what are the ingredients needed to make wine?

Question

I'm serious............ come on!

Answer 1

Generally, grapes and yeast.
The grapes are crushed to get the juice, yeast is added to eat the sugars in the juice and convert it to alcohol and CO2.

The fermentation also yields (in tiny amounts) other compounds that add to the complexity of the flavors. Also, consuming the sugar, it is no longer sweet like grape juice by itself. A sweet wine is generally one that's had the fermentation stopped before all the sugars were consumed.

There are lots of wild yeasts out there, on the grapes, floating in the air, etc. The majority of the time, wine makers will use sulfites to kill the wild yeasts and then add their own in order to have control over what the final result will be like...alcohol content, flavors, clarity, etc. It lends to a more consistet and predictable result.

Answer 2

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OK Lets start with the grape juice, if it has preservatives in it you will have problems, as they will kill the yeast Now the container, I wouldn't use plastic, unless you have a proper air lock, otherwise it will explode fairly quickly - use a glass container with an air lock (though this can be home made - a piece of tubing through a cork in the top of the fermenting vessel put into a container of water - you need to keep air out or the wine will go sour). You also need something to sterilise the equipment you are using, sodium metabisulphide or similar). And something to clear the wine at the end, isinglass, fullers earth, etc etc, very few home made wines clar by themselves. Fermentation will depend on the temperature the wine is stored in, the strain of yeast, how much sugar added, alcohol level needed etc etc Don't count on less than 6 weeks, preferably more.

Answer 3

As an avid home brewer I can tell you making wine at home is easy. Simply, you need water, sugar, fruit, and wine yeast. Wine is, at the most basic level, fermented fruit juice.

For a 5 gallon batch of apple wine, one would need:

4.5 gallons of apple juice (no preservatives)
10 lbs. cane sugar
1 tbsp grape tannin
4 tbsp acid blend
1 vial WhiteLabs champagne yeast (used instead of standard wine yeast because it has a higher alcohol tolerance, but WhiteLabs White Wine yeast has worked as well)

That's really it. You just put all those ingredients into a fermenting vessel and wait about a month. After that, you clarify your wine for a few weeks, and then bottle. This wine matured in about 3 months and tasted like apple juice with some boozy love.

Answer 4

Basically, wine is just aged fruit juice. There a microorganisms everywhere in our world on the floor; in the air, etc. If you leave any kind of fruit juice out on your kitchen table the hungry micro-organisms will eat the sugar in the juice and survive. Just like you and I breathe out CO2 as an out put these micro organisms make alcohols so eventually all the sugar in the fruit juice becomes alcoholic juice. These are the basics. Now if you want to get different tastes you need to control which type of juices and which type of micro-organisms you want to invite to the party. Some organisms will sour the fruit others will give different tastes. So that's get's into the yeasts and other stuff in the art of wine making. The trick is also for little micro organisms to get through all those sugars in that big wine bottle and eat them all up would take a bit. This is why "Wine" develops or gets more of its taste with time.

Answer 5

Wine is a product of fermentation. It is a natural process which takes place for the fruits to "breathe"
Sometimes even grapes (not the green variety!) placed in the right conditions can stimulate fermentative reactions.
However, you shall have to filter the products and be ready for a mess as the byproducts leak out of the vat and cause a sticky syrup to form on the floor.
Also, be aware that a byproduct will be gas, so u should monitor the pressure

Answer 6

I made wine out of welch's frozen concentrated grape juice, threw in yeast, and the wine was actually quite drinkable. Of course, I prefer to use grapes or fruit, but half the fun of winemaking is figuring out different thing you can make wine out of. Heck, I've even made potato wine (it was nasty in my opinion).

All you need it something to keep the wine from oxidizing when it is done. Most of us use Postassium Metabisulphite (it's a white powder that smells nasty) - you add it to the wine before you bottle it to keep it from "spoiling". Those are very basic descriptions.... but you get the idea.

Answer 7

Basically normal Chinese home cooking have minimal ingredients usage perhaps little more when cooking for parties or gatherings for lavish food servings. Dishes normally required some stir fried cooking, a little oil heated up in a wok (chinese cooking utensil like hollow pan). Then some minced garlic for aroma stir fried till golden brown. Put in the ingredients in the wok, stir them occasionally , then add in salt, sugar to taste, some soy sauce for colouring, some oyster sauce for gravy , water , pepper. Sometimes steam , soup , stew , boil etc have different ingredients and guidelines to follow. The above stir fried application can be used for any variety of meat or vegetables. Of course certain things needed extra preparations and marinating before the above stir fried concept can be applied. I would recommend you to get a simple Chinese cookbook for some preliminary readings before you embark on doing it from scratch. Chinese food is so diverse as there are alot of different ways of making it. Because different parts of China have different culinary requirement and special ways to cook the same dishes by using local spices and unique preparation methods.

Answer 8

Grapes, water & yeast... that's it
Actually, in my student days me & my mates used to make a wine (of sorts) from fruit cordial.
I litre of cordial (preferably without artifical sweeteners) in a demijohn with a packet of champainge yeast (extra sugar optional) - leave for a week or two & hey presto (make sure you use one of those air block thingies to aviod contamination - our you'll end up with vinegar)
Edit: Oh yeah, and the water... one litre of cordial per five litre demijohn

Answer 9

Wow that Ms Probity sounds like one smart chick....
Wine is made from fermented fruit juice but you could make it from fermented anything i guess but it might taste like pure dog doo....
You can really mess up by trying to make own alcohol and kill yourself and anyone who drinks it... SERIOUSLY... so do yourself a favor and go buy some at the store.

Answer 10

WOW ... wasnt there WINE AT THE LAST SUPPER... come ON... anything in excess is bad...
fruit water and yeast, ferment.
I dont drink at al.. or tote bibles... but I doubt seriously it says THOUH SHALT GO TO HELL IN HANDBASKET IF ONE DRINKS ANY WINE..... thats so funny... im flagging this one to show my g/f donna so we can laugh and laugh at mr devil hehe he funny He why I lock my doors while I take a shower