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- 1 quart of fruit, any kind
- 1 package active yeast (Not baker's yeast- purchase at a specialty shop)
- 2 cups of sugar
- 1 gallon water
- Masher
- Fine mesh strainer or cheesecloth
- 1 gallon jug with tight-fitting lid
- Saucepan
Crush the fruit. First, crush the fruit with a masher or spoon. Of course, traditional wines use grapes; you can experiment with different kinds of fruits, or combinations of fruits. If you are using grapes, strip the grapes from the stalks and then mash them. Then strain the juice. Finally, transfer the fruit juice to a clean 1 gallon jug or other gallon container with a tight-fitting lid.
Mix the sugar. Boil 1 cup of water. Mix 2 cups of sugar into the hot water, and make sure the sugar completely dissolves. Let it sit until it is room temperature, and then pour the sugar water into the jug with the fruit.
Mix the yeast. Into 2 cups of warm (not hot) water, dissolve a package of active yeast. Do not use the kind you get at the baking section of your grocery store; visit a specialty store for wine yeast. The yeast may foam as you mix it. Then pour it into the jug with the sugar, water, and fruit.
Complete the mixture. Now, finish the wine mixture by adding about 13 cups of water, until the jug is nearly full.
Let the mixture sit. Now screw on the lid and let it sit in a dark, cool place for 2 to 3 weeks. During this time, the mixture will ferment. The yeast will turn the sugar into alcohol. The most time-consuming part of the process of making homemade wine is simply waiting for it to ferment.
Strain the wine. At the end of the fermentation process, strain the wine through a cheesecloth or colander to get a smooth-textured product.
Enjoy! Chill before serving. For best results, store the finished product for a few more weeks to allow it to age and develop a fuller flavor. You can keep it in the plastic jug, or bottle it into a glass or plastic bottle.
