How to Make Money by Brewing Your Own Wine at Home
A Business Opportunity
When I started working after finishing college, I delved into my hobby of making wine at home. What excited me most was my ability to replicate the miracle at Cana in Galilee by Jesus, only that mine was really not a miracle. It was the outcome of my experiment that interested me the most. The product was safe and palatable.
I managed making a variety of wines, some of which became favourites with my friends. The business of wine-making might appear to be impossible to those who have never tried it. It can however be very interesting and challenging if you put your heart to it.
The following procedure will enable anyone to make the drink at home. The only hitches are your ability to be hygienic and patient. Wine contaminates easily and also takes time, a long time, to mature.
Wine made by the Author
Most of these apparatus can be purchased at your local laboratory equipment shop.
a). A big clean bucket and lid
b). Muslin cloth (A fine delicately woven cotton fabric. Its substitute is a sieve)
c). Fermentation jar (See photo)
d). An airlock (See diagram)
e). A rubber bang or cork
f). Sterilizing chemical (Sodium Metabisulphate)
g). A thermometer
i). Good firm ripe fruit. Ensure the fruit is not under or over ripe. Do not use fruits containing pectin. Fruits containing pectin are suitable for making jellies and jam. The best fruit for wine making are; Grapes, Pineapple, dates, Tomatoes, Carrots mixed with Raisins. Use only one of the stated fruits at a time.
ii). Brown Sugar
iii). Wine-making yeast (Substitute is dry baking yeast)
iv). Tannin – an organic compound used to clear particles in the wine, forcing suspensions to settle to the base of the jar (Tannin is available in shops but you can improvise and prepare it by boiling ½ a teaspoon of dry tea leaves in a little water).
Tumblers, Fermentation Jar and Rubber Bang
Red Wine in a Tumbler
- Sterilize all equipment using sodium metabisulphate
- Chop the fruit after peeling and removing seeds, and put it in the bucket
- Boil water and pour it on the fruit in the bucket while still hot. This sterilizes further and also helps to extract juice from the fruit pulp
- Allow to cool up to 28oC. Add wine-making yeast, sugar, then stir with a clean ladle
- Cover the bucket with the lid lightly and allow to ferment aerobically (In open air) for one week until the bubbling and production of sweet smelling gas ceases
- Use the muslin cloth or sieve to strain and separate the wine juice (Must) from the pulp
- Pour the Must into the sterilized fermentation jar and add sugar and tannin
- Fit the airlock onto the rubber bang and plug it into the fermentation jar’s mouth
- Pour clean water into the airlock and allow the Must to ferment anaerobically (In the absence of oxygen) for three weeks at 26oC. A rise or drop in temperature spoils the wine
- When the bubbling stops and the wine is clear, pour it in special wine bottles, add a teaspoon of sugar to each bottle and cork the bottles. Let the wine mature at 26oC for as long as possible. I occasionally prepared wine in January and matured up to Christmas day.
Pineapple wine matures after one month. Other wines taste better after 6 months to 12 months. Remember, wine gets better with time. Avoid opening wine bottles to taste wine before maturation. This contaminates the wine very fast.
Various fruits produce a variety of flavours. Pineapple has a pleasant taste, though rather acidic table wine. Dates produce a thick, dark-brown potent drink (Port wine or Porto) which is best taken after dinner. Tomato wine is also quite acidic. My best wine was surprisingly made from carrots and raisins. The end product was a golden coloured wine which tasted like sherry. The addition of more sugar to maturing wine produces a bubbly champagne-like wine.
Wine is best served in wine glasses (Tumblers) after chilling with ice cubes in a bucket. Wine that bubbles should be served in wide-mouthed tumblers while other wines are better in narrow tumblers.
Apart from joining wine-making groups in your area and participating in annual contests, wine-making offers a business opportunity. To commercialize your idea, you need a license to ensure quality control.
It is written “Do not be filled with wine in which there is dissipation but be filled with the Holy Spirit” Ephesians 5:18. Strong drink is not for Kings and Princes but for the sick and those who are dying. SO, THINK ABOUT IT.
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