Making Wine Made Easy
Stuck at home, brew?
As the lock down (and its restrictions on buying alcohol) lengthen further, online searches on how to make wine at home have sky rocketed! So to save you the trouble, if you’re beginning to run out of your reserves, here’s the simplest way to make your own wine…
Firstly, wash your hands and sterilize your equipment (and feet) like someone on the front line of a pandemic.
Speaking of equipment, now’s the time to go digging in your garage or pantry for a large bucket with a lid (at least 10 litres), a big glass or plastic container, a rubber stopper (that fits into a hole on your container and makes it air tight), an extra-large strainer, PVC piping, auto-siphoning vinyl tubing, a long plastic spoon that fits into the neck of the bottle, a funnel, a turkey baster, sterilized bottles with airtight closures to eventually store your wine in, and loads of iodine sanitizer.
Spoiler alert: that was the easy part.
To make a decent amount of wine, you’ll need to get your hands on about 10 kg of grapes. Preferably, wine grapes. Your usual shop-bought table grapes have a very thin skin, produce more pulp than juice and don’t really have the right tannins. Wash your grapes well, discarding the stems and any bad grapes as you go.
Now place those grapes in the large bucket and get crushing. If your bucket is big enough, you could make like the ancients and get stomping. Alternatively, you can use your hands. Either way, make sure you leave no grape un-crushed. (Like your soul, as you gaze upon your empty wine racks.)
Once you’ve got your bucket load of juicy pulp, it’s time to add a preservative to ensure your wine doesn’t turn into vinegar. The most common one used is Potassium Metabisulfite. Good luck finding that at a time like this! For your quantity of wine, use 1000mg. Sprinkle it on top of your mixture and carefully incorporate it by closing the bucket and shaking the contents a bit.
Next, you’ll have to wait at least a day before adding some yeast. One sachet of baker’s yeast will do, but expect cloudy results. Add the yeast, then a little sugar, and leave (covered with a cloth) to ferment for 10 days. Of course, being on lock down, this should feel like the equivalent of about 10 years.
After which, strain the liquid to remove the sediment and froth, then funnel the juice into your sanitized second container (the one with the rubber stopper). Fill right to the top to prevent too much air reaching your wine and ruining it, then seal it good and proper and allow several weeks to ferment. Yes, weeks. Several.
By this time, realising that you’re only half way through the wine making process, and that lock down is well and truly over, give up on trying to locate auto-siphoning vinyl tubing, and concede that it would have been far, far simpler to just order wine online from Wade Bales.
Even with an extended lock down, your wine would have arrived at your door sooner and far, far smoother!
To get your stash of wine delivered easily, regularly and economically, without any of the hassle associated with home brewing, click here.