If you would like to know more advanced methods, I encourage you to visit the following link here.
Ingredients
The method described in this site is probably the easiest way of making wine, making it perfect for a beginner who just wants to learn to make wine at home. This is what we need:
- 3 bottles or boxes of 100% grape juice (ie, 3 liters)
- 4-6 empty glass bottles
- Baker yeast (dry)
- Granulated sugar
- Paper towel (clean / toilet cloth)
- Rubber bands or tape
- 3.2 cl of water
- A funnel.
The fermentation process
Now is the time to begin to explain how to make wine. First, divide the 3 bottles or juice boxes of grapes in four. Therefore, you need an empty bottle. You can use clear bottles of wine or juice of 1 liter.
Now you have four bottles / cartons containing 75 cl of grape juice. Add 2.5 (two and a half) tablespoons granulated sugar to each and stir until sugar dissolves. Granulated sugar is necessary to increase the volume of alcohol of the wine to about 10-11%. During the fermentation, the sugar content of grape juice and excess sugar is converted into alcohol.
Put 3.2 ounces of clean water (room temperature), ½ teaspoon of baker’s yeast and 1 teaspoon of granulated sugar in a glass. Mix until sugar and yeast is dissolved. Cover the beaker and put it in a dark place. Depending on air temperature, a relatively thick layer of foam on the surface of water within an hour or two (faster at higher temperatures).
Add 1/4th of the foam layer and 3 tablespoons water with the yeast and sugar to each of the four bottles of grape juice / boxes. You may shake the bottles / boxes to ensure complete mixing.
Then, in order to prevent ingress of air and permit the release of gases produced during the fermentation process, the seal of the necks of bottles / boxes napkin. 3 layers are sufficient for increased neck and two of the straits. To set the napkins, you can use rubber bands or tape. However, do not forget to allow the escape of gases produced during fermentation, ie not completely cover the napkin with an adhesive. Otherwise, the experience of flooding.
Finally, place the bottles / boxes in a toilet as dark as possible (in fact, during all phases of wine production, the environment should be as odorless as possible).
The ideal fermentation temperature is 25 degrees Celsius (77 degrees Fahrenheit). At this temperature, the fermentation process takes about 9-12 days.
At the end of 9-12 days, the layers of sediment formed at the bottom of the bottles / boxes. Now you have a cloudy juice beverages.
Taking a step further
In order to revitalize the fermentation process and to minimize turbidity, the liquid must be transferred three or four times at regular intervals (one or two days). Transfer the four bottles / boxes in three 1-liter bottles, however, not moved sediment. Therefore, there will be some loss during each transfer.
After each transfer, the seal of the necks of the bottles as described above and put in dark / toilet.
You can reuse your old bottles after cleaning with water and if necessary with the help of a toothbrush.
Meanwhile, the taste of your product in each transfer. If too sweet, sugar is not converted into alcohol and must wait longer before the next day. If too sour, you should do before the next transfer what they have done before.
During the last transfer (third or fourth, depending on your choice), try to minimize bubbles.
Hey, your wine is ready to consume! Salud!
Aging
If you want to refine your wine through aging, may transfer your tasty product in bottles of wine. Fill the bottles as possible in order to minimize the air left in it. Remember that this process needs a cool, dark, and you must place the bottles in a horizontal position. Depending on your patience, you can expect 1, 3 or 6 months. However, do not forget: A bad wine does not turn into tasty due to aging … Age only good products.