Home Wine Making

I have done a little research and have essentially narrowed down my options to the following three.
My question is, is if you have made wine before- which of these four would you try? Thanks!

Option 1-
http://www.warpbreach.com/6/6.html

Option 2-
http://how-to-make-wine-at-home.weebly.com/

Option 3-
http://www.wikihow.com/Brew-Cheap-Wine

Option 4-
http://www.wikihow.com/Make-Kool-Aid-Wine

This is for a birthday party with a bunch of college students, so cheap is important- and taste? Not too much.

I’ve done option one several times, very successfully. The only two differences between that recipe and mine are: I use the Welch’s Concord Grape Juice that you buy in the frozen juice section of the store, and I buy an actual wine yeast instead of using bread yeast. That should turn out just fine, though. And it’s very, very easy, which is always good. And it tastes quite good, too. It won’t stand up against, say, a $30 bottle of wine, but it’ll blow away most any $10 bottle of wine.

I am making wine in my house for the first time, and im wondering what is the worst thing that can happen if I messed up on a step.
How would the flavor be affected?
Could the wine possibly end up being turned into poison? like how some alcohol-making goes wrong?
Can it end up as vinegar? (i htink i read this somewhere)

Thanks for sharing your knowledge. If you could include a source, it would be nice!

well, I do not know the answer for many parts of your question, but I do know that it can turn into vinegar.The grapes (or whatever you are using) turns to vinegar and then the wine itself. so just make sure that you use it when its ready.
Also i do ot think it can turn into a poison.

I have finished a high alcohol content merlot but have received an undesirable side affect. They wine is now watery. How do I fix this?

I think what you mean by watery is that you cannot taste a sweetness to the wine. because of the alcohol content going above 12% you will start to lose allot of body and taste to the wine. the alcohol gives almost a numbing effect to the tongue.
Now you can do 2 things here. Go ahead and bottle the wine and store for 2 to 3 years for aging off the harshness of the wine or if you cannot wait that long,like most of us then put what is called a WINE CONDTIONER in. Its a heavy sweetner and has potasium sorbate in it which stops the yeast action. Glycerin is good to use to which helps the body of the wine. I understand you wanting a high alcohol wine but when it gets to high you lose all character of the wine. I have a MEAD that is ready to bottle and it taste like pure vodka and is undrinkable right now. I will put it away for atleast a year to settle and come back to life. so that is the downfall of high alcohol wines. You can try to fix them now or wait until they mellow on there own. good luck and happy wine making.

http://www.wikihow.com/Brew-Cheap-Wine

syphoning is much better of course you must also use a filter to avoid the lees going into the bottle which will cloud the wine. The best thing to do is syphon and filter into a clean demijohn before bottling. Let me know if it tastes good. I haven’t made wine for 16 years now and I wish I had the space to do so again. I thoroughly enjoyed making the stuff. My husband just drank it

thanks a lot guys! so i wanna make wine at home but i have a 1.5 litre bottle and i have 1 litre grape juice. so howmuch yeast should i throw in the bottle? howmuch : Square CM? or grams? for example 2 grams per litre. please tell me that in more details.one more qustion,when i put the bottle somewhere,so should i open its door to release its gas? or not?
thank u all! god bless you.

I have been making beer and wine for years and I usually produce approximately 200 gallons (750 liters) per year.

First thing to remember is that you cannot totally seal your fermentation vessel. the yeast as it is eating the sugar produces large amounts of CO2 and that has to be able to escape through an air lock.

An air lock is easy to rig up. Take a cork with a hole in it and put some flexible food grade tubing in the hole. Stick the other end of the tube in a jar half full of water with the end of the tube below the water level.

Also unless your grape juice is specifically from wine grapes, you will need to add sugar to the mix.

Do not use bread or baking yeast to make booze, it tastes like garbage.

I normally use 1 packet of dried champagne yeast which is 2-3 grams per 5 gallons (19 liters)

If you want some more answers on brewing or wine making email me at sprcpt@yahoo.com

http://swimmingpoolsbuildyourown.com/3makingwine.html

http://www.homebrewit.com/aisle/325

http://www.godrobs-ebooks.co.uk/recipes_for_making_wine_at_home.html

Is there a way to start with less expensive port – Fortify that with brandy and ferment in a barrel?

Once you add the brandy, fermentation is over. If you want to make your own, http://winemakermagazine.com has some articles on port that may be helpful. Essentially, you start with another sort of wine grape or a mix, ferment with port yeast, and then stop it with the brandy.

My bro who else.

to allow the gas caused by fermentation to be released. However the yeast bubbled up and filled the balloon… some of the foam leaked out of the balloon. Has this ever happened to anyone else, will the wine be okay???

Sounds like you just over filled your container. The nice thing about yeast is it will keep working. Just let the wine keep fermenting and it will tell you when it’s done.

i made grape wine 3litre grape juice 2 litre water cupful sugar and champagne yeast and an air lock

its been 3 days

its lighter at the top and making a kind of hissing noise

is it ok to move it???
is there anything i need to do ?? ?
what kind of temperatures warm or cold ????
any help is much appreciated

The only time I have heard a hissing noise is if the bung for the air lock wasn’t put in properly and gas was escaping.

As for the rest of the questions,

1) yeah you can move it, in fact if it is separating out a shake may help it
2) Push the bung in further
3) Just above room temperature is best to start fermentation, an airing cupboard is good