If you want to make homemade wine and make it fast, here’s a quick step by step method to get it done.
First, you’ll have to get some kind of fruit juice. Grape juice makes great homemade wine and so does apple juice, strawberry juice, and even peaches. But most home winemaker’s prefer some kind of grape juice so get about a gallon of that to start with.
The next step is to find a suitable vessel to make your wine in. What has worked best for me is the 1 gallon wine jugs that you buy at the grocery store. While the wine that comes in them isn’t top quality you can still drink it, but the jugs can be used over and over and over to make wine in.
Now, sterilize the jug with hot soapy water and then rinse it out several times to make sure no soap is left (otherwise your wine will have a soapy flavor – yumm yumm). Let the jug completely dry and then pour your juice to it.
Make sure you leave some room at the top of the bottle because it will bubble up when it is fermenting.
Now this is the only tricky part… The sugar content. The best and easiest way to measure the sugar is using a hydrometer. The hydrometer should measure right at 1.1 specific gravity. If it’s lower, add more sugar. If it’s higher, you’ll need to dilute the juice with some water.
If you don’t have a hydrometer, there are many places to find them on the internet and they are relatively inexpensive. But, if you don’t have one then do this: taste the juice. It should taste VERY sweet. If it doesn’t, add more sugar.
Make sure the sugar is mixed and dissolved well. Now you are ready to add your yeast. Since we are making wine fast, you can just buy a packet of baker’s yeast from the store and throw it in the bottle.
Now you want to cover the top of the bottle with a paper towel or cloth towel and use a rubber band to hold it on. The only reason we are doing this is to keep crawling things out (like bugs – eeek!). Put the jug in a nice warm (72 to 80 degrees) dark spot and let it sit for 10 days.
At then end of ten days, you’ll have wine. It will be cloudy and may not taste like a fine vintage, but it will be wine nonetheless. You can let it sit with the top back on for another week and then pour it off into another clean jug, being careful not to pour in the gunk on the bottom, and it will clear pretty fast.
If you want to make a wine that you caqn be proud of, that takes a little bit more effort.