Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe
3
Apr-09
I always had the desire to enjoy drinking something I made myself. Did a lot of researching on how to make wine at home and all I got was wine making methods which was meant to be executed in the USA which uses things like wine fermenter kit, hydro meters, capdem tablets and those kind of stuff which you don’t get here in India.
I wanted to prepare wine using just materials available in any standard Indian kitchen and not spending too much money. This search for the indianized wine making technique did not yield any results and I kept trying asking friends and relatives.
At last, I got the opportunity to talk to one pattima (old lady), mother of a good friend, who’s been making wine for years, got the recipe of ingredients, and proportions from her and she ran me through telephone the methodology, tips and tricks of the process. Within 2 hours of talking to her, I was all set to go!
This guide is for all you people out there, who like me, at least once, brew what you drink.
This guide will yield a minimum of 4 litres of wine. Caution: You need a lot of patience, You need to wait up to 42 days to get the wine ready and you will have to dedicate at least 2 minutes everyday till then to this process of making wine.
Ingredients:
Black Grapes: 1.5 Kgs
The grapes can be seedless, but definitely need to be black. There is a variety of grapes in which the inside is also black/dark brown, if you get that its good, if not the black grapes variety with dark green inside is also good
Sugar: 1.5 Kgs
Needs to be clean white sugar, try to get a good brand like parrys sugar which does not have any dirt or discoloration
Yeast: 15 grams
This you get in any spencer’s daily or any supermarket for that matter. Usually you would find it in the section where they stock essences, food colouring etc. It’s called “Activated dry yeast” , any brand and a small 25 gm packed would do (you need just 15 grams)
Whole wheat: 50 grams
Had a tough time getting this, all the supermarkets stock only 5 kg packets. Went to a normal palasarakku kadai (general provisions) and got it packed off.
Egg (just the white): 1
Veggies don’t get dejected. This is not really necessary. I was told this is just to create a good flavour. This can be skipped.
Water: 2.6 ltrs
purified water.
Materials / Tools Required:
Ceramic jar:
Big enough to hold 1.5 kgs of grapes + 2.6 lts of water + 1.5 kgs of sugar. Should have 20% free space after adding all this. Preferably must have a lid. Best bet is to use the oorga jaadi (ceramic pickle jar) or if you don’t have any ceramic jars, plastic or metal also would do. Should have a narrow opening because during fermentation, the vessel has to be airtight. So smaller the mouth, easier to seal 
Wooden pestle / masher:
This is nothing but the lowly wooden tool your mom makes to smash potatoes or paalak / keerai. We will use to smash grapes
Long wooden spoon:
should be long enough to reach the bottom of your wine jar.
Love and Support: Any quantity
Along with all this interest and support from other family members to make the wine making experience a memorable one
All the ingredients and tools required
The basic ground rule in wine making is keeping things clean and sterile. This to ensure that the brew does not get contaminated with bacteria which may spoil the brew instead of allowing it to ferment. If the brew gets spoiled only thing you can do is to flush it down the drain.
Ready, Get Set:
- Boil the water: Boil the water for at least 3-4 mins to make it as pure as possible and kill any bacteria or germs in it. After boiling let it cool. The water has to be back to room temperature before you can use it
- Sterilize the ceramic Jar: Simply pour boiling water in the jar till the brim and leave it for 5 mins to sterilize the inner of the jar. Remember, the jar I used was ceramic, so it could stand the heat. Don’t try this if you are using plastic jar
- Clean the grapes: Remove the stem of the grapes. Wash at least 3-4 times in water to ensure all the dirt/dust/chemical sediments from fertilizers and insecticides are removed. Drain the water; if possible spread the grapes on a wide tray to allow it to dry off the excess water.
- Clean the wheat: Clean the 50 gms of wheat with water, rinse 3-4 times and ensure they are dry again.
Cleaned and dried grapes
Rock and Roll – Part 1
- Put the grapes in the jar
- Use the wooden smasher to smash the grapes. The motive is to rupture the grapes NOT to juice them. So need not crush them so hard to juice them out, but ensure each grape is ruptured
- Pour in the cooled water
- Prepare the yeast: Preparing the yeast is simple. Just follow the instructions in the carton to activate the yeast. Take some lukewarm water (40-50 C), say 100 ml water, add 2 tsp of sugar (you can take some off sugar you have set aside already), and add the 15 gms of yeast into it (usually around 3 tea spoons) and mix them well.
- Pour the prepared yeast into the jar
- Add the wheat into the jar
- Beat the egg white and add it into the jar
- Add HALF the sugar into the jar.
- Use the wooden spoon to mix the contents. You need not try to dissolve the sugar. Just a couple of stirs so that the contents are evenly mixed.
- Close the jar with its lid and then wrap plastic covers on top of the jar to make the jar 100% air tight.
Pestle used to rupture the grapes
Wheat added
Closeup shot of the ruptured grapes
Covered and sealed jar
Stored in a cool dry place
Once you have done this, keep the jar in a cool, dark & dry place. But ensure the jar is accessible. Why accessible? Read on…
Daily Duties:
- From Day 1 to Day 21, even if you forget to brush your teeth, you shouldn’t forget to do the things below
- Daily, at a set time, you need to carefully open up the jar
- Use the wooden spoon to stir the contents, just enough that the contents are evenly mixed. Ensure the spoon is 100% clean and dry every time
- Close the jar back, make it airtight and put it back in the cool, dark, dry place where it belongs
This process has to be repeated for the next 21 days, Everyday.
Rock & Roll – Part 2
Here comes the important and little bit difficult part, where again, keeping it clean is the key. This needs to be done around the 22nd day.
Materials / Tools needed
- Large, fine holed filter. The ones usually found in juice shops
- Disposable Surgical gloves
- Somebody to help
Steps Involved
- Open up the jar
- Slowly pour out the contents of the jar into the filter.
- The filtered liquid has to be caught with another clean, sterilized vessel
- Glove one hand and squeeze out the soggy half-ruptured grapes, the grape skins and seeds through the filter
- Finally after emptying the jar, the clear filtered liquid will be caught in the vessel below
- Used the gloved hand to scoop put any sediments left out in the ceramic jar
- Then pour the contents of the vessel back into the ceramic jar
- Then add the second half (remaining) sugar into the jar and stir lightly
- Close the jar, make it air tight as before and put it back into the cool, dry, dark place
Filtering the brew
Squashing the grapes with a gloved sterile hand
Filtered Brew
Patience!! – Wait for another 21 days. The good news is that now no more or opening of jar is required. 21 days is the bare minimum. The older the wine gets, the better. Better means, its tastes better and more importantly it gets stronger!!
Taste it ……. Finally!!
- After a total of 42 days, you can open up the jar and gently take out the clear wine on top and fill it up in a sterilized glass bottle.
- Usually, the sediments are in the bottom and the clear wine on top. So its important you don’t shake the container too much and just use a small glass to scoop out the clear wine on top. Alternatively you can use a pipette or a siphon mechanism to do so
- You needn’t empty the jar. Just take out the clear wine from the top and close the jar airtight and put it right back.
- Keep repeating the process, till the wine lasts! Just ensure the jar is airtight everytime you put it back
- That’s it, you have officially made wine at home!!!!!
Absolut Wine just used the solid glass bottle of absolut vodka to hold the wine. The wine disappeared (gobbled up) within 20 mins of taking this shot!
Try Variations
In theory any acidic fruit can be used to make wine. Everything from gooseberries, pineapples, strawberries can be used to make wine. The basic fermentation process is as mentioned. So it’s up to you to try variations. You might be lucky to get a good wine sometimes, and other times it might get spoilt. But what the heck, trying is the fun. So please try variations and share the results so that others can try too. I am planning to try the same with white grapes next
Send me a bottle
Share the booze! They say joy spreads when you share it. Send me a bottle once its done. Will raise a toast for you when I drink it !!
Why you should make wine at home
- At less than Rs.200 for the ingredients, you get around 4 litres of wine. That’s the cheapest alcohol. Clean, pure, unadulterated liquor. And this wine IS STRONG and 600 ml or 2 ½ glasses guarantees a nice high.
- Home made wine, is certainly MUCH MUCH MUCH better than the Golconda wine which you get at TASMAC, which actually is not wine at all.
- Making Wine at home is really a wonderful experience and should be taken up at least once with the family.
- Wine is always a part of a celebration, plan ahead and make wine just in time for Christmas, birthday or anniversary
- Wine making is one of the oldest skills recorded in history and i suppose wine is the oldest alcoholic drink known to man. So be proud that you know how to make it
- Wine making is one of 75 things a man must do at least once in his life time (see slide 55).
Let me know your testimony of success and failures trying this. Also let me know if there are any ways to improve or tweak this recipie. Will be very happy to hear if there are any other recipies you may know. Cheers!
Tags: booze, home wine recipe, wine
April 11, 2009
Time 10:41 am
I came across your recipe the other night by accident. Now, I’ve got a jar of what will soon be wine sitting in my closet. I had to convert the measurements to imperial. I hope i did so correctly. It seemed that I used very little wheat, about a handful and a half. I am hoping that this wine is not too sweet. I know that the Indian palette is different from that of more western countries. I certainly appreciate the flavorful and spicey food, however I would suspect that the standard Indian wine might be sweeter than the standard Californian or Italian wine. I am not a wine connoisseur by any means so I will be happy if it gives me a decent buzz. It’s amazing that I can legally buy all of these ingredients, but if I mix them in a jar and keep it closed for a month I’m not legally allowed to possess it. Don’t worry, I’ll be responsible. Drunk driving is for highschool kids. I dropped out over a year ago. Thanks for the recipe.
April 11, 2009
Time 4:56 pm
hey! good luck! and let me know how it comes out. The sugar eventually turns in to alchohol during fermentation. The longer you keep it, more sugar converts into alcohol until there is no sugar left and more stronger and less sweeter your wine gets
April 21, 2009
Time 11:59 pm
Hey… One of the best posts for wine preparation… I caught up with the fever of home-made wine from one of my friends and have been surfing like mad for so many days… Today, you made my day!!!! Thanks a ton for the fantastic write-up (and the lovely pictures). I cannot wait till the week-end before I start preparing my own bottle… Your contribution is great… As you rightly said, there are thousands of videos and content on wine preparation and they only make you lose interest in “our interest”. Your narration and method of preparation is so superb and simple… I wish I could taste a little bit of your expert wine output… well… anyways, let me try my stuff and if at all I succeed, will write back to you and share the great experience…
Thanks a ton!!!
Ekanth
April 29, 2009
Time 1:21 pm
Thanks for such a informative and useful artical I have not seen on web so far. Infact I wanted to made wine in home, hence serching the net since couple of weeks, specialy in India. I got what exactly I was looking, from your artical. Many many…thanks for all your trouble and time you have spent to share this information with us. I sicerly oblised.
Have a nice day, and be continue to share your further expirences,
Thanks and regards,
Rakesh
May 27, 2009
Time 7:59 pm
Fantastic but simple explanation to treasure i have been searching.., I cant wait any longer to make my wine at home. Absolutely superb.. Thanks a lot for sharing.. God Bless
June 13, 2009
Time 2:58 pm
Hey There!
Just the recipe I have been looking for! And I got the exact same ceramic vessel at home and have been showing the images around to my parents. We are all very excited and hope to be having some good wine in a couple of months.
July 6, 2009
Time 7:25 pm
Hey did u used the baking yeast or the did u ger the wine yeast
July 11, 2009
Time 12:18 am
Hi!!! i had picked up loads of black grapes…. now ur recipe has given me the idea of trying my hand in making wine 4rm them… would keep u posted on the outcome….
thanks a lot for the simple and easy method….
cheers in advance
July 11, 2009
Time 8:11 pm
hi friend
million thanx for ur Home Made Red Wine Recipe, i have one doubt . how to make high concentrate alcohol wine
thanks
Arunkumar
July 12, 2009
Time 6:47 pm
hi
Million thanks for ur Home Made Red Wine Recipe
how to make wine with above 10% alcohol
thanks
Arun
July 15, 2009
Time 6:10 pm
hey, excellent explanation.. simple n informative…
Can i still make this without the wheat? y are we adding the wheat?
Cheers !!
July 28, 2009
Time 8:51 pm
hey , whr r u ??? i didnt wait for ur reply n made the wine anyhow.. i wnt to ask if anyone else has tried it the same way? nd yea aftr the initial 21 days can i refrigerate my wine ? is it okie to consume thereafter?
thank you
July 28, 2009
Time 10:54 pm
Hey Anna,
I guess you need to leave it at least another 20 days after the initial 21 days. End of the initial 21st day, filter it as explained and let it stand for at least another 20 days. This is because, the yeast in the brew wouldn’t have settled and might give an unpleasant taste.
Also wheat is just to stabilize the fermentation process. No harm if you leave it
Thanks
Timothy
August 8, 2009
Time 12:26 am
Hi there ! ,
Thank you so much for the recipe which i was searching for. I am starting to make it this week end.
Question: When should we add the egg white.
Suggestion: During fermentation i feel it would be better to allow carbon dioxide to escape at the same time without allowing oxygen to to enter the jar. This can be done by putting a tube(air tight lid for the jar with a small hole for the tube to enter the Jar) from the jar to a bottle which has water.When the tube is inside the water oxygen can not enter.
Thanks!
Joseph
August 19, 2009
Time 11:27 am
hey man waata recipe. was scrolling for this for more than a year wondering and waiting to get the so called kit. u made it simple. wella am gonna try it today and plz wait for my next post 42 days from now.
luv
josh
chennai
August 26, 2009
Time 3:13 pm
hey,
This is for all the people who tried making wine using the above method. FYI
1) I followed the procedure step by step
2) I left out the egg white
3) I recieved valuable advice from the website owner
Result :
I coudnt wait for the last 20 days to finish. It was almost impossible to belive I had made the best wine i ever tasted.. Awesome !!!!!! It was even better than the bottled chardony i had bought the other day.. … YIPEEEEEE.. Thank you so very much…:))
September 1, 2009
Time 5:52 pm
hey i was just waiting for preparing a home made wine but i have a doubt when to add a Egg(White)
Cheers
September 18, 2009
Time 3:03 pm
Hello Mr. Joseph,
You need to add egg white in the first process ie( when you add grapes, water, yeast, sugar and egg white)
Thanks
Helan
October 1, 2009
Time 1:12 pm
Hi KosuKadi, Thanks for ur neat and clear cut explanations. I have to try it. I will tell my experience after 2 months. Continue ur Job
regards Mani
October 1, 2009
Time 1:15 pm
I think u r a jovial peson. Excellent website name ‘ kosukadi’. NANDRI MEENDUM SANDHIPOOM
November 7, 2009
Time 6:53 am
hi, i am from gujarat, dry state,, so it is difficult to taste alcohol, but once on christmash i watching tv, then i knew how to enjoy home made wine, then i got recipe from internet 7 try to make wine home, i did not know taste of wine & never seen wine in my life,,, but when i distribute wine to my friend who know about wine say it is really same as get in market,,, last week i went to mumbai, from there i get red wine bottle, i taste ,, surprise ,,,it is same as i have made,,, i really happy, to day i visit your website & get more knowlege,,,, thanks ,,,, i
November 24, 2009
Time 12:11 pm
Thanks a Million, Kosu, I really appreciate your efforts to post this wonderful info. My wine is half way through, its really coming out so great, smells yummmmy, wow, u made our Christmas and New year taste ever better. Thank you from me, my family & friends. Bless you.
November 24, 2009
Time 9:38 pm
Hi KosuKadi ,Thanks a lot for ur information.
I followed ur steps and prepared. Next day when i opened it to mix it further(As per the procedure) ,there was some foam like thing here and there on the top.Is it usual ??
Thanks in advance.
November 26, 2009
Time 10:43 am
Thanks a million for this recipe, I will start right away so that I can celebrate a happy New Year 2010! Still I have a small doubt, is there any need to refrigerate the wine?? Perhaps before or after consumiing?? Anyway thanks and wonder if you know how to make vodka?! Bye and Advanced Happy Christmas wishes!
December 16, 2009
Time 5:42 pm
Hi,
Is there a license needed to sell homemade wine? If so can someone shed some light on it…
Thanks.
December 19, 2009
Time 6:45 pm
hi kosukadi,
thanks for ur receipe.
i read some where that \egg shells\ are using the begining stage along with yeast,eggwhite and sugar. egg shells are needed or not. ? is it harmful?
I shall be much obliged if u give me suitable reply to my question .,
December 27, 2009
Time 1:14 pm
In case I use egg for the sake of taste in the prepatration of red wine, what preservative to be used ?
December 27, 2009
Time 1:16 pm
in case I use egg for the sake of good taste and flavour, in the preparation of red wise , what preservative to be used? Please advise me.
January 3, 2010
Time 9:18 am
The wine I made last time turned out just fine. Actually, after the first 10-12 days, I tried the wine and it tasted really bad. I gave up on it and just let it be. My mom tried the wine out after about 2 months and she said it turned out great!
I am now going to try it again – properly.
I have bought about 10 kilos of grapes and am making it in one of those 50 litre water bottles…
January 20, 2010
Time 10:55 pm
hi there,
checked in ur recipe…it was very good.my mom makes wine ver y much closer to ur recipe.the difference is she adds two lemon instead of egg white!thanks pal
January 28, 2010
Time 7:12 pm
Just read what i am looking for past 6 months. A big thanks for the receipe.
Now I have purely indian rceipe for making wine with incredigents easily available at local store in Tamil Nadu
More over make me clear that \what are the symptoms that denotes the wine made is of good quality or it is spoilt one. i.e, how to find out that the process is on a right way ? Pls let me know how it will smell, or it will appear when opening the lid.
Thanking you / 28.01.2010
March 3, 2010
Time 9:09 pm
exactly what i have been looking for but a few questions
we stir the first fermentation process for 21 dayz….this is done to let oxygen in for fermentation….what wil happen if we do not do this and just let the carbon di oxide out using a thissle funnel….
how long can we keep the liquid in the jar in the second second stage till the alcohol starts turning into vineger….
can we store the liquid in wooden barrel or bucket and make it airtight to give it a woody flavour….
fermentation process will still continue in the bottles after transfer to some extent….how do i make the yeast dis-functional if i want to store the wine at room temprature….
March 4, 2010
Time 1:29 pm
Tried the recipe as such, but added a 100g of caramalized sugar to give it some different tase as well as a bit of water boiled with one tea bag in it to add color. Worked out well.
March 9, 2010
Time 3:48 pm
You should use only egg white. This is added to ‘clear’ the wine of all suspended particles to give you a completely transparent liquid. However it takes several weeks for the sediment to settle down. Temperature also matters. If it’s colder it settles faster. However grape wine does clear by itself completely if you give it time. Here you could skip the egg. Age the wine AT LEAST 6 months before drinking it. Matured wine tastes FAR better than young wine. Keep one bottle SEALED for a year and compare it with what you have drunk earlier !
March 9, 2010
Time 4:08 pm
Wine that still contains suspended dead yeast cells ( an opaque liquid ) tastes terrible ! That’s how it is before it clears. The lime that’s added by some people is to increase the acidity of the wine. All wines are acidic . The acidity also helps the yeast to function more vigorously. Typically the acidity ( pH ) is around 3.4 to 3.6. This gives it an edge to the wine. Without some acidity the wine tastes flat.
The first stage of fermentation required daily stirring and it must be covered with a thick cloth to prevent flies , dust etc from getting in. After that it is tranferred to a closed container with a one way air vent. That is air can go out but not enter. If at this stage air gets in , over time the wine ‘might’ become vinegar . To seal the bottle you can use an alternative..a deflated rubber balloon or other similar rubber material that’s available freely in the market ! This will expand as the gas forms but you can deflate it every now and then. It prevents entry of material from outside that could convert the wine to vinegar. Store in this container till fermentation ceases. Wait anothet two weeks and siphon carefully into another bottle and wait for it to clear. It’s always better to make at least 6 liters at a time . By the time you get a clear liquid after maybe three or four shiponing operations you will have only 5 liters left. Always store wine in a topped up bottle.
March 21, 2010
Time 6:42 am
Thanks a million, it was a wonderful experience making the wine, and ofcourse a lot of excitement also. I followed the steps except the egg part….the end result….. what a treat, the wine was superb!!!! Thanks a million.
March 22, 2010
Time 11:11 am
Though I am a teetotaller, I rate this presentation as neat and clear. Anyone could read this and prepare. Well, would not the fermentation smell make the neighbours doubt and complain? The same smell that we catch while passing by a brewery is similar. Am I right? We generally refrigerate the squash and juice syrups, why have you not mentioned this wine like that? Due to Chennai temperature, would not the prepared wine go extremely sour and get spoiled for consumption?
Please don’t laugh at my doubts. I read so many articles and blogs to gain knowledge.
November 25, 2011
Time 11:27 pm
Hey, i have tried making white wine n red wine both, also tried plum wine..both turned superb, but I did not add whole wheat and egg in it…Thanks i’ll try this recipe of your’s and see how different it tastes…thank you so much to share about this..even my recipe was handed down to me by my Aunt…
November 30, 2011
Time 4:15 pm
I was searching for a wine receipe for such a long time , i had vague recollections of how my mother used to make but the quantities were puzziling.
Thanx a lot for the same it sounds exactly as my mother used to make. will try forsure
December 3, 2011
Time 1:34 pm
hai finally i got simple method . thanks and great… can somebody suggest can we add more yeast and sugar.what will happen..
December 8, 2011
Time 7:07 pm
@Kishore
Well. I tried this. Theoretically more sugar , more alcohol, more high. Yes. But sadly, yeast has a limit of alcohol tolerance. So when the amount of alcohol in the wine reaches a certain limit the yeast stops working i.e stops fermenting and the rest of the sugar remains sugar and does not turn into alcohol. So you just end up with very sweet sugary wine. Adding additional yeast also does not help either. They all die
December 6, 2011
Time 10:21 pm
I followed the recipe and made some nice tasting gooseberry wine. After decanting the fermented juice and sealing it in a container I added the following brew to get a nice color and possibly precipitate the yeast cells. To make the brew I boiled normal tea powder and grated ginger with some cinnamon and add it to the fermented juice. In a few days all the suspended cells, and other colloidal particles just settled down at the bottom of the container. the color of the wine is a pleasant golden brown. I could have added more tea. I think the tannin in the tea precipitated the proteins in the fermenting liquid. I also used a large plastic mineral water container with a large opening which comes with a tap to make the wine. I find that it is a very convenient container. i can easily transfer the wine to bottles when I want to. Thanks again for a very easy to use recipe to make wine. Next time I would use a mixie to cut up the gooseberry a little without damaging the seeds. After 21 days I felt like I had to throw out a lot of sweet smelling fermented whole gooseberries. unlike grapes the gooseberries are hard and need some help in releasing the juices from the flesh. I am going to try the recipe with grapes now.
December 8, 2011
Time 6:51 pm
Gooseberry wine is excellent !! It has lot of medicinal / Health Benefits as well (Vit C, Anti-oxidants etc.) . You actually neednt cut the gooseberry at all. Just use it whole, it will get soaked up and during fermentation let out the juice.
December 14, 2011
Time 7:09 pm
thank u a lottttttttttttttttttttttt
December 18, 2011
Time 2:01 pm
hi there..
thanks for the step by step photographs…
we usually add a little spice to it…like cinnamon & cloves….you have got a nice color …ours is slightly light..
merry christmas!!
cheers
roshan
December 18, 2011
Time 8:29 pm
Hey bro, followed ur recipe with the eg white. Started on 03/12/2011 around the 14/12/11 which is 11 days all the grape layer on top started settling down and for the pat three days there is no more gas production. Is everything normal? Pls help…
December 19, 2011
Time 5:34 pm
Yes, @prince Joseph. If there is no CO2 generation, it means fermentation has slowed down. Nothing wrong
December 19, 2011
Time 5:25 pm
While searching for wine making tips, yours is definitely the simplest. As you have commented, that the yeast has a tolerance to how much alcohol it can withstand, is true. I had particiapted in a winemaking session a long time ago, and the quantity of grapes got changed without our knowledge, someone actually ate them, so when we added the sugar (equivalent qty) the end result, the wine turned out to be too sweet. Anyway, I intend to try out you method after my next stint at sea. Lets hope 2012 is a good year.
December 24, 2011
Time 12:43 pm
Thanks for the recipe.I am going to bookmark your page.I have another question.What are other 54 things apart from making wine a gentleman is supposed to know?
December 24, 2011
Time 7:09 pm
Hey … you recipe was so help full. I would like to deliver your cut. Please let me know where could i drop it.. my email is **Removed** and my phone is **Removed**
Tomorrow is Christmas. Try to see if you can contact me before that and i will make make your Christmas better with some wine. Cheers.
December 25, 2011
Time 7:10 pm
Well explained in a homely way. i am going to try this..
thanks a lot. i browsed for an hour for making red wine and found ur receipe as the best,
December 30, 2011
Time 1:21 pm
если готовое вино заморозить . и в результате заморозки удалим половину объёма воды, то получим эксклюзивное бренди!
December 31, 2011
Time 6:45 pm
“если готовое вино заморозить . и в результате заморозки удалим половину объёма воды, то получим эксклюзивное бренди!” is Russian. When translated it is “If wine is ready to freeze. and as a result of freezing water will remove half of the volume, we get an exclusive brandy!” according to google translate
Thanks @planton
December 30, 2011
Time 7:33 pm
i didnt use fresh grapes.bought 3kgs grapes 5 days ago kept in fridge and used on 6th day. dont know if its going to come out well.there is also no fruit smell.let see
January 6, 2012
Time 8:18 pm
Great effort. Thanks a million. I’ll give it a try tomorrow morning.
Can we use peach also?
January 11, 2012
Time 1:14 pm
Hi Kosukadi
thanks for the great reciepe. I had started mine with pineapples added raisins , cinnamon and cloves. let me see the results after 40 days
January 13, 2012
Time 6:08 am
Great. I always wanted to make Pineapple wine. But they say for Pineapple the process is slightly different. Since Pineapple isn’t as soft as grapes, you either need to blend it into juice before you let it ferment or boil pineapple chunks in water before you start the fermentation.
January 11, 2012
Time 1:15 pm
And also i had preparation going on for my grape wine
January 12, 2012
Time 2:31 pm
good recipe, but is it compulsory to add yeast,which i’m not finding ?
January 13, 2012
Time 6:07 am
Yes, Yeast is a must. Only with yeast does fermentation start. Fermentation makes the juice wine
Yeast is very easy to find. You can get it in any supermarket. Just ask for “baking yeast” / “bread yeast”.
January 14, 2012
Time 8:29 pm
This recipe is working really well. I cheated though. After day 9 I removed all the grapes and squeezed out the remaining juices. Tasted the wine and it taste drinkable hahaha
I have another recipe but a wine barrel is needed. Its with only grapes and sugar. Nothing more. Let me no if u interested
January 26, 2012
Time 4:28 pm
@Chris , please share the recipe with me. I will be interested (very interested
January 17, 2012
Time 1:14 pm
Hai kosu
thanks a lot .Iknow some basic knowledge.But on seeing ur receipe it is fantastic.
January 17, 2012
Time 1:19 pm
hai kosu
it is advised to use black grapes.But the picture shows pink grapes
why this kolaveri………. kolaveri……..Of course pink one is sweeter than blackone.
January 26, 2012
Time 4:27 pm
@Soman. Yes you are absolutely right. The true black grapes has the insides black as well. Unfortunately, it’s become very hard to find nowadays.
January 19, 2012
Time 1:08 am
hello admin….
We all are very thankfull to you…..for giving us the easy method of wine making….
I just started making wine yesterday…but…i used only little yeast (about 1 teaspoon)…therefore is it possible to add some more yeast the next day….???
Pls reply me soon
thankfully
saif
January 26, 2012
Time 4:26 pm
@saif , yes add it asap
January 20, 2012
Time 8:53 pm
hi bro
Pls tell me how your wine taste like ?? is it bitter or sweet or sour ??
How can i say that my wine turned great or failed ?
Pls reply
January 26, 2012
Time 4:25 pm
@saif , your question is like a blind man asking someone, how does the color red look
Just a joke!! Proper, commercial red wine (Shiraz) is a mix of say 40% bitter , 25% sour, 25% sweet & 10% woody IMHO 
January 24, 2012
Time 12:10 pm
Dear Kosukadi, You have got an excellent presentation skill, I’m impressed with your steps and procedures. So I have stated the red wine fermentation at home, today is the 3rd day, so far all looks fine. I followed all your MATERIAL except “Ceramic Jar”
I did not get Ceramic Jar (in Bangalore, I have searched for that in most of big and small shopping malls). Many have suggested not using plastic bottle as it gives a different smell.
Finally I got a CLAY POT (10 litter)!!! ,
CAN WE USE CLAY POT FOR PREPARING RED WINE?
If not, can I transfer the grape pulp to a sterilized plastic pot after few days of fermentation?
Expecting your reply ASAP, Thanks in advance.
January 26, 2012
Time 4:22 pm
@Joby, I suggest you stick to food grade plastic container, say a water can (food grade water cans are usually white/translucent) or a standard food grade plastic container if you can’t find a ceramic jar. Clay pots are porous so I don’t know how it will hold good for several weeks . But if you do try with a clay pot, please let me know how it comes up.
January 28, 2012
Time 1:32 pm
What should i do if wine fermantation seems slow after initial 6 days??
please reply
January 31, 2012
Time 8:44 am
@Chirag , how do you say that the fermentation has slowed down?
January 28, 2012
Time 1:56 pm
Hey brother. May I know how I can make gooseberry wine.
January 31, 2012
Time 8:44 am
@Prince , I am still trying to get my hand on a proper recipe, try it out myself before I post it here. Give me another month or two, will post it here for sure.
January 31, 2012
Time 1:08 pm
Thanks.
February 1, 2012
Time 12:32 pm
Use of egg white has been forgotten to mention, in the excitement of the recepie. Please give correct guidelines before publishing.
February 1, 2012
Time 3:44 pm
@Ashwin thanks for the valuable find. Post updated. Adding of egg comes in part 1 just after wheat.
February 1, 2012
Time 6:07 pm
Hi Kosukadi, thanks for this recipe. Yesterday have kept to ferment in two 3l jars. Excellent presentation of the recipe. Had prepared grape wine, apple wine and ginger wine some years ago. Renewed enthusiasm. can’t wait to taste and share the result., 2 QUESTIONS:: 1) Is citric acid required for this wine and can it be added at any stage? 2) Can I incorporate 2 oranges or lemons now on the 1st day of the stirring? Thanks.
February 1, 2012
Time 6:58 pm
@Fatima. Thanks for your comment. If you a recipe (even rough) for apple wine preparation, please send it to me. I will try it out and probably perfect it and post it here.
1) Is citric acid required for this wine and can it be added at any stage? => Definite no. Grapes are acidic by themselves.
2) Can I incorporate 2 oranges or lemons now on the 1st day of the stirring? => I have no idea why why you need to add these oranges or lemon. Again it’s going to increase the acidity. I don’t think this is required either, unless you have a specific purpose.
February 1, 2012
Time 6:23 pm
Isn’t 15 g yeast a little too much? or maybe not since you have made this wine.
February 1, 2012
Time 6:59 pm
@Fatima, the calculation is 5g of yeast for every 500 gms for grapes. It works for me. I guess you can stick to this ..
February 3, 2012
Time 4:27 pm
thanks your replies. Apple wine: trying to find that recipe,,,will post it here as soon as I find it.
February 4, 2012
Time 9:33 am
its been 15 days till now……
http://img189.imageshack.us/img189/3387/beforestirring.jpg
February 4, 2012
Time 9:45 am
@shaifal WOW!! This looks like it’s coming up really nice. Rich Color!!
February 4, 2012
Time 4:16 pm
Tnks this was helpfull,,i ve made once before but i did not open or shake the grapes by opening each day,..which came out well and very strong,,.(also added cedemon cloves etc for more flovor) and made 2 lts,……
now im doing exactly like yu said with egg but with 5kg grapes on 25lts biselery water can,..if turns out well im not sharing,.,else im coming back to you buddy
February 5, 2012
Time 9:29 pm
@UJJU, the opening and stirring is basically to let out the CO2 produced during fermentation and let some fresh air inside.
February 5, 2012
Time 7:18 pm
hi thank u for the recipe. i found the real black grapes with the black inside in hydearbad. i boufht a basket of it (roughly 10 kgs).i followed ur recipe .i started the wine on dec 20th . today i tasted the wine itis kind of sour and a bit acidic on the throat.am concerned is it ok. i want it more sweet. PLEASE GUIDE ME TODAYB IS AROUND THE 40TH DAY. HELP HELP IS THE WINE OFF IF A BIT ACIDIC.
.
February 5, 2012
Time 9:27 pm
@Malar , “acidic on the throat” , if you feel it on the throat , I am sure it’s alcohol (burning) and not acidic. With our Indian grapes, unless it’s super sour grapes (which you don’t get nowadays, everything is hybrid and sweet), you shouldn’t have problem of acidity. I am sure your wine should be okay.
February 5, 2012
Time 7:45 pm
thanx a lot bro….!!
This is my first time making wine at ma home….!!….just wanna ask u that….why we are adding sugar half and half later…??…
farm8.staticflickr.com/7021/6822904159_ed155cb3fa_z.jpg
farm8.staticflickr.com/7158/6822847237_509e5b20d2_z.jpg
this is the latest pic….all grapes are setting down…..
February 5, 2012
Time 9:28 pm
@shaifal, dude,when the wine is done, send me a sample if you are somewhere nearby
Your wine looks like it’s going to be amazing when it’s ready….
February 5, 2012
Time 9:31 pm
@shaifal, wine making is usually in 2 stages. Primary and Secondary.You feed the yeast with sugar in parts. Sugar is an excellent preservative. So if you add too much sugar in one shot, it will stop fermentation and kill the yeast. That’s why…
February 5, 2012
Time 10:34 pm
@kosukadi…..offcourse i do……em here in kerala…..where r u staying..??
February 7, 2012
Time 1:28 pm
@shaifal , I am here at CHennai. Just raise a toast for kosukadi, that’s good enough
February 5, 2012
Time 11:41 pm
Hi Kosukadi,
Firstly,thanks for this awesome presentation ur recipe looks very simple and do able .Was searching for yeast for abt one week now and got it today just an hour ago … I still have one question.. Black grapes earlier used to be the one’s with seeds and also tasted a little sour .. but now a days we find the tastes of both black and green grapes as same as green.. and are seedless so wat do u suggest to do in this case 1. To go with the blacks available in market or add sumthing extra to increase the acidity ??
February 6, 2012
Time 4:46 pm
Can u suggest a lil bit of variations that we can add in different batches to alter the flavour??
February 7, 2012
Time 1:35 pm
@Rony. You can try adding these. They add a subtle flavor and does not affect the fermentation of aging process anyway. Ensure whatever you add is pretty clean and as dry as possible. How much you add depends on the amount of flavoring you desire. Let me know how it goes….
also adds a bit of color. For one batch of wine, you may add 180 ml of dark rum
1) Orange Peels (Orange, Not Sweet lime)
2) Cinamon
3) Cardomom
4) Cloves
4.5) Dried ginger root. This gives great flavor
5) For the color, caramel works great and does wonders. It also has it’s own flavoring. Caramel is burnt sugar. Just search on the internet on how to make it. While making caramel, just ensure that you don’t add lime (like how in some guides they may suggest)
6) One other person adds dark rum after fermentation, before bottling. This she adds, because it increase the kick
7) In the US, in wine making supply stores, you get ready made flavors of different varieties and flavors. This advantage we don’t have here