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Home Wine Making How To

Home Wine Making Tips

You’ve decided you want to try making some wind from home. This article will steer you in the right direction and describe the basic steps to making the best tasting and best quality wine from home.

First thing to consider is how much wine you want to make.

You should make at least 5 gallons and the reason why I recommend at least as much is my experience has been that home winemakers, or at least new home winemakers, have difficulty being patient enough to wait for the wine to properly aged to taste what they have made. so you’ll end up drinking part of that 5 gallon batch before the wine has really reached its peak quality. and although 5 gallons sounds like a lot of wine it is only 25 bottles. Trust me when I say you want to make at least 5 gallons if not 10. If you make 5 gallons or 25 bottles of wine if you end up drinking five of them before they properly ferment you still have 20 bottles left. proper aging of the wine is one of the most important factors to a wine’s quality.

The second thing to consider what type of juice do you want to ferment to make your wine?

There is a lot of choices – grape juice is probably the most popular is also cranberry juice, muscadine, and cherry. Cherry will tend to give you a sweeter wine than the other three. Of course if you like a sweeter wine you can always add sugar after the wine has first stabilized and stopped fermenting.

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Sterilizing all the winemaking equipment

There are two ways you can sterilize your wine making equipment : hot water or a sanitizing solution. Personally I prefer sanitizing solution because you don’t have to burn yourself or risk burning yourself with scalding hot water. Make sure the sanitizing solution it poured over everything and makes contact with all the surfaces of your winemaking equipment. Then you rinse everything off with hot water.

Pour the juice you will be making the wine with into your 5 gallon bucket but don’t put the yeast in quite yet.

Sterilizing the winemaking juice

sterilize the juice you will be making wine with using Campden tablets (4 of them if your making 5 gallons of wine) Campden are sulfite tablets that kill any bacteria that may be in the juice. first you crush the tablets, dissolve them in some warm water, and pour it into your juice. You want this to sit for about 24 hours.

Adding the yeast

Which yeast you’re in a use is really beyond a simple article. There are literally hundreds of different types of yeast strains. for your first batch baker’s yeast should work okay. (you can find this at any grocery store) as you get a little more experienced at making wine from home you’ll probably want to try out different more specialized strains of yeast.

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Wait 7 Days

Cover the 5 gallon bucket with a cloth towel or put a lid on with an airlock in place. During this phase, the fermentation stage, the wine mixture will give off a line of carbon dioxide which will protect your wine from the oxygen that is in the air.

Transfer the Wine Mixture into another bucket

after seven days has gone by you need to siphon off the wine into a second bucket or what is called a glass ‘carboy’. glass carboy’s can be found at your local wine shop or online at a wine making supply house.   When you are siphoning the wine into the second bucket make sure you get as little of the gunk from bottom of the original bucket as you possibly can. The gunk at the bottom is dead yeast and can reduce the quality of the taste of the final product.

Wait a Month

At this point if you want to put an airlock in place and wait a month. This part can be the hardest part for aspiring home winemakers as they are eager and excited to try their own wine. To have a quality finished product however you need to be patient. After the month you want to transfer again back to the other bucket again making sure you leave the gunk on the bottom.

Stabilize the Wine

the stabilizing process inhibits yeast reproduction.   It basically neutralizes the yeast making it inactive. as mentioned above as yeast grows and reproduces it releases carbon dioxide. If this happens after you bottle wine the corks can pop out or explode the bottles. Place in your stabilizer, stir the wine thoroughly, and return it to your secondary carboy fermentation vessel. Be sure to sterilize it first.

Let the Wine Clear

At this point ideally you want a let your wine clear. at this time your wine is most likely a bit cloudy. If you wait another 30 days or so it should be very clear. Again the whole subject of clearing the wine can take up a whole book all by itself.

Bottling Your Delicious Wine!

This is the last step that is left to making your own wine. As with all of your wine making equipment you want to make sure the bottles are cleaned and sanitized. Siphon the wine into the bottles. Forking them can be quite difficult. You want to get some sort of a corking tool. They are not expensive and once again you can get them at your local wine shop or online at a wine supply store. Let your wine sit in the bottles for at least six months up to a year. If you can be patient enough to wait the full year the wine will be of much better quality.

About the Author

if you want to learn everything you possibly can about making incredible tasting wine at home as well as get complete recipes to many different homemade wines including elderberry wine, dandelion wine, and a lot more visit the home winemaking instructions website free.

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