How to Make Wine From Grapes

Wine can be made from any type of grape that is available. Dark colored grapes, such as Concord or Muscadine, will make a red wine, while lighter colors will make a white wine. You can use store-bought grapes, or you can harvest wild grapes in seasons. Often, you can purchase special wine grapes during season at local farmers markets. Plan on at least a bushel of grapes for each 2 gallons of wine you plan to make.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 2-by-4, 4 foot long
• 1 6-by-6-inch square of plywood
• 1 3-inch nail
• Hammer
• Bushel of grapes
• 20 gallon stoneware crock
• Large sheet of cheesecloth or cotton sheeting
• 3 lbs. of sugar
• 1 package wine yeast
• Plywood lid with airlock attached for crock
• 4-foot length of food grade plastic tubing
• Bottles or jars with screw on caps

1. Create a grape masher by nailing the 6-by-6-inch square of plywood onto the bottom of the 2-by-4.

2. Remove stems from the grapes and wash the grapes under cool, running water. Place the grapes in the stoneware crock.

3. Use the grape masher to break and press the grapes in the crock. Mash until all of the grape skins have been broken and the juices released. Cover the crock with the cheesecloth or cotton sheeting and let sit for 24 hours.

4. Add the sugar to the mixture and stir until the sugar is dissolved. Allow the mixture to sit, covered with the cloth for 3 days.

5. Proof the yeast by mixing 1/4 cup of warm water and 1 tbsp. of sugar into a small bowl. Sprinkle the yeast over the top of the water. Watch the level of the mixture in the bowl. When it has risen to twice the original size and the yeast mixture is bubbly the yeast has proofed.

6. Stir the proofed yeast into the grape mixture in the crock. Place the plywood lid on top of the crock and fill the airlock half full of water.

7. Allow the wine to ferment in a 70 to 80 degree F room for 45 to 60 days or until the airlock ceases to bubble.

8. Place one end of the food grade tubing into the crock, keeping the end approximately 2 inches above the bottom of the crock.

9. Siphon the wine from the crock, using the tubing, into clear jars or bottles. Cap with the screw on lids. Serve chilled or store for up to 6 months in a dark, cool area.

Tips & Warnings

• To make a plywood lid for your stoneware crock, have your local lumberyard cut a circle 1/8 inch smaller than the diameter of your crock opening. Using a drill with a 1/4-inch bit, drill a hole in the center of the plywood circle. Press the tip of an airlock into the center hole and secure with silicone caulk. If you are using light colored grapes, be sure to use a wine yeast designed for white wine or champagne. Use red wine yeast for dark colored grapes.

References

• The Foxfire Book of Wine Making, edited by Lori Gillespie, Kelly Shropshire and Allison Adams, E. P. Dutton, Copyright 1987 by the Foxfire Fund, Inc.
• Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More, by Pattie Vargas, and Rich Gulling, Storey Publishing, LLC; Revised edition, 1999

Resources

• Wine Yeasts and Supplies

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