Make Homemade Wine like a Seasoned Veteran

Does this sound like you, you know nothing about wine making but would love to learn more.

Well your in luck, right now you possess one of the main ingredients. Which is a passion to learn more about the joy of making homemade wine. Recipes range from very easy to the more complex. The only limiting factor for making great wine is your limited imagination of flavor. You can make wine almost out of any fruit.



There are five general steps to making wine.

- Planning

- Monitoring-

- The Process

- Aging

- Finished Product



Before you begin your wine making adventure, I have compiled a list of things that you will need to purchase before you start.

- Primary fermentation container( heavy plastic container with lid capacity 4 gallons)

- Secondary fermentation container (2 or 3 one gallon glass jugs)

- Rubber cork for a airlock fit on glass jugs

- Nylon mesh straining bag

- 5 to 6 feet of clear plastic half inch tube

- 5 to 6 wine bottles( if you enjoy wine now, start saving those bottles)

- Corks size #9

- Hand corker

- Hydrometer, this measures sugar content



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The following items will make your life easier in making wine but are not mandatory

- Thermometer

- Acid titration kit, this measures acid levels

- Grape press, only if your making wine from fresh grapes



While you can find many of these items at your local hardware store, the rest will need to be purchased online or at a winemaking supply store. The following list of items should round out all the things you will need to make that first batch of wine

.- Campden tablets

- Wine yeast- Pectic enzyme

- Grape tannin

- Acid blend



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Now that we have our specific items, lets now walk you through the wine making process.

1) The fruit you’re using must be fully ripened, with no spoiled areas. Make sure the fruit is free of any dirt or foreign items such as stems. Check your fruit for its sugar content with your hydrometer. A reading of 22-24 brix will equate to about 11%-12% alcohol in your finished wine. 2) Good hygiene is mandatory throughout the whole process. In addition pre-measure all ingredients accurately.

3) Regular taste testing is essential during fermentation, and can make you aware of problems. With wine making practice makes perfect, and it’s during this stage you begin to train your palate to detect defects. Not every batch will be a gold metal winner. I’ve never had a bad wine just some that I enjoyed more than others.

4) After the fermentation process your new wine needs to be racked. The dead yeast falls to the bottom of your vat, now you begin to siphon off your wine into bottles.



I know this was a brief overview but to get your personal copy of how this whole process works click on the link below. We will guide you every step of the way and leave no question unasked.



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And as a free gift I have listed one of my favorite recipes to get you started onto a life long journey of joyful and rewarding wine making. (Enjoy)



3-4 lbs. Fresh black raspberries

2¼ lbs. Finely granulated sugar

½ tsp. acid blend

½ tsp. pectic enzyme

1/8 tsp. Grape tannin

7 pints water

1 tsp.Yeast nutrient

1 crushed Campden tablet

Lalvin RC-212 wine yeast



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