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.)

Hey look at Captain Science over here. I say leave the wine making to Franzia, and visit www.andyaudas.com for gambling and tennis tips.

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