Well I knew that how to make wine was a burning question for a while, and when I started this there were zero instructables on the topic, but now there's plenty! The method I'll be showing here is from a kit, but don't be fooled, there's still loads that can go wrong. In this instructable I'll try to outline both the kit method and the true home-brew method by stating how and where they are different.
Be aware that there is no 'one method' for making wine, so try your own variation using these guidelines and make sure you browse the bar on the right to see how others did their wine!
what you need:
If you go to your local homebrew shop they'll have all this equipment, usually in a package deal.
Primary Fermenter
Any food grade container will do the trick, what were looking for is a giant pail that has a lid and can fit at least 24 litres (6 US gallons).
Carboy (secondary fermentor)
Really just another container of equal volume to the primary will suffice.
Airlock
A good item to get, but if you want to do it the way I used to when I was young and poor your can just use cling-film, seriously it works. Don't laugh.
Rubber bung
see above
Siphon hose
any food grade hose will work. Garden hose is not food grade
Stir device
self explanatory
Sanitizer
I use this pink stuff that is a chlorinated sanitizer, when mixed with water it's super soapy. You can also use bleach and water solution but it involves much more rinsing and is less fun, so don't bother.
Oak chips (optional)
Berries (optional)
Wine Kit
It's got all the goodies inside! But if you're not doing the kit method then you're going to need all of the above stuff plus:
Sugar
pH balancer (most homemade wines will have an acidity or alkalinity that will not promote the yeast to activate and could potentially kill the littel guys (yikes!) add this to ensure the pH is suitable for your new best friend, yeast!)
yeast (Champagne yeast works really well as it has a higher tollerance to alcohol and will last up to around 14%)
Bentonite (a type of clay that binds wine poteins which help for clear wine, which everyone enjoys)
Sulphite (a wine stabilizer that prevents microbial growth and allow your wine to age properly. Also an antioxidant)
Potasium sorbate (inhibits yeast after fermentation has completed and prevents renewed fermentation. Because there is nothing funny about a cork popping out and red wine all over the floor)
Kieselsol (a gelatine, it's is used for two reasons: clarification and reduction of astringent wines (bitter))
Chitosan (A naturally charged polysaccharide derived from chitin, extracted from the outer shells of ocean crustaceans. When combined with Kieselsol, Chitosan will clarify wine in a short time and is syphoned away from the clear wine as part of the sediment)
Enough talk! LET'S DO THIS!
Be aware that there is no 'one method' for making wine, so try your own variation using these guidelines and make sure you browse the bar on the right to see how others did their wine!
what you need:
If you go to your local homebrew shop they'll have all this equipment, usually in a package deal.
Primary Fermenter
Any food grade container will do the trick, what were looking for is a giant pail that has a lid and can fit at least 24 litres (6 US gallons).
Carboy (secondary fermentor)
Really just another container of equal volume to the primary will suffice.
Airlock
A good item to get, but if you want to do it the way I used to when I was young and poor your can just use cling-film, seriously it works. Don't laugh.
Rubber bung
see above
Siphon hose
any food grade hose will work. Garden hose is not food grade
Stir device
self explanatory
Sanitizer
I use this pink stuff that is a chlorinated sanitizer, when mixed with water it's super soapy. You can also use bleach and water solution but it involves much more rinsing and is less fun, so don't bother.
Oak chips (optional)
Berries (optional)
Wine Kit
It's got all the goodies inside! But if you're not doing the kit method then you're going to need all of the above stuff plus:
Sugar
pH balancer (most homemade wines will have an acidity or alkalinity that will not promote the yeast to activate and could potentially kill the littel guys (yikes!) add this to ensure the pH is suitable for your new best friend, yeast!)
yeast (Champagne yeast works really well as it has a higher tollerance to alcohol and will last up to around 14%)
Bentonite (a type of clay that binds wine poteins which help for clear wine, which everyone enjoys)
Sulphite (a wine stabilizer that prevents microbial growth and allow your wine to age properly. Also an antioxidant)
Potasium sorbate (inhibits yeast after fermentation has completed and prevents renewed fermentation. Because there is nothing funny about a cork popping out and red wine all over the floor)
Kieselsol (a gelatine, it's is used for two reasons: clarification and reduction of astringent wines (bitter))
Chitosan (A naturally charged polysaccharide derived from chitin, extracted from the outer shells of ocean crustaceans. When combined with Kieselsol, Chitosan will clarify wine in a short time and is syphoned away from the clear wine as part of the sediment)
Enough talk! LET'S DO THIS!
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Signing UpStep 1: Preperation
Before we begin, there's a little something you should know.
Let's talk about sterilization.
Seriously, this is the hardest part of the entire process. You're going to need to sanitize everything that will touch the wine, this includes your hands. The easiest way to do this is to get a small bucket, say about 2 litres (1 gallon) and add a small amount of pink sanitizer and fill the bucket with cold water. Read the exact amounts on the package, a little goes a long way.
I usually use a flattened spoonful for 2 litres, it'll dissolve clear. Fire in a cloth and you're golden!
Use the cloth to wipe down your primary fermenter, lid, and spoon. Rinse well.
The mystery of Specific Gravity (SG).
This is the term used to determine the alcohol content of your creation, personally I don't subscribe to this. After years of making wine I can count the amount of failures I've had on one hand, and I'm sure all of them were from either bizarre experimentation on my part or unsanitary conditions that I introduced, possibly both.
The measurements you get from the specific gravity of the wine from pre-fermentation to post-fermentation will give you an idea of your wine alcohol content (and more importantly if you wine has even fermented!) however, as you will see if you use the kit method and keep your fingers clean then these is no need for using specific gravity, or his cronies: the wine thief, hydrometer, and the test cylinder.
Let's talk about sterilization.
Seriously, this is the hardest part of the entire process. You're going to need to sanitize everything that will touch the wine, this includes your hands. The easiest way to do this is to get a small bucket, say about 2 litres (1 gallon) and add a small amount of pink sanitizer and fill the bucket with cold water. Read the exact amounts on the package, a little goes a long way.
I usually use a flattened spoonful for 2 litres, it'll dissolve clear. Fire in a cloth and you're golden!
Use the cloth to wipe down your primary fermenter, lid, and spoon. Rinse well.
The mystery of Specific Gravity (SG).
This is the term used to determine the alcohol content of your creation, personally I don't subscribe to this. After years of making wine I can count the amount of failures I've had on one hand, and I'm sure all of them were from either bizarre experimentation on my part or unsanitary conditions that I introduced, possibly both.
The measurements you get from the specific gravity of the wine from pre-fermentation to post-fermentation will give you an idea of your wine alcohol content (and more importantly if you wine has even fermented!) however, as you will see if you use the kit method and keep your fingers clean then these is no need for using specific gravity, or his cronies: the wine thief, hydrometer, and the test cylinder.
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Specialty yeasts aside, the best all-round yeast for brewing (in my opinion) is champagne yeast. It's hearty, has a fast activation and can ferment up to around 14%.
Also, brewing juice from a grocery store will probably result in a sweeter wine no matter what. There's a reason the good stuff is found in brew store and costs what it does.
I'm interested in your results. You will share your wine make story here, won't you?
which yeast do u use
in the local store they have active dry yeast
will that do?
also nice instructable
akinich
The type of yeast I use is champagne yeast, available from any u-brew store and most super markets. Coast is about $1.50CAD a packet.
Your question "can I use active dry yeast".
Yeast for wine is from the same strain as yeast used for bread saccharomyces cerevisiae, however I wouldn't recommend using anything other than wine yeast. It's cheap, and easily available.
Hope this helps, good luck!
People in my village (I'm originally English, though have been here for many years) don't wash anything and don't remove rotten fruit and their wine is potable, even good, but erratic. My wine is also erratic as I'm not serious enough, and make it because I have to use the grapes to stop them filling up the roof tiles...but I've made some excellent wines, even a few bottles that I've had to water down, they were so strong. I recommend taking notes each year on how you make your wine and which timing and which method has given the best result. Climate and grapes will affect the timing, and you have to be attentive too!
For me, finding a practical crushing method has been the challenge, but today I found it! One bucket made, more tomorrow...
on that, lol.
1) I don't use an airlock for the primary fermenter. However, they do sell lids with an opening that can accept an airlock (but if you wanted, you could easily cut it yourself.)
I don't seal the primary fully, I leave a small portion of the lid unsealed to allow for gases to escape. This does pose an issue for rogue bacteria to be introduced, but I've never had an issue. Ensure your area is clean, heated, and free from excessive moisture and dust and you'll be fine.
2 & 3) Questions 2 and 3 will be answered together:
The reason your family friends don't ferment with the lid on is they want wild yeast to be introduced to the juice to begin fermentation. So, yes, you can complete the primary fermentation without a lid.
The method that uses wild yeast as the catalyst to fermentation is called indigenous yeast fermentation. As you've observed this is done with crushed grapes (not concentrate or juice/concentrate blend). Though not every all-juice mixture uses this method, typically all-juice are the only ones that use this technique.
There is a school of thought that believes in minimal handling of the wine, this includes artificially introducing many of the items I've listed in this instructable such as finings and even the yeast used to start fermentation.
Here's a good quote:
"Fining and filtration are other examples of 'interventionist' techniques that...critics object to because they perceive them as excessive manipulation which compromises wine quality. This view is contradicted by assertions from top...winemakers that a properly carried out fining or filtration can improve the quality of some wines."
What you friends are doing is a 'hands-off' approach to wine making. Though not difficult it is usually the stuff of a seasoned veteran because there are more considerations to be aware of when using this style. As well gambling on indigenous yeast you also need to ensure the pH of your juice is right to allow fermentation to occour, by prescribing to this style you limit the tools available which may aid in creating a good wine. Not much use going 'au natural' then using finings for clarity and any stabilizers. That would be like growing your own vegetables for dinner then ordering a side of fries from McDonalds.
With so many variables, and the expensive cost of all-juice mixtures, this method is usually undertaken by someone with experience in brewing and is able to handle any unexpected events.
I hope this answers your questions.
Are you considering trying your own brew?
This is a nice, classier throwback to those memories. My grape vines finally have some fruit on them, so I think I have to try this! Thanks for posting it! Awesome job.
it didn't help that he didn't believe it "rinsing things" after he washed them with soap, and apparently had a gut-of-steel, as he was known to eat things WAAAAAY past their prime
Haha, gotta love the crazy old-timers logic. Seriously though, sterilization is no joke, I have seen many homebrews ruined by bacteria. beware!
Making wine from grapes:
Step 4 touches briefly on the topic but it bears repeating. Make sure the pH levels are stabilized before adding any yeast to ensure fermentation can occur. Kudos for going the extra mile and using real grapes, you'll have to let me know how it turns out.
Thanks for sharing the story, Good luck!