Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug.
Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total. All Rights Reserved. Homemade Wine. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Gallery Homemade Wine. Homemade Wine stevenlb. Homemade Wine Jow Berkey Jr.
Homemade Wine sheri hempel Jamerson. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Note Use a frozen juice concentrate without added sweeteners for best results. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Newyear Rating: 5 stars.
Read More. Most helpful critical review eslyter. Rating: 3 stars. Add quickly two and one-half cups sugar syrup every four or five days until all the syrup has been added.
Fermentor should be 95 percent full to prevent oxidation of wine. When fermentation has almost stopped, rack wine into clean fermentor, add one Campden tablet, replace lock and let stand a month to clear. Thoroughly mash fruit, add four crushed Campden tablets, cover with cheesecloth and allow container to stand four hours at room temperature.
Every four or five days, quickly add two and one-half cups sugar syrup until all syrup has been added. When fermentation has nearly stopped, rack wine in clean fermentor; add one crushed Campden tablet, replace lock and let stand a month to clear.
Peel, core and quarter only fresh, ripe apples; grind in a food chopper to extract the juice. Measure and record sugar content of strained juice with hydrometer. If necessary, strain juice into large container, crush and add four Campden tablets, cover with cheesecloth, and allow contents to stand four hours at room temperature.
Every three or four days, quickly add five additional cups sugar syrup and repeat this process until all the syrup has been added. The fermentor should be 95 percent full to prevent oxidation of wine. When fermentation has almost stopped, rack wine into clean fermentor, add one crushed Campden tablet, replace lock and let stand a month to clear. Deseed and mash fruit with a food chopper. Crush four Campden tablets and add to container of fruit, cover with cheesecloth and let stand four hours at room temperature.
Use formula to calculate number of cups syrup needed be sure to deduct 5 cups from this number. Add five additional cups syrup, lemon juice, tea, raisins and five cups boiled and cooled water. Every four or five days, quickly add five cups sugar syrup and repeat this process until all the syrup has been added.
When fermentation has almost stopped, rack wine into clean container, add one crushed Campden tablet, replace lock and let stand a month to clear. Strain pulp, place juice in secondary fermentor and add five additional cups syrup, lemon juice, tea, raisins and five cups boiled and cooled water.
Quarter and thoroughly mash fruit with a food chopper. Crush four Campden tablets and add to container of juice, cover with cheesecloth and let stand four hours at room temperature. Strain off pulp and place juice in secondary fermentor and weigh. Add five additional cups syrup, lemon juice, raisins and five cups boiled and cooled water. Every four or five days, quickly add two and one-half cups sugar syrup and repeat this process until all the syrup has been added. Quarter and thoroughly mash fruit with a food chopper and place in large container.
Crush and add four Campden tablets add to container, cover with cheesecloth and let stand four hours at room temperature. Strain off pulp and place juice in secondary fermentor. Thoroughly mash fruit in a large container. For white wine , strain pulp immediately and transfer contents to a secondary fermentor. For red wine , allow the juice to ferment three to five days, stirring the pulp thoroughly twice daily.
In this case, the amount of sugar required to raise the sufar level of the juice to 22 percent can be calculated with this formula:.
How much sugar should be added to the 35 pounds of juice to increase the initial sugar level of the juice from 10 to 22 percent? Therefore a total of 5. Add one pound sugar per gallon of fermenting juice obtained in secondary fermentor, stopper and shake to dissolve. The dissolve remaining sugar in two quarts warm water, add to fermentor and mix well.
If not clear after this time, rack again, adding one Campden tablet. Crush four Campden tablets and add to container, cover with cheesecloth and let stand four hours at room temperature. Use formula previously described for dry wine to calculate number of pounds sugar needed. Add one pound sugar per gallon fo fermenting juice obtained in the secondary fermentor, stopper and shake to dissolve.
Then dissolve remaining sugar in two quarts warm water, add to fermentor and mix well. When the rate of fermentation has slowed as judged by bubbling, add an additional two pounds of sugar, dissolve, replace lock and allow fermentation to proceed.
As fermentation slows, taste wine. If sweet, then rack into clean fermentor; if not, add two additional pounds of sugar and dissolve, replace lock and allow fermentation to cease.
Then rack wine adding one Campden tablet, replace lock and let stand a month to clear. To purchase winemaking supplies, use your favorite Internet search engine, such as www.
Trade and brand names are used only for information. The Georgia Cooperative Extension, The University of Georgia College of Agricultural and Environmental Sciences does not guarantee nor warrant the standard of any product mentioned, neither does it imply approval of any product to the exclusion of others which may also be suitable.
Beadle, L. Carrol, D. Flora, L. Slater, L. Appreciation is expressed to Bill Rosser for his assistance in developing photographs. The author is also grateful to Dr. James A. Smit, Chairman, Food Science Division for their valuable comments in the review of this publication.
Classes, Workshops, and Club Meetings UGA Extension offers a wealth of personalized services like workshops, classes, consultation, certifications, camps, and educator resources. Find out what Extension has for you! Extension Changes Georgia University of Georgia Cooperative Extension programming improves people's lives and gets results.
Our Impact. Extension Publications Circular Circular Rolling pin, or food grinder, or food chopper. Primary fermentor. Secondary fermentor. Fermentation lock. Siphoning unit. Campden tablets or potassium metabisulfite. Wooden hand corker. Pressing bag or straining cloth. Step 1. Step Preparing the fruit. Preparing the frui. Step 3. Determining sugar content. Sterilizing fruit. Activating wine yeast. Extracting color for red wine.
Step 8. Straining fruit pulp. Fermenting red wine. Racking the wine. Bottling the wine. Step 2. Faculty William C. Have a question? Contact your local UGA Extension office to find out how our team of county agents can assist you. Related Publications. Some retailers also specialize in providing wine grapes to home winemakers for example, Wine Grapes Direct , which is great if you do not live near vineyards.
Clean the fruit. Take off the stems and leaves, and make sure the fruit doesn't have particles of dirt or grit. Rinse the fruit thoroughly and place it in your crock. Peeling it will result in a much milder wine. Some winemakers choose not to wash the fruit before crushing. Since fruit has natural yeasts on its skin, it's possible to make wine using only the yeast from the fruit's skin and the air.
However, washing the fruit and controlling the yeast you add allows you to ensure that the flavor of the wine will be to your liking; allowing wild yeast to grow can produce foul flavors. If you're up for an experiment, you could make two batches of wine, one with controlled yeast and one with wild, to find out which you like best.
Crush the fruit. Using a clean potato masher or your hands, crush and squeeze the fruit to release its juices. If you don't have enough fruit and juice to fill the crock almost to the top, top it off with filtered water.
Add a Campden tablet, which releases sulphur dioxide into the mixture, killing wild yeast and bacteria. As an alternative to using a tablet, you can pour 2 cups of boiling water over the fruit. Using tap water can affect the taste of your wine, since it contains additives.
Be sure to use filtered or spring water. Stir in the honey. Honey provides food for the yeast and sweetens your wine. The amount of honey you use will directly affect the sweetness of your wine.
If you prefer sweeter wine, add more honey. If you don't like it as sweet, limit your honey to 2 cups. Take the type of fruit you're using into account as well. Since grapes have a high sugar content, you don't need to add a lot of honey to grape wine. Berries and other fruits with lower sugar content will need a little more honey.
You can add sugar or brown sugar instead of honey if you'd like. You can always add more honey later if your wine doesn't come out as sweet as you like. Add the yeast. If you're using your own yeast, now is the time to add it. Pour it into the crock and stir it into the mixture with a long-handled spoon. If you're making wild yeast wine, you can skip this step.
Part 2. Cover the crock and store overnight. It's important to use a cover that will keep bugs out but allow air to flow in and escape the crock. You can use a crock lid designed for this purpose or stretch a cloth or t-shirt over the opening and secure it in place with a large rubber band. Place the covered crock in a warm area with a temperature around 70 degrees overnight.
Putting the crock in a cool place won't facilitate the growth of the yeast. Storing it in a place that's too warm will kill the yeast. Find a good in-between place in your kitchen. Stir the must few times per day.
The day after you make the mixture, uncover it and stir it thoroughly, and recover. Do this every 4 hours or so the first day, then keep stirring a few times per day for the next 3 days. The mixture should start bubbling as the yeast moves into action. This is the fermentation process that will lead to delicious wine. Strain and siphon the liquid. When the bubbling slows down, about 3 days after it begins, it's time to strain out the solids and siphon the liquid into your carboy for longer-term storage.
Once you've siphoned it into the carboy, affix the airlock to the opening to allow for the release of gas while preventing oxygen from coming in and spoiling your wine. If you don't have an airlock, you can use a small balloon placed over the opening with about 5 pin sized holes in it.
Secure it with tape. This will let the gas escape but not let in oxygen. Let the wine age for at least one month. It's better if you can let it age for up to nine, during which time the wine will age and mellow, resulting in a much improved taste. If you used extra honey in your wine, it's better to age it on the longer side, or else it will taste too sweet when you drink it.
Bottle the wine. To prevent the wine from catching a bacteria that could cause it to turn to vinegar, add a Campden tablet to the mixture as soon as you remove the airlock. Siphon the wine into your clean bottles, filling them almost to the top, and cork them immediately. Allow the wine to further age in the bottles or enjoy it immediately. Part 3. Learn the tricks that lead to successful wine-making. People have been making wine for thousands of years, and they've learned a few tricks along the way.
Keep the following in mind as you make your own wine for the first time: Use very clean equipment to prevent bacteria from spoiling your wine. Keep your first ferment covered but allow for ventilation. Keep the secondary fermentation air-free.
Keep all bottles full, to minimize oxygen in the bottle. Keep red wines in dark bottles so they don't lose their appearance. Make wines too dry instead of too sweet: you can add sugar later. Taste the wine at intervals to make sure the process is going well. Know what to avoid with home wine-making. Avoiding these common pitfalls can help ensure your success.
Do not: Sell your wine, since this is illegal. Let vinegar flies come in contact with your wine. Use metal vessels.
0コメント