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3Apr-09

Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe

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 KgsThe 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 KgsNeeds to be clean white sugar, try to get a good brand like parrys sugar which does not have any dirt or discoloration

Yeast: 15 gramsThis 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 gramsHad a tough time , all the supermarkets stock only 5 kggetting this packets. Went to a normal palasarakku kadai (general provisions) and got it packed off.

Egg (just the white): 1Veggies 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 ltrspurified 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 quantityAlong 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:

1. 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

2. 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

3. 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.

4. 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

1. Put the grapes in the jar2. 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

3. Pour in the cooled water4. 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.

5. Pour the prepared yeast into the jar6. Add the wheat into the jar7. Beat the egg white and add it into the jar8. Add HALF the sugar into the jar.9. 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.10. 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:

1. From Day 1 to Day 21, even if you forget to brush your teeth, you shouldn’t forget to do the things below

2. Daily, at a set time, you need to carefully open up the jar3. 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 time4. Close the jar back, make it airtight and put it back in the cool, dark, dry place

where it belongsThis 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

1. Large, fine holed filter. The ones usually found in juice shops2. Disposable Surgical gloves3. Somebody to help

Steps Involved

1. Open up the jar2. Slowly pour out the contents of the jar into the filter.3. The filtered liquid has to be caught with another clean, sterilized vessel

4. Glove one hand and squeeze out the soggy half-ruptured grapes, the grape skins and seeds through the filter

5. Finally after emptying the jar, the clear filtered liquid will be caught in the vessel below

6. Used the gloved hand to scoop put any sediments left out in the ceramic jar7. Then pour the contents of the vessel back into the ceramic jar8. Then add the second half (remaining) sugar into the jar and stir lightly9. 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!!

1. 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.

2. 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

3. 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.

4. Keep repeating the process, till the wine lasts! Just ensure the jar is airtight everytime you put it back

5. 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 VariationsIn 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 bottleShare 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

1. 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.

2. 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.

3. Making Wine at home is really a wonderful experience and should be taken up at least once with the family.

4. Wine is always a part of a celebration, plan ahead and make wine just in time for Christmas, birthday or anniversary

5. 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

6. 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!

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Tags: booze, home wine recipe, wine

Tags: booze, home wine recipe, wine

This entry was posted on Apr-09 at 8:00 am and is filed under booze. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

209 Responses to “Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe”

1.

FairfaxBluntSmokerApril 11, 2009Time 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.

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KosuKadiApril 11, 2009Time 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

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2.

EkanthApril 21, 2009Time 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

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3.

RakeshApril 29, 2009Time 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

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4.

IsaacMay 27, 2009Time 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

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5.

CliffordJune 13, 2009Time 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.

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6.

TathagataJuly 6, 2009Time 7:25 pm

Hey did u used the baking yeast or the did u ger the wine yeast

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7.

NehaJuly 11, 2009Time 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

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8.

ArunkumarJuly 11, 2009Time 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

thanksArunkumar

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9.

ArunkumarJuly 12, 2009Time 6:47 pm

hiMillion thanks for ur Home Made Red Wine Recipehow to make wine with above 10% alcohol

thanksArun

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10.

annaJuly 15, 2009Time 6:10 pm

hey, excellent explanation.. simple n informative…Can i still make this without the wheat? y are we adding the wheat?Cheers !!

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11.

annaJuly 28, 2009Time 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

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12.

KosuKadiJuly 28, 2009Time 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

ThanksTimothy

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13.

JosephAugust 8, 2009Time 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

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RAJAN.V.KFebruary 12, 2012Time 7:22 pm

Dear brother,I have visited so many sites to know about wine making. I think it can be used your idea as a sbstitute for airlock which I was enquiring where I can get it

Thank uRajan

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14.

joshAugust 19, 2009Time 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.

luvjoshchennai

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15.

annAugust 26, 2009Time 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 step2) I left out the egg white3) 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…:))

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16.

HelanSeptember 1, 2009Time 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

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17.

Helan ChellaiahSeptember 18, 2009Time 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)

ThanksHelan

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18.

manikandanOctober 1, 2009Time 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

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19.

manikandanOctober 1, 2009Time 1:15 pm

I think u r a jovial peson. Excellent website name ‘ kosukadi’. NANDRI MEENDUM SANDHIPOOM

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20.

navnit patelNovember 7, 2009Time 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

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21.

Babu NavinNovember 24, 2009Time 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.

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22.

JohnNovember 24, 2009Time 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.

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23.

Kiran Joshua DanielNovember 26, 2009Time 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!

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24.

ShawnDecember 16, 2009Time 5:42 pm

Hi,Is there a license needed to sell homemade wine? If so can someone shed some light on it…Thanks.

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25.

Alex MathewDecember 19, 2009Time 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 .,

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26.

govindan raghuDecember 27, 2009Time 1:14 pm

In case I use egg for the sake of taste in the prepatration of red wine, what preservative to be used ?

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27.

govindan raghuDecember 27, 2009Time 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.

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28.

CliffordJanuary 3, 2010Time 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…

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29.

susanJanuary 20, 2010Time 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

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30.

odiyfJanuary 28, 2010Time 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

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31.

PayushMarch 3, 2010Time 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….

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32.

RamMarch 4, 2010Time 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.

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33.

AshokMarch 9, 2010Time 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 !

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34.

AshokMarch 9, 2010Time 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.

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35.

gowriMarch 21, 2010Time 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.

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36.

chanduMarch 22, 2010Time 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.

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37.

KrithikaNovember 25, 2011Time 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…

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38.

seemaNovember 30, 2011Time 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

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39.

kishoreDecember 3, 2011Time 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..

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KosuKadiDecember 8, 2011Time 7:07 pm

@KishoreWell. 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

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40.

chakravarthyDecember 6, 2011Time 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.

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KosuKadiDecember 8, 2011Time 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.

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41.

anushaDecember 14, 2011Time 7:09 pm

thank u a lottttttttttttttttttttttt

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42.

roshanDecember 18, 2011Time 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

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43.

Prince JosephDecember 18, 2011Time 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…

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KosuKadiDecember 19, 2011Time 5:34 pm

Yes, @prince Joseph. If there is no CO2 generation, it means fermentation has slowed down. Nothing wrong

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44.

JayantDecember 19, 2011Time 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.

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45.

ParashuramDecember 24, 2011Time 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?

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46.

SridharDecember 24, 2011Time 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.

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47.

red wineDecember 25, 2011Time 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,

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48.

platonDecember 30, 2011Time 1:21 pm

если готовое вино заморозить . и в результате заморозки удалим половину объёма воды, то получим эксклюзивное бренди!

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KosuKadiDecember 31, 2011Time 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

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49.

selvaDecember 30, 2011Time 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

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50.

Shankar SenguptaJanuary 6, 2012Time 8:18 pm

Great effort. Thanks a million. I’ll give it a try tomorrow morning.

Can we use peach also?

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51.

Jeyavel AravindanJanuary 11, 2012Time 1:14 pm

Hi Kosukadithanks for the great reciepe. I had started mine with pineapples added raisins , cinnamon and cloves. let me see the results after 40 days

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KosuKadiJanuary 13, 2012Time 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.

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52.

Jeyavel AravindanJanuary 11, 2012Time 1:15 pm

And also i had preparation going on for my grape wine

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53.

arishiJanuary 12, 2012Time 2:31 pm

good recipe, but is it compulsory to add yeast,which i’m not finding ?

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KosuKadiJanuary 13, 2012Time 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”.

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54.

chrisJanuary 14, 2012Time 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

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KosuKadiJanuary 26, 2012Time 4:28 pm

@Chris , please share the recipe with me. I will be interested (very interested

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mayMarch 23, 2012Time 1:14 am

Yes please – share your recipe…….I’m also trying out me own recipe….

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55.

somanJanuary 17, 2012Time 1:14 pm

Hai kosuthanks a lot .Iknow some basic knowledge.But on seeing ur receipe it is fantastic.

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56.

somanJanuary 17, 2012Time 1:19 pm

hai kosuit is advised to use black grapes.But the picture shows pink grapeswhy this kolaveri………. kolaveri……..Of course pink one is sweeter than blackone.

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KosuKadiJanuary 26, 2012Time 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.

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57.

saifJanuary 19, 2012Time 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 soonthankfullysaif

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KosuKadiJanuary 26, 2012Time 4:26 pm

@saif , yes add it asap

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58.

saifJanuary 20, 2012Time 8:53 pm

hi broPls 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

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KosuKadiJanuary 26, 2012Time 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

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59.

JobyJanuary 24, 2012Time 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.

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KosuKadiJanuary 26, 2012Time 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.

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JobyFebruary 14, 2012Time 8:06 pm

Dear KosuKadi,On the fourth day I have transferred the wine pulp from clay pot to a good quality plastic pot, as the clay pot look wet always and the smell was spreading across the rooms.I experienced never try make wine in clay pot.Good news is on the 22nd day successfully I have filtered wine with the help of cotton (long towel), I poured little portion of wine on to sterilized cotton and squeezed it off to remove the waste, repeated it for 10 to 15 times. That looks easy and better compare to other filters.So far was no collapse as I was using glows and sterilized materials, also wine smelled good.Now my phase-2 of wine preparation is in progress, (I have to wait for another long 22 days )I’ll keep you posted, Thanks.

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KosuKadiFebruary 17, 2012Time 11:09 am

@Joby Patience pays The wait will be fruitful !

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JobyMarch 14, 2012Time 10:30 pm

At last im successful.got a excellent and tasty wine. I will give u 100 out 100 rating.

60.

ChiragJanuary 28, 2012Time 1:32 pm

What should i do if wine fermantation seems slow after initial 6 days??please reply

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KosuKadiJanuary 31, 2012Time 8:44 am

@Chirag , how do you say that the fermentation has slowed down?

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61.

Prince JosephJanuary 28, 2012Time 1:56 pm

Hey brother. May I know how I can make gooseberry wine.

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KosuKadiJanuary 31, 2012Time 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.

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62.

Prince JosephJanuary 31, 2012Time 1:08 pm

Thanks.

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63.

Ashwin BaptistaFebruary 1, 2012Time 12:32 pm

Use of egg white has been forgotten to mention, in the excitement of the recepie. Please give correct guidelines before publishing.

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KosuKadiFebruary 1, 2012Time 3:44 pm

@Ashwin thanks for the valuable find. Post updated. Adding of egg comes in part 1 just after wheat.

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64.

Fatima PovoFebruary 1, 2012Time 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.

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KosuKadiFebruary 1, 2012Time 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.

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65.

Fatima PovoFebruary 1, 2012Time 6:23 pm

Isn’t 15 g yeast a little too much? or maybe not since you have made this wine.

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KosuKadiFebruary 1, 2012Time 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 ..

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66.

Fatima PovoFebruary 3, 2012Time 4:27 pm

thanks your replies. Apple wine: trying to find that recipe,,,will post it here as soon as I find it.

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67.

shaifalFebruary 4, 2012Time 9:33 am

its been 15 days till now……http://img189.imageshack.us/img189/3387/beforestirring.jpg

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KosuKadiFebruary 4, 2012Time 9:45 am

@shaifal WOW!! This looks like it’s coming up really nice. Rich Color!!

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68.

UJJUFebruary 4, 2012Time 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

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KosuKadiFebruary 5, 2012Time 9:29 pm

@UJJU, the opening and stirring is basically to let out the CO2 produced during fermentation and let some fresh air inside.

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UJJUFebruary 8, 2012Time 2:02 pm

i heard fresh air contains bacteria which are harmfull to yeast,which converts into vinegar instead of wine so keeping air contact to its minimum..thats why im using virtual s tube(pipe with 1 end to can and other inside water) to let carbon dioxide out,..il try to upload its pic if any way possible

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UJJUFebruary 8, 2012Time 2:39 pm

ok this is my making,,i covered with cloth because i thought wine is made in room temperature and dark place,.,correct me if wrong

http://postimage.org/gallery/89d2la4/

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KosuKadiFebruary 8, 2012Time 10:34 pm

@UJJU you are right with your idea of keeping it airtight and the water+pipe idea. I use a 3 piece air lock which I got out of ebay (USA) which works on the same principle. It’s fun to watch the air bubbles coming out as fermentation happens. However, for home use, it is not really necessary provided you keep the container in a clean, healthy place. I have done several batches without the airlock and they all came out perfectly fine.

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69.

MALARFebruary 5, 2012Time 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..

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KosuKadiFebruary 5, 2012Time 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.

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70.

shaifalFebruary 5, 2012Time 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…..

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KosuKadiFebruary 5, 2012Time 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….

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KosuKadiFebruary 5, 2012Time 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…

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shanmuga rajeshFebruary 8, 2012Time 12:15 am

hi sir i did everything exactly as u said.i have a problem now i am leaving out of town with my family so i would not able to stir it as per your first part for 5 days is it okay or it will spoil the wine.Please advice sir

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KosuKadiFebruary 8, 2012Time 10:34 pm

@rajesh . 5 days wouldn’t cause any damage. Don’t worry!

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71.

shaifalFebruary 5, 2012Time 10:34 pm

@kosukadi…..offcourse i do……em here in kerala…..where r u staying..??

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KosuKadiFebruary 7, 2012Time 1:28 pm

@shaifal , I am here at CHennai. Just raise a toast for kosukadi, that’s good enough

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72.

DeepakFebruary 5, 2012Time 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 ??

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73.

RonyFebruary 6, 2012Time 4:46 pm

Can u suggest a lil bit of variations that we can add in different batches to alter the flavour??

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KosuKadiFebruary 7, 2012Time 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….1) Orange Peels (Orange, Not Sweet lime)2) Cinamon3) Cardomom

4) Cloves4.5) Dried ginger root. This gives great flavor5) 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 also adds a bit of color. For one batch of wine, you may add 180 ml of dark rum7) 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

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74.

shaifalFebruary 7, 2012Time 11:35 pm

hi bro….Today i filtered my wine…and i tasted about less than half a glass…the taste is great but its like acidic feeling while swallowing…..(feels like small burning)…..is that okay….??…can i keep at down row of my fridge…to make it chill….??

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KosuKadiFebruary 8, 2012Time 10:35 pm

@shaifal , haha, that burning feeling is alcohol Drink 2 glasses, you will have a buzzy feeling in your head

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75.

shaifalFebruary 10, 2012Time 1:59 am

hi bro….I added the other half of sugar yesterday and after mixing it tastes sweeter…..

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76.

Fatima PovoFebruary 10, 2012Time 4:42 pm

@shaifal, your wine looks really good…my wine color is the same but is missing the white frothy bubbles..@kosukadi….has the yeast become dormant? there is not much bubbling happening. It is Day 10. I tasted a drop – it’s not sweet, it’s tasting alcoholic. when the next lot of sugar is added, the second fermentation takes place, is it? Will it leave a little sweetness?

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shaifalFebruary 14, 2012Time 9:23 am

@fatima povo …..try to upload ur wine photos….

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77.

chrisFebruary 10, 2012Time 5:44 pm

6kg grapes that are ripe, even if they starting to rot and 500g to 1kg sugar.Squeeze all the juice out the grapes. Make sure to squeeze every last drop from the skins. Pour some into a container with the suger and most into the

wine barrel. Then leave it for a few days. It will begin to ferment. After its done(about 6 days) pour the sugar and juice mix into the barrel and leave ot for a day. Then and onlt then seal the barrel tight. After 40 days u can start drinking. Remember,.. The longer its in the barrel the stronger it gets. Can sit up to 10 years as long as barrel is sealed. And to your recipe on here, try add chunks ofe pineapple durinf fermenting and leave it even after ur grapes come out. Makes the wine stronger. And add less water peace

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78.

KrisNaikFebruary 11, 2012Time 3:34 pm

I have used up this recipe on the 3rd of Jan and its currently more difficult part… the patience..

Just cant see the container and just wait.. I plan to have another set of wine starting today, I was hoping to do white Wine this time. Is the recipe the same? do we just use the Green grapes instead of red?

All this said, this is the best chapter I have read in all my life, a 5 star rated recipe. Thanks a Ton Kasukodi..

Looking forward for more such recipe’s

KK

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79.

LeksFebruary 12, 2012Time 12:28 pm

After secondary fermentation is over, how do we remove the turbidity and get crystal clear wine? I heard there is some chemical you could add, which would remove the turbidity. What is this chemical? Where do you get it in India? Any idea?

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KosuKadiFebruary 13, 2012Time 2:29 pm

@Leks. Removing turbidity is quite simple. Let the wine stand for say 4-5 hours. All the sediments will settle down and crystal clear wine will be on top. Using a good/clean tube, siphon out the clear wine from the top and ensure you don’t go till the bottom. Dispose off the sediments (bottom part). You can do this once a day everyday after say 40 days and within 4-5 sessions, you would have crystal clear wine with no sediments.

Yes, there are chemicals which clears out the sediments and make them easy to remove. But I haven’t tried that. The process I have mentioned works like a charm with some patience.

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80.

Green GoddessFebruary 16, 2012Time 8:18 pm

I am 2 days away from my first batch of 21 day stirring then I strain. It’s going so well!! Thank you so much for posting this amazing, amazing recipe!!!

with love from South Africa!(please send me an email so I can keep you posted! [email protected])

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KosuKadiFebruary 17, 2012Time 11:08 am

@Green. Great to hear that this recipie has reached RSA!!! keep us posted. You can write in directly to me at [email protected]. Cheers!

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81.

AvishekFebruary 18, 2012Time 6:29 pm

Hi, I followed your recipe but there is a bit deviation. I crushed around 1 kg grapes, added 500 gms sugar , 15 gms yeast, 700 ml water and have lef it for fermentation. Now after 4 days, I see the yeast sedimented at the bottom and I do not see much bubbles while stirring daily. Will this work out?? please reply..thanks for the amazing recipe…

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KosuKadiFebruary 21, 2012Time 6:31 pm

@Avishek , it needn’t necessarily bubble or froth. The sediments in the bottom are not yeast, but grape pulp, skin, sugar and since they have a tendency to settle is why we are required to keep stirring it daily. So don’t worry, all should be well

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82.

vincentFebruary 18, 2012Time 10:11 pm

Dear Friend,

The process of the wine is very wonderful. Also it is very useful tome. I am going to try this method tomorrow onwards.Thank you verymuch for your tips.

Vincent18.02.2012Trichy.

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83.

selvaFebruary 20, 2012Time 4:51 pm

i tasted my wine its nice but it is very sweet.

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KosuKadiFebruary 21, 2012Time 6:30 pm

@selva . When compared to the commercial red wine, you may find it a tad sweeter. But “sweeter” is subjective to ones independent tastes.

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84.

BalajiFebruary 20, 2012Time 11:00 pm

hi kosu machi,i am from chennai followed u r wine making, i get 15 bottle good wine from , my honourble friends tasted my wine, all are appreciated all thanks to u only……………………………..

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KosuKadiFebruary 21, 2012Time 6:29 pm

@Balaji. Wow!!! 15 bottles that’s quite a lot. Enjoy!!

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85.

hariFebruary 22, 2012Time 5:09 pm

hiKosuKadi,preparing wine as the procedure you have shown, but had made a mistake, have added whole sugar at the startpls show the way to overcome my mistake, by adding lime juice will work outi’m adde 1.5kg of black grapes and 1.5 kg sugar

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KosuKadiFebruary 24, 2012Time 11:42 am

@hari sorry for the delay in reply. Theoretically excess sugar slows down or kills the yeast. I suggest that you keep your fingers crossed and wait. Hopefully it should be okay. Just keep stirring everyday.

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86.

Fatima PovoFebruary 23, 2012Time 5:23 pm

Just strained my batch of wine yesterday and have kept it for the second fermentation. I tell you my house was reeking like a winery…..but who’s complaining? hahaha.

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KosuKadiFebruary 24, 2012Time 11:41 am

@Fatima I know what you mean. The smell will stick on atleast for a day or two

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87.

Prajna(Pragnya)….February 24, 2012Time 10:57 am

Heylo kadi,

Thankx a ton for d recipe . Am all set for da go. And its really nice of you that u took so much care n patience to post dis, And the best part is, the time u spare to answer the queries that’z really kinda u… And Can you Please mail me some north indian cuisine,,, wishes Prajna Coorg.. karnataka,,

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KosuKadiFebruary 24, 2012Time 11:40 am

@Prjna Thanks for your comment. Much appreciated!!! However I don’t know any North Indian cuisines LOL

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88.

NishaFebruary 24, 2012Time 1:05 pm

Its better late than never…. Thanks a ton for your recipe.., i followed your recipe and made red-wine last christmas and it was a HIT! I am now all set to try making some white wine with green grapes.. and the first thing i could think of was to come back right here on Kosukadi to check…

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KosuKadiFebruary 24, 2012Time 3:35 pm

@Nisha what a coincidence , with the green grapes in season, I was about to start a batch with green grapes too. Let us know how you progress.

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89.

grandmastercFebruary 24, 2012Time 3:31 pm

Hi KK, thanks for a good recipe. I grow black wine grapes (black skin and black flesh) in my garden, so will try your recipe asap. My grapes are not the seedless variety, so will the seeds affect the quality or taste of the wine?

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KosuKadiFebruary 24, 2012Time 3:36 pm

@gmc what a lucky guy you are to have grapes in your own garden!! Actually the ones with the seeds are the best. The seeds add to the body of the wine and again, black fleshed grapes are the best. When you are done with the wine, send me a photo to see the color of the wine.

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90.

Fatima PovoFebruary 25, 2012Time 9:50 pm

i read somewhere that during the second fermentation, there must not be empty space, needs to topped with water, or some older wine.

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91.

Aprajita RanaFebruary 26, 2012Time 3:09 pm

We made wine using a similar recipe, minus the yeast and lesser quantity of water. Wine tasted good but was too sweet. Now better informed from all the comments and experiences of so many people, I look forward to making some great wine! Thanks!

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92.

varsajFebruary 27, 2012Time 7:44 pm

Affordable and easy. wonderful reciepe.

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93.

Nandkumar DeshpandeFebruary 29, 2012Time 8:15 pm

Great ! This is really the easiest way of making wine. I am from Nasik (MS) which produces finest grapes. Earlier I tried 2/3 times but finally had to throw it. May be because of bacterial infection. This time I will try with your method at early grape season and if successful, prepare one year quota ( 12 bottles). If it tastes good I will send one bottle to you as appreciation. Bye

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94.

AbhishekMarch 2, 2012Time 6:01 pm

is there any chance of methanol formation during fragmentation, because in this case wine will be toxic. pls help me because i have home made wine but i am scared of methanol formation,

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KosuKadiMarch 8, 2012Time 3:45 pm

@Abhishek no and even if there is methanol formation, it becomes an issue only if during distillation like say distilling the mash (while making hard liquor). Distillation tries to extract the alcohol i.e ethanol

and along with it there can be traces of Methanol that has to be removed. While making of wine, there is no distillation, so no Methanol and therefore no chances of getting blind

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95.

MickoMarch 3, 2012Time 6:01 pm

terribly sweet mate… can this be fixed?????

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96.

KiranMarch 4, 2012Time 7:16 pm

Just check @ my facebook.. Our Homemade Jambul Wine details listed there…

http://www.facebook.com/media/set/?set=a.330672713645365.76285.100001079176179&type=1&l=0be0fc784b

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97.

MayVMarch 6, 2012Time 1:46 am

Awesome reading, thanks so much for your easy to understand recipe!!! I have me grapes in my backyard and today is the day I will start me wine!!! Happy Wine Making Everybody!!! I reside in Ruatorea – NZ – Aotearoa!!!

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grandmastercMarch 11, 2012Time 4:54 am

Hi May V. How is your wine making going? I want to make some in Auckland and I too have black grapes in my yard which I will use. Please give me some tips for NZ conditions

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MayVMarch 16, 2012Time 3:23 am

Hi grandmasterc. The wine is looking good so far, its only been a couple of weeks, got another 4 to go, so won’t know what the final product will turn out like!!! It is my first try, so i guess I’ll have to wait!!! I’m sure our NZ conditions are ok, as we do have a lot of wineries in the country that succeed!!!

Good luck with your wine making and let us know how well you get on!!! I’m also freezing a lot of me grapes. They taste awesome in a nice glass of wine!!!

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98.

N.S.SreenivasanMarch 6, 2012Time 3:44 pm

Even though I am not regular in taking wine, I was always curious to prepare wine at home and drink it very sparingly. I was adopting my own method of preparing wine.Some how, I wanted to know the correct procedure to prepare good wine.Now, I have the procedure of preparing good wine, I will try at the earliest and let you know the result. So long.Sreenivasan N.S.

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99.

RAJAN.V.KMarch 7, 2012Time 3:14 pm

I will apreciate if somebody open a shope for wine making equipments and related chemicals

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100.

RAJAN.V.KMarch 7, 2012Time 3:51 pm

HiKOSUKADI I have done a small mistake as per your formula that for 10 Kg grapes I added only 50 gms of yeast and it is the 8th day in a 25 litter bharani.Is 50 gms yeast O K ? What will happen if some boild water is added to the secondery. My previous batch the S G of my wine (one year old) is higher than 1.000 Is there any solution to reduse it.

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KosuKadiMarch 8, 2012Time 3:43 pm

@Rajan, What is barani also what is higher than 100, can you please clarify.

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PradeepMarch 8, 2012Time 4:31 pm

KK, ‘Bharani’ means container. I am sure that is what Rajan means… It is a Kannada term (same as ‘Jaadi’ in Tamil).

Pradeep

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KosuKadiMarch 8, 2012Time 5:38 pm

@Rajan , Yes, you can add later too. Shouldn’t be a problem. Just mix it with luke-warm water (say 20 ml) and add it. But remember, adding yeast does not necessarily mean getting the fermentation started. If there is no sugar left to ferment, it is not going to work.

Sorry, I did not read your comment properly earlier. If you have a hydremeter, then you can clearly calculate alcohol levels in your batch if you had measured the specific gravity before and after fermentation. I always follow this index for my calculation. There is no harm with SG below 1.000

I will create another post with my self learned scientific methods of making wine using Hydrometer, Airlock etc in the near future.

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KosuKadiMarch 8, 2012Time 5:44 pm

@Rajan, where did you get your hydrometer? Mine is the aquarium use one and not that accurate

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RAJAN.V.KMarch 10, 2012Time 11:21 am

Hi KosukadiI got the hydrometer at cochin but it is Indian make .Imported is also available but costly.bharani means it is a clay pot. specific gravity I mentiond is not 100.It is 1.000

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101.

PradeepMarch 8, 2012Time 2:50 pm

Dear KK,

Amazingly simple method!! Thanks for the post.

Is it possible to prepare without adding any sugar at all? Is’nt the sugar that is already there in the grapes not sufficent?

Looking forward for your reply. Thanks!!

Pradeep

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KosuKadiMarch 8, 2012Time 3:43 pm

@Pradeep , a very good question actually. Traditionally , atleast during olden times, this was the case. No yeast, no sugar. But the problem is our Indian grapes is not as sweet as the “internaional” ones (atleast the grapes which we get in Chennai) and the sugar level is quite less in

these grapes and do we have enough sugar to turn to alcohol is a big question. However, I have tried with just 1/2 the sugar mentioned in this recipie and it came out quite well, but kind of dry and not sweet (more like the commercial red wines like sula , grover, 4 seasons (shiraz)) . You can definitely try with 1/2 or less sugar.

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102.

PradeepMarch 8, 2012Time 4:28 pm

That was faster than I expected!!! Sincere thanks KK, mate!!

I am in Bangalore and I have taken up a liking to wine. And I am anxious to make my own. I like my wine dry though.

Mail me if you are coming to Bangalore sometime, we will meet over a glass of wine. I was on the lookout for someone as interested as you in wines closer to home… A bit tired of Bangalore beer-bellied friends… know what I mean?

Thanks again. I will use just 750 grams of sugar… 375 grams int he primary fermentation stage and 375 grams during the secondary… Will post the results…

Best,

Pradeep

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KosuKadiMarch 8, 2012Time 5:29 pm

@Preadeep, Sure will let you know when I come to Bangalore. I envy Bangalore because of the variety of alcohol and wines you get out there most of which we don’t get here

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103.

PradeepMarch 8, 2012Time 5:20 pm

One more question KK: What about the buzz factor when we use 1/2 the sugar? Commercial dry wines have around 7-8% alcohol as far as I know… Can we match that?

Thanks,

Pradeep

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KosuKadiMarch 8, 2012Time 5:28 pm

@pradeep , Yes. definitely. I have compared home made wine with less sugar , head on head (In consecutive sittings) with commercial red wine (non fortified one) and they seem the same. I will take your view when you try too.

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104.

PradeepMarch 8, 2012Time 5:35 pm

Awesome!!! Just what I wanted.

Thanks mate!

Pradeep

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105.

ceceliaMarch 9, 2012Time 4:24 pm

my mom tried out your wine recipe, it is come out fantastic, now she wants to try the same recipe, but with pineapple, will it do?

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KosuKadiMarch 15, 2012Time 10:00 am

@cecelia with pineapple it’s slightly different. I haven’t tried it out yet, but I learn you have to boil the pineapple with water and then the rest of the process is almost similar. I just you need to do a bit of reading and then do trial and error. Please let me know if it works for you

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106.

SVDMarch 10, 2012Time 11:27 am

hey thanks for a very nice recipe. I tried it successfully

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107.

RAJAN.V.KMarch 10, 2012Time 12:11 pm

HikosukadiPlease inform where I can get ailock.Iam from cochin where it is not available.At present I am doing drilling a hole on the cap and insert sligtlly bigger than a plastic tube so that it will be air tight and putting the other end in a boottle contaning water. One main problem is with the secondery container.When we transfer from primary sometimes the level in the secondery may not be full. If we top up with boiled and cooled water there are two things your wine will get diluted and in the long run there is a chance of funcus formation which happend to me once and I had thrown out the wine.I think if we add pottassium metabisulfite we can overcome it .This time I am going to try it

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KosuKadiMarch 15, 2012Time 10:03 am

@Rajan, please don’t add any preservatives, because doing so is going to kill the yeast and stop fermentation. You can try a simple air lock with tube and small bottle of water, just check on the internet or you can just leave with the air space you are talking about. If everything is clear and the surroundings are clean too, there is very little chance of the wine going bad.

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JamesMarch 22, 2012Time 5:21 pm

Hi ranjan,I make Grape wine at home but on a slightly larger scale. i make about 50 to 70 liters in a single batch. I use a Cello company Plastic drum with a Lid on top. I get the use of the grapes using a Juicer or i grind my grapes in my sumeet mixee.Now.. if you are good at chemicals. you can Sterilize your jars, spoons, or anything else for that matter with Potassium meta bisulphate.If you top up with water then your wine becomes diluted so add required quantity of sugar,

After the whole process of making wine. before bottling its better you Add Dark rum into the mix just to make sure that yeast get killed completly. See the yeast that you get in the department store has a tolerance for about 20% alchol. so since dark rum contains about 45+% its better. Moreover you get a better colour and more high when you drink it.

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108.

grandmastercMarch 11, 2012Time 5:29 am

Hi KK, after the first phase of 21 days when we seal the container for another 21 days without opening or stirring, how will the CO2 escape or is there no gas formed at this stage?

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KosuKadiMarch 15, 2012Time 10:05 am

@grandmasterc , this is a good question. This recipe considers that there is some space left in the container itself to hold the CO2 and also the container is not 100% air tight. If you want it to be the perfect way, try an airlock. This recipe is making wine with “household stuff” so an air lock is not used. Rest assured, doing the fermentation in the method illustrated here works very nicely as well.

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109.

shankarMarch 11, 2012Time 10:49 am

well i have been looking 4 wine making recipe and this is the first time i ventured & it is amaising. i made 3 lots grapes/pine apple & goose berry.Today is the 42nd day & all the three wine are clear & fabulus in taste.But i have some clarification i still feel that the grape & pine apple still needs some more days of fermantaion as i can see the lidis swollen & can see some upward movements in the containers.Pl note i have made the same inm trasnperant food grade plastic container,pl advice if i have to leave it for some more days or bottle it.pl note i checked the wide with a alchohol meter 7 found no alchohol in it,but a small shot gives a kind of kick.pl advice

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KosuKadiMarch 15, 2012Time 10:07 am

@shankar, sure you can leave it for longer. 40 odd days is the minimum. But after around 80-90 days, I see that the fermentation stops completely. Also please share your recipe for pine apple and goose berry wine.

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110.

PradeepMarch 13, 2012Time 2:56 pm

Hi KK,

What is the longest duration for which you have stored the home made wines?

Do you have suggestions about adding sulfites or is the sulfite content that is already available in the grape enough?

What is the procedure for adding sulfites if needed?

Best,

Pradeep

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KosuKadiMarch 15, 2012Time 10:09 am

@Pradeep, you can leave the wine in the secondary fermentation stage for as long as you wish. But just like mentioned in another comment, in around 90 days, I notice that fermentation stops. What is this sulfites about?

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JamesMarch 22, 2012Time 5:48 pm

Dunno about KK , but i stored mine for 3 years. was superb.Sulpites are used to kill bacteria. so dont add after you add yeast! You will screw up ur wine!

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111.

Umesh GulatiMarch 13, 2012Time 4:52 pm

Hi Koshukadi,

Its wonderful and feeling great that we can make at home which I was really looking for a long and tried a lot with hill solution of making wine but taste was not good at all just for the shots only.

Today I will collect all these stuff and from tomorrow onward I will start the process according to your guidance let see and I am sure that I will give you the news about it,

One important question can we use sugar free wine ( Instead of Sugar can Sugar free drops or Powder or Tablets can be use ) if yes than please let me know. Because some people cant use sugar added stuff because of the sugar level high in blood.

A superb Thanks to you and cheers in advance.

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KosuKadiMarch 15, 2012Time 10:10 am

@Umesh how I wish all wines were sugar free and less calories But unfortunately, sugar is needed for yeast to work on and create alcohol. You cannot substitute sugar with “sugar free” etc

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112.

CaetanoMarch 14, 2012Time 7:21 am

Hi KK, just finished day 1, very excited. One question – how would I know if the mixture is going bad? Is there any visible evidence?

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KosuKadiMarch 15, 2012Time 10:15 am

@Caetano that’s a tricky question because, for a first time wine maker, you will not know if the odour and turdiness / muddiness is actually the wine fermenting or wine gone bad. For me it has never gone bad and that’s because I assure everything (ingredients) and the

surroundings are kept as clean as possible. I hear that if the wine goes bad, around the 20th day it supposedly gives a very pungent smell again, wine fermenting also is sometimes pungent.So keep your fingers crossed and hope it’s fine. When you filter the wine after 3 weeks , you can taste a bit and see to confirm.

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113.

Soham MukherjeeMarch 15, 2012Time 4:58 pm

Sir, aftr following your process i am trying it for the very first time. But sir i need a bit help. How can i understand that the process is going well. today is the 3rd day but i am a little bit scare. Please sir tell me how can i understan that the process is going well. Please rply ASAP.

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114.

Fatima PovoMarch 16, 2012Time 10:35 am

Ah!! the first and second fermentation done with and have just bottled the wine yesterday and might I say, it is very strong, fruity and a rich colour. I am so pleased with the wine. Thanks, Kosukadi.I am not a drinker. I don’t like alcohol all that much. I am going to keep just a bottle for me and give the rest to my family.Now getting ready for the next batch since there are grapes in the market. And I want to try with the green grapes also. Kosukadi, same ingredients, same procedure? or do you +/- anything.

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KosuKadiMarch 19, 2012Time 4:58 pm

@Fatima , it’s the same with the green grapes. Send pics of your end product (wine) made out of the green grapes please (when it’s done) Cheers!

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115.

AshokMarch 16, 2012Time 12:06 pm

Finally, today was 22nd day and I did the stage 2 process. Couldn’t help tasting a little bit during the filtering. Appears to be on track, the smell as well as the taste and the ‘high factor’! Thanks a ton KK! If this turn out as per my liking, I am going to at least double the quantity next time!.Cheers !

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116.

amitMarch 16, 2012Time 12:21 pm

hi,its 2 day now since i made the wineeverything is going goodbut my jar is not 100%airtighti stir it daily ,i want to know does fermentation will stop if its not airtight

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KosuKadiMarch 19, 2012Time 5:03 pm

@amit If it’s not 100% air tight it’s okay. Don’t worry. Just ensure there is no way excess outside air can enter and also ensure the area

around the jar is clean , not damp and cool otherwise infection will enter your brew and spoil it.

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amitMarch 21, 2012Time 3:37 pm

hey thanks a lotits 8 days since beginning every thing is fine.

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117.

Sharmishtha DeyMarch 17, 2012Time 3:48 pm

Hi KK, you have developed a beautiful recipie. Wine making sounds soo easy now. I am in a country where any sort of alcohol is restricted/not permitted. But i heard from a lot of ppl,that they make homemade wine or sadiki(no clue what it is). My 1st wedding aniversary is in 2 months, and I wanted to do something special – making wine!!I couldnt find the ceramic pot, so used my water can(5ltr). Did everything you have said. Unfortunately,since the water can has a small mouth, it was difficult to stir. So i had to cut the mouth to accomadate stiring process. I closed it with various layers of cling flim and aluminum foil.Place it in a big plastic bag and seal it properly. I close it using tapes etc. Its the 8th day today..i tasted it and its alcoholic,with no bubbles(though the color looks fantastic). Do i need to worry??? is it because of the use of cling film and foil? Advice me if i can close it with something else. Is there a way of knowing if the wine is going bad?Awaiting your response!

Also, I run a food blog, and if the wine I made is successful,i will put it up there..but i will give all the attributes to you. Do let me know if its allright with you.

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KosuKadiMarch 19, 2012Time 5:08 pm

@Sharmistha, The idea is not making it 100% airtight, but allowing air from inside the pot to escape and not allow exessive air from outside. So please allow SOME breathing gaps. In the 1st stage , since you are going to opening the jar to stir it daily, it’s not going to be an issue since the brew will breathe. In the second stage, use a waterman with it’s original mouth itself and come up with a clever simple air lock to let the air (CO2) from in to go out. You can try this. => http://www.instructables.com/id/How-to-make-your-own-Fermentation-Lock-Not-a-ball/ . Just make a small hole in the can cover to do this. This kind of airlock is perfect for a water can.

Also please go ahead use this recipe with an attribution to this blog and a link. Thanks!!

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118.

colleenMarch 18, 2012Time 7:52 pm

Waited patiently for the 42nd day then………. excitedly opened my wine and…… on top was like when you make Jam and you have to scoop off the scum on top! Anyway, I scooped it off then strained some wine into a jug and bottled it! The wine is slightly cloudy, but the taste is divine! BUT is it safe to drink??? and can I maybe filter it thru a cloth? Hope I don’t have to throw it!!!???

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KosuKadiMarch 19, 2012Time 5:14 pm

@Colleen, did you filter the wine after the first stage? Your description looks like you did not filter the wine at all. If you havent yet, it’s not too late, please see the article and do it

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ColleenMarch 19, 2012Time 8:29 pm

Thanks for your reply – I actually strained it with a normal kitchen seive, but perhaps it was not fine enough?! Can I strain it thru some clean linen cloth which I purchased for the purpose but never used as the picture looked like a sieve! I would be so pleased if it works! I tastes so delicious! Almost like a Honey liquer!

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119.

Dinesh PatelMarch 19, 2012Time 6:54 pm

Dear Kousu,

I have prepared the wine exactly as per your recepe and now it is second stage, so after 21 days I had filtered it and kept it in a Jar without openning it & its air tight, 42 days will be complete after another 7 days, but my question is after 21 one days after filtering it I have not opened a single time and it is Air tight in Jar, so there won’t be any problem when I open it after another 7 days, that is completion of second half.

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120.

verilogMarch 21, 2012Time 1:49 pm

ahh!! too much work.. will buy one instead.. will u do home delivery???

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121.

spavinMarch 22, 2012Time 2:53 pm

Hi , I tried your recipe but the wine turned out too sour and there was no burning sensation (i think theres very little alcohol in it). it s already 87 days old so im planning to put a new batch . what changes should i make? should i add more sugar or should i get sweeter grapes?

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122.

pratsyMarch 23, 2012Time 2:40 pm

Hi KK, I appreciate the methodical representation of yr wine recipe. the discussion over it also has matured like tr wine I hv tried making wine from the usual green grapes. I’ ve just added sugar (equal quantity) and nothing else and let it ferment without crushing it. The wine took a long time to get done, almost 5 months. I had not added any water, preservative, yeast, etc. Neither did i sieve it… I had just left it tightly capped. After about 5 months, I tasted the clear liquid that was collected on top. The quantity of the wine was less but it tasted simply heavenly: neither sharp nor bitter… So, do you think it was edible as it was made this way? Or could it be toxic? please do let me know.

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KosuKadiMarch 30, 2012Time 8:49 am

@Prasty, if you don’t crush your grapes, the juice won’t come out as much as you want. So there will be a lot of wastage. Otherwise I see no problem. Nothing toxic, it’s safe to drink

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123.

Umesh GulatiMarch 23, 2012Time 11:29 pm

Hi Kosukadi,

I have one query what will happen if we mix sugar at a time. I mean 1.5grapes and 1.5 kg sugar along with ingredient mentioned by you. I am trying by both process.

please also let me know can we use apple pulp instead of grapes.

Kindly reply at the earliest.

best regards

o