Make Homemade Wine Fast!
This recipe stands out because it's simple. There are tons of homemade wine recipes on the internet. This is the lazy man's recipe that only requires three ingredients available at just about any grocery store, and your wine will be ready to drink in one week or less. The taste will improve, and the alcohol content will increase if you let it age longer. But it's not necessary. I presently have some aging in the fridge, and I tell you, it has a very strong alcohol aroma and a real kick. I actually don't care that much for wine but like the challenge of making it from such simple means. It has to be better than Mad Dog 20/20 or Thunderbird or the nasty hooch prisoners make in their toilets.
- 1 cup of granulated sugar
- 1 gallon of whatever juice you like
- 1 packet of yeast
- Buy grape juice. Grape is all I have ever experimented with, except for one batch of apple. Different types of juice will probably produce different types of wine since each type of fruit has a different sugar content. I have used Sam's Choice and the Great Value brand from Wal-Mart, but you can use Welch's or any other brand.
- I recommend using one gallon of juice, but you can use a smaller bottle if you'd like. Look for "100% Juice" on the label. It will always say "from concentrate." Yeast will not do its job with preservatives present. Ascorbic acid and citric acid (Vitamin C) are ok. All grape juices are concentrated with water, so you'll never be able to get pure juice unless you squeeze the grapes yourself.
- Set the juice out so it gets to room temperature. Juice should be at room temperature or slightly higher. If your juice is refrigerated, you need to leave it sitting out until it reaches room temp.
- Add one packet of active dry baker's yeast. Red Star and Fleichman's are the two brands I see the most in my local grocery stores. Do not stir. Do not add more yeast later; just this once. I generally follow this yeast rule about adding yeast just once; however, I should say that in several batches I have refreshed the yeast by adding a teaspoon's worth. My advice is that if after about 3 days there is no more bubbling, add some more yeast. If this doesn't start some new bubbling activity, it is done, and you should allow this extra yeast time to settle to the bottom sediment. Finish by transferring to your final container.
- Bottle it and leave room for air. Screw the cap back on the bottle and loosen about one turn so air can escape. Fermentation produces carbon dioxide and needs to be able to vent from the bottle. I used to use a balloon, but other winemakers have suggested this should not be done because acids and other nasty things can build up in the balloon and fall back into the bottle. Makes sense to me.
- Keep an eye on it. Watch your project daily. After 3 days, check to see if it's still bubbling. If it has stopped, you can sample it now. If it's still bubbling, just keep checking it daily until it isn't bubbling anymore. If you really can't see any bubble action, put your ear to it and listen.
When the Wine Is Finished
- Find a glass container. When you are satisfied that your wine is ready to drink, transfer the wine from your fermentation container/original bottle to another clean container of plastic or glass. Old, sterilized glass wine bottles are perfect.
- Transfer wine without upsetting the sediment. When transferring the wine, use a plastic funnel. Once you've tipped the wine to pour, DO NOT turn the bottle back up straight but keep pouring until you're finished. There is sediment left over at the bottom that contains acids and impurities. If you keep tipping the bottle, you'll stir up the sediment and ruin the wine. Siphoning with a hose would be just as good or even better, just leave the end of the hose an inch or so above the sediment to avoid sucking it out with the good stuff.
- Refrigerate and enjoy. After bottling your brew, it is suggested that you refrigerate but leaving out at room temperature is ok as long as your room temperature is not really hot. Keep out of direct sunlight.
Please drink responsibly, and enjoy the fruits of your labor.
More Things to Keep in Mind
Juice produces ethanol, not methanol: Making homemade wine, or alcohol in general, is simple because of the simple fact that yeast converts sugar to ethanol (alcohol). There is a misconception that drinking homemade brew is not safe, but that's only if you drink methanol. Brewing with fruit juices and yeast cannot produce methanol. It can only produce ethanol.
This process can be done in as little as three days: My attempts at wine making usually take around 7 days, but some people who have tried this method have reported that the fermentation (yeast completely stopped making bubbles) stopped in about 3 days. So this method can actually produce wine with a moderate alcohol content in about 3 days.
You might need to add sugar: Since this fermentation method produces wine that isn't very sweet (because the yeast converted all the sugar in the juice to alcohol), I am updating my recipe by saying that you should add one cup of granulated or cane sugar or corn syrup to a one gallon batch or half a cup to a half gallon batch before adding the yeast. This might produce a sweeter wine, if that's what you want. It might be best to pour the juice into a large saucepan and heat it up slightly (not over 110 degrees F) so the sugar will dissolve properly. Then pour it back into the bottle using a funnel and allow to cool to room temperature.
A hydrometer will tell you the alcohol content: I'm not sure of the alcohol content of this brew, but you could buy a hydrometer to measure it. They are cheap and readily available online or at any brewer's store.
Get winemaking yeast, if possible: If you live in a city that has a home-brewing supply, I advise buying yeast made just for winemaking. Active baker's yeast from grocery stores works ok, but the real winemaking yeast is formulated better for wine, doesn't peter out as fast, and will add a few days to my "one week" method. I have never experienced a "bread smell" using baker's yeast.
Elizabeth on August 12, 2020:
Made wine per your recipe, easier than any other that I tried. 100% tropical juice for me is best. Thanks for your expertise. Drinking seventh day, in time will let it go longer. The milder buzz is better for me, don't take much for my in grown high spirit.
Wayne on August 03, 2020:
I would like to know what alcohol level Will I reach in the seven days
Afri on June 13, 2020:
I find to 5 to 7 days is enough for my taste max. maximum alcohol is going to be around 12 Day by the 14 day will very dry taste like ever-clear have a 15 to 18 % drink I find you can't add enough sugar to kill that taste once you hit a a spot to kill taste your to sweet.
Nora on May 21, 2020:
The juice bottle that im using is a clear bottle
Is that ok ?
How can i check the bubble formation in it ?
Theresavdwalt on May 12, 2020:
I like a dry wine not sweet how do i get it dry
1 gallon is about 3.80 Liters so should i use 500g of sugar or 1 kg to get a higher alcohol content , Im also from SA
Rosemary Thompson on May 05, 2020:
Making your own homemade brew!
Deri-Anne Schniewind on May 04, 2020:
I'm also in South Africa (I see you're getting lots of comments from us!) in week 6 of no alcohol sales (or transport). I used your method above How to Make Wine in Just One Week and the wine, after 7 days, has come out very much like sangria - sweet with a light fizz. It's a bit too sweet for more than a glass. It feels similar to the alcohol level in a regular glass of wine though. If only it weren't so sweet and fruity. I have another batch currently on day 8 - will leaving it longer (used regular yeast from baking section in supermarket) use up more sugar? Does the fizz in the 7 day batch mean that it could have fermented for longer and I should leave the 2nd batch for another week? Thanks for your help! We're getting pretty desperate here :-)
manubhai74 on April 29, 2020:
hi..loved your article for simplicity and candidness. I bumped on it while checking on how much time. I started my first attempt during lockdown in India about 4 days back. Got packed grape juice and bakers yeast. It is still bubbling about 7-8 sec /bubble in my home made airlock. looks like it will take about 10 days to finish.
Then i think how much patience will be with me to wait for racking to finish... good luck to me
Magda on April 13, 2020:
Hi sorry I don’t know if I’ve missed it, but when do you add the sugar? Thanks!
john on December 27, 2019:
hi good morning , i made some banana with (combination with water, banana and yeast) with out proper measurement , it is very much strong that even small one glass of 25ml gives me hard kick i am afraid to drink as i feel like it has turned to poison(methanol) please advice me.
Justin Dunaway on May 05, 2019:
I made homemade wine in prison for the last 6 years and am making my first batch out here right now, I'm using orange juice which is what I used in there and it's going great, I put 3 pounds of sugar so I'm hoping for a good alchohol content....
Dennis on April 22, 2019:
Mine is done after 5 days, stronger than 12%, thanks.
Home Brewer on April 11, 2019:
By adding a whole packet of yeast to a gallon of juice with only 1 cup of sugar you are not giving the yeast enough to eat , this is why your wine is "done" so soon . A packet will make 5 gallons of wine so you should only add 1/5 of a packet of yeast . I use champagne yeast and 5 cups of sugar to every gallon ( more sugar = higher alcohol content) and it still doesnt come out too sweet . Also it gives enough food to the yeast . producing bubbles for over 3 weeks and making a lot better tasting wine with 18-20 % abv .
lenore mccarthy on March 22, 2019:
How much yeast is in one packet. Im in NZ so different brands etc here
Jesse on March 14, 2019:
I used a bunch of random concentrate berries and shit from the freezer nothing special probably not even 100% juice or whatever is recommended, i put in about 6 of them, and then i put in a bunch of apple sauce and mixed berry sauce they come in like 12x8 packs so like 100 of them for 10$ but i only used about 15-20 of them and then i put in dextrose (sugar) which is cheap as fuck 2.50$ for a KG put in more than half of it, and tap water. mixed it all up and threw in some turbo yeast mixed with wine yeast. the wine yeast didnt give me the kick i was looking for so i added a little turbo. HOLY SHIT bubbling like crazy for like 6 days, deffinately working. probably gonna taste like ass but itll be strong. As long as you have sugar water and yeast and everything is sterilized, your going to get alcohol.
justus on February 14, 2019:
I enjoy tthis experiment thanks alot
Soo on January 14, 2019:
Thanks for your article. User friendly. Inspires me to try. I harvest alot of elderberries every year & I still have alot of juice in my freezer.
Btw it's easy to make juice from wild grapes which are f r e e ;)
Dave on October 25, 2018:
Hi Pineapple wine 1.5 LTR. in just 2.5 days. Just cut the sugar and yeast in 1/4. Wow Huston we have lift off.
Frank on June 30, 2018:
Oh my gosh a pack per gallon 3 weeks still a lil bubbling tasty my feet swole up was bad in 3 gallons I got all I need yeast per pack for 50 gallons try a tiny pinch see wat happens takes very little yeast u can allways add mine bubble in 2. 3. Hours
Norm on March 14, 2018:
Does it give a DRY wine?
Salvatore vercetti on January 25, 2018:
I have made mango wine by your recipe.
Oenology (the correct way to spell it, not the American) on January 15, 2018:
Firstly do not use cane sugar. That is sucrose which is a combination of glucose and fructose. Using pure glucose is much much better, as the yeast will metabolise it in preference to fructose, which if you do not know what you are doing can result in stuck fermentation and fizzy wine/exploding bottles. Add some acid (tartaric) too, you want the pH about 3.5. and you have never had bread flavours in your wine? Try some quality champagne, fair few bread flavours in their.
Jay on July 06, 2017:
I've heard that homemade wine could contain botulism, is this true?
Palemaster79 on March 02, 2017:
Well hopefully my comment posts but I do think you can make cider in 5 days with a alcohol percentage of at least 8 percent. It all depends on how much sugar you add. Yeast is a living organism, and its diet consist of sugars. So it eats the sugar and produces carbon dioxide, methanol, and alcohol. I strongly recommend either building a airlock (very simple) or buying one off amazon ... the ones i got were 7 bucks for two. They work fantastic and insure no oxygen gets in. If oxygen gets in two things happen. Bad bacteria grows and vinegar is produced. You don't wanna drink vinegar .... its not harmful in fact they sell apple cider vinegar .. but it will clean you out .. BIG TIME. =0
Palemaster79 on March 01, 2017:
Hello ... I am a Texas native but my late brother moved to Arkansas ... he met a man that made homeade wine. (I am sure Hank Williams Jr. would be proud). He taught me to make it. You can go to amazon and buy two airlocks with the stopper things for like 7 bucks. Forget the balloon or whatever. An airlock insures that no oxygen will turn it to vinegar and will let out the C02. I think the ethanol/methanol debate jury is still out. It will smell like farts (rotten eggs) when first producing the alcohol. I am a MAN so farts are a mans go to joke -). I use whatever is cheapest .. seems to be clover valley most of the time. Also Fleichman's baking yeast. 1/2 gallons seem to be easiest cuz they don't weigh the full 8 lbs ... 1/2 pkg per 1/2 gallon .. guestimated. approx. 1 cup of sugar per 1/2 gallon. My airlocks are quite accurate for the bubbles .. as they work like an S curve on a toilet ... the water keeps the oxygen out but lets the carbon dioxide out. I just check it everyday ... i leave it in a closet ... dark .....and after 5 days the bubbles slow down ... the fart smell gone ..... and its more of a cider with natural co2 carbonationn. Further aging removes all co2 and produces wine... yes you can buy a hydrometer but you can look on youtube how to make a DIY hydrometer. I think experimenting with the fundamentals is the best if you plan on doing it often. However I have. made a hydrometer ... it measures water density of distilled or tap water very accurate .... but does anyone know how to measure alcohol by volume, potential alcohol production, or when fermentation ceases accurately? ...that is with a hydrometer
Accident on January 04, 2017:
I have found that Welch's 100% grape juices work best for whatever reason. They have three varieties that work well--concord, red and white. These seem to process better and have more authentic flavor than the generic 100% grape juices I tried. Does anyone know if quick-rise yeast works to speed the fermenting process?
Mr. TeaWine on December 19, 2016:
I'm not sure if anyone still reads this post... But anyway I just made iced tea wine by boiling about a gallon of water tossed in about 10 teabags and a bag of cranberry raisins and 5 Mandarin oranges, about 4 cups of sugar and a packet of yeast... Added more water to top off the 2 gallon container and it bubbled for about 6 days today is the 7th Day... Time for a sample
bill on October 16, 2016:
Oorter on April 26, 2016:
My wine is still bubbling abit will it be fine to drink even if it still bubbles abit
altefartY on September 24, 2015:
Your writing style has been amazed me. Thanks, very nice article.
brett on October 28, 2014:
If your wine quits fermenting or bubbling...just add more sugar...you don't need more yeast. As far as balloons and stuff...tru just covering with plastic baggy or celophane and securing with rubber band or bands(if largeopening) gas will escape but not let air in. Also, if your wine becomes less tasteful as yeast eats up the sugars and converts to alcohol...add more sugar. The great smell and flavor will quickly return. Extra yeast will just add more bad taste and without sugar...the yeast has nothing to feed on. Never hurts to add more sugar.
SSOTZ on October 03, 2014:
I used 4l of orange juice to 5g bakers yeast and 1kg cane sugar...ther's not much bubbling.it stops in the fourth day so I added another 5g bakers yeast. nothing happened. need advice.
Kenneth on September 30, 2014:
I did this and 4 days and very satisfied I am usually a vodka drinker but 2 quarts and I am way buzzzzzed
Jack Quick from Las Vegas, NV on September 12, 2014:
Very useful. A friend made this recently and I was surprised at how good it tastes!
buggg on August 19, 2014:
If you want to boost alcohol content, freeze the wine after fermentation. After frozen drain remaining liquid. What is left in the bottle is just water and alot of the organic particles from fruit and etc. You end up with an alcohol content close to a Brandy. If its not to your taste, or too strong, just make it into a mixed drink with 7-Up or your favorite juice. But be warned, it will sneak up on you. Two or three 8 oz. glasses of it has me wayyy buzzed.
JayMelo on August 06, 2014:
Saving odd tasting wine. I was out of grape juice concentrate [Welches frozen] last time I felt like making wine so I used two cans of frozen conc cranberry juice. I added my usual 4 cups sugar to a gallon, recipe but the cranberry wine was stronger and drier than I expected. And not much flavor either. I'm slightly ashamed to admit I added most of a bottle of Grape flavored Mio to the wine. It's concentrated fruit flavor with artificial sweetener for adding to bottled water. I kept adding a little and tasting until it was sweet and flavorful enough. It tastes great now. In fact I used it up last night. This is a good way to save a batch that does not turn out quite right. Or use it to make mixed drinks. I'm not one to waste ingredients just because I'm picky about the final result.
seri on June 13, 2014:
I am using welche's 100% white grape juice with 2 1/2 cups dextrose and a bit of warm water to activate my packet of wine yeast. After three days, it is bubbling (fizzing, more) but no foam. Should I be concerned?
Josiah Luna on May 18, 2014:
There's a lot of different opinions on how much sugar you should add to what kind of juice. I plan to use only grape juice, what's the most amount of sugar I should add to a gallon of that? Also, what's the airlock for? Will I be fine just loosening the cap about a turn until I get one?
Josiah Luna on May 18, 2014:
I'm rather concerned about the sediment, I poured it into my container like you said but I see stuff in the bottom of my wine glass. How will it ruin my wine? It's not harmful is it? I can't think of a better way to keep that stuff out other than filtering it, should I just get a siphon? Even then I still feel like it will end up in my wine any ways.
Raj on April 26, 2014:
@livluvnplay- if your juice tasted only like juice then the yeast did not make alcohol. Yeast consumes sugar only in absence of oxygen (make sure your airlock/lid is good and sealed), in the right temp (65-80°F), and activating it may help. Also maybe you poured out the yeast? Although after 3 days and foaming it should be completely diffused in the juice. Bad quality yeast maybe? Try activating it by following the instructions on the packet before adding it to the juice next time. I didn't activate it the first time (lucky?)but i plan to in the future. I keep mine at 70-73°. Purchased a couple different wine yeasts to try, Red Star's Pasture Red and Cotes de Blancs, both types were recommended to bring out fruitiness. 10 packets for $5 on Amazon, not bad. Gonna try the cotes on the next grape batch.
-Pineapple wine was a bust, poop. A lot of people online said it would be kind of hit or miss due to high acidity levels I think it was. Won't be trying that again. Currently have watered down two gallons of blueberry going since a few days ago, doesn't smell or taste like anything great :/ Sigh also read afterwards a lot of peeps do not water it down lol. Now that i think about it, i don't really like blueberry juice just the berries so prob never doing this agin either. Gonna do a couple more grape batches to get my self esteem back up before I have any more new adventures haha.
- Recently found a YouTube video on making fruit liqueurs (Search "blackberry brandy"). Its a liqueur not a "brandy" because i wont be distilling it. Got a vodka and strawberry gallon going of that. It smells soo delicious. Takes a month minimum ugh, but I have high hopes.
-Will be starting a new wine batch of either 5 gal in a bucket or 1 gal of Welch's grape soon next week. This time ill age it for 2 months,(if I can b patient) oooohh. Good luck to you guys, I'll stop by again soon.
Raj on April 19, 2014:
2nd batch on its way! Preparing some pineapple wine. 1 gallon of Dole 100% Pineapple juice, 1 cup sugar, half packet Red star Pasteur wine yeast. I guess I filled the carbouy up just a little too much, primary fermenting after 24 hours pushed foam up into and out of the top of my airlock. According to several sources, its not a problem and you can just rinse out the airlock and replace or use a blow off tube during vigorous fermenting phases. I would like to see if I can just keep rinsing and reusing the airlock for now. I'm going to check on it hourly. This batch will be a full 7 days, excited to taste the flavor/alcohol difference!
Raj on April 16, 2014:
-Started my 100% Kroger brand grape juice ($7) 3 nights ago. Transferred the gallon to 7 individual bottles ($24 Mr Beer kit 0.5L 16 plastic bottle kit, good reviews). Working on my first bottle still. I don't know if I would have liked it after 7 days. Tastes great now!
-Added 1 cup sugar dissolved in the juice with low heat in a pot, no water added. Used about a teaspoon and a quarter of Fleischmans yeast for this batch (from the bottle not packet) but purchased and waiting on the Red Star Pasture Red Wine yeast (after some research most recommended this yeast as the best to bring out the fruity essence of the wine) i got on amazon (10 for $5) for the next batches.
-Will try a name brand grape juice next (Welch's?), then I'll be trying pineapple following that for a surprise gift for a friends birthday. If I had to guess the Alcohol %, I would say maybe 6%-8% after 3 solid nights, Room temp: 68-75°, gallon carbouy kept in a box to block all light. I bought a siphon pump on amazon just now, but I was siphoning by mouth to bottle these. I was getting buzzed just starting the siphon lol! I used an airlock that came with a beer kit my wife bought last year (Brooklyn Brew Shop Beer Making Kit) and it was still bubbling quite a bit but I was impatient ^_^ I definitely don't regret it.
-The remaining bottles are sitting in the fridge not completely tightened to allow any Co2 to escape. Everything was washed thouroughly with hot soapy water, not "sterilized" per se :/ so we'll see what happens, also using my mouth to siphon was not the most sterile idea but wife is pregnant and I wouldn't give anyone else my slobber so eh whatever its all mine :) I never stirred the yeast and there is no yeasty taste or smell. Smell and tastes better than most cheap wines and wine coolers! I don't know yet if the taste will change for those that are currently chilling. Will try another tmrw and see. I'm super psyched.
-Feel free to email me if you want to know more about what I did, id love to pay it forward and help someone else have just as much fun brewin some wine as I am having! Rpillai85@gmail.com
Will post again if I have any updates or can contribute anything useful, thank you to the hub creator for my new hobby!
E on February 25, 2014:
Oooops, I meant 'an' ***
E on February 25, 2014:
If you aren't really interested in purchasing an airlock, I suggest using a loop of rubber tubing with water suspended in the lower part of the loop. If you make sure the tube is sealing in the cap with no leaks, you will have a very functional DIY airlock.
It's very important to prevent oxygen from entering the reaction chamber and oxidizing your wine, otherwise you will end up with vinegar or far from less than ideal quality wine at the very least.
Additionally, after the first reaction is complete, you can add additional sugar and yeast for a final reaction, usually yielding a 'bubbly' wine. This happens to be the same method used in the Champaign region of France (and the other 'bubbly' wine makers from other regions). For Champaign, the bottles are turned over and tapped. Once the sediment is fully settled within the neck of the bottle, they freeze the neck, creating a plug of ice that is force out by the pressure when you remove the cork. Simply re-cork after the ice plug pops out and you have a nice dreg-free bottle.
If you're still seeing bubbles, that means there's still sugar being converted to alcohol. Patience will yield stronger drink, you can fortify with dextrose.
WAY2FASTMIKE from Wilson, North Carolina on February 21, 2014:
I AM MAKING SOME AND ITS BEEN BUBBLING FOR ABOUT TWO WEEKS NOW AND STILL BUBBLING IS SOMETHING WRONG, IT SMELLS GOOD?
Caleb on February 04, 2014:
im makin a strawberry kiwi wine in a half gallon liquor bottle. its glass and was sterile. i just cut up the kiwis and strawberry and threw em in (minus the kiwi skins lol) and added two cups of sugar and a packet of quick rise yeast. im using the burpin method where you just unscrew the cap a little bit. im gonna ferment till it quits bubblin and then ill get back on and let yall know if it worked.
livluvnplay on January 05, 2014:
Sajawal how did yours turn out? Mine is doing the EXACT same thing! Not sure if that's good or bad! :?
jjz4u2013 on January 01, 2014:
1 Gal Cran.Grape 3 Cups sugar 1Pk Yeast 1 Cup Rehydrated Rasins
I put together an airlock that I seen on youtube. My 1st ever brew is bubbling well and smellin good. I have a space heater near it to provide alittle extra heat but not too much. I started the brew 1-1-14 and its going well so far. Im very excited!
buylady on December 03, 2013:
well....mine smells like wine tase like it but no alcohol content what did i do wrong shoottttt!!!
John on November 21, 2013:
If you use pure Dextrose (corn sugar) which is available at natural grocers and beer/wine brewing supply stores, that would increase the alcohol content but not as as much sweetness to the flavor. Also, if you can get champagne yeast (also at a brewing supply store), that's much better as it's more tolerant of the alcohol and produces less "yeasty" flavors.
buylady on October 29, 2013:
so glad i found this site..hope some one can help..i got the grape juice and i like a dry wine NOT sweet so should i still add corn syrup or sugar to it and don't you need to leave a large empty top of the jug for breathing so it don't explode LOL thx HELP
Rollin'Green Project on September 21, 2013:
I found this article while researching wine making for an article I was writing and decided to put it to the test... with great results! Cudos! I used a no sugar added true value brand juice for a lower carb wine. It was ready in 7 days and tasted good as it was, and better after adding a little splenda to the rebottled brew. I am looking forward to many concoctions using this recipe! (though after using brewers yeast, the flavor is defiantly different in the quality but takes much longer)
Sajawal on July 16, 2013:
There is foam forming over my wine. The bubbling is in a great speed but about 3 inch foam is formed over the wine and its coming near to the cap. Tell me please that is it spoiled? or fine?
BekaS1974 on April 17, 2013:
Gravehopper. on February 24, 2013:
I sometimes make a gallon of really quick booze from tea bags in times of need, using the cheapest tea (about 38p from ASDA) 1kg of sugar and a couple of teaspoons of turbo yeast. After about a week, I filter it through a coffee machine (not switched on!) and it tastes horrible but is alcoholic.
Stevie on January 29, 2013:
You can use frozen juice. As long as it's 100% juice from concentrate, I buy mine from Aldi's and it is much cheaper than buying 100% fruit juice. The only additive is Vitamin C (aka Ascorbic Acid). I also found the more sugar you add the longer it takes to finish fermenting. I love this method. I also and learning how to make from fresh too.
Tim shmit on January 05, 2013:
MOONSHINING IS THE BEST
Caleb on September 13, 2012:
I tried strawberry kiwi in place of the grapes do you think it will have the same outcome?
mike on September 11, 2012:
For all you first time brewers..yes a balloon will work fine..just remember to poke pins holes so the trapped gas can ecaspe...
mike on September 11, 2012:
been making wine for years and years..this is just the way i started out..here's a great tip for you first time brewers...when filtering i use summer tank tops..the ones with the little tiny holes in them ..one shirt is good for many batches..i get them from the thrift stores ..they like 25 cents ..these work awesome better than anything i have ever used ...good luck to everyone...
Ray on July 24, 2012:
Hi everyone. i use a 6 gallon drum from Wilkinsons (in the UK). i buy blueberries from aldi when they are on offer. 7 or 8 punnets is usually enough. I liquidise them,then throw them into sterilised drum. Then i add about 2 large jugs of hot water,then 3 or 4 one kilo bags of sugar. Shake well for about 5 minutes off and on. Then add 10 litres of apple juice. Shake well again,then add 10 litres of white grape juice,then add yeast,and attach air lock to drum. in 3 - 4 weeks i sieve the fruit from one drum to another sterilised drum,using tights,a fine mesh sock,or muslin. Add campden tablets to drum(1 tablet per gallon). I then add TWO packets of finings from Wilkinsons,then rack off one more time after 3 days. 5 gallons + of a rose wine,that's half decent,for not much of a layout.
TashaCandice on May 01, 2012:
I am making my first two batches of wine with wine yeast. One from frozen welches grape and the balloon and one that is strawberry peach with the cap loosened. It has been 7 days and I added sugar to them both and they started fermenting more.Any ideas how long until they are ok to drink. They both smell great and very potent :)
alex binnie on April 13, 2012:
for the balloon trick i poke small holes in the top of it to let a small amount out so the more pressure the bigger the holes get so it self regulates
insanemembrane on March 31, 2012:
Every "juice" (host) has a "threshold" ... relax.
It depends on the environment. This thing where you folk add a little more yeast and a little more sugar AFTER YOU'VE STARTED THE FERMENTATION I wouldn't do that. Just live and learn and make it better the next time.
Ko on March 23, 2012:
I am using a mr beer as my fermenter. I used one whole packet of sanitizer, and followed the instructions that came with the mr. Beer to clean. I drained the sanitizer into a big pot, and sanitized it, along with my untensils. I put 3 cans of "no additive" concord grape juice in, and boiled 5 liters of water with about 2 pounds of sugar in the sanitized pot until the sugar was disolved. I poured the sugar water in the mmr. Beer while it was still hot. I set the whole mr. Beer in the basement until it was cool. Then I added 3 pkg.s of red star yeast. I brought the whole mess up into a heated garage, and placed it in a cabinet where the constant temp is about 70f. I will let you know what happens. Today is march 23, 2012. I will check back in about a week, I expect. Best luck to all!
TNHomer on March 12, 2012:
To answer Robnsteph, leave it be until you don't see any bubbles, or only 1-2 in 15 minutes. DO NOT POUR IT FROM ONE CONTAINER TO ANOTHER. If you do, you will pour the dead yeast and any other heavy material that fell to the bottom into your new bottles, and "funk" up your wine. Instead, siphon it off with a piece of sterilized tubing. Keep the tube an inch or so from the bottom of your jug to avoid the lees.
I'm usually make my wine with fresh fruit, but the process can take several months. I'm on my second batch of this type now, and while I won't say its phenomenal, it is very drinkable and quite fun.
Fruitbat on March 09, 2012:
To add to my post above, day eight and all started to go quiet, so decided to drain out the finished item from all the settled yeast dregs. Six foot clear plastic tube, siphoned off from the fermentation bottle to another empty one, leaving about a half inch at the bottom so as not to get any of the nasties sucked-up. Had a little taste for the first time, perfect, dryish red wine (with a noticeable kick), but exactly what you would buy (for alot more money) in the shops! Fantastic!
Several more are going through the process, so yes, you don't need all the expensive stuff that wine snobs pay out for. Give it a go, such fun, hic!
love people and love beer on March 07, 2012:
I just tried this recipe, i took 1 plastic bottle (2 qts) of welches grape juice (no preservatives, 288 grams of sugar approx.) and poured in a full QUICK RISE active dry yeast packet(about 37 cents at a local organic store, "mama jeans") and about 116 hours later, I transferred it to an old wine bottle by pouring as gently as I could(using a coffee filter and funnel, the coffee filter does not work to well). It was dry, however, not really any off flavors and NO bread flavor. And after drinking approximately 1 quart of it, I feel moderately intoxicated, my guess is it had about 4-6% ABV (i do not have a hydrometer on hand). I cleaned the juice container, yeast packet, and scissors (that opened the packet) before I began fermentation with dish soap (Not too sure how well dish soap works, but sanitizing well can help prevent the yeast from developing off flavors by preventing infections) *note, any infections upon the yeast will NOT harm you, just alter the flavor and drink-ability of the finished product*
During the first 20 hours, there was much foaming. I did not use any airlock or balloon, just the juice container cap (slightly loosened).
Fruitbat on March 05, 2012:
Read this thread and thought I would give it a go. My batch was started 5 days ago and is doing well.
Started with Sainsbury's (UK) own brand grape juice, quite cheap and sickly sweet, just what hungry yeast want! I know alot of people on here suggest the use of water and juice used 50/50 with some factory sugar added, but this stuff is so sweet I thought I would just use that, pure. I have heard that factory sugar is most of the reason for hangovers. mixed grape juice and wine yeast together, put on punctured balloon and waited. Half an hour later and it was going like a steam train. That simple. after two hours it was going mental... after about 2 days, all the frothy foam faded and it is now quietly bubbling. Smells great and pretty potent.
robnsteph on March 03, 2012:
my wines is bubbbling very slowly through the airlock and i am at the end of day 7, its like one bubble every two minutes. should i just leave it til it finishes completely? what do i do with it afterwards? do i filter it and stuff? does it need to be 'cleared'? how would i do that?
Punx on March 01, 2012:
How much alcohol would it have?
this is bad information on February 27, 2012:
You should add a good amount of sugar to the juice.. not for a sweeter wine but a higher alcohol content.. the reason your wine is only taking a few days to make is because the yeast is using all the sugar to make alcohol then. Fermentation with proper sugar levels last a week or longer... Also fleshmins and such is for making bread unless you like your wine to taste like a loaf of bread you can get wine makers yeast for about 75 cent a pack from any online brewery place if you don't have one in your area and you have the potential to make a really good wine. The organic fruit juice is crap.. you just want one with little preservative..one that has been pasturized would work better and the frozen pure juice is probably best (and cheapest).
Thomas on February 24, 2012:
Its been five now and millions of bubbles still happening.Smells strong as sh**.
JasonJaggers on February 20, 2012:
Im now cooking Kool Aid. That's right. Kool Aid. Its been fermenting 4 day and still doing good. LOL.. I love my Kool Aid.
Tom on February 20, 2012:
I use A 2 Gallon jug.filled it half full of sliced strawberries,small bag of sugar and three packs of fast acting yeast.Its been 3 days and fermentation is going great.
JasonJaggers on February 13, 2012:
1/2 gallon of juice, 1/2 gallon water, 6 cups suger, and 1 gram wine yeast.
Makes a great light body wine.
JasonJaggers on February 05, 2012:
Thanks teabeer for the idea. I just started a peach tea wine.
teabeer on January 28, 2012:
I am working on my batch but the unique ingredient that I added was "tea". So the basic ingredients, water, sugar, yeast and then the unique ingredient was the "tea". I wonder what it will taste like?
animal on January 27, 2012:
just buy some alcotech turbo yeast 4 pound of pears 1kg of sugar disolved in water and and in a bucket for 7 days with one teaspoon of turbo yeast stir it twice a day to get oxygen into it as the yeast needs this to multiply then demi john it for a week until fermentation has stopped rack off into clean demijohn add finnings to it after degasing week later great tasting wine around 14% to 20% add sugar to sweeten if u need to at the end
JasonJaggers on January 25, 2012:
I guess you could use quick rising yeast but wine yeast is so much better. I think I pay $1 a pack and that will make 5 gallons.
Fvhjjj on January 24, 2012:
nick on January 24, 2012:
can u use quick rising yeast
Jason Jaggers on January 23, 2012:
Im using wine yeast and its taking me about 4 weeks to get a drinkable wine. My fav is hard apple cider. I use a 75% apple cider and 25% white grape mix. I add 1 lb. suger to the gallon. I let this mix sit for 10 days then add 4 cinnamon sticks, 1/4 cup suger, and yeast nutrient. After 10 days I rack everyother day for 10 days. Mix with a gallon of apple cider and you will end up with a hard apple cider that is as strong as most beer.
Shahidur on January 22, 2012:
Actually I am looking for project like non alcoholic sweet energy drink just with only liquid glucose, sugar and water with flavour, plus if I dare to go farther more with adding yeast side by side in separate segment. Will it be a wise step? pl. let me know . my contact add. firstname.lastname@example.org
kyle on January 19, 2012:
hi i am on day one and i am making four different wine apple, white grape, grape, and apple cider and it is turn out good but when i put the yeast into the white grape it started to act like i was making bread what happedned can anyone tell me what i did wrong. it stayed on the top and is now bubbling out of the seams
Jizan on January 13, 2012:
What if the balloon has been squeezed, what would happen to the wine? cause i use the balloon method...
Hello on January 06, 2012:
Bye hello bye i drank to much wine bye bye
BobGuerra on January 05, 2012:
Wow Anyone hear from Wino hes been absent from this Hub for 4 years now maybe he drank himself to death!
JustMe on November 23, 2011:
So earlier today i decided to try this. I took strawberry jelly and whisked it into warm water. I then strained the mixture, put it in a gallon jug and added about 2/3 cup of sugar. I added like 1 tbsp of this high quality instant yeast. That was like 5 hrs ago. I went to check on it and it was supppper foamy. I smelled it and it smells like verrry strong alcohol. Theres also no visible bubbling. Could it possibly be done this soon?? I don't plan on drinking it yet, just wondering. Im going out of town from tomorrow morning until sunday (four days) and if its don't I really don't want it to sit in the dead yeast cuz I doubt that's good for it. What do you think??
redneck on November 14, 2011:
Flechmans will yeild about 10% alcohol before it kills the yeast. I use distillers yeast for "reasons" tried it in wine and yielded flammable fruit juice. Amazing stuff. I then jelled it and made a great smelling hand sanitizer.
Dardhen Ayumi on November 09, 2011:
I will try making this for a school project and I neeed help. I am just planning to make 1 Liter of wine..Can anyone help me get the right measurements --- how much juice will have to be used? how much yeast should i add?do i still need to add sugar?how much sugar?
by the way, I am planning to use apple juice..shoul i buy an applejuice in supermarkets or can i also extract my apple juice from real apples?
Thank you in advance.
westburian on October 16, 2011:
Nice thread here, I've been doing something very similar to this and I'll share.
The whole thing with balloons is really not necessary. I use a square, clear plastic jug with a large screw on plastic lid. I think these came from a dollar store, or maybe are similar to what you can buy a gallon of pickles or jalepenos in. The container MUST be sterilized, I keep my hot water temp VERY hot and steaming and use that and not had any trouble.
Get 2 frozen welches grape concord juices, pour in the juice, and 3 cans of water for each thing of juice, that will fill up the container about 4/5 of the way through. Pour in some sugar, about 3/4 of a cup, maybe a little more, I don't really measure, I've just developed a 'feel' for it.
Next, sterilize a coffee cup, hot water is fine, put some warm water about 3/4 full in the coffee cup. Run the water out of the faucet across your elbow, you want it warm, but not hot. Then add your packet of yeast, I have been using the Fleieshmans yeast in the grocery store with good results. Using a sterilized spoon, stir up the coffee cup and let sit a few minutes, you'll have a frothy little concoction with a yeasty smell, pour it into your already prepared grape juice / sugar concoction. Stir vigorously. Then put your lid on, and back off about a half turn, as carbon dioxide is released it will seep it's way out through the threads. Put the jar up in a cabinet where it is nice and dark. You can check it once a day. You can take the lid off and smell it. You can take a STERILIZED spoon and take a sample every day or every other day and and note the transformation. About day 3 or 4 you'll notice it's not sweet any more, at this point you can 'kick it' with a little sugar, not too much, and do it in the sink, too fast and you get a 'volcano'. Volcano's are good. Around day 5 you can have a little sample in a glass with ice. One week it's good enough to drink and share with friends. Two and three weeks is better, a month would be great if you can manage to not have drank it. Myself and my friends have enjoyed this homemade wine and I've received lots of compliments. It's really hard to go wrong, the two key things are, keep everything sterile, and leave the lid loose enough for the gasses to escape.
kenny on October 14, 2011:
is it possible to use a coffee filter inside of a funnel to keep the bad stuff at the bottom from entering the new container when im ready to pour into a new container?
Bryn Hrafnsdottir on October 02, 2011:
Made a bottle of wine using Sunrype Wild Raspberry juice, 1 cup of honey, and a tsp of baker's yeast. After 5 days, I transferred it to another bottle and brought it to a party at my friend's house. It was a huge hit, and I've been asked to make more for any gathering or event we all attend. Thanks!
Robert on September 29, 2011:
I am a retired american in the Philippines, I made some wine out of Pineapple juice, now I need more FAST, I have till the 20th of next month to have it finished, is this enough time as I usually make it the slow old fashioned way ? Also I noticed over here in the philippines that sometimes the fermintation gets stuck or Does not bubble at all. I am using good wine yeast , I hope you can help me these problems.Regards Robert~ @ Chileloco4@hotmail.com
Dana-Allen on September 23, 2011:
Hi Sean. Of course you can sweeten it up with more sugar. I would dissolve it first in a little bit of water though, so it mixes in with the wine. I did that, and it made it SO much better. Another trick, though is to add a cup of (dissolved) sugar to the juice to begin with - that should sweeten it up a bit AND give it a higher alcohol content too!
Sean on September 21, 2011:
Hello. Been working on grape, apple, and cranapple. They all are sour. Can i add sugar to sweeten them up?
Bill on September 21, 2011:
To make wine properly a glass bottle must be used.Oxygen diffuses thru plastic and will ruin your attempt to make good wine. Next, a good vent to let Co2 escape is important.
The best way is to have cork or stopper in the bottle with a hole drilled thru the cork and a plastic tube attached. with the other end submerged in a glass of water to keep out any contamination. Let sit until the bubbles have stopped. Then enjoy!!
Dana-Allen on September 20, 2011:
Well, after reading what everyone had to say I figured I had to try it myself. So here goes! Day one.
barry on September 04, 2011:
very potent. better than grapejuice. took 6 days