Homemade Dinner Wine (Red Table Wine from Grapes)

Name: Homemade Dinner Wine (Red Table Wine from Grapes)
Ingredients: 20–25 kg (yields ≈5–6 liters wine) Fresh red grapes (wine varieties like Cabernet, Merlot); 1 packet Wine yeast (Saccharomyces cerevisiae); 500–1000 g Sugar (optional for dry/sweet adjustment); 2–3 (for sterilization) Campden tablets (sulfite); 1 tsp Potassium sorbate (optional stabilizer)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesDinnerWineFromScratchRedWineFermentedHomemadeGrapeBased

Homemade Dinner Wine (Red Table Wine from Grapes)

Nutrition (per serving)

85Calories

0 gProtein

3 gCarbs

0 gFat

0 gSugar

5 mgSalt

Ingredients

20–25 kg (yields ≈5–6 liters wine) Fresh red grapes (wine varieties like Cabernet, Merlot)
1 packet Wine yeast (Saccharomyces cerevisiae)
500–1000 g Sugar (optional for dry/sweet adjustment)
2–3 (for sterilization) Campden tablets (sulfite)
1 tsp Potassium sorbate (optional stabilizer)

Method

Wash grapes → destem → crush into must (juice, skins, seeds) in large food-grade bucket (use potato masher or feet).
Dissolve 1 crushed Campden tablet in must → stir → cover → let sit 24 hours to kill wild yeast/bacteria.
Add wine yeast → stir → cover with cloth → ferment at 18–22 °C 5–10 days (stir daily) until bubbling slows (primary fermentation).
Strain must through cheesecloth → press solids to extract juice → discard solids → transfer liquid to clean carboy (secondary fermenter).
Add sugar if desired (for sweeter wine) → top up with water if needed → seal with airlock → ferment 4–6 weeks until clear and bubbling stops.
Rack wine: siphon clear wine to new carboy, leaving sediment behind → add 1 crushed Campden + potassium sorbate if bottling soon.
Age in carboy 3–6 months → taste → bottle in sterilized bottles → cork or cap.
Age bottles 6–12 months in cool dark place → serve as everyday red dinner wine — homemade fermented grape wine.