Wine making at home sounds daunting and nearly impossible. But really it is easy and quite relaxing. And it may even turn out to be a lucrative business for you once you get the hang of it.
Pick your fruit of choice, or even flower. Wine making does not have to be confined to the use of grapes. Make sure that you have enough and that the raw materials are absolutely clean. Your equipment must not only be clean but sanitized as well. You can easily do this by boiling the stuff for at least thirty minutes or by washing them with chlorine. The basic pieces of equipment you need are buckets, pieces of cloth that are large enough to fully cover the buckets, and a carboy with an airlock bung.
The process starts with crushing the fruits into a pulpy consistency, this is what you call must. The must is left standing, but covered, for at least twenty four hours before the yeast is added. Yeast used must be for wine making, not bread yeast or any other type. A milligram of yeast is enough for a gallon of must. It would work better if the yeast is activated first at least twelve hours before mixing it into the must by mixing it with warm water or room temperature of a cup of juice squeezed from the must. During the fermentation process, which takes from two to three weeks, the must should be stirred at least two times a day with the use of a wooden spoon.
You will know that the fermentation is done when the mixture looks like it is simmering as opposed to the boiling appearance when the yeast was first mixed in. It is now time to rack the mixture. Racking is the process of segregating the non-wine particles like unspent yeast and solid portions of the must. This is done without exposing the wine to air. After three rackings, the wine is ready to be aged and then bottled.
With a good wine recipe, wine making at home is as simple as one, two, and three. You must only follow the instructions to the letter and diligent care must be observed at all times as you do not want to end up with vats full of vinegar, do you?