Homemade Wines

    1. Fruit Preparation:
    The process begins with preparing the fruit. For grapes, this usually involves crushing and pressing to         extract the juice, which is then called "must". Other fruits may require juicing or mashing.

     2. Fermentation:
    Yeast is added to the must to initiate fermentation. The yeast converts sugars into alcohol and carbon        dioxide, creating the alcoholic beverage. This process is typically controlled in a primary fermentation         container, often with an airlock to release carbon dioxide. 

3. Clarification:
As the fermentation progresses, the wine is racked (transferred) to a secondary fermentation container, allowing the sediment to settle out, clarifying the wine. 

 4. Aging and Bottling:

The wine is then aged in the secondary container to allow the flavors to develop further. Finally, it's bottled and sealed for storage and consumption. 

     5. Variations:

     Home winemaking allows for a wide range of variations. You can use different fruits (berries, peaches,       etc.), add spices or herbs for flavour, and adjust fermentation temperatures to achieve different styles of       wine.