HOW TO MAKE YOUR OWN ALCOHOL AT HOME RECIPES

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LAST GUIDE TO HOMEMADE WINE, VODKA, WHISKEY YOU’LL EVER ...



Last Guide To Homemade Wine, Vodka, Whiskey You’ll Ever ... image

The thing about homemade wine is that it can taste awful, but it can also taste great. As a matter of fact, if you’ve already reached a certain level of expertise, you can make wine at home that is better — not “as good as”— but better than any bottle of wine you’ve ever tasted.

Provided by Advanced Mixology

Total Time 2 hours

Prep Time 2 hours

Yield 1-10

Number Of Ingredients 15

One 4-gallon food-grade-quality plastic bucket with lid
Three 1-gallon glass jugs to use as backup containers
Funnel (make sure it fits into the mouth of the glass bottles)
Three airlocks (fermentation traps)
Rubber cork
One nylon mesh straining bag, extra large
About 6 feet of clear ½ inch vinyl tubing
At least 20 wine bottles
#9 sized corks
Hand corker
Hydrometer to measure sugar levels
Lots and lots of wine grapes
Granulated sugar
Filtered water
Wine yeast

Steps:

  • Thoroughly sterilize your equipment and then rinse clean. Look up special detergents and bleaches online.
  • Select your grapes and toss out rotten or odd-looking ones. Remove the stems and wash thoroughly.
  • Crush the grapes to release the must (grape juice) into the main fermentation container. You can use your hands to do the crushing, but if you're making a lot of wine, you might want to get a fruit press online or from a wine supply store.
  • Add wine yeast.
  • Insert the hydrometer into the must. If it reads less than 1.010, add sugar. When adding granulated sugar, dissolve it in pure filtered water first, then add to the must and stir thoroughly.
  • Cover the bucket with a cloth. The key is to allow the must to ferment for 7-10 days. You’ll notice froth to develop on top and the sediment to fall to the bottom.

Nutrition Facts : ServingSize 1-10, Calories 415

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