How to Make Good Wine

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No you don’t need to have a winery or a vineyard to make wine. As a matter of fact, you don’t even need much technical expertise on how to make good wine. All it will take is the interest and curiosity of producing a homemade brew which you can serve to a special friend or reserve for some special occasions. The materials that you will need can easily be purchased from a supermarket or grocery store. The process and principles involved in wine making are really very simple and practical so that wine making is one ideal home project.

Home wine making instructions are easy to follow. First of course is buying the right ingredients, foremost of which is the main raw material: 100% pure grape juice with no additives whatsoever. Having purely natural grape juice is very important as it will dictate the quality of the wine. The ideal way for beginners to start is with three 1-liter boxes or bottles of grape juice. You will also need dry baker’s yeast, granulated sugar, 2-and 3 centileters (cl) of water. To complete the items, be ready with four to six empty glass bottles, clean and odorless paper napkins, rubber bands and a funnel.

With these you are all set for homemade wine making. Distribute the total 3-liter grape juice into your four empty bottles each of which will then contain 75 cl. Add granulated sugar (two and half tablespoons per bottle). Shake to dissolve the sugar. This mixture is necessary for the fermentation process which should give your wine an alcohol volume of 10-11%. Mix your water with one-half teaspoon of baker’s yeast and one teaspoon of granulated sugar in a glass. Cover the glass and store it in a dark place for 1-2 hours after which a thick layer of foam will be formed. Mix one-fourth of the foam layer and three teaspoons of water with yeast sugar to each of the four grape juice bottles. Seal the bottles with the napkins and rubber bands and store the containers in a dark place with ideal temperature of 25 degrees Celsius for about 9-12 days. For better quality, transfer the fermenting wine into new bottles at one or two-day intervals, excluding any sediment formed.

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Source by Melisa Liu