- Joined
- Jul 12, 2007
- Location
- Aledo, IL
Below is the recipe that I use to make homemade wine, along with a picture of my equipment. True, this is by no means a traditional method, but it is an interesting way to teach a beginner the process of making wine.
The 1 gallon jar, lid and airlock (pictured below) can be purchased on Amazon for $10-$20, the yeast can also be purchased there. I recommend also getting a Hygrometer (to measure potential and final alcohol content) for around $10. I have 4 such jars, so there is a near constant production.
The original recipe called for only 1 can of 12 ounce frozen juice concentrate, but I prefer using 2 cans.
One gallon will make 4 wine bottles.
Wine From Frozen Concentrate
• 4 cups sugar DO NOT use Organic Cane Sugar!
• 2 (12 fluid ounce) can frozen juice concentrate (thawed, and room temperature)- any flavor except citrus, thawed (Apple, Cranberry, Strawberry.....all are delicious!)
NOTE: Use a frozen juice concentrate without added sweeteners for best results.
• 1 (.25 ounce) package active dry yeast
• 3 ½ quarts water, or as needed (I buy drinking water from the store, so there are no chemicals or additives)
• Boil the sugar in about 1/3 of the water. Let come to room temperature.
Combine water/sugar, juice concentrate, and yeast in a 1-gallon jar. Fill the jar the rest of the way with room temperature water. Stir or shake well until the sugar has dissolved and the mixture is well combined. **At this point, take a Hygrometer reading so you know what the potential alcohol might be. Record this for future reference.
• Secure lid and airlock, half fill airlock with water. A distilled liquor is better, as it decreases the chance bacteria will make it's way into your wine.
• Place jug in a cool dark place. Within a day, you will notice the water in the airlock start to "chug", as sugar turns to alcohol, gasses will release and cause the chugging action.
• When the chugging stops, wine is ready to drink. It takes about 6 weeks total. I usually wait a week or two in order to let the wine clarify. Before you bottle it, take a second hygrometer reading. The difference between this reading and the previous reading equals the amount of alcohol produced. For example, if your first reading is 13 and your last reading is 0, you have made 13% alcohol. After bottling, I also wait about another 6 weeks. While you're waiting, start another batch!
![20241105_145807[1].jpg](https://civilwartalkxf.nyc3.digitaloceanspaces.com/data/attachments/540/540784-429be93c2005462021e6ccd97fc6f001.jpg?hash=QpvpPCAFRi "20241105_145807[1].jpg")
The 1 gallon jar, lid and airlock (pictured below) can be purchased on Amazon for $10-$20, the yeast can also be purchased there. I recommend also getting a Hygrometer (to measure potential and final alcohol content) for around $10. I have 4 such jars, so there is a near constant production.
The original recipe called for only 1 can of 12 ounce frozen juice concentrate, but I prefer using 2 cans.
One gallon will make 4 wine bottles.
Wine From Frozen Concentrate
• 4 cups sugar DO NOT use Organic Cane Sugar!
• 2 (12 fluid ounce) can frozen juice concentrate (thawed, and room temperature)- any flavor except citrus, thawed (Apple, Cranberry, Strawberry.....all are delicious!)
NOTE: Use a frozen juice concentrate without added sweeteners for best results.
• 1 (.25 ounce) package active dry yeast
• 3 ½ quarts water, or as needed (I buy drinking water from the store, so there are no chemicals or additives)
• Boil the sugar in about 1/3 of the water. Let come to room temperature.
Combine water/sugar, juice concentrate, and yeast in a 1-gallon jar. Fill the jar the rest of the way with room temperature water. Stir or shake well until the sugar has dissolved and the mixture is well combined. **At this point, take a Hygrometer reading so you know what the potential alcohol might be. Record this for future reference.
• Secure lid and airlock, half fill airlock with water. A distilled liquor is better, as it decreases the chance bacteria will make it's way into your wine.
• Place jug in a cool dark place. Within a day, you will notice the water in the airlock start to "chug", as sugar turns to alcohol, gasses will release and cause the chugging action.
• When the chugging stops, wine is ready to drink. It takes about 6 weeks total. I usually wait a week or two in order to let the wine clarify. Before you bottle it, take a second hygrometer reading. The difference between this reading and the previous reading equals the amount of alcohol produced. For example, if your first reading is 13 and your last reading is 0, you have made 13% alcohol. After bottling, I also wait about another 6 weeks. While you're waiting, start another batch!
Forum Host
Bringing the