The Basic Process

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Published 2024

Get a feel for the key steps involved in making wine, and you’ll soon be devising your own recipes.

Extract flavours and sugars from the raw ingredients. Depending on what fruit or veg you’re using this can be achieved in a number of ways, such as boiling, steeping or pressing.
Add water, sugar and any supplementary ingredients.
Start the initial rapid fermentation by adding yeast. This is usually done in a food-grade bucket, and sometimes ‘on the pulp’ (ie with the fruit still present to maximize flavour and sugar extraction).
Strain the liquid into a demijohn (carboy) for a slower, longer fermentation under the safety of an airlock.
After around one month, rack off wine to remove it from the mucky deposits known as the ‘lees’.
Leave the wine for a few more months before bottling and maturing.

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