How To Make Preservative-free Wine At Home Without Buying Expensive Equipment

How To Make Preservative-free Wine At Home Without Buying Expensive Equipment 3.67/5 (73.33%) 3 votes

Once upon a time man was a simple social animal. He enjoyed whatever pleasures life offered without making a fuss. At that time, things were simple and easy. Food and wine were enjoyed as close to their natural state.

There was no processed food then, no bottled wine, no preservatives or chemicals. Things were natural and they tasted just like they should.

In those times, man discovered wine. He pound grapes into juice, stored the juice inside air tight clay pots and buried the pots under the mud for many months. The result was wine.

Things got better over time and the process of making wine was hastened by adding another natural ingredient — yeast.

To cut a long story short, the wine you sip these days is aided and abetted by preservatives and colors and is subject to many complex processes. But we’re going to show you how to make wine at home, the natural, almost-medieval way:

Equipment you need

Brewer’s Yeast (it is also referred to as Saccharomyces Cerevisiae)

A 2-litre bottle

You should be able these items for between Rs 2,000 to Rs 3,000 max.

Note do not use yeast that is used by bakers. This yeast is commonly available at your grocery store. If you use baker’s yeast, your wine may taste horrid.

How To Make Wine at Home

  1. Get a 2-litre (1/2 gallon) bottle (plastic or glass) ready. Clean it nicely.
  2. Make red grape juice (1.80 litres)
  3. Add 2 cups of sugar to it. The sugar will help you make wine that contains about 15% alcohol.
  4. Shake the liquid very, very, very well.
  5. After you’re convinced that the sugar would have dissolved, pour juice into bottle and add 3-4 grams of brewer’s or champagne yeast. (Thumb rule: 6 gms per 4 litres).
  6. After adding the yeast, don’t shake the juice. The yeast will detect the sugar and breed on it converting your juice into alcohol.
  7. Pour water into your airlock up to a point that is a few notches below its maximum level.
  8. Cap the bottle with the airlock. The airlock allows the carbon dioxide to escape and stops the air from getting in.
  9. Leave the bottle as is for about two weeks.
  10. After this period, remove airlock and pour the wine in a jug. The yeast would have settled at the bottom in the original bottle. You need to get this yeast out.
  11. Do not drink the wine at this stage because it will taste off-key. Place a lid on the jug or bottle and store your wine in a warm part of your house (kitchen is ideal) and leave it there.
  12. Your wine can be ready to drink after 2 weeks or 5-6 months depending on how much white sugar you added. More sugar requires more time.
  13. Add a date on your bottle.

Drink when ready. Cheers. Bon appetit.



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