To make your own wine, just put in the first place the effort and the will to make a successful outcome. For your wine making kit, you can start with buying as little resources as possible. A few large bottles at a flea market, a water clasp with a rubber cap, and a booklet about wine. Finally, it is meant that the alcohol in the bottle must be sealed tightly so that the carbon dioxide cannot escape. If you last longer buy whatever you want to experiment with and always try to picture the result you want. In a wine booklet also try to make the whole process described.

Now you can basically start with 2 books for wine beginners entitles "Self winemaking" by CJJ Berry and "Make your own wine" by Ronn Hoose.

But if you are so busy and want to know more about winemaking than the book of Jan van Schaik "Great wine making book" is full of everything about wine and you can get your wisdom regularly. Many recipes are also provided therein.

The first problem you will encounter during the process is the large amounts of acid in your selected fruits. You can get less fruit or you can use the acid partially neutralized with lime precipitation and more water. There are also people who think of 2 to 3 kg of fruit to make 10 L wine, with lots of sugar and tools and still succeed. Try as much as possible to get the fruit in your wine.

Most wines have a pH between 5 and 7. That’s the German wines taste with more acid and it is not because the acid is masked by the high residual sugar content of the wine. To achieve this, all of the sugar should not be converted into alcohol.

There are several ways of achieving this. There are many different kinds of yeast, some put all sugars present in alcohol and it does it again with sugar than sugar which is also converted into alcohol. This fermentation process usually stops at 17% and that is very much a glass of wine. However, there are species that are stopped at 12 - 13%, and allow the remaining sugar unfermented.

You can use the yeast such as white currants, gooseberries and rhubarb to a kind of German wine. The juice of the grape Boskoop is very suitable. There is also special yeast to 20% and is intended to burn or distilled. This yeast is in a very short heating time to 20% alcohol. The combustion of alcohol is of course forbidden.

There are basically 2 types of fermentation involved in the wine making kit: fermentation pulp and juice fermenting. For pulp fermentation, we use the whole fruit, usually in red wine to this way to use more color and flavor in the peel down.

Here the differences can be seen in as many as 14 days. These substances are released as soon as some alcohol is produced but you can also create a special preparation

Add the fruit pulp. When fermenting juice, the juice goes directly into the fermentation vessel. This juice can be gathered from a juicer or compression. The fruits that have been in the freezer for a while are very easy to get rid of their juice. Experiment with that and you can have your own wine.