se :/ so we'll see what happens, also using my mouth to siphon was not the most sterile idea but wife is pregnant and I wouldn't give anyone else my slobber so eh whatever its all mine :) I never stirred the yeast and there is no yeasty taste or smell. Smell and tastes better than most cheap wines and wine coolers! I don't know yet if the taste will change for those that are currently chilling. Will try another tmrw and see. I'm super psyched.

-Feel free to email me if you want to know more about what I did, id love to pay it forward and help someone else have just as much fun brewin some wine as I am having! Rpillai85@gmail.com

Will post again if I have any updates or can contribute anything useful, thank you to the hub creator for my new hobby!


2 years ago

Oooops, I meant 'an' ***


2 years ago

If you aren't really interested in purchasing an airlock, I suggest using a loop of rubber tubing with water suspended in the lower part of the loop. If you make sure the tube is sealing in the cap with no leaks, you will have a very functional DIY airlock.

It's very important to prevent oxygen from entering the reaction chamber and oxidizing your wine, otherwise you will end up with vinegar or far from less than ideal quality wine at the very least.

Additionally, after the first reaction is complete, you can add additional sugar and yeast for a final reaction, usually yielding a 'bubbly' wine. This happens to be the same method used in the Champaign region of France (and the other 'bubbly' wine makers from other regions). For Champaign, the bottles are turned over and tapped. Once the sediment is fully settled within the neck of the bottle, they freeze the neck, creating a plug of ice that is force out by the pressure when you remove the cork. Simply re-cork after the ice plug pops out and you have a nice dreg-free bottle.

If you're still seeing bubbles, that means there's still sugar being converted to alcohol. Patience will yield stronger drink, you can fortify with dextrose.


WAY2FASTMIKE profile image

WAY2FASTMIKE 2 years ago from Wilson, North Carolina

I AM MAKING SOME AND ITS BEEN BUBBLING FOR ABOUT TWO WEEKS NOW AND STILL BUBBLING IS SOMETHING WRONG, IT SMELLS GOOD?

THANKS

MICHAEL


Caleb 2 years ago

im makin a strawberry kiwi wine in a half gallon liquor bottle. its glass and was sterile. i just cut up the kiwis and strawberry and threw em in (minus the kiwi skins lol) and added two cups of sugar and a packet of quick rise yeast. im using the burpin method where you just unscrew the cap a little bit. im gonna ferment till it quits bubblin and then ill get back on and let yall know if it worked.


livluvnplay profile image

livluvnplay 2 years ago

Sajawal how did yours turn out? Mine is doing the EXACT same thing! Not sure if that's good or bad! :?


jjz4u2013 2 years ago

1 Gal Cran.Grape 3 Cups sugar 1Pk Yeast 1 Cup Rehydrated Rasins

I put together an airlock that I seen on youtube. My 1st ever brew is bubbling well and smellin good. I have a space heater near it to provide alittle extra heat but not too much. I started the brew 1-1-14 and its going well so far. Im very excited!


buylady 3 years ago

well....mine smells like wine tase like it but no alcohol content what did i do wrong shoottttt!!!


John 3 years ago

If you use pure Dextrose (corn sugar) which is available at natural grocers and beer/wine brewing supply stores, that would increase the alcohol content but not as as much sweetness to the flavor. Also, if you can get champagne yeast (also at a brewing supply store), that's much better as it's more tolerant of the alcohol and produces less "yeasty" flavors.


buylady 3 years ago

so glad i found this site..hope some one can help..i got the grape juice and i like a dry wine NOT sweet so should i still add corn syrup or sugar to it and don't you need to leave a large empty top of the jug for breathing so it don't explode LOL thx HELP


Rollin'Green Project 3 years ago

I found this article while researching wine making for an article I was writing and decided to put it to the test... with great results! Cudos! I used a no sugar added true value brand juice for a lower carb wine. It was ready in 7 days and tasted good as it was, and better after adding a little splenda to the rebottled brew. I am looking forward to many concoctions using this recipe! (though after using brewers yeast, the flavor is defiantly different in the quality but takes much longer)


Sajawal 3 years ago

Hey

There is foam forming over my wine. The bubbling is in a great speed but about 3 inch foam is formed over the wine and its coming near to the cap. Tell me please that is it spoiled? or fine?


BekaS1974 3 years ago


Gravehopper. 3 years ago

Ace hub.

I sometimes make a gallon of really quick booze from tea bags in times of need, using the cheapest tea (about 38p from ASDA) 1kg of sugar and a couple of teaspoons of turbo yeast. After about a week, I filter it through a coffee machine (not switched on!) and it tastes horrible but is alcoholic.


Stevie 3 years ago

You can use frozen juice. As long as it's 100% juice from concentrate, I buy mine from Aldi's and it is much cheaper than buying 100% fruit juice. The only additive is Vitamin C (aka Ascorbic Acid). I also found the more sugar you add the longer it takes to finish fermenting. I love this method. I also and learning how to make from fresh too.


Tim shmit 3 years ago

MOONSHINING IS THE BEST


Caleb 4 years ago

I tried strawberry kiwi in place of the grapes do you think it will have the same outcome?


mike 4 years ago

For all you first time brewers..yes a balloon will work fine..just remember to poke pins holes so the trapped gas can ecaspe...


mike 4 years ago

been making wine for years and years..this is just the way i started out..here's a great tip for you first time brewers...when filtering i use summer tank tops..the ones with the little tiny holes in them ..one shirt is good for many batches..i get them from the thrift stores ..they like 25 cents ..these work awesome better than anything i have ever used ...good luck to everyone...


Ray 4 years ago

Hi everyone. i use a 6 gallon drum from Wilkinsons (in the UK). i buy blueberries from aldi when they are on offer. 7 or 8 punnets is usually enough. I liquidise them,then throw them into sterilised drum. Then i add about 2 large jugs of hot water,then 3 or 4 one kilo bags of sugar. Shake well for about 5 minutes off and on. Then add 10 litres of apple juice. Shake well again,then add 10 litres of white grape juice,then add yeast,and attach air lock to drum. in 3 - 4 weeks i sieve the fruit from one drum to another sterilised drum,using tights,a fine mesh sock,or muslin. Add campden tablets to drum(1 tablet per gallon). I then add TWO packets of finings from Wilkinsons,then rack off one more time after 3 days. 5 gallons + of a rose wine,that's half decent,for not much of a layout.


TashaCandice 4 years ago

I am making my first two batches of wine with wine yeast. One from frozen welches grape and the balloon and one that is strawberry peach with the cap loosened. It has been 7 days and I added sugar to them both and they started fermenting more.Any ideas how long until they are ok to drink. They both smell great and very potent :)


alex binnie 4 years ago

for the balloon trick i poke small holes in the top of it to let a small amount out so the more pressure the bigger the holes get so it self regulates


insanemembrane 4 years ago

Every "juice" (host) has a "threshold" ... relax.

It depends on the environment. This thing where you folk add a little more yeast and a little more sugar AFTER YOU'VE STARTED THE FERMENTATION I wouldn't do that. Just live and learn and make it better the next time.


Ko 4 years ago

I am using a mr beer as my fermenter. I used one whole packet of sanitizer, and followed the instructions that came with the mr. Beer to clean. I drained the sanitizer into a big pot, and sanitized it, along with my untensils. I put 3 cans of "no additive" concord grape juice in, and boiled 5 liters of water with about 2 pounds of sugar in the sanitized pot until the sugar was disolved. I poured the sugar water in the mmr. Beer while it was still hot. I set the whole mr. Beer in the basement until it was cool. Then I added 3 pkg.s of red star yeast. I brought the whole mess up into a heated garage, and placed it in a cabinet where the constant temp is about 70f. I will let you know what happens. Today is march 23, 2012. I will check back in about a week, I expect. Best luck to all!


TNHomer 4 years ago

To answer Robnsteph, leave it be until you don't see any bubbles, or only 1-2 in 15 minutes. DO NOT POUR IT FROM ONE CONTAINER TO ANOTHER. If you do, you will pour the dead yeast and any other heavy material that fell to the bottom into your new bottles, and "funk" up your wine. Instead, siphon it off with a piece of sterilized tubing. Keep the tube an inch or so from the bottom of your jug to avoid the lees.

I'm usually make my wine with fresh fruit, but the process can take several months. I'm on my second batch of this type now, and while I won't say its phenomenal, it is very drinkable and quite fun.


Fruitbat 4 years ago

To add to my post above, day eight and all started to go quiet, so decided to drain out the finished item from all the settled yeast dregs. Six foot clear plastic tube, siphoned off from the fermentation bottle to another empty one, leaving about a half inch at the bottom so as not to get any of the nasties sucked-up. Had a little taste for the first time, perfect, dryish red wine (with a noticeable kick), but exactly what you would buy (for alot more money) in the shops! Fantastic!

Several more are going through the process, so yes, you don't need all the expensive stuff that wine snobs pay out for. Give it a go, such fun, hic!


love people and love beer 4 years ago

I just tried this recipe, i took 1 plastic bottle (2 qts) of welches grape juice (no preservatives, 288 grams of sugar approx.) and poured in a full QUICK RISE active dry yeast packet(about 37 cents at a local organic store, "mama jeans") and about 116 hours later, I transferred it to an old wine bottle by pouring as gently as I could(using a coffee filter and funnel, the coffee filter does not work to well). It was dry, however, not really any off flavors and NO bread flavor. And after drinking approximately 1 quart of it, I feel moderately intoxicated, my guess is it had about 4-6% ABV (i do not have a hydrometer on hand). I cleaned the juice container, yeast packet, and scissors (that opened the packet) before I began fermentation with dish soap (Not too sure how well dish soap works, but sanitizing well can help prevent the yeast from developing off flavors by preventing infections) *note, any infections upon the yeast will NOT harm you, just alter the flavor and drink-ability of the finished product*

During the first 20 hours, there was much foaming. I did not use any airlock or balloon, just the juice container cap (slightly loosened).


Fruitbat 4 years ago

Read this thread and thought I would give it a go. My batch was started 5 days ago and is doing well.

Started with Sainsbury's (UK) own brand grape juice, quite cheap and sickly sweet, just what hungry yeast want! I know alot of people on here suggest the use of water and juice used 50/50 with some factory sugar added, but this stuff is so sweet I thought I would just use that, pure. I have heard that factory sugar is most of the reason for hangovers. mixed grape juice and wine yeast together, put on punctured balloon and waited. Half an hour later and it was going like a steam train. That simple. after two hours it was going mental... after about 2 days, all the frothy foam faded and it is now quietly bubbling. Smells great and pretty potent.


robnsteph 4 years ago

hi wino,

my wines is bubbbling very slowly through the airlock and i am at the end of day 7, its like one bubble every two minutes. should i just leave it til it finishes completely? what do i do with it afterwards? do i filter it and stuff? does it need to be 'cleared'? how would i do that?


Punx 4 years ago

How much alcohol would it have?


this is bad information 4 years ago

You should add a good amount of sugar to the juice.. not for a sweeter wine but a higher alcohol content.. the reason your wine is only taking a few days to make is because the yeast is using all the sugar to make alcohol then. Fermentation with proper sugar levels last a week or longer... Also fleshmins and such is for making bread unless you like your wine to taste like a loaf of bread you can get wine makers yeast for about 75 cent a pack from any online brewery place if you don't have one in your area and you have the potential to make a really good wine. The organic fruit juice is crap.. you just want one with little preservative..one that has been pasturized would work better and the frozen pure juice is probably best (and cheapest).


Thomas 4 years ago

Its been five now and millions of bubbles still happening.Smells strong as sh**.


JasonJaggers 4 years ago

Im now cooking Kool Aid. That's right. Kool Aid. Its been fermenting 4 day and still doing good. LOL.. I love my Kool Aid.


Tom 4 years ago

I use A 2 Gallon jug.filled it half full of sliced strawberries,small bag of sugar and three packs of fast acting yeast.Its been 3 days and fermentation is going great.


JasonJaggers 4 years ago

1/2 gallon of juice, 1/2 gallon water, 6 cups suger, and 1 gram wine yeast.

Makes a great light body wine.


JasonJaggers 4 years ago

Thanks teabeer for the idea. I just started a peach tea wine.


teabeer 4 years ago

Hey everyone,

I am working on my batch but the unique ingredient that I added was "tea". So the basic ingredients, water, sugar, yeast and then the unique ingredient was the "tea". I wonder what it will taste like?

Good luck


animal 4 years ago

just buy some alcotech turbo yeast 4 pound of pears 1kg of sugar disolved in water and and in a bucket for 7 days with one teaspoon of turbo yeast stir it twice a day to get oxygen into it as the yeast needs this to multiply then demi john it for a week until fermentation has stopped rack off into clean demijohn add finnings to it after degasing week later great tasting wine around 14% to 20% add sugar to sweeten if u need to at the end


JasonJaggers 4 years ago

I guess you could use quick rising yeast but wine yeast is so much better. I think I pay $1 a pack and that will make 5 gallons.


Fvhjjj 4 years ago

Gjhg


nick 4 years ago

can u use quick rising yeast


Jason Jaggers 4 years ago

Im using wine yeast and its taking me about 4 weeks to get a drinkable wine. My fav is hard apple cider. I use a 75% apple cider and 25% white grape mix. I add 1 lb. suger to the gallon. I let this mix sit for 10 days then add 4 cinnamon sticks, 1/4 cup suger, and yeast nutrient. After 10 days I rack everyother day for 10 days. Mix with a gallon of apple cider and you will end up with a hard apple cider that is as strong as most beer.


Shahidur 4 years ago

Hi

Actually I am looking for project like non alcoholic sweet energy drink just with only liquid glucose, sugar and water with flavour, plus if I dare to go farther more with adding yeast side by side in separate segment. Will it be a wise step? pl. let me know . my contact add. sr_tonu@yahoo.com

Thanks.

Shahid


kyle 4 years ago

hi i am on day one and i am making four different wine apple, white grape, grape, and apple cider and it is turn out good but when i put the yeast into the white grape it started to act like i was making bread what happedned can anyone tell me what i did wrong. it stayed on the top and is now bubbling out of the seams


Jizan 4 years ago

What if the balloon has been squeezed, what would happen to the wine? cause i use the balloon method...


Hello 4 years ago

Bye hello bye i drank to much wine bye bye


BobGuerra 4 years ago

Wow Anyone hear from Wino hes been absent from this Hub for 4 years now maybe he drank himself to death!


JustMe 5 years ago

So earlier today i decided to try this. I took strawberry jelly and whisked it into warm water. I then strained the mixture, put it in a gallon jug and added about 2/3 cup of sugar. I added like 1 tbsp of this high quality instant yeast. That was like 5 hrs ago. I went to check on it and it was supppper foamy. I smelled it and it smells like verrry strong alcohol. Theres also no visible bubbling. Could it possibly be done this soon?? I don't plan on drinking it yet, just wondering. Im going out of town from tomorrow morning until sunday (four days) and if its don't I really don't want it to sit in the dead yeast cuz I doubt that's good for it. What do you think??


redneck 5 years ago

Flechmans will yeild about 10% alcohol before it kills the yeast. I use distillers yeast for "reasons" tried it in wine and yielded flammable fruit juice. Amazing stuff. I then jelled it and made a great smelling hand sanitizer.


Dardhen Ayumi 5 years ago

I will try making this for a school project and I neeed help. I am just planning to make 1 Liter of wine..Can anyone help me get the right measurements --- how much juice will have to be used? how much yeast should i add?do i still need to add sugar?how much sugar?

by the way, I am planning to use apple juice..shoul i buy an applejuice in supermarkets or can i also extract my apple juice from real apples?

Thank you in advance.


westburian 5 years ago

Nice thread here, I've been doing something very similar to this and I'll share.

The whole thing with balloons is really not necessary. I use a square, clear plastic jug with a large screw on plastic lid. I think these came from a dollar store, or maybe are similar to what you can buy a gallon of pickles or jalepenos in. The container MUST be sterilized, I keep my hot water temp VERY hot and steaming and use that and not had any trouble.

Get 2 frozen welches grape concord juices, pour in the juice, and 3 cans of water for each thing of juice, that will fill up the container about 4/5 of the way through. Pour in some sugar, about 3/4 of a cup, maybe a little more, I don't really measure, I've just developed a 'feel' for it.

Next, sterilize a coffee cup, hot water is fine, put some warm water about 3/4 full in the coffee cup. Run the water out of the faucet across your elbow, you want it warm, but not hot. Then add your packet of yeast, I have been using the Fleieshmans yeast in the grocery store with good results. Using a sterilized spoon, stir up the coffee cup and let sit a few minutes, you'll have a frothy little concoction with a yeasty smell, pour it into your already prepared grape juice / sugar concoction. Stir vigorously. Then put your lid on, and back off about a half turn, as carbon dioxide is released it will seep it's way out through the threads. Put the jar up in a cabinet where it is nice and dark. You can check it once a day. You can take the lid off and smell it. You can take a STERILIZED spoon and take a sample every day or every other day and and note the transformation. About day 3 or 4 you'll notice it's not sweet any more, at this point you can 'kick it' with a little sugar, not too much, and do it in the sink, too fast and you get a 'volcano'. Volcano's are good. Around day 5 you can have a little sample in a glass with ice. One week it's good enough to drink and share with friends. Two and three weeks is better, a month would be great if you can manage to not have drank it. Myself and my friends have enjoyed this homemade wine and I've received lots of compliments. It's really hard to go wrong, the two key things are, keep everything sterile, and leave the lid loose enough for the gasses to escape.


kenny 5 years ago

is it possible to use a coffee filter inside of a funnel to keep the bad stuff at the bottom from entering the new container when im ready to pour into a new container?


Bryn Hrafnsdottir 5 years ago

Made a bottle of wine using Sunrype Wild Raspberry juice, 1 cup of honey, and a tsp of baker's yeast. After 5 days, I transferred it to another bottle and brought it to a party at my friend's house. It was a huge hit, and I've been asked to make more for any gathering or event we all attend. Thanks!


Robert 5 years ago

Hi Wino:"

I am a retired american in the Philippines, I made some wine out of Pineapple juice, now I need more FAST, I have till the 20th of next month to have it finished, is this enough time as I usually make it the slow old fashioned way ? Also I noticed over here in the philippines that sometimes the fermintation gets stuck or Does not bubble at all. I am using good wine yeast , I hope you can help me these problems.Regards Robert~ @ Chileloco4@hotmail.com


Dana-Allen 5 years ago

Hi Sean. Of course you can sweeten it up with more sugar. I would dissolve it first in a little bit of water though, so it mixes in with the wine. I did that, and it made it SO much better. Another trick, though is to add a cup of (dissolved) sugar to the juice to begin with - that should sweeten it up a bit AND give it a higher alcohol content too!


Sean 5 years ago

Hello. Been working on grape, apple, and cranapple. They all are sour. Can i add sugar to sweeten them up?


Bill 5 years ago

To make wine properly a glass bottle must be used.Oxygen diffuses thru plastic and will ruin your attempt to make good wine. Next, a good vent to let Co2 escape is important.

The best way is to have cork or stopper in the bottle with a hole drilled thru the cork and a plastic tube attached. with the other end submerged in a glass of water to keep out any contamination. Let sit until the bubbles have stopped. Then enjoy!!


Dana-Allen 5 years ago

Well, after reading what everyone had to say I figured I had to try it myself. So here goes! Day one.


barry 5 years ago

very potent. better than grapejuice. took 6 days


barry 5 years ago

Im on day 2 using half gallon of orange juice, 14 tbspns of sugar and most of a pack of bakers yeast. No air lock. I just purge by loossening the cap. Looks great so far.


Bert 5 years ago

Yikes, the picture above looks scary! My first try at a cab was a disaster (I think I ended up with some cleaning solution/acid in my batch). Since that first attempt, I have found that it is both a science, and an art! My second batch was good, but not great (still a success if I do say so myself). I did find a website that helped a ton though at www.how-to-make-wine.com (broke down and paid, but it really was well worth it as my third batch ROCKED!). I am sure there are others too, but the info worked well for me. Cheers...(clink)!


butlerjames 5 years ago

what about the color of it mine seems to be a mucky color on the outer part of the bottle is this correct or should the color be different this is day three and bubblin is slow.


dasme 5 years ago

I have tried about 3 batches so far. Two grape and one a mixed fruit punch. The first batch tastes pretty good with about 16% alcohol. The second batch had a "sulphur" odor temporarily, but cleared after a couple of days. The third batch is progressing nicely.

I have tried this with both champagne yeast and a red wine yeast. The red wine yeast caused more foaming than the champagne yeast.

Overall this is a good recipe.


danny 5 years ago

put a pin hole in the ballon and it wont pop,the gases have to go somewhere.


danny 5 years ago

put a pin hole in the ballon and it wont pop,the gases have to go some where.


blah 5 years ago

3 weeks per unit. most are half gallon (64oz). i've made peach(2), guava, pomegranate(2), apple, cherry burst. the guava spoiled as did the apple. the apple i took and hydrated the yeast, the same as the rest of my second batch. the only thing different with the apple was that i added a bit of sugar to the yeast before dosing the apple. within 2 hours, the headspace was gone and the yeast was oozing out of the bottle. possibly, when i opened the apple to let it breathe, it breathed too deeply. i replaced the cotton gauze and pony tailer. the balloon works if you are going to be around to check on it. my first peach tasted like my mom's cobbler and smelled like a store bought. i tried heating it to expedite the process. this made it weak. i back filled with nectar and reintroduced yeast. it came out kinda dry. when i back sweetened, it tasted more like canned sliced peaches in heavy syrup. i used 1 cup of sugar to 2 of water for the syrup. way to much. a glass and a half had me feeling the effects. nice.


hikki nikki 5 years ago

i put 2 packets of yeast into a 2.4 litre bottle of apple juice. is this too much yeast?


humphrey 5 years ago

i tried this recipe and it turned out with some strong wine but the taste resembled beer that's been left out overnight


RodaXnoir 5 years ago

I Just tried this for a school experiment and it has turned out alright so far but how should i reduce the alcohol level it seems to high for regular wine


Alexander Johnston 5 years ago

I just started a batch of the stuff yesterday and u used ocean spray grape juice, but i used the 2L bottel and one pack of yeast. Will the smaller bottel affect the process? And if you had to guess what is the alcohol content of the wine?


wolfie 5 years ago

what would the alcohol content be if you made a gallon of wine using 5 cans of frozen concentrate and very little sugar to 1 packet of yeast?


Weezeltattoo 5 years ago

Can I use applesauce


someone 6 years ago

nefy you should try to warm it up a bit not to warm though otherwise you will kill the yeast!


someone 6 years ago

do you know the alcohol level of the wine after a week?


Nefy 6 years ago

Hi, I used this recipe using apple juice, but its not really showing any signs of bubbling...i mean it has froth at the top but no bubbling, im sure. i used normal yeast and quite a lot of sugar....like 8 tablespoons worth...so could that be the issues? any ideas how i could get it to start fermenting??? thanks


Brent 6 years ago

Im on food stamps, now I can buy the stuff to make my own hoch, Ill call it state paid hooch :D


Dan 6 years ago

This recipe is the best. I made some wine really fast, it tasted rubbish but at least it had alcohol in it. Letting the wine sit for a while makes it taste a lot better.

I am now experimenting making cider (apple wine?) with this recipe. =D


Jason 6 years ago

I saw one recipe where you can make wine with out the juice, just straight sugar water and yeast. for instance the one with juice had 1 1/2 cup of sugar and the yeast, water, juice, etc... however the sugar water one was 3 1/2 cups of sugar and 14 cups of water, would this be stronger then the regular wine?


banjoman 6 years ago

Just started a batch with cheep grape juice. Good taste though before I started.It is working and if this works I am going to try a 5 gallon batch. Thanks for the support and encouragement and ideas. Will let you know how it turns out.


DaQaSh 6 years ago

i try to make and the ballon was full down with air it`s like breath in is that ok?


Jarrey ray 6 years ago

you can buy rubber corks with a hole in thim and the plastic airlocks you pour watter in at a wine makin shop for about 50 cents a piece that's what i have and it works grait any way rignt now im sippen on this strawberry hooth i made from 2 strawberry dacory frosen juice contrats made by bicardy its good stuff i added about a pound of sugar and some wine makin yeast i had baught from the wine shop for about 60 cents

i had just filled a 1 gallon carboy with water sugar and yeast and nothing alse when its done fermentin im gona add some coolade flavrin to it ill let you know how it turs out!


6 years ago

I mixed up welches grape jelly and water until it was an even juicy texture then added a cup of sugar put it in a 2liter soda bottle shook it up really good added yeast in 4 days it was the strongest wine I've ever tasted


mr mantle 6 years ago

my 1st batch of white turnd out fine so im tryin 2 make red grape rasberry and cherry wine 2 see how that turns out im on day 2 and there seems 2 be a thick sludge on top is this ok?????


Pixie 6 years ago

Thanks for this recipe!

I used wine yeast and a demijohn with airlock and my first brew of grape wine was drinkable in 2 weeks. I think it is the difference between using bakers yeast and wine yeast which causes the fermentation to take longer, simply because wine yeast will take a higher alcohol content before the yeast dies off.

I have also since found empty 4 litre bottles of water to be just as good to use for fermentation. You can cut a hole in the top of the screwcap for the airlock.

:D


vodka68 6 years ago

i've been using the 7 day method for a while now with apple juice and found that if you add 500g of sugar to 4 litres of apple juice with 3 teaspoons of yeast you get a fantastic tasting wine with a good alcohol strength in 7 days and after adding finings to clear it .............. perfect!


krud 6 years ago

Come on pople there are hundreds of free home brew sites that will show you how to make tasty drinks, don't base your home brewing experiences on bread yeast and store bought juice


make homemade wine 6 years ago

This is the perfect way for people to get into wine making, once you master this you will want to experiment more.


johnsams profile image

johnsams 6 years ago

Really loved this hub. I mean just two ingredients wow I am lucky to find this recipe.. Cheers!


gabriel 6 years ago

chears for all this :D

cheap and easy to make wine :P good when your bored at home ^_^


Matthew 6 years ago

I have made Pomegranate, apple, grape, and blueberry wine! The easiest way is to just fill your container up with just water (filtered) you can buy filtered water but I just used my own filter attached to my sink, then of course I added a lot of sugar for more alcohol level although it can only take the levels of alcohol so high, after I let the yeast do its thing, I siphon it out with a hose making sure not to reach the bottom of the bottle with the wine so that I do not get any of the nastiness on the bottom and after that I pour it into a pot seal a lid on it making sure my hose is the only thing coming out of the pot leading to another sanitized bottle and start the boiling process to get the alcohol level a little higher by letting the steam from the boiling wine condensate through the hose and drip into the other bottle, of course this is only for more alcohol no extra flavor... if flavor is your thing add more juice than water or all juice although from reading all these comments I believe all of you have used no water anyway... :)


Vijay 6 years ago

Bakers yeast works just fine. Be careful while pouring and avoid the sediments. Condoms are better than Ballons.


Karmin 6 years ago

Callum, I would suggest only putting in about half of the packet of yeast...I have found that too much yeast makes it taste a bit funny....


Callum 6 years ago

hey if i have only 0.4 gallons of juice then should i still put the whole packet of yeast in??


immortalevlltom 6 years ago

I have made wine from all sorts of things and I got to say tomato past is bad lol its just like a bloody marry and I don't like them to much .I think I am going to try bananas this time.I have seen in Africa they make a banana beer so that's what might happen without trying. I will post the results when Im done.


Jack 6 years ago

I've been doing this first with grape juice, then with ocean spray 3 liter bottles of cran-grape, cran-pomegranate, and cran-raspberry. I just pour a packet of fleischmann's or a couple of spoonfuls of red star yeast from the small jars; I also added 3/4 or so of sugar dissolved in water to most of them. The slower starting ones like cran-raspberry i added more sugar to. I just put the caps back on somewhat loosened so they don't blow up, and check them to relieve pressure. I haven't been super careful about air getting back in; so far all have been o.k., no vinegar. I takes about a week for the ones that start well in a day or so. I also put a spoonful of raisins in, this helps fermentation and makes it taste not quite as bad I heard. I was surprised it wasn't as bad as i thought it'd be; I don't like wine so i just put some sugar in the bottle before drinking and it's certainly not delicious but not bad at all. Hangover wasn't as bad as i sometimes get drinking 8.2% beer. Going to try w/ 16 oz bottles of molasses and corn syrup next with water in the 3 liter bottles.


susu  6 years ago

i just made my brew

i didn't find the packets but i think i put about 3/4 of a cup

nothing has happened yet and im not getting any bubbles

does this mean that it isn't working? please help

p.s. does the bubbling start as soon as u add the yeast?


tom schulte 6 years ago

I started fermenting Huckleberries late Sept--brought back from NW Idaho to SC. Slow in starting, they finally 'took off' after a sufficient amount of yeast nutrient. That was 6+ months ago. Small bubbles continually rising inside the 5 gallon carboy. Room temp. is around 70-75 degrees. Spgr. has dropped from 1.095 to .999. It's been racked 4 times, the last one on Jan 22nd.

Has anyone ever encountered this? Ideas? Thanks. Tom


rottweilerman 6 years ago

I have been using a method I learned on how to do stuff. I made my first batch in a gallon milk jug cleaned with bleach and a party balloon. Made it with orange juice bakers yeast and a cup of sugar. I let it cook for 5 days and filtered through coffee filter. Not the best tasting but it got me drunk. Had a hell of a hang over the next day. I am using the same method with welch's grape juice this time. as for the balloon you have to pull it open enough to out gas but not enough to allow air in leave a little gas in it but make sure it is well deflated.You may have to do this several times a day.


Zues 6 years ago

I'm now making a gallon of apple wine.What would happen if i added two packs of yeast? would that speed it up or mess it up? I also added about a cup of sugar before adding the yeast. My brew is already stopping to bubble until I tap the bottle a little and then it restarts for about ten minutes or so. I just concocted it last night! Is this bad? Please reply


Zues 6 years ago

I made some wine using these methods, but i accidentally added two packs of yeast because i didn't read the recipe right. I drank it last night, after waiting a week, and it was rather bitter, but not bad, It was better tasting warm. I'm now using white grape juice and i remembered to put only one pack of yeast. I hope it turns out good. Should i add more sugar when it stops bubbling?


bebo 6 years ago

If it fresh juice it will take 3 days .. if botteled it will take about 7-8 days


spiderturd 6 years ago

i made mine lastnite,this morning bubbling like crazy! before that i added 50 grams of sugar,will post back how it came out.


jesse  6 years ago

the wine is smelling more alcoholic day by day


jesse  6 years ago

i have been following your recipe and it has been working so far i use apple juice i hope it will turn out the same i have been fermenting it for 2 and a half days and the bubbling is almost done i expect one to two more days i will put another comment to let every one know how it turned out.


Deeno 6 years ago

what i did, was take 3 apples and blended them up(leaving seeds and stems out.after that i filtered out the chunks(mash)and added a bit of water and sugar(bringing it to about 750 ml.put it in a sterilized wine bottle and added 1/2 a pack of rapid rise highly active yeast and (i know this sounds gross) but i use the condom method.i think it works a bit better than the balloon because is transparent.im on day five and it is still bubbling vigorously.im just going to wait till the condom deflates.then i will re-bottle it and enjoy.


Apple Juice Recipes 6 years ago

Just looking around for information on specific juice recipes; I think it’s important that people take a stand by taking additional time out of their busy schedule to really monitor the kinds of foods and juices they’re allowing to infiltrate their body; excellent hub by the way.


homebrew 6 years ago

Activate your yeast by adding it to 1/3 cup of water or a little more depending on how much yeast you use. Let it stand for up to 24 hours to give your grape juice a nice start to ferment. I added about a tsp of sugar to it. I used 5 gallon buckets for the "must" and there about done its been a month and it tastes great. Good Luck


Dave  6 years ago

Some observations I've made in various brews:

- Wine yeast seems stabler. I'm testing to see if it makes fermentation take longer. My brews tend to be 10-16 days using it.

- Orange juice and apple juice have far lower natural sugars in them. The end result will be about 8-9%. Grape juice on the other hand will end in about 11-12%. BTW, applie juice works fine for wine.

- Don't try to ferment anything that ends in juice DRINK.

- Prune juice doesn't seem to work(very well).

- A Hydrometer is invaluable. Before adding yeast and sugar, take a sample of the juice and put a hydrometer in to test the gravity. If you get the correct hydrometer, it will tell you the potential alcohol by volume.

- Dissolving more sugar into the juice will increase the strength and you can see this from the hydrometer. 50g of sugar adds about 1-2% per litre. 200-250g of sugar added to a gallon will increase it by 2%.

- A hydrometer can tell you if fermentation has completed. When the gravity is 1.000, it has generally finished.

- Use a siphon! You then avoid tipping the container up.

- It takes longer than a week if done correctly. My brews tend to be from 10-16 days. Could be that I'm using wine yeast.


Mike 7 years ago

I made a five gallon version of this recipe but dissolved 15 lbs. of sugar and mixed in 5.25 grams of bread yeast into some Walmart apple juice. Any ballpark guesses as to what the alcohol content would be in 3-5 days? As I understand it, (still new to this) the more sugar the more alcohol but only to a certain point. After that the alcohol kills the yeast


kc 7 years ago

I'm on day 3 of fermenting one gallon of Mott's apple juice with no added sugar. It smells kind of bready and is still bubbling. I used champagne yeast.


Jamey 7 years ago

A sterile substitute for the balloon is a typical condom. Condoms are large enough to fit over the mouth of most bottles and are completely sterile out of the package. I wouldn't use ones with spermicides in them though. Mostly I just don't want to be drinking spermicide. lol. Just poke a small hole through the tip with a thumbtack and you are good to go.


white43 7 years ago

For the benefit of anyone trying this in England or the UK:

One cup is 200 grams, granulated sugar is the normal white stuff. Don't use any sort of 'light' version, as it has sweeteners.

Welch's is available in Tesco in one litre cartons and screw top cartons. Look for pure grape juice with no preservatives, I think Tesco may do one of their own. Don't use Apple Juice apparently. What I also did was get an empty two litre plastic bottle(like Tesco's sparkling water), put in 100 grams of sugar and then mix with the two litres of grape juice until all dissolved. I only used 100 grams of sugar as the original poster was making a gallon.

Tescos do Allinsons Dried Active Baker's Yeast in 250 gram jars. A packet, according to the Red Star website equates to about 7g.

Just trying a brew now - one unsweetened and the other sweetened. Will report back....


white43 7 years ago

For the benefit of anyone trying this in England or the UK:

One cup is 200 grams, granulated sugar is the normal white stuff. Don't use any sort of 'light' version, as it has sweeteners.

Welch's is available in Tesco in one litre cartons and screw top cartons. Look for pure grape juice with no preservatives, I think Tesco may do one of their own. Don't use Apple Juice apparently. What I also did was get an empty two litre plastic bottle(like Tesco's sparkling water), put in 100 grams of sugar and then mix with the two litres of grape juice until all dissolved. I only used 100 grams of sugar as the original poster was making a gallon.

Tescos do Allinsons Dried Active Baker's Yeast in 250 gram jars. A packet, according to the Red Star website equates to about 7g.

Just trying a brew now - one unsweetened and the other sweetened. Will report back....


nonya 7 years ago

only need a few cups of sugar per gallon

too much sugar messes things up


manku 7 years ago

Hello Wino,

Thanks for the method, But i have read in other internet sites that if we open the bottle which is in process , then it will come in the contact of air and this can spoile ur wine, as you have told us that we have to put the yeast two more time that means on 3rd day and 6th day, I m confused plz clear it .

Thanks in advanced


sam 7 years ago

rinse your balloons before useng them.they are treated lime dust to prevent them from sticking together inside before inflation.same powder as on a stick of chewing gim.won't hurt you but may affect chemistry or taste.


jim 7 years ago

I bought 100% grape juice and added baking yeast with the ballon method I don't care much for taste, but will I be able to get drunk off of it? Just wondering I don't want to make this and just drink a very awfull tasting drink. Thank you for your time.


preston 7 years ago

ive been using apple juice and bread (instead of the yeast) and it kinda taste funny but its got a hard taste to it, and ive been using a deer park bottle and put the apple jucie with that and a piece of bread and put the lid on it and every day i would check the pressure on it and losen what ever was on it and let it sit for 4 weeks, and i just got done with it, what's your thoughts on this


johnsocrates profile image

johnsocrates 7 years ago from Kalibo, Aklan

Making home made wine, and growing your own grape sure is the best idea. Great concept in your article. Keep it up! For more about grapes and grape growing, you should consider this: http://goinggrapes.com/


dave 7 years ago

I just wanted to let paraglider know that smells are definitely not always water soluble. I'm a chem major and I can tell you some of the smelliest things, like some esters, aren't water souble. Have you ever smelled axel grease? Have you ever smelled olive oil, alsphult, or wax? Those things aren't water soluble, yet they have a pretty pungent smell. Just because something has a vapor doesn't make it water soluble.


Beast 7 years ago

Add Welch's 100% grape juice 2QTS.

2 pounds of sugar

1 Pack yeast

Into a 5 gallon container place in a warm closet wait 2 weeks (or until fermintation stops) and you will have a very nice wine.


Bonnie 7 years ago

I made my first batch of wine from Welche's which completed in 5 days, using only 1 packet of yeast. Wine maker store states only 1 package is needed up to 5 gals of wine.

The ballon method should only be used if washed out well and have a couple of holes pricked in top for gas to escape. Never add more yeast.

After 5 days, and the fermenting stopped, the wine wasn't sweet enough for my taste. I simply poured it up into a 5 gallon water jug, added a can of Sam's frozen concetrate [thawed] plus 1 can of water. I also dissolved a 1/4 cup sugar in warm distilled water and added it stirring well. The wine must be siphoned off after allowing the yeast and other sediments to settle. It was "yeasty" smelling for several days, but after allowing to settle for a week the wine is abousolutly delicious. Even better after chilling. My first batch but absolutly not my last.


Danny J 7 years ago

Well i Tried it and Wino, great advice, taste better than what i have in the past. I'm getting 12 more started tomorrow. My new name should be wino


trixie 8 years ago

In't it that yeast will only work with sugar? and in other sites they say not to use sugar-free sweeteners for it won't work...I'm confused.


trixie 8 years ago

We have this project in our Biotechnology class to make wine, and we used this method for the reason that this is easy and takes only one week to prepare. Since we were asked to modify the main ingredient, we used kalamani extract. We're now on our fourth day and everything seems to be fine...But I wonder what'll happen in our food tasting.


ivy 8 years ago

..i hope u can reply now..i only have 2 days left..plsplspls!!!!!!!!!!!!!thanks!!!!!!!!!!!!!


ivy 8 years ago

...can i use dalandan extract?..other fruits are not available in here..are you sure this method is effective?..i will start this tommorow and i will pass it as an investigatory project.. i have no choice.. pls. help me!!!!!!!!!!!!thanks!!!!!!!!!


felonius 8 years ago

I have a suggestion for a cheap and nasty air lock. I will suppose that the carboy of choice has a lid of sorts. I am using a 5 gal water bottle with the throw away lid. I poked a hole big enough for my 1/4" aquarium air hose (sterilized all of this by the way). I then used a wide mouth tea bottle (a juice bottle would be fine also) and poked a hole in the middle and a few others around it.

I then put the line into the tea/juice lid (make sure its in it somewhat tight so it doesn't move out) till it almost hits bottom of the bottle. Filler up to an inch or so from the top and replace the lid.

Air lock!

BTW, I TAPED THIS TO THE SIDE OF MY CARBOY WITH DUCT TAPE!


nate himself 8 years ago

I made a gallon of wine about 3 or 4 months ago and its still fermenting.. I have no idea what to do except watch it bubble.


Rick 8 years ago

Does this method work with apple juice


BMO 8 years ago

Just poke a small hole in the ballon with a needle. The CO2 will escape and no air will be allowed in. Wroks great when I do it. Also wash out you ballon with hot water before you put it on the container.


not a member yet 8 years ago

Always wanted to make some wine at home. Never tried before I stumbled into this place. I am going to buy some grapes and a big bottle and try making me some wine. I seen some real big baloons on sale in town. So I was just wondering if bigger baloons might help. I'll be back with a report on how I did.


joe 8 years ago

is it high in alcohol


LoanWolf 8 years ago

the drinkability of the wine mostly is based on the yeast you use if you use wine yeast it will probly be as good as any cheep wine you buy unforently for me :) i wanted to just try it and used bajers yeast so it has a prety rufe after taste but it seems to be getting better as it sits i am leting it age a few weeks.


anyone  8 years ago

anyone whos actually tried this.

tell me if it worked.

was it "drunk"able.


LoanWolf 8 years ago

how can you proof the wine


Swener 8 years ago

You do realize that about 3 teaspoons is the most you would really need for the yeast. Once the concentration of the alcohol gets to a certain point, the yeast will die because the concentration of the alcohol is too high for them to survive. So adding more yeast will most likely do nothing but make your wine more cloudy and yeasty (not sure that's a word).


winelovr 8 years ago

do you have to use yeast?


Rita 8 years ago

I really want to try this. Can other flavors of juice be used besides grape?


joe 8 years ago

paraglider, first of all, this hub is not for "professional" winemakers and that isn't the purpose of this hub. And you shouldn't be putting links to competing hubs.


joe 8 years ago

Apple juice is not at all good for making wine. I've tried it and it just doesn't come out good using the lazy man's method.


chabrenas profile image

chabrenas 8 years ago from middle of France

DON'T:

- Stick a cork in the bottle, even only lightly pushed in, until it has stopped fermenting

- Put it in an airing cupboard full of bedlinen after pushing the cork lightly in

It makes rather a mess when the cork blows out.


silver surfer 9 years ago

paraglider knows his stuff. hes making suggestions based on his experience making wine more similar to the traditional way. so it's not bull, but also not particularly relevent here.


ed 9 years ago

I've never had a problem with balloons and I can't believe it's even an issue here. I've made about 5 different batches this same way and the balloons have never burst. And I've never had a smell in them either, so a lot of what paraglider says is bull and speculation on his part.


Paraglider profile image

Paraglider 9 years ago from Kyle, Scotland

Corey -

Fermenting wine is always cloudy because the bubbling keeps the yeast particles in suspension. When it is finished, put it in the fridge (not the freezer!) for two or three days and it will fall clear. Don't filter. It spoils more than it helps.

Apple juice with no extra sugar will end up low in alcohol. Suggest adding about another 1 lb per galon, but dissolve it in water first.

I have answered your balloon question as a comment here: http://hubpages.com/food/Make_Your_Own_Wine

because I don't want to hijack Wino's hub any more.


Corey 9 years ago

One more thing. What is the airlock method, and how do i build one. Im not really likeing the way the balloon thing is working. It works but leaves me skeptical on what CO2 vapors will do to the non surgical rubber


Corey 9 years ago

Paraglider maybe you can help me. Im doing this method with 1 gal. apple juice. It is 100% juice but from concentrate does that matter. Im now on day 5 still bubbling but as i look at it, it is really cloudy. Should i add any sugar to this if so how much. Secondly am i going to need to filter the wine before i plan on drinking it


clarkie 9 years ago

I am trying your method of wine making. I have the same brand & volumne you show in the pitcure. I'm using 12" ballons. So far, in a 45 hour period, I've had 3 ballons explode. The juice is still bubbling & no spliage. I didn't find any info on the postings if I should release air occaisonally, pick a tiny hole in the balloon or whatever? Please let me know if I need to do whatever. Thanks.


Jay 9 years ago

Hi. I started using this recipe 3 days ago using 500ml bottles of grape juice. I added a tsp. of yeast to each, and they bubbled very vigorously for the first 3 days. I just added the second tsps of yeast, and the bubbling has slown down a bit, but is still bubbling. I JUST realised that you were adding a tsp to a gallon, rather than half a litre - do you think this will affect the wine?


Fishie 9 years ago

To help the yeast and fermantation add about 1/2 to 1 tsp of sugar per quart of wine. Sugar is food for yeast and what the yeast will process sugar and make a bi product ie %proof.


Wino profile image

Wino 9 years ago Author

I personally think lemon juice would be a very bad idea. Wine is made by yeast converting sugar to alcohol. I doubt the sugar content of lemon is very high. It might make an interesting chemical reaction though.

You could actually leave the cap on but leave it just loose enough so the gases can escape. I know someone who uses no airlock at all and just covers it with cloth to keep the flies out. I prefer to keep the air out and not take any chances. I just don't think the air would do it any good at all.


Wysefool 9 years ago

Has anybody tried this with lemon juice? I've done a similar recipe to this but with frozen concentrate of all different kinds of juices. I think a lemon one would be great but I don't know if the acidity of it would stop it from working or not.

I was also thinking maybe if you emptied a bit of the juice out and had a glass you could just leave the regular cap on and untwist it a bit every day to let out the fermentation? Hopefully it's wouldn't explode!


corvum 9 years ago

<bump> ok - so... I add a half a teaspoon of yeast every three days until the seventh day... then it's done and ready to drink?


corvum 9 years ago

the first batch was welches 100% grape juice and it looks as though its stopped fermenting all together in 3 days... i added half a tsp today and it looks like it gave up lol! the second batch i used all the same ingredients you did with the balloon idea and its still bubbling like crazy


Wino profile image

Wino 9 years ago Author

The juice or yeast should never be stirred. It serves no purpose. The yeast will fall to the bottom in just a few seconds on its own. That's where it does it's work. You didn't say what kind of juice you used. Sounds like you used something different or maybe even a carbonated soda. I've never had anythig slimy in the balloon when removing it. Just moisture. When I say bubbles, there are two types and two meanings. If you made the airlock, the bubbles going into the glass of water are one thing but the fermentation bubbles inside the juice bottle are another. Even if there are no bubbles coming out the tubing into the glass of water, you still should be able to see tiny fizzing bubbles in the juice bottle. Again, use a flashlight against the bottle to view them. Add just a little yeast every 3 days. On the 6th or 7th day, add just a little yeast and if it doesn't start a new batch of heavier bubbling, it's about done. I'm on day 8 of my apple juice batch and it still has tiny tiny bubbles rising from the bottom. It could be drank now but I'm going to let it sit longer. You can't wait too long and the longer it sits the better.


corvum 9 years ago

I replaced the first one that popped again and an hour later it was enar bursting so I replaced it once more... I put a tsp of yeast in a 96 oz jug (not 128 which = a gallon) so i think that could be the reason - also, when I applied the yeast, I dipped the spoon in and shook it to make sure the yeast got off - a bad idea? on the second one I used two balloons and just let the yeast fall in this time - there was still some left on the spoon :/


corvum 9 years ago

i tried it with some plain red party balloons and after 12 hours the balloon exploded... some purple slimey stuff oozed outl... a lot of it... I took the balloon after itd probably been there half an hour with the tiny tiny hole in it) Im wondering if it'll go bad from being exposed in such a way! Im gunna try to do it this time with the grape juice you suggested and two balloons instead of one.. one inside the other... :D


Wino profile image

Wino 9 years ago Author

I'm sure the taste is not for everyone. It's not very sweet. I'm just a hillbilly, so I really don't have much taste in wines. But it does have a bite to it.


k1ng 9 years ago

Roger that, thanks for the fast reply I cant wait to get a taste!


Wino profile image

Wino 9 years ago Author

I didn't notice the part where you said you were getting bubbles every 20-25 seconds. This can be normal. Look closely in the bottle and I'm sure there's tiny bubbles and a slight fizzing action rising from the bottom. I think you're ok.


Wino profile image

Wino 9 years ago Author

If you used the same type juice I used, I don't see how it's possible the fermentation could stop. Sometimes, bubbling can be hard to see and the bubbles can be tiny. You'll need to use a flashlight to look up close and you should see tiny bubbles around the juice line and rising from the bottom of the bottle. If you have an airlock with the tube in a glass of water, sometimes it won't bubble but there is still tiny bubbling going on in the bottle. It's just not producing enough gas to bubble in out the tube.


k1ng 9 years ago

My wine has been brewing a little over 2 days, it has stopped bubbling (I made an air lock as you described) so I added a half teaspoon of yeast to the mix the bubbling has slowed down to about every 20-25 seconds any thoughts?


Stephen 9 years ago

I have been ferminting for 2 days. I built an air lock like you described. But my wine had stopped bubbling so I added a half teaspoon full of yeast and its bubbling about every 20 - 25 seconds any ideahs?


Wino profile image

Wino 9 years ago Author

I'd love to make some blackberry wine but I've learned you can't buy any kind of bottled blackberry juice in a supermarket. Not even a blackberry flavored punch or anything else as far as I can tell. I guess it's only available from Whole Foods type stores. The blackberries just ripened here a while back but I wasn't able to pick any at the time. Will now have to wait another year.


Wino profile image

Wino 9 years ago Author

Something I noticed that was different with the apple juice was that after about 10-12 hours, it foams up quite a bit with a frothy head inside the bottle then backs off after about 24 hours then starts regular fermentation bubbling. I'm using my homemade airlock and it's putting a steady supply of bubbles into the glass of water.


Wino profile image

Wino 9 years ago Author

I'm glad it turned out to your liking, garrett. If you added more yeast on day 3, it really should have started bubbling again, but maybe yours was all done. It's hard to imagine being done in 3 days but maybe it's possible. Since your other post was 6 days ago, I think you may have been working on that batch longer than you think. I always take a sharpie pen and write the date and time on the bottle label that I add the yeast.

Next time, you'll probably want to make a larger batch so you can always have some brewing and ready to sip on. I just started a batch from pure apple juice a couple days ago. Sam's Choice makes some that is pure juice not from concentrate.


garrett womack 9 years ago

well my wine was done friday. i bottled it last night, drunk it all this afternoon. the most delicious wine i have ever drank. thank you wino!


badboy 9 years ago

what if i use bakers yeast


garrett womack 9 years ago

im not all into wine... im not into PH testing, and checking the temparature and chewing on my mash. this is my first alcoholic bevarage iv ever tried to make.

im on day 3 and it seems to me that all fermintation has stoped, no bubbles and my ballon is not getting bigger after a day and a half.

i added more yeast this morning and the ballon has done nothing. i took a small sample out to drink, it was really delicious, had more alcohol than any wine iv ever tasted, and had a great aroma. is it possible iv made wine in just a little over 3 days?


Wino profile image

Wino 9 years ago Author

I don't think I've seen any grape juice labelled as organic.


garrett womack 9 years ago

im on day one of your wine recipe. i used the ballon method and the ballon is already pretty full of air. i couldn't find a gallon of the sams choise juice so i got a quart. i also got the organic kind, which seemed like a smart idea. ill post back in 6 more days to tell you how it turned out.

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