Making wine is a process that focuses on patience and attention to detail. Because of the complexity of wine-making, you have to be precise in the ingredients that you use as well as their quantities. One of the key ingredients in many wines is sugar. Though there is no actual way to make wine without the use of any sugar, you do not have to use synthetic or table sugar.
Remove all seeds or pits from the fruit. Cut the fruit in half and remove each seed and pit individually if you have to. Make sure to remove all of them as the seeds and pits can make the wine taste sour.
Mash up the fruit with your hands or with a meat tenderizer. Try and mash the fruit as finely as you can to make sure that it is as much liquid as possible.
Pour the liquid into your fermentation vessel which can be found at some crafts stores or in online winemaking stores. If there is any pulp left in the mixture, remove as much of it as you can. Then, cover the vessel with a thin cloth towel.
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Sprinkle about a tablespoon of yeast powder onto the mixture after 24 hours of the mixture sitting. Cover the mixture up again.
Remove the towel after eight to nine days. Then, pour the mixture into a second, clean fermentation vessel leaving the old yeast in the first vessel.
Seal the fermentation vessel and let the mixture sit again, this time for no less than four weeks. Unseal the vessel after this four-week period and add two eye-drops-full of potassium sorbate, which can be found where you purchased your fermentation vessels. The wine is now ready to bottle. Because of the natural sugar in the fruit, the wine will have fermented by now. As with any wine, the longer it is given to ferment, the stronger the alcohol content will be.