How to make Wine
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Why bother?
Now that wine is a supermarket commodity, what's the point in making your own? You will have your own reasons, but here are a few of mine:
- It's good fun, feels creative and fills the kitchen with summery smells.
- It's very cheap, wholesome, and surprisingly good.
- I live in an Islamic country where wine is not a supermarket commodity!
Will it be any good?
I'll be honest - it will taste like a decent vin ordinaire, and be none the worse for that. It will be on a par with the staple drink of millions of everyday folk throughout Europe. Because that's what we're making - everyday wine.
It is, of course, possible to make truly fine wine, but to do this you will need to follow a slightly more involved procedure:
- Buy a hillside with ideal aspect, soil and climate
- Terrace it and plant your vines
- Protect them from frosts, hailstorms, insects, neighbours
- Oh, and start about thirty years ago . . .
So, being realistic, our goal is a steady supply of wholesome and pleasant red, white and (if you really must) rose table wine.
Wholesome?
Guaranteed! This wine will contain no chemical additives or artficial preservatives. That is a promise you will not find many commercial winemakers making. Your wine is made from pure fruit juice and, drunk in moderation, will do you nothing but good.
What do I need to get started?
The good news is, you hardly need any equipment at all. You will need:
- One 5 litre (or 1 gallon) plastic drinking water container. (Not 5 separate bottles)
- One plastic pouring funnel
- Four 1 litre (2 pint) cartons of red or white grape juice with no preservatives
- 750 grams (a pound and a half) of ordinary granulated white sugar
- One sachet of general purpose wine yeast
Wine Yeast?
This is important. Please do not try using baking yeast. It will ferment, but it will stop too soon, leaving you with an oversweet, understrength concoction, often with a bready smell. Much the same is true of brewer's yeast, except it will smell beery. What a surprise!
If you are lucky enough to have a winemaker's supplier nearby, that's where to get your wine yeast. Don't be intimidated by the expert salesman - one sachet of general purpose wine yeast is all you need. If he offers you Campden tablets, vitamin B6, a hydrometer, a thermometer, a fermentation trap and a snake of plastic tubing, just smile sweetly and say no.
If you have no local supplier, there are plenty of on-line sources available, listed under "winemaking supplies".
Paraglider's Promise
If you do try making wine by this method and run into any problem, describe it in a comment and I'll do my best to help, or at least explain what's gone wrong.
If you have a go and it works out well (which is most likely) share your success to encourage others to join the winemaking community.
I'm also happy to answer queries about home winemaking. Although my starter method is simple, it is based on sound principles. Advanced winemaking involves more equipment and processes. If the interest is there, I'll base a few more hubs around the finer points.
Why not ask!
|
Techniques in Home Winemaking: The Comprehensive Guide to Making Chateau-Style Wines
Price: $13.26
List Price: $21.95 |
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Home Winemaking Step by Step: A Guide to Fermenting Wine Grapes
Price: $10.15
List Price: $17.95 |
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Techniques in Home Winemaking: A Practical Guide to Making Chateau-Style Wines
Price: $86.57
List Price: $18.95 |
Let's get started
Your grape juice should be kept at room temperature, not in the fridge. If it's in the fridge, take it out now and do something else till tomorrow.
Drink the 5 litres of water. Most people prefer to do this over a few days. When the bottle is empty, don't rinse it out. It's clean. It was full of drinking water, remember?
Day One:
Pour about half of one of your cartons of juice into the big bottle.
Add one teaspoonful of wine yeast, put the top on the bottle and shake it to buggery. (This is the correct technical term for this process as used by winemakers the world over, though a small handful still refer to aeration).
Leave it in a warmish place and take the rest of the day off. (Yeast is a living organism. Its comfort zone is much like ours. Think shirt-sleeves temperatures. You don't need to keep it in the dark, but direct sunlight will spoil it.
Day Two:
You'll notice it will have started bubbling. Add the other half carton of juice and one full carton, so the bottle is now a little under half full. Tighten the bottle cap then back it off half a turn. This is very important. Fermentation produces a lot of carbon dioxide gas which must be allowed to escape.
Take a 2 litre coke bottle and do whatever you want with the contents. I'm told it goes well with a Big Mac, whatever that is. We need it empty, that's all.
Pour 750 grams (about a pound and a half) of sugar into the coke bottle. A plastic funnel makes this a lot easier. Pour boiled tap water or drinking water onto the sugar until the bottle is about half full (1 litre or 2 pints). Shake it until all the sugar is dissolved. Don't add it to the wine yet.
Day Four or Five:
By now, the wine should be fermenting well. Add one more carton of grape juice and all of the sugar syrup. The level should still be below the shoulder of the bottle. Swirl the bottle to mix in the sugar syrup. Tighten the bottle cap then back it off half a turn, as before. That's it for today. You should still have one unopened carton of grape juice.
Day Ten or so:
The liveliest fermentation should have eased off by now, so it's safe to add the last carton of juice. The bottle should be filled to the bottom of the neck. Usual drill with the bottle cap. Now you just have to wait. Check the bottle cap every day, and watch for the bubbling showing signs of stopping, typically after two or three weeks.
Finally:
When the bubbling has stopped, or at least slowed right down to the occasional bubble, place the bottle in the fridge (not the freezer!) and leave it for about three days. The cold will halt the fermentation and will also help the yeast to settle to the bottom of the bottle.
Line up enough empty coke or water bottles to hold the wine. Very, very carefully, so as not to disturb the sediment, pour the wine into the bottles using the funnel. Get a friend to help by holding the bottles and moving the funnel from bottle to bottle. Fill all the bottles in a single pass, without un-tipping the fermenting bottle. This way, you won't disturb the sediment.
The wine can be drunk straight away, but it will improve in the bottle for several months. But don't even consider 'laying it down' or any such nonsense. It's not that sort of wine.
Cheers! You're now a winemaker.
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Comments
Thanks Compu-smart. It's simple and safe because the ingredients are already sterilised by pasteurisation. It's when you start using fresh fruits that you have to apply a little more technique.
I have never tried making wine, but I had a great uncle who made Mulberry wine. It was great!
Mgwhite - thanks for the read :) Mulberry is one of the best non-grape ingredients. Properly handled, it can produce a port style dessert wine. Cheers!
Hi, I like the sound of these directions. I made wine as described at http://www.warpbreach.com/6/6.html before, and while it was quite alcoholic it tasted awful. Your method looks way better. I'm planning to start a batch sometime in the next few days but I've got a couple questions. It'd be awsome if you or anyone could help me by answering them.
Can you recommend a source for the juice? I'm guessing health food stores or a larger supermarket. It should be in the fridge, not just the shelf right?
When you've added some juice but will be adding more later, should the extra portions be in the fridge or kept out?
Which kind of wine yeast should I use. You say "general purpose" but there seem to be a few different kinds when I look online. Is there some fancy term for "general purpose" or am I just being dumb?
Thanks a lot, I really appreciate it. I really enjoyed making the wine before, but it was gross so if I could actually make decent stuff without Too much effort, it would be amazing. Thanks again.
Hi KiefMan - Thanks for the read.
I can't recommend brands because I live in the Middle East and I'm sure the same brands are not available where you are. But any supermarket grape juice should be OK. What to look for is: No Preservatives. This is important because preservatives can stop the yeast from working. It doesn't have to be in the fridge, because it will have been sterilised already by pasteurisation (heat treatment). Until you open the carton, it is fine. If the supermarket has two or three different varieties, use a mixture, as all will contain different trace elements which will also help the yeast.
If you open a carton and use half (e.g. to start the yasst off) if the carton is re-sealable (most are) don't bother with the fridge. You'll be using the second half next day, so it's best to keep it at room temperature. Adding cold (or hot) liquids to fermenting yeast is never good.
General Purpose or All Purpose wine yeast is available from most suppliers under different brand names but all essentially the same. It's cheaper than the single variety yeasts (e.g. Champagne yeast, etc) and perfectly good for our 'vin ordinailre'.
Finally - this method works because of the selection of ingredients, utensils, etc. If you want to vary it, e.g. by using non-grape juices or fresh fruit, you may need to apply a little more technique. I'd suggest reading my partner hub, Winemaking Explained first. (There's a link at the foot of this page). Good luck, and let me know how you get on.
Hi, thanks for the reply! I'm planning to start this as soon as I find time to get to a wine-making store for the yeast.
I mentioned I'd used another method earlier. I was essentially mixing sugar water with some bread yeast, and then adding flavour using Cool-Aid (drink powder) when it was done fermenting. It was finishing around 8% alcohol according to my hydrometer, and we got used to the taste very quickly. A gallon of "wine" cost around $3 Canadian ($1Cad = $1.10USD) and 2 weeks to make. I taught a couple of friends how to do it too.
I could never think of any reason this would be any riskier than making wine using juice or fruit, but I was telling a friend about it yesterday and he wasn't convinced. I've made it for about 8 months without any apparent ill effects but now I'm worried that he might be right. I was under the impression that if it contains alcohol, there can't be bacteria in it, but what about other contaminants?
You seem to be fairly experienced, so what is your oppinion on this wine? Obviously it's not for connoisseurs, but its great when we're university students with hardly any extra cash. At the same time though, the last thing we want is to get sick! Especially if it's serious.
Thanks a lot, and sorry that my posts keep ending up so long-winded!KiefMan.
Hi KiefMan -
I'd say that's more of an alcopop than a wine. The biggest problem with it is that the yeast has no nutrients. Yes, there's sugar, but yeast doesn't live on sugar alone. It needs a source of fermentable nitrogen and also needs an acid environment, both of which are provided in a properly deigned fruit juice method. The trouble with fermenting without acid is that the enzyme reaction can produce undesirable by-products. I would say that you're unlikely to poison yourself, especially if you work under clean conditions, but for only a little extra effort and a little extra money you can produce something far more pleasant and wholesome.
When you take the plunge, let me know, OK?
I was asked elsewhere about the "technique" of stretching a balloon over the neck of a fermenting vessel as a way of managing the fermentation gases. NEVER DO THIS. Here's why:
We're not talking about dry clean Carbon Dioxide gas here. The balloon will inflate with carbon dioxide, water vapour, spray from bursting bubbles, and various trace gases that are better out than in, e.g. hydrogen sulphide. This cocktail will coat the inside of the balloon. It is acidic (carbonic acid) and will attack the rubber of the balloon. Then it will drip down the inside of the balloon and end up back in your wine, giving all sorts of off flavours.
Either use the loose screw top method described in my hub (above) or, if you are using a glass demijohn, use a proper fermentation trap. Balloons are for parties, ok?
Paraglider, thanks for the tips on sugar for my apple wine that im trying to produce. Many thanks for also mentioning your page here for me to find. Im finding that your recipee does sound better and more thought out then the one on the other sight. Im now on day 6 of my wine looking good hopefully it has a good taste in the end. Im finding that after this Im going to try and do it in a little more proffesional way for a deeper taste. I will let you know how this first batch turns out.
Hi Paraglider, I'm taking the plunge! I just got back from a local wine & beer-making store where the people were extremely nice. They naturally asked me what I was planning to do, so I summarized your website, expecting them to be horrified. Instead they seemed curious and amused, and then gave me a free packet of yeast on the condition I would bring them a sample when I'm finished! They definitely just earned a future customer, as I'd like to try making beer someday too.
I just completed the requirements for day 1 and can't wait to see how it turns out. Thanks for everything, I'll keep you posted.KiefMan.
That's great - good luck! Are you going for a red or a white?
Its a red this time, but I've got enough yeast left in the packet that I'm considering making a batch of white too. I usually prefer drinking red, have you found that one works out better than the other?
PS sorry for the double post, not sure why that happened and I have no way to delete one.
Both work, but the red usually tastes and looks more authentic. The white made by this method is usually a slightly darker colour than most commercial white table wine. That's just because the white grape juice you can buy in supermarkets often has a lot of muscat grape in it, because it's sweet and good to drink fresh. But it is rather dark, and the pasteurising for packaging also darkens it.
Hi Paraglider, I've got a question. I started my batch 3 weeks ago, and it's still bubbling along without slowing down much in the last couple weeks. Shortly after I started this batch I tried making some another way using canned juice. I'd tried it before and it only took a couple weeks to finish, but this time everything seems to be taking way longer. I'm guessing the cold weather is causing this. I live in Canada, so its about 1 degree celcius out, and is about 20 in my room. My radiator is barely warm, I'm not even sure why its not freezing in here. How can I heat the wine slightly so that it will finish in a reasonable amount of time? Thanks!
Hi Paraglider, I live in the Middle East too. could you please recomment a brand for the juice. thanks!
Hi KiefMan - Glad to hear it's going well. Even at 20 degrees, I'd expect it to finish within another week, and just waiting for it is going to be better than heating it. You can try lagging the bottle (outside!) with a jumper or something. It doesn't heat it of course, but it traps the heat released by the fermentation and can speed things along. When it tastes dry (use a drinking straw - don't tip it) a couple of days in the fridge will stop it. Or a couple of days outside, in Canada! Once spent a winter in Montreal - that was cold!!
Hi Shaheen - mostly I use Safa grape juice from Megamart, in Qatar. But they are all much the same. Just be sure it says No Preservatives on the carton.
Thank you Paraglider. This brand is avalible in Dubai and i am going to follow your instruction today.But there is a one more quastion.How can i provide winemakers yeast here? If i order on line, will it shipped in islamic country??Anyway i will do it with bakery yeast.
I got mine hand-carried in by an Aussie mate coming back from holiday. I've never tried mail-ordering it into the Gulf. Good question! The baker's yeast will work, though it might not fall clear quite so well. If your first batch turns out too sweet, cut back a little on the sugar next time. Baker's yeast doesn't always go all the way, but mostly it's ok.
If you're in Bur Dubai, remember to visit The Paranormal Hotel, the place I named myself after!
Good stuff. Here is a way to kick start that thirty year lead time you mentioned. There are vinyards that sell saplings of their expertly cultivated, multi-generational vines. Can't beat that.
Mortimer - There are indeed, though you still need a good place to transplant them into. My grape juice method is just a good honest standby while you research the possibilities of going for true quality. Cheers!
Couldnt I technically add everything at once instead of exposing the mix to the air so much? I was thinking about getting the juice room temp., then adding the sugar, stir the mix, and finally add yeast, shake, put my top fitted with an airlock and forget about it. Wouldnt this work just as efficiently???
Hi Joe - no, it would actually be less efficient, for many reasons. If you add yeast to a full gallon it will take longer to get started. It's much better to start the yeast in about a pint of well aerated juice. Also, by your method, because your jar is full, when the fermentation does get going, it is very likely to froth right through the fermentation trap, making a horrible mess. In my method, though the jar is not full until quite late in the proceedings, there is not exposure to the air, because, from day one, the wine is protected by a blanket of Carbon Dioxide. (By the way, you should never just forget about airlocks, because they dry out if you don't attend to them regularly. I prefer the loose cap method for juice wines). Thanks for the question :)
U are right about the frothing...I filled one of the jugs almost to the top, and found alittle mess this morning. The other jug Im making is doing just fine. (Its not all the way filled like the other) I was thinkiing about dumping some out or just leaving it and just dealing with it until the fermentation calms down. All and all, the fermentation seems to be doing very well! Another concern I have is about bacteria. I forgot to sanitize one of my airlocks and a measuring cup on accident. The measuring cup was rinsed with very hot water then boiling hot sugar water was poured in it. (I was using the measuring cup instead of a funnel because it had a spout) How will I know if bacteria infested my wine?
You are unlikely to get bacterial spoilage in a wine made from pre-packed juice, especially if you use new drinking water containers as suggested. If you are using fresh fruityou have to be far more careful with sterilisation, because most spoilage comes from infection of the original fruit, or from fruit flies attracted to the pulp. If you think about it, what self respecting fruit fly is going to land on a dry measuring cup? Once the yeast takes hold, you are usually pretty safe. Let me know how it turns out, ok?
Hi Paraglider, I got back home from vacation today and checked the wine using a straw like you suggested, and its done! It's sitting in my fridge now, alongside 2 other batches I made using different yeasts and juices. It tastes quite nice right now and I imagine it'll get even better when it can age a little longer. Thanks so much for all the help and being so patient, you're awesome! I've been telling my friends about my wine making all along, and thanks to you I'll be proud when they get to try some. Thanks again.
KiefMan.
KiefMan - That's great, Thanks for reporting back - Cheers!
Does it ferment quicker when heated...I was reading most reds are keeped between the mid 70s to lower 80s during fermentation. Anyhow, mine hase been at 78 degrees roughly...Cracked open the jug today to get alittle smell, and it smelled like it had a high alcohol content already. (sweet but strong!) I have a little heater blowing in my closet, or else it seems like it would be too cold. My packet of yeast said to keep it between 64-86. The other guy said his temp was at 20...I think the yeast would die, no? Hooray for trial and error and supply stores! Keep ya updated.
Oh BTW its only been brewing since Sat. Im not trying to rush it or anything...
Yes, it goes faster when warm, but only up to about 80. Much above that, you risk killing the yeast. Remember that the fermentation releases heat, so the fermenting wine can easily rise a few degrees higher than the ambient temperature. I'm pretty sure the 20 means 20 Celsius = 68 Farenheit, which is fine.
Hi Paraglider, I hope I'm not bothering you with all the questions, but I've got another. I'm not sure what's gone wrong but my three bottles of wine seem to have all gone bad. I've tried to figure out what I did wrong but with my limited knowledge its hard to find out. They have a sortof rotting smell, and I almost was sick from having a sip from one. I did not transfer the wine from its original container until this week, so it was sitting with the slime in the bottom for quite a while after fermentation was done. Would that have caused this? I'm quite disappointed, but not giving up yet! Thanks again, KiefMan.
That's a shame because it seemed to be going well. It's quite important to get the fermenting bottle into the fridge as soon as the fermentation has stopped, to clear the wine and pour it off the sediment as soon as possible. The sediment is not stable, and will break down (start to rot) if yu leave it in there. The other thing is, after getting rid of the sediment, the wine should not be open to the air, i.e. the bottles should be capped.
Yeah I tried a couple tips on the internet to try and salvage the stuff but its pretty much garbage. Oh well, I'll just have to try again! How much of a difference does it honestly make using wine yeast? If I can get away with bread yeast it would make the process a lot simpler...
Thanks, - Kiefman.
Any wine yeast can deliver 12 - 13 % alcohol without sticking (if the must is properly balanced). Bread yeast is not guaranteed to go all the way. It might, but it might not. It's not what it's bred for, after all. Also, wine yeast tends to be more sedimentary - i.e. it clears better.
I am a wine lover but I think I'll stick to the drinking versus making it but thanks for educating me in the process.
My pleasure. I started making it when I was too poor (as a student) to buy it, and now make it mainly for fun. Cheers!
hey Paraglider, that was extremely interesting. thanks for spreading your knowledge around. I actually, just started a batch using the method of dumping everything in at once.(and the Balloon on the top) your recipe says that stages are better, and by the way, this is the first batch i've ever tried. i wish i had seen you first, your recipe sounds more logical, but i can't stop now. i will let you know how the other guy's recipe works out. if it doesn't, i will certainly try yours next.
Hi Florida - it will probably work, but it is taking a few unnecessary risks. Let us know how it goes.
I was looking for a way to make mulberry wine and found your site. Just what my husband and I are looking for. Simple,thrifty,healthy and down to earth good. My question is can I use mulberry juice instead? If so how many pounds of berries do I need and how should I extract the juice from them for making wine? Plus I have also been told I need to add some grape juice as mulberry wine isn't good on its own. Is that true and if so what ratio of mulberry juice to grape juice should I use?
Hi q.new - If you want to use the method on this page (good if you want the wine to be ready for early drinking) then do this - Follow the procedure using supermarket grape juice until the start of the section called "DAY 10 or so". Then switch to mulberry juice. For a table wine, 1 litre mulberry to 3 litre grape is good. You'll still get the mulberry falvour without it tasting like a cordial.
The mulberries should be completely fresh and very ripe but not over-ripe. Depending on how juicy they are, you'll need 3 - 4 pounds. Put them in a big plastic bag and squeeze by hand till the juice is running. Pour it through a nylon seive (not metal) Don't try to get every last drop of muddy juice, and don't filter it or it will lose its freshness. Cover it and let it settle for half an hour, then add it to the fermenting must. Then carry on with the method as described.
Now, if you really have huge mulberry crop, you might like to try a dessert-style wine, but first you'll need to learn about pulp fermentation and how to use sulfites. I'd advise leaving that till you've had a few successes with juice.
Sounds pretty good!!!! But i'm thinking about using pineapple juice and butter as for the fruit content, do you think that's a good idea?
Hi Scott - I would steer clear of pineapple juice, because it's not really a juice! Technically, it's a colloid - tiny particles of pineapple solids suspended in an almost clear watery 'liquor'. If you like pineapple flavour, use 3 cartons of white grape juice to 1 carton pineapple. Taht way, you'll still get a wine, but with a pineapple scent & flavour. In the method above, make the pineapple the final carton. And let us know how it goes, ok? (oh, and butter - no!!!)
Sure! I'll go to my local supermarket and ask for wine yeast! I'll never be caught :P
Kuwaiti - you have a point! Next time you're going abroad, maybe?
I like the idea of making wine, it must be good for you.
RA - I think so too. It's nature's way of preserving fruit juice.
Great idea - I'd never have thought of starting out with packaged grape juice!
Here's a simple cherry brandy recipe - dump in cherries and sugar into 3/4 of a bottle of brandy, cap and open after 6 months - tastes divine, Don't throw those cherries away - they make a great topping for vanilla ice cream!
Shalini - if you try it, let me know how you get on, ok? That cherry brandy method is very like the damson or sloe gin formula. It doesn't save any money of course, but it's good for Christmas time.
I'll let you know Paraglider - I do intend to try it.
Hi Paraglider
i used to make wine in an islamic country too. Said country used to sell cases of grape juice in hingetop bottles and big bags of coatse sugar with a picture of a faoming mug of beer on the front!! unfortunatly no wine yeast so we just used baking yeasts. I made a lovely country wine from oranges, I don't remember the quantities but we did have to bake half the orange peels and add them so it was very aromatic and did benefit from being down for 6 months or so.
I keep threatening to make some now i am home.
good hub thanks
cflynn - that sounds like a Saudi escapade!? Even in Saudi, if you're not selling it or appearing 'out of sorts' on the streets, no-one really minds too much.
well spotted paraglider yes it was Saudi !!
how drunk will this wine get you?
That depends on how much you drink! It is the same strength as most commercial wine. That's about 3 times stronger than beer and 1/3 as strong as spirits. But that's not really the point, is it?
Thank you Paraglider - I just bottled it and it tastes great - just had a swig :)
Hi Shalini - thanks for telling me. Did you go for red or white?
Red - going to try white the next time!
OK - good luck!
Very nice hub about making wine! My husband makes wine, and I'm going to suggest that he try your method because his involves a little more work and more ingredients. I really like the way you've sectioned the steps in an easy to follow manner. I've actually been thinking for days about writing a wine hub myself, but that's way down the road. Would you mind?
Have you ever tried tomato wine? It looks and tastes like tequila. It's very strong, and not my personal favorite, but it is interesting. :)
Thanks for a great informative hub.
Hi Pam - I used to make a lot for fruit blend wines at home, but here in the Gulf I'm not wanting to amass equipment so I just stick to the supermarket juices.
About tomato wine - the strength can only come from the sugar, and the yeast can only reach about 14% before it dies. A lot of the stories about very strong home-made wines ar a bit misleading. The truth is that some are slightly poisonous and so give a raging hangover, but that's not quite the same as strength.
Chuck has a good wine hub too, but I'm sure there's room for a few more!
Thanks for sharing your favorite recipe for wine!We used to enjoy making wine at home as well,about 3 months before Christmas.
Purple Perl - nice profile image! Thanks for the visit. 3 months before Christmas is good timing :)
hello paraglider...sounds like a smart way to make some wine and not have to invest an arm and a leg...great idea...pylos
Well day one was today. We will see how it turns out.
I never would have thought of the wholesome part. I'm learning so much about doing things at home instead of purchasing them to help the health of my family.
Pylos - thanks, give it a go?
NyQuil - it should be well on its way by now?
RGraf - home wine-making, like home cooking, puts you in the driver's seat.
Hi Paraglider, we are also living in a dry country and are looking to use your recipe here. We do have a primary/carboy though, (sneaky buggers aren't we?), and are hoping to use these rather than just 1 gallon jugs. Have you any experience with increasing the quantity you are making per batch with this recipe? Also, how necessary is it to refrigerate, (primary is a bit large for the fridge.)? We are thinking we can just go ahead in the primary and then transfer out into the carboy without refrigeration once the fermentation has slowed and SG looks good, (yeah we have the hydrometer as well), but would like an opinion from someone who has a clue.
Thanks so much for posting these tips and for helping us out. Take care!
Amateur - refrigeration is good but not essential. Two alternatives are - a second racking after about a month, or, an extra week or so before you decide it has finished. (Or pick your season - most countries have a cold snap, even Qatar!)
nice idea
Go for it :)
Awesome, thanks for the tips.
Great advice Paraglider! Have been making wine on and off over the years and had some good results and bad ones. This juice method only occured to me yesterday so I was glad I came across you! Will let you know how it turns out!
Thanks Jerry - my juice method is pretty reliable for a good standard everyday wine. Whole fruit wines can reach a higher standard but there's more to go wrong too. Good luck.
hello, its my first time doing homemade wine.. I just have a Q
I've shaked the bottle quite a lot on the first day so is that ok or it will affect the rest of the process ?
That's fine, on day one. It helps dissolve oxygen which the yeast needs in its early growth phase. But try to keep it still for the rest of the fermentation process.
Dear Paraglider,
Can you please let me know in Dubai, where I can get the Wine Yeast ???
I am making some wines at home, since 2006 for my personal use...
All these days, I am using the baking yeast... added three times but little by little... like Day 1, Day 10 and Day 20. (some times, sugar also little by little)
I made wines with Indian Ginger, Indian Gooseberry, Pineapple and Plantain. Each production will take 40 days.
If I can get Wine Yeast, It will make big difference.. It seems.
Best Regards,
Rajeev
Hi Rajeev - That's not so easy. You'll certainly bever find it in any shop in the UAE. Brewer's yeast is easy to grow from the dregs of bottled guinness, but wine doesn't usually contain any live yeast by the time it reaches te shelves. I got mine from a friend coming back from holiday, and of course you can always perpetuate it by regrowing from a lottle of the lees. Sorry, not much help, was I?
hi again.. am not using a wine yeast becuz we don't have it here in bahrain, so should I put more yeast or what ?.. and are there any other things that I need to change or do becuz of that ?
also, are the gasses from it toxic ? I mean if I put it in my bedroom am I gonna have problems even if I opened my window?
kbh - extra yeast doesn't help. Yeast isn't an ingredient; it's an organism. It grows. It dies when the alcohol kills it off. Adding more of the same doesn't help. The gas is mostly carbon dioxide and not toxic. Don't worry!
well... that's not what wikipedia and other sites said :p
http://en.wikipedia.org/wiki/Carbon_dioxide
CO2 is toxic in higher concentrations: 1% (10,000 ppm) will make some people feel drowsy[citation needed]. Concentrations of 7% to 10% cause dizziness, headache, visual and hearing dysfunction, and unconsciousness within a few minutes to an hour.[3]
kbh - everyone knows that high concentrations of CO2 are harmful, but we're talking about one gallon of wine bubbling in a room. You (as a human being) breathe out far more CO2 than the wine does, yet people seem to manage to sleep together without killing each other. Usually.
If I was making wine on a commercial scale, I wouldn't sleep in the fermentation room. Happy now?
in the last step u said "and watch for the bubbling showing signs of stopping, typically after two or three weeks"
do you mean 2 or 3 weeks after the 10 days or from the beginning ?
2 or 3 more weeks - how long depends on temperature, sugar content and the presence of nutrients, so I can't be more precise.
Pretty much the same way I make it. But I do add bentonite and chitosan to mine, which are pretty natural. I avoid stuff like metibusulphite and potassium sorbate.
when I finish, can i put it in the freezer just 5 or 10 minutes to make things faster ?
Trisomy - Bentonite will speed up clarification but it will also remove some nice stuff (though with a fruit juice wine it's doubtful if you'd notice the difference). If it works for you, don't change it ;)
kbh - stick with the fridge. The freezer rmight just freeze it solid, or separate the water (ice) from the alcohol. This is called freeze distillation. Can be dangerous (and is usually illegal)
(In 5 or 10 minutes, the tiny particles will not sink to the bottom)
I'm on day 3 looking forward to tasting!
am on day 20 and it's still fermenting... but it's less than before..
I hope that it stops soon ;p
It's in the fridge since 24 hours may be :p do I have to wait the whole 3 days ?
It seems that everything stopped in it
Hi kbh - No there's nothing magic about the three days. If it has stopped and fallen clear, go for it.
i want to try this and was wondering how can i make the alcohol level in my wine stronger?
i just looked at a site that showed how to make soda and maybe i missed something or didn't understand it correctly but. the ingredients and instructions look the exact same! with the fermintation and the yeast stuff! so maybe you can help me. what is the difference between making soda and making wine if it (to me at least) looks the same???
Hi Ozi - You don't ferment soda. The method on this site is for making table wine of around 12% alcohol. Don't worry about trying to make it stronger. There's no point - just drink another glass!
unfortunately it has rotting smell ? I think ?
a horroble taste also, it's not even drinkable :p but I've done everything in the correct way I think, dunno why is that
kbh - sounds like a serious case of bad luck! Something might have infected it, airborne bacteria or wild yeasts. It's rare, if you've been careful at each stage, but it can happen.
Paraglider, i have stared making wine. not exactly your way, but a hybrid of the lazy boy's method and yours. my wine tastes alright but i was thinking of adding some spices to it. if im going to to that, what kind of spices are good, and when do i add them during this process?
g17 - You can get mulled wine spices ready mixed, mostly cinnamon, cloves, nutmeg, to add to wine when you heat it up. I don't much like the idea of spicing a complete brew though.
Mine came out great. It tasted better (people told me anyway) than cheap wines you can buy at the liquor store. Thanks for this!
NyQuil - that's how it should. Thanks for telling me :)
What sort of results would I get if I just lazily chucked the juice, yeast and sugar together and just left it?
Andrew - it might work fine, but would take longer to start, during which time the risk of spoilage is higher. When the fermentation does get going, the chances are that it will froth over the top, making a sweet sticky mess.
Sounds quite nice. I have some experience making homebrewed beer with which I've had varying success. I think I'll have a go at wine soon if the only specialist ingredient is wine yeast. I'm lucky in that I have three homebrew outlets within a radius of a few miles where I live although probably only one of them does wine yeast.
I usually use brown sugar in beer, I think you can significantly shape the flavour depending on what sugar you use. I guess white sugar is better for wine. I think sugar made from beetroots would be a good choice being a sweet dark red vegetable. Though fructose sugar could be more appropriate as it comes straight from fruits. Who knows, there could be a sugar out there made entirely from grapes!
Hi Andrew - brown sugar goes well in a beer recipe, but in wine the darker colour and carmel taste are a bit out of place unless you are deliberately trying for a Madeira style. If you have access to properly ripened wine grapes, you don't need to add any sugar at all. The OG of the juice is high enough by itself. So there's your sugar made entirely from grapes - inside the grape!
Hello, i made my wine 3 days ago grape concentrated random amount of sugar random amount of baking yeast but the sugar was definitely more then the yeast first day was fermenting well second day it stopped or at least i think it did, i added more yeast and sugar and gave it a shake and it started fermenting again so now day 3 it stopped again should i do what i did yesterday ?
Bandar - If you've used grape concentrate and sugar, it might be too sweet to keep fermenting, especially with baker's yeast. I'd suggest putting this one aside and trying my grape juice method. Random is never a good way!
btw i wanted to taste it before i start over and it tasted sour is this good or do i definitely need to start over now ?
It shouldn't ever taste sour. Before fermenting it should be sweet. There has to be some acid in it (from the fruit juice) but not so much that it's sour.
yeah i think it turned in to vinegar nevermind i will do it again but this time I'll follow your instructions
Hi paraglider-
thanks for posting this-- I hate to bother you but I have a question-
I live in a tropical climate (thailand) where it's constantly in the mid to high 90's- and it's pretty humid and I'm not all that interested in keeping an airconditioner on all the time for the sake of fermenting... do you have any suggestions? is it absolutely necessary for the temperature to stay in the 70's, and how does humidity effect it (if I can't find a dry place)- I might be able to find a dark corner but I don't know that I could keep the temperature any lower than 95 (in fact I'm looking at the thermometer and it's 105 degrees- inside)
I like wine but it's rediculously expensive here- There is a cheaper Thai made wine but it's still at least $10 USD for a bottle-- so I would rather just be able to make my own-- I don't know of any place I could get any sort of equipment or even wine yeast, though. Maybe someone from a tropical climate has some tips for me? :)
pjh - that's a tricky one. I've never tried making wine at these temperatures (here in the Gulf it's even hotter, but AC is everywhere). The theory says it shouldn't work because it will kill the yeast. But yeasts are not all the same and possibly there are strains that are more tolerant of heat. The other problem is that fermentation generates heat and usually runs a degree or two above ambience. I'd suggest cutting back slightly on the sugar and using a baker's yeast as an experiment, but I'm not optimistic.
Hi Paraglider- thanks for the quick reply-
I've just found a few strains on a website that can tolerate up to 95- but it would be too spendy to have it shipped here-- I just found another place here in Thailand that makes wine yeast and am looking into it so maybe it will have the high local temp. tolerance-
in the mean time, I may experiment with your suggestion and see what happens!
I've just thought of maybe getting a small cooler where I could keep the temperature down-- I suppose that could work?
pjh - there's always a way. If you do experiment, let us know how it goes, OK?
Hey Paraglider, I've just started a batch- I found "instant yeast" so I don't expect a whole lot but if I don't try I'll never begin (ha!)- I'm into the 2nd day and it seems to be fermenting-- I'm just going to try the primary process in the ambient temperature of my home for now, see how it goes and go from there.
I have to admit, reading up on the wine making process on other sites makes it seem like a very daunting task-- I've never been brave enough to try until I found your directions... they seem to make the most sense and definitely the most approachable. Other directions that are "simplified" just seem unsafe to me... especially the balloon thing- I don't like the idea of balloon rubber mixing in with the wine... :O
thanks again for sharing your experiences and expertise!
Hey Paraglider- I'm on the 10th day and just put the last carton of juice in-- I fixed the high ambient room temperature problem by partially submerging it in a cooler filled about half way full of water, I've been able to maintain a good steady fermentation throughout. That could be a good remedy for people in tropical countries who don't run the AC all day.
I took a whiff of it and it's definitely wine and definitely alcoholic-- it has a very robust fruity smell, but the alcohol nearly burned my nose hairs so hopefully that will calm down over the next few weeks. I hope the fruitiness goes away some, is that normal for this way of making wine?
Hi pjh - impressed with the ingenuity for temperature control! Yes, at this stage it will smell very fruity but that will ease back and become more wine like towards the end of fermentation. Also at this stage the aroma is being carried on wet CO2 which will nip the nostrils. It sounds as though all's going well. If you carry on with the hobby, do try to find a source of wine yeast. It is more reliable and clears better at the end. But definitely no balloons!
Hi Paraglider, I knew there was a simplified recipe for wine but I've been surfing the net for over an hour to find this info!
Bought some wine yeast along with a few other items inc a demijohn, airlock and sterilisation powder earlier today. Gonna give this recipe a go.
I brewed so called wine making kits years ago but forget most of the processes. Would adding yeast nutrients to the process speed up or improve the results?
Also thinking about adding a lemon and/ or lime to perk up the flavour, would it be a wise choice?
BTW notice this thread has been going 2 years! Good job! I'll be getting my juice tomorrow.
GlentoranMark - yeast nutrient can't do any harm and if you're working in cooler climes it will help. For red wine, better than adding lemon or lime is substitute one carton of cranberry juice for one of the grape juice cartons in the method above. For white wine, yes, some fresh lemon juice can help. Good luck!
Got my batch on, added the first full litre by mistake but doubt it will make a difference. I'm using grape and peach 30% concentrate, afaik it has no preservatives. Gonna have a go at nettle beer over the weekend, another easy (and quick!) recipe.
Thanks paraglider, I'll tell you how I got on in a few weeks :-)
Hi Paraglider- little update here after about 2 weeks - being the impatient rookie that I am, I had to give it a little taste test, so I gently poured out about a half glass. It's still fermenting but the bubbling has slowed down significantly- I'll try my best to explain the "first taste" , it's actually surprisingly ok- it reminds me of a slightly watered down merlot with a bit of a "nip" to it (but not much of a kick) I think the CO2 is still working itself out (thus the nip) and the yeast may not be punchy enough to give it a 14% alc. kick-then it had a bit of an "enzymatic" aftertaste that popped up a few minutes after the last drink- which is probably because it's not yet completely fermented or could be the live bakers yeast, I imagine-- I didn't notice any kind of breadiness, though- I'll have to find some wine yeast anyways.
nonetheless, I'm sure it will improve significantly once I get it into the bottles- it seems to be going down the right track-- can't wait to get to the final stage.
Good job on the recipe. I've searched every imaginable site on the internet and have yet to find one quite as original as yours.
phj - sounds encouraging. If it's still fermenting it will gain a bit more strength and 'vinosity'. If it ends up genuinely dry but is still not strong enough, on the next batch you can slightly increase the sugar, by 50 grams extra, or so.
Thanks for commenting on my method. It's designed to work, not to make a mess and not to require any outlay on equipment. But check out my other winemaking hubs for more advanced methods if you get more involved.
Well, I poured my juice in, added a teaspoon of wine yeast...shook it and shook it up. It's day two and nothing is happening. No bubbling. Did I do something wrong?
Kohl - at this stage you're not looking for frothing or fast bubbling, just a few foamy bubbles at the edges if you swirl the bottle. If there's really no life, possibilities are: preservatives in the juice, too cold, old dormant yeast. Any help?
Well, I used welch's grape juice...I was told there were no preservatives in that. My yeast is brand new, ..just got it. How warm should the room be? Thank you.
Should be round about 22C or 72F, give or take a few degrees either way.
Okay, thanks.
hi Sir Dave, Oh how id love to make wine and watched how do they do that in Cali === simple steps but not so simple, must be frustrating when you taste at first then you wont like it,
you made it simple though....are you still making it there in Qatar now?
Just about to start again. The daytime temperature until now would kill off the yeast, as I don't ran the air con when I'm out at work.
My favorite part of your instruction was the first part, it would be wonderful. Is this wine you make a bit sweet? How sweet? I remember my grandfather made wine and it was way too sweet. But it sounds like fun. Making anything homemade is a great experience.
Dolores - no, not sweet. Most of the old country recipes were too sweet for modern wine-drinkers' taste. My method, if you use a proper wine yeast, good unadulterated grape juice and the specified amount of sugar, will ferment through to dryness at around 12 to 13 % alcohol. Why not give it a try?
compu-smart says:
2 years ago
Sounds very tasty and simple to make..