How to Use a Juicer to Make Wine


Like millions of Americans, you might enjoy drinking wine but have no clue how it is made. The process of making wine is easy, provided you have the right tools. If you have the patience to wait one year, you can drink homemade wine made of any fruit you desire.

Things You'll Need

  • A variety of fruit
  • Large stainless steel pot
  • Juicer
  • 2 carboy fermentation vessels
  • 2 airlock caps
  • Funnel
  • 4-foot-long plastic tube
  • Yeast from a brewing store
  • 2 lbs. of sugar
  • Place your fruit in your juicer to extract its juice. You may use any type of fruit you wish to make your juice. The amount of fruit you will need depends on what fruit you use. You want enough juice to completely fill your carboy. Never add water to your juice just to fill the carboy.

  • Add sugar to your juice. Start with a ratio of 2 lbs. of sugar for every 1 lb. juice. In the future, you may add slightly more or less sugar depending on whether you prefer a sweet or dry wine. Another fact to be cognizant of is that more sugar will increase the alcohol content.

  • Sterilize your carboy with boiling water. Once it is sterilized, you may add the juice and sugar mixture to the carboy through the funnel.

  • Dissolve the yeast into a cup of warm water so it can activate. Let it sit for 5 minutes and then add it to the fruit juice mixture in the carboy. After the yeast has been added, put the airlock on the carboy. When you see a bubbling from the carboy, it means the yeast are consuming the sugar and turning it into alcohol.

  • Store your carboy in a warm area, a little above room temperature, for a month. After a month, you should see a white layer of dead yeast at the bottom of the carboy. The dead yeast will taint the wine and thus should be removed.

  • Elevate the carboy on a chair or counter. Remove the airlock and insert the tube into the carboy. Begin sucking the other end of the tube to draw the wine out. Once the siphoned wine starts coming out, pinch off the end of tube, insert the tube into the new sterilized carboy, and release to let the wine flow out. Make sure the carboy with the dead yeast is elevated higher than the clean sterilized carboy. When all the wine has been transferred, cap the new carboy with an airlock. Repeat this process on a monthly basis. Make sure no of the yeast is transferred to the new carboy.

  • Move your carboy to a cold location after one year. The colder temperature will give your wine a more transparent clarity. After a week, your wine is ready to be bottled or drank.

Tips & Warnings

  • Sterilize all equipment with hot water before use.


  • Photo Credit red wine poured into wine glass image by Allen Penton from
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