Easy Homemade Wine
Unleash your inner vintner with this simple and rewarding recipe for Easy Homemade Wine, perfect for beginners and enthusiasts alike. With just a handful of everyday ingredients—like fresh fruit or juice, sugar, and a touch of lemon juice—this recipe guides you through the magical process of fermentation in the comfort of your own kitchen. While wine yeast ensures authentic results, even regular baker's yeast can bring your creation to life. The step-by-step process, from preparing your fruit to bottling and aging, allows you to craft a batch of wine customized to your taste, whether you prefer bold grapes or vibrant berries. Best of all, this DIY wine ages gracefully, delivering richer flavors over time. Ideal for special occasions or quiet evenings, this homemade wine promises a personal touch and a sense of accomplishment in every sip!
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Recipe Information
Ingredients
- 1.5 kg Fresh fruit of choice (grapes, berries, etc.) or fruit juice (no preservatives)
- 700 grams Sugar
- 4 liters Water
- 1 teaspoon Wine yeast (or regular baker's yeast as an alternative)
- 2 tablespoons Lemon juice
- 1 piece Sterilized glass jar or fermentation vessel (roughly 5 liters)
- 1 piece Airlock or loosely fitting lid (to allow gases to escape)
Instructions
1. Wash and sterilize your glass jar or fermentation vessel thoroughly to ensure a clean environment for fermentation.
2. If using fresh fruit, wash it, remove stems and pits if necessary, and mash it in a large bowl until pulpy. If using fruit juice, skip to the next step.
3. In a pot, boil the water and stir in the sugar until completely dissolved. Allow the sugar-water mixture to cool to room temperature.
4. Add the mashed fruit (or juice if using) into the fermentation vessel, followed by the cooled sugar-water mixture and lemon juice.
5. Sprinkle the wine yeast on top of the mixture and stir well to combine.
6. Secure the airlock or cover the jar with a breathable cloth or loosely fitting lid to allow fermentation gases (like carbon dioxide) to escape while preventing contaminants from entering.
7. Place the jar in a cool, dark place (around 20-25°C or 68-77°F) and let it sit for 2-3 weeks. During this time, fermentation will take place, indicated by bubbling in the mixture and gas escaping through the airlock.
8. After 2-3 weeks, use a sterilized sieve or cheesecloth to strain out the solids from the liquid. Transfer the strained wine into clean, sterilized bottles and seal tightly.
9. Allow the bottled wine to age in a cool, dark place for at least 1-3 months to develop its flavor. The longer it ages, the better the taste.
10. Serve and enjoy your homemade wine responsibly!
Nutrition Facts
Calories |
3722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 920.3 g | 335% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 879.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
