How to Make Homemade Wine in 7 Easy Steps

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Wine making is a fun and rewarding hobby for some people. For some, they think that this is a very hard and complicated process that requires a great deal of work. Following these seven easy steps you can benefit from a great tasting addition to your formal dinner party, when entertaining guests or as a house warming party for family and friends.

1. Making sure that you are using sanitary utensils and tools, begin cutting up the fruit that you plan on using for your wine. Smaller fruit will require you to break open the skins. If you plan on using raisins, dates or other fruit such as this, you will need to chop them. Fruits like ginerger root will require you to bruise them to begin your wine making process. To prevent the over processing of your produce, do not use food processors, mixers, blenders or other small appliance such as these. Over processed fruit cause them to be to bitter to use.

2. Using your desired wine recipe, mix together all of your ingredients in the primary fermenter, except for the yeast. With the use of a fermentation bag, collect the pulp and submerge it into the wine mixture. Add enough water to the mixture until there is approximately five gallons. Add five crushed up Campden Tablets to the wine mixture. It is important that the wine mixture remains between 70 to 75 degrees Fahrenheit during the fermentation process. If the temperature gets too cool before the alcohol is done processing, it will stop the production of alcohol. If the wine mixture gets too warm, the taste of the finished product may not be what you want.

3. Using a thin, clean towel, cover the fermenter. You will need to let the wine mixture sit in the fermenter this way for twenty four hours. This part of the process allows the Campden Tablets to release a mild sulfur gas that helps to sterilize the juice.

4. After your twenty four hour waiting period is up, sprinkle the yeast over the entire surface of the juice. Recover with your towel and allow the mixture to continue fermenting for five to seven days. Continue following the rule of keeping a constant 70 to 75 degree Fahrenheit temperature. During this 5 to 7 day period, about seventy percent of the fermentation will take place.

5. When the five to seven day period of fermenting is up, open up your fermenter and remove the pulp. Carefully siphon the wine mixture from the first fermenter into a second fermenter. The pulp is easily removed by lifting out the fermentation bag. Make sure that you get out excess wine mixture from the bag before discarding. Do not stir up the mixture. If you need to, add water to the wine mixture until it again measures five gallons.

6. Attach a wine making air lock that is filled half way with water to the fermenter. The mixture will need to ferment for another four to six week time frame until it is clear. Using your wine hydrometer, make sure that it reads between .990 and .998 the Gravity scale to ensure that the fermentation is complete. Make sure that the wine is clear before bottling. You can purchase a hydrometer to measure the sugar content and the exact alcohol content of your wine mixture. This instrument can be used throughout the wine making process to check the results at various stages.

7. When the wine is clear, you will again need to siphon it from the sediment. Stir in another five crushed Campden Tables to your wine. Unlike the first siphoning of the wine mixture, you will want to make sure that no sediment gets bottled. During this process you may lose some of your wine. A little is okay. If you like a sweeter tasting wine, you can add honey, sugar or syrup of your choice. However, if you choose to do this, you will first need to add a stabilizer like Potassium Sorbate so that re-fermentation does not occurring during bottling.

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