There is no secret to making wine. You just simply squash some grapes and ferment the juice until it becomes wine. But easy wine making doesn't necessarily yield fine wine. Good wine is an art that must be practiced, though it is easy to get started practicing.
One more important factor in easy wine making is choosing good grapes. You will need to choose about 50lbs of good grapes in order to make 5 gallons of fine wine. To start, you should purchase some large plastic vats from a wine supply store. You will place your choice of grape clusters inside this vat for crushing. Typically, and reportedly still practiced by the best wine manufacturers, crushing is done by bare foot. If you're not into stepping in grapes, easy wine making can just as easily be done in smaller sized vat with a potato masher, or even your hands. Be sure not to fill your vat more than 65% full. You will cover your vat under a towel for one day.
One of the things that you will need to be careful about is yeast. Excessive yeast in your grapes will cause your wine to ferment too soon. Campden tablets are a means of stopping yeast growth with potassium metabisulfite. The quantity of this ingredient is carefully measured. You can add the prescribed amount of tablets before covering your vat.
It is after a day of being under the towel that you want to add just the right type of yeast to your easy wine making venture. Be sure you add wine yeast, as bread yeast is an entirely different kind of yeast. If you're not familiar with wine yeast, there are two common types you can use for easy wine making, which are montrachet and prix de mousse. For the purpose of reference, your wine is referred to as "must" at this stage. As you stir the yeast into your must using your hands, be sure to check for any stems that could be left. You'll want to remove most of these while stirring.
Again, you will cover up your vat with a towel. After a day has past, you should start seeing a fizz on top. Cover and then wait another day or two until your must looks like it is boiling. You'll want to check it out each day after this until the boiling fizz appears to be gone. At this point it is time to get rid of any leftover artifacts from the juice, such as stems, skins, pulp, and also seeds.
Pour the remaining juice through a mesh bag into a strainer that leads into a wine barrel or glass carboy. You might want to squeeze the bag to get all of the juice out of the bag. You can purchase a wine barrel or glass carboy at a wine making shop or on the web. You should prevent your juice from getting into contact with air at this point. An airlock is a simple method to do this, while still allowing gas to get out of your container.
In less than 20 days the fizz should be mostly eliminated from your new wine. This is the point where you should rack your wine to eliminate the remaining yeast and grape bits that settle in your container. For the exact purpose of easy wine making, you can simply use a hose as a siphon to move the clear wine to another container. You should repeat this process after about 75 days, and again after about 100 days. Fill up your wine container.
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