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How to Make Wine at Home

Have you ever wanted to make homemade wine? Here's how.

By Carl Hanson | Updated on September 22, 2021

Red wine and carafe | Photo by Meredith.

In theory, making wine is very simple. Yeast meets grape juice in an

environment that allows fermentation. Just nature being nature. No

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doubt wine was first discovered by happy accident thousands of years

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ago: Natural yeasts, blowing in the wind, settled down upon a bunch
of squashed grapes, whose juice was pooling in the shaded bowl of a
rock; soon a�er, some lucky passerby stops and stoops down for a
taste...and likes what she's discovered.

From there, the process of winemaking will be refined, as you can

imagine, and the environment carefully controlled, to the point where
winemaking becomes both science and art.

And DIY home winemaking? Well, it probably falls somewhere between

the curious stone-age wanderer and the modern vintner who applies
artful science to the process. Let's take a look.

RELATED: The Best Wine Subscriptions for Getting Vino Delivered Right to Your

Door

How to Make Homemade Wine

Winemaking at home requires several pieces of inexpensive
equipment, serious cleanliness, and a mess of patience. Turns out,
Tom Petty was right: "The waiting is the hardest part."

Equipment Checklist:

One 4-gallon food-grade-quality plastic bucket and lid to serve as

the primary fermentation vat

Three 1-gallon glass jugs to use as secondary fermentation

containers
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containers
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A funnel that fits into the mouth of the glass bottles

Three airlocks (fermentation traps)

A rubber cork (or bung) to fit into the secondary fermentation

container

Large straining bag of nylon mesh

About 6 feet of clear half-inch plastic tubing

About 20 wine bottles (you'll need five bottles per gallon of wine)

Number 9-size, pre-sanitized corks

Hand corker (ask about renting these from the wine supply store)

A hydrometer to measure sugar levels

Ingredient Checklist:

Lots and lots of wine grapes

Granulated sugar

Filtered water

Wine yeast

To the above basic list, you can refine the process by adding such
things as Campden tablets to help prevent oxidation, yeast nutrients,
enzymes, tannins, acids, and other fancy ingredients to better control

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your wine production.

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Making Wine
Part 1

Ensure your equipment is thoroughly sterilized and then rinsed

clean. (Ask at the wine supply store about special detergents,
bleaches, etc.). It's best to clean and rinse your equipment
immediately before using.

Select your grapes, tossing out rotten or peculiar-looking grapes.

Wash your grapes thoroughly.

Remove the stems.

Crush the grapes to release the juice (called "must") into the
primary fermentation container. Your hands will work here as well
as anything or go old school and stomp with your feet. If you're
making a lot of wine, you might look into renting a fruit press from
a wine supply store.

Add wine yeast.

Insert the hydrometer into the must. If it reads less than 1.010,
consider adding sugar. If you're adding sugar, first dissolve
granulated sugar in pure filtered water (adding sugar helps boost
low alcohol levels). Stir the must thoroughly.

Cover primary fermentation bucket with cloth; allow must to

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Cover primary fermentation bucket with cloth; allow must to

ferment for one week to 10 days. Over the course of days, Log In

fermentation will cause a froth to develop on top and sediment to

fall to the bottom.

Mashed Grapes and Twigs

Making Grape Juice | Photo by Meredith.

Part 2

Gently strain the liquid to remove the sediment and froth.

Run the juice through a funnel into sanitized glass secondary

fermentation containers. Fill to the top to reduce the amount of air
reaching the wine.
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reaching the wine.

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Fit the containers with airlocks.

Allow the juice to ferment for several weeks.

Use the plastic tube to siphon the wine into clean glass secondary
fermentation containers. Again, the purpose here is to separate the
wine from sediment that forms as the wine ferments.

Continue to siphon the wine off the sediment periodically (this is

called "racking") for two or three months until the wine is running
clear.

Part 3

Run the wine into bottles (using the cleaned plastic tubing),
leaving space for the cork plus about a half inch or so of extra
room.

Insert corks.

Store the wine upright for the first three days.

A�er three days, store the wine on its side at, ideally, 55 degrees F.
For red wine, age for at least one year. White wine can be ready to
drink a�er only six months.

Enjoy!

Wine Recipes

Here's a recipe for making wine that calls for frozen juice concentrate

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Here's a recipe for making wine that calls for frozen juice concentrate
— and another that turns pesky dandelions into a tasty beverage.
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Homemade Wine

Dandelion Wine

The Best Wine and Food Pairings:

Great Recipes to Pair with Cabernet Sauvignon

Perfect Wines to Pair with Appetizers

Recipes That Prove Champagne Pairs with Almost Everything

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