How to Make Wine

Would you like to learn how to make wine? This page provides step-by-step instructions for any hopeful vintner, regardless of individual skill level. Learn to make the simplest of wines with a gallon jug, Grape juice concentrate and a balloon, or set the bar a bit higher by starting with your very own crushed grapes. Soon you'll have your own signature brand of wine aging in the cellar, just dying to be opened for a special occasion!

• The following winemaking terms are used in this guide.
  • Must: Unfermented juice which includes pulp and skins.
  • Brix: A measurement describing the sugar level in wine.
  • Cap: Grape pulp and skin that rises to the top of the must during primary fermentation.
  • Carboy: A large, narrow-necked glass, or plastic bottle, which acts as a fermenter and can be encased in a plastic, wicker or wooden frame. The most common size for home winemaking is 5 gallons.
  • Fermentation: The process of converting sugars into alcohol and carbon dioxide by yeast. A fermentor is the container where fermentation occurs.
  • Fermentation Lock: A one-way valve made of glass or plastic that fits inside a rubber stopper or cork and is attached to the mouth of the carboy. This allows carbon dioxide to escape but protects the wine from exposure to the air. Also called an airlock.
  • Fining: A clarifying process used to remove suspended solids from wine.
  • Hydrometer: A glass instrument used to measure specific gravity of liquids. Specific gravity is the measure of the density of a liquid compared to water. As sugar in wine is converted to alcohol, the wine becomes less dense and has a lower gravity reading; the lower the sugar level, the lower the density. A low enough gravity reading means fermentation is complete. To use, wine is placed in a Hydrometer Jar and the hydrometer is then floated in the wine and spun to dislodge bubbles. The reading is taken at the water line.
  • Punching down: Pushing the cap of pulp and skin to the bottom of the must.
  • Racking: The process of removing wine from the sediment by transferring wine to another container.
  • Sediment: Deposit of dead yeast cells in the bottom of the fermentor.
  • Yeast nutrients: Essential elements to the life and growth of yeast cells: oxygen, carbon, nitrogen, sulfur, and phosphorous.

You might not be able to turn water into wine, but it is possible to make wine in the comfort of your own home. Whether you're interested in learning a new hobby or just want to save money—winemaking isn't difficult.

• Before you get started you must clean and sanitize all of your equipment and ingredients. Use a strong, unscented detergent for basic cleaning, i.e., removing old smells, etc. To sanitize, use one of the following:

1. Two ounces of sodium metabisulfate to a gallon of waterhttp://www.catalogs.com/info/wine-cigar/how-to-make-wine.html
2. Commercially available sanitizer made especially for making winehttp://www.catalogs.com/info/wine-cigar/how-to-make-wine.html
3. 5% bleach dilution:Soak for 10 minutes and rinse at least 6 times.[http://en.wikibooks.org/wiki/Wine_making
4. Lodophor: follow directions on label[http://en.wikibooks.org/wiki/Wine_making

• Bacteria is wine's enemy. If you decide to skip this step there is a good possibility that your wine will be ruined.http://www.catalogs.com/info/wine-cigar/how-to-make-wine.html Because sanitizing is so important, there will be reminders about it throughout this guide.

• Once you've mastered the basics, you can expand your wine portfolio.

• Traditionally, winemaking involves introducing yeast to crushed grapes, which triggers fermentation: the key reaction in winemaking. Fermentation turns grape juice into an alcoholic beverage by converting sugars into alcohol.

• In wineries, winemaking is accomplished by using mechanical techniques and scientific calculations. Here's a way for a beginning winemaker to make table wine without using a bunch of special equipment or fancy ingredients.

• Ingredients:
  • 2 twelve-ounce cans of frozen 100% grape juice concentrate
  • Filtered water (or boiled then cooled water)
  • 2 cups of sugar
  • 1/4 teaspoon of wine-grade yeast
• Equipment:
  • 2 one gallon jugs (like what a gallon of milk, water, or juice comes in)
  • Rubber band
  • Cheesecloth
  • Balloon
  • Funnel
  • Pin
• Remember everything that touches the wine needs to be clean.

1. Defrost juice concentrate.

2. Pour defrosted juice into one of the jugs.

3. Mix sugar and one quart of water.

4. Boil sugar mixture until the sugar is dissolved. Cool completely.

5. Add yeast to sugar mixture and stir.

6. Combine yeast and sugar mixture with grape juice.

7. Add water until jug is full, leaving a little space for gases to escape.

8. Take a pin and poke 3-10 holes into the balloon, so gases can escape during fermentation.

9. Place balloon over mouth of jug.

10. Secure balloon with rubber band and push balloon down into bottle.

11. Place jug away from the sunlight in an area about 75 degrees Fahrenheit. Fermenting will begin within two days as the sugar changes into alcohol and releases gases. You should notice the liquid bubbling, froth along the top of the liquid and the balloon inflating.

12. Wait one to three months, checking your wine daily. You'll know the fermenting is complete when the balloon has deflated and the bubbles have disappeared.

• Racking means separating the wine from the sediment. The sediment consists of leftover yeast and sugar. Racking can be done in several ways but the following is the easiest and involves the least amount of special equipment.

1. Remove the balloon.
2. Cover mouth of jug with cheesecloth and secure with rubber band.
3. Place funnel in clean, empty jug.
4. Strain wine into clean, empty jug.
5. After wine is separated, secure jug with lid. You can drink the wine now or let the wine continue to age until it tastes good to you (up to six months). If you wish you can transfer wine into 5 wine bottles. This will make the wine last longer. See the section on bottling.

• If the above technique is too much of a hassle, or you want more predictable results, try a wine kit. Wine kits are probably the easiest way to make tasty wine because they come with detailed instructions, basic equipment and pre-measured ingredients. You can get a kit for around $100. When making wine from a kit you should follow the manufacturer's instructions.

• Now it's time for some real fun. Use this technique to create your very own brand of wine, making adjustments to suite your likes and dislikes. According to E.C. Kraus, winemaking is not about following a recipe but rather going through a process of adjustments based on your main ingredient—the juice.

• Winemaking equipment and ingredients are easy to find at local wine supply stores or online.
  • Ingredients:
    • 15 pounds of grapes for every gallon of wine (alternate methods: juice concentrate or unpasteurized juice)
    • Plenty of filtered water (you can also boil tap water, just use after cooling completely)
    • Fining agent (optional)
    • Preservative (optional)
    • Sugar
    • Acid blends
    • Wine-grade yeast (one package will be enough for 5 gallons of wine)
    • Campden tablet or sulfite crystals
  • Equipment You'll Need
    • Nylon bag
    • Food-grade plastic pail
    • Cheesecloth or towel for covering pail
    • Dairy thermometer
    • Acid titration kit (pH testing strips will also be fine)
    • Hydrometer
    • 2 food-grade plastic or glass carboys (5-gallon is best)
    • Fermentation lock set in rubber stopper
    • Wine thief
    • Plastic tubing (at least 10 ft.) for siphoning; optional bottling attachment
    • Stirring utensil
      • For pictures of winemaking equipment, check out Wine Intro.

• Suppliers of wine making accessories can be found in the resources section. Remember to clean and sanitize all equipment before using.

• Wine Begins with Grapes
• Your wine will only taste as good as the grapes which produce it, so choose wisely. The type of grape determines the flavor, color and aroma of your wine. Wine is also typically named after the type of grape used in the wine, so if for example your favorite wine is Zinfandel, you might want to buy Zinfandel grapes. Choose the type of grapes you like best or be creative and select a blend of grapes.
  • • Pinot, Riesling, Chardonnay and Merlot are a few popular types of grapes used in wine but locally grown grapes are great too.
    • Another factor to consider when choosing grapes is whether you want to make Red wine or White wine. Red wine is made using the pulp of red or black grapes and fermented with the grape skins. White wine can be made using red and black grapes, however, the grape skins are removed prior to fermentation. White wine is also made using white grapes.
    • The best way to decide what kind of grapes to use is by tasting different types of wines. Check out How to Select Wine for more information on choosing wines.

• Grow Your Own Grapes
• The most economical types of grapes are grapes you grow yourself. If you wish to grow your own grapes, here's a quick rundown. For more information ask your local nursery professional:

1. Find out the best grape variety for your climate.
2. Choose a location with full sun and good soil.
   • Soil should be loose, fast draining and loamy.
   • Dark and rocky soil helps absorb heat and drain water.
3. Plant grapes from at least 2-year-old rootstock.
   • HGTV suggests removing fruit the first year to promote root development; the following year you will be able to harvest.
4. Support your vine as it grows with a trellis or arbor.
5. Water your grapes with drip irrigation.
   • Each plant needs four to five gallons a week.
6. Keep your vine well pruned and disease free.
   • Spray with sulfur every week during the season to prevent mildew.

• After you select your grapes:

1. Remove stems.
2. Make sure your grapes are clean, sanitized and free of insects and debris.
3. Keep your winemaking area a stable temperature below 75 degrees Fahrenheit.
4. Remember everything that touches the wine must be sanitized to avoid adding bacteria that will turn your wine into vinegar.

• Since winemaking is basically the conversion of sugar into alcohol, wine can be made from any kind of juice. Your options are only as limited as your imagination. Favorite fruit wines include: cranberry, apple, peach and elderberry.

• When you substitute different fruit juices in the beginning and advanced techniques, some adjustments may be needed to account for correct acid and sugar levels. For example, to make elderberry wine, use 2 to 4 pounds of elderberries per gallon of wine and test sugar and acid levels to determine the amount of water and sugar to add. Fruit Wines should have an acidity reading of .55% to .65% tartaric.
  • Hubpages has an easy cranberry wine recipe.
  • The Joy of Home Winemaking takes you step-by-step with an apple wine recipe.
  • You can even try a fun wine which uses flowers or one that uses flavored teas.

• Crush

1. When your grapes are clean, place in nylon bag.
2. Place nylon bag in food-grade plastic bucket and crush grapes.
3. Optional: If you are making White wine and are using red or black grapes then you will need to press the grapes to separate the juice from the skins. You might want to buy a presser, but they can be pricey.
4. Add one crushed campden tablet for every gallon of must, or one teaspoon of sulfite crystals.
   • For a precise measurement, tailored to fit your wine, try WineMaker Magazine's Sulfite Calculator.
5. Cover bucket with light towel or cheesecloth. Leave alone for one hour.

• Temperature
• Measure the temperature of the must, using your dairy thermometer.
  • The temperature should be between 70 and 75 degrees Fahrenheit.

• Acidity Level
• The type of grape will determine the acidity level of your must and if the must is too acidic you will need to dilute with water. Use your acid titration kit or pH testing strips to measure the initial acidity level of the must.

1. An acid titration kit is the most accurate way to test acidity. The kit should include directions and recommendations for acid levels for different types of wine. Titration readings are given in Percent Tartaric. E.C. Kraus lists a quick acidity range guide:
   • Red Wine: .60% to .70%
   • White Wine: .65% to .75%
2. When using pH strips look for an acidity level of 3.8 to 3.4 on a pH scale. A pH scale works backwards so the lower the pH number, the higher the acidity level.
3. Adjust the acidity level accordingly:
   1. If the acidity level is too high, add a mixture of sugar and water (E.C. Kraus recommends using 4 cups of sugar for each gallon of water).
      • For example, if the acidity level is twice the level recommended then add equal amounts of sugar water; if the acidity level is 10 percent too high then add 10 percent more sugar water, and so forth.
   2. If the acidity level is too low, add acid; you can buy an Acid Blend or buy tartaric, citric and malic acid separately. A teaspoon of acid increases acidity in juice by 15% tartaric. If you are using a pH scale then you will have to experiment, but 1/4 teaspoon per gallon is a good place to start.

• Sugar Level

1. Measure the sugar level (Brix) with the hydrometer. The hydrometer checks the specific gravity of the must. Specific gravity should be 1.010 or greater (that's about 22 degrees Brix).
   1. If the specific gravity is too low, that means the sugar level is too low and it's time to add sugar syrup.
   2. To make sugar syrup, mix sugar in warm water until dissolved; cool completely before using in must.
2. According to Wikipedia, a half-gram of alcohol is produced for every gram of sugar converted. This means your must needs to contain 24% sugar so your finished wine will contain 12% alcohol.
   1. Some hydrometers have a "Potential Alcohol" scale, E.C. Kraus suggests aiming for a potential alcohol level between 9 and 13 percent.
   2. You can also calculate the potential alcohol level by hand.
      1. To calculate: Without using decimal points, subtract the final specific gravity from your initial specific gravity and divide the result by 7.36.
      2. For example: (Initial Specific Gravity: 1100) minus (Final Specific Gravity: 990) equals (Result: 110) divided by (7.36) equals (% Alcohol = 14.9%)

• Sparkling wine, also known as Champagne, is a carbonated wine. Legally, sparkling wine is wine that contains 0.392 grams of carbon dioxide per 100 mL of wine. That equals about one atmosphere of gas per 100 mL; sparkling wine has about four atmospheres of carbon dioxide per bottle.

• Sparkling wine is normally made with Chardonnay, Pinot Noir, Pinot Meunier, and Pinot Gris grapes; although like with homemade wine, locally grown grapes are also fine. The key to making sparkling wine is an extra fermentation, which typically occurs in the bottle. The extra fermentation makes sparkling wine a bit more complicated and a lot more time consuming, but here's how it's done:
• You'll Need:
  • Base Wine
  • Sugar
  • Wine-Grade Yeast
  • Yeast Nutrients
  • Winemaking equipment
  • Riddling Rack
  • Ice Bath
  • Champagne bottles (wine bottles can work in a pinch as long as you secure the cork with wire)
  • Corks
  • Wire Net

1. First you need a base wine, so follow either the Beginning Winemaking technique or the Advanced Winemaking technique to make wine. For best results use the Advanced Winemaking technique but do not add sulfites to the final racking because you do not want to stop fermentation. To make it easier, use a pre-made wine as your base wine.
   • You will be starting the extra fermentation in the champagne bottle.
2. Add sugar, yeast and yeast nutrients to the base wine and stir thoroughly.[1]
   • Add 24 grams of sugar per liter of wine to generate 4 atmospheres of gas per bottle. [2]
3. Seal bottle tightly with bottle cap or a cork secured with wire.
4. Place in cool environment at 55 to 60 degrees Fahrenheit, away from sunlight. As the wine ferments, the carbon dioxide will be trapped within the bottle and create sparkling wine.[3]
5. Fermentation is complete after a few months. However, sparkling wine is traditionally aged for several years and best after it's aged for five years. You can decide how long you are willing to wait, just be aware, the longer the wine ages the better it will taste.
   • Honeycreek suggests waiting 2 months before riddling and aging further when sparkling wine is finished.
6. After the wine has aged sufficiently, as determined by you, riddling is needed to remove the sediment.
   1. Place the bottle upside-down in a riddling rack at a 75 degree angle and turn the bottle everyday.
   2. Raise each bottle about 2 inches, turn sharply, a 1/8 to 1/4 turn, until you can see sediment in the neck.
      • This should be done for two to three weeks.
7. Keep neck upside down and freeze in an ice water bath.
8. After the sediment and wine in the neck is frozen, remove the bottle cap to allow pressure from the carbon dioxide gas to expel the frozen sediment plug. This process is called disgorging.
9. To taste, add the dosage, which is a mixture of wine base and sugar.
   • If you prefer you can also add a mixture of brandy, wine and sugar.
   • The dosage adjusts the sweetness level of the sparkling wine. Sweetness levels range from:
     • Ultra brut, which is very dry so little or no sugar is needed.
     • Doux is very sweet.
   • Experiment to decide how you like your wine. Brut is the most common sweetness level.
10. Cork wine, securing cork with wire net. You can now let the wine age further, or chill and enjoy.

• More sparkling wine recipes include:
  • eHow's How to Make Sparkling Wine
  • eHow's How to Make Champagne
  • Recipezaar's Sparkling Elderflower Wine

1. Dissolve yeast in warm water and let stand for 10 minutes until bubbly.
2. Pour yeast into nylon bag with must.
3. Shake bag up and down to mix.
4. Place in bucket.
5. Cover bucket with loose cloth and leave in an area at 65 to 75 degrees Fahrenheit .
   • Within 12 to 24 hours fermentation should begin.
   • You should notice areas of foam over must.
6. Stir twice daily, punching down the cap of pulp and skins, for about 5 days to a week or until the must has a specific gravity of .998 or lower (if you started at 1.010).
   • Measuring pH or acid levels will also tell you if the fermentation is progressing correctly.
7. Squeeze all liquid from nylon bag into bucket.
8. Cover bucket loosely and let rest for 24 hours.

• Congratulations, you are now a Vintner! Dazzle your friends with your awesome winemaking skills and have fun experimenting with new flavors and techniques.

1. Transfer wine away from sediment into carboy.
   1. Place bucket on table.
   2. Place clean carboy on floor near table.
   3. Gargle with mouthwash (to sanitize your mouth).
   4. Insert one end of plastic tubing into bucket.
      • Tubing should rest a few inches above the sediment.
   5. Hold tubing in place with one hand.
   6. With other hand bring tubing to mouth.
   7. Gently suck on tubing.
   8. Once wine begins flowing up the tube:
      1. Remove tube from lips.
      2. Insert tube into clean carboy.
         • Wine should flow into clean carboy.
   9. Stop before you get to sediment.
   10. Remove tubing.
   11. Clean tubing.
2. Top carboy with rubber stopper and fermentation lock.

• The Secondary Fermentation can take anywhere from several weeks to several months. E.C. Kraus suggests racking off the sediment every month while you wait. WineMaker Magazine suggests racking after ten days then clarifying for three to 6 months before final racking. Either way, you have to rack sometime during the secondary fermentation process.

1. Sanitize tubing using your preferred method.
2. Carefully place the wine-filled carboy on a table.
   • Do not disturb sediment.
3. Place clean carboy on floor near table.
4. Gargle with mouthwash.
5. Insert one end of plastic tubing into carboy.
   • Tubing should rest a few inches above the sediment.
6. Hold tubing in place with one hand.
7. With other hand bring tubing to mouth.
8. Gently suck on tubing.
9. Once wine begins flowing up the tube:
   1. Remove tube from lips.
   2. Insert tube into clean carboy.
      • Wine should flow into clean carboy.
10. Stop before you get to sediment.
11. Remove tubing.
12. Top carboy with rubber stopper and fermentation lock.
13. Clean tubing.

• Check wine often to ensure fermentation is progressing properly.

1. Retrieve wine sample using wine thief.
2. Test sample with hydrometer and acid testing kit.
3. Make adjustments when necessary.

• Additives
• During the secondary fermentation process, you can also add flavorings to enhance the bouquet. Here are a few ideas:
  • Oak chips
  • Banana flakes
  • Dried elderberries
• The additives will be racked away during final racking.

• Stabilization (Optional)
• Adding fining agents and preservatives to your wine are optional but recommended for optimal results. Fining agents are used to clarify wine by removing tannins and solids that may cloud wine. Fining agents you can use include:

1. Egg whites
2. Isinglass
3. Skim milk powder
4. Bentonite

• If you wish you can also add a preservative to wine before bottling to help the wine maintain flavor and color. Preservatives include:

1. Sulfur dioxide
2. Potassium sorbate
3. Potassium bisulfite

• • If you decide to use a fining agent and/or preservative:

1. Add to carboy.
   1. Stir well.
   2. Replace airlock and stopper.
2. Stir twice daily for three days and place wine in an elevated area for a total of ten days.
   • At the end of ten days the wine should be clear; if the wine is still cloudy, leave alone until clear. [1]

• Clearing

1. If you don't use fining agents, your wine could take several weeks to several months to settle.
   • WineMakers Magazine suggests waiting six months for red wine and three months for white wine before racking into bottles.
2. Filtering wine also acts to remove solids but will not make a cloudy wine clear. You will have to buy a wine filtering kit. Filtering wine is optional.

1. Determine if wine is ready for final racking:
   1. Remove a sample of wine using a wine thief.
   2. Test with hydrometer.
   3. Wine should appear clear and not cloudy.
      • Sediment should be settled on the bottom of the carboy.
2. You are now ready to siphon clarified wine into wine bottles.
   • Sulfite crystals can be added halt fermentation in the bottle.

• Check out WineMaker Magazine for additional Red Wine and White Wine recipes.

• Bottling your own wine can be fun and easy.

1. Choose your bottles. You can purchase new bottles or recycle old wine bottles. If you use old wine bottles:
   1. Soak bottles using a strong, unscented detergent to remove labels. Scrape old labels with a razor blade and remove any remaining glue residue with Goo Gone.
   2. Sanitize!
2. Siphon your wine from the large jug or carboy into wine bottles.
   • Leave 2 inches of space below rim.
3. Cork:
   1. Buy corks that are tightly sealed in plastic bags or sanitize by soaking in a sulfite solution. Remember sulfite causes allergic reaction in asthmatics!
   2. Use a hand-corker or corking machine. If you don't wish to buy a corker, most wine stores will allow you to rent one for free. To use a hand-corker:
      1. Insert cork into the corker.
      2. Position bottle under the corker and pull lever.
      3. You might want to practice a few times on an empty bottle, to avoid spillage.
4. After wine is bottled, leave bottles upright for three days. Then turn them on their side and let sit for at least one month.

• According to WineMaker Magazine, the key to bottling is having a full, sealed container that is capable of aging.

• Labels are a great way to show your creativity and personalize your wine. Martha Stewart lists these steps for fabulous wine labels:

1. Buy 2¾ inch wide and 5¾ inch high labels.
2. Design and print wine bottle label.
3. Attach label to wine bottle using self-adhesive, or double-sided tape.

• When storing your wine, consider light, humidity and temperature. Dr. Alexander Pandell suggests following these steps to keep your wine at its best.

1. Keep your wine in the dark. Ultraviolet light damages wine by causing the degradation of organic compounds in wine, which affects the aroma, flavor and structure of the wine.[1] Ultraviolet light includes sunlight and fluorescent light. Use incandescent bulbs instead.
2. The storage area should be moderately humid Humidity levels of 60 to 70 percent helps keep the cork from drying out. If the cork becomes too dry, the seal will break and unwanted oxygen will enter the bottle.[2] Storing wine bottles on their sides will also prevent the cork from drying out.
3. The ideal storage temperature is 55 degrees to 60 degrees Fahrenheit. Wine develops best if stored at a steady temperature with a fluctuation of plus or minus one degree.[3]
   • If you store your wine at a higher temperature your wine will age faster.
   • Storing your wine at a lower temperature prevents your wine from maturing.

• Ideal locations for storing wine include basements and cellars. You can also buy a wine cooler.

• When storing an opened bottle, it is best to keep the wine in the refrigerator. The low temperature will slow down oxidation-reduction, which will prevent spoilage.