How to Make Wine: Easy Tutorials with Step-by-Step GuideOct 01, 2020 03:00 PM Photo by Daniel Spiess on Flickr
Tripboba.com - Wine is a fermented beverage that is made with a fruit juice base. Although you can get one at your favorite bar, you can also make homemade wine!
Wonder how to make wine? Well, you don't need to worry because you are already on the right page. Here, Tripboba will show you the step-by-step guide on how to make wine. This tutorial will help you to make homemade wine.
How to Make Homemade Wine
- 1 1/2 to 2 cups sugar
- 1 packet yeast
- 1/2 gallon grape juice
- Measuring cup
- Balloon (you can use a condom if you can't find balloon)
Step 1. In hot water, wash everything thoroughly. This is the only thing that you can do wrong, literally. You should not drink it if the beer is contaminated.
Step 2. Add between 3/4 and 1 cup of the grape juice. I know it sounds counter-intuitive, but to make room for the ingredients you're going to add, it must be done.
Step 3. Add 1.5 cups of sugar to the grape juice. Add 1 cup if you like the wine to be less alcoholic, and then add 2 cups if you want the wine to be more alcoholic. Then screw the cap back on hard and shake the bottle. Do this for about a minute or before you find that the sugar dissolves pretty well.
Step 4. Insert one packet of yeast. For this, you don't need to use a funnel, but if you do, you can. For yeast, there's no reason to be stingy. It's the cheapest component of the whole project, so don't try to make it last.
Step 5. Only wait 5 minutes. Giving time for the yeast to moisten. After that, do another intense shake for 10 to 15 seconds. Be thrilled because the rough part is almost over.
Step 6. Place the balloon over the bottle's end. The bottle should be uncapped. Then poke 1–2 pin-sized holes in the bottom third of the balloon.
How to Make Dandelion Wine
- 3 quarts water (approximate, more to fill)
- 3 pounds sugar roughly 5 to 6 cups
- 1-quart dandelion petals, packed from roughly 3-4 quarts blossoms
- 3 oranges juice and zest
- 1 lemon juice and zest
- 1 tsp yeast nutrient
- 1 packet wine yeast
Step 1. In a saucepan, put the water and sugar to a boil. To dissolve the sugar, whisk, and cool until lukewarm.
Step 2. Put into one-gallon fermentation vessel the dandelion petals, citrus juice, and zest. Apply the yeast nutrients and dump the water over the top of the lukewarm sugar.
Step 3. In lukewarm water, dissolve a packet of champagne yeast or other wine yeast. To rehydrate, allow it to stand for 5 minutes and then pour it into the wine. Finish with a little more water to cover the carboy with. Just make sure to have at least one inch of headspace.
Step 4. Airlock cap and ferment for about three weeks or until fermentation has ended. If you do not use raisins, it can take a little longer because they have more micro-nutrients to get the yeast working faster.
Step 5. In a clean container, siphon the wine, leaving the yeast sediment behind. Leave the wine to ferment in secondary conditions for a minimum of 6 to 8 weeks, regularly inspecting the water lock to ensure that the water has not evaporated.
Step 6. To prepare for bottling, ship the dandelion wine into a clean tub, again leaving the sediment behind.
Step 7. For more extended storage, bottle the dandelion wine in corked wine bottles, or flip-top Grolsch bottles for tiny loads you don't intend to keep for long.
Step 8. Enable the wine bottle to mature for at least 2 months before consumption, preferably 6 months or more. Note: The wine should be stored somewhere cool during storage, like a basement or closet on the building's north side.
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