Vegetable DishesCooking EquipmentFruitsMeat DishesDesserts & SweetsAppetizers & SnacksSpices & SeasoningsFood IndustryBreakfast FoodsBaked GoodsBeveragesGrains DishesDining OutSpecial DietsSauces, Condiments, and PreservationDairy & Eggs

How to Make Wine in Just One Week

Updated on June 24, 2017

Image

This juice from Dollar General worked great for my last batch of wine.
This juice from Dollar General worked great for my last batch of wine.

Make Homemade Wine Fast!

Ingredients:

  • 1 cup of granulated sugar
  • 1 gallon of whatever juice you like
  • 1 packet of yeast

Instructions:

  1. Get Your Juice: 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.
  2. Get Around a Gallon of Juice: I suggest one gallon, but you can use a smaller bottle. 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.
  3. Set the Juice Out so It Gets 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.
  4. Add Yeast: 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.
  5. 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.
  6. 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:

  1. 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.
  2. 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.
  3. 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.

A Bit More Info

This Recipe Stands Out Because It's Simple: Ok, 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.

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 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.

Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      Jay 2 months ago

      I've heard that homemade wine could contain botulism, is this true?

    • Palemaster79 profile image

      Palemaster79 6 months ago

      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 profile image

      Palemaster79 6 months ago

      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

    • profile image

      Accident 8 months ago

      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?

    • profile image

      Mr. TeaWine 9 months ago

      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

    • profile image

      bill 11 months ago

      Good recipe.

    • profile image

      Oorter 17 months ago

      My wine is still bubbling abit will it be fine to drink even if it still bubbles abit

    • profile image

      altefartY 24 months ago

      Your writing style has been amazed me. Thanks, very nice article.

    • profile image

      brett 2 years ago

      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.

    • profile image

      SSOTZ 2 years ago

      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.

    • profile image

      Kenneth 2 years ago

      I did this and 4 days and very satisfied I am usually a vodka drinker but 2 quarts and I am way buzzzzzed

    • quicksamba profile image

      Jack Quick 3 years ago from Las Vegas, NV

      Very useful. A friend made this recently and I was surprised at how good it tastes!

    • profile image

      buggg 3 years ago

      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.

    • profile image

      JayMelo 3 years ago

      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.

    • profile image

      seri 3 years ago

      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?

    • profile image

      Josiah Luna 3 years ago

      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?

    • profile image

      Josiah Luna 3 years ago

      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.

    • profile image

      Raj 3 years ago

      @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.

    • profile image

      Raj 3 years ago

      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!

    • profile image

      Raj 3 years ago

      -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!

    • profile image

      3 years ago

      Oooops, I meant 'an' ***

    • profile image

      3 years ago

      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 profile image

      WAY2FASTMIKE 3 years ago from Wilson, North Carolina

      I AM MAKING SOME AND ITS BEEN BUBBLING FOR ABOUT TWO WEEKS NOW AND STILL BUBBLING IS SOMETHING WRONG, IT SMELLS GOOD?

      THANKS

      MICHAEL

    • profile image

      Caleb 3 years ago

      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 profile image

      livluvnplay 3 years ago

      Sajawal how did yours turn out? Mine is doing the EXACT same thing! Not sure if that's good or bad! :?

    • profile image

      jjz4u2013 3 years ago

      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!

    • profile image

      buylady 3 years ago

      well....mine smells like wine tase like it but no alcohol content what did i do wrong shoottttt!!!

    • profile image

      John 3 years ago

      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.

    • profile image

      buylady 3 years ago

      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

    • profile image

      Rollin'Green Project 3 years ago

      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)

    • profile image

      Sajawal 4 years ago

      Hey

      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?

    • profile image

      BekaS1974 4 years ago

    • profile image

      Gravehopper. 4 years ago

      Ace hub.

      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.

    • profile image

      Stevie 4 years ago

      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.

    • profile image

      Tim shmit 4 years ago

      MOONSHINING IS THE BEST

    • profile image

      Caleb 5 years ago

      I tried strawberry kiwi in place of the grapes do you think it will have the same outcome?

    • profile image

      mike 5 years ago

      For all you first time brewers..yes a balloon will work fine..just remember to poke pins holes so the trapped gas can ecaspe...

    • profile image

      mike 5 years ago

      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...

    • profile image

      Ray 5 years ago

      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.

    • profile image

      TashaCandice 5 years ago

      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 :)

    • profile image

      alex binnie 5 years ago

      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

    • profile image

      insanemembrane 5 years ago

      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.

    • profile image

      Ko 5 years ago

      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!

    • profile image

      TNHomer 5 years ago

      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.

    • profile image

      Fruitbat 5 years ago

      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!

    • profile image

      love people and love beer 5 years ago

      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).

    • profile image

      Fruitbat 5 years ago

      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.

    • profile image

      robnsteph 5 years ago

      hi wino,

      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?

    • profile image

      Punx 5 years ago

      How much alcohol would it have?

    • profile image

      this is bad information 5 years ago

      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).

    • profile image

      Thomas 5 years ago

      Its been five now and millions of bubbles still happening.Smells strong as sh**.

    • profile image

      JasonJaggers 5 years ago

      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.

    • profile image

      Tom 5 years ago

      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.

    • profile image

      JasonJaggers 5 years ago

      1/2 gallon of juice, 1/2 gallon water, 6 cups suger, and 1 gram wine yeast.

      Makes a great light body wine.

    • profile image

      JasonJaggers 5 years ago

      Thanks teabeer for the idea. I just started a peach tea wine.

    • profile image

      teabeer 5 years ago

      Hey everyone,

      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?

      Good luck

    • profile image

      animal 5 years ago

      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

    • profile image

      JasonJaggers 5 years ago

      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.

    • profile image

      Fvhjjj 5 years ago

      Gjhg

    • profile image

      nick 5 years ago

      can u use quick rising yeast

    • profile image

      Jason Jaggers 5 years ago

      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.

    • profile image

      Shahidur 5 years ago

      Hi

      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. sr_tonu@yahoo.com

      Thanks.

      Shahid

    • profile image

      kyle 5 years ago

      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

    • profile image

      Jizan 5 years ago

      What if the balloon has been squeezed, what would happen to the wine? cause i use the balloon method...

    • profile image

      Hello 5 years ago

      Bye hello bye i drank to much wine bye bye

    • profile image

      BobGuerra 5 years ago

      Wow Anyone hear from Wino hes been absent from this Hub for 4 years now maybe he drank himself to death!

    • profile image

      JustMe 5 years ago

      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??

    • profile image

      redneck 5 years ago

      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.

    • profile image

      Dardhen Ayumi 5 years ago

      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.

    • profile image

      westburian 5 years ago

      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.

    • profile image

      kenny 5 years ago

      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?

    • profile image

      Bryn Hrafnsdottir 5 years ago

      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!

    • profile image

      Robert 5 years ago

      Hi Wino:"

      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

    • profile image

      Dana-Allen 5 years ago

      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!

    • profile image

      Sean 5 years ago

      Hello. Been working on grape, apple, and cranapple. They all are sour. Can i add sugar to sweeten them up?

    • profile image

      Bill 5 years ago

      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!!

    • profile image

      Dana-Allen 6 years ago

      Well, after reading what everyone had to say I figured I had to try it myself. So here goes! Day one.

    • profile image

      barry 6 years ago

      very potent. better than grapejuice. took 6 days

    • profile image

      barry 6 years ago

      Im on day 2 using half gallon of orange juice, 14 tbspns of sugar and most of a pack of bakers yeast. No air lock. I just purge by loossening the cap. Looks great so far.

    • profile image

      Bert 6 years ago

      Yikes, the picture above looks scary! My first try at a cab was a disaster (I think I ended up with some cleaning solution/acid in my batch). Since that first attempt, I have found that it is both a science, and an art! My second batch was good, but not great (still a success if I do say so myself). I did find a website that helped a ton though at www.how-to-make-wine.com (broke down and paid, but it really was well worth it as my third batch ROCKED!). I am sure there are others too, but the info worked well for me. Cheers...(clink)!

    • profile image

      butlerjames 6 years ago

      what about the color of it mine seems to be a mucky color on the outer part of the bottle is this correct or should the color be different this is day three and bubblin is slow.

    • profile image

      dasme 6 years ago

      I have tried about 3 batches so far. Two grape and one a mixed fruit punch. The first batch tastes pretty good with about 16% alcohol. The second batch had a "sulphur" odor temporarily, but cleared after a couple of days. The third batch is progressing nicely.

      I have tried this with both champagne yeast and a red wine yeast. The red wine yeast caused more foaming than the champagne yeast.

      Overall this is a good recipe.

    • profile image

      danny 6 years ago

      put a pin hole in the ballon and it wont pop,the gases have to go somewhere.

    • profile image

      danny 6 years ago

      put a pin hole in the ballon and it wont pop,the gases have to go some where.

    • profile image

      blah 6 years ago

      3 weeks per unit. most are half gallon (64oz). i've made peach(2), guava, pomegranate(2), apple, cherry burst. the guava spoiled as did the apple. the apple i took and hydrated the yeast, the same as the rest of my second batch. the only thing different with the apple was that i added a bit of sugar to the yeast before dosing the apple. within 2 hours, the headspace was gone and the yeast was oozing out of the bottle. possibly, when i opened the apple to let it breathe, it breathed too deeply. i replaced the cotton gauze and pony tailer. the balloon works if you are going to be around to check on it. my first peach tasted like my mom's cobbler and smelled like a store bought. i tried heating it to expedite the process. this made it weak. i back filled with nectar and reintroduced yeast. it came out kinda dry. when i back sweetened, it tasted more like canned sliced peaches in heavy syrup. i used 1 cup of sugar to 2 of water for the syrup. way to much. a glass and a half had me feeling the effects. nice.

    • profile image

      hikki nikki 6 years ago

      i put 2 packets of yeast into a 2.4 litre bottle of apple juice. is this too much yeast?

    • profile image

      humphrey 6 years ago

      i tried this recipe and it turned out with some strong wine but the taste resembled beer that's been left out overnight

    • profile image

      RodaXnoir 6 years ago

      I Just tried this for a school experiment and it has turned out alright so far but how should i reduce the alcohol level it seems to high for regular wine

    • profile image

      Alexander Johnston 6 years ago

      I just started a batch of the stuff yesterday and u used ocean spray grape juice, but i used the 2L bottel and one pack of yeast. Will the smaller bottel affect the process? And if you had to guess what is the alcohol content of the wine?

    • profile image

      wolfie 6 years ago

      what would the alcohol content be if you made a gallon of wine using 5 cans of frozen concentrate and very little sugar to 1 packet of yeast?

    • profile image

      Weezeltattoo 6 years ago

      Can I use applesauce

    • profile image

      someone 6 years ago

      nefy you should try to warm it up a bit not to warm though otherwise you will kill the yeast!

    • profile image

      someone 6 years ago

      do you know the alcohol level of the wine after a week?

    • profile image

      Nefy 6 years ago

      Hi, I used this recipe using apple juice, but its not really showing any signs of bubbling...i mean it has froth at the top but no bubbling, im sure. i used normal yeast and quite a lot of sugar....like 8 tablespoons worth...so could that be the issues? any ideas how i could get it to start fermenting??? thanks

    • profile image

      Brent 6 years ago

      Im on food stamps, now I can buy the stuff to make my own hoch, Ill call it state paid hooch :D

    • profile image

      Dan 6 years ago

      This recipe is the best. I made some wine really fast, it tasted rubbish but at least it had alcohol in it. Letting the wine sit for a while makes it taste a lot better.

      I am now experimenting making cider (apple wine?) with this recipe. =D

    • profile image

      Jason 6 years ago

      I saw one recipe where you can make wine with out the juice, just straight sugar water and yeast. for instance the one with juice had 1 1/2 cup of sugar and the yeast, water, juice, etc... however the sugar water one was 3 1/2 cups of sugar and 14 cups of water, would this be stronger then the regular wine?

    • profile image

      banjoman 7 years ago

      Just started a batch with cheep grape juice. Good taste though before I started.It is working and if this works I am going to try a 5 gallon batch. Thanks for the support and encouragement and ideas. Will let you know how it turns out.

    • profile image

      DaQaSh 7 years ago

      i try to make and the ballon was full down with air it`s like breath in is that ok?

    • profile image

      Jarrey ray 7 years ago

      you can buy rubber corks with a hole in thim and the plastic airlocks you pour watter in at a wine makin shop for about 50 cents a piece that's what i have and it works grait any way rignt now im sippen on this strawberry hooth i made from 2 strawberry dacory frosen juice contrats made by bicardy its good stuff i added about a pound of sugar and some wine makin yeast i had baught from the wine shop for about 60 cents

      i had just filled a 1 gallon carboy with water sugar and yeast and nothing alse when its done fermentin im gona add some coolade flavrin to it ill let you know how it turs out!