I made wine for years. I enjoyed walking through the fields picking wild flowers and plants, as well as other fruits and grains that I bought. And I got a lot out of making homemade wine with simple methods, one of the steps of which is as follows:

Step One: Go to the store and buy a 4-liter glass bottle and a 1.5-liter bottle of wine. Go home and drink all the wine. After you sober up, wash the empty bottles.

Step Two: Fill the 4L bottle halfway with any store bought fruit juice (100% juice, no preservatives, unsweetened). Add 4 cups sugar (via funnel), 1 teaspoon yeast nutrient, 1 teaspoon sour mix, 1/4 teaspoon tannin (for light wines like apple or white grape, do not add for red grape).

Step Three: Fill the rest with hot water (like from the tap, it doesn’t have to be boiling, just warm to help dissolve the sugar). Now turn on the light and shake to remove the sugar from the bottom of the bottle. Do this every ten minutes until the sugar is completely dissolved. Wait until the mixture (called “the wort”) is at room temperature.

Step four: Fill the 1.5L bottle with the wort you just made. To the 1.5 L bottle add 1/4 of a crushed camden tablet, cover and store in the refrigerator. Place a crushed Camden tablet in the largest bottle and shake it. Attach the large bottle with a pre-drilled rubber stopper and airlock (there should be water and a few drops of bleach in the airlock).

Wait 24 hours, then add all-purpose wine yeast to the larger bottle. The wort should begin to ferment in the next few days, as indicated by the foaming and CO2 exiting through the airlock. 2 days after the foaming stops, take the smaller bottle out of the refrigerator, warm it to room temperature, and add it to the larger bottle. When the fermentation has stopped and the yeast has settled to the bottom and the wine is clear (months later), carefully extract the wine from the yeast into another 4-liter bottle and drink it or put it in the fridge. This method is pretty crude, but you can get more sophisticated and buy more equipment as you get more involved in the hobby. If you want to age or store the wine for a period of time, siphoning and bottling must be done under sterile conditions.

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