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This simplified recipe for making wine yielded some of the best tasting wine ever.
You will need something to drain the berries with.
I think the huckleberry is the "secret" to how smooth this wine ended up tasting.
Short and fat balloons work good.
You could use a substitute, I have boiled a plain white T-Shirt and used that before.
Some recipes call for champagne yeast. Normal yeast has made good tasting wine for me.
You will need the lid too.
Get rid of the stems, leaves, and berries that are not ripe. Also throw out berries that look dried up.
This does not have to be exact. Close enough is good enough for all the measurements in this recipe.
Set the sugar aside for a few.
The plastic piece I use for this works good and does not hurt my glass measuring bowl.
If you stop here, you have created a good dye. Do not get it on anything unless you want it purple.
The bigger bowl makes it harder to "chase" the berries around to squish them. The smaller bowl makes it harder to stir the ingredients up later. So two ...
The ratio I am using is 4 cups of fruit to 2 1/2 cups of sugar.
Whatever you stir this with may be stained. This may be true of your other vessels used with the berries.
Save the cheesecloth. Rinse it when done.
Pour it slowly and poke the berries if needed so they do not clog your funnel. It overflows the funnel kind of easy and you can lessen it ...
Add the yeast. You should have more in your jug because this batch spilled some.
The balloon you "install" in the next step will fill up with gas. When it sags, you can drink the wine. Or, you can put the lid back ...
It helps to stretch the balloon a little at first. The lid is not on the jug.
You can strain the wine a couple of times and get it pretty clear. Only one time around yields cloudy wine. It still tastes good though. More sediment ...
The sediment does not mix much with the wine if you pour slowly.
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