Home-Made Wine

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Home-Made Wine - A Guide to Making 14% ABV Wine Using Welch's 100% Red Grape Juice 

Winemaking is a process that combines science and art. The primary key to success is "sanitization." By following the steps below precisely, you can produce high-quality wine at home.

1. Required Equipment and Ingredients

• Welch's 100% Red Grape Juice: 64 fl oz (2 bottles).

• Sugar: 300 grams (150 grams for the first day, and 150 grams on day 3).

• Lalvin EC-1118 Yeast: 1 packet.

• Yeast Nutrient: 1 teaspoon.

• Equipment: 2 pieces of 1-gallon glass fermentation jars, Airlock and Bung, Siphon tube, Hydrometer, Gloves, and 4 wine bottles.

• Sanitizer: Star San (Highly critical).

2. Sanitization - The Foundation of Success

Every piece of equipment must be sanitized with Star San before coming into contact with the wine. Mix with water according to the instructions and soak the equipment. Since Star San is a "no-rinse" sanitizer, you do not need to rinse it off with water. Any remaining droplets will not have any negative effects on the wine.

3. Step-by-Step Winemaking Process

Step 1: Activating the Yeast The yeast must be active to consume the sugar and convert it into alcohol.

• Place the yeast in a small cup of lukewarm water (35–40°C) and let it sit for 10 minutes. If foam appears, it means the yeast is active.

Step 2: Primary Fermentation (10 Days)

• Pour the Welch's juice into the glass jar. Leave 3 inches of headspace at the top.

• Measure with the hydrometer (Original Gravity should be around 1.105).

• Add 150 grams of sugar and the activated yeast mixture.

• Attach the airlock and store in a dark, cool place. After 3 days, add the remaining 150 grams of sugar. Let it ferment for a total of 10 days.

Step 3: Secondary Fermentation (30 Days) After 10 days, the sediment will have settled at the bottom.

• Using the Siphon: Use the siphon tube to transfer the clear wine into a new (or cleaned) jar, being careful not to include the sediment at the bottom.

• Fill until 2 inches from the bottle neck.

• Reattach the airlock and store in a dark place for another 30 days.

Step 4: Bottling After a total of 40 days:

• Measure with the hydrometer. If the FG (Final Gravity) is stable around 0.990 – 0.996, the fermentation is complete.

• Use the siphon to transfer the wine into sanitized wine bottles and seal tightly with corks.

4. Tips from the Winemaker

• Temperature: Keeping the wine at 20–22°C is ideal.

• Why use an Airlock?: The airlock allows gases from inside to escape while preventing outside air from entering, which protects the wine from bottle explosions and oxidation (spoiling the taste).

• When to use a Cork?: Only seal with a cork once the wine is completely clear and the hydrometer reading is stable. If sealed too early, the bottle may explode.

• For Diabetics: It is safer to let the wine ferment longer to ensure all sugar is consumed (resulting in a "Dry Wine").

By following this method systematically, you will be able to produce high-quality home-made wine.