Reds, whites and rosés — grape wine recipes from first crush to final bottle.
Wine is made by fermenting grape juice into reds, whites and rosés. Whether you're working from fresh grapes, a juice or a kit, the craft is the same: coax a clean fermentation, then give the wine time to develop. Browse community wine recipes below, each with ingredients, method and target ABV.
Winemaking starts with grape juice, or 'must'. White wine is fermented from pressed juice alone; red wine ferments on the grape skins to draw out colour and tannin. Wine yeast converts the natural sugars to alcohol over a couple of weeks.
After fermentation, the wine is racked off its sediment to clear, then aged — a step that does much of the work in turning fresh, sharp young wine into something smooth and rounded.
Yes — as long as it's 100% juice with no preservatives, it ferments into wine. Purple grape juice for red, white grape juice for white.
Fermentation takes a couple of weeks, but wine improves with months of ageing — most reward at least 3–6 months before drinking.
Wine here means grape wine. Wine made from other fruits, flowers or vegetables is called country (or fruit) wine.
Most homemade wines land around 10–14% ABV, depending on the sugar content and yeast.
No, but kits make a reliable starting point. You can also work from fresh grapes or juice with wine yeast, sugar and basic equipment.
Build your recipe in Demijohn Journal, track every reading, and share it with the community — for free.
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