This article provides you with an easy guide to making the 'nectar of the gods' from the comfort of your home. If done correctly, a decent wine can be made from the following steps.
Making wine at home
Things the budding winemakers will need:
3 tins of frozen Welch's grape juice
1/2 cup of sugar
A 1 gallon bottle
1 to 2 balloons
2 cups of water Method:
Thaw the grape juice and use a funnel to pour the grape juice into the gallon bottle.
Add the water, then cover the bottle and shake vigorously. In wine-making circles, this is called ' Aerating the must'.
Add in the sugar and shake once more until all the sugar has dissolved from the bottom. Yeast preparation
The next step is to prepare the yeast. For best results, the yeast needs to be hydrated. To do this, follow the directions on the packet of yeast or simply put the packet of yeast to a cup, pour a cup of warm water on it and leave it to hydrate. Do not stir! Once the yeast is totally hydrated, pour in some sugar and stir. The sugar will cause the yeast to foam.
Once this happens, pour the yeast mix into the bottle with grape juice, cover and shake vigorously.
Once the juice is incorporated with the yeast, get the balloon and a pin.
Prick the balloons to make about 3 to 10 holes in it.
Open the bottle and cover it with the punctured balloon. The holes in the balloon will allow for the release of gases during the fermentation process. Push the balloon down inside the gallon bottle. It should not be sticking up.
To secure the balloon, wrap a rubber band around it, holding the balloon securely in place.
Place the bottle in a warm place and leave it there.
After twelve hours, there should be visible signs of fermentation. Small bubbles should start rising to the top of the container and a hissing sound should be audible.
The balloon should also begin to inflate. If the balloon does not start to inflate within 24 hours, the yeast is not working and new yeast will be needed.
The Final Word
Wine-making at home
For home-made wine, the fermentation process will take from one to two weeks. You can tell by the deflation of the balloon.
At this point, recap the bottle, discard the balloon and place the bottle in the fridge.
Siphon or sieve the wine into another container to get rid of the excess sediment at the bottom of the bottle. Voila! You have made wine!