How to Make Homemade Grape Wine With Active Dry Yeast

Making your own homemade grape wine with active dry yeast is a rewarding and enjoyable process that can result in a delicious and uniquely flavored wine. Here's a step-by-step guide to get you started:

Ingredients:

- Grapes: 20 pounds of ripe and healthy grapes (any variety of red or white).

- Sugar: 2-3 pounds of granulated sugar (adjust to your desired sweetness level).

- Active Dry Yeast: 1 packet (usually about 2-1/4 teaspoons) of active dry wine yeast.

- Water: 1 gallon of water (plus additional water as needed).

- Campden Tablets: To prevent oxidation and inhibit the growth of unwanted bacteria.

Equipment:

- Sanitizer: Such as iodophor or potassium metabisulfite, to clean and sanitize your equipment.

- Buckets or carboys: Food-grade plastic or glass containers with lids, used for primary and secondary fermentation.

- Airlock: A device that allows carbon dioxide to escape from the fermenting wine while preventing oxygen from entering.

- Siphon: A hose or racking tube used to transfer the wine without disturbing the sediment.

- Bottles: Clean and sanitized glass wine bottles with corks or caps.

Instructions:

1. Cleaning and Sanitizing: Begin by thoroughly cleaning and sanitizing all equipment that will come into contact with the wine.

2. Crushing and Destemming: Destem and gently crush the grapes. You can do this manually or use a grape crusher. Avoid crushing the seeds, as they can add bitterness to the wine.

3. Adding Water and Sugar: In your designated primary fermentation container (e.g., a food-grade plastic bucket or glass carboy), combine the crushed grapes and water. If needed, add enough water to ensure that the grapes are fully submerged. Then add the sugar and mix well until it is dissolved.

4. Adding Yeast: Rehydrate the active dry yeast according to the package instructions (usually by dissolving it in warm water and letting it sit for a few minutes until it becomes foamy). Once rehydrated, add it to the must (crushed grapes, water, and sugar mixture).

5. Primary Fermentation: Cover the fermentation container with a lid or cloth to allow for air circulation. Place the container in a cool and dark location with a consistent temperature between 65-75°F (18-24°C). Primary fermentation typically lasts for 5-7 days.

6. Punching Down the Cap: For red wine, it's important to "punch down" the floating grape skins (the "cap") at least twice a day during primary fermentation. This helps extract color and flavor from the skins.

7. Testing for Sugar Content: After primary fermentation is complete, test the sugar content of the wine using a hydrometer and compare it to the original reading (measured before adding the yeast). This will help determine if the desired level of sweetness has been reached.

8. Secondary Fermentation: Once the desired sweetness level is achieved, transfer the wine (without the sediment at the bottom) to a clean and sanitized secondary fermentation container (e.g., a glass carboy). Add a Campden tablet to inhibit the growth of unwanted bacteria and prevent oxidation. Fit an airlock to the secondary fermenter and let it ferment for another 2-3 months in a cool and dark location.

9. Bottling: After secondary fermentation, carefully siphon the wine into sanitized glass bottles. Top off the bottles, cork or cap them, and store them in a cool and dark place for aging.

Aging and Enjoying:

- Allow your homemade grape wine to age for at least 6 months to a year before enjoying. Aging will improve its flavor and complexity.

- Over time, sediment may form at the bottom of the bottles. Decanting (carefully pouring the wine, leaving the sediment behind) into a clean glass before serving is recommended.

Remember, the art of winemaking can vary based on personal preferences, grape varieties, and local conditions. Experiment and adjust the process as you gain experience. Enjoy your homemade grape wine responsibly, and remember to share your creation with friends and family.