Alan Leonetti's Note:
There are many homemade wine making recipes, but remember, to make a great wine there are no shortcuts. You will need to purchase the following supplies from a wine making store. If there is not one in your city, go online and search for wine making supplies. The following supplies are needed: Two 5 gallon plastic wine vats, 1 hard plastic J-shaped siphon tube, 1 soft plastic piece tubing fit onto hard siphon tube, 1 plastic air lock for top of vat, 5 Campden tablets, 5 teaspoons Pectic Enzyme, .176 oz. (1 package) wine yeast, 5 teaspoons Sparkolloid, 1/2 oz. Potassium Sorbate. After the wine is completed and ready to bottle, you will need to purchase from the same store the bottles, corks and a corker. Remember that you get what you pay for. The more you spend for a corker, the better and easier the corking process will be. If you need to contact me, you may do so: AlanLeonetti@q.com
My Private Note
Units: US | Metric
- 1Make sure everything is washed clean in water, but do not ever use soap on anything that comes into contact with the wine.
- 2Remove grapes from stems. Either crush or beat in a food processor between 20 and 25 lbs. blackberries or grapes per 5 gal. vat.
- 3Pour juice and pulp into a 5 gallon vat.
- 4Crush 5 Campden tables and dump into vat.
- 5Dump 5 teaspoons of Pectic Enzyme into vat.
- 6Fill the vat with water up to the indented 5 gallon mark, which is about 4 or 5 inches from the top.
- 7Stir the mixture well and secure the lid and while pressing down to get as much air out as possible, cover the hole with scotch tape.
- 8Empty 1 package of wine yeast into a small glass half filled with water and place 2 teaspoons of orange or lemon juice into glass. Stir well and cover with saran wrap or plastic wrap, setting this aside over night.
- 9The next day, slowly dump the yeast mixture into the vat near one place at the edge. Make sure all of the yeast mixture gets into the vat. Do not stir at this time, as you want the yeast mixture to remain in one small area.
- 10Secure the lid and place the air lock into the hole thru the scotch tape and press down on the lid to expell the air from the vat.
- 11The next day begin stirring the wine twice a day, always replacing the lid and pressing out the air in the same manner. Repeat this for 7 days.
- 12After 7 days, remove all pulp from top of wine and strain it to save the juice through a cheese cloth or the like. Also strain the rest of the juice, so that you save as much of the juice as possible.
- 13Add 10 to 15 lbs. of sugar to the wine, depending on how sweet you desire the wine to be. This depends on your taste. The sugar also helps to increase the alcohol content.
- 14Let stand 3 weeks and then begin to rack the wine every 30 days. Racking is siphoning the wine into another vat, being careful not to siphon any of the sediment from the bottom, even if it means that you lose a little of the juice. By doing this every 30 days, the wine will become clearer.
- 15After about 4 or 6 months of racking, test the sweetness and add as much additional sugar as you require.
- 16At this time, also 1/2 oz. of Potassium Sorbate, which stops the fermenting process, and 5 teaspoons of Sparkolloid to the wine and stir.
- 17In 30 days rack again and bottle.
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Nutritional Facts for Wine (Blackberry or Concord Grape)
Serving Size: 1 (15896 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 747.9
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.7 mg
- Total Carbohydrate 187.5 g
- Dietary Fiber 20.0 g
- Sugars 169.5 g
- Protein 5.2 g