can any ony one tell the process of making wine?

Answer 1

At its simplest:
pick the grapes
squish the grapes
add some sulifite to kill the bad bugs
add some yeast to start fermenting
let it ferment
siphon off the clear liquid after it's done fermenting
let it age in an oak barrel for a while (optional)
siphon into bottles
enjoy.

More specific info can be had by a million books and websites out there.

Answer 2

You need some kind of vegetable matter to add body and flavour.

most often grapes are used commercially, but if you are doing it at home you can use anything you fancy.

The vegetable matter needs to be 'juiced' in some way. Grapes, strawberries and other such soft fruits can be squished in a big ol' bucket. Harder fruits and vegetables will need to be - at least partially - cooked in some way (get a book of recipes). Add some sulphite or other concoction (available from Boots or wine making store) to kill off any unwanted yeasts (some are not nice and will make your wine taste bad) .

Leave to soak for a couple of days in a bucket with the lid on.

Strain off the juice. Add sugar (this is not to sweeten the wine, but to feed the yeast (alcohol is - basically - yeast pooh).

Add the yeast and cover the container to prevent infection.
Many wild yeasts exist - especially on grapes and soft fruit. These were originally used to make the first wines... but modern stuff in a packet is more efficient and makes stronger wine.

Some kind of air lock is essential. The yeast produce a lot of gas whilst they are munching on the sugar, and you need a way to let that escape your container without letting any air back in.

Leave the wine in a warm place to do it's stuff.

After a while (couple of weeks, probably) check it. You will see a lot of gross stuff on the bottom of the container. It is called the 'lee's' - bits of fruit that didn't get strained out and dead yeast. Syphon the wine off of this into a new CLEAN container (you have to be scruples and sterilise EVERYTHING. Bung on a new air lock and leave a while longer.

When the air lock has stopped bubbling, all of the yeast is dead.
Let the wine settle for a few days in a cool place.

Syphon it off any remaining lees. Leave a couple of days. Pass it through a filter into bottles.

Drink.

Fall over.

Start again from the top.

Answer 3

if you want to make a cheap home made wine......( mead).
take 3lb honey, bring to boil with 1 litre water. add juice of 1 lemon and orange when cool. get som yeast and yeast nutrient from a homebrew shop. put in a demijohgn with an airlock. wait till it bubbles less than once a minute. add a campden teblet ( crushed) also from homebrew shop. wait till it settles and clears, syphon into a new demijohn until clear. Drink . this takes about 45 months and tastes lush!!!

Answer 4

colin* has got it dead on. I used to make all sorts of wine from fruit and vegs - very tasty.Got to watch out for the alcoholic strength though. The more sugar you add and the longer the fermentation process the stonger the wine.

Answer 5

Don't do it = it always tastes of cats' piss

Answer 6

its in this link:
http://riri.essortment.com/howtomakewine_rfus.htm

Answer 7

I don't know

Answer 8

this is it...