Homemade wine???

mykulmorris

mykulmorris

Joined
Jul 8, 2007
Messages
1,690
I found a recipe for homemade wine on the internet. Thought I'd try it out... My wife says "That smells bad", I thought it would be a fun project and it might not be the best but even if I get a descent buzz from it I'll be happy. Anyone ever make homemade wine? ((Or has this subject already been covered and I don't know it?)))
 
i made a few batches that turned out good. one grape, one apple and i started 15 gallons of pear for a friend that turned out pretty good. the grape was so strong most people that tried it swore i put some whiskey or some other alcohol in it. the apple was the same way. my friend added too much sugar to the batch on its second run which left it really sweet. it gave you a buzz though. i have a non fruit recipe that once its done you can add unsweetened coolaid to it and make it whatever flavor you want and is about 20 percent alcohol if its done right.
 
I have had some great homemade wines made from scratch, but if you are not up to the work that it involves, a good compomise are the wine kits available.

I make about 25 gallons of the stuff a year and have a good rotation going so the wine ages properly. If you make wine from a kit, use the same advice that an old italian gave me.

Wine needs to age, so the short time frame that the wine kits often brag about really hurts the wine flavor. I like to let it sit for a year or more.

Wine kits come with yeast and bentonite and the concentrate. Throw out the MetaBisulfate, clarifiers and other chemicals that are for speeding up the wine, these are often toxic and carry warning lables. While they do speed up the wine, they also impart bitter and sour flavors- not to mention toxic chemicals to your wine.

What I do is add heated water to the wine kit in a clean pail together with cold water. Mixed together the wine should be tepid but not warm.

Sprinkle yeast and cover, let stand and ferment for a week.

Once the fermentation has settled down on day 6 or 7, then rack wine but syphoning it into a carboy. Place fermentation lock onto carboy and park it in a dark coolish place for 2 or 3 months.

Bottle and store until aged. Then enjoy.
 
Boy,I wish I had my Dads recipe for Dandelion wine,he made some back when I was only about 8 or 10,some of it didn't get drank for about 10 or 12 years,that stuff was wicked.:D
 
Made a batch w/ a can of concentrated grape juice, a packet of dried yeast & some sugar.
In a glass gallon jug- mix above ingredients, fill w/ tepid water. Stretch a balloon over the top of the jug & secure w/ thread.
Store in a coolish, dark place for about a month. Really sweet & strong. Jailhouse hooch really.
My grandmother thought it was a fun project anyway...

I would really like to try my hand at cider though.
 
yesterday a friend called not too long after i made my first post here asking if i would help him start 15 gallons of apple wine :D. he made a gallon of peach one year in a glass jug. i cant remember the details but something happened and he ended up with peach wine all over his kitchen. his wife wont let him make it inside anymore so now he has to leave it in his shop for the winter while it ferments :(.
 
Rugger said:
Made a batch w/ a can of concentrated grape juice, a packet of dried yeast & some sugar.
In a glass gallon jug- mix above ingredients, fill w/ tepid water. Stretch a balloon over the top of the jug & secure w/ thread.
Store in a coolish, dark place for about a month. Really sweet & strong. Jailhouse hooch really.
My grandmother thought it was a fun project anyway...

I would really like to try my hand at cider though.
Click to expand...

That sounds like the recipe I found on the net,,, Fun project!
 
Here's a good forum for winemakers. Actually, it's mostly homebrewers who also make wine, so they tend to experiment a lot with different fruits and sugars and yeasts.

Supposedly the Apfelwein you see there is pretty tasty stuff. Apple juice and corn sugar fermented out dry to about 9% ABV. At last count, the members of that forum had made a total of 9,582 gallons of the stuff.

http://www.homebrewtalk.com/f25/
 
My biology teacher in high school used to make tomatoe wine every year. It turned a pale yellow when it was ready, and supposedly tasted great.
 
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