- Ensure your equipment is thoroughly sterilized and then rinsed clean.
- Select your grapes, tossing out rotten or peculiar-looking grapes.
- Wash your grapes thoroughly.
- Remove the stems.
- Crush the grapes to release the juice (called “must”) into the primary fermentation container.
- Add wine yeast.
- 1 What are the ingredients for wine making?
- 2 How long does it take to make homemade wine?
- 3 How do you make wine step by step?
- 4 Is it hard to make wine at home?
- 5 Which fruit is best for making wine?
- 6 Can you make wine without yeast?
- 7 Is water used to make wine?
- 8 Can you get drunk off homemade wine?
- 9 What is the easiest way to make wine at home?
- 10 Is wine a yeast?
- 11 What are the 5 main ingredients of fermentation?
- 12 Does homemade wine contain alcohol?
- 13 How long does wine take to ferment?
- 14 How To Make Wine At Home
- 15 How to Make Homemade Wine: A Complete Guide
- 16 Can You Make Wine at Home?
- 17 What You Need to Make Wine
- 18 What Equipment You Need to Make Wine
- 19 Instructions for Making Fruit Wine
- 20 Instructions for Making Red Wine
- 21 How to Store and Bottle Homemade Wine the Right Way
- 22 Wine FAQs
- 23 The Art of Winemaking: Final Word of Advice
- 24 Enjoy a Glass of Home-Brewed Wine!
- 25 Homemade Fruit Wine: Step-by-Step
- 26 How to Make (Pretty Decent!) Wine at Home
- 27 Step 1: Get Your Grapes
- 28 Step 2: Crush, Press, Stomp
- 29 Step 3A: Fermenting for White Wine
- 30 Step 3B: Fermenting for Red Wine
- 31 Step 4: Watch the Fermentation Magic
- 32 Step 5: Protect Your Creation
- 33 Step 6: Let it Mature
- 34 Step 7: Bottle it, Baby
- 35 How to Make Homemade Wine
- 36 Ingredients
- 37 Video
- 38 About This Article
- 39 Did this article help you?
What are the ingredients for wine making?
There are 3 basic ingredients in wine: Yeast. A fruit-based fermentable sugar (like grape juice), Water. With a hydrometer you can monitor:
- how well something is fermenting.
- note when fermentation is finished.
- calculate your final ABV. (Alcohol By Volume)
How long does it take to make homemade wine?
Making wine takes between three and four weeks, depending on the style. Aging, if you choose to incorporate it, adds between one and 12 months to that time.
How do you make wine step by step?
How Red Wine is Made Step by Step
- Step 1: Harvest red wine grapes.
- Step 2: Prepare grapes for fermentation.
- Step 3: Yeast starts the wine fermentation.
- Step 4: Alcoholic fermentation.
- Step 5: Press the wine.
- Step 6: Malolactic fermentation (aka “second fermentation”)
- Step 7: Aging (aka “Elevage”)
- Step 8: Blending the wine.
Is it hard to make wine at home?
It’s no more complicated to make wine than sourdough bread, but it requires more time and a few special tools. You’ll also get to put your creative juices to use and gain a better appreciation for professional winemakers.
Which fruit is best for making wine?
Grapes make for fast, clean fermentation, which at least partly explains why they’re the top fruit for winemaking. You can harness their power by blending with other fruits. Peaches are messy to use, but peach wine delivers great aroma in a full-bodied white wine.
Can you make wine without yeast?
No. The difference between grapes and wine is that a yeast consumed the sugar in the grapes and produced alcohol and carbon dioxide. Now, you can sometimes make wine without adding any yeast. Most winemakers prefer to inoculate with a commercial yeast, which is much more predictable.
Is water used to make wine?
It takes 872 gallons of water to produce 1 gallon of wine. Scaled down, it takes about 34 gallons of water for a 5 fluid ounces of wine, according to Huffington Post. The water consumption required to cultivate wine includes water used on the vines, water used in the winery and rainwater (crops consume the rainwater).
Can you get drunk off homemade wine?
An alcohol molecule is an alcohol molecule, your body doesn’t care where the alcohol came from. Homemade wine will get you drunk just as easily as any other alcoholic beverage.
What is the easiest way to make wine at home?
Instructions: Making Wine the Easy Way
- Wash everything thoroughly in hot water. This is basically the only thing you can do wrong.
- Pour out between 3/4 and 1 cup of the grape juice.
- Add 1.5 cups of sugar into the grape juice.
- Add one yeast packet.
- Wait 5 minutes.
- Place the balloon over the top of the bottle.
Is wine a yeast?
Yeast is essential to the winemaking process: It converts the sugar in grapes to alcohol during fermentation. Yeast is added to most wines —winemakers will inoculate with a strain of commercial yeast (as opposed to native yeast) that is efficient or emphasizes flavors or aromas they desire.
What are the 5 main ingredients of fermentation?
The products are of many types: alcohol, glycerol, and carbon dioxide from yeast fermentation of various sugars; butyl alcohol, acetone, lactic acid, monosodium glutamate, and acetic acid from various bacteria; and citric acid, gluconic acid, and small amounts of antibiotics, vitamin B12, and riboflavin (vitamin B2)
Does homemade wine contain alcohol?
Homemade wine generally contains 10% to 12% alcohol and that’s when using a wine kit. If via fermentation, homemade wine can reach a maximum of about 20% alcohol by volume (ABV), and that requires some level of difficulty.
How long does wine take to ferment?
Fermentation takes roughly two to three weeks to complete fully, but the initial ferment will finish within seven to ten days. However, wine requires a two-step fermentation process. After the primary fermentation is complete, a secondary fermentation is required.
How To Make Wine At Home
Have you ever wanted to try your hand at making your own wine? Here’s how to do it. In principle, the process of creating wine is extremely straightforward. When yeast and grape juice come together in a fermentable environment, magic happens. Nature is simply being nature. Without a doubt, wine was discovered by chance thousands of years ago by a joyful accident: Some lucky passerby stops and stoops down to take a sip of the juice pooled in the shaded bowl of a rock, where natural yeasts have settled on a cluster of squished grapes that have been blowing in the breeze for a while.
Afterwards, as you might expect, the winemaking process will be fine-tuned, and the surrounding environment will be meticulously managed, to the point that winemaking may be considered both a science and an art form.
It’s probably somewhere in between the curious stone-age traveller and the modern winemaker who brings creative science to the process, to put it another way.
a bottle of red wine and a carafe Meredith captured this image of red wine and a carafe.
How to Make Homemade Wine
Winemaking at home necessitates the use of a number of affordable pieces of equipment, meticulous cleaning, and a plenty of patience. It turns out that Tom Petty was correct when he said, “The toughest part is waiting.” Checklist for Equipment:
- As the primary fermentation vat, one 4-gallon food-grade-quality plastic bucket with a cover will suffice. There are three 1-gallon glass jugs that will be used as secondary fermentation containers. funnel that is designed to fit into the opening of the glass bottles
- There are three airlocks (fermentation traps) in the system. In order to fit into the secondary fermentation container, a rubber stopper (or bung) must be used. Large straining bag of nylon mesh
- There are around 6 feet of transparent half-inch plastic tubing
- Approximately 20 wine bottles (you’ll need 5 bottles of wine for every gallon of wine)
- Number 9-size corks that have been pre-sanitized
- The following items are required: hand corker (inquire about renting one from the wine supply store)
- A hydrometer, which is used to test sugar levels.
Checklist of Ingredients:
- A large quantity of wine grapes
- Granulated sugar
- Filtered water
- Wine yeast
You may modify the process by including items like as Campden tablets to help prevent oxidation, yeast nutrition, enzymes, tannins, acids, and other sophisticated components to better regulate your wine production to the above-mentioned basic list. Something went wrong. An error has happened, and your entry has not been submitted as a result of it. Please try your search again.
- Make certain that your equipment has been fully disinfected and then thoroughly washed. (Ask at your local wine supply store about specific detergents, bleaches, and other cleaning agents.) It is preferable if you clean and rinse your equipment right away before you use it. Pick your grapes carefully, discarding any that appear to be rotting or unusual in appearance
- Wash your grapes carefully before eating them. Remove the stalks from the flowers
- The grapes should be crushed in order to release the juice (known as “must”) into the primary fermenting container. Your hands will be as effective as any other tool in this situation. Alternatively, you may use your feet to pound on the ground. For those who make a lot of wine, you might want to consider renting a fruit press from your local wine supply store. Pour in the wine yeast
- Incorporate the hydrometer onto the must-have list. If it’s less than 1.010, you might want to consider adding sugar. In the case of sugar, dissolve the granulated sugar in clear filtered water before adding it (adding sugar helps boost low alcohol levels). Ensure that the must is fully mixed. Cover the primary fermentation bucket with a towel and set it aside for one to ten days to ferment the must. Over the course of many days, fermentation will cause a froth to form on the surface of the liquid and sediment to settle to the bottom.
Making Grape Juice | Photo courtesy of MeredithPart 2: Mashed Grapes and Twigs
- Gently filter the liquid to remove the sediment and froth
- Repeat the process twice. Directly into cleaned glass secondary fermentation containers, strain the juice via a funnel. Fill the container to the brim in order to restrict the quantity of air accessing the wine
- Using airlocks, seal the containers tightly. Allow the juice to ferment for a few weeks before using it. Siphon the wine via the plastic tube into clean glass secondary fermentation containers. Aiming to remove the wine from any sediment that accumulates throughout the fermentation process, this step is essential. Keep rinsing the wine off the sediment on a regular basis (this is referred to as “racking”) for another 2 or 3 months, or until the wine is completely clear.
- Gently filter the liquid to remove the sediment and froth
- Repeat if necessary. Fill secondary fermentation vessels with cleaned glass after passing the juice through a funnel. The wine should be filled almost completely in order to decrease the quantity of air that gets into the bottle. Obtain airlocks for the containers. For a few weeks, let the juice to ferment in the refrigerator. The wine should be sucked into clean glass secondary fermentation vessels using the plastic tubing. Aiming to remove the wine from any sediment that accumulates throughout the fermentation process, this step is important. Keep rinsing the wine off the sediment on a regular basis (this is referred to as “racking”) for another 2 or 3 months, or until the wine is clear.
Gently filter the liquid to remove the particles and froth; Pour the juice via a funnel into secondary fermentation containers made of cleaned glass. Fill the bottle to the brim to decrease the quantity of air that reaches the wine; Install airlocks in the containers. Allow the juice to ferment for a few weeks before using. Siphon the wine through the plastic tube and into clean glass secondary fermentation containers. Once again, the goal is to separate the wine from the sediment that accumulates throughout the fermentation process.
How to Make Homemade Wine: A Complete Guide
We were all a little more adventurous as a result of quarantine, and luckily for you, we’ve discovered your next major project: producing homemade wine! We may not be able to transform water into wine, but we may produce wine at home in a variety of ways, combining science and creativity. It’s basic and straightforward! Let’s get this thing going, shall we?
Can You Make Wine at Home?
It is only because of expensive-looking bottles and witty names that we are led to believe that wine can only be produced by the oldest and most accomplished winemakers in Europe. However, the fact is that you do not have to travel to the Italian or Spanish countryside in order to produce one. Simply said, you can make them yourself at home, and yes, this is definitely possible. (As an aside, you may make your own beer, if you so choose.) Winemaking is a natural process that may be carried out in the privacy of your own home by anyone.
And what’s even better? The wine may be made in a variety of different tastes. In today’s article, we’ll be presenting two of our favorite homemade wine recipes that are prepared with fruits and grape juice. PSA: They’ve been tried and tested and are reliable!
What You Need to Make Wine
Before we can begin the process of creating great wine, we’ll need to stop by the local grocery shop to pick up a few essential ingredients. Everything you need to produce wine is right here.
If you want to add extra taste, we recommend using frozen fruits. Fruits that have been frozen lose their structure and easily release their juice. Fresh fruit, on the other hand, would be just as effective. Similar results can be achieved by smashing it or pounding it to a pulp. The following fruits can be used to produce fruit wines and are recommended:
- Vinifera grapes (white grapes/white grape juice are used to make white wine
- Merlot grapes are used to make red wine)
When it comes to creating wine, you’ll need to utilize a lot of sugar. But don’t be concerned, it will not cause you to get diabetes! Why? As a result of the conversion of all of the sugar we’ll be consuming into alcohol. As a result, the bigger the amount of sugar added, the higher the amount of alcohol present. You may use either granulated sugar or organic cane sugar to produce wine, depending on your preferences. There isn’t a single issue to be concerned about. Granulated sugar is included in the majority of wine-making kits.
Have you ever wondered what the science or magic is behind the production of alcohol? Yeast. Using these little packets, all of the components are transformed into wine. Ultimately, we are faced with two alternatives:
- Wild Yeast: These are naturally occurring yeasts that are employed in the production of traditional wines. It’s a lot more difficult way to complete because you have to activate it, but it’s a rewarding experience regardless.
- Starting with a wine yeast or champagne yeast is a good idea if you’re a newcomer to baking. When you’re just getting started, it’s simpler to maintain consistency and is less time-consuming. It is possible to select from a variety of varieties, such as Montrachet or Red Star Premier Blanc.
Wine additives enhance the flavor and presentation of your wine, and they are available in a range of flavors and colors. Here’s a quick guide to help you figure out which ones you should use:
- Tannin: When you want to balance out the sweetness in your wine, wine tannin comes in help. It imparts an earthy flavor, similar to that of black coffee.
- Pectic Enzyme: This addition helps to break down fruits so that the juice and nutrients may be extracted. Ribberries and other difficult-to-mash fruits are the ideal candidates for this method.
- Acid: If your fruit or white wine has a strong and harsh flavor, adding any citrus fruit, such as lemon juice, will help to soften the flavor a little.
- It is necessary to supplement the fermentation process with yeast nutrition when the fermentation process is sluggish or there isn’t enough bubble action.
Last but not least, we have water. When producing wine, only filtered water should be used because tap water might destroy the yeast used in the process.
What Equipment You Need to Make Wine
There are no gimmicks or high-end wine equipment here; simply the essentials!
It is necessary to use two of these: one as your primary fermentation container and the other as your secondary fermentation vessel, in that order. In order to accommodate the wine mixture and bubbles that will occur later in the process, your primary fermentation container should be a large bucket, a large gallon jug, or a crock. It should be a minimum of 1.4 gallons in volume, if not more. A decent old glass jug will suffice for secondary fermentation purposes! 1 gallon glass carboys that come with a lock and cork are ideal for winemaking.
Airlocks make life a whole lot less complicated! Even while it isn’t required, we strongly recommend that you use one to enable air to escape throughout the fermentation process without enabling bacteria and pests to enter the jug. Making use of an actual balloon rather than a homemade one is the safer and cleaner option. Furthermore, it is reasonably priced at only $6.
Simply said, they are your glass bottles for storing red wines or the finished product. It is possible to either acquire a decent thick glass bottle that comes with a corker or recycle from an old glass bottle.
Alternatively referred to as a wine sack. If you’re going to make fruit wine, you’ll need one of these.
Instructions for Making Fruit Wine
Drinking country wines or fruit wines with a beautiful supper of fish or chicken is a terrific choice for an alcoholic beverage to accompany a fine meal. You have the option of selecting from a variety of various fruits as a basis, which is convenient! Whether you want to create homemade strawberry wine or banana wine, this recipe will guide you through the process.
You will require a great deal of patience, just so you know. The procedure can be lengthy, and it may take you as long as six months to complete. But, believe us when we say that the wait is well worth it!
1. Prepare the Ingredients
Obtaining the following items is necessary in order to prepare your own homemade fruit wine:
- The equivalent of one pound of sugar 1 gallon of previously boiled water 2 drops of liquid pectic enzyme (or any other wine additions)
- 2 drops of liquid pectic enzyme Freshly cleaned and cut fruit of your choice (best frozen)
- 2 pounds of freshly cleaned and cut fruit of your choice 1 package of active dry yeast
Although a regular bread yeast would suffice, we recommend using a particular wine yeast since it does not fade as quickly and is specifically developed for the production of wine.
2. Combine Ingredients
Put all of the ingredients in your primary fermenter/container and stir well. Add the pectic enzyme last and stir until dissolved. The pectic enzyme enhances the extraction of taste and juice from the fruit and into the wine.
3.Place Fruit in Fermentation Bag
In your primary fermenter/container, combine the sugar, water, and pectic enzyme and thoroughly mix them together. When the fruit is treated with pectic enzyme, more taste and juice are extracted and incorporated into the final product.
4. Let It Sit
Cover the fermenter with a clean cloth and set it aside for 24 hours to cool down completely. Place it in a high, dry location where you won’t forget where you put it. A nice position would be the kitchen counter; however, make sure to keep them out of reach of children at all times, or else you’ll be setting yourself up for catastrophe! To achieve the greatest and most costly flavor, the mixture must be let to settle into and absorb all of the juice during this procedure.
5. Add Yeast
After a day, you may add the yeast to the mixture. It’s best to start with 1/5 of the packet and then add the remainder later when your fruit wine isn’t bubbling enough during the second fermentation.
It’s time to start fermenting. After you’ve finished assembling and mixing all of your components in your container, the following step is to allow it to go through primary fermentation. Allow for a 5- to 6-day resting period. Ideally, the sugar and yeast should have been turned to alcohol by the 5th day, but this is not guaranteed.
7. Drain the Bag
Ideally, the fruit should feel soggy and gooey after a week. This is your cue to finally remove them from the oven and drain them without squeezing them excessively. The fermented pulps should be thrown away to keep the environment clean. Because you have half-fermented wine, you won’t have to worry about them anymore. Allow it to sit for another 3-5 days once it has been completed.
8. Siphon and Airlock
Transfer the mixture to a carboy in order to prepare for secondary fermentation to take place later. Make every effort to be as cautious as possible. Finally, add an airlock to the container with a space of approximately 4-5 inches between the liquid and the bottom of the lock to allow carbon dioxide to escape.
Wine should be stored in a cold, dark environment, preferably with a temperature below 21 degrees Celsius. You might store it in your basement or wine cellar if you have one at your residence.
After a few weeks to a month, put the wine into a fresh carboy to ensure proper hygienic conditions are maintained. It aids in the prevention of yeast infections and ensures that your homemade wine is safe to consume. Every three months, repeat the procedure.
11. Transfer to the Final Bottle
If you haven’t checked on your country wine in at least 6 months, you should. Siphon the clear wine into the glass bottles when there are no bubbles flowing through the airlock or on the surface of the wine, just in time for your anniversary or date night.
Hot Tip: Keep the bottle in the refrigerator for a longer period of time for a fuller flavor. if you’re prepared to wait.
One glass of homemade fruit wine is ready for drinking!
Instructions for Making Red Wine
This wine recipe stands out from the rest since it is the simplest and most straightforward to prepare. Instead of waiting months before enjoying your homemade fruit wine, you may have it immediately after it is created. In only seven days, you’ll be sipping and toasting. (However, allowing it to mature for a longer period of time is always preferable and recommended.)
1. Prepare the Ingredients
We’ll simply need three ingredients to make this home-brewed wine:
- 1 cup sugar
- 1 gallon grape juice (look for 100 percent grape fruit juice on the label, such as Welch’s Concord Grape Juice) or 2 pounds crushed wine grapes
- 1 packet yeast
- 1 cup water
2. Set Grape Juice to Room Temperature
The juice should be served at room temperature or slightly warmer. If your juice has been refrigerated, you’ll need to let it rest out for a few hours before using it.
3. Add Everything Together
It’s time to get your primary fermentation vessel, sometimes known as the large container, out of the cupboard. Combine the juice, sugar, and 1/5 of the yeast in a large mixing bowl and stir thoroughly. Finish the operation by transferring the mixture to the final container on your list.
4. Bottle It Up
The bottle cap may be unfastened by one turn after it has been screwed on. This allows carbon dioxide to escape from the bottle more easily. This is highly crucial since it permits your mixture to bubble and begin the fermentation process, which is otherwise impossible.
You’re almost finished. As long as you keep an eye on it and inspect it on a regular basis, you won’t have to worry about anything else. After three days, the bubbles should fade out and cease to exist. When there is no bubble activity, though, you may place your ear next to it to hear what is going on instead. 1 tablespoon yeast nutrient can be added if there aren’t enough bubbles in the mixture.
6. Taste Test
It is time to serve your homemade wine once the bubbles have died down completely. Open the jar and give it a quick taste test to see whether it meets your expectations and is worth keeping. In order to raise the alcohol content and get the characteristic sangria flavor, you can add additional sugar to the mixture.
7. Transfer to Final Container
When everything is in working order, you may siphon the liquid into your glass container. When transferring the wine, use a funnel to prevent the sediment from becoming agitated.
8. Refrigerate and Enjoy
Following the bottling of your brew, you can indulge in as much red wine as you like.
How to Store and Bottle Homemade Wine the Right Way
“Great flavor is all in the storage,” many wine professionals and fans believe. Now that you know how to produce wine at home, let’s speak about how to preserve it, a technique that is equally vital. Indeed, there is a lot more to the routine than just filling your wine bottles and stashing them in a dark corner.Winemakers take great pleasure in keeping their bottles in perfect shape, and this procedure starts with your bottle.
As Soon as Your Wine Is Bottled
It is necessary to keep your first bottle of home-made wine in an upright standing posture for 3 to 5 days after it has been opened. This avoids leaks and enables for the development of pressure necessary for fermentation.
Where to store?
Once the five days have passed, it’s time to put the items away. The ideal location to keep them is a cold, dark area with a steady and consistent temperature. Always remember that the LESS LIGHT that is present, the better; therefore, keep it away from direct sunlight.You can store it in a wine cellar, just like the best winemakers do, or even better yet, go out and get yourself a wine rack or a wine cabinet.Home winemaking doesn’t have to be expensive.Store the bottle sideways, just like you would normally do, and try not to open or shake it excessively.
How Long Should You Age Wine?
Depending on the sort of wine you’re creating, the answer will be different. Fruit wines, for example, will require at least 6 months to develop, while white wines will take at least the same amount of time. It takes longer to ferment red wines, with the process taking anything from 6 months to a year on average.
How to Store Wine After It’s Opened?
Simple as that: re-cork the wine bottles and keep them in the refrigerator! It’s as simple as pie!
Homemade red wines should not taste much different from commercial wines, depending on how they are brewed and the proportions of their ingredients used. If you choose to freeze your grapes, it is probable that the flavor will be greater and the alcohol content will be higher. If you utilized a lot of sugar and grapes that were at room temperature instead, the end result would be a sweet wine.
How Do You Check the Alcohol Level?
Easy! A hydrometer will suffice for this purpose. In comparison to store-bought wine, the exact alcohol percentage of homemade wine is far more difficult to determine. However, there are certain important factors to keep in mind:
- A higher level of sugar indicates a higher level of alcohol. When you freeze wine after it has finished fermenting, you will get a concoction that is similar in alcohol content to brandy. Increase the amount of fruits or grapes used to dilute the wine.
How Long Does Homemade Wine Last?
Again, there is no significant difference in the shelf life of wine produced in a winery vs wine produced in your own house.
Can Homemade Wine Kill You?
There’s good news! Not always.If your wine has a “off taste,” it could be contaminated with bacteria or a yeast infection. It’s important to have sanitized bottles and clean equipment before you begin the winemaking process to avoid this. If your wine has a “off taste,” it could be contaminated with bacteria or a yeast infection.
The Art of Winemaking: Final Word of Advice
See? Making wine at home is a straightforward process. It’s a meticulous process of adding, siphoning, and storing that takes place. As a final piece of advice, we’d want to encourage you to have pleasure in the process. Winemaking is both an art and a science in equal measure. It’s possible that what tastes good to you is not the same as what others find delicious, so don’t be afraid to experiment. The recipes are just intended to serve as a guide. Wine is a question of personal preference. Have a good time and enjoy yourself!
Enjoy a Glass of Home-Brewed Wine!
Relax and appreciate the rewards of your effort as you sit back and take it all in. The satisfaction of sipping your wine after a long and difficult day cannot be overstated. With any luck, you’ll like our recipe even more than we did. Please report back on your experience! Oh, and keep the alcohol away from children under the age of majority. Lead marketer, brewer, father, and spouse are just a few of my titles. Basically, he’s an all-around great person.
Homemade Fruit Wine: Step-by-Step
Fruit wines, often known as country wines, are made using recipes that are just slightly different from one another, and you have considerable flexibility in the fruits and fruit juices that you may employ. In general, this method will work for a wide variety of fruits, from sweet summer berries and delicate orchard fruits such as peaches to heartier fall fruits such as apples and persimmons, according to the season.
See this page for a list of possible options. What they all have in common is the requirement for patience: you must allow them to age gracefully for around one year. Print Made-at-home fruit wine is far simpler to produce than you may imagine—the only thing you’ll need is time.
- The author, Barbara Pleasant, spent 24 hours preparing the dish and 4 minutes completing it. The dish is in the category of “DIY,” and the cuisine is “American.”
- 4–6 pounds fresh fruit, chopped into tiny pieces
- 4–6 pounds dried fruit
- 1 lemon squeezed out
- 6 droplets of pectic enzyme in liquid form
- Optional: 1 can frozen white grape juice concentrate (optional)
- Wine yeast (champagne or Montrachet strains) in a single package
- Place the fruit in a fermentation bag and place it inside a sterilized main fermenter for fermentation. Combine the sugar and 2 quarts of boiling water in a large mixing bowl and pour over the fruit. Using more heated and cooled water to raise the water level up to 112 gallons, add the lemon juice, pectic enzyme, and grape juice concentrate (if using). When the temperature has dropped to 72°F (22°C), you may measure the specific gravity of the liquid or taste it. It should have a strong sweet flavor, similar to light syrup. Pour yeast into the primary fermenter and cover it tightly with cheesecloth or a clean towel after providing a means for gases to escape, such as by using an airlock or by wrapping the container firmly with many folds of cheesecloth or a clean towel Knead the fruit in the fermentation bag at least once a day for 5 to 6 days using clean hands, turning the fruit so that a different side floats to the top of the fermentation bag. The liquid will become hazy and slightly effervescent
- When certain fruits are used, huge bubbles will emerge on the surface of the liquid. Just before you wash your hands with it, take a sip of the beverage. By the fifth day, the blood sugar level should have decreased significantly. Wait: after approximately one week.
- Using a composting method, once the fruit in the fermenting bag has turned into a gooey mass, remove it from its container and let the juice to trickle back into the wine. Don’t squeeze the bag, but do give it a few minutes of your time. Compost the fermented fruit, and allow the wine to sit for a couple of days before using it again. The transparent portion of the wine should be sucked into a clean glass container that may be fitted with an airlock without jiggling the bottle. There should be approximately 4 inches of gap between the liquid’s surface and the bottom of the airlock. It may be necessary to top off the wine with boiling and then cooling water in order to reach this level. Install the airlock and store the wine in a cool, dark area where the temperature stays between 60 and 70 degrees Fahrenheit (16 and 21 degrees Celsius). Cover the bottle with a cloth sleeve to protect the wine from exposure to light, which can cause the color of the wine to alter. Old T-shirts may be used as wine covers for large bottles of wine. Wait: After approximately one month
- Siphon: Siphon the wine through a second time (this is known as racking
- See image below) into a clean bottle. Move the wine to a cool location and examine it at least once a month to ensure that the airlock is clean and operating as it should. After three months, rack it up again. Age: It is necessary to wait for the wine to become “dry,” or devoid of sugars, before considering bottling it if you do not use sulfites to kill any living yeasts that have survived the fermentation process. This process takes around 6 months. If possible, the wine should be moved to normal room temperatures during the last month of the fermentation process, just in case higher temperatures promote activity by surviving yeast. Bottle: When no air can be seen moving through the airlock for several days and no bubbles can be seen around the top edge of the wine, the wine is completed and ready to bottle. When in doubt, it’s best to wait. Wine that is bottled before it has reached room temperature will pop its cork, resulting in a sloppy mess. Allow the bottled wine to mature for at least a year before tasting it for the first time if possible. Wine that is too harsh to drink at the time of bottling may frequently age into a fantastic wine if given enough time to develop its full potential. Having to wait two years for naturally produced wine generated from your organically farmed fruits is not excessive.
This is an excerpt from the book Homegrown Pantry, written by Barbara Pleasant and photographed by Kip Dawkins Photography. Storey Publishing has granted permission for the use of this image. DIY, home-made, wine, and fruit wine are some of the keywords to remember.
How to Make (Pretty Decent!) Wine at Home
Making wine is no more difficult than making sourdough bread, although it does need a little more time and a few specialized instruments. Along with learning how to create traditional grape wine, you’ll gain a greater understanding of expert winemakers. The steps below will allow you to make 5 gallon (or 25-750-ml bottle) of traditional grape wine, which should be plenty for any novice. In order to make wine, you’ll need roughly $400 in materials, which may be bought on several websites or at local brewing and winemaking establishments.
Step 1: Get Your Grapes
Begin with the highest-quality grapes that you can afford to purchase. You’ll need between 60 and 75 pounds of grapes for this recipe. A winemaking store will have sources, as will search engines, but it may be feasible to get your favourite grape type from a vineyard near you for $1 or $2 per pound if you look hard enough for them. Avoid using grape concentrate since the wine may wind up tasting sweeter or having less overall structure than the wines you are accustomed to drinking. However, frozen wine grape juice or must (including juice containing grape skins) is nearly as excellent as fresh wine grape juice or must.
a 5.25-gallon pail of high-quality frozenSauvignon Blancjuice from Washington State for roughly $150, or around $6 per bottle, according to Brehm.
Step 2: Crush, Press, Stomp
Eric DeFreitas created the illustration. You can skip the fermenting process if you have grape juice or pre-crushed must on hand (Step 3A or 3B for white orred wine, respectively). If this is the case, you will need to crush or press the grapes in order to get the juice to flow. Foot stomping the grapes is recommended. You can purchase or rent equipment to do this, but why would you want to? This is the most enjoyable part. This is the stuff of Lucy and Ethel’s fantasies. Simply dump all of the grapes into a large, clean container.
- There is no danger to pressing down too hard until the bunches are broken apart and the juice is released (this may take a while).
- In order to make white wines, you simply need to ferment the juice in the next stage.
- Alternatively, you may place the skins and seeds in a cloth bag and squeeze off any excess liquid.
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Policy Regarding Personal Information The fermentation of red wines begins with picking out as many stems as your patience will allow and continues until the entire batch is fermented.
Step 3A: Fermenting for White Wine
In order to produce five gallons of wine, you must start with at least 5.25 gallons of white grape juice. Pour the juice into a carboy or other closeable container that is slightly bigger than the amount of the wine you intend to ferment, because the wine may froth or expand and seep out the top during fermentation. White grape juice is really green or golden in color when it is first pressed, but it will become brown after it has been pressed and has begun to ferment. You shouldn’t be concerned because the color will fade to a pale yellow or gold later on.
Pour in the wineyeast and stir it in according to the directions on the packet.
Within a day or two, it should begin to produce a light froth of carbon dioxide, which indicates the start of the fermentation process.
If the fermentation accelerates and the wine foams out of your vessel, simply mop it up and allow the container to cool for a few moments.
Step 3B: Fermenting for Red Wine
During fermentation, a firmly closed top or airlock is not required for red must to function properly. If you use a big open container, cover it with a towel or a thin piece of plywood to discourage dust and fruit flies from getting in. Stir in the wine yeast until it is completely dissolved. It is possible that fermentation will commence in as little as 12 hours. When fermentation is in full swing, red wines must be stirred, or “punched down,” at least twice a day for the best results. You’ll see a “cap” of skins that have risen to the surface.
In this way, the juice is able to extract the most important color and flavor compounds from the skins.
Check the temperature with an old-fashioned weather thermometer to be sure it’s warm enough.
Step 4: Watch the Fermentation Magic
Eric DeFreitas created the illustration. The sugar levels in the fermenting juice should be checked at regular intervals using a simple hydrometer in a graduated cylinder. It is measured in degrees Brix, which is equivalent to the proportion of sugar present. Initially, your juice will be between 18 and 26 degrees Brix, and it will fall to minus-2 degrees Brix once the fermentation process is complete. White wine fermentation can take anything from a few days to many weeks, and it is highly dependent on temperature.
In a week or two, red wine that has reached a decent, warm temperature during fermentation should be ready to drink.
Fill a five-gallon carboy with the wine and set it aside to develop.
Make sure to raise the fermentation container to a height of at least two feet above the carboy in which it will be aged.
Start the flow by sucking in via your mouth, and gravity will take care of the rest. If you want a red wine, strain the juice into a carboy and crush the skins to extract any leftover juice. This should be added to the carboy as well, and the carboy should be sealed with an airlock.
Step 5: Protect Your Creation
Because there is no longer any carbon dioxide released, it is critical to preserve the wine from exposure to air and early oxidation. Ensure that the carboy is completely filled with water, and that you open it as little as possible. If necessary, top up with a decent commercial wine made from the same grape variety. Add sulfite according to the directions in a reputable book or online resource such asHome Winemaking for Dummiesby Tim Patterson orMaking Table Wine at Homefrom the University of California, Davis.
This helps to preserve the wine from oxidation, vinegar bacteria, and other harmful germs throughout the aging process.
Although sterilization isn’t always necessary, it is important to keep things as clean as possible.
Step 6: Let it Mature
Keep the carboy in a cool (but not freezing) location away from direct sunlight. Check it on a regular basis to see whether there is a loose stopper or a dry airlock. Every week or two, give the lees of white wine a good stir to help it retain its structure. After tasting the wine and deciding it is something you would enjoy drinking, it is time to bottle it. After four to nine months in a carboy, most white wines should be ready to drink. It might take anything from six months to a year for reds to mature.
Transfer the clear wine to another container using a funnel.
In any case, halt any stirring or racking well enough in advance for any sediment to settle and the wine to clear before bottling.
Step 7: Bottle it, Baby
In this case, the task is to simply transfer the wine from the carboy to the bottles while avoiding contact with the lees and allowing as little exposure to air as possible. Illustration courtesy of Eric DeFreitas Pro tip: fresh bottles that have been stored in a clean environment do not require rinsing before filling. Siphon the wine into the bottles in the same manner as you would during the racking phase. Use a manual corker to cork each bottle as you go, filling it to within half an inch of where the cork will lay on the bottom.
Making your own labels is enjoyable; you can design and print them at home using peel-off label stock from an office supply store.
When placed over a stove burner, they will shrink to suit the space. Be cautious, though. Your wine will benefit from a few weeks or months of maturation in the bottle, but who has the patience to wait that long? The only task left is to begin extracting corks from the wine bottles.
How to Make Homemade Wine
Documentation Download Documentation Download Documentation For wine enthusiasts, the prospect of creating their own wine at home is likely to be a pipe dream come true. Fortunately, you can do so with the correct equipment and supplies! Once you’ve mastered the technique, you may experiment with other fruits until you discover the wine that’s just right for you.
- Fruit (16 cups), honey (2 cups), yeast (one package), and filtered water
- 1st, gather your materials. To make sure that your wine can mature without being harmed by bugs or germs, you’ll need a few basic items in addition to the wine’s ingredients. Home winemaking shouldn’t be prohibitively expensive, therefore it isn’t essential to spend a lot of money on specialized equipment. You’ll need the following ingredients for this project:
- The following items are required: a 2-gallon (7.6-liter) crock or glass jar (you can sometimes find them at vintage or secondhand stores
- However, be aware that many used crocks may have been used for sauerkraut or pickles and may therefore be contaminated with wine)
- Carboy (a glass container with a narrow neck) having a capacity of 1 gallon (3.8 L)
- The use of an airlock
- It consists of a thin plastic tube that is used for siphoning. Wine bottles with corks or screw tops that have been cleaned
- Tablets of Campden (optional)
- 2Choose your fruit from the basket. Wine may be manufactured from any sort of fruit, however grapes and berries are the most commonly used varieties in the United States. Choose fruit that is at its ripest in terms of flavor. It’s preferable to use organic fruit that hasn’t been treated with chemicals, as you don’t want any of these chemicals to make their way into your wine. If at all possible, use fruit that you have gathered yourself or that you have purchased from a farmer’s market. Some vendors (for example, Wine Grapes Direct) specialize in delivering wine grapes to home winemakers, which is particularly convenient if you do not live in close proximity to vineyards. Advertisement
- s3 Remove the fruit from the tree. Remove the stems and leaves off the fruit, and check to see that there are no particles of dirt or grit on the fruit. Remove the fruit from the water and set it in your crock pot. You can peel the fruit before crushing it, but the skin will contribute a significant amount to the flavor of the wine. The wine will be significantly milder as a result of peeling it.
- Some winemakers prefer not to wash the fruit before crushing it, and this is OK. Due to the presence of natural yeasts on the skin of fruit, it is feasible to manufacture wine only from the yeast found on the fruit’s surface and the air. Cleaning the fruit and regulating the yeast you use, on the other hand, can ensure that the flavor of the wine will be to your liking
- Letting wild yeast to flourish can result in nasty flavors. If you’re up for a little experimentation, you could brew two batches of wine, one with controlled yeast and one with wild yeast, to see which one you prefer the most.
- 4 Crush the fruit to a pulp. Crush and squeeze the fruit to release its juices, either with a clean potato masher or with your hands if you have them. Carry on doing so until the level of the fruit juice has dropped to within 11 2 inches (3.8 cm) of the top of the crock pot. Even if you don’t have enough fruit and juice to completely fill the crock, you may top it full with filtered water to make up the difference. A Campden tablet, which releases sulphur dioxide into the mixture, killing wild yeast and bacteria, can be added to the mixture at this point. If you’re preparing wild yeast wine, don’t take any efforts to destroy the yeast
- Instead, let it ferment naturally.
- If you don’t want to use a pill, you can pour 2 cups of boiling water over the fruit as an alternative. Because tap water includes additives, it might have an adverse effect on the flavor of your wine. Make careful to use filtered or spring water
- Else, you might get sick.
- 5 Add in the honey and mix well. Honey feeds the yeast and sweetens the wine, both of which are beneficial. This is because the amount of honey you use has a direct impact on the sweetness of your wine. If you like a sweeter wine, increase the amount of honey used. If you don’t like it as sweet, reduce the amount of honey you use to 2 cups. Take into consideration the sort of fruit you’re preparing as well. Because grapes have a high sugar content, it is not necessary to use a lot of honey while making grape wine. When it comes to berries and other fruits with a lower sugar content, a bit more honey is required.
- In place of the honey, you can use a sweetener such as sugar or brown sugar. There’s always the option of adding more honey later if your wine doesn’t come out as sweet as you’d like.
- 6 Finally, add the yeast. If you’re making your own yeast, this is the moment to incorporate it into the recipe. Pour it into the crock and stir it in with a long-handled spoon until it is well incorporated. This concoction is referred to as a necessity.
- When preparing wild yeast wine, you can skip this stage
- Otherwise, follow the instructions below.
- 1 Cover the crock with plastic wrap and let it aside overnight. Using a cover that will keep pests out while allowing air to flow into and out of the crock is critical. To cover the aperture, you may either use a crock lid that has been developed specifically for this purpose or stretch a fabric or t-shirt over it and put it in place with a thick rubber band. In a warm region with temperatures about 70 degrees, place the covered cooking crock for the night
- Placing the crock in a chilly environment will not encourage the growth of the yeast. Keeping it in a too warm environment will cause the yeast to die. Discover an ideal in-between location in your kitchen
- Two or three times every day, stir the must. The day after you create the mixture, uncover it and thoroughly stir it, then set it aside to rest. Do this every 4 hours or so for the first day, then stir a few times each day for the next 3 days to ensure even cooking. As the yeast begins to work its magic, the mixture should begin to bubble up. This is the fermentation process that will result in the production of exquisite wine
- Three. Remove the liquid through a strainer or siphon. The moment to strain off the particles and siphon the liquid into your carboy for longer-term storage will come about three days after the bubbling has begun and will last around three days. Install an airlock to the entrance of the carboy once the wine has been siphoned into it. This will allow for the escape of gas while preventing oxygen from entering and destroying your wine.
- If you don’t have an airlock, you may make one out of a tiny balloon that you lay over the opening and poke five pin-sized holes into it. It should be taped down. This will allow the gas to exit but will prevent oxygen from entering.
- 4Allow the wine to mature for at least one month before serving. Better still, allow it to age for up to nine months, during which time the wine will mature and mellow, resulting in a significantly superior flavor. Even though you put a lot of honey in your wine, it’s best to let it mature for a longer period of time since else it would taste excessively sweet when you consume it. 5 The wine should be stored in a bottle. As soon as you remove the airlock from the bottle, add a Campden tablet to the mixture to prevent the wine from becoming contaminated with bacteria that may cause it to ferment into vinegar. Fill your clean bottles close to the brim with the wine, then cork them as soon as they’re finished. Allow the wine to continue to mature in the bottles, or drink it right away if possible.
- Red wines should be stored in dark bottles to maintain their color.
- People have been producing wine for thousands of years, and they’ve picked up a few secrets along the way that can help you make a good batch of wine every time. Keep the following points in mind as you embark on your first venture into home winemaking:
- To prevent germs from ruining your wine, make sure all of your equipment is extremely clean. Make sure to keep your first ferment covered, but allow for some airflow. Maintain the airtightness of the secondary fermentation
- Keep all bottles filled to the brim in order to reduce the amount of oxygen in the bottle. Keep red wines in dark bottles to ensure that their look does not deteriorate. Make wines that are too dry rather than excessively sweet
- You can always add sugar afterwards. Taste the wine at regular intervals to ensure that the process is running well.
- 2 Understand what to avoid while producing wine at home. Avoiding these typical errors can assist to increase the likelihood of your success. Don’t do the following:
- Because it is unlawful to sell wine, you should sell your wine. Allowing vinegar flies to get into touch with your wine is a good idea. Metal containers should be used. Use of instruments or containers made of resinous wood is discouraged since they can detract from the flavor of the wine. Increase the temperature to see if you can speed up the fermentation process. Filtering without a good cause or too soon is not recommended. Store your wine in jars or bottles that have not been sanitized. Bottle your wine before the fermentation process is complete.
Create a new question
- Question How long do I have to wait for the wine to ferment? Your results will vary depending on the type of yeast you use, the amount of sugar in your wine, and other factors such as the temperature. The majority of wines need two to four weeks to fully ferment, but they are often matured beyond that. Question Is it worth bottling wine that has been lying in demijohns for a few years if the filter still has water in it and no air has gotten into the bottle? If there are no objectionable odors or tastes, then go ahead and try it. Brewers who make their own beer have a history of aging their product for several years with wonderful outcomes. Question Where can I purchase an airlock? You may purchase one from a winemaking supply store, order one online, or create one from yourself. Airlocks are simple devices that may be created from everyday things by following one of the many guides that are accessible online. They are also inexpensive. Question Is it possible to dilute wine with water? Yes. It is possible to dilute wine with water. It is a matter of personal preference. Diluting wine with water is something that has been done for a very long time. Question In which sort of yeast should I put my hands? Make use of wine and champagne yeast, which you can acquire from a winemaking supply store or from eBay, where you may find a wide variety of products
- Question When making wine, what is the proper yeast to use for the amount of grapes you want to utilize? According to the article, a liquid ratio of 2 tablespoons of yeast to 1 gallon of juice should be used. Question Was there something I did incorrectly that caused my homemade wine to have a terrible flavor and smell? Three things might have gone wrong in the production of the wine if it has a sulfur scent (rotten eggs), including: One of the following possibilities: 1) the kit you’re using is defective
- 2) there’s too much fumaric acid in the juice, which is causing the fermentation to go wrong
- Or 3) the batch has been contaminated (for example, you didn’t properly sterilize the primary or secondary fermenting vessels) or bad bacteria has made its way into the fermentation. Question Can I use bread yeast to start the fermentation process? Yes, but it will not be particularly appetizing and will include a significant amount of alcohol
- Question What is the source of the wine being sucked out of the vent tube? Filling your fermenter to the brim will result in it foaming over throughout the fermenting process. At the top of the container, leave 3 to 4 inches of empty space
- Question Despite the fact that my green grape wine has been kept in demijohns for two months, it has remained yellow. What do you think I should do? Do you mean that the wine that has been kept has a murky (yellow) appearance to it (e.g., will not clear)? If this is the case, there is a hidden method for cleaning your wine. To begin, go through the conventional cleansing agents, which are often KiesolsolChitosan (usually sold as a pack at any wine maker store). After emptying the area, quickly move the demijohns to a cooler location (10 degrees, such as a basement stone floor). Leave it for a total of two weeks. That should take care of the problem. It is necessary to repeat the clarifying procedure if the wine does not clear since some particles may remain stubbornly stuck in the wine.
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- If your fresh fruit is excessively acidic and the fermentation appears to be slow, you may have a “Must” that is excessively acidic in nature. Add a stick of chalk (yes, the kind you use to write on a chalkboard) to the list of requirements. It has the potential to perform wonders
- Keep all utensils clean and sanitary. Bacteria are responsible for the fermentation of wine into vinegar. If, on the other hand, your wine does turn to vinegar, don’t throw it out. It’s a fantastic marinade for meats and poultry, as well. It may be used to marinate chicken breasts in fresh herbs and spices, for example. Give your wine a hint of wood-aged taste by aging it in barrels. The second fermentation should include a four inch piece of oak dowel in the glass jug
- A one and a half inch (1.3 cm) dowel is the optimal size for this. (To retain the wine at the highest possible level in the neck of your fermenter, place sterilized marbles in the neck to provide additional room.) Set aside some time for the wood to perform its miracle in the glass bottle. Pour the finished, clear wine into sterilized bottles with a cork and set aside. Keep the after-fruit from when you filtered the wine in a separate container. This is referred to as a starter, and it will help your next batch turn out better since you will need less components. This technique becomes more effective with each repetition
- Siphoning the excellent liquids from the solids is an absolute essential. Before bottling, this is referred to as racking, and it should be done at least two or three times
- Bottles with corks should be stored on their sides with the neck lifted just enough to allow the wine to rest on the cork.
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About This Article
Summary of the ArticleXTo produce your own own wine, crush 16 cups of grapes or berries in a big crock pot until they are crushed. Once the crock is completely full with fruit juice, add a Campden tablet to kill any wild yeast and bacteria that may have gotten into the mix. In a large mixing bowl, combine 2 cups of honey to sweeten your wine and 1 package of yeast to aid in the fermentation process. When you’re finished, cover the crock with plastic wrap and keep it in a warm spot for three days.
Continue reading for additional information, including how to bottle homemade wine and how to allow your wine to mature.
The writers of this page have together authored a page that has been read 1,929,607 times.
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- All of your instruments should be thoroughly cleaned and sterilized to the level of cleanliness you desire. It is important to maintain this degree of cleanliness throughout the procedure.
Making the Wine
- Add the frozen fruit, cane sugar, and pectic enzyme to a large bucket, a large jar, or a fermenter that has been specially made (if using). Refrigerate until the berries are completely defrosted and the entire combination is very juicy, at least four hours and up to 24 hours. Mash the berries until they are crushed, either with a potato masher or with clean hands. There is no requirement that it be a smooth purée. In a small dish, combine roughly a cup of water with the yeast
- Put aside for 10 minutes to allow the yeast to wake up. To the strawberry combination, add the wine tannin or black tea, as well as an acid blend or lemon juice if desired. Fill the container with enough water to make the total amount of the mixture to approximately 1 1/3 gallons—there is no need to be exact
- In a large mixing bowl, pour in the yeast water and whisk well to agitate. Close the fermenter’s lid and secure it with an airlock.
- Place the fermenter in a location where it will not receive direct sunlight, but where you will be able to keep an eye on it. Stir or swirl the mixture well at least once every day to ensure that it is well-aggitated. Within 1-3 days, the fermentation process should begin. The main fermentation stage should be stirred or swirled thoroughly throughout the duration of the process. Typically, primary fermentation is completed around 10 days with this wine, although it may take longer or shorter depending on the temperature of your home
- Secondary fermentation is completed when the bubbles slow down significantly.
- Ideally, you should keep the fermenter out of direct sunlight, but close enough to keep an eye on it at all times. Using a whisk or a spoon, thoroughly stir or swirl the mixture at least once every day. In three to four days, the fermentation process should begin. For the duration of the main fermentation stage, continue to stir or swirl thoroughly. Typically, primary fermentation is completed about 10 days with this wine, although it may take longer or shorter depending on the temperature of your home
- Nevertheless, secondary fermentation may take longer or shorter.
Bottling and Aging
- Transfer the completed strawberry wine from the carboy to the bottling bucket (or the primary fermenter if it has a spigot) by using an asiphon, leaving behind the sediment in the process. If you’re using a bottle filler, attach it to the spigot on the bottling container. Clean, sterilized bottles can be filled using either the bottle filler or merely the spigot
- Close the bottles’ tops with a cap, cork, or other closure. Label the bottles with the appropriate information. If you’re using corks, make sure to flip the bottles on their sides to keep the corks moist. Allow the wine to mature for at least 30 days, but ideally 6-12 months to get the greatest flavor.
- You’ll want to back sweeten your strawberry wine if it tastes too dry after secondary fermentation, which you can do by following the instructions in this post.
- Taste your wine at various stages of preparation! – Not only is it entertaining to sample, but it also aids in a better understanding of the fermentation process in action.
Yield:25 Serving 5 oz. in weight The following is the amount of food per serving: Calories:183 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol:0mg Sodium:1mg Carbohydrates:47g Fiber:0g Sugar:46g Protein:0g When it comes to healthy eating, we at Wholefully think that it is about much more than simply the numbers on the nutrition information panel. Please remember that the information provided here is only a portion of the overall picture that will assist you in determining which meals are nourishing for you.