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The production of wine at home is not difficult, and it is a very rewarding hobby. In this article we go over the necessary equipment and to take all steps to make wine from fruit – grapes, apples, plums, have pears, peaches, fruit or whatever you are.

You can also wine at home from a kit, usually with grape concentrate, but the results are very different and it's much more satisfying to make wine from fresh fruit.

She probably felt like home winemaking, because youOwn fruit, or have been given some, or because fruit is in season in your area and is it very cheap. The production of wine is a good possibility of the use of fruit, if you can not possibly all, or make him eat all the jam, or freezing it.

I have successfully wines from many kinds of fruits, including grapes, apples, apricots, plums (many varieties) made, quince, pears and peaches. Make sure all the rotten fruit or suspect discarded right at the beginning.

Suppose you have your fruitready, here are the equipment and materials you need.

A large food-grade plastic bucket or stainless steel pot to squeeze or press into juice. Does a cover. An electric juicer (not necessary if you can press, or press the fruit by hand). A glass fermentation vessel like a jug, carboy or balloon (also known as "jimmy john ') with an airlock. These are available at brewing shops. It is usually better, more smaller ships (one gallon of capacity), when using a large . A plastic tube. Revoke Yeast (available in packages of brewing operations and) some supermarkets. Sugar.Sterilizing solution or tablets. (Not important – you can clean equipment with boiling water.)

This allows all collected from the following to your wine.

Get your juice

People start by making fruit wine back home often ask myself how much fruit they really need. Here is a tip I've found works – you need enough juice to fill the glass fermentation vessel you use to –Your carboy or balloon. Some recipes advocate make watering your fruit juice, until the quantity you need, but never do this. Use of pure juice and drink your wine is full and satisfactory.

You either press the fruit, squeeze it by hand or use an electric juicer. When crushed by hand (soft plum, for example) you will find a large stainless steel or plastic containers must. If you are a hard fruit such as apples or plums, and hard electric juicer a good investment if you do notitself already. You can also cut up the fruit and boil them in a little water to extract the juice, but that worsened the taste of the final wine. If you have grapes, you can try them stamping their feet in the traditional manner. Some fruits can be cut and left to soak for a few days in a little water to get the flavor and color from the skin.

Some fruits, like apples, throwing a huge foam after juicing and you need to siphon the juice from the froth increased afterto the top.

Note that the mixed fruit wines are very successful. If you are only a couple of apricots, but a lot of apples, a mixture of the juice make up your gallon.

The sugar

Some fruit, like very sweet grape juice do not need the addition of sugar. Most other fruit wines must be added with sugar. I usually do add 2 pounds of sugar to a liter of juice. If you prefer a dry wine, you can reduce this amount. This is the reason, it is preferable to useseveral smaller jars when starting to make fruit wine home with you – you can see the amount of sugar in the individual (in writing on the record vary from this carboy with a pen) when you finally get to drink the wines, you know, between what style dry -, medium and sweet, that you prefer. More sugar means more food for the yeast, and thus more alcoholic wine at the end of the process.

Add the sugar slightly by heating the juice in a stainless steel pan, and stir in theSugar dissolve.

Add the yeast

Sterilize your carboy or balloon with a disinfectant solution or boiling water. Place the sugared fruit juices in your ship. Dissolve the yeast in lukewarm water and powdered sugar in a cup, and leave it for a few minutes to activate. Then add the yeast to the juice. Put the lock on the ship.

The fermentation of the juice should begin soon, and you will see air bubbles in the lock. This means that the yeastConversion of sugar into alcohol.

Watch and wait

Share your fermentation vessel in a warm place, if possible. Ideally, you should leave the wine to ferment for nine months to a year. When will you drink it after only one or two months it raw and poor taste, they leave for about a year there will be mellow out – that really makes a difference. As fermentation goes, you will notice a white layer appear at the bottom of the fermentation vessel. This is formed by dead yeast cells.You can "rack" or siphon the wine into a new vessel, which stops the wine always fraught with a yeasty flavor. You should once a month.

Your bottle of wine

If the wine has not been clarified and you want it to be completely clear, leave before bottling, the ship in a very cold place for a week or so, and the clarity improved.

When the fermentation was stopped (no bubbles) come through the gate you can see the wine bottle and cork the bottle. RememberSterilization of bottles and corks before you use them. If you are a lot of wine you remember all the details of the bottles of fruit labels, the yeast species used and the date of bottling. If you make an excellent game, you can then try to repeat it in the following years.

Drink up!

Few people can resist, drank a bottle at that stage. However, most fruit wines are at their best for up to two years after bottling, so you can take a few bottles aside until you have some friendsround, or have something to celebrate. There is nothing to drink, how you made your own wine, the way you like it!

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