Made 27 - 750ml bottles of wine!!

Thas an awesome idea

5 stars for you

Its actually very easy. Just make sure you keep everything clean with the sanitation liquids specifically for brewing. Hell, I figure each bottle of wine, less my time and work (which wasn't much) probably is like $2.00 each, maybe not even that... right now I'm at around 18-20% alc content...

Been pondering about making some for some time, i got stuck at getting the barrels or what its called you make the wine in, years back you could buy them easy at materialists stores and what not, have to look it up

You can do it without barrels, a food grade plastic carboy or even a glass one is what most kits come with. Barrels are usually for long term and add flavor, etc. This year my vine produced 65 lbs of grapes, which I cut with 100% non artifical sugar juice to get an additional 1.5 gallons, for a total of 5.5 gallons of pressed grapes and juice concentrate. Added some cinammon sticks, and really had some fun making my own blend.

You don't even need grapes, you can make wine from anything! Beets, carrots, watermelon, fruit, even onions!! Next year I may try beer, though I hear its a little more difficult...

All I know is I had a small glass the other night and WOW, knocked me on my ass... good stuff.

I make it from Welch's frozen grape juice concentrate -- you can use others, so long as it's 100% grape juice w/ no sorbates and sulfites.

Eight to ten cans of concentrate and five pounds of sugar will make 5 gallons of wine that is about 11 - 12% alcohol.

You just need that and 20-30 days to make wine that is at least drinkable!

Tell me more...

Interesting. 95% of my wine is usually pressed from my own vines, and only this year did I have to back fill in concentrates. I wonder why you are getting only 11-12% alc? For the past two years I have been getting approx 18%.

What do you want to know?

Not much more to tell ... google "welch's grape wine recipes" for the "right" way to do it.

You can do it with just the basics, but it's good to add the other things called for in the recipes (tannins, acid blend, yeast nutrient, etc).

And , of course, you need wine yeast that you sprinkle on top of the mixture (a half packet will do). Then just wait and let it do it's thing.

Oh, you also need a fermenting vessel with an airlock (keeps air out while allowing carbon dioxide from the fermentation to escape). I use a 5 gallon plastic bucket with a spigot, and a hole on top for the airlock.

That's most of what you need, along with some patience (longer you wait the better!).

Maybe because sometimes I cheap out and only use 7-8 cans of the frozen concentrate. Ten to 12 cans would be better ...

Could be the strain of yeast the OP is using. Some can continue to live in higher alcohol environments and keep on converting sugar to alcohol, while others die off at lower alcohol levels, producing a generally sweeter wine with lower alcohol. If I make mead w/ Red Star Champagne yeast, the alcohol content is quite a bit higher than if I make it with some other strain of wine yeast. It's way too dry for my liking though. I'll sacrifice a couple of alcohol percentage points for something that tastes a lot better any day.

I do have one question that maybe someone can answer, My grapes on my vine are a light green. This batch I used the vast majority of green grapes pressed and then back filled with 100% concentrate - very dark, red juice. The juice in the fermenter was actually a nice red color. However after it sat for almost a year, and after refining, and now bottling, I notice that the wine is a golden color. What happened, why the change in color? Maybe someone can answer that. Thanks!

I usually have to back add sweetner for flavor as if I don't its really, really dry. The taste is actually pretty good though. I added in some cinammon and other spices and its great.

How to do it.

Gotcha. Thanks.

I think I may try that! Doesn't sound too complicated. Tried making beer last summer, it was dreadful.

Just make sure you get StarSan (sterilizing agent), campden tabs, clarifier (ie, Sparkolloid), and yeast, and you should be good.