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How to Make Cheap Wine: 14 Steps

Time:2016-11-11 12:02wine - Red wine life health Click:

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Cap your wine. Remove the airlock and seal the juice container with the cap it came with. At this point, you'll notice some sediment along the bottom of the container. This is the dead yeast that fermented your wine, and is a natural byproduct of fermentation.


Remove the yeast sediment from the wine. If you leave the wine with the dead yeast for too long, it will affect the flavor. The yeast will be heavier than the liquid, so you can remove it easily by carefully pouring your wine into another suitable container, leaving the sediment at the bottom of your original one.


Label your wine. You'll want to include the date it finished fermenting as well as your process, like how much sugar you used, the kind of juice, etc. This has a dual purpose. Labeling your wine will help you remember how long its been aging and will also help you tighten up your process.

For example, you may find that using white sugar in your vinting takes too long to age. In this case, you might try a substitute, like honey.


Age your wine. Immediately after you separate your wine and yeast byproduct, it's likely it won't taste very good. You'll want to let your wine age until it suits your tastes. In some cases, this may be as few as two weeks, in other cases it may take up to six months.

Wine vinted with white sugar often takes longer to age before it is palatable. It's likely that the more white sugar you add to your juice, the longer it will take the wine to age to an acceptable taste.


Store and watch your wine. You don't need to have a specialized room for storing your wine. However, a cool, dark place is traditional and will help the wine to age without other variables, like heat and light, influencing it. It's common for some yeast to remain active after capping, so be on the lookout for bulging containers.

If you notice a container is bulging, this is from the release of carbon dioxide from active yeast still in the mixture. Simply unscrew the cap to release the gas, then reseal the container.

If you've noticed bulging, it's likely sediment will appear at the bottom of your container once the remaining yeast expires. This means you may have to filter out yeast byproduct again.


Remove spoiled wine. Wine professionally bottled can have a very long shelf life. Your homemade wine won't likely last as long, but it should still be good for a minimum of six months. Even so, a poor seal or contamination can occur. When checking your wine to see if it's still good, you should be on the lookout for:

A strong odor of applesauce, burnt marshmallow, or one that is nutty. This is sign that your wine has oxidized, meaning it has become stale.

A strong odor of cabbage, burnt rubber, or garlic. These are indicators that your wine had impurities in it that caused it to go bad.

A small taste of bad wine won't hurt you, so if you're unsure if your wine is good, take a sip. If the wine has a sharp vinegar taste that burns, or if the wine has a strong caramelized taste, like applesauce, your wine has likely gone bad.


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