2) Mix the grape juice with 2 parts water. (The less water, the stronger the wine. Use all grape juice if you want it really strong)
3) Mix in just enough sugar to where it starts to turn cloudy.
4) Add half of a packet of yeast. (A whole packet if you are making a lot.)
5) Find a container to make the wine in. I would suggest a plastic container.
6) Poke a small hole in the lid of the container. This is to let the carbon dioxide produced during fermentation out of the container. If the hole is too small to let the carbon dioxide out, the wine will spoil, but if the hole is too big, and air gets in, you will have vinegar. Experiment, this part takes some experience.
7) Mix everything together and put on the lid.8) Store in a cool, dark place for 3-7 days. (Until the small bubbles stop rising to the top.)
Warning: Step 8 smells. Bad.
9) After the bubbles stop rising, open the bottle and prepare a white coffee filter.
10) Run the mixture through the white coffee filter to get all of the excess sugar and yeast out.
11) Throw away the filter and all the stuff in there.12) Enjoy!
215 comments:
1 – 200 of 215 Newer› Newest»Unless you are either in junior high school or prison, I would not recommend drinking this stuff. It would be loaded with fusel alcohols, acetaldehyde, diacetyl, live yeast, and God knows what else. Go to the trouble of purchasing proper ingredients and supplies (e.g., food-grade sanitizer, sulfite tablets, and wine yeast). Store bought grape juice is not good for making wine, and it takes months to produce decent home-made wine. It's also necessary to ferment at the proper temperature (which depends on the yeast strain used and is usually lower than room temperature.)
you should put a baloon with a saftey pin hole in it over the top instead, works better
i just dump some yeast in a bottle of juicy juice and close it back up(make sure you slightly crack it to let the gasses out periodicly, you will see the sides start to bulge) or you will have a mess. use maybe a couple tea spoons per bottle.
by the way this site is hillarious i love it!
nice trick, i'll try it next sunday :p
My GrandPa made his own wine for years.... same idea but he rubber banded a balloon over his hootch and measured it every few days.... once the balloon stoped growing it was deemed good for consumption..... i buy my booze but it never killed him so..... you can't account for taste
"cap'n science " above knows what he is talking about. I took a corse on brewing and winemaking and I reccomend not drinking this stuff either. Wine making using grape juice, or any home brew/ distillery operation is a dangerous one at that, bacteria can easily infect oneself if it is misshandled, especially if the person consuming the drink has medical problems like neutropaenia.
or, at the cost of making this wine, you could buy a bottle of publicly accepted wine
i wank wine!
Let me walk both sides of the fence for a moment. This stuff would be awful, and it is not much more trouble to actually make decent wine at home. I homebrew beer, and I know that nothing that lives in beer can kill you. Great rule, but not sure how it applies to wine. Live yeast is not a huge concern, diacetyl certainly is...But let's face the facts, this is not wine we are talking about. This is how to make HOOCH!
CAPTAIN GRAMMAR
"cap'n science " above knows what he is talking about. I took a corse (COURSE) on brewing and winemaking and I reccomend (RECOMMEND) not drinking this stuff either. Wine making using grape juice, or any home brew/ distillery operation is a dangerous one at that (DANGEROUS ONE WHAT? DOG, APPLE, CAR...THERE IS ABSOLUTELY NO RELATION BETWEEN 'ONE' AND THE SUBJECT OF THE SENTENCE), bacteria can easily infect oneself (ONESELF? THIS SENTENCE IS THAT OF A NON-INTELLECTUAL TRYING TO SOUND INTELLECTUAL...FOR PETE'S SAKE, JUST SAY: 'ONE COULD EASILY BECOME INFECTED BY HARMFUL BACTERIA AFTER CONSUMING HOME-FERMENTED WINE.') if it is misshandled (MISHANDLED), especially if the person consuming the drink has medical problems like neutropaenia.
ALTHOUGH BACTERIAL INFECTION MIGHT BE AN ISSUE OF GENUINE CONCERN, I PREFER TO RELY UPON AUTHORITY WITH SCHOLARSHIP EXCEEDING EIGHTH GRADE BIOLOGY (MAYBE COMMUNITY COLLEGE).
I WILL STICK TO MY STAGS LEAP AND OPUS ONE.
5 o'clock Vodka is cheaper than grape juice anyway. Have you seen the price of Welch's these days?
i can see methyl alcohol poisoning in your neer future, get to one of them home brew shops to get the right shit.
lopai reikia slangute i vandeni idet ir oras iseis is butelio o i buteli nepateks daunai
god speak damn english you stupid, worthless foriegner (sorry about spelling i just learned english my self)
i think its latin.... anyway, sterlize the shit out of everything and buy a hydrometer,if youre gunna do shit do it properly, if you want hooch leave fruit, sugar warm water and mouldy bread (in a sock) in a bag with a tube in it for a cuople of weeks, then microwave (to kill most of the nasty germs, does nothing to get rid of all the nasty hydrocarbon thingys in there)and prepare to die mo fos......
These are the basic steps for wine making. What is grape juice? Just crushed grapes. They are probably concord grapes, but not a bad place to start. Can you get real grapes at the store and crush them? Sure why not. Use a potato masher and a clean bucket.
I would like to grow grapes in my backyard and bottle 4 or 5 bottles of wine each year. Something to enjoy over the winter, would be great. Europeans would do this!
Also the stems and the vines make great wood for smoking salmon and chicken. Very sweet and a nice flavor.
As long as you start clean and sanitize everything you will end up ok. Go to a wine making store and get some chemicals to help you make a good cheap wine. Will the chemicals like sulfite hurt you, who knows?
Live yeast will die off once the fermentation is over. (once the yeast has eaten all of the sugar). You dont want to bottle the wine when the fermentation is still going on, this would explode or give you champaign.
I make beer in my basement and it turns out fine, and its a great hobby in the winter.
Darn man, that reminds me the fun I had in HS :)
We would blender potatos, add a bit of water, sugar and yeast. Let it ferment a while and then distill it with a homemade still (MASH type copper pipe homebrew still).
The resulting clear liquid was great to get wasted or clean engine parts :)
We used to sell it in HS... it was known as the "Q&D Skullcracker" Q&D as it was out names and the latter is pretty well self explanatory.
Before commenting so much, try it out - and post from real experience with this recipe. Bottled grape juices are sterile, and putting yeast in it with a clean spoon will not make it rot. It can give goodenough "wine".
Unless you are either in junior high school or prison, I would not recommend drinking this stuff. It would be loaded with fusel alcohols, acetaldehyde, diacetyl, live yeast, and God knows what else. Go to the trouble of purchasing proper ingredients and supplies (e.g., food-grade sanitizer, sulfite tablets, and wine yeast). Store bought grape juice is not good for making wine, and it takes months to produce decent home-made wine. It's also necessary to ferment at the proper temperature (which depends on the yeast strain used and is usually lower than room temperature.)
Well, I AM in junior high, and I'm gonna try it xD
diacetyl is a natural byproduct of malolactic fermentation. It is only dangerous when inhaled as vapor. Acetaldehyde is a chemical that occurs naturally in fruits and coffee. It is dangerous to the extent that it is probably a contributor to hangovers. Fusel alcohols occur to some degree in any distilled or brewed beverage. The yeast used in home brewing will most likely die after its alcohol tolerance is exceeded. Do some research before you start throwing out science Bill Nye. If you are so terrified of home brew, what the hell are you doing looking up recepies anyway?
Why wine? If your interested in getting wasted just get "McCormick: Pure Mint Extract",which you can easily steal at a local grocery store and it's 90% alcohol which is some pretty powerful shit, I'ld say it's very close to the taste of moonshine. It's only sold in about a one shot container(29 mL) which gave me a killer buzz!
the guy wrote this should be ashamed of them self: Why wine? If your interested in getting wasted just get "McCormick: Pure Mint Extract",which you can easily steal at a local grocery store and it's 90% alcohol which is some pretty powerful shit, I'ld say it's very close to the taste of moonshine. It's only sold in about a one shot container(29 mL) which gave me a killer buzzho wrote this
is this stuff supposed to taste bad? i put a whole pack of yeast and 1/3 grapejuice and 2/3 water. it tastes really strong. how do i make it taste better?
taste? i made my wine with a whole pack of yeast and 1/3 grape juice and 2/3 water? anyone know how to make it taste better?
Hey. theres a major problem with the recipe. however you spell that. let me explain. even though it went through the coffee filter, 2/3 of the yeast will still be floating around in the liquid. if you made a white wine, it would be too cloudy to see through at that point. thats where the bad taste is coming from. that and the fact that you didnt let it age 6 - 12 months.
to fix that, let it sit for about 3 - 5 weeks. you will see about a quarter inch of dead yeast and other stuff (called "lees") at the bottom of your container.
its very easy to agitate it back in, and that stuff tastes terrible. you have to siphon the liquid out (with some rubber tubing you can get for $0.19 per foot at any hardware store)
i would then boil it to make sure everything is dead. if you do that, only boil it for like a minute. it wont be a rolling boil, like water, more like a simmer (and that would be the methanol boiling off at 143 degrees) and by the way, methanol is poison that attacks your nervous system and makes you go blind. but dont worry, you need a large amount to do so.
and if you boil it too long, all the water will evaporate.
then put it through another coffee filter and either drink it then (it will taste bad) or let it age for 6 months. enjoy your slightly safer home-made wine.
oops, i meant all the alcohol will evaporate. if all the water evaporated, we wouldnt need to make stills out of tea kettles. :)
I tried bottled juice. 1 gallon. I started my yeast. (I started my yeast in some warm tap water and sugar. Montrachet-Red Star Brand.) This stuff is pasturized and already sanitary. I removed a quart of juice and added 4 cups of sugar. Once alcohol reaches a certian level the yeast stop and die. This amount of sugar creates a sweet wine. Use less sugar for a dry wine. Concord grapes have a low sugar content to begin with, so added sugar is a must. I add my yeast mixtured next.. right in the original container- it is already sterile. I cover the top with a clean cloth held on by a rubber band. I allow it to ferment aprox. 5 weeks at room temp. Do not cap the bottle coabon dioxide must escape and oxygen is important in the fermentation process. Drain off the liquid .. use a siphon if you have one, but leave the crud on the bottom of the jug. It is bitter and cannot be saved--- toss it! you should cap the bottle when you are sure fermentation has stopped. Allow it to stand undisturbed and drain the liquid every three weeks or so over the next few months to allow the crud to settle. (This is called racking) Bottle the stuff and allow it to rest for at least a year. 3 is better. It will be pretty good in about 4 or 5 months, but really improves after about a year. You won't know the alcohol content, ph or other things, but it will be safe and cheap, and pretty good for a first timer. Premier Curvee wine yeast is pretty good for Concords as well. enjoy.
Use of 100% grape juice is 100% grape juice, just cause the grapes are not from nappa valley... lol. Using wine yeast produces the proper alchol content (1/2 the % of the sugar used). Also known affectionately as "wine stabilizer", potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will render any surviving yeast incapable of multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. A home wine making kit purchased at a store is essentially the same as this, and grape concentrate you purchase from them to make the wine is nothing special.
Don't be condesending of people trying to learn something new and have fun.
Oh and my students do this in our microbiology lab and the wine tastes great.
- Your friendly PhD in Biological Sciences
sure the shit will work, when you live in Kuwait, buying some cheap-assed hooch is outa the question. Just buy some grape juice, 5 gallon jug, 2 kilos of sugar, pack or 2 of yeast. Why wait, a month is enough for decent batch to get drunk off of
I am gonna make some of this shit and give it to my 14 year old daughter so I can get her drunk and rape her and submit it to www.eBaumsworld.com
listen that wont work very well its probably food poisening your getting........
ok amateur, 2 cans frozen concentrated grape juice, 2 cups water, 2 cups sugar, 2 packs of bakers yeast. warm the water to 72 degrees (i think, there is a specific temp at which yeast becomes active) add the yeast, add all other ingredients to a one gallon jug, (glass or plastic is fine) mix well, put a punch balloon on the top, let it ferment for at least 2 weeks. longer is better, you will know it has stopped working when no more bubbles form and raise to the surface. use a 3/8" inside diameter tube to siphon. good drinking it'll get you all sorts of shitty. when the yeast slows down (starts producing fewer and fewer bubbles) you can add more sugar, this will also make it stronger. the stronger though the thicker and more syrupy it gets. I usually stick with just the 2 cups of sugar.
will this shit do anything to my wang
i am makeing some and i put my finger in it it tastse like beer y. (corona0
Ya...listen to what "Anonymous" says. He sure knows everything. What the hell is wrong with your brains anyway? Anyone that can drink alcohol already would not try this because its ridiculous. Anyone that cannot drink alcohol because of age, well, did I mention this site is going to crash and burn because of shit like this? It's angering me because I used to like this site and it has turned into a kiddie playground for those 12 year old nerds that aren't cool enough to get 300 friends on myspace. Once again, I am slightly jealous that this information was not thrown at me when I was a young wimpy preteen myself. Yeah, we actually had to go to libraries n shit. Oh the humanity.
Hello all. I make this stuff just to irritate my wife and when I can't afford outrageous canadian prices. Actually, my mom was from west virginia and taught me simple winemaking when I was a kid on the farm in PA.
I just boil about 1.5 gallons of clean water in a big stainless pot. This cools to be a little warm and then add frozen juice (2-3 cans).NO PRESERVATIVES! Must be all natural.
Ay fruit works.
I just made a batch with mixed frozen fruit (about 2 pounds) pureed in a blender.
I am cheap so add 2 packets bread yeast and about a pound of sugar. Cover. Let stand until the mixture "calms down"-it will bubble like hell.
It can be filtered thru a coffee filter after a week or so and lightly capped-let out carbon dioxide gas. You can refrigerate at any time to slow the process.
I generally get a "fruit beer" after about 10 days that seems to have about 5-8% alcohol based on buzz.
I do not think there are any chemical nasties derived from this type of process, as it has been used for thousands of years and is totally natural.
Taste the mix along the way-you can always "recharge" it with more fruit, sugar, yeast, whatever-its not dom perignon, but at 5 bucks a gallon, it will do-let me know!!
Joe "retired and a legand" manduke
Why the hell are you people adding sugar when the job of the yeast is to break DOWN sugar and convert it to alcohol?
This site has more illiterate morons who can't spell than any other site in the world.
This is stupid you will have too much methanol from it, most stuff has a tiny amount but this method would be 1000% more so you should get blindness and the worst hangover in history.
I DRANK IT IT TAST GOOD JUST KIDDEN HO WOULD DRINK THIS STUFF
Well folks, this has been the most interesting reading I have ever seen. Fun, informative and educational. I'm going with a juicy juice recipe right now. Can't wait for the results. I only wish I knew about this in Iraq. We could have already won the war with the right stuff....lol thanks for laughs folks. Good stuff. fishpile.com
we just made this wine cos we thought it would be funny to use the grapes in our garden in central london... but we didn't read all these comments before and now we don't wanna drink it! will it be ok to just have a few sips to taste it?
Fact Sheet taken from BreweryLane.com
1. Wine and beer-making is safe. Pathogenic bacteria (the stuff that makes you sick) cannot survive in wine or beer. The common spoilage bacterium that can survive in alcohol will make your wine or beer unpalatable but it will not harm you.
2. The alcohol made by the fermentation of sugar is ethyl alcohol and should not be confused with its deadly cousin Methyl (wood) alcohol. All of the stories you hear about people going blind and been poisoned was by the accidental consumption of methyl alcohol. I repeat this is not the type of alcohol you will be making.
3. You can make wine or beer that is as good or better than the commercial stuff. They make it just like you do at home, but only on a larger scale.
4. Most wine and beer contains 12 or 5 percent alcohol respectively and should remain that way if you wish to maintain the traditional characteristics of these beverages.
5. Fermented alcoholic beverages can reach a maximum of about 20% percent alcohol by volume (and that is with some difficulty). To reach higher alcohol levels you will have to distill which is illegal in most of North America.
6. Quality wine or beer is made by using the best ingredients. This is an area where amateurs often err. They think that if they buy some cheap malt or grape concentrate and their first wine or beer is a failure then they haven't lost much. Wrong. If you buy cheap malt or concentrate your chances of failure increase ten fold and you are most likely to be disappointed and give up the hobby. Don't make that mistake.
an even cheaper way to do it is use water, sugar and yeast. after a couple of days of fermentation take it out and flavor it with more sugar and kool-aid. i know, iv been drinking it for over a year and no poisening. cheep, and good
fuck me , get it drank , whats the worst case ? it tastes like shit and gets tossed in the trash . Or it pretty good and you now have a new hobby with obvious benefits ie getting spannered for next to nothing ! which lets face it it why you navigated to this page in the first place !
p.s ive just fermented some tomato juice and it takes wicked !!!
You aren't going to get any methyl alcohol through fermentation. That's only a risk if you try distilling it.
As long as you start with half-way clean equipment the CO2 and alcohol produced by the yeast will kill anything not-yeast that tries to grow in there.
Actual wine grapes will probably taste better than juice grapes, but it's not going to kill you.
The only thing I'm wary of is the idea of just poking a tiny hole in the lid instead of using a fermentation trap. The flow of air will slow down as it nears the end of the fermentation, and when that happens, oxygen could get in and turn the alcohol into vinegar.
hey i'm trying this now and i was wondering how big should the hole be i took a needle and poked 4 holes in a plastic baggie and used rubber bands to seal it
i'm doing it too should i keep it in the frig as its ferments?
No don't put it in a fridge, that will keep it from fermenting and could actually kill the yeast depending on how cold it is. Keep it room temperature, it won't "go bad" but will turn into wine.
Just a suggestion for people: don't punch any holes in the lid. Instead just cover the top with a paper towel held in place with an elastic, or stretch a balloon across the top and poke a couple holes in it. The idea is that as gas fills the balloon, it stretches and the holes get bigger letting gas out. I've used the balloon and paper towel method both with success, but the balloon is better if you've got one. Some say it will affect the taste (make it taste rubbery) but I've never noticed...
To all the "experts" - why is this different than making wine from a kit? You're using pure, sanitized juice, and food grade sugar and yeast (possibly even wine yeast). I've made it this way for a couple years with no ill effects, I've had blood tests (for unrelated reasons) which show my liver and kidneys are 100% fine, and they definitely wouldn't be if there was as much methanol, etc. as you people would have us believe, considering how much of this stuff I've drank.
I was in a wine-making store last night and told them how I make wine, which is only slightly different from this (I use wine yeast) and while it's naturally not their style, they didn't see anything wrong with it. The owner even gave me some free wine yeast and asked me to bring him a little sample when it was finished. Obviously it isn't going to make $50/bottle wine but its no worse than the $7 stuff, and ends up being waay cheaper ($10 per gallon!).
Who wants nice wine when you're in university and just drinking to get drunk anyways??
For you all dumb asses that think this could end up making methanol, ITS NOT!. Methanol is typically made from natural gas; though it is possible to produce it by fermenting biomass (this is why it is sometimes called "wood alcohol")
Three processes are commercially
practiced. At moderate pressures of 1 to 2 MPa (10–20 atm) and high temperatures (around 850 °C), methane reacts with steam on a nickel catalyst to produce syngas according to the chemical equation:
CH4 + H2O → CO + 3 H2
This reaction, commonly called steam-methane reforming or SMR, is endothermic and the heat transfer limitations place limits on the size of the catalytic reactors used. Methane can also undergo partial oxidation with molecular oxygen to produce syngas, as the following equation shows:
2 CH4 + O2 → 2 CO + 4 H2
this reaction is exothermic and the heat given off can be used in-situ to drive the steam-methane reforming reaction. When the two processes are combined, it is referred to as autothermal reforming. The ratio of CO and H2 can be adjusted by using the water-gas shift reaction,
CO + H2O → CO2 + H2,
to provide the appropriate stoichiometry for methanol synthesis.
The carbon monoxide and hydrogen then react on a second catalyst to produce methanol. Today, the most widely used catalyst is a mixture of copper, zinc oxide, and alumina first used by ICI in 1966. At 5–10 MPa (50–100 atm) and 250 °C, it can catalyze the production of methanol from carbon monoxide and hydrogen with high selectivity
CO + 2 H2 → CH3OH
It is worth noting that the production of synthesis gas from methane produces 3 moles of hydrogen for every mole of carbon monoxide, while the methanol synthesis consumes only 2 moles of hydrogen for every mole of carbon monoxide. One way of dealing with the excess hydrogen is to inject carbon dioxide into the methanol synthesis reactor, where it, too, reacts to form methanol according to the chemical equation
CO2 + 3 H2 → CH3OH + H2O
Although natural gas is the most economical and widely used feedstock for methanol production, other feedstocks can be used. Where natural gas is unavailable, light petroleum products can be used in its place. The South African firm Sasol produces methanol using synthesis gas from coal.
To the Anon MetOH debunker with the stochiometric analysis, all I can say is that it is a beautiful thing. Thank you. - a dumb ass.
ummmmm.......yea.
obviously plenty of alarmist and paranoid thinking in here.
as well as misinformation.
there is VERY little methyl alcohol
produced by ,anaerobic fermentation.
i don't claim any real "knowledge"
of home brewing(yet), but i DO
know that what's on my nightstand right now will be the first batch made with montrechet-spelling? ,
ie- "real" wine yeast with nutrients added, the first 3 times i simply used welches concentrate, redstar breadyeast,
sugar,water.
1 "so so".......1" i am friggin wasted".....and 1 kinda didn't work out too good (fermented too hot i believe).
even the "bad" batch that i poured out after it made me a bit queasy drinking it DIDN'T kill,blind, or otherwise have any real adverse effects.
in africa and other places tribes make their own "hooch" and actually use SPIT! to aid the fermentation........theyre still alive and seeing just fine,.......
imagine that!
all the extreme carefulness,attention to ingredients, etc. is for QUALITY purposes .
and far as capping,valves, etc.
as long as the hole is the right size to allow the co2 to escape
i really fail to see how the (possible) small amount of air, introduced nearly at the end of fermentation could possibly cause it to turn to vinegar.
and i have always partaken immediately (sometimes even having a glass while there is stil some bubble activity...(dead man typing?)........i think not.
i somehow cannot convince myself that if a bunch of natives out in the jungle (where nasty's abound),
using friggin SPIT in their stuff!
can pull off reasonably decent tasting, relatively non- toxic "buzzwater", that i can be that critical and risky a a thing to attempt.
The best way to let the CO2 out during the fermentation process without letting air back in (which spoils your hooch) is get plastic tubing a small hose, and run it from the fermenting container sealed tight and submerge the end of the hose into a container of water. When the water stops bubbling either add a little more suger and wait a little longer or drink up.
Right now, I'm in the process of making Pineapple/Honey liqueur/wine in a "Mr. BEER" (Plastic) Barrel (also has a tabbed non-leak spigot). After sterilization of all that will come into contact with the mix , I heated about 1lb of Honey and 3 large cans of Del Monte Pineapple to about 125 degrees, with added sugar for a faster and higher alcohol content, add regular bakers yeast (activates at around room temp (72 degrees). You can do this while the liquid is still warm (up to 125 degrees). I add filtered water to raise level to about 9 Qts full for Mr. BEER Keg and Cap off (has built in small holes for gas release). After just a few days, you'll notice an alcohol smell and taste. When and if you decide to raise the alcohol content, just keep adding more sugar and wait till the bubbles stop and repeat till you get the desired content.
Grape Juice Tip: I just bought 4 3QT's of KIRKLAND Signature brand "NEWMAN'S OWN" 100% Concord Grape Juice (From Costco) for my next wine project. BTW, The Pineapple/Honey Wine is really just something to add to mixed drinks as a Liqueur, as the alcohol content will be much higher than wine, yet ready for use within just a couple of weeks rather than months or years. I also highly advise filtering final product through coffee strainers (after settling).
I also read all the above, and found it to be quite interesting reading.
Has anyone ever heard of a fermentation hose! Just take a commercial water bottle (CULLIGAN) An get a threaded coupling, an a cap for it at lowes. drill a hole in the cap, about 7/16 . git a piece of clear 7/16 hose from lowes. an 2 rubber O rings.PUT THE HOSE THROUGH THE CAP WITH 2 O RINS ON SIDE WHERE CAP GOES INTO BOTTLE PUT HOSE IN ANOTHER BOTTLE WITH WATER SO NO AIR CAN ENTER WHEN BOTTLE BUILD PRESURE IT WILL BLOW BUBBLES IN TO WATER. WHEN DONE FERMENTING THERE WILL BE NO BUBBLES.
Look, I've got 50kgs of grapes and I want to make some wine. Can someobdy just tell me what to do with my 50kgs of grapes? I've got a 50l plastic barrel and airlock and bung. Please help?
Which ingredients are best for making fat chicks seem fuckable?
um, yea. i wanna try this but will grape flavored fruit-two-oh water work. if not will grape kool-aid work. i jjust need something to get buzzed........:)
also, my friend said that she left some welches grape juice in a cup in her closet for about two weeks (accidentally) then for some strange reason drank it. she actually got drunk off of it..........go figure. yet there was no yeast involved.
CAPTAIN GRAMMAR is a dick
As Stated in my Comment on using "Paul Newman's Own" PURE 100% Grape Juice (7-8 above this one), and after just over a week of fermentation (No Water!) using only a few sprinkles ( couple tablespoons) of regular bakers yeast, and about two or more cups of sugar, I have "GREAT" tasting wine. As good as some 2-5 yr "RACKED" expensive (over priced) retail. What ever amount is taken out for testing or drinking, I merely replace with more Pure Grape Juice, a bit more sugar and very little yeast to activate it again. Compared to store bought wine that barely lasts one sitting (for two or more), I can attest to the fact, there is nothing to it really, and the taste is truly "EXCELLENT" regardless of not using a "Racking" method. Actually, this process will net you better wine than most cheaper store bought brands, and with a much higher alcohol content (remember, I use no water and add sugar). To insure that "LIVE YEAST" fermentation is canceled, and to kill any remaining yeast, just chill in fridge or use a "Shaker" with ice. After about 3 weeks, I also noticed I don't have to use a strainer either! Comes out very clean, and hardly any residue in the coffee/paper towel strainer. Tastes great warm too, and yeast will not hurt you.
Don't listen to those who say buy retail/store bought, they're either narcissistically "ELITE" and/or just plain ignorant and lazy to Natural Brewing (lazy white bread mentality). One more thing to consider, the possiblitiy, those criticizing this method may be because they market they're own retail wine (or own stock in wine co.). Either or, In these poor economic times, this saves a hell of a lot of money on your budget, and really quite easy to do. Screw the money mongers, let them waste their money! Besides, It makes a great hobby, and it's lots a fun. Spread the word, Anyone can become a great wine brewer, It's Legal and it's so damned easy!!! It's all about patience. ;)
Reminder: I use a "Mr. Beer" Keg I bought from a local "Goodwill" for 5 dollars. Comes complete with pre-cut Carbon release holes, screw on lid, and an easy pour TAP/spigot. And Remember! Sterilize/boil all utensils and containers before the process.
Also! Adding yeast merely speeds up the fermentation process, Yeast is airborne! and will eventually contaminate un-refrigerated sugarized liquids.
The first Miracle ever! Jesus Turned Water to Wine!!! Was It Fermented? if you believe the words he also spoke "Don't Get DRUNK On Much Wine" ;)
my 12 year old brother and his horey girl friend both drank a goll and my bro got screwed reel good
OK, I'm back a year later and have made some fantastic wine from several types of bottled juices. The keys are get a container you can make an air lock for I started with a 5 gallon pickle bucket from a local restaraunt. I drilled a small hole and used food safe caulk to seal a hole with a small piece of tubing and ran the tubing to a jar of water to keep air from entering the bucket. Get a good wine yeast off ebay at about 75 cents a pack... enough for 5 gallons of wine. Get a hydrometer.. this is the only way to know how much sugar you need for what you want to make.. put your juice 4 gallons in the bucket. Add your sugar to get the hydrometer to read 20% alcohol potiential.. I can't remember the SG, but a wine hydrometer will give you several readings, but the 20% gives you a referece you will use later. Mix the sugar well. Take a little warm water and put in your yeast along with a little sugar. Once the yeast is working add it to the juice and place the lid or cap if you have a carboy on the container. Place your tubing (if used) into your container of water to lock out air from entering your mixture. Fermentation will begin in earnest within 24 hours this will cause the gas to escape through yout tube and it will bubble rapidly. You need to keep it at aprox. 70-80 degrees. (check your yeast for proper range of temps.. some give good results over a wide range, others do not. Allow the mixture to stand at least 30 days. better results are 60 days because the mixture will begin to clear up and not be cloudy... Unlike wine made from fruit, the racking can take place on top of the dead yeast, but you have to be careful not to stir the mixture up when you draw it off. Siphon it out.. If you stir it up just let it settle another month or so.... Allowing the wine to age will improve the flavor, but it is good in 60 days and best at about 1 year. My favorite is to use the white grape/ peach juice... I used the cheap store brand... Any juice can be used to make wine, but it may not suit your taste. I have not tried apple myself because I bought some apple wine and did not like it..To each his own, but you can make some very good wine at home that is clear and tasty with very little effort.. just patience.
Year later and forgot to tell you about the hydrometer when you are finished. ... You started at 20% potiential. Float it after fermentation and read it ... If it reads 5% potential then you subtract the 5 from the 20 and you find you have a 15% alcohol content... also you can add sugar if it is not sweet enough for you ..for a dryer wine, use less sugar 12% potiential will give you a dry wine in most cases.
as long as you do it right and wait a long enough time youll be fine, Just dont get impatient and drink it before it finishes fermenting. The first time i made it i drank it before it was done, and was sick for a while, i think it continued fermenting in my stomach
hahaha, i got some bubbling in my closet now. ill tell ya how it worked in a week or so.
hi av been making hooch and i use a the lid from the bottel and a bag like a bread bag eg for the gas to leek just turn the lid upside down cut as big a holl as u can then feed the bag throw leav anuf about an inch left so u can flare it over the sides ov the lid then turn the lid over sqeez the bag so thers no air in it then scrow back on. When the bag inflates with gas then unscroo the lid let the gas out repeet this till theirs no gas left then get pst Have fun
dude, I am 11, and I'm seriously considering doing this to see if i can get drunk. :D
Started a new batch, this time with hand picked Black Berries from Oregon. Put 6-7 quarts of smashed up Blackberries, added/dissolve 7 1/2 lbs of sugar, and 4 gallons of water in a 5 gallon plastic filtered water bottle (like a 5 gal jug you sit on top of tap machine). I use the type with screw on caps, this way I can adjust the cap to allow CO2 to escape. Now add yeast in warm water (about a pint and no more than 130 degrees temp), dissolve a little more sugar, and mix well, then pour into container. Bubbling action/fermentation will soon take place. Place in dark warm place and wait till it stops bubbling. Now seal the jug from allowing air in or out for racking, or bottle individually. Make sure to refrigerate to kill all yeast, and filter before drinking.
Btw, My Paul Newmans Own brand Grape Juice is so potent from all the extra sugar added, I can get a buzz on one cup. It's been fermenting for over 3 weeks now, almost done! Just a few bubbles pop up non n' then.
hey fuckers, this is a lesson on hooch. who gives a shit about spelling and bacteria. in prison noone gives two shits, or a fuck, just drink, life sucks, bacteria, porn mags, now what
For the commenter above. It's no wonder that a blog on wine making would bring the likes of connoisseurs, critics, hobbyist's, testers, and the not so surprising lure of the mentally deranged, abnormal criminal element.
The latter of which are the epitome of most forms of drug and alcohol abuse (addictive personality dependence) Not to mention those who show the obvious effects of over abuse, and permanent brain damage.
YOU ALL ARE LOSERS!
i make my own brew. it's very easy as a,b,c.
Here's how i do it more easier.
I get 100%juice{grape?white grape}
-2 cubes yeast{active dry}
-1/2 cup sugar{pure granulated}
-water(80-90 degrees)
-1 gallon bucket
-plastic trash bag
-and last of all rubber band(make sure it'll be tight enough so no air don't have to go out)
1)i get the 1 gallon bucket
2)i pour the gallon water
3)pour the 100% juice
4)stir them till it turns out to be juice.
5)then pour the sugar and stir it some more and make sure it's all disolved.
6)then i spill in the yeast and let i stand there till it get soaked.
7)stir them and make sure the yeast is all stired up.
8)cover the brew with plastic bag and make sure it's big enough to cover the whole top cover.
9)put the rubber band round it and u might want to add 2 rubber bands case it'll keep it more tight.
10)cover the bucket with the bucket cover and make sure it's on tight.
11)put the bucket in a nice warm place. because of that it'll make the yeast more lively and it could be just right.
12)last of all let the brew stand for 24 hours in the warm place.
13)u may now open the bucket after 24 hours and it'll be vary stong and u might get buzzed of 3 cups.
14)enjoy.
u make more than one gallon if u make em even and just make sure it's just right.
Waring! U may black out and don't really remember what happend.
hey check out my blog go to winemade.blogspot.com lot of good recipe leave a comment .if you need more help just leave it in comment and i get back to you
Try out this site i found. It worked for me http://www.freewebs.com/moneyincollege/homemadealcohol.htm
Made a 5 gallon jug of Oregon Blackberry wine..and without racking must say, turned out just perfect!
Other than the time it took, I'm quite pleased with the results. The taste? Nothing like cheap wine, but on the contrary, like a cross between two year old Pinot Noir and Sauvignon. I shit you not!
Took just over a month. (10 qts) Crushed Blackberries, 3 lbs of sugar, 4 Tbs yeast, distilled water to fill the rest of the way.
Add all together, shake bottle every 4-5 days, about 25 30 days later, all co2 bubbles should completely stop. Seperate husk from juice, let stand for another couple weeks for for anything left to settle, then filter with coffee filter (use two together if you like) then bottle. Chill just before freezing and enjoy.
CAPTAIN GRAMMAR(Pussy Haired Loser)
(Comments concerning this article are at bottom)
"cap'n science " above knows what he is talking about. I took a corse (COURSE) on brewing and winemaking and I reccomend (RECOMMEND) not drinking this stuff either. Wine making using grape juice, or any home brew/ distillery operation is a dangerous one at that (DANGEROUS ONE WHAT? DOG, APPLE, CAR...THERE IS ABSOLUTELY NO RELATION BETWEEN 'ONE' AND THE SUBJECT OF THE SENTENCE), bacteria can easily infect oneself (ONESELF? THIS SENTENCE IS THAT OF A NON-INTELLECTUAL TRYING TO SOUND INTELLECTUAL...FOR PETE'S SAKE, JUST SAY: 'ONE COULD EASILY BECOME INFECTED BY HARMFUL BACTERIA AFTER CONSUMING HOME-FERMENTED WINE.') if it is misshandled (MISHANDLED), especially if the person consuming the drink has medical problems like neutropaenia.
ALTHOUGH BACTERIAL INFECTION MIGHT BE AN ISSUE OF GENUINE CONCERN, I PREFER TO RELY UPON AUTHORITY WITH SCHOLARSHIP EXCEEDING EIGHTH GRADE BIOLOGY (MAYBE COMMUNITY COLLEGE).
I WILL STICK TO MY STAGS LEAP AND OPUS ONE.
(Anyone with enough spare time to make grammer corrections on a post site must really be a pathetic loser)
I used 7 46FL oz (1.43QT/1.36L) bottles of Nestle Cherry Juicy Juice and to 4lb bags of suger and 1 full packet of yeast. Placed into a 5gl bucket (non-recycled) and melted alittle 5/8 hole in top of lid and placed a metal tube in it with a ballon on it, after 45 days strain threw cheese cloth and drink or add more 4lb bag of suger and 1/2 pack of yeast for extra strong mix but takes another 30days.
hey this stuff is pretty good! ill give it to my father. if you have more alchohol making ideas send it to jerichodevan@yahoo.com.
well im in iraq. and me and my buddy were going try the waterbottle thing with grapes. but my goal is to try and come back with my legs and arms. it would really suck to come back home blind cause of 2nd rate hooch. or whatever it is. i would say thanks to everyone for destroying mine and his dreams of gettn smashed over here. but you know what. what the hell. can somebody send me some yest in a care package. lol
IM SERIOUS ABOUT THE YEAST IN A CARE PACKAGE. CAN SOMEONE. SEND ME SOME
I use to make this all the time when I was in High School. It wasn't all that great but it sure did give you a buzz and it never harmed me in anyway. The bad taste was probably from lack of sanitizing everything but I didn't know that at the time. I now brew my own beer and have learned that you must sanitize everything. I may try making some of this shit again and see if it is any better now that I know more about how to do it correctly and have better equipment to do it with. If you're just looking for a buzz and don't care about the taste go ahead and make it as per this recipe but make sure you sanitize everything first. You can use a bleach type sanitizer but you have to thoroughly rinse everything which may contaminate everything. There are sanitizers available on most home brewing web sites and they do not require rinsing. Be sure to wait until the fermentation has stopped and then I would wait at least another week for the wine to clarify. Sanitize a syphon hose and syphon out some into a glass to see if it is clear. If not wait until it is. Use a sanitized syphon hose to remove the wine from the fermentation bottle. Do not pour it out or the yeast that has settled to the bottom of the container will mix in with the wine. I strongly recommend using a hydrometer to determine the proper amount of sugar to add. It will also let you know what the alcohol content is of the wine and can be used to determine when the fermentation process has stopped. A stabilizer should also be used for making wine especially if you are going to bottle it and not drink it right away. The Bottles MAY EXPLODE if you cap them if the wine is still fermenting or the wine will become carbonated. To learn more check out some the beer and wine home brewing web sites
I made 5 gallons of grape wine out of 15 juice concentrates, 1 pound of cane sugar, and 1 packet of bread yeast from kroger. I used a fish tank hose and jb weld and poked a hole in the lid to the jug and sealed it with jb weld. then ran the other end into a old pint bottle filled with water. After about a month i used a 1/4 inch hose and syphoned out the wine from the middle of the bottle. (lost about a half gallon. It was some of the BEST wine we ever drank. We got plastered and everyone that drank it said they wouldn't think twice about purchasing it from me if i ever made more. The trick is to syphon it from the middle and not to get all the sediment and the stuff floating on the top. I have all the expensive air locks and glass culligans, tablets, yeasts, from leeners.com,,, But the best i've ever made, I made from stuff that came from kroger, 5 gallons for about $22.
You can add some everclear (96 % alcohol from the store) to bring it to about 15% alcohol content. This will kill the bacteria and stop the fermentation process. Sure beats using nasty chemicals. This stuff might not have the best taste, but I bet it is still better for you then cheap store-bought wine.
Have you had cheap store-bought wine? The cheapest wine is typically the sweetest, and in my opinion, the best.
I wonder how these recipes would be with white grape juice.
Wine-making should be an enjoyable experience, regardless of intelligence or grammar. Promote peace.
I want to try making my own wine because the store bought isn't strong enough. Bring on the white lighting, lol not really.
Anonymous
man you guyz are out there. i make ok wine from grape juice pre made no preservatives. i make about 12litre for about 28 canadian dollars. there is no way to get die unless u try, still i use wine makers cleaner on everything why waste money,but its hard to screw this up.i would add sugar to your juice untill your wine and beer hydrometer reads your desired alcohol strength i add 1\2 packet wine yeast per 8 litres of juice leave this un covered for 5 or 6 days it will be fine i promise. then sypon your wine into new clean vesel glass prefered. cover top with two coffee filters secured with rubber band. leave it alone for 2 weeks. again sypon this leaving sediment behind, now test again with hydrometer assuming u bought one wou'll know how to use it there 10 dollars at most wine stores and a dollar per yeast packet. keep it clean after test if ready you can drink.the longer you wait the clearer it will be. if taste and smell doesnt matter to you pour 4 litres in a glass jug ad a half pound white sugar half packet wine yeast cover with coffee filter after 5 days on tenth day sypon and put in fridge for 10 days sypon and drink very strong stuff.
my grape juice wine is finger clear in 9 days is not bad tasting after 3 weeks. not 4 kids bad idea.
http://www.youtube.com/watch?v=YiiSh8vLo54
I did this with Giant store brand juice and its good & very strong
CAPTAIN GRAMMAR... you're my hero.
I used Goofle translate to translate what was said above in comment 14.Google said it was luithuanian though the translation still dosen't make much sence:
patches must be slangute IDET in the water and the air will go out of the bottle oh bottle will not daunas
You don't want to boil it. Alcohol has a lower boiling point than water. It only needs to reach 160 degrees F to kill the bacteria in it. Keep it at 160 degrees for a minute or two, that should do it. It's the same concept as food.
I did this at home in my closet. I am a senior in high school. The product is deffinetly something i would not drink as an adult and anyone who knows wine would probably spit it out. However for someone that doesn't have a lot of money and is not old enough to buy booze it does its job (gets me and my friends wasted). Instead of poking a whole in the top i put a tube in the top glue it so its air tight and put the tube in a bucket of water. This way the CO2 can get out but no air can get in. Leave it for two weeks take it out strain it and your ready to go.
Putting the "Tube" into a bucket of water is a good idea. You can get an "AIR LOCK" which does the same thing but without all the tubing and extra water container.
I made 25 gallons (5g carboy filtered water containers) of hand picked Oregon forest blackberries this past July/August (Season for picking). And tastes as good as any quality Pinot Noir (but imo, better!).
Study the type of YEAST you are using, as some types will yield a higher alcohol AVP (I.E. up to 18%). As most Yeasts will only Yield about 13%. Try "Vintner's Harvest" packaged Yeast "SN9 Saccharomyces Bayanus" if you want 18%. Wine Yeast Chart > http://www.lallemandwine.us/products/yeast_chart.php
none of you have a clue what you are talkng about.
There is nothing dangerous about home winemaking. I've been doing it for years.
This guy's methods are crude, but his wine isn't going to hurt anybody. If you want to make it taste good, get the right equipment, and use wine yeast. Juicy juice actually works great for winemaking.
I can't see the reason why all the children are complaining. I honestly agree with a few of the people in here that this is dangerous, but they definitely over exaggerate it. It is only SLIGHTLY Dangerous. If you really want to think about why people add more sugar, then here is the answer: People like strong Alcohol, when the yeast take in the sugar, they produce more alcohol. Increasing the alcohol percentage. If you really don't understand this then you should take your borderline MR bullshit out of this site. We are respectable people trying to find solutions to common issues. So don't plague the site with stupid comments like getting your children drunk and raping them. Get your stupid shit off this site. You wanna do that shit, turn yourself over to 5F for being mentally fucked up. I enjoy what this site used to be, it's a shame to see that there are now commentators who post stupid childish responses. Those of you who have taken this seriously and have put forth your experience. Thank you. You are the only hope this site has left of people who actually care to make a difference. I would also like to thank the poster who left the information with the frozen fruit juice. I agree with you that it would be the safest way. Thanks for sharing your knowledge on the subject. Everyone who is serious, have a nice day. Immature children, go home and cry to your parents how you were just taught some respect from your elders. Little punks.
Only ignorant half wits would degrade the process of home made wine. Call up your local brew shop and ask them why they've been so successful over the years. If you do it right, You end up with much better wine than the costly overpriced shit. My Blackberry Wine at 18% alcohol is much cheaper to make (hand picked organic from Oregon Forests) and tastes better than any Pinot Noir I've ever had, and I've had some of the best.
Use a thick glass carboy with air lock (plastic bottles allow Oxygen in to contaminate the alcohol) and use sterilized clean equipment to keep bacteria and mold out). Then use a professional Wine Yeast (not bakers yeast) and there is absolutely no danger in drinking it if you have a brain and do it right. It's SIMPLE!
Read my instructions on previous posts.
Prison Wine? yeah, only if you lack the necessary tools to do it with. Don't Be A Tard!
Jeez, after reading all this stuff from all these experts, I decided to keep buying 1.75 litres of Shiraz from Australia for 12 bucks. Sounds like it'll be cheaper and a helluva lot better...safer, even. -- A Lazy Old Fart from E. Bumfuck, TN
"Anyone that can drink alcohol already would not try this because its ridiculous."
One of many mind-blowing comments. I don't know why we're getting stressed over it though, let those paranoid fools stick to paying ludicrous amounts for shop-bought booze.
Personally, I'm going to stick to making my own.
I started with similar methods to these. It IS crude, but it does the job and is the perfect way of getting into a superb hobby. I wanted to use homegrown fruit for wine-making, but I thought it might be too difficult (A lot of people make it seem outrageous to brew your own alcohol!) so I tried it with cheap ingredients first.
Now I brew wine and beer all year round and rarely have to pay for it. A great hobby with great benefits.
*hic*
Well *hic*, I just have to say, You are one of the more normal minded commentor's. And sad to say, not everybody is gifted with "Common Sense"
1st Great Reason for making your own alcoholic Beverages, Corporations don't have a monopoly on "Making Your Own" for one, it's a Great "HOBBY" if you have the simple aptitude, especially if you grow your own fruit. And 2nd Great reason, Why pay "Exorbitant" high prices for a quality of drink you can make yourself for penny's on the dollar? It's also been my experience, I actually like my brews better than the "HUNDREDS" of brands I've tried over the years. My hand picked "Organic" Oregon "Forest Blackberry" wine blows away any expensive Pinot Noir Grape wine I've ever had, but tastes very similar.
Hey you can do it just fine. I found a site on how to make stuff. Some english fellow showed me how to and I used orange juice. Got my butt jacked up but had a hell of a hang over the next day. I made a gallon in a milk jug and cooked it for a week.Make sure to sanatize container and ballon with bleach first.
I have just finished setting up my first batch of hopefully soon to be grape hooch. I am going to use the gallon milk jug and balloon method again as it worked fine the last time. Orange juice works well but all I had this time was a can of 100% grape juice. I use red star baking yeast it works well. Make sure you filter at the end of cooking to get all the yeast out. also I use a cup of sugar to help it out. To all you wine connoisseurs this is making hooch not vintage wine so get a life. This stuff don't taste great but after the second glass its drinkable kind of tastes like dirty socks and I didn't even use a sock. Cheers.
Comments based off the mentality such as the two quoted above me are exactly why people get sick, or criticize the practice of "Do it yourself" Wine making techniques. Use only as a last ditch effort and you don't have the aptitude or you find yourself completely destitute, desolate and without the ability or affordability of anything better. Namely in Jail or Prison.
Go the extra mile and get approved wine yeast, and sanitizer. It's cheap! and there's a good reason for it, then follow the directions that many (including myself) have given in (in detail) some of the comments well above the last two.
Remember, the Thread Topic is "How To Make Wine Out Of Grape Juice" not OJ or something imitating Dirty Socks.
So do us all a big favor and go start a "HOOCH" thread somewhere.
I am happy to see I upset the natives. Actually I have just been conducting experiments as I am thinking of investing in the proper equipment but first I wanted to see how the process works. The fact is that the orange juice system works not verry good but it does work. I am sure people like ace there didn't do any experimenting before they went and bought there equipment. As for the creation of methanol as long as you don't use wood in the process its not a big issue. as for my latest experiment I am on day 2 and the grape juice is taking on a red hue bubbling rapidly and taking on the smell of alcohol.Replaced balloon and took a sample. It has taken on the flavor of a very tasty whine cooler. Closed mindedness breeds ignorance, ignorance breeds fear.
Oops have a typo better correct the proper spelling is wine.
What's to practice? Get some real "FRUIT" grab some quality "WINE YEAST" from the local internet or town Brew Supplies. Clean your tools, Squish n' smash the fruit, add sugar/water and yeast (activated) in warm wate and do it right the first time....Yes, I agree, IGNORANCE DOES BREAD FEAR!
Why waste your time making shit, when you can have "GOOD SHIT"
btw, I was much more impressed with the more thought out last response. At least you know how to save face.
acecool I ordered a " compleat wine making kit from quality wine and ale supply yesterday figured if I was going to do it need something better than a milk jug hooch experments are over. Looks like a good kit inclueds a 7.9 gal first ferment bucket with grometed lid 6 gal better bottle carboy, recipy book,no rinse cleaner,36 bottles,cooker corks, degassing rod? hydrometer,18 inch spoon,fermenting thermometer? air lock and a bunch more toys. Will have to learn to use them I guess. It also comes with a vintners reserve merlot "starter kit that says it has everything needed. The juice comes in a bag so i dont know if it has fruit in it have to wait till it gets here next week. In youer opinion does it sound like a good kit for $200.00 let me know.
Damn I forgot to spell check as i am pretty excited about the new hopefully Hobey.
My bad forgot spell check pretty excited waiting for my kit.
Now that I have the right equipment coming how do I use it. From my research I know how to use some of it. Now your kind of on the hook to show me how to do it right.I will get my " kit " now I may need some real help. Are you up to it. what is the thermometer for. How do you read the hydrometer I am sure the book will tell me but you have done it a few times according to your post. If they send me just juice is it different than real fruit. Give me some info thanks.
Just got wind of this just now, so hang tight. First off, Read the book. And if you have any questions, the place you bought it from should be held responsible to tell you what you need to know, not me. The internet has plenty of info regarding the various tools. Too many to go through and really don't have the time to go through each and every one. Nothing personal, but my time right now is very locked. Of course you know that spending 200.00 bucks is profit for someone else. But for the tools/supplies needed saves you the time n' trouble of locating them all yourself which could have cost more in gas, time n' trouble in the long run.
Wish I could help more man, but unless I was there, it would consume way too much time than I have to offer trying to figure everything out over the internet. Sorry Bro
i take juice and just let it frement in my bathroom cupboard; cold and dark.
it took about 9 months for a bottle of pomegranite blueberry juice to reach my expectations; quite tasty
currently im trying cranberry juice as well which is frementing way faster
get a 4 gallon water bottle at Sam's Club. Buy a hydrometer. Get some good wine yeast. Get an air lock for your water bottle on the net or at a wine supply shop. Either buy a siphon or get some sort of tubing to siphon the wine out of the bottle later. To make the wine you can use any type of bottled juice: grape, peach/white grape, berry blend. Get 100% juice. Some high acid juices may need to have water added (such as cranberry and concord grape). Clean your bottle to sterilize it. This is important. Place your juice in a sterile container and float your hydrometer in it. There is a scale that will show in % (percent). This is the potential alcohol. You will want to shoot for about 13% you may need to add cane sugar to your juice to bring the potential to that level. Mix a little sugar in a small amount of warm - not hot water and allow the yeast to begin to grow for about 5 min. Add the yeast to the juice. Install the air lock, place the bottle in an area that will stay aprox. 75 degrees and allow it to ferment and settle for about 45 days. Remember when you first floated the hydrometer? It read 13% potential alcohol. Float it again and subtract your new number from the 13 and you will have the actual alcohol content. You should siphon off the wine into another container without stirring the dead yeast that has settled on the bottom of the jug. Allow it to set undisturbed another 2 weeks and siphon it off again. Do this until your wine has cleared. If you want to bottle the wine you can bottle it as is or sweeten it to your taste. However, you need to add potassium sorbate at the rate of aprox. 1/2 tsp per gallon of wine. This will sterilize the yeast and prevent fermentation for starting back up inside the bottle. If a bottle explodes the least that will happen is a mess. The exploding bottle could be deadly as well! Once you have made some very good wine this way, go to more internet sites and learn. Then advance to crushing your own fruit for your wine. I have been learning just how easy it is if you do it right. My future daughter in law has asked me to make the wine for their wedding. I will put my deep south wine up against any wine snob's high priced wine and win if you serve it to "regular folks"
How to make homemade hooch/wine
Get a gallon jug of water..empty the jug but save the water. Put 4 cups of white granulated sugar in the jug along with one package of yeast. Add in one can of unsweetened juice of any flavor. Fill the rest of the jug with water till about 1/4 away from the top of the jug. Put a large balloon on top of the opening and tighten with a rubberband or some string. Write the date started. Roughly in about 1 1/5 to 2 months it will be done. The ballon will expand fully and then completely deflate when it is done fermenting. Do not drink until the bubbles stop rising to the top and the balloon is fully deflated. Once that is done you will have some tasty homemade wine. Enjoy
All of you guys saying that home brewing is dangerous or poisonous or can kill you have absolutely no idea what you're talking about.
This, I thought was about hooch. Anyways homebrewing is safe and fun. Don't worry about drinking any fruit, grain, or sugury concoction. Use bleach diluted in water or boil all equipment that will come into contact with your solution " wert" whatever. Oh, DO NOT USE BLEACH ON METAL!!! It's best 2 use sume type of wine or beer yeast. Use bread yeast if you folks want maybe you'll brew some yet unknown Holy Grail!? Rember suger = sour and cornsyrup= sweet when your formulation has gone through the processes of fermantion. At worst you will get sick and vomit or it will smell so vile no one is going 2 drink it. At best it will exude a fruity eppervesence with hints of wood bark, and you will get drunk and all your dreams will come forth like a spring that flows.
Ok, the bleach and metal comment was intended for aluminum. It's ok to sterilize stainless with bleach water. Just get a kit for brewing like Mr. Beer. Their cheep when you consider the more permanent kits intended for long term use as hobby. Theirs a book on brewing beer I like called The Brewing Bible by Papazion. Once you know the basics then get cheep,gross, or weird like fermented carrots or jalapeño!!! Doh, gotta go my moms calling me.
Got lucky and just bought a plastic Gallon 7.5 Plastic "FERMENTER BASE" (Bucket) from "BREW-IT Company" (no longer in business) with snap on lid and Air Lock (all together) for 2.99
Just another option to GLASS carboys ;)
Can't you just boil it when it's done?
i read through this whole page and found alot of useful information. ive never brewed my own alcohol but the fourth is coming up and the economy is so fucked that a bottle of vodka will put me back 40 dollars and an 18er of even cheap beer is gonna cost me 18 dollars. storebought alcohol is ot stron enough to pay what theyre asking. i just put together a batch of not wine more hooch and am hoping it turns out good i got most of my info from this site. i didnt have juice i just used a gallon milk jug with 3 packets of baking yeast, about 3 cups of sugar and filled it a little over 2/3 with water, its been bubbling viciously for about 4 hours. im excited to see how it turns out. thanks to all you people on here who arent ignorent douche bags your information was extremely helpful. sorry if i misspelled anything.
-peace and love
-sammy
I followed this recipe verbatim and got some high potency hooch. It got my girlfriend and I good and drunk but people kept telling us our breath wreaked. Unusually bad hangover.
Oh Yea. Nothing like drinking ethanol! I prefer moonshine from my still...AFTER I cut it! or My Potato Vodka.
Anyhow, I found from testing, I just had to try this, that if you let it sit in a glass for a bit and then Flame it, it seems to burn off all the Bad Alcohols. By the way it's better than Brandy for Flambeing.
I checked this site to findout how my mom made it in 1942, when my dad was a storekeeper for the navy when "the boys were freaking boys".
She made about 12 bottles, and 1 was left in 1972. Me and an acquaintance opened it. It was corked (might have been parafinned-cork). The bottle had scum all-over inside & bottom 1-inch contained un-transparent-sediment.We decanted it carefully, to not stir-up the sediment. We both liked it. It tasted exactly like REUNITE'; which I didn't taste 'til ~1998. REUNITE' was extremely-frequently-advertised on TV from 1975 to 1985.
I didn't anticipate this to be a review, but, I do like REUNITE'(the store-shelf is often out of stock); where I live at,there is a different brand of same type, but it tastes like they added lead-sulphate or something.
I see all these different ideas on how to release the CO2 but no one has mentioned what I thought was the best idea. I just finished my first batch. It was very simple. All I did was pour a packet of wine yeast into a bottle of Welch's 100% grape juice. Instead of using a balloon or poking a hole in the cap I sealed the bottle with a rubber stopper and stuck on an airlock. Once it stopped bubbling after a few days I filtered it. Even after filtering the wine it was still cloudy with yeast. Honestly I didn't like the flavor at all. I had a friend over to "taste" it with me and neither of us could even finish a glass.
That's because the packet of yeast you used for a quart of Welches Grape juice was meant to make 5 Gallons. In other words, WAY TOO MUCH YEAST! Also, you would need to let the wine "Settle" for several days and allow all the must sediment (dead yeast cells, etc,) to gravitate towards the bottom. The bottle must remain completely still as not to stir it all back up. This can take a few days or even weeks depending on the type of wine your after. If you want to speed up the process, try using a Sparkolloid (Clarifying Agent). Once you've done this, you can siphon off the clear liquid into another container (Called Racking). This can also take a few days. The problem started when you poured an entire packet of wine yeast into a small container of NON PULP juice. Try making it next time with "REAL FRUIT". If you plan on using grape juice again, try just sprinkling a very small amount of yeast into the container. Once activated (in warm water), One yeast cell makes 8 yeast cells (and so on and so forth) per hour on avg.
If your serious about this, go here > http://winemaking.jackkeller.net/advbasic.asp
My friends and I did, basically, this same procedure. It turns out that a 1 dollar air-lock used on 6-gallon carboys fits on a juicy juice bottle. Other than that, a half packet of yeast, a little sugar (not much since the juice already has plenty naturally), and about 10 days to sit produces a pleasant tasting drink with about the same alcohol content as wine (if not a little less). Tasted like a very young, moderately dry red wine.
Years ago we made 3 bottles of "grape juice wine" using Welches frozen concentrate grape juice and yeast in a (3) gallon jugs. We drank the first 2 right away but we moved to a new residence before opening the 3rd. 7 years later we found it in a corner of our unheated garage. It was still sealed. We opened and tasted it and to our surprise it was the most delicious brandy I ever tasted. We used a large balloon for the fermenting process... NO hole, just allowed the balloon to fill and deflate. Once completely deflated we removed the balloons and put the lids on the bottles. It is SO worth trying. Nothing to worry about if the implements are scrupulously clean and care is taken to keep it so!
Right now, I have about 25 Gallons of wine fermenting. 7 Gallons of Peach Wine, 10 gallons of Apple Wine and 8 Gallons of Blackberry Wine. All made from crushed Organic Fruit right off the tree/vine (I also use a Pectin Enzyme to help break down the pulp (cells).
I also use Glass Carboys for Racking, Water Blocking Airlocks and Plastic Brew Buckets for fermentation. Sparkolloid Clearing Agent & Periodic Racking is essential to filtering out the sediment for clarity. For the best taste and/or Alcohol content, Use a professionally made WINE YEAST for the type of fruit your using. Some of my wines get as high as 21% Alcohol by using the proper yeast.
When comparing my fruit wine to store bought, my homemade "Outshines" the competition by far! Less watered down and fruitier tasting, not to mention, a much higher alcohol content. Closer to brandy than wine imo.
My 3rd year now, and it just keeps getting BETTER! OH YEAH!!! ;)
ha ha I love the Captain Grammar!! I was gonna make fun of that paragraph but somebody beat me to it! fuckin 8th graders:)
You have to laugh at all the 'well-informed' idiots complaining about the dangers of this - people make home-made alcohol all over the world. In Scotland, Norway and Finland it's especially common and poisonings are rare (even with sugar wine made from just water, sugar and yeast) if some common-sense is used. People today are so detached from tradition and have views bordering on medieval superstition about anything they don't understand. The big booze conglomerates amd wine-makers are, of course, happy to perpetuate this nonsense. With a bit of experience from trying out different things home-made wines and ales can be tasty and cheap, and often just as good or better than every-day stuff from shops. I wouldn't necessarily recommend using grape juice, but why not if you like it.
Fantastic idea for you! Just throw a coffee filter over the top of your bottle of grape juice and add rubbing alcohol. Fantastic wine. Tastes great. Will kill you way faster than the crap you're making.
ThinkGeek.com has a $10 fermentation kit. Think wise, or fall victim to Natural Selection.
"LILLIAN SAID.......Fantastic idea for you! Just throw a coffee filter over the top of your bottle of grape juice and add rubbing alcohol. Fantastic wine. Tastes great. Will kill you way faster than the crap you're making."
The "Above Paragraph" is a perfect example of pure stupidity and utter ignorance, "A Fool Born Every Minute" if you will. But then again, it's quite possible the "STUPID" gene also runs in her family, therefore, Simple Wine Making techniques may have eluded them, having been too much information brain overload, resulting in the poisoning deaths of some of her relatives which has since spawned her crazed and delirious WARNINGS to others. Or then again, maybe she's been hit in the head once too many times with a baseball bat.
Visit your local Brew Shop for the necessary ingredients and information you need. It's a great hobby, and to be honest, It is very easy and very possible to make "BETTER" Wine than what you buy in stores once you know what your doing.
I am someone who is currently making a varient of this recipe and is old enough to drink (I'm 22 thank you). I have tasted store bought wine, both the inexpensive and the expensive as hell stuff. I have to say that even unfinished this stuff tastes good. I can't wait until it is finished. I had planned to wait until I had some basic winemaking equipment, but I was too impatient and went with the balloon over a gallon jug. YES it is a very crude method of making wine. No, it's not the best tasting wine I've ever had. However, it tastes decent and gets the job done. In addition, unless you really try incredibly hard there is no way to cause serious harm from this. I will however, be spending the $30 it takes to get actual winemaking equipment (If only to make this taster even better with less effort!). Oh, and by the way, Captain Grammer... I too have a hard time seeing people write with so many errors. But in all honesty, you need to take your high and mighty corrections, and shove them up your rear-end.
I tried it with sunkist orange soda instead of grape juice, poured it into a milk jug, used a cloth and rubber band on the top instead of punching a hole in the lid, let it sit in my closet for 3 weeks... worked great, tasted great. like a few people have said, the yeast dies when it gets alcoholic enough.
by "tasted great," you mean on the scale between mouthwash and steel reserve, right?
I just tasted a glass of my very first batch of homemade wine.
I used Ocean Spray 100% Juice, bread yeast, and a cup of brown sugar.
The wine is dry but tastes much better than boxed wine or that awful stuff they make in stockton.
Total Cost:
$3 - Juice
$0.50 - Yeast
$0.10 - Brown Sugar
-----------
Total- $3.60
for 1.5 liters of wine
That's half the price of franzia and it tastes better.
A balloon is probably the best thing to use for fermenting, though you should wash the balloon first as it may have lime dust on it.
I used a condom.
you do not need yeast to make wine!what you do is let some orange juice ferment in a 20 oz bottle,you dont need a full bottle fill it up half way,add a little sugar,couple tablespoons and let it sit until it starts fermenting,thats what we call a starter.after about four days pour it into your grape juice!make sure the grapejuice you use does not have any preservatives or you are fucked!for every gallon use a pound of sugar!you will have to burp your jug the ballon works greatkeep at room temp as soon as the sugar is gone from the bottom of the container you have gerape goose!the shit might be rotgut but its more potent then anything you caN BUY
OK, Here is what my Dad did. he did the welsh grape juice with bread yeast. around 2 gallons. Then he takes a cook pot that has the nipple on the top and hooked up a copper tube then takes it through a 3liter bottle filled with ice. then the copper tube goes to the holding container.
beer is good
Thanks mate... just dropped by. Will look for BIKE STN when we get to Seattle. Still in Buenos Airies.
who gives a fuck how it tastes, smells, or what it does to you? you're drinking it to get fucked up.who cares about the taste
stop being a vagina and pussing out cause "OHHH i'll get sick." fuck that shit. be a man. drink up. bitch.
Buy a big bottle (Like 3 liters) of concord grape juice. Pop the top, pour a small glass. Drink glass of juice. Add a cup of sugar or two to the bottle of juice. Cap and shake. Throw in half a packet of something like Cotes De Blanc wine yeast. (Bout 50 cents). Leave bottle somewhere room temp and dark withy the cap slightly loose for about 1 week. When it is clear (Usually red instead of purple by now) pour it off very slowly into a secondary container being careful not to disturb the sediment at the bottom. You can drink it now... prolly best ice cold.
Ok, all i do is go buy 2 welches grape ( frozen ) from wall mart, one pack of yeast. 2 liter bottle and warm watter.
step 1. for every grape juice containter you pour in the bottle, add 2 cupps of water.
step 2. add 1/2 cup of sugar to a cup ( depending on how strong you want it)
then shake well.
step 3. pour warm water in a pan ( not much ) and slowly drizzle 1 packet of yeast in it, let it ( hydrate ) meaning all yeast should sink to bottom. then add 2 table spoons of sugar to yeast. then stir it. let it set till it bubbles to an inch high. then pour it in2 2 leitr bottle of grape juice you just added. and shake well again.. then take a ballon and twisty tie. poke couple holes in it, and set it somewhere warm ( wich will make it fermint faster.) let it set 4 two weeks or so, wine should be great to drink. ive never failed to make a good bach of wine, ( ps. make sure the bubbles stop bubbleing, this is how u know you successfully did it right.. comment an tell me how it worked.
i used a poked condom on top and it worked fine but with beer
I just have the grape wine bottle in my hands..wondering how to go about this..and resulted on this page as to how to make the wine... :)
Everyone here who is crying about bacterial infections and getting sick has no idea what they are talking about. If you go to the store and buy grape juice/apple juice/ whatever, it is protected with vitamin c to prevent it from spoiling. Then once fermentation has begun the yeast produce their own chemicals (alcohol, etc.) which help preserve the tasty soup for them as well. Anything that could spoil your wine after fermentation has been going on (wild yeast, bacteria, etc.) is not dangerous and will only make your wine taste off. Dangerous bacteria cannot survive with the alcohol. I regularly make apfelwein (apple wine) for my friends who love it. Easiest way is to just add a cup of sugar into the one gallon juice container which is food grade and sanitized already, and then add the yeast and crack the top a bit. Leave it for 2 weeks to a month when you notice that fermentation has subsided, and carefully pour all the wine except the stuff at the bottom the best you can(yeast sludge, which is harmless, just yeasty tasting) into your 2nd container(s) (screwtop wine bottles work nicely, or plastic soda bottles). If you want to carbonate it, just add 2 tablespoons or so of sugar to the container (per liter) and close it shut, gently shake a bit, and let it carbonate for a week or so. When pouring out of the container, again avoid the yeast sludge at the bottom and enjoy.
I masturbated with rotten fruit once. kinda tingles, but in a good way.
Wine of grapes juice create a good atmosphere in a party otherwise any special occasions. its really good juice for everyone.
Really too good wine we can use like a juice. thanks a lot.
Nice written about wine of grapes juice. really appreciating it.
It can be more better then now. but i liked it.
I DRANK DIS SHIT AN I PICKKED UP DEEZ FO HOOKAS AND SPILT MY SEED UP IN ALL A DEM> DRANK DIZ SHIT YALL IT MAKE MY DICK HARD YO!!! OG FIZZLE OUT MUH FUCKAS
Cap'n science can suck a dick. This guy just dropped some ten point words and named some compounds assuming that the people on this site would glance at them and go oh my god this words is like 12 letters it must be dangerous. Fusel alcohol is found in beer wine and spirits in differing concentrations, there is a lot of it in whiskey because of the spicy taste it gives. Acetaldehyde is an organic compound found all over the place in grains, bread and fruit. Live yeast?? Really? Live yeast poses as much threat to the human body as a chicken leg. The other things he listed are pretty much the same deal. Also I attend college for engineering and have taken multiple chemistry courses so don't even try to mention my education. BLOW ME!!
Look, I honestly don't care if this hurts me. I'm a fourteen year old girl with serious self-esteem issues, major depression, and no friends. I kinda need to get drunk. And seriously, I have taken several chemistry classes, this is not dangerous. The worst thing that might happen is that it'll taste awful. So really, let the young and depressed people drink away their sorrows. Or drink a healthy amount of wine. Screw you if you think I shouldn't do this, because, frankly, I need it.
@1st anon- 'It would be loaded with fusel alcohols, acetaldehyde, diacetyl, live yeast, and God knows what else.' You have no idea what you are on about son. Fusel alcohols are in all good whiskeys - it gives them important taste qualities. Acetaldehyde is a carcinogen, but it also happens to be in bread and rotten fruit (albeit in smaller quantities), and is a by-product when our bodies break down ethanol anyway - not great, buta n unavoidable consequence of drinking ANY booze. Diacetyl is also important to many commercial drinks in varying amounts, and as for live yeast..!! Maybe by now you're finished with your clown's chemistry class. Studying high-school or undergrad chemistry does not make you an expert on anything except repeating things parrot-fashion that you know very little about. Now get tae fuck.
Thanks for sharing with us this beautiful and informative post...
All you critics are useless. I made a very nice fruit juice wine using this technique, my only complaint is that an air lock is a must. You can make one pretty easily.
Here in Azerbaijan I learned from one hillbilly new method of making wine easily and with fewer ingredients, you need no sugar, no yeast no other stuff. You just take grape as much as you want squeeze the juice out of it, using no coffee filter just pour it into a plastic or glass bottle. After pouring it there you don't need a lid, just put a fingerstall on it instead of lid and leave it in a cool shady place (house is a perfect place)as the gas will gather inside the fingerstall will inflate and release it slowly and the process will be regulated by itself, open the bottle after 7-8 days run the wine through filter into another bottle and enjoyyyy!!!
Shut up you cheap faggots learn how to make meth...you'll make a lot of money......and it will get you a lot of pussy!!!!!!! LOL
More sugar equals more..........nevermind dumass! read your ignorant blog ....."carefully" EINSTIEN
Rite on ....I now gust whot euw meen.
When I was locked up 25 years ago in DYS Department of youth services in Ohio (TCY Columbus to be exact). We would take bread and grape juice and ferment us some wine. We did this in crappy conditions and i'm still kickin' :)
Eventually the alcohol in the brew will kill the yeast. 'Wine yeast' are bred to tolerate high amounts of alcohol (as opposed to common baking yeast); and even those cannot live in approx 20% alcohol.
Don't overthink it...
...adding more sugar than the yeast can turn to alcohol... will only make the wine sweeter and syrupy.. remember the yeast will die when it has made as much alcohol as it can tolerate. Think of it as adding sugar to a glass of dry wine... will only make it sweeter... not stronger.
If you want to make wine out of grape juice just simply let it ferment for a week and a half and its done.easy
Man. This guy has such a huge dick.
You're unintelligent
Take the above wine. pour it into a pot. Put a saucer in the bottom. Put a glass or stainless bowl on top of the plate, this will be your collector. Take a large stainless bowl that covers the pot, put it on, dome side down. Fill it with cool water. Warm on stove for a bit... the alcohol will evaporate, hit the cool steel, and drip into your collection cup. Best bet is to look in every so often and throw out the first bit to collect... that's your nasty bits, and fruit washes contain a lot of them. The rest will be Grappa. This is how the ancients distilled, before copper. I recommend you read up on it a bit before you try it... it's endlessly fascinating.
- The Demon Slick
If making vine by home methods is bad, and may lead to not drinkable alcohol, so why our ancestors from 1800 and further, always did it at home? And NOBODY died? hundreds thousands of years people lived 100+
years, more than now our average living? Because we believe fabric fast way is the best because it safe? Safe for them to make money faster, but not for your own health. You "eating" yourself more by buying products from stores, than either making them yourself. And it's even more delicious.
Only making homemade vodka may be harmful, because of different type alcohol - METHANOL, which may lead to mind neuron death, human may start seeing bad white dots through eyes. Methanol is used for biofuel. Methanol mixed with any oil is a biofuel.
we made wine in prison with more bacteria than you can imagine, left over bread and any sugar source we could get our hands on , in a trash bag under the bunk on the dirty floor and were not dead
Oh I'm blind! I'm blind! You're goody little two shoes! Goody little two shoes! - - - - - - Good - bad - I'm the guy with the gun.
Who you callin ho beatch
I make methanol in the morning after drinking this crap
Thanks to the brain for the lesson in whatever the fuck you're talking about. Yea I need all that to make wine.
Lotsa spit. Good for making wine too.
I need t.p. for my bung hole
Probably mixed with her woman yeast as long as it wasn't infected
Is it more easier though? THAT is the REAL question
The main problem is making sure air doesn't get in, or your 'wine' goes sour and turns into vinegar. If you keep an eye on it, you can put the whole thing into a plastic bottle, use a hypodermic syringe to make a hole in the top, and then drop the whole thing (almost filled with liquid) into another water filled contained, so it drops to the bottom and is underwater. But this is hard to do. Otherwise, make wine from orange juice, which is both cheap and already slightly sour so you don't notice a bit of vinegar!
how dare you always do this to me and to people too powerful to defend yourselves. it is wine MAKING not wine THOUGHTFULNESS. think on that next time you cross the road. two mice fell into a bucket of milk...but it was in the middle of a forest, and nobody heard, so they just got out after a while. when will we stop playing the monarch and actually start wrapping things up in soft lint-free cloth? until then we're not better than the animals we're trying to murder.
This is a wonderful blog with great information and a great way to make wine. Whatever anyone wants to call it, it is worth a great hobby and worth it in hard times or even for trade, sure beats trolling and degrading what the blogger was being helful on but eh, each to it's own, I love it and am on day four of three bottles. Everyone should learn this trick I think so okay rant away! Or make yourself some wine! Peace out.
@anonymous (first comment) and also to Pomroy, since it's just C&P...You're wrong. First of all, the method given above is a quick and easy way to produce a mediocre table wine. Second, you can do it without the proper equipment but you'll most likely have a lot of sediment in your finished product. Third...what the 27th comment up from the bottom (anonymous at 6:55 AM) said. Fourth, whether it's commercial or homemade, wine takes at the very LEAST months to produce to high quality standards. What, did you think it took a few days? Sometimes it can even be a year or more that it's still in the fermentation and/or aging process before it's even bottled! You know not of what you speak.
When I don't have the fresh (or frozen) fruit on hand, this is how I make my wines. But I use bottled grape juice rather than the frozen concentrate. You don't need to add water since it's already in it.
~2 64oz bottles Welch's 100% grape juice (Original, Red or White - Original will get you a Kosher, Red will get you a merlot, White...still in the process but I believe it'll be similar to Chardonnay)
~2 to 2,1/4 cups grandulated sugar
~Wine Yeast - I use Red Star brand. Montrechet works fine but Pasteur Champagne is best for fruit juices (as well as all whites, some reds for fresh grape varieties)
~Campden tablet (or 1/4 tsp. Potassium Metabisulfite)
~2 TBS toasted oak chips - optional (for Original and Red juices)
1. Stir sugar into juice in large pot until dissolved (6qt works fine, but no smaller). Crush Campden tablet and stir into juice.
2. Heat 1/4 cup of the juice to 100-105 degrees F, add yeast, do not stir. Let sit for 30 minutes until dissolved and bubbley.
3. Stir yeast & 1/4 cup of juice back into pot.
4. Cover with plastic wrap and secure with elastic. Let sit for 14 days, burping as needed. (Ideal temperature for proper yeast developement is between 70-75 F so this stays out of the fridge and not in direct sunlight)
5. Stir contents of pot and pour into clean and sterile 1 gallon glass jug. Meanwhile, boil the oak chips for 15 minutes, let cool and place in a closeable tea bag or other sort of mesh device that can be closed. Fit with a clean and sterile airlock.
6. Rack wine with chips every 30 days into a clean and sterile jug until wine clears - between 2 and 4 rackings.
7. Bottle
That is a 2,1/2 to 4,1/2 month process just for a basic wine. Of course you can let it go longer after the 4th racking, leave it for 6 months to age with the oak chips...I'm too impatient.
Mix some jello in cold water,add it to your hooch to make it smooth
I can't stand it anymore,I've gotta filter it now I'm becomeing a hoochaholic
I lost my firt toof drinking this stuff that's when I learned to shit up
NORMALLY I DONT MAKE COMMENTS ON BLOGS OR WEBSITES BUT AFTER ALLTHE COMMENTS FROM PEOPLE WHO DONT KNOW WHAT THERE TALKING ABOUT I HAVE 3 BATCHES OF BUM WINE GOING AND AFTER 7 DAYS I TEST TASTED THEM AND THEY WERE GREAT TEN TIMES BETTER THAN A $8.00 BOTTLE I BOUGHT AT A LOCAL STORE TO ME THAT WAS UNDRINKABLE AND I AM NOT BLIND FROM MINE EITHER SO FELLOW WINE BREWERS KEEP UP THE GOOD WORK
First of all.....
1) you guys are really retarded... All of you!
2) people have been making beer, wine and moonshine since the beginning of time.... EVEN BEFORE PEOPLE KNEW WHAT BACTERIA Was!
3) it's all about taste... Cheap juice wine or expensive kits all have about the same ABV%.
4) who the F*CK cares if people make alcohol with whatever they want... If they want to drink it.... It's totally up to them.
I think that people can do whatever they want.... So let them be!
your just gonna get the shits
your just gonna be drunk with the shits
you'll be drunk with the shits
you'll be drunk with the shits
So many idiots who have no idea what they are talking about. Works fine. Been doing it for years. Never gotten sick. Never had the shits. The only problem is you get hooked on the hobby and upgrade to the real stuff. There will always be trolls.
so i have used some moldy bread about 3 pieces, 1 liter of cranberry juice, 1 liter of water, some cut up fruit and, about 1/2 cup of sugar i keep it warm and burp it every once in a while will this work
let me know apro4122@gmail.com
Lmao I love it when people answer their own questions!!!
Ingredients:
* 2 containers of 100 % grape juice (no suguar added) ...
* 2 (to 2 1/2 cups of sugar)
* 2 packages of Yeast (Fleischmann's, wine .. )
* Tape
* At least one hand ...
* Pour out 8 - 10 0z (or, more or less) ... of juice from each container ... (put aside)
* Add - 1 cup (or a cup and a half)? (depending on ABV) desired ...
* Put Caps back on (already sterile containers) ... shake, shake, shake (until sugar seems disolved)
* Remove Cap ... ADD 1 Package of Yeast to each contaniner
* Put caps back on ... shake, shake, shake ...
* Loosen Caps slightly
* Squeeze bottles (let AIR out)
* Use 2 Pieces of Tape criss cross ...(approx 2 - 3 inches in length) and cover both caps ...
* Put both Bottles (inside a big pan... or, atop towel ... in case of spillage - in Dark corner of (closet? or, Underneath Sink) where tempurature is relatively the same (not too cold ... not too hot)
* Wait.
* Anywhere between 3 - 15 days ... for all bubbles (fermenting) to seemingly stop..
* Take containers out .... and strain (what's desired) over (coffe filter atop strainer)
* Pour over ice (stir) and drink.
* Take remainder and ADD MORE SUGAR AND/OR A LITTLE MORE YEAST ...
* Put back in dark space (same situation) ....
* wait.
* give it a few more days ...
* word of caution: drink plenty of water ... may cause mild gas, upset stomach and wicked hangover ...
(depending on ABV) ...
* if you like: ADD MORE SUGAR (liquid sugar if avail) ..TO iced drink ... or, carbonated beverages such as gingerale (for mixed drinks) Or, squirt of lime or lemon juice ... exeriment!
* Keep containers clean and free of bacteria by keeping in clean, dark area.
* Can also bring MIX to almost boil (or warm it) and drink like a HOT cider ...
It's relatively inexpensive. It's always fun and creative ... learning new things ... Be cautious if not used to home brew ... can get very drunk.
* Please be over 21 (If not, at least have enough self esteem not to self destruct and harm yourself and others ...
* Be Wise and Don't Drink and Drive!
Good LUCK and Best wishes!!!
Let it sit the 14 days
How can this stuff be bad, back in Jesus's day, they crashed the grape for the wine using their feet.
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