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How To Make Homemade Wine
If you’d like more detailed information on making home made wine and homemade wine recipes, we recommend two ebooks we’ve reviewed. One is
Delicious Winemaking Made Easy.
The other is
The Complete Illustrated Guide to Homemade Wine.
Now on to the recipe. Many thanks to Claude Jollet for his generous contribution to our site! Claude and his wife learned how to make homemade wine 30 years ago so their recipe has been tried and tested. They make mostly red wines. As many home wine makers have discovered, it’s easier to begin with grape juice then it is to begin with grapes. 1) Thoroughly clean and sanitize everything that comes in contact with the juice or wine with a sulfite solution. 2) Start with pure grape juice imported from California such as “Mosto Classico”. It’s very important to use only fresh grape juice especially selected and filtered for wine making. Do not use reconstituted juice from concentrate. 3) Allow the juice to warm to room temperature. 4) Add one 5g packet (0.176 oz) of Lalvin yeast "Bourgovin RC-212" per 20 liters of fresh juice. Each packet will be individually wrapped & sealed for freshness. Add the Lalvin yeast before the natural wild yeast begins fermentation. All grapes and juice have natural wild yeast present, but they will not produce good wine. 5) Let the juice and yeast ferment for 10 days at room temperature. 6) Once fermentation is complete, siphon all clear liquid into a large glass container (carboy) and put an air trap (bung) on it. Be sure to leave all deposits or sediments behind. Fermentation will be complete in 10 to 14 days. 7) Allow the liquid to age for 6 months in a cool dark room. It will begin crystal clear and turn a darker shade as the months pass. 8) Bottle and let age for another 6 months, still in a cool, dark room. Waiting a full year will make the best wine. Enjoy! For more help with your wine making, be sure to read out page on commercial wine making. Knowing about proper wine storage and correct wine temperature is also important.
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