How to make homemade wine

Choosing the grape for our homemade wine

The first step to elaborate your homemade wine is to find a good amount of grape, whose variety will depend on the kind of wine you want to make.

There are many grape varieties and many ways to prepare them, but here, we are going to talk about a red, sweet grape.

Without peeling the grape, we are going to crush them. That can be made stepping on them, like the wine was made long ago, or using a press machine in order to take out all their juice. For this guide, is better to do it using a press, because for starters is not recommended to make a lot of wine, at least till we are practical to get flavor and bouquet. As soon as we get the desire wine, we are going to be able to increase progressively the amount.

"For starters is not recommended to make a lot of wine, at least till we are practical to get flavor and bouquet."

Wine fermentation

Once we have the wort (which is the grape juice we extracted) we are going to proceed to the fermentation without taking off the pressing residues.

To ferment the wine we can put it into a metallic pot or a daggerboard (which is an earthen vessel) and we let it open. It is going to take some days to ferment; approximately it takes two days for a hundred grape juice litters.

It is very important to control the grape juice temperature during the fermentation. If we are making white wine, the temperature must never get over 20 degrees. If we are making red wine (like we are doing here) the temperature must never get over 30 degrees.

If we do not take care about the temperature, the wort is going to get bad, ending with our wine fabrication.

The filtered

Once the fermentation processes have ending, we are going to filter the wort. First, it is best to use a width filter, for the larger debris, like skins and pulp remain there.

After that, we can filter again but using a fine filter, so that less debris are going to pass.

Third and last, we can make a fabric filter which allow us to get a very pure liquid after the filtered. If we consider is necessary, we can filter more than once, or until we are sure that all impurities were removed.

How to macerate the wine

This is the step where we left the wine to macerate. To get that, we are going to put the liquid into the daggerboard, but this time it has to be closed. We are going to leave the daggerboard at a fresh place with no temperature variations, for at least 30 days.

The best to macerate the wine is to use an oak barrel instead of the daggerboard, because the barrel will give the wine some texture, and better flavor. If we are using the oak barrel, the maceration should last more than 30 days.

The transfer

Once the wine has been macerated, we are going to filter the liquid again in order to leave it as clean as possible, eliminating the debris that might have appeared.

Bottling

Now that we transferred the wine, is time to bottle it, if it is possible into a glass bottle with a natural cork.

After bottling the homemade wine; we have to wait for at least 30 days, if it is possible, before consuming it, So that the wine can adapt and conjugate sufficiently.

Enjoy our homemade wine

This is the last step, the most pleasant: we are going to uncork the bottle and taste the wine. In this case, you should wait a few minutes from the corkage to the tasting; to let the wine is oxygenated best, getting the full flavor and finish.