Making Wine At Home Is Easy

The Home Winemaker's Inner Circle

Making Wine At Home Is Easy If You Know The Right Steps To Take. This Member's Only Site For Homemade Wine Gives You All The Secrets To Produce Delicious, Fine Wine. The Complete Illustrated Guide to Homemade Wine describes and illustrates the simple step-by-step procedures for making perfect home-made wine. The best part is the guide is written in plain English without all the technical terms written just like what you're reading here so it's easy to understand and follow! Take a look at just some of what you're going to discover inside the Complete Illustrated Guide to Homemade Wine . How you can start your first batch almost immediately. The 4-step formula for successful winemaking at home. 7 reasons people fail plus a complete Troubleshooting section. How to create an irresistible aroma. How to use additives that will boost your wines flavour. The science of aging wines. How the right amount of sugar can boost your flavour. How to force every batch you make to be Perfect. The key differences between grapes and juices. 41 magic goodies that will help every batch you make taste amazing. Not to mention over 150 recipes for award-winning wines! Read more...

The Home Winemakers Inner Circle Overview


4.7 stars out of 12 votes

Contents: 200 Page EBook
Author: Mike Carraway
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My The Home Winemakers Inner Circle Review

Highly Recommended

This is one of the best ebooks I have read on this field. The writing style was simple and engaging. Content included was worth reading spending my precious time.

I give this ebook my highest rating, 10/10 and personally recommend it.

Successful Winemaking Craft Superb Table Wines At Home

Here's just a few things the book covers all in clear step-by-step instructions: The modern methods of home winemaking that are quick, clean, and simple, giving wonderful wines, high in alcohol and perfectly clear. How to make the classic wine grape wines, including reds, whites and beautiful ross, including how long to leave the must before fermentation starts, and how long to ferment this is absolutely crucial. Recipes and step-by-step techniques for making French and Italian Vermouth-style wines, and well as cherry-brandy and other fruit liqueurs. The best kind of yeast to use for home winemaking, and how much to use for exactly the right amount of alcohol. The perfect temperature to keep the must for clear, high-alcohol wine this has a tolerance of only 5 degrees, so you have to have this right. The correct kind of sugar to use for wines you will be proud of dont skimp on this and where to store your wines while fermenting for best results. How to know when fermentation has ceased, and the particular pieces of equipment to use to know when this is if you have this wrong your wine will be over-sweet and low in alcohol, or sour and flat. The recipes and methods to ensure your wine is crystal-clear, and when, if and how to rack your wine. The enemies of home winemaking which can leave your wine sour, or acid, and how to combat these enemies which live in every house. How to correctly sterilize jars, bottles and corks properly so fermentation can occur correctly. The role of sulfites in clarifying wine, but most importantly, exactly how much to use almost no home winemaker knows this amount correctly. Read more...

Successful Winemaking Craft Superb Table Wines At Home Overview

Contents: EBook
Author: Edward Jones
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Price: $9.97

The Total Wine Making System

A complete guide to selecting the perfect location for and setting up your vineyard. The 4 factors you Must consider before you plant your grapes. The types of grapes you plant determine the type of wine youll eventually have. Learn how to determine which grapes are best for you! Learn the single most important factor that determines the quality of your wine grapes and how to preserve it! The importance of three climate factors in growing grapes. The more than 40 types of grapes that are suitable for wine making. The 5 essential aspects of ensuring healthy, vibrant grapes (and in turn delicious wine). Without these, your venture just cant succeed. An entire chapter devoted to vineyard care, starting with the first year of cultivation. The 5 most efficient ways to control weeds in your vineyard. A complete guide to disease and pest control practices for your vineyard. Read more...

The Total Wine Making System Overview

Contents: EBook
Author: Michael James
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Price: $17.77


A complete month-by-month guide to winemaking (including the production of cider, perry and mead) and beer brewing at home, with over 130 tried and tested recipes (Editor, The Amateur Winemaker) The Amateur Winemaker, North Croye, The Avenue, Andover, Hants THIS little book really started as a collection of recipes, reliable recipes which had appeared in the monthly magazine, The Amateur Winemaker. First published in January 1960, it was an instant and phenomenal success, for a quarter of a million copies have been sold, and it is now recognised as the best rapidcourse in winemakingavailable to the beginner. Those who are in need of recipes, and who have probably just fallen under the spell of this fascinating hobby of ours, will also want to know more of its technicalities, so this book includes a wealth of practical tips and certain factual information that any winemaker would find useful. In particular, the hydrometer, ignored in many books on winemaking, has been dealt with simply...

Winemaking Circles

WINEMAKING as an organised hobby is a comparatively new thing, although wines have been made in these islands for centuries in the cottages of country folk. It was only in 1953 that the first Winemakers' Circle was formed at Andover, closely followed quite independently and spontaneously by others at Welwyn Garden City and Cheltenham. In the few years since, however, the idea has spread with astounding speed, and by 1968 there were well over 400 such clubs, scattered the length and breadth of the British Isles, and even in Canada most of them following the original idea and calling themselves Circles, some of them adopting the style of Guilds, and yet others calling themselves Societies or Associations. The publication of the monthly magazine, The Amateur Winemaker, from 1958 onwards has done much to consolidate the movement and publicise the aims of the Circles. Practical winemaking is learnt pleasantly and in a sociable atmosphere by means of talks, demonstrations, quizzes, and...

The malolactic fermentation

OCCASIONALLY one comes across what is really a third fermentation, the malo-lactic fermentation. This occurs usually after the wine has been bottled, and often as much as a year or more after it was made. It is something which should be welcomed, when it does occur, for it imparts a very pleasant freshness to a white wine, and does reduce the acidity a little. For this last reason it is important to the winemakers of Austria, Germany and Switzerland, whose grapes tend to contain slightly more malic acid than those from sunnier regions, where the sun will have accounted for most of it before the wine is even made.

Organising a wine competition

IF, as a winemaker, you wish to exhibit your wine competitively, you are not likely to encounter many difficulties, so long as you adhere rigidly to any conditions which are laid down in the show's schedule, and if your wine is up to standard, you may even win a prize If, however, you are a club secretary or official, or even are known locally as someone who knows a bit about wine,'.' you are liable suddenly to find yourself faced with a request by some flower show or other to lay down rules and regulations for a wine class which the committee is thinking of including for the first time. But how, I can hear you asking, does one actually judge wine And here I run into difficulty, because it is just not possible to describe a taste with pen and paper. And that, of course, is the factor with which one is principally concerned. Taste, and knowledge of wine, is largely a matter of accumulated comparative experience, and it is up to every winemaker, whether he aspires to judge or not,...

Making up a starter bottle

Baker's yeast, brewer's yeast, or granulated yeast (the packeted variety) can be added direct to the liquor. Baker's yeast should be fresh. It is best added when the temperature of the liquor is lukewarm, about 70 deg. F. These will give you a more vigorous and frothy ferment than a wine yeast this does not help the wine, but it perhaps does help someone who is just starting winemaking and who wants to be sure that a ferment really has got going.

The fermentation trap

THE essential thing to realise about winemaking. is that the most important and central factor is the YEAST. The whole of winemaking practice really comes down to the matter of providing ideal conditions for the yeast, a living organism, to thrive and multiply. To do that the yeast must have sugar, it must have warmth, it must have oxygen, it must have a certain amount of nitrogenous matter, vitamins, and some acid. The ideal recipe will provide all of these if any one of them is lacking the ferment may stick, or temporarily stop.

A fascinating craft

IF you are toying with the idea of trying your hand at winemaking, delay no longer. Go right ahead By so doing you will be joining the thousands of happy folk who, in recent years, have discovered this intriguing and rewarding hobby. It is, indeed, a pastime which truly brings its own rewards, for there can be few pleasures to equal that of being able to offer a friend, and enjoy with him, a glass of one's own wine. In post-war years there has been an astonishing revival of home winemaking in Britain wine, it is true, has been made here for centuries, but sugar scarcity during World War II and lack of opportunity debarred many from taking up the pastime, and it was left to the few to keep our craft alive. Now, however, it is attracting the interest of thousands, and scientific developments and the spread of wine-making knowledge have made it possible for anyone to produce a palatable wine in their own home.

What you will need

DO not, at the outset, buy a lot of expensive equipment it is better to start making wine with what you have you probably have in your kitchen already some of the essentials and then to acquire the rest by stages as the necessity arises. For a start you will undoubtedly need some kind of boiler, and if you can lay your hands on one that will hold three to five gallons it will prove ideal. Failing that, you can make do with a one-gallon or one-and-a-half-gallon saucepan. You will also need a large vessel in which to do your soaking, or mashing, and one of three to five gallons is ideal. The most commonly used nowadays is a plastic dustbin, since it is cheap, easy to clean and store, and light to handle, and when it splits or is useless for winemaking it can start doing duty as a dustbin Alternatively you can use an earthenware crock of some sort. Tall, cylindrical ones are the most convenient, since they are easier to cover and take up less floor space than the bread-pan variety. They...


THESE are the bare essentials, but undoubtedly as you progress in winemaking you will add other pieces of desirable equipment a thermometer, a hydrometer for calculating the strength of your wine, glass tubing for taking samples, small funnels, casks, stone jars, tie-on labels for jars and stick-on labels for bottles, a corking device, a cork borer, jelly bags for straining, a bottle-cleaning brush, and perhaps a small press or one of the quite inexpensive juice extractors now obtainable which can do so very much to remove the cookery from winemaking and make it that more pleasurable. You may even go to the length of wanting to be entirely sure of accuracy, so much so that you will need some acid measuring equipment. But there is no need to bother about all this at the outset. That is the beauty of winemaking, you can tackle it as you please, either in comparatively simple fashion with the help of recipes, or by going the whole hog and delving more fully into its scientific side,...

What wine is

TRUE wine is the product of the grape, we are often reminded, but any winemaker of experience will assure you that we have no cause to feel in any way ashamed of the country wines which can be produced from our native fruits, berries and flowers. Many of these sound wines, robust or delicate according to character, dry or sweet according to one's taste, are truly wines in their own right, quite capable of standing comparison with many which can be obtained commercially. You may find this difficult to believe, but, when you have produced what you think is a good wine, compare it with a commercial wine of similar type, and we guarantee you will be pleasantly surprised.

The vinegar fly

THE worst possible mishap which can befall a winemaker is to have his wine at one stage or another turn to vinegar (from the French vinaigre sour wine), which it can quite easily do if vinegar bacteria are allowed access to it. These bacteria are, like yeasts, present everywhere about us, but are sometimes introduced to the wine by that obnoxious carrier, the vinegar fly. This tiny fly, which appears as if by magic around any fermenting liquor or fruit, is the wine-maker's biggest enemy it must at all costs be kept from your wine. If it gains access the liquor, instead of

Wine yeasts

ONE of the big strides which has been made in winemaking is that there are now available to the amateur many excellent varieties of special wine yeasts, in either culture or tablet form. Their value is unquestioned, for there are innumerable varieties of yeasts, all with different characteristics, and just as some are more suitable for baking or beerbrewing, so others are better for the production of quality wine. A good wine yeast has a high alcohol tolerance (i.e., it will allow the wine to ferment further and be that much stronger before it succumbs) it will form a firmer sediment, making racking much simpler, and it will be less prone to impart off flavours to the wine. Many winemakers, one must admit, still adhere to baker's or brewer's yeasts, but it is a pity to do so without having tried some of the excellent true wine yeasts now on the market. They are certainly worthwhile for one's special wines, and are by no means as expensive as they at first appear, since they can be...


MANY old recipes advocate far too much sugar, with the result that the winemaker is disappointed when the yeast fails to use most of it up, and be is left with a syrupy, almost undrinkable concoction. Invert sugar, too, is now available to winemakers. When yeast sets to work upon household sugar, or sucrose, it first splits it into its two main components, glucose and fructose, or inverts it. In invert sugar this has already been accomplished chemically, so that the yeast can start immediately to use the glucose (the principal sugar found in grapes). Thus by using invert one may well obtain improved fermentation, improved to the extent that the yeast does not itself have to effect the inversion. Invert will ferment more quickly than household sugar, and is widely used in the brewing industry. If you wish to use invert sugar, use 1 H lb. in place of every 1 lb. of household sugar specified in the recipes.


Filter will prevent a disaster if the bottom point of the filter paper gives way These papers are really efficient and fast-filtering, and admirably suited to the home winemaker's purpose, unlike others which have been sold which, whilst useful in the laboratory, are dreadfully slow in operation, and have led winemakers to the (mistaken) opinion that filter-papers are useless to them. Even ordinary tissues, used double or treble thickness, will provide a reasonable filter. But you may be looking for one method of fining or polishing that can be applied to all your wines, and that can be employed for removing hazes as well. For many years amateur winemakers preferred to use asbestos pulp, but this method is now open to suspicion in that it may be a health hazard, and we therefore do not recommend it.

The quickest way

I MUST not forget to say a word about the grape juice concentrates which are now on the market and which are a real boon to the winemaker who is anxious to see results quickly, yet at a reasonable price. Grape juice concentrate, of course, will make true wine, and at a price far below that of wine bought in a shop, and by using it one can avoid all the cookery aspect of making wine at home. Consequently many people are by-passing the flavour extraction part of the hobby nowadays and making wine from these concentrated grape juices red or white which have merely to be diluted as required, and fermented excellent wine can be produced in this way at a most reasonable price. It has the advantage, too, that it is ready for drinking much more speedily than the average country wine, so that by using this system one can acquire cheaply the nucleus of a cellar whilst waiting for one's country wines to mature. Southern Vinyards Ltd., of Hove, have evolved and simplified a complete system of...

In quantity

SOONER or later, most winemakers are not content to make just one gallon of their favourite wines their thoughts turn to the idea of making them in larger quantities, say 4 , 5, or 6 gallons, or even more. Many winemakers make 20 or 30 gallons of their favourite wine each year and this bulk method has much to commend it. Many winemakers are nervous of attempting, say, five gallons of one wine, but it is a fact that five gallons is much less liable to go wrong than one, if ordinary precautions are observed. Utensils for making wines in quantity are a gas or electric boiler holding, say 5 gallons. A Baby Burco I find ideal it is even marked out in gallons internally. Such a boiler can often be picked up second-hand for next to nothing and is easily cleaned. A large plastic dustbin (11 gallon size) is useful, so is a fruit crusher to avoid having to cut up large quantities of fruit. A press you can do without at a pinch, and use a pectin-destroying enzyme to break down the fruit instead....


Judging procedure is set out in detail in Judging Homemade Wine and wine clubs will find it fascinating to study these clear directions and arrange competitions to give their members judging practice. This can be done by having, say, up to ten bottles of wine available and giving each member a judging sheet on which are set out the possible points to be scored under each heading. To assist in a complete split-down of the marking, it helps if all the markings normally used by Guild judges are doubled (this, of course, does not affect the end result) and printed marking sheets so devised for practice judging are available from the Amateur Winemaker.


Some plants and flowers are so poisonous that they must on no account be used for winemaking. Others are doubtful in that they may not be highly poisonous, particularly in the small quantities in which they might be employed in winemaking, but must still be highly suspect. The position is complicated by the fact that some substances used in winemaking, notably sugar and yeast, can sometimes neutralise poisons, so that occasionally safe wines may be made from apparently doubtful sources. But one cannot depend upon this and we would urge winemakers NOT to use anything in the poisonous or doubtful categories. Our lists are by no means exhaustive and the only safe rule is if in doubt about a material don't use it. Those Not recommended are so listed because, although we are often asked to supply recipes using them, they are not suitable winemaking material either because of fermentative difficulties or because they are not palatable.


Rosehip Syrup provides an easy way of making wine too. And a 6-oz. or 8-oz. bottle is sufficient to make a gallon. Brands commonly available are Delrosa (in 6-oz. and 12-oz. bottles), Hipsy (in 8-oz.) and Optrose (8-oz. and 14-oz.). Merely bring the water to the boil, add the syrup and sugar, and stir well to dissolve. Cool to 70 degrees F., and add the yeast and nutrient. Pour into fermenting jar and fit airlock. Leave in a warm place. After a week top up to bottom of neck with cold boiled water and refit lock. Ferment, rack and bottle in the usual way.

The hydrometer

IF the fermentation trap is the winemaker's best friend, it is certainly run a close second by the hydrometer. A hydrometer is by no means essential to the production of good wine, but it is a great help, particularly if one is aiming at consistent results. Many winemakers seem to fight shy of it but in principle it is quite a simple device by means of it one can For winemaking you will need hydrometers, or perhaps one hydrometer, covering the range 1.000 to 1.160, and it is often useful to be able to go several degrees below the 1.000. Messrs. W. A. E. Busby, however, produce one which is specially designed for the winemaker and which allows one to calculate the strength any wine has attained without reference to tables or graphs, which is most useful. This hydrometer has the specific gravity and the potential alcoholic strength scales side by side, and it costs no morn than an ordinary hydrometer. Moreover, it covers the whole of the scale, 0.990 to 1.170, that the winemaker is...

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Among the merriest celebrations in Austria are vintage festivals, celebrated in wine-producing areas, usually in early October. These festivals celebrate the year's grape harvest and wine making.Villagers hang bunches of grapes around town, play music, and sing and dance in the streets. They decorate the markets with huge wine casks.

White Oak Wine

Here's one of the weirdest wild food experiments I've ever conducted making wine from oak leaves. I was completely astonished that I could make a superb wine that can be used as a table wine, in place of white wine, or a cooking wine that can be used in virtually any savory recipe that calls for wine. The flavor is robust, but not overpowering. The secret is using very young white oak leaves that have not yet developed a high tannin content.

Making Your Own Wine

Making Your Own Wine

At one time or another you must have sent away for something. A

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