In theory, it is much easier to make homemade wine with fruit. Yeast mixes with grape juice in an environment that allows fermentation.
There is no doubt in the charm that wine was first discovered in a joyous accident thousands of years ago:
natural yeasts, in the air, settled on a bunch of squashed grapes, the juice of which is pooling in a shady bowl;
Soon, some lucky passerby stops and stops for a taste … and loves what she finds.
From there, the winemaking process is refined, as you can see, and the environment is carefully controlled, becoming both the science and art of winemaking.
And DIY homemade wine with fruit? Well, it falls somewhere between the interesting Stone-Age wanderer and the modern Windner, who applies the art of this process. Let’s take a look.
Let’s check out the legal aspects of it before we move on
Home winemaking laws in California
Making your own Homemade Wine with Fruit
If you want to make your own wine, you are in luck, it is absolutely legal and can be made from your home.
The State of California allows you to produce 100 gallons of wine per adult in your home with a maximum of 200 gallons in your home.
You can share the wine you make with others inside your home but do not sell the wine in any way.
The wine you make in your home is yours and should be that way. It would be illegal if you started selling wine made from your home.
You must sell the recipe for your wine to a winery and allow them to make and distribute it for you. You may also want to consider opening your own winery if you want to get into the wine selling business.
How to make Homemade Wine with Fruit?
Making wine at home requires inexpensive equipment, a mess of extreme cleanliness and patience. Tom Petty is right: “Waiting is the hardest part.”
- A 4-gallon food-grade-quality plastic bucket and lid to serve as a fermentation vat
- Three 1-gallon glass jugs for use as secondary fermentation containers
- Glass is a funnel that fits into the mouth of a glass bottle
- Air Three airlocks (fermentation nets)
- Rubber cork (or bang) to fit into a secondary fermentation container
- N Large filter bag of nylon mesh
- 6 6 feet clear half-inch plastic tubing
- 20 about 20 bottles of wine (you need 5 bottles per gallon of wine)
- Number 9-size, pre-sanitized corks
- Hand Corker (Ask about renting these from a wine supply store)
- Sugar A hydrometer to measure sugar levels
- Below you can find the equipment which covers all the above
- Lots of wine and wine grapes
- Granulated sugar
- Filtered water
- Wine Yeast
You can improve the above basic list by adding things like Campden Tablets to prevent oxidation, yeast nutrients, enzymes, tannins, acids and other fancy substances to better control your wine production.
Also Read: Why do Corona or Covid patients lose Taste and Smell?
Making wine Process
- Make sure your equipment is completely sterilized and rinsed clean. (Ask at the wine ingredients supply store about special detergents, bleaches, etc.). It is a good idea to clean and sanitize your equipment before use.
- Throw away grapes that look rotten or weird and pick your grapes.
- Wash your grapes well.
- Remove the stem.
- Crush the grapes to release the juice (called “must”) into the primary fermentation container. Or go to an old school and stamp with your feet. If you make a lot of wine, you can rent a fruit press from a wine supply store.
- Add wine yeast.
- Insert a hydrometer. Consider the reading is less than 1.010, then you must add sugar. If you are adding sugar, first dissolve the granulated sugar in pure filtered water (adding sugar can help raise the level of low alcohol). Must stir thoroughly.
- Cover the primary fermentation bucket with a cloth; Allow to ferment for a week to 10 days. Over the course of days, a foam develops at the top of the fermentation process and the sediment falls to the bottom.
- The liquid is gently filtered to remove sediment and foam.
- Run the juice into a glass secondary fermentation container that cleans the juice through a funnel. Fill up to reduce the amount of air reaching the wine.
- Arrange air containers with air locks.
- Allow the juice to ferment for several weeks.
- Transfer the wine to clean glass secondary fermentation containers using a clean plastic tube. Again, the purpose here is to separate the wine from the fermented sediment.
- Periodically keep the wine away from precipitation for 2 or 3 months (this is called “racking”) until the clear wine is clearly running.
- Drive the wine into bottles (using clean plastic tubing), leaving room for the cork and half an inch or so of extra room.
- Insert the corks.
- Store the wine up to three days.
- After three days, store the wine at 55 degrees F on its side. For red wine, at least 1-year-old. White wine is ready to drink after just 6 months.