How to Make Simple Homemade Red Grape Wine

Ingredients:

1. Fresh red grapes (10-12 pounds)

2. Water

3. Sugar

4. Yeast (wine yeast)

5. Winemaking equipment (fermentation bucket, airlock, sanitized bottles)

Instructions:

1. Harvest and Wash the Grapes:

- Begin by harvesting ripe red grapes. Remove any spoiled or damaged grapes.

- Gently wash the grapes to clean off any dirt or pesticides.

2. Crushing and Destemming:

- Use a grape crusher or your hands to gently crush the grapes.

- Remove the stems from the crushed grapes.

3. Fermentation:

- Place the crushed grapes and any remaining grape juice into a fermentation bucket or food-grade plastic container.

- For every pound of crushed grapes, add 1 gallon of water.

Note: The amount of water can vary depending on the juiciness of the grapes. The goal is to create a juice with a specific gravity between 1.080 and 1.090.

- Add sugar gradually while stirring to dissolve it. The amount of sugar will vary based on your personal preference and the desired sweetness level. A good starting point is 1 pound of sugar per gallon of juice.

- Cover the container with a lid and let it stand for a few hours.

Note: If the grapes have enough wild yeast, fermentation may begin naturally. You can use a hydrometer to monitor the specific gravity of the juice. When it drops by about 0.020, fermentation has started.

4. Yeast Addition:

- If natural fermentation doesn't occur after a few days, add wine yeast to the juice. Follow the instructions on the yeast packet. Mix the yeast in some water and then add it to the juice.

5. Airlock Installation:

- Place the lid on the fermentation bucket and attach an airlock. Fill the airlock with water according to the manufacturer's instructions. The airlock allows carbon dioxide to escape during fermentation while preventing oxygen from entering the container.

6. Fermentation Process:

- Keep the fermentation bucket in a dark, cool location (ideally between 60-75°F) for 7-10 days or until fermentation slows down significantly (as indicated by the airlock).

- During this time, occasionally stir or punch down the cap of grape skins that forms on the surface to mix the juice and ensure even fermentation.

7. Racking and Aging:

- After primary fermentation, transfer the wine, leaving behind the sediment (lees), to a clean container using a siphon or a racking hose. This process is known as racking.

Note: Rack the wine into a glass carboy or sanitized food-grade plastic container.

- Let the wine age for a few months to several years in a cool, dark location to develop its flavor.

8. Bottling and Enjoyment:

- When you are ready to enjoy the wine, bottle it using sanitized bottles and a bottling bucket.

- Seal the wine with new corks or caps.

- Your homemade red grape wine will continue to improve with some additional aging.

Remember:

- Always thoroughly clean and sanitize your winemaking equipment to prevent contamination.

- Monitor the fermentation process carefully and taste the wine regularly to ensure it is progressing as desired.

- You can adjust the sweetness, acidity, and other characteristics of the wine based on your personal preferences and experience.

Enjoy your homemade red grape wine and feel free to experiment with different grape varieties and techniques to create your own unique flavors!