How To Make Homemade Wine From Fruit or Juice Concentrate

Some people want to try learning how to make homemade wine using an inexpensive process that they can easily replicate whenever and wherever they want to. To do this right, you need to have the capacity to follow detailed instructions to the letter – that is how you can get the correct results each and every time you attempt to prove you do know how to make wine to everyone.


Use the Right Equipment Even When Learning How to Make Homemade Wine From Home

Anyone who wants to make homemade wine has to use the correct equipment – this is the most basic rule to follow. As in many of our projects, using the wrong equipment will give us results different from the ones we want. So always strive to acquire the proper equipment as you learn how to make homemade wine. You can always re-use the equipment afterwards anyway.

The best equipment are those made from glass, followed by those built from plastic parts. Should you decide to buy plastic equipment, be sure it is made from food-grade plastic because the wine blend may react with the plastic otherwise.

Sterilize Equipment First

Because bacteria and rogue yeasts may alter the final wine blend results, you need to sterilize the equipment thoroughly to kill these organisms. That is why glass is highly preferred as your equipment material.

Three Basic Ingredients

To make any type of wine (white or red), you will need a juice of some sort, sugar and then yeast. Be sure your yeast is vintner’s or winemaker’s yeast and not the baking type of yeast – those are two different types altogether so don’t get confused.

Using Fruit
If you want to learn how to make wine from home using fruit, you may have to chop the fruit well (without the rind and pith) or squash it finely first. Majority of recipes that teach you how to make wine from home using fruit will ask you to use sugar too – use cane sugar for best results, not beet sugar.

Even if you use fresh fruit, this fruit has to be sterilized first before it is usable for recipes teaching you how to make wine. So do cook and sterilize your fruit first, pulp and juice combined – but do not add the yeast while your fruit is still hot because that will kill the vintner yeast cells. You can choose between using liquid yeast or the powdered yeast but both are equally acceptable when used correctly.

Using Frozen Fruit Juice Concentrate

Frozen fruit juice concentrate is an alternative if you have no fresh fruit or have no time to use fresh fruit. It can help you make wine the quickest and simplest way possible. Some of the best type of fruit juice concentrate brand in the market right now may be purchased on-line from Winemaking Equipment Store.

Always use frozen fruit juice concentrate because it lacks the potassium sorbate substance that can keep your must from fermenting. To save money, you can buy your juice in bulk containers measuring five gallons each, like the Syrah or Merlot juices. Otherwise, you can purchase the Vintner’s Harvest juice packaged in either a 46-ounce can or in a 92-ounce can.

Putting the Wine Blend into Fermentation Containers

Your wine blend is called the “must” by winemakers before it has become real wine. It should be placed within very sterile fermentation containers but always use sterile utensils and measuring equipment as well – even one tainted spoon can wreck the quality of your must. This is crucial when being taught how to make homemade wine.

Your sterile fermentation containers should be air-tight. You can add the metabisulphite solution via an airlock (an s-shaped instrument that fits into the cover of your sterile fermentation containers) so that there is no need to keep opening and closing the fermentation container.

Never expose your fermentation container filled with must to direct sunlight during the fermentation process. The must-filled fermentation container has to be stashed away in a place whose atmospheric temperature ranges from 65 degrees to 75 degrees Fahrenheit in warmth. Fermentation should last up to two weeks at the most.

Racking Your Must

It is imperative that you do racking of the must and do it right. Racking is the process by which you will siphon off the liquid wine to separate it from the sediments that have congealed at the bottom of your wine fermentation container. The liquid wine will then be transferred into sterile bottles whose covers have also been sterilized – even cork covers have to be sterilized properly. Always use glass wine bottles with cork covers – plastic wine bottles are unacceptable. If you are making rose and red wines, green bottles have always been used for these types of wine.

All wine bottles should have smooth bottle openings with zero cracks or rough edges around the mouth of the bottle. If you insist on using plastic bottles, you may find that they cannot withstand the sterilization process and may even melt – that is why glass bottles have always been used traditionally to make wine. If you have a lot of wine bottles to sterilize, you may either a) heat the bottles in an oven (but be careful not to overheat them until they crack); b) pour boiling water into and onto the bottles and their cork tops to sterilize well; and/or c) use a pressure cooker to mass sterilize many bottles at one time.

Do not overfill your wine bottles but just put in enough must to reach up to one centimeter to one half-inch below the cork bottom. If there are minor bits of sediment that seem to be present, you can use winemaker’s filter paper to screen or sieve out these sediments from the must that is being transferred to the wine bottles.

At this point, your must has to “rest” meaning you need to stash it away to let it age properly and become real wine. If you are patient and have done your job correctly, the wine you produce will be of sufficient quality that you can be proud of. The next step in learning how to make wine is knowing the required ingredients. Please read our free article on ingredients needed.