can anybody tell me the simple method of making red wine at home?

Answer 1

Instead of copying somebody else's text and pasting it here willy nilly, I offer this:
http://winemaking.jackkeller.net/
http://www.homewinemaking.co.uk/

All you need to know, and you can put them in your favorites, too.

Answer 2

Squeeze red (those almost black) grapes, than put the liquid in a wooden barrel, but you have to provide it with a pipe. You seal one end in the barrel and sink the other one in a recipient filled with water. After a month or two, you filter the wine in bottles.

Answer 3

I wish I could. I lived in Philly for almost 20 years and one of my neighbors used to give me a gallon of wine for Christmas, called Dego red ( he was Italian) which was the best wine I ever drank. This was the only wine which didn't give me a headache. I was told that's because it had no preservatives.

Answer 4

Home winemaking

When learning how to make wine, it's good to know that federal law allows every two adult household to make 200 gallons of wine or beer annually. While homemade wine is less predictable and may not be as delicious as commercial wine, it can be done with relatively simple equipment. You will need two 5 gallon bottles, like plastic water bottles, one meter of 1/4-inch inside diameter plastic tubing, 12 to 15 resealable bottles, one thin sandwich bag, one rubber band, 12 to 15 quarts of unpasteurized grape juice, and 1/4 tablespoon of yeast, 2.2 pounds of sugar and one quart of clean water. Kits with basic equipment, instructions and enough juice to make about five gallons of wine cost around $100.

Anything that will touch the wine must be clean and sanitized. Sanitizing can be done by using a solution of two ounces of metabisulfate to one gallon of water or other commercially available sanitizer. If you skip this step, the wine will spoil.

Pour the grape juice into the large bottle. Mix the sugar with the clean water and warm it until the sugar dissolves. Then cool it to room temperature, add the yeast and stir. Add the sugar water and yeast mixture to the grape juice. Put the sandwich bag on top of the large bottle and close it with the rubber band. The wine should start fermenting within two days. You will see this when bubbles appear and the sandwich bag inflates. Wait three weeks and look for bubbles. If bubbles are present, wait an additional week.

After three or four weeks when no bubbles appear, fermentation is complete. Use the plastic tube to siphon the wine into the other large bottle. Be careful not to go too far down or you will remove dead yeast cells and the wine will be cloudy.

Once the wine has been in the new large bottle at least three days, siphon it into the smaller, resealable bottles and close them tightly. Wait at least another week and enjoy. Now that you know how to make wine, you can experiment with different aging times to see what tastes best.

Second thought...



The basic steps to making a drinkable alcoholic beverage:
The easy way:

Buy a 5 gallon / 23 liter bucket of grape juice. ($25.- to $50.-)
Do not open.
Leave it in a spot between 70°F / 20°C and 80°F / 30°C for a month or two.
The warmer the faster she goes.

Open it without shaking it.

Siphon off the contents, into gallon jugs with screw-lids or 2 liter coke bottles, leaving most of the sediment on the bottom of the bucket.

Drink the stuff.

Optionally you can siphon the bucket into another almost airtight container and let it sit for another month or three before "bottling". This is especially a good idea if the juice is still murky.

This process is best suited for soonest enjoyment.
If you really gotta get fancy and just have to "bottle" with real corks, make sure you store the bottles in a place cooler than 60°F / 15°C or you may find the corks everywhere except in the bottles when next you thirst for a cool glass.


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Applicable hints: Those plastic buckets can be harder to open than Fort Knox unless you have a special tool. If you cut a hole in the lid with a knife, it's hard to see what you're doing when you're siphoning, but it works, without shaking up all the sediment. Of course you ruin the lid but maybe you know a supermarket or a restaurant where you can get an endless supply of those buckets. Duct tape or packing tape may also make the lid of some use again.

Tie the siphoning tube to a long wooden stick, with two or three rubber-bands, an inch or two off the end of the stick. That way you can shove the stick to the bottom, leaving the siphon tube high enough not to suck up a lot of sediment.

Take those books on wine-making and wine-appreciation, that you bought a few years back, and use them to block up one side of the bucket a couple of inches and stick the siphoning hose in the deep part of the bucket.


The I-did-it-all-by-myself way:

Get the 5 Gallon / 23 liter plastic bucket from your above experiment.

Find 15-20 pounds of something resembling fruit or vegetables.

Remove stems & seeds if possible. If not possible, crush or mash the fruit without damaging the seeds. Seeds do not help the wine and often contain stuff like cyanide or was it arsenic which might be good for your skin but neither help in the taste department. Squishing with your fingers works well, or a potato masher. A continuous juicer also works. If you can remove the stems and seeds you can use a blender to mush the stuff, with a bit of water to keep from burning out the motor.

Dump the ugly mess, called "must", into the plastic bucket.

Simmer around 10 pounds of sugar in water until it's a nice clear syrup and stir it into the fruit. Add some water to almost fill the bucket and mix it all up. Leave 4-6 inches of space for the foam and "cap" to rise under the lid, or you might have a mess on the floor.

Take a cup or two of your must, with enough water, that it's not too thick, make it nice and warm, not hot, pour in an envelope of wine yeast and stir it up. Keep it warm, perhaps in a bucket of hot water, until you need it. I like to do this when I start to mush or juice the fruit, then, by the time I am finished, there's a healthy slug of foaming yeast to give the bucket a running start.

Once a day, for a week or so, stir up the mess with a stick, to break up the "cap".

When the ugly bubbling has slowed down, use sives, collanders or rags to strain the ugly mess. Try to squeeze as much juice as you can out of the pulp before you trash it. This is the worst part of the process. Don't expect clear juice. The stuff should settle to the bottom eventually. Best strainer I've found so far is panty hose. You can put one leg in the other and have a fine, strong mesh that you can hang over a bucket, fill with gallons of goop, and later squeeze

Pour this murky liquid into a new container, add enough water to almost fill the bucket again and put a lid on it. Anything tight enough to keep flies out, is fine. As long as your juice is bubbling, you don't have to worry about bad bacteria, as the bubbles are CO2 which lies like a blanket over the liquid, protecting it. A sheet of plastic wrapped over the bucket is good. If that's really tight, just put a pinhole or two in the sheet, so pressure doesn't build up.

Let it sit undisturbed for a month. A dark and warm place is good. Siphon off the contents leaving the sediment on the bottom, and drink or bottle it. If you're in no rush, siphon it into another large container (this is called "racking") and let it sit for another month or 3. It should get better and gather potency with age.

Answer 5

Mulled Red Wine:

35 min 5 min prep
24 servings

1/4 cup dried cranberries
1 cup rosehip tea (hibiscus)
1 cup orange juice
2 (1 1/2 liter) bottles merlot
3/4 cup sugar
1 (3 ounce) bag mulling spices
1 orange, in 1/4 inch round slices
cinnamon sticks

1. In a large"non-aluminum" pot over medium heat bring cranberries, hibiscus tea, orange juice, merlot, sugar, mulling spices and orange slices to a simmer.
2. Reduce to low and warm for roughly 30 minutes before serving.
3. Transfer to a silver/glass coffee carafe and serve each cup with a cinnamon stick garnish.

Answer 6

This might help:

http://www.easy-wine.net/homemade-wine-recipes.htm

Answer 7

well you can go to your computer and find a way to make it or you can do even better and go get it from the store.