How to Make Homemade Wine For the Holidays

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If you’ve thought you’d like to learn how to make homemade wine, it’s actually quite easy. Many people love a nice glass of wine at the holidays, I know I do. Wine making has evolved through the centuries than man has been fermenting grapes. I imagine the first wine was an accident and would probably be considered undrinkable by today’s more sophisticated pallets.

Almost everyone who has enjoyed a good glass of wine has thought about the idea of creating his or her own vintage. However, for millennia, the production of the “nectar of the gods” has been steeped in mystery. Of course, the few ambitious souls who have attempted to make their own wines using more chemistry skills than wine making knowledge. The wines that they produced were interesting, but not always worthy of an award. Thus, the vast majority of wine lovers simply left the process to the professionals.

But it’s actually fairly easy. You just find a simple wine recipe online that gives you all your exact measurements of the ingredients that you will need. I’m going to assume you want to make grape based wines, so mash the ripe grapes into a fine pulp. For grape wine you don’t need to put any yeast. See how easy it is to make homemade wine?

Now add 5 gallons of filtered water and mix well with the grape pulp that you mashed Next add another gallon of boiling water and sugar or honey into the mixture and stir again. This mixture of fruit pulp, water and sugar is called a must. Allow the mixture to cool down for about 24 hours. To kill all bacteria and avoid mold from growing, add some Campden tablets that have sodium bi-sulphite. The sodium bi-sulphite will clear in 24 hours leaving behind a sanitized mixture.

Stir the wine must and cover the container with a piece of cheese cloth. If you make wine from a fruit other than grapes, this is where you would add yeast.. Allow the mixture to ferment for about ten days, making certain that you stir the must everyday to make sure that the sugar in the grapes ferments completely. You’ll want all the sugars to be broken down by good bacteria by the end of the process, so always keep it covered.

After the 10 day primary wine fermentation process is complete you can open the container and strain the liquid into a big glass or plastic jar or carboy. Make sure that you remove all the sediments from pulp. You are now refining the wine for the next fermentation process. Now cover the liquid with a fermentation lock. This is a special lock that keeps the oxygen out while expelling the carbon dioxide produced during fermentation. Oxygen will stop the fermentation so make sure to use a fermentation lock.

Store the wine solution in the glass in a warm (but not hot) environment for another six weeks. This is the secondary fermentation process and it finalizes the fermentation of all the sugars. Look at the jar until you see there are no bubbles being produced. This means that all the sugars have been used up and been changed to alcohol.

If, like most people, you can’t afford oak barrels, simply empty the wine into a glass aging vessel using a plastic hose to make sure that all the sediments are left in the jar. The wine aging glass is a big round vessel with a flat bottom to stand on. Tightly stopper the aging vessel and ensure no oxygen gets into the liquid. Then let sit for some time until it changes color to a colorless sparkling solution.

Now for the fun part, after the liquid has changed color, empty it into clean wine bottles and store it away in wine rack in your basement or a cool dark place. You can use it after a month, a year or more. The longer the wine has stayed in the bottle the tastier it will become…for the most part. Often home made wines should be consumed shortly after making.

Now that you know how to make homemade wine, why not start your first batch so that you can enjoy it for the holidays?

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Source by Stacy Martins