Making grape wine at home

I’ve read so many resources on making wine at home over the years. Wine making can be extremely confusing as on the one hand we find Westerners making wine in a laboratory kind of setting with grape crushers, de-stemmers, presses, hydrometers, racking canes, clarifiers, carboys, sanitizing chemicals like sodium metabisulphide and fancy equipment designed for wine making.

On the other hand you have those elderly French and Italian gentlemen who have learned these skills from their fathers when they were around and who have been making wine regularly for as long as they can remember. In spite of not using any of the above, (except for the grape crushers and pressers which are required due to the large volume of grapes they process) their wine comes out as per their expectations. I’ve also see them drink a bit of the juice to quench their thirst and pour the remainder back or suck on a pipe used for racking the wine without any ill effects of oral bacteria on their wines.  Continue reading Making grape wine at home

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Experiments with sugarcane wine

Long story and experimentation, that’s what this post is all about. I’ve always made wines from fruit or rice, never from fruit juice…. and then I saw this post from a survival blog which said, “What do you do with all your stashed away emergency supplies as they near their expiry dates? Use them up of course. And how would you use up the gallons of so called “natural” tetra packed grape juice? You add sugar and turn it into wine! ” Continue reading Experiments with sugarcane wine

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