Making wine at home is not difficult, and is a very rewarding hobby. Grapes, apples, plums, pears, peaches or other fruit that you have - In this article we have the necessary equipment and all the steps that go to make wine from fruit.
You can also make homemade wine from a kit, usually with a grape must concentrate, but the results are highly variable, and is much more satisfying wine from fresh fruit.
He probably thought of making wine at home, because itFruit, or have been given some, or because it is the fruit of the season in your area and you can get very cheap. The production of wine is a great way to use fruit, maybe if you do not eat all, or do it all in a traffic jam or freeze all.
I have successfully used by many types of fruit wine, including grapes, apples, apricots, plums (variety), quince, pears and peaches made. Be sure to discard any suspicious or lazy, right at the beginning of fruit.
Suppose you have your fruitready, here are the necessary equipment and supplies.
They have to squeeze a large plastic food-grade or stainless steel pot or pan juices to press the lid. An electric juicer (not necessary if you squeeze or press the fruit by hand). A fermentation vessel like a glass jug or glass carboy with an airlock ball (even a "Jimmy John" called). These are available at the stores of beer. It is usually better, more smaller ships (1 gallon capacity) as a great use. A plastic tubesiphon. Yeast (available in packs of beer shops and some supermarkets). Sugar.Sterilizing solution or tablets. (Not necessary - equipment can be cleaned with boiling water). Collected with all this, follow these steps to make your wine.
Get your juice
People are starting to make fruit wine at home often wonder how much fruit they need. Here's a tip I've found it works - you need to juice enough to fill the jar fermentor using - your carboy ordemijohn. Some recipes advocate watering your fruit juice to make up the quantity you need, but never do this. Use pure juice and your wine will be full-flavored and satisfying to drink.
You will either press the fruit, squeeze it by hand or use an electric juicer. If squeezing by hand (soft plums for example) you will need a large stainless steel or plastic container. If you have hard fruit like apples or hard plums, and electric juicer is a good investment if you don't own one already. You can also cut the fruit and cook in a little water to extract the juice, but that affects the taste of the finished wine. If you have grapes, you can try to trample with their feet in the traditional way. Some fruits can be cut and soak for a few days in a little water to extract flavor and color from the skin.
Some fruits, like apples, a huge roll of foam after pressing and you need to siphon off the juice, after the foam had risen tohigher.
Note that the mixed fruit wines are a great success. If you only have a couple of apricots, but a lot of apples, mix the juice per gallon.
Add sugar
Some fruits, such as grape juice, very sweet, you do not need the added sugar. Most fruit wines other must be added sugar. I usually add 2 pounds of sugar to compensate for a liter of juice. If you prefer a drier wine, you can reduce that amount. This is the reason, it is better to use moresmaller glass vessels when starting with home fruit wine making - you can vary the amount of sugar in each (record this by writing on the carboy with a felt pen); when you eventually come to drink the wines, you will know which style between dry, medium and sweet that you prefer. More sugar also means more food for the yeast, and so more alcoholic wine at the end of the process.
Add the sugar by warming the fruit juice slightly in a stainless steel pan, and stirring in the sugar to . Dissolve
Add the yeast
Sterilize your balloon or balloons with the sterilization or boiling water. Put the sweetened fruit juices in your vehicle. Dissolve yeast in warm water and powdered sugar in a bowl and leave for a few minutes for activation. Then add the yeast, fruit juice. Put your lock on the ship.
Fermentation of the juice should begin soon, and you will see air bubbles in the airlock. This means that the yeast converts the sugarto alcohol.
Watch and wait
Put your fermentation vessel in a warm place if possible. Ideally you should leave the wine fermenting for nine months to a year. If you drink it after only a month or two it will taste rough and poor; leaving it for about a year will let it mellow out - this really makes a difference. As fermentation goes on, you will notice a white layer appear at the bottom of the fermentation vessel. This is formed by dead yeast cells. You can 'rack', or siphon wine in a container that contains the new wine is always tinged with a hint of yeast. You should do once a month.
Bottle your wine
When the wine has not been resolved and you want it very clear before bottling, the ship left in a very cold for a week or so, and the clarity should improve.
When the fermentation has stopped (no bubbles come through the lock), you can bottle and bottle cap. Remember to sterilize the bottles and corksbefore you use them. If you will be making a lot of wine, remember to label all the bottles with details of the fruit, the yeast variety used and date of bottling. If you make a superb batch, you can then try to replicate it in following years.
Drink up!
Few people can resist drinking a bottle at this stage. But most fruit wines are at their best up to two years after bottling, so you can put a few bottles aside until you have some friends round, or have something to celebrate. There's nothing like drinking, you've made your wine as you like!
