January 11, 2012

How to Make Homemade Wine, I think...

I made some homemade Mulberry, Mulberry-Raspberry and Raspberry wine for Christmas gifts (please God don't let any of my family or friends die or get sick from this fermented concoction that I have put together, amen).

It turned out to look pretty nice since I used gallon jugs and a recipe split between the word of mouth between my grandmother, mom and a good friend.

When it came time for bottling, Hubby took me to a local beer/wine making retailer to purchase some bottles and a corker.  I ended up getting an entire wine making kit!  Its so cool!  And, I also got the "correct" kind of yeast and other ingredients I should have used the first time (sorry guys, the next batch is already going better.) I feel like a chemist.
 

So, here are some photos of my next ongoing batch of wine.  This time I used grapes purchased at our local Sams Club.  I'm afraid all my free berries are dead.

The kit really didn't come with any directions except the names of the different pieces included and some recipes so I still feel like I'm kind of "winging it". 

First, I washed grapes and remove any that didn't look so great.  Allow them to dry.

Next, I put the grapes (including stems; according to a wine making book I read on my new Kindle Fire) in the fermenting bucket.  I must admit, I only used about 1/2 the stems. 

I then used a potato masher to mash up each and every grape until juicy (and part of the stems).  
 Then, I began to boil  3 cups of sugar and a gallon of water in a large pot. After the water boiled and the sugar dissolved I allowed it to cool completely. 

Then, pour the sugar-water into the fermenter with the grapes and stir well.


Next you add your packet of yeast.  One pack is suppose to be enough for 5 gallons of wine.


Finally I had this mixture.  Hope I'm on the right track.  

The kit came with this little neat device called a fermentation lock.  Basically you fill it half full of water and it fits into the lid of the bucket to allow carbon dioxide to escape.


Now I have this:  

The recipe I am using says to continue to add sugar water every few days for around 10 days to allow the sweetness of the grapes to come out as well as letting it completely ferment.  Then I transfer it to the carboy for more fermenting.  Its been almost ten days so I will keep you posted on the transferring results soon.  It smells delicious!  Any tips would be appreciated. 
  
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