How to make homemade wine?

Answer 1

* 2 to 3lb Any or mixed fruit.
* 2lb Bag of sugar.
* 2 Lemons or oranges.
* Yeast.
* Yeast nutrient.
* Campden tablets.
* Sterilising powder.
* Pectic enzyme.
* Water.





put the fruit into the bucket and pour on four pints of water that has been boiled and allowed to cool. crush the fruit well by hand or with a potato masher.
disolve one campden tablet in a little warm water and mix this into the bulk along with the pectic enzyme as directed on the packet.
cover and leave for 24 hours.
now boil another three pints of water and remove from the heat. add the sugar and juice from two lemons or oranges. stir well to ensure the sugar is fully disolved and allow to cool to room temperature.
once cooled, mix this into the bucket with the fruit mix.
sprinkle on a teaspoon each of yeast and nutrient.
cover the bucket and leave for five or six days, stirring well each day.
by the next day you should see a foam forming on the top of the mix. this shows that the fermentation has begun.

after the five or six days you need to strain the liquid into the fermentation jar. muzlin cloths or jelly bags are the usual things to use but a clean, plain teatowel, piece of pantihose or even a fine sieve will also do the job.
you can strain it into another container and then pour it into the jar or you can strain it straight into the jar using a funnel.
fit an airlock to the jar and leave it in a place that has a reasonably constant temperature around 70°f. but not in direct sunlight.
now you will have to have some patience as the fermentation process can take a number of months. the bubbling of the airlock will tell you how it is progressing.

eventually, after a few months the bubbling will stop alltogether.
at this time you can taste your wine to see how dry or sweet it is.
if the wine is too dry you can add another ¼ lb of sugar disolved in a little water and continue the fermentation. eventually the alcohol produced will kill the yeast and the sugar left will sweeten the wine. at this stage syphon the wine into another fermentation jar, being carefull not to disturb the sediment, and leave it for another couple of weeks to be sure that it has finished fermenting.
it is quite possible for the wine to start fermenting again some time later, so to avoid this you can add another disolved campden tablet at the same time as you transfer it to the new jar.
we are now ready to bottle the wine. ensure that the bottles are sterilised and syphon the wine into them half way up the necks and fit the stoppers or corks.
you can now label your bottles and store them away in a cool place.
the wine will be ready for drinking after a couple of weeks but will improve with age. it is best to give it between three and twelve months to mature.
and that's it...enjoy your wine!

Answer 2

wrong category place this in the wine section

Answer 3

Make beer it's beter

Answer 4

well post it in the correct place and you may get answers to your question