Home Made Wine Brewing and Wine Recipe
|Home made wine brewing, Green Grape, Blackberry, Feijoa and Apple Cider vinegar |
As you can see from the photo we have a variety all fermenting away and all we have really had to do was cut up the fruit and give it the odd stir and keep an eye on it. Currently we have Persimmon and another lot of Pear Wine (called Perry) on the go as well.
Try some simple wines first to start off with and the only materials you really do need are glass bottles or carboys and air locks to keep insects out - you can use cotton wool instead but the airlock ensures fruit flies stay out. Plastic water containers will work if you can't get glass.
We have recently moved house complete with the newly made wine sitting fermenting in its bottles complete with airlocks fitted to keep out insects. Moving doesn't seem to have harmed it in spite of being warned not to move it round and disturb it, the wine is still bubbling away nicely and we have invested in several more glass carboys so we can siphon the wine off to leave the dregs or finished yeast that has settled in the bottom.
You can make wine with almost any fruit or vegetable, like Parsnip, Beetroot, Apple, Grape (the Classic of course ) Guava, Plum is delicious - use your imagination.
Wine Recipe for most fruits is similar:
Cut 6 cups into smallish diced pieces (crush if berries)
Add at least 6 cups of sugar (yes, the dreaded white sugar) into a spotlessly clean bucket or glass jar or carboy. If you can get a one gallon one or five liters its easier to judge the amounts as you need to fill to the top with filtered water or previously boiled and slightly cooled water. Cover with cloth, tied tightly so insects cannot get in or put in your glass container covered with cotton wool.
Stir every day for 30 days and watch it ferment and bubble away.
Keep a close watch on it as if you fill it too full it will ferment all over and come up the top of the jar and out over everywhere !
When the bubbles have stopped coming up and it has stopped fermenting strain and pour into bottles or jars. Let it stand until it settles and the used up yeast goes to the bottom and then you can siphon it off and let stand again until it goes clear, then bottle and it will be fine to screw the caps down.
Keeping will improve it or you could choose to have a sampling now. You need to have a bit of patience for this process as a lot of wines improve on standing, like say, 6 months or longer.