Im going to try to make HOMEADE WINE...Am I doing it RIGHT???

Question

Ok so im going to try to make some homeade wine...heres what im going to do,tell me if theres something You would do differently.
Im going to buy some organic grape juice and pour it into a one gallon glass container,Then im going to add 4 cups of sugar and then im going to prepare some bakers yeast (I know it wont taste as good)...and then add it to the mixture and then add some water and lighlty stir it,Then im going to poke some holes in a baloon and secure it around the top....Am I doing it right??...Will I get some decent alcohol??

IS HOMEADE WINE DANGEROUS TO DRINK..??...Someone said I might as well drink rubbing alcohol...Is this true??

Answer 1

You're close.
Before you put your juice in the glass jug, do something to sanitize it...even if it's pouring boiling water into it and sloshing that around for a bit. A little bleach water followed by rinsing with the boiling water would be ideal. Keeps the possibility of a bacterial infection to a minimum.

Second, when you combine the juice and the sugar and water, don't lightly stir...shake the bejeebus out of it. Aerating your must (the technical term for the mixture you're about to make into wine) will help the yeast multiply and overpower any potential infection (above and beyond sanitizing).

Finally, give it at LEAST 2 weeks to do its thing. The baking yeast will give you alcohol and taste like monkey butt, *but* you can do a little to improve on that. Get yourself a second glass container that's about 2/3 the size of the original (1/2 will work in a pinch). After the 2 weeks, you'll see sludge on the bottom of your wine...sanitize some plastic tubing and siphon the wine off the sludge into your second container, This will help reduce the 'yeastiness' and make it clearer. You can also fill the second container to almost the top...put the balloon back on.

If you want to get the most out of your wine, add 1 1/2 pounds (not just 4 cups) of sugar to your must. If you're doing a gallon, that should get you around 14% and leave it a little sweet.

Compare what you're doing to what the experts do and you'll see that on a basic level, you're not too far off. If it works out, little by little you can work into doing some stuff that works out pretty nicely and not just "whatever you can do to get f***ed up."
http://winemaking.jackkeller.net/
http://www.homewinemaking.co.uk/

note for above:
"Pectin" is not a brand name...it's a naturally occuring thickening agent found in fruit like apples and citrus pith. Brand names of pectin are "Sure-Jell" and others. Unflavored gelatin (like "Knox" and others) do work for clarifying wine, but it's a step you really don't need to worry about for what you want. Siphoning (technical term "racking) is fine for your needs.

Answer 2

it'll make wine.. but I'd use fresh, blended grapes and more water and a better yeast.

I'd also use a 5 gallon bucket and a baby nipple to regulate the gas/air flow.. but that's just me :)


I also don't like sweet wines.. so I use less sugar/volume.



EDIT: No, that's not true.. it's only when you distill a homemade brew that you have to worry about messing it up and going blind or that sort of thing.. so just don't put it to heat.. to purify it do two things.. first, after it is good and brewed (about a month.. and stir/shake it every day for the first week, then once a week after that) put Pectin (clear gelitin.. Pectin is the brand name.. you can get it at your local grocer) put the Pectin in it and let it settle.. takes a few days... then siphon/skim off the top and run it threw a filter.. if you are strapped for filters a brand new pair of fine mesh panty hoes will work.. then bottle and enjoy.

absolutely no chance of you drinking rubbing alcohol from it this way... like I said.. just don't try and distill it.. if you want to make it stronger and more pure then 'Jack' it.. to do that just put it in a deep freezer in a bottle that won't break.. the water and impurities will freeze and leave a stronger alcoholic brew behind that you can just poor off.

a normal fridge freezer normally isn't quite cold enough to jack a wine.

Answer 3

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Answer 4

Go to :
http://www.thebeveragepeople.com
answer
Yes you'll make wine
that has a bready flavor
Buy some good yeast on line