How to Make Homemade Wine the Easy Way

If you’re new to making wine, a quick and easy method is making wine from fruit juice using frozen juice concentrates. Simply check in your grocer’s freezer section to find a wide variety of frozen juices. This recipe can be adjusted for any type of juice or juice blends.

It’s fun to experiment with different flavors, but if you do, always make sure that you like the taste of the juice blend itself before you try to make it into wine. If it tastes bland or strange as juice, it will taste even more so once it becomes wine.

Check the ingredients list for preservatives. If it has preservatives, it won’t ferment. If it doesn’t ferment, you won’t get wine.

Another thing to check for is chemicals. You want a juice concentrate that is 100% juice. Some juices have added vitamin C (ascorbic acid). This will work fine. Try to avoid any other chemicals for a better tasting wine.

Making Wine from Fruit Juice


• 1 – 6 ounce can frozen grape juice concentrate

• 1 – 6 ounce can frozen apple juice concentrate (or juice of your choice – I like blends.)juice of 1 large lemon

• 2 cups sugar

• 1 package of wine yeast (Montrachet or champagne) or 1 teaspoon bread yeast

• 1 gallon water


• Clean gallon jug or bucket

• Balloon or plastic wrap and rubber band

• Funnel (if you’re using the jug)

• Something to stir with

Bring the water to a rolling boil, then turn off the heat and let it cool down to room temperature. Now you’re ready to begin making wine from fruit juice.

Choose the Proper Container

• When making wine from fruit juice, always start with a very clean jug or bucket. A gallon milk or water jug will work and so will a clean cheap plastic bucket.

Adding the Juice and Sugar

• Put the thawed juice concentrate and fresh lemon juice into your container. If you’re making an all grape wine, you can leave out the lemon juice. If you are using different fruits, the lemon helps to bring out the flavor as well as giving a nice edge to the wine.

• Add the sugar to the juice. Stir or shake well to dissolve the sugar. The sweeter the fruit juice and more sugar added, the higher the possible alcohol content.

Adding the Water

• Add the previously boiled water as needed to fill up the gallon jug, but make sure to leave about two inches on the top. This gives the wine a bit of headroom for fermenting. Mix well.

Racking the Wine

• If it seems to be done or you don’t want to wait, then it’s time to rack the wine. There should be a layer of sediment on the very bottom of your container. This sediment is what is left over after the yeast eats the sugars from the liquid. Racking the wine is removing the wine from the top without stirring up the sediment on the bottom.

How Do You Know When It’s Finished Fermenting?

• It’s finished fermenting when you tap the edge of the glass and no bubbles appear. However, this is not a hard and fast rule. Fermenting can stop or slow greatly due to fluctuations in temperatures.

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An engineer with love for baking, food and art!

Seattle, WA

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