Homemade Wine from Scratch

Prepare the grapes: Wash the grapes thoroughly and remove any stems.

Crush the grapes gently to release the juice, either by hand or using a crusher.

Fermentation vessel: Transfer the crushed grapes and juice into a clean fermentation container, such as a food-grade plastic bucket or glass carboy.

Add water: Pour filtered water over the crushed grapes until the mixture is about 80% full, leaving room for bubbling.

Add sugar and nutrients: Stir in granulated sugar if desired for sweetness, and yeast nutrient to promote fermentation.

Pitch the yeast: Sprinkle the wine yeast over the surface of the mixture and gently stir to incorporate.

Cover and ferment: Cover the vessel with a cloth or airlock and place it in a dark, room temperature area (around 70°F/21°C).

Allow fermentation to begin, which can take 1-2 weeks.

Stir daily: Gently stir the mixture daily during the first week to prevent mold and help yeast activity.

Strain the wine: Once fermentation slows (~2 weeks), strain out the grape solids using a fine mesh or cheesecloth into a clean secondary fermentation vessel.

Age the wine: Seal the vessel with an airlock and let it ferment and age for at least 4-6 weeks, or longer for better flavor.

Bottle: Transfer the clear wine into bottles, leaving sediment behind, and cork tightly.

Store: Store in a cool, dark place, and wait at least 2 months before tasting to allow flavors to mature.