How to Make Grape Wine

Making homemade wine isn't as complicated as it may seem. You can use grapes bought from a store or purchase grape plants of various textures and tastes from a plant nursery. These need to be planted outside, and they will vine as they grow, so make sure you have enough room.

Difficulty: Easy

Instructions

Things You'll Need:

• Grapes
• Sugar
• Yeast
• Glass gallon jar
• Colored glass wine bottle

1. Mash the grapes with your hand or using a potato masher. There's no need to remove the skins first. To make it easier to mash them, use a large bowl. Don't be afraid to get your hands dirty doing this, the grape stain will only last two days at most.

2. Empty the bowl of grapes into a large gallon jar. It will work best if the container is glass. Use a spatula to scrape the sides of the bowl to get every last drop of mashed grapes.

3. Add sugar to the jar and stir it until it dissolves. Then add yeast that's been dissolved in warm water. Stir your wine again until all the yeast has dissolved in the mixture.

4. Fill the remaining space in the jar with warm water up to 3/4 inches from the lid. Cover the jar with cheese cloth to ensure air can enter the jar and the fumes can escape.

5. Place the jar in a warm place for up to 21 days. Remove the cheese cloth and strain the wine. Due to the fermentation process it will look like the wine boiled and settled on top. Strain this off the top and pour the remainder into a dark colored glass bottle.

Tips & Warnings

• To speed up the fermentation process, cover the gallon glass jar with plastic wrap secured with a string or rubber band. This will allow less oxygen to enter and could speed up the completion of your wine by seven days.

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[aizaku]

on 10/7/2009 http://how-to-make-wine.com/

[aizaku]

on 10/7/2009 Nice recipe, here is one i like:

Ingredients:

2 – 6 Lbs of Muscadines
(the more fruit the better flavor and body)
3 quarts of water
2 cups Table Sugar
1/2 teaspoon Pectic Enzyme
1 Yeast Nutrient tablet, crushed
1 Campden Tablet, crushed
1 pkg. Wine Yeast


If making more than 1 gallon, multiply all ingredients (except the yeast) by the number of gallons you are making.

DIRECTIONS:
1. Mix and dissolve all the ingredients, EXCEPT FOR THE YEAST, in a sanitized food grade bucket. Putting the fruit into a straining bag will help in getting it out of the wine and for you to squeeze all the juice out. Allow it to sit for 24 hours while covered with a towel.
2. After 24 hours, add the yeast and ferment for 5 days while covered with a towel. Be sure the mixture is kept between 72 to 78 degrees F. for proper fermentation. Once or twice a day, punch the fruit back down into the must.
3. Afte...