How to Make Homemade WineIt’s actually fairly easy to learnhow to make homemade wine, and once you doit’s a wonderful thing to be able to do – it’s an amazing feeling to drink your ownhomemade wine by candlelight, with a delicious meal, and it’s a very special giftthat you can give to friends and family!I’m not going to be able to teach you everything you need to know in this article,but I’ll outline for you the basics. I’ll be covering the details over at my blog,Howto Make Homemade Wine, but this article is bound to get you well on your way inthe meantime!Here is a list of the equipment you will need:Primary fermentation bucket – any open barrel to begin fermentation inBicarbonate of soda – for sterilizationFruit juice – if you’re making wine from grapes, this can include the crushed fruitstooSugar – needed if your starting must is not sweet enoughHydrometer – used for making sure that there is enough sugar in your wine – findout how to use it at myblogWine yeast – there are a number of yeasts to choose from, and any wine yeastyou like will workSecondary fermentation jars – an airlocked container in which secondaryfermentation takes placePlastic tubing – used to siphon for rackingOkay, so first of all, you need to sterilize your primary and secondary fermenters,and the rubber tubing. This is easily done by dissolving a little bicarbonate of soda in some warm water, swilling it in the containers, and running it through thetubing.Next you need to form your must from your juice and sugar. You should aim for aspecific gravity of around 1.090-1.095. The first stage of fermentation is called primary fermentation, and it takes placein a barrel exposed to oxygen. Add the yeast according to the packetinstructions, and leave it to ferment at 70-75F for 2 weeks, stirring regularly witha metal or wooden spoon.After 2 weeks, you need to siphon the liquid from the primary fermenter intoyour secondary fermenter.During secondary fermentation, the yeast converts sugar into alcohol, away fromoxygen. You need to fit the secondary fermenter with its airlock, to allow CO

without letting oxygen in.