Step 1:

Remove the grapes from the stalks.

I got these grapes from a friend. You can grow your own or ask around to see if you can get some for free (or in exchange for a few bottles of the finished wine). Allotments and community gardens are good starting points.

Step 2:

Press the grapes to remove juice.

Step 3:

Measure the Specific Gravity of the Juice.

This will tell you how much sugar is in the juice and how much you need to add to get the desired alcohol content.

Let's take an example to explain how this works:

In the photos I've poured the juice through a sieve and into a test jar. I have inserted my hydrometer.

You can see the reading is 1045 (see my how to use a hydrometer page for an explanation of the reading). There is also a table on this page. It shows two things:

1) One gallon of this juice will contain 1lb 3oz of sugar

2) If all of the sugar is converted to alcohol it will give an alcohol strength of 5.8%.

Now a good wine will have a strength of about 12% so we will need to add some extra sugar. Looking at the table 12% requires 2lb 8oz of sugar. So I will need to add 1lb 5oz for every gallon of the juice.

Step 4:

Sterilise your Brewing Bucket and other equipment.

Put the crushed grapes into the sterilised brewing bucket.

Step 5:

Campden Tablets are used to sterilise your equipment.

I cannot over emphasise that you must sterilise every item that you use.

Bacteria is the enemy of successful wine making - it can turn alcohol into vinegar so be thorough with your cleaning.

Crush one campden tablet for every gallon of wine and add to the brewing bucket. Cover the bucket and leave for 24 hours.

The Campden Tablet will kill any bacteria or natural yeast present on the grape skins. If you dont take this precaution then the wine can 'go bad' and result in a vingar flavour.

Step 6:

Make a yeast starter.

Boil some water and add to a jar. Leave until cool - ideally about 21 degees C. If it is too hot it will kill the yeast.

Add a tablespoon of sugar, a tablespoon of wine yeast and a pinch of Yeast Nutrient.

I used a Burgundy Yeast as I was making a red wine. For beginners I recommend a general purpose Super Wine Yeast Compound .

Cover with clingfilm to prevent bacteria getting in.

After about an hour the yeast will start tuning the sugar into alcohol. You will see bubbles rising from the bottom of the jar.

Step 7:

Add sugar to 1 litre of boiling water and disolve. Allow to cool then add to brewing bucket.

It is best to add the sugar to the brewing bucket in 3 stages.

Add a third of the amount calculated in Step 3 now. Then repeat this step twice - once after 2 days and again after another 2 days.

Some wine makers recommend that you use Brewing & Wine Making Sugar but I use white granulated cane sugar bought from a supermarket.

Do not use Brown or Demerara Sugar as this will give the wine a golden tinge and may give the wine a slight flavour.

Step 7:

Add the yeast starter and the disolved sugar as described in step 6.

Add one teaspoon of Yeast Nutrient to every gallon. This is a food for the yeast - it helps the yeast grow and multiply.

Cover the bucket and stir daily. The grapes will rise to the top and must be pushed under the liquid so the yeast can act on the sugar inside them.

Add more sugar on days 2 and 4 as described in step 6.

This stage is called primary fermentation. There will be a lot of vigorous bubbling as the yeast converts the sugar into alcohol.

Step 8:

Sterilse a second brewing bucket, a piece of Muslin Cloth and a stainless steel sieve.

Place the muslin over the sieve and carefully strain the fermenting juice through it.

Gather the cloth into a bag and squeeze as much juice as you can from the grape skins.

Step 9:

Wash and sterilise a demijohn and siphon tube.

Syphon the fermenting juice from the brewing bucket into the demijohns.

Fit a Rubber Bung and an Airlock. Add sterilised water to the airlock to stop air getting into the Demijohn.

Leave the demijohns at room temperature (21 degrees C) until all fermentation (bubbling) has ceased.

This could take upto 2 months.

Step 10:

Wash and sterilise your bottles using a Bottle Brush . I have re-used old bottles but you can buy new Wine Bottles if you prefer.

Syphon off the wine into your bottles. Leave behind as much yeast deposit as possible.

A syphon tube fitted with a trap is ideal for this.

Step 11:

Fit Corks to the bottles using a Corker .

Step 12:

Allow to mature by storing on a wine rack in a cool room. This can be as little as a month or as much as years. Generally speaking the longer you leave the wine the better it is.

Drink!

6 bottles of great tasting, low cost wine to be enjoyed at your leisure!

PS. To give your bottles a more professional look fit Wine Bottle Labels