Making homemade wine from concentrate in 10 days
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Day one |
Assemble supplies
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one gallon or larger container
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two cans concentrate (thawed)
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1-1/4 lbs (2-3/4 cups) granulated sugar
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2 tsp acid blend
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1 tsp yeast nutrient
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water to make 1 gallon
- wine yeast
Make the must
- Bring 1 quart water to boil and dissolve the sugar, acid blend, and yeast nutrient in the water.
- Remove from heat and add frozen concentrate.
- Stir until all is dissolved and pour into primary container.
- Place lid on container and shake to add air to the must.
- Then add water to make 1 gal.
- Place lid on container and shake again to add air to the must.
- Check specific gravity it should be 1.100. (Optional)
- Add wine yeast and cover with clean towel or air lock. (must should not be over 90 degrees F when yeast is added)
- Let sit 5-7 days until specific gravity is 1.010. (fermentation will have slowed considerably.)
| Day five |
Rack to secondary and pasteurize
- Rack to secondary and sweeten if necessary
- Pasteurize – heat to 145 degrees. *
- Stir for 3-4 minutes to remove co2.
- Rack in 5-14 days.
| Day ten |
Rack and enjoy
- Rack to secondary or bottles
- Drink some
- And age some
Wine always tastes better with age. My wine is good for eight years best after two years. I do not use preservatives (just alcohol) in any of my wine so you do not get a head ache after a glass or two.
Tips
Must rack off the finings at least 1-3 times over the course of 2-4 months after pasteurization for flavor stability and to prevent further fermentation.
I use a plastic food safe bag that will hold about 2 gallons and will expand for pasteurizing. Then after the wine sets for five days it is clear and ready to rack.
I use a 6 gallon bucket for my primary container and reuse the yeast left in the bottom of the bucket after racking by starting a new batch right away. I have been using the same yeast for years without any problems at all. I never clean the inside of my bucket the yeast keep it from spoiling and making mold or vinegar.
This is how I make my wine at home it is easy to do and has a great taste as well as a low cost of $1.00 to $2.50 per 750ml bottle. Raspberry, peach, white grape, and red grape are among my favorites. I think this is the best home made wine for dirt cheap.
* When pasteurizing you must not allow alcohol to evaporate and not let your container explode due to high pressure in the container. The safest method is immersion pasteurization but I like to let it set in the hot sun 12 hours or until fermentation has stopped. Although, it only works in the summer on hot sunny days.
