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For thousands of years, people have known how to make wine at home. Wine can be made from any fruit, but grapes are still the most popular choice. After mixing the ingredients, you let the wine ferment and then ferment well before putting it in the bottle. The process is old and simple, but will make you proud with a delicious home-made bottle.
Steps
Prepare Tools and Materials
- Crock pot or glass jar about 7.6 liters. You can find them at thrift stores, but often old pots can still have the smell of pickles or sauerkraut, which will spoil the wine. [1] X Research Sources )
- Small antique glass bottle about 3.8 liters
- Air stopper
- Small plastic tube for wine extraction
- Clean bottle of wine with cork or screw cap
- Campden tablets (optional)
- Some people won’t wash the fruit before mashing it. Because there are natural yeasts on the fruit skins, you can make wine with the yeast on the fruit skins along with the air. However, washing the fruit and controlling the amount of yeast will help you get a batch of wine with the right taste. Natural fermentation can make wine go rancid. If you want to try, you can make two batches of wine, one using natural yeast, the other using regular yeast to see which one you prefer.
- You can pour 2 cups of hot water into the jar instead of taking Campden tablets.
- Using tap water can affect the taste of wine because it contains impurities. It is best to use filtered or spring water. [3] X Research Sources
- You can add sugar or brown sugar instead of honey if desired.
- In addition, you can add honey after tasting and finding the wine is not sweet enough.
- But if you choose to use natural yeast, you can skip this step.
Wine Fermentation
- In a cool place, wine yeast will not bloom. If it’s too hot, the yeast will die. So find a warm place in the kitchen to put the pitcher.
- If you don’t have an air-stop cap, you can pop a small balloon into the mouth of the jar. After a few days, remove the bubble so that the wine can escape the air and then close it again.
- Use a dark bottle to prevent the wine from fading.
Make Wine Like a Pro
- Wine making equipment must be clean to prevent bacteria from spoiling the wine.
- During the first wine fermentation, the jar must be tightly closed but must be ventilated.
- The second fermentation must be airtight.
- Fill the bottle with wine to reduce the amount of oxygen in the bottle.
- Store wine in a dark colored bottle so as not to discolor the wine.
- You can add sugar after tasting the wine, so you don’t need to put in too much sugar when you start making the wine.
- Regularly test the wine to see how the fermentation is progressing.
- Do not sell alcohol that you make at home because it is not legal.
- Do not let fruit flies get into the wine.
- Do not use metal containers.
- Do not use utensils or containers made from plastic wood as they can damage the wine.
- Do not increase the temperature to accelerate the fermentation.
- Do not filter the wine too soon.
- Do not contain alcohol in unsterilized jars or bottles.
- Do not pour the wine into the bottle before the wine has fully fermented.
Advice
- Disinfect utensils used to make wine because bacteria can turn wine into vinegar. However, if the wine does turn into real vinegar, do not rush to throw it away. You can use wine to marinate meat. For example, to marinate chicken with some other herbs and spices.
- Wine filtration is a must. The wine extraction step needs to be done at least 2 or 3 times before bottling.
- Give the wine a woody aroma. During the second fermentation, place a piece of oak about 1.3cm into the wort. In order for the wine to rise to the top of the bottle, put a few disinfected marbles in the bottle. And adding oak wood will increase the aroma of the finished wine. Finally, filter the wine, extract it into a clean bottle and close the cork.
- The amount of alcohol extracted into the bottle must ensure that when the bottle is placed on its side, the wine will just reach the cork.
- If the fruit you are using is highly acidic and the fermentation is slow, the mixture of Must produced will be too acidic. So you put a chalk in the Must mix. The calcium carbonate in chalk will be very helpful.
- Keep the wine residue after filtering is complete. It’s like the female yeast that makes your next batch of wine ferment faster without the need for a lot of ingredients. The winemaking process will be improved after each implementation.
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 65,679 times.
For thousands of years, people have known how to make wine at home. Wine can be made from any fruit, but grapes are still the most popular choice. After mixing the ingredients, you let the wine ferment and then ferment well before putting it in the bottle. The process is old and simple, but will make you proud with a delicious home-made bottle.
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