There are plenty of homemade wine recipes available, but if you want a really easy wine recipe that tastes great and doesn’t take long to make, then the red wine recipe below is excellent for cooking and for drinking.
You’ll find the taste a little stronger than store-bought table wine, but you can experiment with the taste of our homemade wine recipes until you find one that works for you.
Before you begin making homemade wine you should get hold of a good book, I recommend
Wine Making Kits
Most of the basic equipment you need to make homemade wine can be found in wine brewing kits online or at speciality winemaking stores.
Standards are rising and winemakers are creating such quality homemade wine that they are only too happy to share it with family friends and guests.
There are several wine making kits on Amazon, all produce a good quality wine at a really affordable price.
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Easy Red Wine Recipe
Many people think making homemade wine from juice will be too hard, so let me show you a simple way. After all, you don’t have a handy vineyard in your back yard do you?
- 1 gallon (4 liter) Jug with a lid
- Plastic tube
- 1/4 oz (7g) active brewer’s yeast
- 1 1/4 lb (550g) sugar
- 1 x 12oz (350ml) tin unsweetened frozen juice concentrate – thawed (don’t use citrus juice)
- 14 cups water
- In a saucepan, dissolve the sugar in 6 cups of water over a low heat.
- Pour the juice concentrate and yeast into a sterile milk jug.
- When the sugar and water mixture has cooled fully, pour it into the juice mixture. It’s important that you don’t add warm water to your yeast or you will kill the yeast. Stir to mix the sugar and yeast into the juice. Add the rest of the water and stir well.
- Poke a hole in the lid of the jug and place one end of the plastic tube into it. Run the other end of the plastic tube into a glass of water. This allows the carbon dioxide to escape so your fermenting wine won’t explode, but it also stops air getting back into your wine.
- Place the jug in a cool dark place and check on it regularly.
- You will need to leave your homemade wine for approximately 5 to 6 weeks for the sugar and yeast to work into alcohol.
- After this time, you should find the sugar has settled to the bottom and the yeast should have stopped reacting by now. You should wait for your wine to stop producing gases before the next step.
- When it’s ready, strain your wine through a coffee filter to remove the dead yeast and any impurities. Siphon into sterilized bottles and seal so they’re air tight. Don’t fill the bottles all the way to the top.
More Homemade Wine Recipe Suggestions
- Even though we expect most table wines to be made from grapes, it’s possible to make great wine from almost any type of fruit.
- When you’re choosing your frozen juice concentrate, try using grape to begin so you have a basis for comparison. You’ll notice immediately that your homemade wine is stronger tasting than regular table wine.
- Experiment with the amount of sugar you use if you prefer sweeter wine or if you find it too sweet for your tastes. Once you’ve made your first batch, you can then experiment with various juice flavors and blends. White grape and peach juice concentrate will give you a sweet, light wine while white grape and raspberry tastes like a sweet white wine with a pale red color.
- Using blackberry juice concentrate in your home made wine recipe will give you a lovely dark, sweet wine that really doesn’t need too much sugar, so experiment with the amount you use to be sure it’s not overly sweet for your preferences.
- Another excellent homemade wine recipe is cherry and apple juice concentrate. This juice is already very sweet, so you will need to cut back the amount of sugar you use in the recipe. This will also reduce the time it takes for your wine to ferment, so check it regularly after around 4 weeks to be sure the yeast has stopped reacting and producing gas.
Homemade Muscadine Wine
by Sam Wimpy (Jonesboro, Arkansas)
Here’s my homemade wine recipe, it makes 3-4 Gal Yield Muscadine Wine, I hope you enjoy it.
- 1 – 5 Gal Crock (Food Grade Container)3-4 Gal Boiling Hot Water
- 8-12 lb Sugar
- 1 Gal Fruit (Red Muscadine preferred)
- 2 Oranges
- 2 Limes
- 2 Lemons
- 1 Box Raisins ( small/med size)
- 2 Pkgs – ¼ oz active dry yeast
- 2 Quart size containers
- 1 Clear plastic tubing (3-6 ft length, approx ¼ – ½ “ diameter)
- 1 Tube support device (straightened out coat hanger or similar)
- Begin heating 3 gal of water on stove…bring to slow boil.
- Add sugar to crock (8-12 lb to vary sweetness).
- Slice/Dice/Squeeze/Food Process – All Fruit (except raisins)… May include outer covering (peeling), but not required.
- As water heats… slowly add to crock and stir (in order to dissolve sugar)
- Add all fruit, frequently stirring mixture.
- In two (2) separate quart size containers…fill 2/3 full w/ hot tap water, add 1-2 cups sugar, and 1 – ¼ oz yeast pkg to each container while stirring until reasonably dissolved.
- Let crock (water/sugar/fruit mixture) sit overnight in order to cool to room temperature.
- Let water/sugar/yeast mixture in the (2) quart size containers cool overnight…allows yeast to rise.
- Next morning (12-24 hrs)…add water/sugar/yeast mixture (from both quart size containers) to crock while giving one final stir.
- Cover top of crock (doesn’t have to be air tight).
- Allow 3 wks (minimum) for mixture to ferment…no maximum amount of time. (Have let process for as long as 2-3 months).
- After fermentation period, use clear plastic tubing and wire support to siphon wine from crock into individual bottles.
- Place end of tubing ¼ – ½ “ from end of support in order to ensure you don’t siphon from bottom of crock (helps to ensure a minimum amount of solids are siphoned from crock).
- In order to siphon, suck on tubing as you would on a straw in a soft drink. Place the crock (wine batch) at a higher elevation than the bottles that you are filling in order for the siphon process to work. If flow stops, examine tube…most likely a solid has plugged the line. Blow on tube to clear and then restart the siphon process.
Allow room in crock (after all ingredients have been added) for yeast to rise during initial fermentation period…approx 1/4 – 1/2 gal volume. Place crock on a cleanable surface. Trial and error (experience) will help you to determine appropriate volume expansion allowance.
1-2-3 Easy Homemade Wine Brewing
By Jacob Wood (Bendigo Vic Australia)
This is our simple 1-2-3 Easy Homemade Wine Brewing Method.
- 100 percent grape juice 1 litre
- 10 grams yeast bakers or brewers
- 3 cups of sugar (250ml cup)
- 3 litre bottle
- 1.5 litre pot
- 1 litre measuring cup
- Add the 1 litre of juice to the 3 litre bottle.
- Then put 3 cups of sugar in your 1.5 litre pot. Next add boiling water enough to dissolve the sugar. After the sugar has dissolved, top up the pot with cold water and add the contents of the pot to the 3 litre bottle.
- Shake well and then add the 10 grams of yeast. Shake again and then take the cap off the bottle.
- Place a balloon over the cap part and let it sit until balloon inflates (this method only takes 10-20 mins for the balloon to inflate which indicators fermentation has started).
- Next pierce 2 holes in the balloon with a pin. Now all you have to do is wait until the balloon deflates this takes between 3-4 weeks.
- After this You can syphon the wine from the bottle to other smaller bottles, but make sure That you do not to syphon any residue from the bottom of the bottle.
- After syphoning is done, refrigerate for 5 hours then your homemade wine is ready to drink. But after refrigeration you can rack the wine (the longer it sits the better it taste).
This is a good method for beginners.
PS. Make sure everything you use is sterile
Easy Homemade Spiced Wine
By Dan V. (Bark River, MI.)
Follow this process for a tasty homemade spiced wine – Made Easy!
- First, you will need a gallon jug of distilled water which you can purchase at a grocery store for about $1.19 a gallon.
- Next purchase two cans of frozen Welch’s concord grape juice and a 1/4 ounce packet of dry yeast(sold in three-packs for around $1.50).
- Next, you will need 9″ helium-grade party balloons and some electrical tape.
- The secret to the unique flavor of this wine is dark brown sugar and ordinary powdered ginger, which can be purchased in the spice section of your favorite store for about $1.50.
- Thaw the two containers of frozen concentrate to room temperature.
- Empty out a little over half of the water jug into a clean dry container.
- Empty one packet of dry yeast into four tablespoons of very warm tap water and wait 15 minutes; yeast will foam-up slightly, indicating that it is activating.
- Add both cans of concentrate to jug along with one cup of dark brown sugar, one cup of white cane sugar and 1/8 level teaspoon of powdered ginger.
- Rinse balloon thoroughly and puncture one single pinhole in end to gradually release pressure during fermentation.
- Add remainder of water as necessary to jug to fill it to within 3″ or so from the top; shake contents until most of the sugars are dissolved.
- Carefully add yeast mixture to the jug making sure that the majority of foam enters, but DO NOT shake it into ingredients. Stretch balloon over top of opening and seal it to the lip with a length of electrical tape for a tight secure seal.
- Put jug in a dark dry place with a room temperature of 72-78 degrees; balloon will begin to expand in a day or so.
- Let sit for 4-5 weeks or until balloon completely deflates (do not disturb or move mixture); patience is the key. When ready(balloon is deflated), cap the jug with the original cap and let sit for a day.
- Pour contents through cheese cloth into another container and rinse-out dead yeast from bottom of original container with hot tap water and then return the wine to original container.
- Repeat this process for next three days.
- Put in fridge for two or three days to clarify a little.
You can then sip. You will have a nice homemade spiced wine between 8 1/2% and 10% alcohol with a surprisingly pleasant after-taste.
Making Wine From Grapes
By Mike T. (Mid West.)
Making homemade wine is great fun and not as hard as you might think. While it’s generally understood that wine is made from grapes, it’s also possible to make some wonderful varieties of wine from other fruits, vegetables and grains. This gives you a huge scope for experimentation for flavors and blends that suit your own individual tastes.
When you’re first learning how to make your own wine it’s important to learn a bit about the basic stages of flavor extraction and fermentation. Correct bottling procedures and adequate aging are also required in order to complete your wine making venture.
Some types of wines can take days or weeks to create while others may take months or even years to develop into the fine drinking wine you expect.
Let’s Make Homemade Wine!
- Plastic bucket or container with secure lid
- Large Nylon mesh bag for straining
- Fermenting container with bung and airlock
- Plastic tubing
- Wine Bottles
- Hand corking machine
- Bottle brush for cleaning
- Hydrometer to measure sugar content
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If you intend to make your wine from fresh grapes or if you want to experiment with more creative recipes, then you may require some of the following items which you can buy on Amazon:
Once you have your basic equipment prepared it’s time to consider the ingredients you will need to make your own wine. Of course you’ll need the initial fruit from which you’ll be extracting juices and flavors, but there are some other things you might need to add to your wine.
These can include:
- Wine yeast
- Yeast nutrient
- Grape tannin
- Campden tablets
- Pectic enzyme
- Acid blend
- Potassium Sorbate
Depending on the homemade wine recipe and the type of wine you choose to make, you could potentially require a few more ingredients. It’s always best to double check your recipe so you will be adequately prepared before you begin.
Making Homemade Wine
Step One: Your Homemade Wine Recipes
If this is your first attempt at making homemade wine then try to choose a simple recipe and stick with grape wine to begin with. You’ll find it easier to judge your own results as you should already have an idea of how grape wines should taste and it’s easy to find grapes or grape concentrate for your recipes.
If you choose to use real grapes for your recipe it’s important to be sure you inspect your grapes properly. Be sure you don’t have any that are rotting or beginning to discolor.
Step Two: Sterilization
It’s vital that you use all sterilized equipment for your winemaking. While it is possible to sterilize your bottles and equipment using boiling water, you should consider using perhaps some of the products suitable for sterilizing baby bottles.
Step Three: Flavor Extraction
Making wine goes a little deeper than simply squeezing grape juice into a bottle. You have the option of extracting different aspects of the flavor by either boiling, crushing or cutting your fruit. You can press the grapes to help give off different aromas and palettes or you can soak them to intensify other flavors. This extraction is called the “must”. It’s important you follow the recipe carefully at this point.
Step Four: Additives
In your fermentation container you’ll need to blend some additives to your grape extract “must”. The additives you introduce to your wine are necessary to help add flavor and to help with the shelf life of your wine.
You will need to add a Campden tablet to help prevent oxidation of wild yeast when you’re trying to promote the growth of cultured yeast. Some recipes will require the addition of a pectic enzyme to help promote flavor and assist in the acid extraction. Sugar and yeast are also added to produce the alcohol content.
Step Five: Fermentation
While you should leave your initial mix in the primary fermentation container for a few days, you’ll need to transfer your wine into a glass container for fermentation.
Strain your wine and pour the liquid into this glass container. You’ll need to fit your container with a fermentation trap, or an ‘airlock’, and then leave your wine to ferment for a further few weeks.
After this time, you’ll need to siphon your wine off the sediments and move this liquid into a secondary fermentation container. Depending on the recipe and the base fruit you’re using this may need to be done more than once over the duration.
Step Six: Bottling
When your wine is clear it’s time to bottle your efforts. Simply transfer your wine into sterilized bottles using a length of clear plastic pipe. Avoid filling your bottles all the way to the top and be sure your corks are secured properly and tightly.
If you’ve created a white wine then you should age your wine for a minimum of 6 months before taste testing your creation. If you’ve created a red wine you should wait at least a year before sampling.
If you have created homemade wine, or have some homemade wine recipes that you would like to share with others?. We would also love to know your thoughts on our recipes! Please feel free to share them.