Winemaking

Wine making on the homestead has been a tradition for thousands of years. Natural occurring fruit will turn to wine quickly if left long enough in a batch container. Most wine only needs fresh fruit, the right kind of yeast, and natural or added sugar to achieve the desired sweetness.

Beginners Guide To Wine Making

By far, the most common wine is made from grapes. But, wine can be made from a variety of berries such as black berries, Saskatoons, choke cherries,  flowers such as dandelions, rhubarb, and the list goes on.

Most people are familiar with red wine made from purple grapes, and white wine made from green grapes. The most common ones are offered in restaurants or liquor stores. But, you can obtain a greater selection of wine by visiting your local winery.

Basic Wine Making Instructions

Optional: You may use two or three different fruits for a different robust flavor.

Example is four gallons white grapes, and one gallon blackberries. Yummy!

5 gallons of fresh fully ripened crushed fruit. Some fruits may be frozen until sufficient amount is gathered.

5 tsp brewers yeast.

5 pounds sugar minimum. More if you like sweet wine.

2 gallons of bottled spring water.

Method:

Make sure fruit is crushed by some mechanical means such as a potato masher. Crush just enough to break open so that fruit makes contact with liquid and sugar.

Add sugar and mix.

Add water.

Stir in yeast.

Let sit in a covered crock or plastic pail.

Check daily and remove scum.

After five days, drain off liquid into carboy with oxygen vent, filled with water.

Let sit 10 days until bubbling subsides, make sure vent has water daily.

Drain off with siphon hose the top clear liquid into another container leaving dregs on the bopttom behine.

Place back into cleaned carboy, and allow to sit 5-10 days, making sure no bubbling exists.

Drain off clear liquid into pail. Check alcohol content and sugar content with floating hydrometer.

Adjust to suit alcohol content,  taste and sweetness by adding more sugar and/or water.

Let stand another ten days. Rack clear wine into bottles and cork. Place in cool location.

* Note*

Some people use Camden tablets, tannin, and sulfides to prevent fermentation. This is not necessary if you want pure old fashioned wine. The trick is to have patience and wait longer before you bottle the wine. Store cool location.

The choice is yours. Ask around or check the internet and do what you are willing to live with.