Homemade wine from grape juice

30 servings
45 days 12 hours 15 min

To produce homemade wine with the best taste, it is recommended to use juice of various grape varieties. A very tasty and aromatic wine is obtained by mixing cabernet and merlot. The juice, together with the squeezed grapes, is placed in a container of a suitable size and kept in a warm place for three days, and twice a day the mixture must be mixed. The resulting mass is then squeezed under a press. If the press is absent, you can squeeze the juice with your hands. The resulting juice is placed in a glass bottle or wooden barrel and left for fermentation for about forty days, with grape juice not included in the barrel added every two days. It should be remembered that when fermenting grape juice, the container with it should be outside or in a room that is well ventilated. At the end of the fermentation process, the wine is filtered and bottled. If desired, you can add sugar at the rate of 200 grams per 10 liters to obtain a stronger drink. As you can see, the recipe for making homemade wine from grape juice is quite simple and does not require much knowledge and experience in winemaking.