Wine Making · Beginner
Simple Grape Wine
A straightforward red grape wine outline focused on clean fermentation and patient settling. Use sound, food-grade fruit and a recipe suited to your grape variety.
Batch size19 L (5 US gal)
Estimated ABV11–13%
Estimated OG / FG1.085–1.095 / 0.995–1.005
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 23–25 kgripe wine grapes, sorted and crushed
- 1 packetwine yeastFollow the selected strain’s instructions.
- potassium metabisulfiteOnly if appropriate to your measured process.
Method
- Sort and destem fruit; sanitize all equipment that contacts the must.
- Measure gravity and temperature. Record the readings before pitching yeast.
- Pitch rehydrated yeast as directed and ferment with the cap managed using a sanitized tool.
- Press when the recipe and fermentation progress call for it, then transfer off heavy solids.
- Allow the wine to finish, confirm stable gravity, and rack as needed before bottling.
Suggested fermentation timeline
- Day 0: crush, measure, and pitch yeast.
- Days 1–7: monitor temperature and fermentation; manage the cap daily.
- Weeks 1–4: press and transfer when appropriate; keep the vessel topped up.
- Months 2–6: allow clearing, rack when needed, and bottle only when stable.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.