There is no secret to making wine. You just simply squash some grapes and ferment the juice until it turns into wine. But easy wine making doesn't necessarily yield fine wine. Good wine is an art that should be practiced, though it is easy to get started practicing.

One more important factor in easy wine making is selecting good grapes. You will need to choose about 50lbs of good grapes in order to make 5 gallons of fine wine. To start, you should buy some large plastic vats from a wine supply store. You will place your choice of grape clusters within the vat for crushing. Commonly, and reportedly still practiced by the best wine manufacturers, crushing is done by bare foot. If you're not exactly into stepping in grapes, easy wine making can just as easily be done in smaller sized vat with a potato masher, or even your hands. Make sure not to fill your vat more than 65% full. You will cover your vat under a towel for one day.

One of the things that you will need to be cautious about is yeast. Excessive yeast in your grapes will cause your wine to ferment too soon. Campden tablets are a means of stopping yeast growth using potassium metabisulfite. The quantity of this ingredient is carefully measured. You can add the prescribed amount of tablets before covering your vat.

It is after a day of staying under the towel that you want to add just the right type of yeast to your easy wine making project. Be sure you add wine yeast, as bread yeast is an entirely different kind of yeast. If you're not familiar with wine yeast, there are two common varieties you can use for easy wine making, which are montrachet and prix de mousse. For the purpose of reference, your wine is referred to as "must" at this phase. As you stir the yeast into your must using your hands, be sure to check for any stems that could be left. You'll want to remove nearly all of these while stirring.

Again, you will cover up your vat with a towel. After a day has past, you should start seeing a fizz on top. Cover and then wait another day or two until your must looks like it is boiling. You'll want to check it out each day after this until the boiling fizz is gone. At this point it is time to get rid of any leftover artifacts from the juice, like stems, skins, pulp, and also seeds.

Pour the remaining juice through a mesh bag into a strainer that leads into a wine barrel or glass carboy. You might want to squeeze the bag to get all of the juice out of the bag. You can get a wine barrel or glass carboy at a wine making shop or on the web. You should stop your juice from getting into contact with air at this point. An airlock is a simple method to do this, while still allowing gas to get out of your container.

In under 20 days the fizz should be mostly eliminated from your new wine. This is the point where you have to rack your wine to eliminate the remaining yeast and grape bits that settle in your container. For the exact purpose of easy wine making, you can simply use a hose as a siphon to transfer the clear wine to another container. You should repeat this process after about 75 days, and yet again after about 100 days. Fill up your wine container.

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