Home Made Red Wine Recipe

Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe ..
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Apr-09
Make Wine at Home: Easy and Cheap Home

Made Red Wine Recipe
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I always had the desire to enjoy drinking something I made myself. Did a lot of researching on how
to make wine at home and all I got was wine making methods which was meant to be executed in the
USA which uses things like wine fermenter kit, hydro meters, capdem tablets and those kind of stuff
which you don’t get here in India.
I wanted to prepare wine using just materials available in any standard Indian kitchen and not
spending too much money. This search for the indianized wine making technique did not yield any
results and I kept trying asking friends and relatives.
At last, I got the opportunity to talk to one pattima (old lady), mother of a good friend, who’s been
making wine for years, got the recipe of ingredients, and proportions from her and she ran me
through telephone the methodology, tips and tricks of the process. Within 2 hours of talking to her, I
was all set to go!
This guide is for all you people out there, who like me, at least once, brew what you drink.
This guide will yield a minimum of 4 litres of wine. Caution: You need a lot of patience, You need
to wait up to 42 days to get the wine ready and you will have to dedicate at least 2 minutes everyday
till then to this process of making wine.
Ingredients:
Black Grapes: 1.5 Kgs
The grapes can be seedless, but definitely need to be black. There is a variety of grapes in which the
inside is also black/dark brown, if you get that its good, if not the black grapes variety with dark
green inside is also good
Sugar: 1.5 Kgs
Needs to be clean white sugar, try to get a good brand like parrys sugar which does not have any dirt
or discoloration
mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe .. KosuKadi Page 2 of 116
Yeast: 15 grams
This you get in any spencer’s daily or any supermarket for that matter. Usually you would find it in
the section where they stock essences, food colouring etc. It’s called “Activated dry yeast” , any
brand and a small 25 gm packed would do (you need just 15 grams)
Whole wheat: 50 grams
Had a tough time getting this , all the supermarkets stock only 5 kg packets. Went to a normal
palasarakku kadai (general provisions) and got it packed off.
Egg (just the white): 1
Veggies don’t get dejected. This is not really necessary. I was told this is just to create a good
flavour. This can be skipped.
Water: 2.6 ltrs
purified water.
Materials / Tools Required:
Ceramic jar:
Big enough to hold 1.5 kgs of grapes + 2.6 lts of water + 1.5 kgs of sugar. Should have 20% free
space after adding all this. Preferably must have a lid. Best bet is to use the oorga jaadi (ceramic
pickle jar) or if you don’t have any ceramic jars, plastic or metal also would do. Should have a
fermentation, the vessel has to be airtight. So smaller the mouth,
easier to seal
Wooden pestle / masher:
This is nothing but the lowly wooden tool your mom makes to smash potatoes or paalak / keerai. We
will use to smash grapes
Long wooden spoon:
should be long enough to reach the bottom of your wine jar.
Love and Support: Any quantity
Along with all this interest and support from other family members to make the wine making
experience a memorable one

All the ingredients and tools required
The basic ground rule in wine making is keeping things clean and sterile. This to ensure that
the brew does not get contaminated with bacteria which may spoil the brew instead of allowing
it to ferment. If the brew gets spoiled only thing you can do is to flush it down the drain.
Ready, Get Set:
1. Boil the water: Boil the water for at least 3-4 mins to make it as pure as possible and kill any
bacteria or germs in it. After boiling let it cool. The water has to be back to room temperature
before you can use it
2. Sterilize the ceramic Jar: Simply pour boiling water in the jar till the brim and leave it for 5
mins to sterilize the inner of the jar. Remember, the jar I used was ceramic, so it could stand
the heat. Don’t try this if you are using plastic jar
3. Clean the grapes: Remove the stem of the grapes. Wash at least 3-4 times in water to ensure all
the dirt/dust/chemical sediments from fertilizers and insecticides are removed. Drain the water;
if possible spread the grapes on a wide tray to allow it to dry off the excess water.
4. Clean the wheat: Clean the 50 gms of wheat with water, rinse 3-4 times and ensure they are
dry again.
Cleaned and dried grapes

Rock and Roll – Part 1
1. Put the grapes in the jar

2. Use the wooden smasher to smash the grapes. The motive is to rupture the grapes NOT to
juice them. So need not crush them so hard to juice them out, but ensure each grape is ruptured
3. Pour in the cooled water
4. Prepare the yeast: Preparing the yeast is simple. Just follow the instructions in the carton to
activate the yeast. Take some lukewarm water (40-50 C), say 100 ml water, add 2 tsp of sugar
(you can take some off sugar you have set aside already), and add the 15 gms of yeast into it
(usually around 3 tea spoons) and mix them well.
5. Pour the prepared yeast into the jar
6. Add the wheat into the jar
7. Beat the egg white and add it into the jar
8. Add HALF the sugar into the jar.
9. Use the wooden spoon to mix the contents. You need not try to dissolve the sugar. Just a
couple of stirs so that the contents are evenly mixed.
10. Close the jar with its lid and then wrap plastic covers on top of the jar to make the jar 100% air
tight.
Pestle used to rupture the grapes
Wheat added

Closeup shot of the ruptured grapes
Covered and sealed jar
Stored in a cool dry place

Once you have done this, keep the jar in a cool, dark & dry place. But ensure the jar is accessible.
Why accessible? Read on…
Daily Duties:
1. 21, even if you forget to brush your teeth, you shouldn’t forget to do the
things below
2. Daily, at a set time, you need to carefully open up the jar
3. Use the wooden spoon to stir the contents, just enough that the contents are evenly mixed.
Ensure the spoon is 100% clean and dry every time
4. Close the jar back, make it airtight and put it back in the cool, dark, dry place where it belongs
This process has to be repeated for the next 21 days, Everyday.
Rock & Roll – Part 2
Here comes the important and little bit difficult part, where again, keeping it clean is the key. This
needs to be done around the 22nd day.
Materials / Tools needed
1. Large, fine holed filter. The ones usually found in juice shops
2. Disposable Surgical gloves
3. Somebody to help
Steps Involved
1. Open up the jar

2. Slowly pour out the contents of the jar into the filter.
3. The filtered liquid has to be caught with another clean, sterilized vessel
4. Glove one hand and squeeze out the soggy half-ruptured grapes, the grape skins and seeds
through the filter
5. Finally after emptying the jar, the clear filtered liquid will be caught in the vessel below
6. Used the gloved hand to scoop put any sediments left out in the ceramic jar
7. Then pour the contents of the vessel back into the ceramic jar
8. Then add the second half (remaining) sugar into the jar and stir lightly
9. Close the jar, make it air tight as before and put it back into the cool, dry, dark place

Filtering the brew
Squashing the grapes with a gloved

sterile hand
Filtered Brew

Patience!! – Wait for another 21 days. The good news is that now no more or opening of jar is
required. 21 days is the bare minimum. The older the wine gets, the better. Better means, its tastes
better and more importantly it gets stronger!!
Taste it ……. Finally!!
1. After a total of 42 days, you can open up the jar and gently take out the clear wine on top and
fill it up in a sterilized glass bottle.
2. Usually, the sediments are in the bottom and the clear wine on top. So its important you don’t
shake the container too much and just use a small glass to scoop out the clear wine on top.
Alternatively you can use a pipette or a siphon mechanism to do so
3. You needn’t empty the jar. Just take out the clear wine from the top and close the jar airtight
and put it right back.
4. Keep repeating the process, till the wine lasts! Just ensure the jar is airtight everytime you put
it back
5. That’s it, you have officially made wine at home!!!!!
Absolut Wine just used the solid glass bottle

of absolut vodka to hold the wine. The wine
disappeared (gobbled up) within 20 mins of
taking this shot!
Try Variations
In theory any acidic fruit can be used to make wine. Everything from gooseberries, pineapples,
strawberries can be used to make wine. The basic fermentation process is as mentioned. So it’s up to
you to try variations. You might be lucky to get a good wine sometimes, and other times it might get
spoilt. But what the heck, trying
others can try too. I am planning to try the same with white grapes next
Send me a bottle
Share the booze! They say joy spreads when you share it. Send me a bottle once its done. Will raise a
toast for you when I drink it !!
Why you should make wine at home
1. At less than Rs.200 for the ingredients, you get around 4 litres of wine. That’s the cheapest
alcohol. Clean, pure, unadulterated liquor. And this wine IS STRONG and 600 ml or 2 ½
glasses guarantees a nice high.

2. Home made wine, is certainly MUCH MUCH MUCH better than the Golconda wine which
you get at TASMAC, which actually is not wine at all.
3. Making Wine at home is really a wonderful experience and should be taken up at least once
with the family.
4. Wine is always a part of a celebration, plan ahead and make wine just in time for Christmas,
birthday or anniversary
5. Wine making is one of the oldest skills recorded in history and i suppose wine is the oldest
alcoholic drink known to man. So be proud that you know how to make it
6. Wine making is one of 75 things a man must do at least once in his life time (see slide 55).
Let me know your testimony of success and failures trying this. Also let me know if there are any
ways to improve or tweak this recipe. Will be very happy to hear if there are any other recipes
you may know. Cheers!
Update 06, April 2012: Feel free to change the proportion of sugar added to suit your taste. I
have got constant feedback that the wine was a little too sweet for some peoples’ tastes. So if
you want a less sweeter wine, reduce the sugar to around 1 Kg. Based on my experience a bare
minimum of around 750 – 1 Kg of sugar is required for proper fermentation and so anything
beyond that is going to make the wine sweeter. So feel free to play around with the amount of
sugar.
Tags: booze, home wine recipe, wine
Tags: booze, home wine recipe, wine
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392 Responses to “Make Wine at Home: Easy and Cheap Home Made Red Wine
Recipe”
1.
FairfaxBluntSmoker
April 11, 2009
Time 10:41 am
I came across your recipe the other night by accident. Now, I’ve got a jar of what will soon be
wine sitting in my closet. I had to convert the measurements to imperial. I hope i did so
correctly. It seemed that I used very little wheat, about a handful and a half. I am hoping that
this wine is not too sweet. I know that the Indian palette is different from that of more western
countries. I certainly appreciate the flavorful and spicey food, however I would suspect that
the standard Indian wine might be sweeter than the standard Californian or Italian wine. I am
not a wine connoisseur by any means so I will be happy if it gives me a decent buzz. It’s
amazing that I can legally buy all of these ingredients, but if I mix them in a jar and keep it
closed for a month I’m not legally allowed to possess it. Don’t worry, I’ll be responsible.
Drunk driving is for highschool kids. I dropped out over a year ago. Thanks for the recipe.
Reply

{
KosuKadi
April 11, 2009
Time 4:56 pm
hey! good luck! and let me know how it comes out. The sugar eventually turns in to
alchohol during fermentation. The longer you keep it, more sugar converts into alcohol
until there is no sugar left and more stronger and less sweeter your wine gets
Reply

Raymart
September 1, 2012
Time 4:00 pm
Hi! Im Mr. Raymart What kind of yeast did you use!
Reply

ymart
September 7, 2012
Time 5:08 pm
Can i substitute baking yeast because im here in the Philippines and there is no
wine yeast i need answer urgently because this is our project for this final and i
have
1 month to go before the submition Reply plz!
Reply

ymart
September 7, 2012
Time 5:11 pm
can i use other grapes because here in the Philippines only available is the
violet and light green grapes
Reply

KosuKadi
September 8, 2012

Time 10:18 am
@ymart, I suggest you read through all the comments. Lots of interesting
info and the answers to your questions are there. Yes, you can use bread
yeast.
Reply
2.
Ekanth
April 21, 2009
Time 11:59 pm
Hey… One of the best posts for wine preparation… I caught up with the fever of home-made
wine from one of my friends and have been surfing like mad for so many days… Today, you
made my day!!!! Thanks a ton for the fantastic write-up (and the lovely pictures). I cannot wait
till the week-end before I start preparing my own bottle… Your contribution is great… As you
rightly said, there are thousands of videos and content on wine preparation and they only make
you lose interest in “our interest”. Your narration and method of preparation is so superb and
simple… I wish I could taste a little bit of your expert wine output… well… anyways, let me
try my stuff and if at all I succeed, will write back to you and share the great experience…
Thanks a ton!!!
Ekanth
Reply
3.
Rakesh
April 29, 2009
Time 1:21 pm
Thanks for such a informative and useful artical I have not seen on web so far. Infact I wanted
to made wine in home, hence serching the net since couple of weeks, specialy in India. I got
what exactly I was looking, from your artical. Many many…thanks for all your trouble and
time you have spent to share this information with us. I sicerly oblised.
Have a nice day, and be continue to share your further expirences,
Thanks and regards,
Rakesh
Reply
4.
Isaac
May 27, 2009
Time 7:59 pm
Fantastic but simple explanation to treasure i have been searching.., I cant wait any longer to
make my wine at home. Absolutely superb.. Thanks a lot for sharing.. God Bless

Reply
5.
Clifford
June 13, 2009
Time 2:58 pm
Hey There!
Just the recipe I have been looking for! And I got the exact same ceramic vessel at home and
have been showing the images around to my parents. We are all very excited and hope to be
having some good wine in a couple of months.
Reply
6.
Tathagata
July 6, 2009
Time 7:25 pm
Hey did u used the baking yeast or the did u ger the wine yeast
Reply
7.
Neha
July 11, 2009
Time 12:18 am
Hi!!! i had picked up loads of black grapes…. now ur recipe has given me the idea of trying
my hand in making wine 4rm them… would keep u posted on the outcome….
thanks a lot for the simple and easy method….
cheers in advance
Reply
8.
Arunkumar
July 11, 2009
Time 8:11 pm
hi friend
million thanx for ur Home Made Red Wine Recipe, i have one doubt . how to make high
concentrate alcohol wine
thanks
Arunkumar

Reply
9.
Arunkumar
July 12, 2009
Time 6:47 pm
hi
Million thanks for ur Home Made Red Wine Recipe
how to make wine with above 10% alcohol
thanks
Arun
Reply
10.
anna
July 15, 2009
Time 6:10 pm
hey, excellent explanation.. simple n informative…

Can i still make this without the wheat? y are we adding the wheat?
Cheers !!
Reply
11.
anna
July 28, 2009
Time 8:51 pm
hey , whr r u ??? i didnt wait for ur reply n made the wine anyhow.. i wnt to ask if anyone else
has tried it the same way? nd yea aftr the initial 21 days can i refrigerate my wine ? is it okie to
consume thereafter?
thank you
Reply
{
gale dever
July 31, 2012
Time 11:05 pm
Hey i was wondering if this wine is sweet wine. im looking for a good sweet wine
recipe.
Reply

12.
KosuKadi
July 28, 2009
Time 10:54 pm
Hey Anna,
I guess you need to leave it at least another 20 days after the initial 21 days. End of the initial
21st day, filter it as explained and let it stand for at least another 20 days. This is because, the
yeast in the brew wouldn’t have settled and might give an unpleasant taste.
Also wheat is just to stabilize the fermentation process. No harm if you leave it
Thanks
Timothy
Reply
13.
Joseph
August 8, 2009
Time 12:26 am
Hi there ! ,
Thank you so much for the recipe which i was searching for. I am starting to make it this week
end.
Question: When should we add the egg white.

Suggestion: During fermentation i feel it would be better to allow carbon dioxide to escape at
the same time without allowing oxygen to to enter the jar. This can be done by putting a tube
(air tight lid for the jar with a small hole for the tube to enter the Jar) from the jar to a bottle
which has water.When the tube is inside the water oxygen can not enter.
Thanks!
Joseph
Reply
{
RAJAN.V.K
February 12, 2012
Time 7:22 pm
Dear brother,
I have visited so many sites to know about wine making. I think it can be used your idea
as a sbstitute for airlock which I was enquiring where I can get it
Thank u

Rajan
Reply
14.
josh
August 19, 2009
Time 11:27 am
hey man waata recipe. was scrolling for this for more than a year wondering and waiting to get
the so called kit. u made it simple. wella am gonna try it today and plz wait for my next post
42 days from now.
luv
josh
chennai
Reply
15.
ann
August 26, 2009
Time 3:13 pm
hey,
This is for all the people who tried making wine using the above method. FYI
1) I followed the procedure step by step

2) I left out the egg white
3) I recieved valuable advice from the website owner
Result :
I coudnt wait for the last 20 days to finish. It was almost impossible to belive I had made the
best wine i ever tasted.. Awesome !!!!!! It was even better than the bottled chardony i had
bought the other day.. … YIPEEEEEE.. Thank you so very much…:))
Reply
16.
Helan
September 1, 2009
Time 5:52 pm
hey i was just waiting for preparing a home made wine but i have a doubt when to add a Egg
(White)
Cheers

Reply
17.
Helan Chellaiah
September 18, 2009
Time 3:03 pm
Hello Mr. Joseph,
You need to add egg white in the first process ie( when you add grapes, water, yeast, sugar and
egg white)
Thanks
Helan
Reply
18.
manikandan
October 1, 2009
Time 1:12 pm
Hi KosuKadi, Thanks for ur neat and clear cut explanations. I have to try it. I will tell my
experience after 2 months. Continue ur Job
regards Mani
Reply
19.
manikandan
October 1, 2009
Time 1:15 pm
I think u r a jovial peson. Excellent website name ‘ kosukadi’. NANDRI MEENDUM

SANDHIPOOM
Reply
20.
navnit patel
November 7, 2009
Time 6:53 am
hi, i am from gujarat, dry state,, so it is difficult to taste alcohol, but once on christmash i
watching tv, then i knew how to enjoy home made wine, then i got recipe from internet 7 try to
make wine home, i did not know taste of wine & never seen wine in my life,,, but when i
distribute wine to my friend who know about wine say it is really same as get in market,,, last

week i went to mumbai, from there i get red wine bottle, i taste ,, surprise ,,,it is same as i have
made,,, i really happy, to day i visit your website & get more knowlege,,,, thanks ,,,, i
Reply
21.
Babu Navin
November 24, 2009
Time 12:11 pm
Thanks a Million, Kosu, I really appreciate your efforts to post this wonderful info. My wine is
half way through, its really coming out so great, smells yummmmy, wow, u made our
Christmas and New year taste ever better. Thank you from me, my family & friends. Bless
you.
Reply
22.
John
November 24, 2009
Time 9:38 pm
Hi KosuKadi ,Thanks a lot for ur information.
I followed ur steps and prepared. Next day when i opened it to mix it further(As per the
procedure) ,there was some foam like thing here and there on the top.Is it usual ??
Thanks in advance.
Reply
23.
Kiran Joshua Daniel
November 26, 2009
Time 10:43 am
Thanks a million for this recipe, I will start right away so that I can celebrate a happy New
Year 2010! Still I have a small doubt, is there any need to refrigerate the wine?? Perhaps
before or after consumiing?? Anyway thanks and wonder if you know how to make vodka?!
Bye and Advanced Happy Christmas wishes!
Reply
24.
Shawn
December 16, 2009
Time 5:42 pm

Hi,
Is there a license needed to sell homemade wine? If so can someone shed some light on it…
Thanks.
Reply
{
chris
June 13, 2012
Time 10:26 pm
it varies from where you are ill give you some facts that i know most will apply sorry to
kinda shatter your dreams a little but you will need a lot of cash micro brewery’s witch
im sure is where you would like to start the fermentors are around 10k usd each for a
size worth having licencing will be worth alot more than that you would need licensing
that approves you as registered alcohol producer or something similar then you need
licencing to sell then you need quality control to go over your product and show you
have strict guide lines to keep everything the same otherwise no government will allow
you to sell it in their country (load of bs really) but all in all it would be at least a 250k
usd start up fee and you haven’t paid the power or water bills yet i know its bs i
shattered my own dreams of making whisky but i cant pay for that and to make whisky
try 500k or more for small scale
Reply
25.
Alex Mathew
December 19, 2009
Time 6:45 pm
hi kosukadi,
thanks for ur receipe.

i read some where that \egg shells\ are using the begining stage along with yeast,eggwhite and
sugar. egg shells are needed or not. ? is it harmful?
I shall be much obliged if u give me suitable reply to my question .,
Reply
26.
govindan raghu
December 27, 2009
Time 1:14 pm
In case I use egg for the sake of taste in the prepatration of red wine, what preservative to be
used ?
Reply

27.
govindan raghu
December 27, 2009
Time 1:16 pm
in case I use egg for the sake of good taste and flavour, in the preparation of red wise , what
preservative to be used? Please advise me.
Reply
28.
Clifford
January 3, 2010
Time 9:18 am
The wine I made last time turned out just fine. Actually, after the first 10-12 days, I tried the
wine and it tasted really bad. I gave up on it and just let it be. My mom tried the wine out after
about 2 months and she said it turned out great!
I am now going to try it again – properly.
I have bought about 10 kilos of grapes and am making it in one of those 50 litre water
bottles…
Reply
29.
susan
January 20, 2010
Time 10:55 pm
hi there,
checked in ur recipe…it was very good.my mom makes wine ver y much closer to ur
recipe.the difference is she adds two lemon instead of egg white!thanks pal
Reply
30.
odiyf
January 28, 2010
Time 7:12 pm
Just read what i am looking for past 6 months. A big thanks for the receipe.
Now I have purely indian rceipe for making wine with incredigents easily available at local
store in Tamil Nadu

More over make me clear that \what are the symptoms that denotes the wine made is of good
quality or it is spoilt one. i.e, how to find out that the process is on a right way ? Pls let me
know how it will smell, or it will appear when opening the lid.
Thanking you / 28.01.2010
Reply
31.
Payush
March 3, 2010
Time 9:09 pm
exactly what i have been looking for but a few questions
we stir the first fermentation process for 21 dayz….this is done to let oxygen in for
fermentation….what wil happen if we do not do this and just let the carbon di oxide out using
a thissle funnel….
how long can we keep the liquid in the jar in the second second stage till the alcohol starts
turning into vineger….
can we store the liquid in wooden barrel or bucket and make it airtight to give it a woody
flavour….
fermentation process will still continue in the bottles after transfer to some extent….how do i
make the yeast dis-functional if i want to store the wine at room temprature….
Reply
32.
Ram
March 4, 2010
Time 1:29 pm
Tried the recipe as such, but added a 100g of caramalized sugar to give it some different tase
as well as a bit of water boiled with one tea bag in it to add color. Worked out well.
Reply
33.
Ashok
March 9, 2010
Time 3:48 pm
You should use only egg white. This is added to ‘clear’ the wine of all suspended particles to
give you a completely transparent liquid. However it takes several weeks for the sediment to
settle down. Temperature also matters. If it’s colder it settles faster. However grape wine does
clear by itself completely if you give it time. Here you could skip the egg. Age the wine AT

LEAST 6 months before drinking it. Matured wine tastes FAR better than young wine. Keep
one bottle SEALED for a year and compare it with what you have drunk earlier !
Reply
{
Prakash D Costa
June 27, 2012
Time 9:51 am
For veggies you need not add egg white, the same results can be achieved by using
skinned raw potatoes 1 or 2 in numbers duly cut to half an inch cubes.
Reply
34.
Ashok
March 9, 2010
Time 4:08 pm
Wine that still contains suspended dead yeast cells ( an opaque liquid ) tastes terrible ! That’s
how it is before it clears. The lime that’s added by some people is to increase the acidity of the
wine. All wines are acidic . The acidity also helps the yeast to function more vigorously.
Typically the acidity ( pH ) is around 3.4 to 3.6. This gives it an edge to the wine. Without
some acidity the wine tastes flat.
The first stage of fermentation required daily stirring and it must be covered with a thick cloth
to prevent flies , dust etc from getting in. After that it is tranferred to a closed container with a
one way air vent. That is air can go out but not enter. If at this stage air gets in , over time the
wine ‘might’ become vinegar . To seal the bottle you can use an alternative..a deflated rubber
balloon or other similar rubber material that’s available freely in the market ! This will expand
as the gas forms but you can deflate it every now and then. It prevents entry of material from
outside that could convert the wine to vinegar. Store in this container till fermentation ceases.
Wait anothet two weeks and siphon carefully into another bottle and wait for it to clear. It’s
always better to make at least 6 liters at a time . By the time you get a clear liquid after maybe
three or four shiponing operations you will have only 5 liters left. Always store wine in a
topped up bottle.
Reply
35.
gowri
March 21, 2010
Time 6:42 am
Thanks a million, it was a wonderful experience making the wine, and ofcourse a lot of
excitement also. I followed the steps except the egg part….the end result….. what a treat, the
wine was superb!!!! Thanks a million.
Reply

36.
chandu
March 22, 2010
Time 11:11 am
Though I am a teetotaller, I rate this presentation as neat and clear. Anyone could read this and
prepare. Well, would not the fermentation smell make the neighbours doubt and complain?
The same smell that we catch while passing by a brewery is similar. Am I right? We generally
refrigerate the squash and juice syrups, why have you not mentioned this wine like that? Due
to Chennai temperature, would not the prepared wine go extremely sour and get spoiled for
consumption?
Please don’t laugh at my doubts. I read so many articles and blogs to gain knowledge.
Reply
37.
Krithika
November 25, 2011
Time 11:27 pm
Hey, i have tried making white wine n red wine both, also tried plum wine..both turned superb,
but I did not add whole wheat and egg in it…Thanks i’ll try this recipe of your’s and see how
different it tastes…thank you so much to share about this..even my recipe was handed down to
me by my Aunt…
Reply
38.
seema
November 30, 2011
Time 4:15 pm
I was searching for a wine receipe for such a long time , i had vague recollections of how my
mother used to make but the quantities were puzziling.
Thanx a lot for the same it sounds exactly as my mother used to make. will try forsure
Reply
39.
kishore
December 3, 2011
Time 1:34 pm
hai finally i got simple method . thanks and great… can somebody suggest can we add more
yeast and sugar.what will happen..
Reply

{
KosuKadi
December 8, 2011
Time 7:07 pm
@Kishore
Well. I tried this. Theoretically more sugar , more alcohol, more high. Yes. But sadly,
yeast has a limit of alcohol tolerance. So when the amount of alcohol in the wine
reaches a certain limit the yeast stops working i.e stops fermenting and the rest of the
sugar remains sugar and does not turn into alcohol. So you just end up with very sweet
sugary wine. Adding additional yeast also does not help either. They all die
Reply

Raymart
September 1, 2012
Time 4:02 pm
Hi! Im Mr. Raymart What kind of yeast did you use!
Reply
40.
chakravarthy
December 6, 2011
Time 10:21 pm
I followed the recipe and made some nice tasting gooseberry wine. After decanting the
fermented juice and sealing it in a container I added the following brew to get a nice color and
possibly precipitate the yeast cells. To make the brew I boiled normal tea powder and grated
ginger with some cinnamon and add it to the fermented juice. In a few days all the suspended
cells, and other colloidal particles just settled down at the bottom of the container. the color of
the wine is a pleasant golden brown. I could have added more tea. I think the tannin in the tea
precipitated the proteins in the fermenting liquid. I also used a large plastic mineral water
container with a large opening which comes with a tap to make the wine. I find that it is a very
convenient container. i can easily transfer the wine to bottles when I want to. Thanks again for
a very easy to use recipe to make wine. Next time I would use a mixie to cut up the gooseberry
a little without damaging the seeds. After 21 days I felt like I had to throw out a lot of sweet
smelling fermented whole gooseberries. unlike grapes the gooseberries are hard and need some
help in releasing the juices from the flesh. I am going to try the recipe with grapes now.
Reply
{
KosuKadi
December 8, 2011

Time 6:51 pm
Gooseberry wine is excellent !! It has lot of medicinal / Health Benefits as well (Vit C,
Anti-oxidants etc.) . You actually neednt cut the gooseberry at all. Just use it whole, it
will get soaked up and during fermentation let out the juice.
Reply
41.
anusha
December 14, 2011
Time 7:09 pm
thank u a lottttttttttttttttttttttt
Reply
42.
roshan
December 18, 2011
Time 2:01 pm
hi there..
thanks for the step by step photographs…
we usually add a little spice to it…like cinnamon & cloves….you have got a nice color …ours
is slightly light..
merry christmas!!
cheers
roshan
Reply
43.
Prince Joseph
December 18, 2011
Time 8:29 pm
Hey bro, followed ur recipe with the eg white. Started on 03/12/2011 around the 14/12/11
which is 11 days all the grape layer on top started settling down and for the pat three days
there is no more gas production. Is everything normal? Pls help…
Reply

{
KosuKadi
December 19, 2011
Time 5:34 pm
Yes, @prince Joseph. If there is no CO2 generation, it means fermentation has slowed
down. Nothing wrong
Reply
44.
Jayant
December 19, 2011
Time 5:25 pm
While searching for wine making tips, yours is definitely the simplest. As you have
commented, that the yeast has a tolerance to how much alcohol it can withstand, is true. I had
particiapted in a winemaking session a long time ago, and the quantity of grapes got changed
without our knowledge, someone actually ate them, so when we added the sugar (equivalent
qty) the end result, the wine turned out to be too sweet. Anyway, I intend to try out you
method after my next stint at sea. Lets hope 2012 is a good year.
Reply
45.
Parashuram
December 24, 2011
Time 12:43 pm
Thanks for the recipe.I am going to bookmark your page.I have another question.What are
other 54 things apart from making wine a gentleman is supposed to know?
Reply
46.
Sridhar
December 24, 2011
Time 7:09 pm
Hey … you recipe was so help full. I would like to deliver your cut. Please let me know where
could i drop it.. my email is **Removed** and my phone is **Removed**
Tomorrow is Christmas. Try to see if you can contact me before that and i will make make
your Christmas better with some wine. Cheers.
Reply

47.
red wine
December 25, 2011
Time 7:10 pm
Well explained in a homely way. i am going to try this..
thanks a lot. i browsed for an hour for making red wine and found ur receipe as the best,
Reply
48.
platon
December 30, 2011
Time 1:21 pm
если готовое вино заморозить . и в результате заморозки удалим половину объёма воды,
то получим эксклюзивное бренди!
Reply
{
KosuKadi
December 31, 2011
Time 6:45 pm
“если готовое вино заморозить . и в результате заморозки удалим половину

объёма воды, то получим эксклюзивное бренди!” is Russian. When translated it is “If
wine is ready to freeze. and as a result of freezing water will remove half of the volume,
we get an exclusive brandy!” according to google translate
Thanks @planton
Reply
49.
selva
December 30, 2011
Time 7:33 pm
i didnt use fresh grapes.bought 3kgs grapes 5 days ago kept in fridge and used on 6th day. dont
know if its going to come out well.there is also no fruit smell.let see
Reply

50.
Shankar Sengupta
January 6, 2012
Time 8:18 pm
Great effort. Thanks a million. I’ll give it a try tomorrow morning.
Can we use peach also?
Reply
51.
Jeyavel Aravindan
January 11, 2012
Time 1:14 pm
Hi Kosukadi
thanks for the great reciepe. I had started mine with pineapples added raisins , cinnamon and
cloves. let me see the results after 40 days
Reply
{
KosuKadi
January 13, 2012
Time 6:08 am
Great. I always wanted to make Pineapple wine. But they say for Pineapple the process
is slightly different. Since Pineapple isn’t as soft as grapes, you either need to blend it
into juice before you let it ferment or boil pineapple chunks in water before you start the
fermentation.
Reply
52.
Jeyavel Aravindan
January 11, 2012
Time 1:15 pm
And also i had preparation going on for my grape wine
Reply
53.
arishi

January 12, 2012

Time 2:31 pm
good recipe, but is it compulsory to add yeast,which i’m not finding ?
Reply
{
KosuKadi
January 13, 2012
Time 6:07 am
juice wine Yeast is very easy to find. You can get it in any supermarket. Just ask for
“baking yeast” / “bread yeast”.
Reply
54.
chris
January 14, 2012
Time 8:29 pm
This recipe is working really well. I cheated though. After day 9 I removed all the grapes and
squeezed out the remaining juices. Tasted the wine and it taste drinkable hahaha I have
another recipe but a wine barrel is needed. Its with only grapes and sugar. Nothing more. Let
me no if u interested
Reply
{
KosuKadi
January 26, 2012
Time 4:28 pm
@Chris , please share the recipe with me. I will be interested (very interested
Reply
{
may
March 23, 2012
Time 1:14 am
Yes please – share your recipe…….I’m also trying out me own recipe….
Reply

55.
soman
January 17, 2012
Time 1:14 pm
Hai kosu
thanks a lot .Iknow some basic knowledge.But on seeing ur receipe it is fantastic.
Reply
56.
soman
January 17, 2012
Time 1:19 pm
hai kosu
it is advised to use black grapes.But the picture shows pink grapes
why this kolaveri………. kolaveri……..Of course pink one is sweeter than blackone.
Reply
{
KosuKadi
January 26, 2012
Time 4:27 pm
@Soman. Yes you are absolutely right. The true black grapes has the insides black as
well. Unfortunately, it’s become very hard to find nowadays.
Reply
57.
saif
January 19, 2012
Time 1:08 am
hello admin….
We all are very thankfull to you…..for giving us the easy method of wine making….
I just started making wine yesterday…but…i used only little yeast (about 1 teaspoon)…
therefore is it possible to add some more yeast the next day….???
Pls reply me soon
thankfully
saif
Reply

{
KosuKadi
January 26, 2012
Time 4:26 pm
@saif , yes add it asap
Reply
58.
saif
January 20, 2012
Time 8:53 pm
hi bro
Pls tell me how your wine taste like ?? is it bitter or sweet or sour ??
How can i say that my wine turned great or failed ?
Pls reply
Reply
{
KosuKadi
January 26, 2012
Time 4:25 pm
@saif , your question is like a blind man asking someone, how does the color red look
bitter , 25%
sour, 25% sweet & 10% woody IMHO
Reply
59.
Joby
January 24, 2012
Time 12:10 pm
Dear Kosukadi, You have got an excellent presentation skill, I’m impressed with your steps
and procedures. So I have stated the red wine fermentation at home, today is the 3rd day, so
far all looks fine. I followed all your MATERIAL except “Ceramic Jar”
I did not get Ceramic Jar (in Bangalore, I have searched for that in most of big and small
shopping malls). Many have suggested not using plastic bottle as it gives a different smell.
Finally I got a CLAY POT (10 litter)!!! ,
CAN WE USE CLAY POT FOR PREPARING RED WINE?
If not, can I transfer the grape pulp to a sterilized plastic pot after few days of fermentation?
Expecting your reply ASAP, Thanks in advance.

Reply
{
KosuKadi
January 26, 2012
Time 4:22 pm
@Joby, I suggest you stick to food grade plastic container, say a water can (food grade
water cans are usually white/translucent) or a standard food grade plastic container if
you can’t find a ceramic jar. Clay pots are porous so I don’t know how it will hold good
for several weeks . But if you do try with a clay pot, please let me know how it comes
up.
Reply

Joby
February 14, 2012
Time 8:06 pm
Dear KosuKadi,
On the fourth day I have transferred the wine pulp from clay pot to a good quality
plastic pot, as the clay pot look wet always and the smell was spreading across the
rooms.
I experienced never try make wine in clay pot.
Good news is on the 22nd day successfully I have filtered wine with the help of
cotton (long towel), I poured little portion of wine on to sterilized cotton and
squeezed it off to remove the waste, repeated it for 10 to 15 times. That looks easy
and better compare to other filters.
So far was no collapse as I was using glows and sterilized materials, also wine
smelled good.
Now my phase-2 of wine preparation is in progress, (I have to wait for another
long 22 days
I’ll keep you posted, Thanks.
Reply

KosuKadi
February 17, 2012
Time 11:09 am
@Joby Patience pays The wait will be fruitful !
Reply

Joby

March 14, 2012

Time 10:30 pm
At last im successful.got a excellent and tasty wine. I will give u 100

out 100 rating.

Joby
April 3, 2012
Time 8:35 pm
Thank Kosukadi for your help and Instructions, I have served my

wine to few of my friends and they are very much enjoyed the taste.
My 3 litter Wine got over so quickly; I’m going to prepare the same
once more shortly.
60.
Chirag
January 28, 2012
Time 1:32 pm
What should i do if wine fermantation seems slow after initial 6 days??

please reply
Reply
{
KosuKadi
January 31, 2012
Time 8:44 am
@Chirag , how do you say that the fermentation has slowed down?
Reply
61.
Prince Joseph
January 28, 2012
Time 1:56 pm
Hey brother. May I know how I can make gooseberry wine.
Reply

{
KosuKadi
January 31, 2012
Time 8:44 am
@Prince , I am still trying to get my hand on a proper recipe, try it out myself before I
post it here. Give me another month or two, will post it here for sure.
Reply
62.
Prince Joseph
January 31, 2012
Time 1:08 pm
Thanks.
Reply
63.
Ashwin Baptista
February 1, 2012
Time 12:32 pm
Use of egg white has been forgotten to mention, in the excitement of the recepie. Please give
correct guidelines before publishing.
Reply
{
KosuKadi
February 1, 2012
Time 3:44 pm
@Ashwin thanks for the valuable find. Post updated. Adding of egg comes in part 1 just
after wheat.
Reply
64.
Fatima Povo
February 1, 2012
Time 6:07 pm
Hi Kosukadi, thanks for this recipe. Yesterday have kept to ferment in two 3l jars. Excellent

presentation of the recipe. Had prepared grape wine, apple wine and ginger wine some years
ago. Renewed enthusiasm. can’t wait to taste and share the result., 2 QUESTIONS:: 1) Is citric
acid required for this wine and can it be added at any stage? 2) Can I incorporate 2 oranges or
lemons now on the 1st day of the stirring? Thanks.
Reply
{
KosuKadi
February 1, 2012
Time 6:58 pm
@Fatima. Thanks for your comment. If you a recipe (even rough) for apple wine
preparation, please send it to me. I will try it out and probably perfect it and post it here.
1) Is citric acid required for this wine and can it be added at any stage? => Definite no.
Grapes are acidic by themselves.
2) Can I incorporate 2 oranges or lemons now on the 1st day of the stirring? => I have
no idea why why you need to add these oranges or lemon. Again it’s going to increase
the acidity. I don’t think this is required either, unless you have a specific purpose.
Reply
65.
Fatima Povo
February 1, 2012
Time 6:23 pm
Isn’t 15 g yeast a little too much? or maybe not since you have made this wine.
Reply
{
KosuKadi
February 1, 2012
Time 6:59 pm
@Fatima, the calculation is 5g of yeast for every 500 gms for grapes. It works for me. I
guess you can stick to this ..
Reply
66.
Fatima Povo
February 3, 2012
Time 4:27 pm

thanks your replies. Apple wine: trying to find that recipe,,,will post it here as soon as I find it.
Reply
67.
shaifal
February 4, 2012
Time 9:33 am
its been 15 days till now……

http://img189.imageshack.us/img189/3387/beforestirring.jpg
Reply
{
KosuKadi
February 4, 2012
Time 9:45 am
@shaifal WOW!! This looks like it’s coming up really nice. Rich Color!!
Reply
68.
UJJU
February 4, 2012
Time 4:16 pm
Tnks this was helpfull,,i ve made once before but i did not open or shake the grapes by
opening each day,..which came out well and very strong,,.(also added cedemon cloves etc for
more flovor) and made 2 lts,……
now im doing exactly like yu said with egg but with 5kg grapes on 25lts biselery water can,..if
turns out well im not sharing,.,else im coming back to you buddy
Reply
{
KosuKadi
February 5, 2012
Time 9:29 pm
@UJJU, the opening and stirring is basically to let out the CO2 produced during
fermentation and let some fresh air inside.
Reply


UJJU
February 8, 2012
Time 2:02 pm
i heard fresh air contains bacteria which are harmfull to yeast,which converts into
vinegar instead of wine so keeping air contact to its minimum..thats why im using
virtual s tube(pipe with 1 end to can and other inside water) to let carbon dioxide
out,..il try to upload its pic if any way possible
Reply

UJJU
February 8, 2012
Time 2:39 pm
ok this is my making,,i covered with cloth because i thought wine is made in room
temperature and dark place,.,correct me if wrong
http://postimage.org/gallery/89d2la4/
Reply

KosuKadi
February 8, 2012
Time 10:34 pm
@UJJU you are right with your idea of keeping it airtight and the
water+pipe idea. I use a 3 piece air lock which I got out of ebay (USA)
which works on the same principle. It’s fun to watch the air bubbles coming
out as fermentation happens. However, for home use, it is not really
necessary provided you keep the container in a clean, healthy place. I have
done several batches without the airlock and they all came out perfectly
fine.
Reply
69.
MALAR
February 5, 2012
Time 7:18 pm
hi thank u for the recipe. i found the real black grapes with the black inside in hydearbad. i
boufht a basket of it (roughly 10 kgs).i followed ur recipe .i started the wine on dec 20th .
today i tasted the wine itis kind of sour and a bit acidic on the throat.am concerned is it ok. i

want it more sweet. PLEASE GUIDE ME TODAYB IS AROUND THE 40TH DAY. HELP
HELP IS THE WINE OFF IF A BIT ACIDIC.
.
Reply
{
KosuKadi
February 5, 2012
Time 9:27 pm
@Malar , “acidic on the throat” , if you feel it on the throat , I am sure it’s alcohol
(burning) and not acidic. With our Indian grapes, unless it’s super sour grapes (which
you don’t get nowadays, everything is hybrid and sweet), you shouldn’t have problem of
acidity. I am sure your wine should be okay.
Reply
70.
shaifal
February 5, 2012
Time 7:45 pm
thanx a lot bro….!!

This is my first time making wine at ma home….!!….just wanna ask u that….why we are
adding sugar half and half later…??…
farm8.staticflickr.com/7021/6822904159_ed155cb3fa_z.jpg
farm8.staticflickr.com/7158/6822847237_509e5b20d2_z.jpg
this is the latest pic….all grapes are setting down…..
Reply
{
KosuKadi
February 5, 2012
Time 9:28 pm
@shaifal, dude,when the wine is done, send me a sample if you are somewhere nearby
’s going to be amazing when it’s ready….
Reply
{
KosuKadi
February 5, 2012

Time 9:31 pm
@shaifal, wine making is usually in 2 stages. Primary and Secondary.You feed the yeast
with sugar in parts. Sugar is an excellent preservative. So if you add too much sugar in
one shot, it will stop fermentation and kill the yeast. That’s why…
Reply

shanmuga rajesh
February 8, 2012
Time 12:15 am
hi sir i did everything exactly as u said.i have a problem now i am leaving out of
town with my family so i would not able to stir it as per your first part for 5 days
is it okay or it will spoil the wine.Please advice sir
Reply

KosuKadi
February 8, 2012
Time 10:34 pm
@rajesh . 5 days wouldn’t cause any damage. Don’t worry!
Reply
71.
shaifal
February 5, 2012
Time 10:34 pm
@kosukadi…..offcourse i do……em here in kerala…..where r u staying..??
Reply
{
KosuKadi
February 7, 2012
Time 1:28 pm
@shaifal , I am here at CHennai. Just raise a toast for kosukadi, that’s good enough
Reply

72.
Deepak
February 5, 2012
Time 11:41 pm
Hi Kosukadi,
Firstly,thanks for this awesome presentation ur recipe looks very simple and do able .Was
searching for yeast for abt one week now and got it today just an hour ago … I still have one
question.. Black grapes earlier used to be the one’s with seeds and also tasted a little sour .. but
now a days we find the tastes of both black and green grapes as same as green.. and are
seedless so wat do u suggest to do in this case 1. To go with the blacks available in market or
add sumthing extra to increase the acidity ??
Reply
73.
Rony
February 6, 2012
Time 4:46 pm
Can u suggest a lil bit of variations that we can add in different batches to alter the flavour??
Reply
{
KosuKadi
February 7, 2012
Time 1:35 pm
@Rony. You can try adding these. They add a subtle flavor and does not affect the
fermentation of aging process anyway. Ensure whatever you add is pretty clean and as
dry as possible. How much you add depends on the amount of flavoring you desire. Let
me know how it goes….
1) Orange Peels (Orange, Not Sweet lime)
2) Cinamon
3) Cardomom
4) Cloves
4.5) Dried ginger root. This gives great flavor
5) For the color, caramel works great and does wonders. It also has it’s own flavoring.
Caramel is burnt sugar. Just search on the internet on how to make it. While making
caramel, just ensure that you don’t add lime (like how in some guides they may suggest)
bottling. This she adds,
because it increase the kick
add 180 ml of dark rum
flavors of different
varieties and flavors. This advantage we don’t have here
Reply

74.
shaifal
February 7, 2012
Time 11:35 pm
hi bro….
Today i filtered my wine…and i tasted about less than half a glass…the taste is great but its
like acidic feeling while swallowing…..(feels like small burning)…..is that okay….??…can i
keep at down row of my fridge…to make it chill….??
Reply
{
KosuKadi
February 8, 2012
Time 10:35 pm
@shaifal , Drink 2 glasses, you will have a

buzzy feeling in your head
Reply
{
suruchi tiwari
April 8, 2012
Time 2:00 pm
i think u never tasted alcohol. lol that must be strong wine
Reply
75.
shaifal
February 10, 2012
Time 1:59 am
hi bro….
I added the other half of sugar yesterday and after mixing it tastes sweeter…..
Reply
76.
Fatima Povo
February 10, 2012
Time 4:42 pm

@shaifal, your wine looks really good…my wine color is the same but is missing the white
frothy bubbles..
@kosukadi….has the yeast become dormant? there is not much bubbling happening. It is Day
10. I tasted a drop – it’s not sweet, it’s tasting alcoholic. when the next lot of sugar is added,
the second fermentation takes place, is it? Will it leave a little sweetness?
Reply
{
shaifal
February 14, 2012
Time 9:23 am
@fatima povo …..try to upload ur wine photos….
Reply
77.
chris
February 10, 2012
Time 5:44 pm
6kg grapes that are ripe, even if they starting to rot and 500g to 1kg sugar.
Squeeze all the juice out the grapes. Make sure to squeeze every last drop from the skins. Pour
some into a container with the suger and most into the wine barrel. Then leave it for a few
days. It will begin to ferment. After its done(about 6 days) pour the sugar and juice mix into
the barrel and leave ot for a day. Then and onlt then seal the barrel tight. After 40 days u can
start drinking. Remember,.. The longer its in the barrel the stronger it gets. Can sit up to 10
years as long as barrel is sealed. And to your recipe on here, try add chunks ofe pineapple
grapes come out. Makes the wine stronger. And
add less water
Reply
78.
KrisNaik
February 11, 2012
Time 3:34 pm
I have used up this recipe on the 3rd of Jan and its currently more difficult part… the patience..
Just cant see the container and just wait.. I plan to have another set of wine starting today, I
was hoping to do white Wine this time. Is the recipe the same? do we just use the Green grapes
instead of red?
All this said, this is the best chapter I have read in all my life, a 5 star rated recipe. Thanks a
Ton Kasukodi..
Looking forward for more such recipe’s

KK
Reply
79.
Leks
February 12, 2012
Time 12:28 pm
After secondary fermentation is over, how do we remove the turbidity and get crystal clear
wine? I heard there is some chemical you could add, which would remove the turbidity. What
is this chemical? Where do you get it in India? Any idea?
Reply
{
KosuKadi
February 13, 2012
Time 2:29 pm
@Leks. Removing turbidity is quite simple. Let the wine stand for say 4-5 hours. All the
sediments will settle down and crystal clear wine will be on top. Using a good/clean
tube, siphon out the clear wine from the top and ensure you don’t go till the bottom.
Dispose off the sediments (bottom part). You can do this once a day everyday after say
40 days and within 4-5 sessions, you would have crystal clear wine with no sediments.
Yes, there are chemicals which clears out the sediments and make them easy to remove.
But I haven’t tried that. The process I have mentioned works like a charm with some
patience.
Reply
80.
Green Goddess
February 16, 2012
Time 8:18 pm
I am 2 days away from my first batch of 21 day stirring then I strain. It’s going so well!!
Thank you so much for posting this amazing, amazing recipe!!!
with love from South Africa!

(please send me an email so I can keep you posted! Goddess@gardener.com)
Reply
{
KosuKadi
February 17, 2012

Time 11:08 am
@Green. Great to hear that this recipie has reached RSA!!! keep us posted. You can
write in directly to me at mail@kosukadi.com. Cheers!
Reply
81.
Avishek
February 18, 2012
Time 6:29 pm
Hi, I followed your recipe but there is a bit deviation. I crushed around 1 kg grapes, added 500
gms sugar , 15 gms yeast, 700 ml water and have lef it for fermentation. Now after 4 days, I
see the yeast sedimented at the bottom and I do not see much bubbles while stirring daily. Will
this work out?? please reply..thanks for the amazing recipe…
Reply
{
KosuKadi
February 21, 2012
Time 6:31 pm
@Avishek , it needn’t necessarily bubble or froth. The sediments in the bottom are not
is why we are
required to keep stirring it daily. So don’t worry, all should be well
Reply
82.
vincent
February 18, 2012
Time 10:11 pm
Dear Friend,
The process of the wine is very wonderful. Also it is very useful tome. I am going to try this
method tomorrow onwards.
Thank you verymuch for your tips.
Vincent
18.02.2012
Trichy.
Reply
83.

selva
February 20, 2012
Time 4:51 pm
i tasted my wine its nice but it is very sweet.
Reply
{
KosuKadi
February 21, 2012
Time 6:30 pm
@selva . When compared to the commercial red wine, you may find it a tad sweeter. But
“sweeter” is subjective to ones independent tastes.
Reply
84.
Balaji
February 20, 2012
Time 11:00 pm
hi kosu machi,
i am from chennai followed u r wine making, i get 15 bottle good wine from , my honourble
friends tasted my wine, all are appreciated all thanks to u only……………………………..
Reply
{
KosuKadi
February 21, 2012
Time 6:29 pm
@Balaji. Wow!!! 15 bottles that’s quite a lot. Enjoy!!
Reply
85.
hari
February 22, 2012
Time 5:09 pm
hi
KosuKadi,
preparing wine as the procedure you have shown, but had made a mistake, have added whole
sugar at the start
pls show the way to overcome my mistake, by adding lime juice will work out

i’m adde 1.5kg of black grapes and 1.5 kg sugar
Reply
{
KosuKadi
February 24, 2012
Time 11:42 am
@hari sorry for the delay in reply. Theoretically excess sugar slows down or kills the
yeast. I suggest that you keep your fingers crossed and wait. Hopefully it should be
okay. Just keep stirring everyday.
Reply
86.
Fatima Povo
February 23, 2012
Time 5:23 pm
Just strained my batch of wine yesterday and have kept it for the second fermentation. I tell
you my house was reeking like a winery…..but who’s complaining? hahaha.
Reply
{
KosuKadi
February 24, 2012
Time 11:41 am
@Fatima I know what you mean. The smell will stick on atleast for a day or two
Reply
87.
Prajna(Pragnya)….
February 24, 2012
Time 10:57 am
Heylo kadi,
Thankx a ton for d recipe . Am all set for da go. And its really nice of you that u took so much
care n patience to post dis, And the best part is, the time u spare to answer the queries that’z
really kinda u… And Can you Please mail me some north indian cuisine,,, wishes Prajna
Coorg.. karnataka,,
Reply

{
KosuKadi
February 24, 2012
Time 11:40 am
@Prjna ’t know any

North Indian cuisines LOL
Reply
88.
Nisha
February 24, 2012
Time 1:05 pm
Its better late than never…. Thanks a ton for your recipe.., i followed your recipe and made
red-wine last christmas and it was a HIT! I am now all set to try making some white wine with
green grapes.. and the first thing i could think of was to come back right here on Kosukadi to
check…
Reply
{
KosuKadi
February 24, 2012
Time 3:35 pm
@Nisha what a coincidence , with the green grapes in season, I was about to start a
batch with green grapes too. Let us know how you progress.
Reply
89.
grandmasterc
February 24, 2012
Time 3:31 pm
Hi KK, thanks for a good recipe. I grow black wine grapes (black skin and black flesh) in my
garden, so will try your recipe asap. My grapes are not the seedless variety, so will the seeds
affect the quality or taste of the wine?
Reply
{
KosuKadi

February 24, 2012

Time 3:36 pm
@gmc what a lucky guy you are to have grapes in your own garden!! Actually the ones
with the seeds are the best. The seeds add to the body of the wine and again, black
fleshed grapes are the best. When you are done with the wine, send me a photo to see
the color of the wine.
Reply
90.
Fatima Povo
February 25, 2012
Time 9:50 pm
i read somewhere that during the second fermentation, there must not be empty space, needs to
topped with water, or some older wine.
Reply
91.
Aprajita Rana
February 26, 2012
Time 3:09 pm
We made wine using a similar recipe, minus the yeast and lesser quantity of water. Wine
experiences of
so many people, I look forward to making some great wine! Thanks!
Reply
92.
varsaj
February 27, 2012
Time 7:44 pm
Affordable and easy. wonderful reciepe.
Reply
93.
Nandkumar Deshpande
February 29, 2012
Time 8:15 pm
Great ! This is really the easiest way of making wine. I am from Nasik (MS) which produces
finest grapes. Earlier I tried 2/3 times but finally had to throw it. May be because of bacterial
infection. This time I will try with your method at early grape season and if successful, prepare

one year quota ( 12 bottles). If it tastes good I will send one bottle to you as appreciation. Bye
Reply
94.
Abhishek
March 2, 2012
Time 6:01 pm
is there any chance of methanol formation during fragmentation, because in this case wine will
be toxic. pls help me because i have home made wine but i am scared of methanol formation,
Reply
{
KosuKadi
March 8, 2012
Time 3:45 pm
@Abhishek no and even if there is methanol formation, it becomes an issue only if

during distillation like say distilling the mash (while making hard liquor). Distillation
tries to extract the alcohol i.e ethanol and along with it there can be traces of Methanol
that has to be removed. While making of wine, there is no distillation, so no Methanol
and therefore no chances of getting blind
Reply
95.
Micko
March 3, 2012
Time 6:01 pm
terribly sweet mate… can this be fixed?????
Reply
96.
Kiran
March 4, 2012
Time 7:16 pm
Just check @ my facebook.. Our Homemade Jambul Wine details listed there…
http://www.facebook.com/media/set/?
set=a.330672713645365.76285.100001079176179&type=1&l=0be0fc784b
Reply

97.
MayV
March 6, 2012
Time 1:46 am
Awesome reading, thanks so much for your easy to understand recipe!!! I have me grapes in
my backyard and today is the day I will start me wine!!! Happy Wine Making Everybody!!! I
reside in Ruatorea – NZ – Aotearoa!!!
Reply
{
grandmasterc
March 11, 2012
Time 4:54 am
Hi May V. How is your wine making going? I want to make some in Auckland and I too
have black grapes in my yard which I will use. Please give me some tips for NZ
conditions
Reply

MayV
March 16, 2012
Time 3:23 am
Hi grandmasterc. The wine is looking good so far, its only been a couple of
weeks, got another 4 to go, so won’t know what the final product will turn out
like!!! It is my first try, so i guess I’ll have to wait!!! I’m sure our NZ conditions
are ok, as we do have a lot of wineries in the country that succeed!!!
Good luck with your wine making and let us know how well you get on!!! I’m
also freezing a lot of me grapes. They taste awesome in a nice glass of wine!!!
Reply
98.
N.S.Sreenivasan
March 6, 2012
Time 3:44 pm
Even though I am not regular in taking wine, I was always curious to prepare wine at home
and drink it very sparingly. I was adopting my own method of preparing wine.Some how, I
wanted to know the correct procedure to prepare good wine.Now, I have the procedure of
preparing good wine, I will try at the earliest and let you know the result. So long.
Sreenivasan N.S.

Reply
99.
RAJAN.V.K
March 7, 2012
Time 3:14 pm
I will apreciate if somebody open a shope for wine making equipments and related chemicals
Reply
100.
RAJAN.V.K
March 7, 2012
Time 3:51 pm
Hi
KOSUKADI I have done a small mistake as per your formula that for 10 Kg grapes I added
only 50 gms of yeast and it is the 8th day in a 25 litter bharani.Is 50 gms yeast O K ? What
will happen if some boild water is added to the secondery. My previous batch the S G of my
wine (one year old) is higher than 1.000 Is there any solution to reduse it.
Reply
{
KosuKadi
March 8, 2012
Time 3:43 pm
@Rajan, What is barani also what is higher than 100, can you please clarify.
Reply

Pradeep
March 8, 2012
Time 4:31 pm
KK, ‘Bharani’ means container. I am sure that is what Rajan means… It is a

Kannada term (same as ‘Jaadi’ in Tamil).
Pradeep
Reply

KosuKadi
March 8, 2012
Time 5:38 pm
@Rajan , Yes, you can add later too. Shouldn’t be a problem. Just mix it with luke-
warm water (say 20 ml) and add it. But remember, adding yeast does not necessarily
mean getting the fermentation started. If there is no sugar left to ferment, it is not going
to work.
Sorry, I did not read your comment properly earlier. If you have a hydremeter, then you
can clearly calculate alcohol levels in your batch if you had measured the specific
gravity before and after fermentation. I always follow this index for my calculation.
There is no harm with SG below 1.000
I will create another post with my self learned scientific methods of making wine using
Hydrometer, Airlock etc in the near future.
Reply
{
KosuKadi
March 8, 2012
Time 5:44 pm
@Rajan, where did you get your hydrometer? Mine is the aquarium use one and not that
accurate
Reply

RAJAN.V.K
March 10, 2012
Time 11:21 am
Hi Kosukadi
I got the hydrometer at cochin but it is Indian make .Imported is also available but
costly.bharani means it is a clay pot. specific gravity I mentiond is not 100.It is
1.000
Reply
101.
Pradeep
March 8, 2012
Time 2:50 pm
Dear KK,
Amazingly simple method!! Thanks for the post.

Is it possible to prepare without adding any sugar at all? Is’nt the sugar that is already there in
the grapes not sufficent?
Looking forward for your reply. Thanks!!
Pradeep
Reply
{
KosuKadi
March 8, 2012
Time 3:43 pm
@Pradeep , a very good question actually. Traditionally , atleast during olden times, this
was the case. No yeast, no sugar. But the problem is our Indian grapes is not as sweet as
the “internaional” ones (atleast the grapes which we get in Chennai) and the sugar level
is quite less in these grapes and do we have enough sugar to turn to alcohol is a big
question. However, I have tried with just 1/2 the sugar mentioned in this recipie and it
came out quite well, but kind of dry and not sweet (more like the commercial red wines
like sula , grover, 4 seasons (shiraz)) . You can definitely try with 1/2 or less sugar.
Reply
102.
Pradeep
March 8, 2012
Time 4:28 pm
That was faster than I expected!!! Sincere thanks KK, mate!!
I am in Bangalore and I have taken up a liking to wine. And I am anxious to make my own. I
like my wine dry though.
Mail me if you are coming to Bangalore sometime, we will meet over a glass of wine. I was on
… A bit tired of
Bangalore beer-bellied friends… know what I mean?
Thanks again. I will use just 750 grams of sugar… 375 grams int he primary fermentation
stage and 375 grams during the secondary… Will post the results…
Best,
Pradeep
Reply
{
KosuKadi

March 8, 2012
Time 5:29 pm
@Preadeep, Sure will let you know when I come to Bangalore. I envy Bangalore
because of the variety of alcohol and wines you get out there most of which we don’t get
here
Reply
103.
Pradeep
March 8, 2012
Time 5:20 pm
One more question KK: What about the buzz factor when we use 1/2 the sugar? Commercial
dry wines have around 7-8% alcohol as far as I know… Can we match that?
Thanks,
Pradeep
Reply
{
KosuKadi
March 8, 2012
Time 5:28 pm
@pradeep , Yes. definitely. I have compared home made wine with less sugar , head on
head (In consecutive sittings) with commercial red wine (non fortified one) and they
seem the same. I will take your view when you try too.
Reply
104.
Pradeep
March 8, 2012
Time 5:35 pm
Awesome!!! Just what I wanted.
Thanks mate!
Pradeep
Reply
105.

cecelia
March 9, 2012
Time 4:24 pm
my mom tried out your wine recipe, it is come out fantastic, now she wants to try the same
recipe, but with pineapple, will it do?
Reply
{
KosuKadi
March 15, 2012
Time 10:00 am
@cecelia with pineapple it’s slightly different. I haven’t tried it out yet, but I learn you
have to boil the pineapple with water and then the rest of the process is almost similar. I
just you need to do a bit of reading and then do trial and error. Please let me know if it
works for you
Reply
106.
SVD
March 10, 2012
Time 11:27 am
hey thanks for a very nice recipe. I tried it successfully
Reply
107.
RAJAN.V.K
March 10, 2012
Time 12:11 pm
Hi
kosukadi
Please inform where I can get ailock.Iam from cochin where it is not available.At present I am
doing drilling a hole on the cap and insert sligtlly bigger than a plastic tube so that it will be air
tight and putting the other end in a boottle contaning water. One main problem is with the
secondery container.When we transfer from primary sometimes the level in the secondery may
not be full. If we top up with boiled and cooled water there are two things your wine will get
diluted and in the long run there is a chance of funcus formation which happend to me once
and I had thrown out the wine.I think if we add pottassium metabisulfite we can overcome
it .This time I am going to try it
Reply

{
KosuKadi
March 15, 2012
Time 10:03 am
@Rajan, please don’t add any preservatives, because doing so is going to kill the yeast
and stop fermentation. You can try a simple air lock with tube and small bottle of water,
just check on the internet or you can just leave with the air space you are talking about.
If everything is clear and the surroundings are clean too, there is very little chance of the
wine going bad.
Reply
{
James
March 22, 2012
Time 5:21 pm
Hi ranjan,
I make Grape wine at home but on a slightly larger scale. i make about 50 to 70 liters in
a single batch. I use a Cello company Plastic drum with a Lid on top. I get the use of the
grapes using a Juicer or i grind my grapes in my sumeet mixee.
Now.. if you are good at chemicals. you can Sterilize your jars, spoons, or anything else
for that matter with Potassium meta bisulphate.
If you top up with water then your wine becomes diluted so add required quantity of
sugar,
After the whole process of making wine. before bottling its better you Add Dark rum
into the mix just to make sure that yeast get killed completly. See the yeast that you get
in the department store has a tolerance for about 20% alchol. so since dark rum contains
about 45+% its better. Moreover you get a better colour and more high when you drink
it.
Reply
108.
grandmasterc
March 11, 2012
Time 5:29 am
Hi KK, after the first phase of 21 days when we seal the container for another 21 days without
opening or stirring, how will the CO2 escape or is there no gas formed at this stage?
Reply
{
KosuKadi
March 15, 2012

Time 10:05 am
@grandmasterc , this is a good question. This recipe considers that there is some space
left in the container itself to hold the CO2 and also the container is not 100% air tight. If
you want it to be the perfect way, try an airlock. This recipe is making wine with
“household stuff” so an air lock is not used. Rest assured, doing the fermentation in the
method illustrated here works very nicely as well.
Reply
109.
shankar
March 11, 2012
Time 10:49 am
well i have been looking 4 wine making recipe and this is the first time i ventured & it is
amaising. i made 3 lots grapes/pine apple & goose berry.Today is the 42nd day & all the three
wine are clear & fabulus in taste.But i have some clarification i still feel that the grape & pine
apple still needs some more days of fermantaion as i can see the lid
is swollen & can see some upward movements in the containers.Pl note i have made the same
inm trasnperant food grade plastic container,
pl advice if i have to leave it for some more days or bottle it.pl note i checked the wide with a
alchohol meter 7 found no alchohol in it,but a small shot gives a kind of kick.pl advice
Reply
{
KosuKadi
March 15, 2012
Time 10:07 am
@shankar, sure you can leave it for longer. 40 odd days is the minimum. But after
around 80-90 days, I see that the fermentation stops completely. Also please share your
recipe for pine apple and goose berry wine.
Reply
110.
Pradeep
March 13, 2012
Time 2:56 pm
Hi KK,
What is the longest duration for which you have stored the home made wines?
Do you have suggestions about adding sulfites or is the sulfite content that is already available
in the grape enough?

What is the procedure for adding sulfites if needed?
Best,
Pradeep
Reply
{
KosuKadi
March 15, 2012
Time 10:09 am
@Pradeep, you can leave the wine in the secondary fermentation stage for as long as
you wish. But just like mentioned in another comment, in around 90 days, I notice that
fermentation stops. What is this sulfites about?
Reply
{
James
March 22, 2012
Time 5:48 pm
Dunno about KK , but i stored mine for 3 years. was superb.

Sulpites are used to kill bacteria. so dont add after you add yeast! You will screw up ur
wine!
Reply
111.
Umesh Gulati
March 13, 2012
Time 4:52 pm
Hi Koshukadi,
Its wonderful and feeling great that we can make at home which I was really looking for a long
and tried a lot with hill solution of making wine but taste was not good at all just for the shots
only.
Today I will collect all these stuff and from tomorrow onward I will start the process
according to your guidance let see and I am sure that I will give you the news about it,
One important question can we use sugar free wine ( Instead of Sugar can Sugar free drops or
Powder or Tablets can be use ) if yes than please let me know. Because some people cant use
sugar added stuff because of the sugar level high in blood.
A superb Thanks to you and cheers in advance.

Reply
{
KosuKadi
March 15, 2012
Time 10:10 am
@Umesh how I wish all wines were sugar free and less calories unfortunately,
sugar is needed for yeast to work on and create alcohol. You cannot substitute sugar
with “sugar free” etc
Reply
112.
Caetano
March 14, 2012
Time 7:21 am
Hi KK, just finished day 1, very excited. One question – how would I know if the mixture is
going bad? Is there any visible evidence?
Reply
{
KosuKadi
March 15, 2012
Time 10:15 am
@Caetano that’s a tricky question because, for a first time wine maker, you will not
know if the odour and turdiness / muddiness is actually the wine fermenting or wine
gone bad. For me it has never gone bad and that’s because I assure everything
(ingredients) and the surroundings are kept as clean as possible. I hear that if the wine
goes bad, around the 20th day it supposedly gives a very pungent smell again, wine
fermenting also is sometimes pungent.So keep your fingers crossed and hope it’s fine.
When you filter the wine after 3 weeks , you can taste a bit and see to confirm.
Reply
113.
Soham Mukherjee
March 15, 2012
Time 4:58 pm
Sir, aftr following your process i am trying it for the very first time. But sir i need a bit help.
How can i understand that the process is going well. today is the 3rd day but i am a little bit
scare. Please sir tell me how can i understan that the process is going well. Please rply ASAP.
Reply

114.
Fatima Povo
March 16, 2012
Time 10:35 am
Ah!! the first and second fermentation done with and have just bottled the wine yesterday and
might I say, it is very strong, fruity and a rich colour. I am so pleased with the wine. Thanks,
Kosukadi.
I am not a drinker. I don’t like alcohol all that much. I am going to keep just a bottle for me
and give the rest to my family.
Now getting ready for the next batch since there are grapes in the market. And I want to try
with the green grapes also. Kosukadi, same ingredients, same procedure? or do you +/-
anything.
Reply
{
KosuKadi
March 19, 2012
Time 4:58 pm
@Fatima , it’s the same with the green grapes. Send pics of your end product (wine)
made out of the green grapes please (when it’s done) Cheers!
Reply
115.
Ashok
March 16, 2012
Time 12:06 pm
Finally, today was 22nd day and I did the stage 2 process. Couldn’t help tasting a little bit
during the filtering. Appears to be on track, the smell as well as the taste and the ‘high factor’!
Thanks a ton KK! If this turn out as per my liking, I am going to at least double the quantity
next time!.
Cheers !
Reply
116.
amit
March 16, 2012
Time 12:21 pm
hi,
its 2 day now since i made the wine
everything is going good

but my jar is not 100%airtight

i stir it daily ,i want to know does fermentation will stop if its not airtight
Reply
{
KosuKadi
March 19, 2012
Time 5:03 pm
@amit If it’s not 100% air tight it’s okay. Don’t worry. Just ensure there is no way
excess outside air can enter and also ensure the area around the jar is clean , not damp
and cool otherwise infection will enter your brew and spoil it.
Reply

amit
March 21, 2012
Time 3:37 pm
hey thanks a lot

its 8 days since beginning every thing is fine.
Reply
117.
Sharmishtha Dey
March 17, 2012
Time 3:48 pm
Hi KK, you have developed a beautiful recipie. Wine making sounds soo easy now. I am in a
country where any sort of alcohol is restricted/not permitted. But i heard from a lot of ppl,that
they make homemade wine or sadiki(no clue what it is). My 1st wedding aniversary is in 2
months, and I wanted to do something special – making wine!!
I couldnt find the ceramic pot, so used my water can(5ltr). Did everything you have said.
Unfortunately,since the water can has a small mouth, it was difficult to stir. So i had to cut the
mouth to accomadate stiring process. I closed it with various layers of cling flim and
aluminum foil.Place it in a big plastic bag and seal it properly. I close it using tapes etc. Its the
8th day today..i tasted it and its alcoholic,with no bubbles(though the color looks fantastic). Do
i need to worry??? is it because of the use of cling film and foil? Advice me if i can close it
with something else. Is there a way of knowing if the wine is going bad?
Awaiting your response!
Also, I run a food blog, and if the wine I made is successful,i will put it up there..but i will
give all the attributes to you. Do let me know if its allright with you.
Reply

{
KosuKadi
March 19, 2012
Time 5:08 pm
@Sharmistha, The idea is not making it 100% airtight, but allowing air from inside the
pot to escape and not allow exessive air from outside. So please allow SOME breathing
gaps. In the 1st stage , since you are going to opening the jar to stir it daily, it’s not
going to be an issue since the brew will breathe. In the second stage, use a waterman
with it’s original mouth itself and come up with a clever simple air lock to let the air
(CO2) from in to go out. You can try this. => http://www.instructables.com/id/How-to-
make-your-own-Fermentation-Lock-Not-a-ball/ . Just make a small hole in the can
cover to do this. This kind of airlock is perfect for a water can.
Also please go ahead use this recipe with an attribution to this blog and a link. Thanks!!
Reply
118.
colleen
March 18, 2012
Time 7:52 pm
Waited patiently for the 42nd day then………. excitedly opened my wine and…… on top was
like when you make Jam and you have to scoop off the scum on top! Anyway, I scooped it off
then strained some wine into a jug and bottled it! The wine is slightly cloudy, but the taste is
divine! BUT is it safe to drink??? and can I maybe filter it thru a cloth? Hope I don’t have to
throw it!!!???
Reply
{
KosuKadi
March 19, 2012
Time 5:14 pm
@Colleen, did you filter the wine after the first stage? Your description looks like you
did not filter the wine at all. If you havent yet, it’s not too late, please see the article and
do it
Reply

Colleen
March 19, 2012
Time 8:29 pm

Thanks for your reply – I actually strained it with a normal kitchen seive, but
perhaps it was not fine enough?! Can I strain it thru some clean linen cloth which
I purchased for the purpose but never used as the picture looked like a sieve! I
would be so pleased if it works! I tastes so delicious! Almost like a Honey liquer!
Reply
119.
Dinesh Patel
March 19, 2012
Time 6:54 pm
Dear Kousu,
I have prepared the wine exactly as per your recepe and now it is second stage, so after 21
days I had filtered it and kept it in a Jar without openning it & its air tight, 42 days will be
complete after another 7 days, but my question is after 21 one days after filtering it I have not
opened a single time and it is Air tight in Jar, so there won’t be any problem when I open it
after another 7 days, that is completion of second half.
Reply
120.
verilog
March 21, 2012
Time 1:49 pm
ahh!! too much work.. will buy one instead.. will u do home delivery???
Reply
121.
spavin
March 22, 2012
Time 2:53 pm
Hi , I tried your recipe but the wine turned out too sour and there was no burning sensation (i
think theres very little alcohol in it). it s already 87 days old so im planning to put a new
batch . what changes should i make? should i add more sugar or should i get sweeter grapes?
Reply
122.
pratsy
March 23, 2012
Time 2:40 pm
Hi KK, I appreciate the methodical representation of yr wine recipe. the discussion over it also

has matured like tr wine tried making wine from the usual green grapes. I’ ve just
added sugar (equal quantity) and nothing else and let it ferment without crushing it. The wine
took a long time to get done, almost 5 months. I had not added any water, preservative, yeast,
etc. Neither did i sieve it… I had just left it tightly capped. After about 5 months, I tasted the
clear liquid that was collected on top. The quantity of the wine was less but it tasted simply
heavenly: neither sharp nor bitter… So, do you think it was edible as it was made this way? Or
could it be toxic? please do let me know.
Reply
{
KosuKadi
March 30, 2012
Time 8:49 am
@Prasty, if you don’t crush your grapes, the juice won’t come out as much as you want.
So there will be a lot of wastage. Otherwise I see no problem. Nothing toxic, it’s safe to
drink
Reply
{
pratsy
April 2, 2012
Time 12:24 pm
thanx kk ’s a relief!!! Else wud hv ended a few @ the hospitals, i guess!!
Reply
123.
Umesh Gulati
March 23, 2012
Time 11:29 pm
Hi Kosukadi,
I have one query what will happen if we mix sugar at a time. I mean 1.5grapes and 1.5 kg
sugar along with ingredient mentioned by you. I am trying by both process.
please also let me know can we use apple pulp instead of grapes.
Kindly reply at the earliest.
best regards
Reply

{
KosuKadi
March 30, 2012
Time 8:48 am
@Umesh. If you put in all the sugar at once, sugar may turn into a preservative and
fermentation MAY not kick start. But however, if you have already done it, wait and see
what happens. I havent tried with Apple. The problem with apple pulp, I have heard is, it
does not settle down like the grape version easily. So your end result may be turdy not
like the clear golden liquid you see in “appy”
Reply
124.
sowmya
March 24, 2012
Time 3:40 pm
the process is very interesting and nice. my husband tasted it on the 19th day of the process
and he liked it very much but he had a doubt that when we add the other half of sugar will it
become very sweet can u give any suggestions.
Reply
{
KosuKadi
March 30, 2012
Time 8:46 am
@sowmya sorry for the delayed response. You can cut the 2nd part sugar into 1/2. It
works out well. It does not affect the final alcohol content much and ofcourse the end
result is not very sweet.
Reply
125.
amit
March 24, 2012
Time 4:25 pm
hey kosukadi
you gave us a real good recipe for making wine.
so its just made me more greedy
do you have any similar recipe for beer making!
thanks in advance
Reply

{
KosuKadi
March 30, 2012
Time 8:45 am
@amit , I
readily available “kitchen ingredients” is not easy/possible
Reply
126.
Dev-aish
March 25, 2012
Time 12:31 am
Thanks for wonderful recipe buddy. I have started brewing my first batch and it has started
fermenting. I used normal bread yeast but for some reason it did not start fermenting for 48
hours. Then i brought another packet of yeast and when i put that in the must it started
fermenting immediately. Lets hope the end result is good. Thanks to you.
Reply
127.
nick
March 26, 2012
Time 12:51 am
hi, KosuKadi! i have started according to your measurements 13days back… but it tastes dry
today. note the grapes i used were not sweet enough. any suggestions….?
Reply
128.
Dinesh Patel
March 27, 2012
Time 9:48 am
Sir,
My wine is ready but the lower part is very sweet and upper part is strong.
Reply
{
KosuKadi

March 30, 2012

Time 8:44 am
@dinesh, Stir it and let it settle down for 2 hours and then siphon out the clear part on
the top (bottom will be the muddy sediments)
Reply
129.
nick
March 27, 2012
Time 10:41 pm
hi, KosuKadi! i have started according to your measurements 13days back… but it tastes dry
today. note the grapes i used were not sweet enough. any suggestions….?
Reply
{
KosuKadi
March 30, 2012
Time 8:43 am
@nick, if you added the proper amount of sugar as mentioned in the recipe , then don’t
worry. It will all work out to be fine.
Reply
130.
nick
March 30, 2012
Time 12:26 am
why my comment is not being published?
Reply
{
KosuKadi
March 30, 2012
Time 8:43 am
@nick, sorry was out of town so couldn’t look at the comments and make them live.
Reply

131.
Dinesh Patel
March 31, 2012
Time 10:50 am
Dear Kosukadi,
I made wine with black grapes and had done as per your recipe and the wine prepared was
excellent.
Now I have tried with green grapes with same procedure as blcak grapes, my question is that
now the temperature has rising in summer so we have to keep for 21 + 21 days or we can
reduce it.
Reply
{
KosuKadi
April 6, 2012
Time 1:03 pm
@Dinesh, I suggest that you stick to 21 days. And also keep the container in a cool dry
place away from direct sunlight or heat
Reply
132.
naresh
March 31, 2012
Time 4:30 pm
Hai dude well explanation i am trying this already 7 days gone just 36 DAYS among remains i
will get red wine on may 10 2012 and i will taste and experience the greatness of wine
Reply
133.
nick
March 31, 2012
Time 7:28 pm
Hi KosuKadi ,Thanks a lot for ur information!

i still have one query, i brewed it in water jug as i could not get a ceramic one at home n day
after tomorrow m planning to filter it, but in a plastic (ofcourse of good quality) 15 litre bottle.
will it be okay to do so?
Reply

{
KosuKadi
April 6, 2012
Time 1:03 pm
@nick, yes food grade plastic will be good too.
Reply
134.
Vidya
April 2, 2012
Time 6:16 pm
I prepared the wine at home and completed 21 days, but the wine was very sweet, so I added 1
litre of water to it. Now I need to keep it for next 21 days. So will the wine get spoiled since I
added water to it, Please advise?
Reply
{
KosuKadi
April 6, 2012
Time 1:04 pm
@Vidya , No it won’t get spoilt. But it may be too dilute. Just taste the end result and let
me know how it is
Reply

Vidya
May 7, 2012
Time 4:27 pm
Thank you! It turned out awesome, very tasty! Now I am planning to prepare wine
of green grapes. I heard that if you put whole green grapes, the wine will turn
sour. I was advised to just put pulp of green grapes while preparing wine of green
grapes, Is that true?
Reply

KosuKadi
May 7, 2012

Time 7:34 pm
@Vidya , NO for sure please add the skin as well i.e add the entire fruit.
The skin actually gives the bitter taste (after taste)
Reply
135.
vijay
April 3, 2012
Time 12:52 am
I didnot filter the grapes during the second cycle , I only filtered it after 42 days
Reply
136.
shanker shetty
April 4, 2012
Time 10:19 pm
Hurray:Now give us some thing strong,like rum or whiskey & thanks a lot
for that red wine
Reply
{
KosuKadi
April 6, 2012
Time 1:05 pm
@Shanker , How I wish that I could rum or whisky at home for stronger spirits, you
distillation kit and it’s not easy
doing it
Reply
137.
Shivaganeshan
April 5, 2012
Time 2:40 am
Hi, firstly i would like to thank you a lot for this blog.
Secondly my query goes like this :-
How should i age the wine…?
Like you mentioned the first phase take minimum 21 days.. how about if i continue that

process for like say 30-35 days will it be any useful??
Next instead of storing the filter brew in the jar itself, can i just pour it in amber color bottles
and just forget about them for say a month or two to get better taste..
Thanks in advance
Reply
{
KosuKadi
April 6, 2012
Time 1:07 pm
@Shivaganeshan, you can leave it in the jar for additional 2-3 weeks or so and then
bottle it. Wine ages well in bottles too. Ages well…Not ferment.
Reply

Shivaganeshan
April 8, 2012
Time 11:54 pm
thanks for the answer mate
Reply
138.
Hillman
April 5, 2012
Time 12:27 pm
HI KosuKadi!
I opened the jar after 41 days and took out one glass for tasting. WoW! It is amazing! Thanks
to the dark grapes, color-wise it is same as what you get commercially and taste-wise much
better. The cardamon, cinnamon, etc gave a slight spicy flavor which I am loving it. It is
slightly sweeter, but as mentioned elsewhere, over a period of time, the sweetness should
come down.
I made it with 1.5kg of grapes, now if I want to make it with say 4.5 kg of grapes, should I use
three times the other ingredients that you mentioned?
Thanks a lot!
Reply

{
KosuKadi
April 6, 2012
Time 1:08 pm
@Hillman, yes, ofcourse. 3x times. you can try splitting it into 2 batches if possible. Try
flavoring or other combinations to have a variation. Read some of the comments in this
post, you will get ideas.
Reply
139.
Dido
April 5, 2012
Time 4:46 pm
Hi,
Can we sell our home made wine. If No, tell me why. If Yes, how can we get the license to
sell. Are there any risks. Please advice.
Reply
{
KosuKadi
April 6, 2012
Time 1:09 pm
@Dido, AFAIK, you cannot sell wine commercially. It’s against the law. Selling it to
close friends , as long as you don’t publicize it shouldn’t be a problem. I know a couple
of families that do that.
Reply
140.
Pradeep
April 5, 2012
Time 5:27 pm
KK,
I searched almost 15 shops for the oorgai jaadis but did not find one. Seems like people aren’t
using them or making them anymore. Can you suggest an alternative please? I don’t want to
use plastic or steel or any metal container because they might add unwanted odor to the wine.
Can I use clear glass jars?
Thx,

Pradeep
Reply
{
KosuKadi
April 6, 2012
Time 1:11 pm
@Pradeep, NOTHING can beat glass jars. If you get glass jars nothing like it. You can
easily sterilize glass jars as well so that’s an added advantage , PLUS since they are
transparent you can see whats happening inside. IF possible send me a photo of what
kind of glass jar you are able to get. I am trying to buy glass buoys similar to the
drinking “water bubble cans” but no luck
Reply
141.
Dinesh Patel
April 6, 2012
Time 11:35 am
Hello,
I want to know that with in how many days grapes get fermented, I am making second batch
of Grape wine and after 10 days all the grapes has been settle down and no bubbles are coming
out when I am opening it for stirring. The temperature has also rised to 42 degree in day time.
Shall I keep stiring for 21 days or there is any changes during the summer time in fermenting
the grapes. Please reply.
Reply
{
KosuKadi
April 6, 2012
Time 1:12 pm
@Dinesh, Chennai is getting hot too Please ensure that you keep the jar in a cool
dark place. Under or your bed or some place where it’s cool. Excess heat will kill the
fermentation. But just because you don’t see bubbles does not mean that fermentation
has stopped. Store it in a cool & dry place and hope for the best.
Reply
142.
shanker shetty
April 6, 2012
Time 9:12 pm

Dear Mr. KK,
can is use citric acid or bakers yeast as substitute for dry yeast ?
Reply
{
KosuKadi
April 11, 2012
Time 11:55 am
@Shanker, Baker’s yeast is what you need to use. Baker’s yeast is only dry yeast
Reply
143.
suruchi tiwari
April 8, 2012
Time 1:54 pm
i m using home dried yeast which is used for baking. will it work for the wine.
Reply
{
KosuKadi
April 11, 2012
Time 10:07 pm
@Suruchi, Bakers yeast aka dry yeast is what you need to use. It will definitely work
Reply

suruchi
April 13, 2012
Time 1:06 am
and one more query..that yeast is chocolate flavored. is it ok?
Reply

KosuKadi
April 23, 2012
Time 1:53 pm

@suruchi , sorry for the delayed reply. Chocolate flavored yeast! Never
heard of it, but I am sure it’s not okay to use it. Thanks
Reply
144.
Cheryl
April 11, 2012
Time 2:51 am
Hi, not sure I understand the last part ie. taste it finally. Not including the sediment – is this at
final bottling? Point 4 -Keep repeating the process until the wine lasts – I am not sure what this
means. Hope you can help, thanks.
Reply
{
KosuKadi
April 11, 2012
Time 10:06 pm
@Cheryl . What meant to say was…..The wine is muddy if you shake it. So let it settle
down and siphon out the clear wine which is on top into a bottle. You needn’t bottle the
entire batch immediately. So you can , say , bottle just one bottle and let the remaining
contents remain in the jar and then when the first bottle gets over, you can siphon out the
next. This is completely -course. You can siphon out the entire
contents into multiple bottles as well
Reply
145.
dominic
April 11, 2012
Time 12:21 pm
hey kosukadi from newzealand!

have just put down a brew as per your recipe! Black grapes not cleaned as organic,five kilos
worth, 8 litres of water, and 2.25 kilos of sugar to start, yeast and 2 eggwhites. Bubbling
within the hour, 25 litre plastic container, airlock fitted, don’t recommend anything metal.Egg
white is definitely for clearing.Keep you posted in 21 days when I start phase2!
Reply
146.
Zahid
April 16, 2012
Time 10:39 pm

Know me now your dry grapes price.ok
Reply
147.
dominic
April 17, 2012
Time 12:15 pm
hi again from new zealand!

7 days in and all is good bubbling well. Good smell 25deg c and ph of 3
Reply
148.
chris
April 18, 2012
Time 10:56 pm
chris here from south africa. ok its 2 months since i made my wine in the proper wooden
barrel, using noting but sugar and black grapes…… and it is soooo strong but the barrel gives
it amazing flavour. the longer it sits in the barrel the more potent it becomes. if you guys can,
do yourselves a favour and get your hands on a barrel. also made a few batches of white and
red wine in a plastic bucket. tastes good but nothing compared to the barrel
Reply
149.
suju
April 20, 2012
Time 1:03 am
hi,
im suju i prepared wine in 2008 when i was in M.sc its part of our experiment, so i tried it in at
our home it came very well..we taste it, it was awesome but still i have one bottle of wine
which was prepared on that time is that wine is still good to drink please let me know waiting
for ur reply
thank u
Reply
150.
Thangaraj
April 21, 2012
Time 3:00 pm
Dear Sir

Please explain how to make beer at home.where did i am buy beer making meterials in
tamilnadu
Reply
{
KosuKadi
April 23, 2012
Time 1:54 pm
@Thangaraj, It’s not easy to make beer at home. However, there are lot of beer making
kits available in USA using which you can make beer at home. But I am not sure we get
it here in India
Reply

Thangaraj
April 24, 2012
Time 9:39 am
thanks for your reply
Reply
151.
Fatima Povo
April 22, 2012
Time 11:50 am
has anybody tried making vinegar out of the wine sediment. I am told it can be done but i
don’t know how. I am trying it out and in case it turns out well, will share with you.
Reply
152.
GANESHVAR RAJPUT
April 24, 2012
Time 7:38 pm
As per your recipe we have make recently red wine in the home and i am vary happy that we
found a new way for my requirement of red wine because I don’t drink whiskey or beer. many
many Thanks for you the wine is very tasty good color and too strong. thanks
Reply

153.
MDB
April 24, 2012
Time 8:21 pm
Hi Kosukadi,
I tried to know, how to prepare wine for a quite long time but did not get any success though
am not the regular drinker. But after came here (?) drinking wine every week is became a habit
with my portuguese collegue who always talking about making wine and about Portugal.
Because he believes that only portugal wines and olive oil is perfect in the world as he and his
family prepares wine for several decades. when I ask him how to prepare it, he told that I
should get atleast 40 to 50 KG grapes, mash it, cover well to ferment it. No sugar, no yeast.
I was almost leave-up the idea making home made wine. But I am happy to see your well
explanation with small quantity and lots of people have already tried it well in this blog. So,
hope to prepare my wine as soon as I return home.
Thanks,
A Tamizhan from Angola (Central Africa).
Reply
154.
Aprajita Rana
April 25, 2012
Time 9:51 pm
Hi! We followed your recipe verbatim, the wine has turned out perfect! We did one batch with
green grapes, the colour is sort of golden, its a little sweeter than the black grape wine, taste is
great!
The experience of wine making has been really enjoyable under your valuable guidance and
witty comments!
Thanks a ton and Cheers!
Reply
155.
Johnbritto
April 26, 2012
Time 8:11 pm
Hi thanks u for ur tips during wine making, if u know to get license for wine making
Reply

156.
Shivaganeshan
April 29, 2012
Time 2:49 pm
hi buddy,
well bro its been only 14 days since process-1 and i dont see any froth foaming. I mean till day
before yesterday the grapes used to come up as froth. But now since two days i can only see
the liquid wine on top and all the other mixtures sedimenting down. However i am able to
smell alcohol in it from quite a many days.
So is there any problem???
PLz help
Reply
{
KosuKadi
May 3, 2012
Time 10:39 pm
@Shiva, don’t worry. The frothing is intense only in the first few days. By your
description, I guess everything is going on fine.
Reply
157.
dominic
April 30, 2012
Time 11:55 am
hey there
21 days. today i strained wine and added 3lb sugar. Nice smell taste and colour. I personally
think that this is the time to add egg white as the first ferment has finished. The second
ferment is more gentle and the wine will begin to clear from here on. What do you think?
Reply
{
KosuKadi
May 3, 2012
Time 10:38 pm
@dominic, the entire thing is about trial & error and experimentation. Actually I see
your point. You can actually try adding the egg at the 2nd fermentation . Let me know

how it works out. Cheers!
Reply
158.
Bhupendra Mehra
May 2, 2012
Time 3:16 pm
Hi,
really the tip was nice, and right now going to purchase the things to make my red wine …
thanks man..
Reply
159.
Pradeep
May 3, 2012
Time 12:27 pm
KK My friend,
It’ ’s the update I think I owe to you,

our wine master!
a. Mid of April, I raided all old time kitchenware shops in old Bangalore (Chickpet,
Nagarthpet etc. and got the oorgai jaadi, not roundish like yours, but kind of tall, will post pics
tomorrow). I paid Rs. 310 for that, none of my bargaining techniques worked. I kept the jar
safely tucked at home for some time… till yesterday.
b. Yesterday, I went to buy black grapes, But apparently, the season’s getting over. I finally
got to buy some imported Australian ‘Red Emperor’ grapes. (Handpicked them – so I got only
850 grams of good ones, hence I am scaling down the production this time). Per WIKI, Red
Emperor is mostly table grape but used as a ‘component’ while blending red. Nevertheless, the
berries are pretty sweet and they are real big (about the size of small Ooty apples!) Also, I
managed to buy dry baker’s yeast, sugar from Food world. Also paid Rs. 120 and picked the
pestle and wooden spoon as per your specs yesterday (Rs. 55 and Rs. 65 respectively in
Bangalore… no bargaining worked again)! Also bought 250 grams of wheat from nearby
Mallu provision store – he gave me a silly look when I asked for just 250 grams of wheat.
c. Started setting up my grand winery at about 11:00 PM (had to wait for my 3 year old to
Jar, cleaned the lid too. The crushing tool (Pestle) and
the mixing tool(wooden spoon) too were cleaned with same hot water. Cleaned the grapes 4
times. Cleaned the stabilizer wheat some 3 times. Cleared the water from the Jar, kept the
grape and wheat for drying under the fan overnight.
I’m all set to begin the crushing operation today.
That’s it so far. I Will keep you posted.
Pradeep

—–
PS: Public reacts to my winery (mis)adventure:
Wife – I knew you were up to making this. GTH! I will not help you!!!
————–
Mom – For how many days will you ROT the grapes?
Me – No mom, we do not ROT it. We ferment it.
Mom – Well whatever, just make sure it doesn’t get poisonous!

————-
Uncle from Mysore – What is he doing at this hour?
My liar Dad – His friend just moved and had this really heavy pickle jar he didn’t want to
carry. So he gave it to Pradeep and he is just cleaning it.
Me – Yeah, and I have got some fruits and I am making jam out of it in this jar.
————
Brother – What are you doing?
(Looks at Kosukadi recipe printout and understands…)
Should you do it at this hour?
Me – No response, just a dirty look.
Brother – Walks away.

————————————————————————————————————
Well so far so good. I’m really excited… Thanks again to you and Pattima for the recipe
and ongoing support!
Reply
{
KosuKadi
May 3, 2012
Time 10:36 pm
@Pradeep , nice recital gets exciting only when the family gets involved, like in
your case. All the best. All the best for your wine. Cheers!
Reply
{
Vidya
May 7, 2012
Time 4:34 pm
Hey Pradeep,
You can use a plastic jar instead. I prepared my wine in a transparent plastic jar and it

turned awesome! All the best for your wine preparation
Reply
160.
Pradeep
May 4, 2012
Time 9:44 am
Thanks KK!
I experienced lots of satisfaction yesterday. I managed to keep all my tools sterile and had
exact measures of all the stuff. Finally we got the process started last night.
Keeping everything clean and sterile is a bigger challenge that I had assumed. My suggestion
to other rookies like myself, from what I learned yesterday:
1. Take stock of all the utensils and be generous in cleaning them with hot water. You will
need lots of hot water for keeping everything clean and bacteria free, so be ready for it. Also
do not forget to start the cleaning process at least an hour and a half early because every
utensil and tool has to be clean and dry well before putting all the stuff into the jar.
2. If you have the slightest doubt that something is not up to the ‘sterility standard ‘then do not
hesitate to give that candidate one more round of hot water treatment.
3. Be nice to your assistants let them know that they get equal credit for the wine and
ask them to be very patient and at the same time do exactly what you say and NOT TO
TOUCH ANYTHING. Especially the grapes. Ask them to wash their hands till their elbows
thoroughly and help you with the work only when you ask for. It’s ok if they think you are
overreacting a bit. You should since it is your first time, you see!
4. Keep everything at hand so that you get over with the process quickly without much scope
for anything to go wrong or get contaminated.
Hope that helps. Cheers everyone and have a good time brewing!
Pradeep
PS: Will post pics over the weekend. I did not have much time yesterday.
Reply
{
KosuKadi
May 7, 2012
Time 7:28 pm
@Pradeep Excited to see someone so excited about wine making have a great
talent of writing!!! Very interesting to read your experience. Keep posting and also
please send pictures, I will add it to the main post
Reply

161.
Sanjay Kulkarni
May 4, 2012
Time 1:14 pm
Hello! We came to know about your recipe for making wine from a friend and she forgot to
tell us to stir the brew daily for the first 21 days! The resulting wine tasted good but seemed
VERY STRONG – when i breathe in after taking a small sip, the aromatic gas flavor is so
strong i end up coughing!
Could you tell me how can reduce the strength? We are starting the second 21 day incubation
now – will it help if we stir the wine daily now?
Please let us know.
Thanks again for a great recipe!!!!
Sanjay Pradnya
Reply
{
KosuKadi
May 7, 2012
Time 7:30 pm
seem to be the only one that seems to be unhappy about the wine being
strong ’t
added all the sugar, you can then not add all off it, because sugar increases the alcohol
content.
Reply
162.
adi
May 5, 2012
Time 12:02 am
hi
after 21 days next 21 days the matter will b again in ceramic jar or in bottles?
how to check the HP n alcohol volume ?
adi
Reply
{
KosuKadi
May 7, 2012
Time 7:33 pm
@adi you can check alcohol % based on specific gravity readings of a hydrometer. But

however, you should have noted the specific gravity of the brew before fermentation and
also note the specific gravity of the brew now to calculate the alcohol %.
After 21 days, the brew should be kept in the same container it was stored earlier.
Reply

sajjad
May 9, 2012
Time 5:30 pm
Hi
I wanted to know that how can we make sour cherry wine??
pleeaassseee answer!!!!!!
Reply

KosuKadi
May 13, 2012
Time 9:10 pm
@sajjad, I unfortunately have no idea about it. Here, in Chennai, we don’t

have access to cherry. But cherry is a sweet acidic fruit like grapes, so you
can just try a similar method like making wine. Just try small batches and
perfect your recipe via trial and error.
Reply
163.
Umesh Gulati
May 8, 2012
Time 1:28 pm
Dear kosukadi,
first of all I would like to say Superb Thanx to guide us about wine making process.
My two batches complete the process and a wonderful awesome wine is ready and we every
tested. Gud One Really Gud One.
I kept 1 liter wine from both the batches for you let me know where to send.
As I already told you that In One batch I mix all the sugar in one go ( as in your case 1/2 qty in
first process and 1/2 qty in second process
I would like to inform you that in one go sugar mixing the wine taste is better than the 1/2 qty.

I dont know how.
I made in plastic ( fiber one which used by the milk man ) without egg white.
I have few question
1. How to store? pepsi bottele is ok?

2. How long we can store? during storing shall we still keep in cool & dark place.
3. The sugar we mix all sugar convert into alcohol or not how much sugar remain
as sugar. ( is this prohibited for diabetic patients any idea )
4. How to freeze to get brandy ( this batch is not freezing )
well I also started with green grapes with same process is that ok or need to amend any process
this time I added egg white. ( 10 days back ) I could not write you because i was tied-up with
work
any suggestion to increase the alcohol level.
I am not a drinker some time I take beer but i would like to please people of my surrounding.
you are right share happiness and increase the Joy.
I read in your comments which you translated from russian to english about freezing wine. I
kept 3 days one liter wine in freezer but this could not freez where russian guy mention that
this become brandy after freezing but this never freezed. any idea why this could not freeze.
Another query
can we use jaggery instead of sugar, or the juice of cane which is come thru the process when
factory people make jaggery we call here ( seera ) black colour.
I am happy that I cud make wine at home and not wine a wonderful wine pure clean not at all
adulterated. keep updating us
I am also exploring about home made liquor the process is on with grains using herbs as yeast
as here in Uttrakhand people of hills doing at home in their village.
Thanx & regards
from all of us
Reply
{
KosuKadi
May 13, 2012
Time 9:18 pm
@Umesh , will try my best to respond to your queries.

1. How to store? pepsi bottele is ok? => yes, perfect.Safe and VFM
2. How long we can store? during storing shall we still keep in cool & dark place. => I
have had home made wine stored for several months. Just, keep it in a cool place away
from direct sunlight

3. The sugar we mix all sugar convert into alcohol or not how much sugar remain =>
Enough sugar to make the wine sweet. After a while fermentation will cease and sugar
will stop turning to is this prohibited for diabetic patients any idea ) => No, I guess the
wine will be sweet with enough sugar like in fruit juices. So I don’t think it’s good for
diabetics
4. How to freeze to get brandy ( this batch is not freezing ) => Unfortunately, Brandy is
a distilled spirit. You cannot make Brandy out of wine
5. can we use jaggery instead of sugar, or the juice of cane which is come thru the
process when factory people make jaggery we call here ( seera ) black colour. => Yes,
you can. I have tried palm jaggery (which you get in south india and is black in color).
BUT the problem with some jaggery is there are bleaching agents in the jaggery which
is used to purify the sugar in the jaggery which will stop fermentation and will not work
for us. I have also noticed, wine made out of jaggery is very muddy and does not clear
up easily. However, it has a unique taste and rich color. Try a small batch and
experiment
6. I am also exploring about home made liquor the process is on with grains using herbs
as yeast as here in Uttrakhand people of hills doing at home in their village. => Any
sugar based liquid/fruit juice + yeast will create alcohol when fermented. Everything
from guava to banana. Just try and let your imagination play!!
Cheers!
Reply
164.
Pradeep
May 8, 2012
Time 3:36 pm
Thanks KK, I enjoy going through your blog. You style of writing is very compelling too.
Just some interesting trivia below for everyone curious about wines:
http://www.dailymail.co.uk/news/article-2072381/Worlds-oldest-bottle-wine-Historians-
debate-open-350AD-vintage.html
Cheers and I will definitely post the pics soon.
Pradeep
Reply
165.
Pradeep
May 8, 2012
Time 4:38 pm

@Vidya, Thank you Vidya! I did consider the plastic jar as a last option since I was afraid that
they might cause some odor in the wine. However, I managed to buy a 6 liter ceramic jar and I
am currently brewing in the same jar.
But I am curious to know about how you sterilize the plastic jar? I feel confident when I use
very hot water to clean the ceramic jar (It can take the heat). But plastic may not withstand the
heat – How to ensure it is clean enough?
Cheers,
Pradeep
Reply
{
Vidya Aranha
May 21, 2012
Time 7:05 pm
@Pradeep, I did not sterilize the jar. I bought a new plastic jar and cleaned it with
normal soap liquid. For wine preparation while adding water, I added boiled and cooled
water.This is the second time I prepared the black grapes wine and this turned out better
than my first attempt. My aunt used the same procedure and she stored the wine for
almost 2 years.
Cheers,
Vidya
Reply
166.
manish j maharajwala
May 8, 2012
Time 6:40 pm
Hi friend,i took 2kgblackgrapegrinded,1.5kgsuger, 2ltwater, 5gr.east, 200grwheat togeather in

ceramicjar and stair with glassrod once daily for 30days then fillture but wine is not clear and
test also very sweet . totly4timeslots. Please guide to improve the lots. please helpme.
Reply
{
KosuKadi
May 13, 2012
Time 9:11 pm
@Manish, Wine won’t be clear. You need to let it settle down and pipette / siphon the
clear wine on top. You can reduce the sugar if required to make the wine less sweet. See
my last update at the bottom of the recipe

Reply
167.
Tan
May 11, 2012
Time 9:55 am
hello,
just bought a glass jar and gonna try your recipe.
can i skip both the wheat and egg?
what is the wheat for?
and I’m here in Malaysia with morning 32C night 28C every day, will it be too hot and it kills
the yeast?
many thanks
Reply
{
KosuKadi
May 13, 2012
Time 9:08 pm
@Tan Egg clears the wine (helps it settle down). Even though both help a lot, I guess
you can safely skip it.
If wine can be made in 38C Chennai heat, you can do it Malaysia too. Just keep the
brew in the coolest (and dry) place
cheers@
Reply
168.
Vay
May 12, 2012
Time 7:20 am
Came across this… Will try soon. I’m in Canada. Thanks for posting!!
Reply
169.
Mehrdan
May 13, 2012
Time 1:43 am
hi there I`ve been searching on the internet for a while and i`ve gotta say that this one was
really the most simple and clear method to do the job.
you`ve been a reall great help.

i`ll drink the first glass to you if i tried it,

THANKS A LOT
Reply
170.
Mehrdad*
May 13, 2012
Time 2:21 am
hi again , i wanted to know if i can use this method for rasins instead of fresh grape it self
since there`s no greape in this season in my country !!!
i`m really in a huury !
thank !
Reply
171.
Srikanth
May 13, 2012
Time 9:44 pm
Hi,
Had 3 quarters of the Tasmac stuff yesterday and was fed up which made me to browse for
home made wine. I think I have made the right landing on your recipe. Will go through the
procedure and get back. Right now, I have to go hunting for the oorgai Jaadi from the attic.
Reply
172.
Tan
May 14, 2012
Time 2:45 pm
hello,
Tan from malaysia again, i started it last week and today the 3rd day.
help needed! 1st day it start bubble a lot, 2nd day still bubble but slow down, really smell nice
on 2nd day, today the 3rd day it turns from pink to red which is very nice, but smell no more
and bubble really really slow (near stop), is the fermentation stuck?
what should i do now?
Thanks
Reply
{
KosuKadi

June 2, 2012
Time 1:14 pm
@Tan, sorry for the extreme delay in reply. Don’t worry, bubbles are not the only
indicator of fermentation. Please be patient
Reply
173.
Kate
May 15, 2012
Time 6:15 am
Hey there! This is my very first experience in fermenting anything! =D I mixed the ingredients
and boiled everything just like the recpe said and when I opened the jar the next day to stir, it
was was covered with a bunch of pinkish foam and there was no noticable pressure. Is this
normal? And lastly even though I’m using clean utencils, I’ll be able to tell if it spoils, yea?
Thanks, cheers!
Reply
{
KosuKadi
June 2, 2012
Time 1:16 pm
@Kate sorry for the extreme delay in reply. Yes, pinkish foam is normal. If gets spoilt,
it will start smelling like rotten eggs, but it’s very rare if everything is sterlized
Reply

Kate
June 5, 2012
Time 8:39 am
No problem! I just filtered it and it smells good. I tried very hard to filter the wine
to a liquid like in the “filtered brew” pic but could’nt press all the skins through
my filter and there are small bits of grape skin floating in the wine. Is that ok; like
will it affect the final product?
Reply

KosuKadi
June 9, 2012
Time 8:50 am

@Kate, technically no issues with grapes still floating around. But you
wouldn’t want them to floating around in your final wine right? Did you use
can’t have
stuff floating around
Reply

Kate
June 14, 2012
Time 12:29 am
Yep. And the grape skins as well as the wheat didnt realy mash very
good. after about an hour and a half of trying to squash the stiff grains
and tough skin through, I was forced to leave whole grains and skin
in the wine. That only means a little more sediment in the bottom
right? And that’s ok .I’ll just be more careful when I siphon the clear
wine.
174.
Rajesh Balakrishnan
May 17, 2012
Time 11:31 pm
Hello Mr. Kosu,
Thanks for this method of preparing the wine. I just did all as you said and kept it in a cool
place in my home. I have a doubt, this is the first time i saw yeast which is like small granules.
Once i put it in water and added sugar and stirred a little the granules got dissolved, is that
OK ???
will wait and see the results !!!
-Rajesh Balakrishnan
Reply
{
KosuKadi
June 2, 2012
Time 1:16 pm
@Rajes sorry for the extreme delay in reply. Yes, you can stir or just leave it like that,
eventually it will get dissolved.
Reply

175.
Anikumar
May 18, 2012
Time 6:41 am
Hi Mr. Author, my hearty thanks for this posting. I tried my first batch 60 days back and got a
very nice (strong as well) wine. As i missed to read out your last updates on 4th April, wine is
more sweety than expected. I started my next batch and is due for filtering and clear (21st day
activity) by tomorrow. My question is,
after filtering out, may I mix the first batch wine (which is more sweety) with second batch
(without adding sugar) to reduce sweetness?.
Reply
{
KosuKadi
June 2, 2012
Time 1:17 pm
@Anikumar, you can give it a try, I don’t think that there is nothing wrong it it. Let me
know the results.
Reply
176.
Thomas
May 18, 2012
Time 11:01 pm
Hey, thanks for the great recipe. I plan to try this soon. I do have a few doubts though -
1. If I add an airlock mechanism, then do I still need to stir the mixture everyday?,
2. Can this recipe be adapted to make white wine?, and
3. Why does the finished wine in the absolut bottle look a bit cloudy and not clear?
Reply
{
KosuKadi
June 2, 2012
Time 1:19 pm
@Thomas, sorry for the delay in reply, hopefully my responses are of some use to you
now.
1) Airlock, is only for the 2nd stage of fermentation. In the 2nd stage, you neednt
ferment it anyways

2) If white wine means making wine out of green grapes, yes it can
3) I guess it’s the final batch. If you can stay patient, let the wine settled down and
slowly pipette or siphon out the clear top liquid, the wine is as clear as commercial wine.
Reply
177.
Iluvwine
May 22, 2012
Time 2:48 am
Hi there, greetings from the UK. Great post btw mate and was just wondering, do you happen
to use wine yeast or just ordinary bread yeast?
Looking forward to trying this but all there is in my area is bread yeast.
Please reply asap,
Thanks
Reply
{
KosuKadi
June 2, 2012
Time 1:20 pm
@iluvwine, sorry for the delay in reply. If you have access to wine yeast, then great.
Wine yeast has higher alcohol tolerance. If you don’t have wine yeast, you can try the
good old bread yeast. Bread yeast is available everywhere.
Reply
178.
sagarputra
May 24, 2012
Time 7:12 am
hi
i try this mathod and make vine but it it too much sweet any body know what is wrong or how
make it same like bottled vine ?
Reply
{
KosuKadi
June 2, 2012
Time 1:21 pm

@saparputra, sorry for the delay and nice name you’ve got. Just see the bottom of the
post for response regarding your question.
Reply
179.
Kate
May 25, 2012
Time 4:05 am
So I’m about 14 days in stirring every day and was wondering, how do I know if the wine is
spoiled? I made sure everything was clean and carefully followed the directions and I was just
wondering if it’s normal if the whole wheat shows no sighn of dissolving. So far it smells a bit
like wine and is red then pink when i stir it. This is my first time in fermenting anything and
tips would be much apreciated. Thanks Cheers!
Reply
180.
Pradeep
May 25, 2012
Time 3:48 pm
Hey KK,
My primary fermentation ends tomorrow (21st day). But I am traveling for about 5 days from
today and I will not be able to filter the brew and start secondary fermentation till I come back.
I wanted to know if it is OK to leave the brew in as is primary condition for the next 5-6 days
– untouched and unfiltered with the grapes and all other stuff intact, no stirring too till I return.
Thanks,
Pradeep
Reply
{
KosuKadi
June 2, 2012
Time 1:25 pm
@Pradeep, apologies, I still havent posted your pictures, I will post it shortly. Also
please send pics of the bottled stuff when it’s ready!!!
Reply
181.
Rajesh Balakrishnan
May 25, 2012

Time 3:53 pm
Hello Mr.Kosu,
Please clear my doubt !!! The second day when i opened the jar for stirring, i heard some hiss
sound and bubbles comming out. But today is 7th day, now-a-days am not hearing any sound,
only one or two bubbles here and there.
Is this normal or shall i add some more yeast to it.
-Rajesh
Reply
{
KosuKadi
June 2, 2012
Time 1:25 pm
@Rajesh, don’t worry, if you had added the proper quantity of yeast, fermentation
WILL happen. So don’t add any more yeast.
Reply

Rajesh Balakrishnan
June 3, 2012
Time 7:40 pm
Hey Dude,
Thanks for your reply and sharing this recipe.
The yeast I bought is 25 grams and i have added approx 60 percent. Now around
16th day and it smells very good, I can feel it is fermented well.
Once finishing the first session 20 days, do I need to close the jar air tight and
leave it for next 20 days or make the set up so that allowing only inside air to go
out (not allowing outside air get in) ???
Thanks,
Rajesh
Reply

KosuKadi
June 9, 2012
Time 8:44 am

@Rajesh do I need to close the jar air tight and leave it for next 20 days or
make the set up so that allowing only inside air to go out (not allowing
outside air get in) ??? => Yes that’s the general idea.
Reply

Rajesh Balakrishnan
June 9, 2012
Time 2:49 pm
Thanks man, i did it Today morning. Need to wait for next 20 days.
182.
Pradeepkumar
May 26, 2012
Time 6:51 pm
Wow excellent recipe. i am very excited to try but grapes are not available in our market.
But I am confuse in step where we have to smash/ruptured the grapes.
how it is possible to smash 1.5 kg grapes in 2.6 litres of water.?
or is it possible..? or can i smash grapes separately and then put (in 2.6 liters of water) in
Ceramic Jar?
pls help… Thx
Reply
{
KosuKadi
June 2, 2012
Time 1:26 pm
@Pradeep sorry for the delayed reply. Smash / rupture the grames and then add water. I
guess that’s how the recipe also tells you to do right?
Reply
183.
Yuvaraj
May 30, 2012
Time 6:04 pm
Hi KK,
i tried our recipe, completed the 42 days, i taste it yesterday its getting bitter, what mistake i
done kindly reply me

Thanks
Reply
{
KosuKadi
June 2, 2012
Time 1:27 pm
@Yuvaraj , I guess you are the only one you have said the wine is bitter, I have heard
people say it turned out sweet. Do you mean the wine turned out to be strong and burns
by saying it was bitter?
Reply
184.
manish j maharajwala
May 31, 2012
Time 1:03 pm
Hello dear, Lastyear imake mix fruitswine like grape,cherry,litchy,kiwi,strowberry but it was
not clear and too much savour,I can’t cansume so kindly guide me for repair that lot. Is there
any change for mixfruitswine? ,kindly inform me the formula. ThankingYou, Yours Manish.
Reply
{
KosuKadi
June 2, 2012
Time 1:28 pm
@Manish, I don’t have any recipie to make mix fruit wine. But the basics are pretty
simple, any sweet, acidic fruit can be fermented to make wine. I guess you just need to
play around and get the best recipe via trial and error. Let me know if you try
something.
Reply
185.
suruchi
May 31, 2012
Time 2:11 pm
hey i got the wine nd it tastes so good…half glass of the wine made me little dizzy .tell me
ur email id..i wll send u the pic coz it looks perfect.. thanks alot
Reply

{
KosuKadi
June 2, 2012
Time 1:29 pm
@Suruchi, Congrats! raise a toast Send some pics if possible!!
Reply
186.
shubhank
June 2, 2012
Time 1:30 am
Im using much
i.trstd to see wat actually happens inside… and now its 3rd dayof stirring andim soo mad
about it that i tame my nose to the
b wanting to taste it each and everytime. .. Wooow thnq so much KK..
Reply
{
KosuKadi
June 2, 2012
Time 1:30 pm
@Shubhank a clever idea actually, keep us posted. Send some pics if possible. Cheers!
Reply

shubhank
June 2, 2012
Time 2:14 pm
Sure!!!i shall mail u d pics nw!!!

Thank you
Reply
187.
Alin
June 2, 2012
Time 8:27 pm

My father made wine today .I am only 9 years old.thank you for this wonderful recipe ,I will
post a comment after 42 days
Reply
188.
jayaraman
June 3, 2012
Time 1:33 am
hai my second stage of 21 days are going to complete and i wanna know how to find my wine
is not turned into vinegar
Reply
{
KosuKadi
June 9, 2012
Time 8:44 am
@jayaraman , wine does not turn acidic unless it’s very aged/old and kept in the open.
So don’t worry about it
Reply
189.
Thomas
June 3, 2012
Time 10:53 pm
Thanks for the help man. Appreciate it.
Reply
190.
Pradeep
June 4, 2012
Time 2:02 pm
@ Vidya, Thanks for the response! Nice to know you are improving with the 2nd batch!!
KK, My wine is now in secondary fermentation stage. I guess I will get about 2.2 to 2.5 liters
of wine finally. It was smelling very strong during filtration and I am happy.
However, I am a little concerned about the color… I was expecting it to be red but it is
actually whitish pink (or pinkish white… whatever). Do you think the color will get richer by
the completion of secondary fermentation? I have promised red wine to many of my friends…
will be embarrassing to come up with white wine after making them wait for such a long

time…
Pradeep
Reply
{
KosuKadi
June 9, 2012
Time 8:48 am
@Pradeep , well the color purely depends on the quality/color of the grapes.
Commercial wines have added color to them, this is all natural. If you are concerned
about color, you can make caramel out of sugar and add it to the brew at the last i.e
finally before bottling it. This does not alter the taste much but gives a good rich dark
color. Cheers!
Reply
191.
evoldog
June 4, 2012
Time 10:21 pm
I have 15 gallons of oxygenated mango wine, that is flat and only good for the 13.25%
alchohol content.
Can I use it in place of water when making a new batch, and if so, do I need to make
adjustments for the existing alchohol?
Reply
192.
mahmood
June 6, 2012
Time 1:20 am
HI `I`m trying your recipe ,it seems so simple ,thank you so much .hopefully I start the second
phase tomorrow and let you know how it turns out, thanks again
Reply
193.
stejin thomas
June 9, 2012
Time 3:15 pm
can i add some liqur into the jar to make wine even stronger?????

Reply
{
KosuKadi
June 11, 2012
Time 1:50 pm
@stejin , You can add some dark rum if you want just before bottling the wine. It will
make the wine stronger and also add some color to the wine
Reply
194.
Ronald
June 10, 2012
Time 12:01 am
Hey Bro,,
Rocked procedures for wine making,,, i wanna make this Christmas memorable by my wine,
thanks for the procedure, am gonna make it. Like the software methodology, the procedure
was cleanly defined and explained… hats off good explanation… i cant wait,, let me c how far
am making,,,
Thanks bro..
Regards
Ronald
Reply
195.
Sharmishtha Dey
June 10, 2012
Time 12:57 pm
Dear KK, the wine turned out so well that i cnt explain it in words!! i am starting the second
batch today onwards!! the 1st time the process looked a bit longer and tedious..but know
having made it once..it looks easy!!! Yuppieeeeee..
regards
Sharmishtha.
Reply
196.
Pradeep
June 11, 2012
Time 9:22 am

That is a relief KK. But does addition of caramel sweeten the wine further?
Thanks,
Pradeep
Reply
{
KosuKadi
June 11, 2012
Time 1:50 pm
@Pradeep , Caramel is burnt sugar. So it’s not sweet.
Reply
197.
yogesh Mohite
June 11, 2012
Time 11:14 pm
Thank you very much for recipe… Indian Style… because there are hundreds of wine making
clips and tips on internet… but useless because of accessories… but KosuKadi you show us a
right path… thank you very much
Sir, as per your method.. I am making a wine of mango and pineapple also… (of course in 2
container ) but i didn’t get a right pot so i used water bottle of 5 liter (purified water container)
but when I follow the instruction and kept it in place.. after some time there is a of air in
bottle.. there was minimum 20% empty area in bottle… but it is full of pressured air…. so I
slightly open it and release air… I don’t have air lock.. so please advice me that whether I keep
its slightly loose… so air
thank again to give us a simple method
your friend
yogesh mohite
Reply
198.
Pradeepkumar
June 12, 2012
Time 10:04 am
Thx KK for your reply , My dought is clear now.. i have one more..
i am using Plastic jar instead of Ceramic jar, is it will effect on “Taste” and “Quality” of
Wine.? i don’t have that much size of Ceramic jar, i have 3-4 liters jar, i am confuse it will
work or not? so i am using Plastic jar ..

Thx..
Reply
199.
yogesh
June 12, 2012
Time 12:43 pm
Dear Sir… Thanx for great and simple recipe of wine

Please tell me..
I am trying to make wine of Mango.. because grape season is over here in my region..
I boiled it well.. cooled…and then prepare it as per your instruction. I used 5 liter purified
water bottle. but when I tight its cap after some time it is full of gas & lot of pressure in it. (I
spare 20% empty area in it).. so I release some gas..
Please tell me whether I slightly loose bottle cap..
Reply
200.
housewines
June 13, 2012
Time 11:25 pm
Cool and easy recipe. I try to repeat it – is 19th day!

Normal flight.
Reply
201.
Prabu
June 14, 2012
Time 12:56 pm
when should I add second half of sugar?
Reply
202.
tonytomson
June 15, 2012
Time 12:16 pm
I did it……..followed every instructions and on the 41th night I tasted my wine…..
top attractions are its Colour,Clarity and Smell.
One tip:Dont add any spices to your wine it will disturb the natural taste and smoothness.I

tried some cinnamon,cardamom it only helped to ruin the taste.
I have one more jar unopened for opening after 60 days!!!!!!!
Reply
203.
tonytomson
June 15, 2012
Time 12:30 pm
Thanks a lot to KK………your guide rocked…………
Reply
204.
Linu Nair
June 18, 2012
Time 9:31 pm
Thank you very much for your sharing !!
Reply
205.
Pradeep
June 21, 2012
Time 11:43 am
Hi KK,
I got little over 2 bottles of wine (750 ml bottles)! It was a bit harsh initially, still generating
CO2 and was also foaming. I had to put it back in the jar for mellowing and then try after 3
days and it tasted good… I plan to keep it in the jar for a month or more and then try again.
I did not add caramel by the way, I will rather have natural red by using proper black grapes,
we get them at 20-30 bucks per kilo at Nandi hills near Bangalore.
Pradeep
Reply
206.
Rare breed
June 22, 2012
Time 1:13 pm

Hey man yesterday I started the process hope it turns out to be success, I was just doubtful
about the amount of yeast we put in it, I did it for double quantities and added double the
amount of yeast too hope it’s fine
Reply
207.
Lokesh
June 22, 2012
Time 2:34 pm
hey man, nice job…. one of the best posts i have seen till now on home made wine
i started the process yesterday, but i did it for double the quantity i.e. everything double the
quantity…. I was doubtful about the quantity of yeast i added around 30 gram of yeast, as I am
making 8 l of wine, hope its fine and i didn’t spoiled the process…
one more thing I wanted to ask You, I am using a bucket and its around half empty after filling
in all the ingredients….. will that create some problem ??
Reply
208.
joy
June 23, 2012
Time 3:41 pm
where found yeast or alcohole / how made it, its impossible to buy from market,so give
suggestion
Reply
209.
joy
June 23, 2012
Time 3:43 pm
how make yeast, or alcohole,, its impossible to buy from market give suggestion to make
alcohole
Reply
210.
ruff
June 26, 2012
Time 9:15 pm
nice.clear explanation.i ll try soon.liked your jovial steps.its god’s gift .keep it up.try more

receipes .go ahead.
Reply
211.
samrat
June 26, 2012
Time 11:30 pm
best and pure wine is good for health
Reply
212.
hardik maheshwari
June 27, 2012
Time 12:00 pm
hey i just read your recipe and i am very delighted…

ill surely gonna try dis…but need some more advice …by following this process without
addidng alchol will this wine will make us buzz or will we be having any awesome feeling the
one which we get by having drunk.
or if we can alter this let me know please
Reply
213.
satish
July 3, 2012
Time 10:44 am
Dear KK,
Really it is very good information for all…… KK just i want to no it is alcohol free r not b’coz
i m not alcoholic person so please give me information about this.3
Thanks KK.
from:
SATISH
Reply
214.
Amnish
July 5, 2012
Time 9:02 am

Kosukadi
I bumped into your blog and found exactly what I was looking for. Cheers to you mate. I
introduced my taste buds to red wine for the first time some 3-4 odd years ago and am hooked
to it ever since. I was lucky enough to lay my hands on some traditional (Italian) home made
red wine made by my colleague’s father here in Australia recently. Ever since I tried that home
made wine, let me tell you an itch to brew my own wine has emerged. Went through your blog
and all comments left by readers. Equipped with knowledge shared by you, I am all set to go
ahead with a big plastic bucket container with airtight lid at hand (will buy the rest of the gear
from brewery shop over the weekend ), just need some clarification on ratio of ingredients. I
am looking at getting 8-10 liters of vino in the first batch and planning to add about 5 KG
black/red grapes, 6-7 L water, about a kilo & a half of sugar, yeast (no idea how much) and
finally some wheat (yet to buy it and keeping my fingers crossed because I’m not sure about
where would I get it from in Adelaide). Could you please assist me in deciding the appx ratio
of ingredients??
Regards
Amnish.
Reply
215.
Rajesh Balakrishnan
July 8, 2012
Time 9:00 pm
Hi Kk,
At-last I got my wine, Once again !!! Thanks for the recipe… The concentration is too good
and after drinking two small glasses itself i can feel a nice KICK!!!!
But only thing is it is little sweet. Is it possible to repair it.
Reply
216.
Hillman
July 10, 2012
Time 5:51 pm
I made using 4.5kg of black grapes using your recipe. This was my second lot. The first lot I
made was using 1.5 kg. Since the grapes were sweet, I felt that my first lot was very sweet. I
reduced the sugar by half kg and this lot turned out to be much better.
Thanks!
Reply

217.
Linda
July 13, 2012
Time 8:20 am
i would love to try making this but is it possible to get this in U.S. measurement i have tried
converting this but i haven’t had much luck your help would be so greatly appreciated.
thanks in advance
Linda
Reply
218.
Vijay Soni
July 16, 2012
Time 7:43 am
Thank you very much for this receipe. I made the red wine accordingly and it turned out to be
great wine. Next grapes season will make in large quantity.
Reply
219.
George
July 17, 2012
Time 6:06 pm
Hi,
Thanks for your recipe. I followed it but with a difference. I added all the sugar in the
beginning itself.
I made two batches.

1. A 7 litter glass jar was used for 1.5kg mango, 1.5kg sugar, 3 litters of water.
2. A 10 liter glass jar was used for 2.5kg Indian gooseberry, 2.5kg sugar and 5 litters of water.
Both the batches started fermenting on the first day itself. On 18th day the mango batch
stopped bubbling and on the 22nd day I removed the solid contents and kept only the liquid. I
do not find any bubbles in the liquid.
But for the 2nd batch the bubble did not stop even on 22nd day. So I waited one more day and
though the bubble did not stop I remove the sold contents on the 23rd day. Now, this is the
25th day and the liquid is still bubbling happily.
Both the contents has the same alcoholic smell.
Following are some of my unanswered questions and doubts. Can somebody with better

experience comment on these?
1. Is there anything wrong I did with the 2nd batch?

2. Why it is still bubbling?
3. How long it will continue to bubble?
4. Should I have waited for the bubble to stop before the solids was removed?
5. Do any of you have similar experience?
Your comments are most welcome.
George from Dubai.
Reply
220.
RJ Chetan
July 17, 2012
Time 8:08 pm
hey kk, thanks for the recipe iam in the first stage..i have added demerera sugar instead of
normal sugar just to enhance the taste so lets see how it turns out to be..as of now just the 3rd
day and it smells good…
Reply
221.
adishar
July 19, 2012
Time 6:34 pm
i have started doing this process after reading your page – can u tell me how to me low alcohol
wine (wine with less alcohol content) i found in the internet that wine having average of 15 to
20% alcohol and i found low alcohol wines (company made) with as low as 5% are there any
suggestion please
Reply
222.
satish
July 20, 2012
Time 5:45 pm
Dear KK,
Your information is really very useful for wine lovers, KK please tell me this wine is alcohol
free r not coz i am not take alcohol so please give me the information about this….
Regards:

satish
Reply
223.
Maria
July 21, 2012
Time 9:52 pm
I kinda screwed up…… ! Ended up not getting the right size ceramic pot so used three glass
jars and stuffed the three with uneual propotions of
mashed 2 kilo grapes

2 kg sugar
three table spoon wheat
2 tsp yeast
. 750 ml water ( the jar is stffed with the crushed grapes so no space)
………. Help !
Reply
224.
adishar
July 23, 2012
Time 4:28 pm
can u please tell me how to make low alcoholic wine which is good in taste and can i use
beetroot juice to make redwine red
Reply
225.
roshan
July 25, 2012
Time 5:46 pm
Hi,
Im new to this all reciepe can you send me the pdf document to my mail id..and pics for all
procedure after 21 days..
thanks in advance
roshan
Reply
226.
m ha
July 29, 2012

Time 2:27 pm
many thanks
i am making without using wheat suger and yeast

dried grape joice instead of suger
i dont know what the wheat is for
thx anyway good guid 4 me
Reply
227.
Jim
July 30, 2012
Time 7:53 am
NOnononononono! this is not a reliable way to make wine.. Hooch is what this is- plain and
simple.. The process requires a little more effort- not much more if you educate yourself.. Oh,
if I only had the time.. excellent home made wine is withing your grasp, but not by this
method.. Back alley hooch will get you drunk, but not worth much more.
Reply
228.
Arif
July 30, 2012
Time 1:05 pm
I need a recipe of vodka which can easily make in home. Please send or give the tips.Thanks.
Reply
229.
Baby
August 4, 2012
Time 7:58 pm
Please advise me , how can I make it stronger?
Reply
230.
Love Modesty
August 9, 2012
Time 1:17 am
Thanks for your recipe, can’t wait to try it! If I blend the grapes in a food processor can I skip

on adding water?
Reply
231.
kay
August 10, 2012
Time 3:34 pm
wow. eating grapes while reading your post. I will try and share this with my mom once I back
home. its method just similar with rice(sticky type) wine – a traditional homemade wine.
nowadays, she never make it again cuz it’s tiring unless it is for festival(Gawai festival season
here only in Sarawak) or if someone requested for it. anyway we still keep the rice wine in a
bottles as you mentioned and nobody can take or even have a sip of it as if they are mom’s
treasure. only certain lucky guests will taste it. lol. I’m glad you post about this.
Reply
232.
prabhuravi
August 11, 2012
Time 8:27 pm
hey can we use mud pot intsead of ceramic?? pls reply.
Reply
233.
Richy123
August 14, 2012
Time 9:29 pm
Dear Arif,
Vodka is a distilled liquor, meaning you need some pretty advance equipment to make it and
some kind of alcoholic drink. You can’t make it through fermentation alone as it is a
concentrated form of wine. Just Google it there are many ways to make vodka but beware,
when making vodka discard the first and last part of the batch as it contains methanol which
attacks the retina and causes blindness.
Reply
234.
Prince Joseph
August 19, 2012
Time 12:06 am
Hey Bro, have u come with any gooseberry wine recipe. If u have let me know.

Reply
235.
ROY THOMAS
August 20, 2012
Time 1:57 am
Thanks a lot my friend. I never knew its this easy to make wine and never thought I can make
it in my home. However, this Christmas I will be enjoying with my home made wine.
Thanks a lot again

ROY
Reply
236.
chandana
August 20, 2012
Time 1:18 pm
Hey Kosukadi,
I am trying to adopt the same recipe for Java Plum wine, i.e Jamun fruit wine.
I soaked the plums in warm water for an hour or so, that helped in getting the pulp off the
seeds, i squashed with my clean hands. I had a sour starter I use for bread making in the
freezer, i activated it. it smells sour, not sure if it still has active yeast in it.
Could I use this strain for wine making? (Sour starter= instant yeast in a watery mixture of
wheat flour, warm water and sugar. left to sour for a while before making a bread dough. Like
dosa batter.)
Reply
237.
Manish Girja
August 22, 2012
Time 5:22 pm
Dear KK
wr i get ready made wine yeast in india with burgundy red colour
Reply
238.
Rajiv pereira
August 24, 2012
Time 1:14 am

What does one do with the grape pulp after it is all squeezed out.
Reply
239.
sathis
August 25, 2012
Time 9:36 pm
Hi..Really good…I am going to try this…Bless me..I should not waste it..
Reply
240.
Swetha
August 28, 2012
Time 8:26 pm
Thank you for sharing the procedure to make Grape wine. Could you also share the procedure
to make other kinds of home made wine like cashew fruits, rose petals, raisins, rice,
persimmons, passion fruit, plums, pineapples,gooseberries, hibiscus, mixed fruit wine, tomato,
pomogranate, papaya and lot others.
Reply
241.
jaysajjansinh vaghela
August 30, 2012
Time 6:31 pm
Dear friend,
first of all thank u very much for great recipe to making wine at home, because its great
pleasure to get wine at our home in gujarat b ecause gujarat is a dry area and alcohole is a
strictly prohibited. we cant get small quantity of bear after spending big amount. we are
spending 300 rs. for 500ml bear at our place.\\
thank u very much.\\
jaysajjansinh vaghela.
Reply
242.
Badal
September 8, 2012
Time 12:29 am

Dear KK
Thanks for great recipe actually i thought that the process of wine making is impossible to
make at home.can you give me some answer on following questions.
01. how to make color perfect ? the color depends on what/s?
02. how to make testy wine?
thank you very for excellent recipe.

Badal
Bangladesh
Reply
{
KosuKadi
September 9, 2012
Time 10:20 pm
@badal, Color depends on the color of the wine. Don’t expect the burgandy color of
commercial wine. But however, wine will be tasty if you follow the recipe
Reply
243.
badal
September 9, 2012
Time 11:02 am
Dear KK
Good Day!
Can I use bread yeast instead of wine yeast?
Your earlier responds will highly appreciated.

Badal
Reply
{
KosuKadi
September 9, 2012
Time 10:18 pm
@badal, Yes you can. Bakers yeast / bread yeast works wonderfully well. Cheers!
Reply
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Make Wine at Home: Easy and Cheap Home Made Red Wine Recipe ..

KosuKadi Page 1 of 116

Make Wine at Home: Easy and Cheap Home

Black Grapes: 1.5 Kgs

Sugar: 1.5 Kgs

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Whole wheat: 50 grams

Egg (just the white): 1

Water: 2.6 ltrs

Materials / Tools Required:

Wooden pestle / masher:

Long wooden spoon:

should be long enough to reach the bottom of your wine jar.

Love and Support: Any quantity

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

All the ingredients and tools required

Ready, Get Set:

Cleaned and dried grapes

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Rock and Roll – Part 1

1. Put the grapes in the jar

Pestle used to rupture the grapes

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Closeup shot of the ruptured grapes

Covered and sealed jar

Stored in a cool dry place

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

This process has to be repeated for the next 21 days, Everyday.

Rock & Roll – Part 2

Materials / Tools needed

1. Open up the jar

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Filtering the brew

Squashing the grapes with a gloved

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Taste it ……. Finally!!

Absolut Wine just used the solid glass bottle

Why you should make wine at home

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Tags: booze, home wine recipe, wine

Tags: booze, home wine recipe, wine

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Hi! Im Mr. Raymart What kind of yeast did you use!

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

hey, excellent explanation.. simple n informative…

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Question: When should we add the egg white.

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

1) I followed the procedure step by step

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Hello Mr. Joseph,

I think u r a jovial peson. Excellent website name ‘ kosukadi’. NANDRI MEENDUM

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Hi KosuKadi ,Thanks a lot for ur information.

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

thanks for ur receipe.

I shall be much obliged if u give me suitable reply to my question .,

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

I am now going to try it again – properly.

mhtml:file://E:\Cooking Recipes\Home Made Red Wine Recipe.mht 14-09-2013

Thanking you / 28.01.2010

exactly what i have been looking for but a few questions