The wine-making process begins by mixing a bucket of juice at room temperature with 1/4 teaspoon of potassium metabisulfite mixed with 1/4 cup of warm water. Rehydrate a wine yeast packet after four hours, and add a cup of the juice to it. Wait 10 minutes, and add this mixture to the bucket. Allow the wine to ferment, stirring it twice a day.Continue Reading
Multiple companies offer wine-making kits to make the process easier, and instructions may vary depending on the kit. Common wine-making equipment includes a bucket, fermenter, auto siphon and thermometer. Equipment sizes and ingredient measurements vary depending on the amount of wine being made. The size of the bucket determines the amount of wine that can be made, as a 30-liter bucket can make 30 liters of wine.
The juice must be at room temperature, or about 65 to 70 degrees Fahrenheit, before adding the potassium metabisulfite and water. Since this solution causes the wine to ferment, remove about 1/2 gallon of juice from the bucket before adding it if the juice reaches the top of the bucket. This prevents overflows. Put the juice back in about 36 hours after fermentation begins.
Siphon juice to a glass carboy after about a week of fermentation, and air lock it. After three weeks, transfer the juice back to the bucket, and clean the carboy. Put the juice back in the carboy, and wait a few weeks to complete the fermentation. The length of fermentation depends on personal preference.Learn more about Hobbies & Games