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Home wine making is not making moonshine. It will not cause you any more harm than consuming alcohol does. You will have few, if any, methyl alcohols that cause blindness. You would die from alcohol poisoning long before having to worry about this.  Almost all commercial wines contain sulfites. This Instructable teaches users how to add sulfites if needed. This may be left off if sulfites cause alergic reactions to you or those you want to consume the wine. You'll be able to make some of the stuff for this instructable but I fear that, if you want to keep this for long term, you'll be better off buying it commercially anyways.
Needed Ingredients for a better taste of Wine:
Fermented fruits with sugar, yeast and other preservatives are the major Ingredients for a classy Wine. Sanitation is one of the most important methods to make wine. If the yeast is the most important part in this instructable, then sanitation is the most important step. If not done, your "wine" will just turn out to be a giant jug of vinegar.
Why not sterilize?
Sterilize means to kill all life off a surface. Nothing survives. Sanitation means to reduce the amount of bacteria, wild yeasts etc to negligible levels. You will be hard pressed to sterilize unless you can fit all of your equipment into a boiling pot or can autoclave it.
 Pour half of a bottle of apple juice/cider into the container then put one pound of sugar into bottle and shake it to dissolve the sugar into it. Pour another half of a bottle of apple juice/cider in. Repeat again with your other pound of sugar. Pour your Sulfite (if needed) and yeast nutrient into that bottle, mix it thoroughly and then pour into the container. Pour in enough apple juice till you have about enough space for half a bottle of apple juice/cider. Save the bottles and wash them out. You'll need them for storing the finished product. Make sure you do a good job of cleaning them, as they will get gross very quickly.
Pour your yeast through the funnel into the mixture. This is referred to as "pitching" the yeast. Keep the funnel in the neck for the moment. Place it somewhere relatively cool (65-75F) and out of the way. Animals and kids love to play with the airlock, so it's best in the bottom of a closet, out of the way. If the foam junks up into any of them, do not panic. Leave it there for about 4-5 weeks. Once it becomes clear, it's ready for tasting and drinking. Some wines are quicker, some require longer. The key is to wait until it clears up. Remove the airlock and put the siphon into liquid. Make sure you do not let it sit on the yeast at the bottom of the container.
At this point, chill and serve your wine. Leave a little bit of wine at the bottom of every bottle to avoid getting yeast. Enjoy it in moderation. |
