Turn Grape Juice Into Delicious Wine

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Introduction: Turn Grape Juice Into Delicious Wine

How to make wine from concentrated grape juice.

This is the recipe we've used to make delicious wine very cheaply. If you are able to get the juice on sale, it works out to less than a dollar a bottle!

The finished wine is fairly sweet (more like a dessert wine) and about 9-10% alcohol. If you prefer a drier wine, you could adjust the fermentation time and sugar to better suit your tastes.

Step 1: What You'll Need

To make wine from juice, you will need some basic wine making supplies. All of the equipment should be available at your local home brew  and wine making store.

Equipment:
-5 gallon carboy (glass container)
-Primary fermenter (large food safe plastic bucket)
-Airlock
-Siphon hose
-Corking machine
-Wine bottles
-Corks

Ingredients:
-12 cans of white grape juice
-Campden tablets
-3kg sugar
-Champagne yeast
-Yeast nutrient
-Sparkolloid powder

Makes 5 gallons

Step 2: Primary Fermentation

Sanitize the primary fermenter and then add the following:

12 cans of white grape juice
3 kg of sugar
48 cans of water
1 package of champagne yeast

Leave for 5 days

Step 3: Racking

5 days later, siphon from the primary fermenter into the sanitized carboy (this is called racking). When racking, try to leave all the sludge at the bottom and then discard it.

Rack again 1 month later (2nd racking) and add 1/2 tsp of yeast nutrient.

Rack again 1 month later (3rd racking) and add 2 tsp of yeast nutrient.

5 days after the 3rd racking, add 15g of sparkolloid powder dissolved in 2 1/4 cups of water. Stir vigorously.
The sparkolloid powder is a clearing agent that will turn the contents of your carboy from cloudy to crystal clear.

Step 4: Bottle

2 weeks after adding the sparkolloid powder, add 5 campden tablets dissolved in boiling water. The campden tablets will stop the fermentation and help keep the wine from going bad.

Sanitize 30 wine bottles (you will probably only need 28 but it's better to have a few extra clean bottles on hand).

Siphon the wine into the bottles and use the corking machine to cork them.

Print labels onto regular printer paper and use a glue stick to attach them to the bottles. While adhesive labels are easy to find they can be difficult to remove from the bottles when it is time to make your next batch.

You can enjoy the wine immediately, but it is even better after a month.

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22 Comments

I would like a sweet wine. I just did the second racking. Can i add sugar?

For a sweeter wine you can either add more sugar or stop the fermentation sooner.

Keep in mind that store bought juice is already pasteurized so you do not need to add campden tablets to it. Also, there are two natural ways to clear your wine of impurities. a) Allow it to finish fermenting until its dry adding to the alcohol content and making it more difficult for yeast or bacteria to survive, and b) placing it in the fridge for a week before bottling. Other then this, one way to ensure survivability of the wine is to fortify it with adding Brandy. Basically Brandy+Wine=Port, and port can last up to 40 years under some circumstances not likely without considerable skill and technique but give it a try. I just started and I think using Welch's concord grape juice is an excellent idea.

right before you bottle

I'm wondering the same thing! =)

I started this 6 days ago, SG 1.10. I added some yeast energizer on day 3 because it wasn't doing too much. I just tested (day 6) and SG is still 1.075. I added a bit of acid blend. What else can I do to increase fermentation? Have I not stirred it enough?

When i've made wine I just used Grapes/Water/Sugar/Yeast thats it

Do you need to put a lid on the bucket? And does it help to use an airlock during the bucket/carboy stage?

We always put a lid on the primary fermentation bucket to keep out dust and bugs, but it is not air tight. You want some air flow for the fermentation.