What distinguishes this recipe is its simplicity. There are countless homemade wine recipes online. It's the lazy man's recipe that requires just three ingredients, available in almost any supermarket, and your wine will be ready to drink in a week or less. The flavor improves and the alcohol content increases with age. But it's not necessary. I'm aging it in the fridge right now and let me tell you, it has a very strong alcohol flavor and real punch.
I don't really know how to have one. Careful. I really like wine, but I like the challenge of making it with such simple means. It has to be better than Mad Dog 20/20 or Thunderbird or the evil spirits that prisoners create in their bathrooms.
Ingredients
- 1 cup granulated sugar
- 1 liter of juice of your choice
- 1 pack of yeast
Instructions
- Buy grape juice. Aside from a batch of apples, grapes are the only thing I've tried. Different types of juice will likely produce different types of wines because each type of fruit has a different sugar content. I used Sam's Choice and Walmart's Great Value brands, but you can also use Welch's or any other brand.
- I recommend using a quart of juice, but you can also use a smaller bottle if you prefer. . Look for "100% juice" on the label. He will always say "concentrated". Yeast won't do its job if there are preservatives. Ascorbic acid and citric acid (vitamin C) are suitable. All grape juice is concentrated with water, so you will never get pure juice unless you juice the grapes yourself.
- Leave the juice at room temperature. The juice should be at or slightly above room temperature. If your juice is refrigerated, let it sit until it reaches room temperature.
- Add a packet of active dry brewer's yeast. Red Star and Fleischmann's are the two brands I see most often in local supermarkets. Do not move. Then do not add more yeast. Just this once. I generally follow the yeast rule of only adding yeast once. However, I must say that on several occasions I have refreshed the yeast by adding a teaspoon. My advice is that if after about 3 days there are no more bubbles, add a little more yeast. If this does not cause new bubbles to form, the process is finished and you should let the excess yeast settle into the sediment at the bottom. Finally, transfer it to the final container.
- Fill the bottle and leave room for air. Screw the bottle cap back on and loosen it one turn to allow the air to escape. Carbon dioxide is created during fermentation and must be able to escape from the bottle. I usually used a balloon, but other winemakers advised against this, as acids and other harmful substances can accumulate in the balloon and re-enter the bottle. This makes sense to me.
- Keep an eye on him. Track your project every day. After 3 days check if it still bubbles. If you stopped, you can try now. If it still bubbles, check it every day until it stops bubbling. If you really don't see any bubble effect, listen and listen.
When the wine is finished
- Find a glass container. Once you are sure your wine is ready to drink, transfer it from the original fermenter/bottle to another clean plastic or glass container. Old sterilized glass wine bottles are perfect.
- Decant the wine without disturbing the sediment. Use a plastic funnel to decant the wine. After pouring the wine, do not turn the bottle back on, but continue pouring until the wine is ready. At the bottom there are sediments that contain acids and impurities.
- If you constantly tilt the bottle, you will stir up sediment and ruin the wine. Vacuuming with a hose would be just as good, if not better. Just leave the end of the tube free for about 2.5 cm.in the sediment to prevent it from being sucked into the good stuff.
- Keep in the fridge and enjoy. After bottling the beer it is recommended to store it in the refrigerator. However, you can leave it at room temperature as long as the room temperature is not too high. Keep out of direct sunlight.
Other things to consider
Juice produces ethanol, not methanol: make homemade wine or alcohol in general, it is simple for the simple fact that yeast converts sugar into ethanol (alcohol). There is a mistaken belief that drinking homebrewed beer is dangerous, but this is only true if you drink methanol. It is not possible to produce methanol when brewing with fruit juices and yeast. Only ethanol can be produced. This process can be done in as little as three days—my winemaking attempts usually take about seven days, but some people have done it and reported that the fermentation (the yeast completely stopped producing bubbles) stopped about three days does. a few days ago. Therefore, this method can produce wine with a moderate alcohol content in about three days.
It may be necessary to add sugar because this fermentation method produces a non-alcoholic wine (it is very sweet (because the yeast has converted all the sugar in the wine) juice in the alcohol). I update my recipe to say that you should add a cup of granulated or brown sugar or corn syrup to a quart or half cup before soaking. It is best to put the juice in a large pan and heat it slightly (no more than 50°C) so that the sugar dissolves well, then pour it into the bottle with a funnel and let it cool to room temperature.
A hydrometer will tell you the alcohol content: I'm not sure if you can determine the alcohol content of this drink, but you can purchase a hydrometer to measure it. They are cheap and easy to buy online or at any brewery.
If possible, purchase wine yeast if you live in a city that has a supply of home brew. I recommend purchasing yeast intended exclusively for winemaking. Active baker's yeast from the supermarket works well, but real wine yeast is better for wine, doesn't go off as quickly, and adds a few days to my "one week" method. I have never noticed a "bread smell" when I use brewer's yeast.
