How to: Homemade Wine from Juice
 

The Fermentation Stage

All equipment must be washed or sterilized. Open a 5.3 or 6 gallon pail, stir vigorously and pour the juice into a carboy, five or 6 gallon glass jug, using a funnel with strainer. Place the airlock and stopper on the mouth of the carboy, put alcohol, scotch or vodka up to the line on the airlock. This will allow the natural pressure which builds during fermentation to escape and will keep the outside air from contaminating the wine. The temperature for fermentation should be at 70° for approximately 30 to 35 days, depending on the sugar content and fermenting temperature. Monitor the progress of the fermentation by taking readings with a hydrometer. When the specific gravity is below 1000 fermentation is complete, then reapply the air trap and stopper to the carboy.

Racking the Wine

Racking wine separates the clear wine from the lees, the heavy cloudy sediment which settles at the bottom of the car boy. The car boy must be gently moved to a 10° cooler temperature than the fermentation state which is approximately 60°.  Place a sterile siphon tube into the one, making sure the end is several inches above the lees. Siphon the clear wine into a clean sterile carboy. Apply the solid rubber stopper on the neck of the car boy. The wine must be racked again in 3 to 4 weeks following the same procedure. The one may be racked again in another 3 to 4 weeks to achieve maximum clarity. It is important to maintain the optimum temperature during the racking process. After you have achieved clarity your wine is ready to be bottled!

Bottling the Wine

When the wine has reached the desired clarity, it is ready to be bottled. It is recommended to add potassium metabisulfite (Campden Tablets) To stabilize the wine. This will help to prevent bacterial infection and oxidation. When transferring the wine and bottles, fill completely as excess air will cause oxidation and spoilage it is suggested to use a corker with a number eight or number nine cork to borrow your wine store bottles on edge and a cool dry area your wine will be ready for use in approximately nine months.