How To Make Wine In Just One Week
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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 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. Concord grapes are blue but your finished wine is red. Don't ask me why.
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 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 sugar or corn syrup to the mix 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.
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.
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.
BASIC INSTRUCTIONS (for those with no access to commercially made supplies)
STEP 1:
Buy grape juice. Any flavor will work but I suggest grape. 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 a "natural" variety of juice that does NOT have preservatives. Vitamin C additive is ok and is not a preservative. Yeast will not do its job with preservatives present. Juice must 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.
STEP 3:
Screw the cap back on the bottle and loosen about one turn. 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.
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.
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
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Comments
I don't think I've seen any grape juice labelled as organic.
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?
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!
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.
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.
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.
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?
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?
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.
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.
Roger that, thanks for the fast reply I cant wait to get a taste!
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.
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 itll 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
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 :/
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.
hte 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
<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?
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!
I personally think lemon juice would be a very bad idea. Wine is made by yeast converting sugar to alchohol. 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.
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.
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 effect the wine?
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.
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
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 -
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/hub/Make_Your_Own_Wine
because I don't want to hijack Wino's hub any more.
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 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.
DONT:
- 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.
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.
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.
I really want to try this. Can other flavors of juice be used besides grape?
do you have to use yeast?
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 certian 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 thats a word).
how can you proof the wine
anyone whos actually tried this.
tell me if it worked.
was it "drunk"able.
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 tast but it seems to be getting better as it sits i am leting it age a few weeks.
is it high in alcohol
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.
Just poke a small hole in the ballon with a needle. The CO2 will excape 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.
Does this method work with apple juice
I made a gallon of wine about 3 or 4 months ago and its still fermenting.. I have no idea what to do exept watch it bubble.
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 doesnt 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!
...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!!!!!!!!!
..i hope u can reply now..i only have 2 days left..plsplspls!!!!!!!!!!!!!thanks!!!!!!!!!!!!!
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.
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.
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.
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.
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.
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, whats your thoughts on this
I bought 100% grape juice and added baking yeast with the ballon method I dont care much for taste, but will I be able to get drunk off of it? Just wondering I dont want to make this and just drink a very awfull tasting drink. Thank you for your time.
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 effect chemistry or taste.
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
only need a few cups of sugar per gallon
too much sugar messes things up
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....
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....
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 thumb tack and you are good to go.
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.
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
garrett womack says:
2 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 couldnt 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.