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Making the strongest home made red wine

Sep 26, 2009 - 4 comments



homemade wine


red wine


home made red wine


strongest wine

According to my knowledge and experience one can probably make his strongest home made wine briefly as follow :
materials : 20 kg red grape , 5 kg sugar , 30 liter barrel , 20 liter plastic bottle, air lock valve and etc ......
procedure : we smash the good quality red grape and put it in the barrel then we add sugar and after  mixing we cover with a nylon sheet and tide it with a rubber so stuff in there will be isolated from the air ( primary fermentation ).
2 weeks later for next 2 weeks we mix it everyday and we seal it again. now we separate solid from liquid by filtering, then we transfer the liquid to the plastic bottle and isolate it with the air lock stopper ( secondary fermentation ). 4 to 6 weeks later our wine is ready for bottling. Letting our wine to reside in the plastic bottle more period of time would increase it's aging because air locker let fermentation gases like CO2 gets out, therefore more fermentation takes place and stronger wine can be obtained.
If anybody have suggestions in respect to improvement of our wine please don't hesitate to give a comment.
Thank you all

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535822 tn?1443976780
by margypops, Sep 26, 2009
You got gosh you got it .....mmmmm sounds good . Piparskeggr is our guru of drink and wine , he now has a new Group ...

506791 tn?1439842983
by Piparskeggr, Sep 26, 2009
Good evening Rahim and Margy;

My ears were burning ,-)

I have been brewing since 1974 and vintning since 1975.

I like to refer to this site as an excellent resource for folks seeking to gain wine making knowledge.

My main suggestions:

For each 3 liters of crushed grapes, mix in 1 crushed potassium bisulfite tablet (aka Campden) and let sit 24 hours before adding in a known wine yeast.  This will kill off any wild yeasts.

However, if you are obtaining your grapes from a vineyard within a region noted for its wines, the wild yeasts may be just fine, but will not (in my experience) be consistent in the final result.

As you have internet access, if possible, get sachets of dried wine yeasts.  An all-purpose strain is just fine for home wine making.  It will usually top out at around 12 - 14 percent alcohol by volume in the finished wine.  This is within the average range for a table wine.

If you would like to increase the yield, get a Pasteur Champagne process yeast and let it go until completion. This yeast will normally survive to a 15 - 18 per cent level.

A hydrometer, to check the specific gravity of the must (the raw, unfermented wine) is a useful tool.  It will help to show the density (likely sugar content) of the must and the same for the finished wine.  There is normally an alcohol scale on the hydrometer, which will give you a good indication of yield.

Add nutrient, acid and tannin - to each 3 liters: 1 each, crushed, 100 mg Vitamin B-1 and B-6 tablet, 25 ml lemon juice, 5 ml dried lemon rind, 50 ml strongly brewed black tea - - this will make a happier home life for the yeast and add balance to th finished wine.

Also, you can get a better juice yield from your fruit if you freeze it, thaw it, freeze it and thaw it a second time.  This helps to break down the cell walls within the grapes.

If the wine turns out a little bitter, it is being fermented upon the grape skins too long...that is where the grape tannins are concentrated, as well as the coloring factors that give one a red wine

More as you have questions.

Here's the forum I started:

be well - Pip

535822 tn?1443976780
by margypops, Sep 26, 2009
There rahim go to Pips link ... its the group I was telling you about ...

1028452 tn?1537448484
by rahim28, Sep 27, 2009
Thanks to you dear pip
I'll see you in your forum

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