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Your tasty path to the immortality. How to start making wine?

This particular type of alcohol is one of the oldest witnesses of civilization. Proof of our humanity. Rised from culture and belong to eternity. Like a loyal friend always steps next to us. In a good and bad moment. ‘All wines require company and reveal their true nature when drunk in a community’ wrote Béla Hamvas in his essay Philosophy of Wine . If you want to meet with the wisdom of forefathers, follow the ancient recipes for making wine. Or just get to know a few tips how to make wine at home.

Step 1. Pick ingredients

People have been making wine for thousands of years. History of alcohol always was intertwined with a type of the base. For instance, beer and vodka come from cereal grains such as barley or wheat. During the process, this base change into high-percent alcohol. You can make wine out of virtually any fruit. Every child knows, that the best wines are made from the grapes. But not everyone knows, that flavor and aroma it’s a merit of a type of the ground and additional fruits.



Either way grapes from the store in your first home process of making wine are enough. Try to buy species, which are made specially to home winemakers. Select grapes and make sure they are ripe by squishing up a good double handful. Remove the grapes from the stalks and wash them thoroughly. Or not because fruit has natural yeast on its skin. But you should crash them to release the juice for sure. Now it’s time to add the wine yeast sachet. Natural bacteria in the skin of the grapes will turn the grape juice and sugar into alcohol. It’s worth to measure specific gravity by hydrometer at this moment. For both whites and reds it should be around 22 Brix degree.

Step 2. Fermentation

During the night all ingredients start to release their attributes. Cover primary fermentation bucket with cloth and place the covered crock in a warm area. You can add wine additives to the mixture in the first fermentation day. It actually helps the yeast to grow faster in the kit. This process takes about a week usually. Additives dissolve very easily in the bottom of the primary fermentation tank and can be simply stirred into two liters, which is about half a gallon of hot water.



The most important thing to do during the fermentation period is to stir the mixture. This will help the bacteria convert faster and to aerate more. Repeat this process a couple of times during the day. Grape juice color of stum gradually turned reddish, delivering from the grape skins. The mixture should start bubbling as the yeast into action. About 7-10 days late, density became 1000. Measurement will show you that the first fermentation process is over and the sugar in the stum has completely consumed by the bacteria. Big flavors will get really subdued after a fermentation. Let the wine age at minimum one month.

Step 3. Racking and bottling

Now it’s time to transfer the fermenting wine away from sediment. Strain out the solids and siphon the liquid into your carboy for long-term storage. Draw a sample of the juice and use hydrometer and test jar to check again gravity. Rack the wine when it hits 1010 or less. If your gravity isn’t at or below this level you’ll have to wait before proceeding. Test the gravity each day until you’re sure. Use classic siphon technique of sucking on the end of a hose to get things started or use an auto-siphon and insert it into the carboy or primary fermenter just like a regular siphon rod.



Give it a couple of pumps and the one-way valve will ensure the wine flows smoothly and easily from one container to another. If you want to take most of the liquid from the carboy, so don’t leave so much behind, just the solid stuff. A good technique is to use a doorstop or brick to prop up the front edge of fermenter as you’re racking. Took a sample and check the clarity of your wine. What you need now? Racking cane in tube and couple of cleans bottles. Fill them almost to the top. Making your own wine at home never was so simple. Cheers!


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