How is wine made at home?

[SAMI]

Please let me know a simple metod of making wine at home.And how to preserve it .How long can it be stored?

[Dr Christian Troy]

it's called PRUNO
look it up..i'm sure you'll like it.

[Pontac]

Jack Kellers has all the info you need. http://winemaking.jackkeller.net/

As Jack says, "If the Sumerians could doit, so can you"

[arijeet89sinha]

ask ur mom.she is wine.

[Paulo]

I fink you have to get some juice, let it ferment(dont ask me how to do it) Tadah! wine, dont know how to stoe it though...

[sam6]

It depends on which kind of wine you want. They are so many methods. Many people will tell you that it is not possible to obtain a good wine at home. They are right that it is really difficult, but that is not a reason not to try. The first one will probably be disappointing.
Without giving you "the" method (depending on each case), I would advice you to first select the grape (mature and not rotten). Sometimes a bad weather during the year will impede you to obtain a good wine.
Another important thing is not to smash the stone with the grap : you have to pressure with care (max. 1,6 kg/cm²). Most of people make it with (clean) feets.
To avoid diseases inside your wine it is adviced to cover the fermenter, but the fermentation will be slower... Some people check if the fermentation is still going on by linking an hose between the fermenter and a glass of water : if it is bubbling it means that it is fermenting.Temperature depends on the wine but usually it should not go beyond 25 °C to respect the flavours, but also because the aim is not to obtain vinegar !
For the red wine you will have to mix the juice with the pulp and skin of the grape (that are not present in white wine for example).
You will have to add stuffs, it is a pity but there is no other way to obtain a good, controlled wine : always depending of which wine you are looking for, you will have to add yeast (Saccharomyces cerevisiae is the best), then after the fermentation the metabisulfite (be careful to add it in small amounts because it gives a taste to the wine) H2SO3, KHSO3 or K2S2O5, will stop the developement of all microorganisms to avoid a double fermentation (don't add to much!).
To reduce acidity of wine, some enzymes help (malolactic enzymes), there is also the potassium bicarbonate that reduce acidity of wine.
However the method depends on the wine you wish. If you want to increase your chance of success, you can start with the wine kits, for example : http://www.homebrewers.com/category/tnoirotliqueurs/

Your wine will however need patience and a lot of cares.

[ASHWIN A]

Why take unecessary trouble when there are pubs????????