Making Cheap Red Wine

The following recipe is what I consider a good introduction to wine making. It is almost impossible to screw up as long as you keep everything clean. The cost of ingredients is only seven dollars. The end product is five gallons of a dry red wine with a high alcohol content.

Ingredients

8 pounds granulated sugar

80 ounces grape concentrate (cheap store brand)

1 packet champagne yeast

5 gallons of water

Clean all equipment with a 5% bleach solution. Add the sugar and the grape concentrate to the carboy (5 gallon glass bottle used in water dispensers). Heat one gallon of water just short of boiling and add it to the sugar and concentrate. Mix the ingredients by shaking the carboy or stiring. Add enough water to top off the carboy leaving 3 inches of space at the top. Grind up four Campden tablets and add it to the mix (this will kill all existing yeast in the solution, so the only active yeast is yours - Campden tablets can be bought at any Brew Shop). Let it set for 24 hours to 36 hours then add one packet of champagne yeast (Why Champagne Yeast?  - for a higher alcohol content). A fermentation should start within the next 24 to 48 hours. If it doesn't start add another packet of yeast and a little yeast nutrient and energizer (see below). The yeast will start eating the sugar and putting out CO2 and alcohol. Since the original fermentation is violent, create a thumper(below). After 3 or 4 days the fermentation will slow and you can add an airlock. After the fermentation has stopped add 3 ground up Campden tablets to stop all fermentation and let the carboy sit quietly so the wine can clear (yeast settles out). Siphon the wine to bottles that have been cleaned with a 5% bleach solution (this will kill anything that could contaminate your wine. Cork bottles and leave in a cool, quiet, dark (light degrades wine) place to age for 4 weeks. If the taste or the Alcohol is too strong you can dilute the wine with water or 7-Up (like a wine cooler).

*Some basic considerations:

*Cleanliness is the most important factor for making wine.

*Clean all equipment with a 5% bleach solution

*Wine should be kept between 65 and 75 degrees F while fermenting.

*Clearing wine should be kept below 60 degrees F

*To make a white wine use white grape concentrate.

*If fermentation is slow or stuck you may want to add a yeast pick-me-up. In a glass of 75 degree water add 2 tablespoons of sugar, 2 teaspoons of yeast energizer or nutrient and another packet of yeast. Add this mix to the carboy only after the yeast has started bubbling.

*You can create a thumper to handle the violent phase of the fermentation. Attach a hose to the carboy plug and leave the open end into a jar with a little water. This will maintain an airlock and also contain any overflow.

This recipe is not meant to create fine wine. It is a practice run that will create a palatable wine that will encourage beginning wine makers to refine their skills.

E-mail me with any questions or results.

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