How Long Does It Take to Make Wine New Wine Makers Guide

How Long Does It Take to Make Wine? New Wine Makers Guide

Making wine takes between three and four weeks, depending on the style. Aging, if you choose to incorporate it, adds between one and 12 months to that time.

Depending on the method you use to make the wine will determine how long it actually takes. Do you use grapes to make your wine? Do you make wine using fruits? Utilizing wine ingredient kits to make your own wine?

Packaged wine-making juices frequently produce wines more quickly than fresh fruit does. This is primarily due to the absence of pulp and skins. Because of how quickly the concentrated juices clear up, the wine can be bottled much more quickly. A good option for a novice winemaker is a wine ingredient kit because they come with their own wine making recipes.

Step-by-step Guide: Wine-Making Process

Preparation: One to Two Hours

The first day of winemaking is mostly preparation. All equipment and surfaces that will come into contact with your wine must be sanitized. Chemical sanitizers are typically used by winemakers. Compared to alternative methods like submerging your tools in boiling water, it is quicker and more reliable.

You’ll be prepared to mix the wine once everything has been sanitized. In a fermenting bucket, mix juice, water, and other additives. Stir thoroughly before covering the container. Place it in a handy resting location where the temperature will stay stable throughout fermentation.

Primary Fermentation: Five to 10 Days

Sugars in the juice start to ferment into alcohol during primary fermentation. When the amount of carbon dioxide released from the wine begins to decline, you’ll know that the primary fermentation stage is ending.

Filter the wine to get rid of any additives, such as raisins, elderberries, or oak chips, at the end of the primary ferment. A glass carboy should be used to transfer the wine from the fermenting bucket. If you want stronger oak notes in your wine, add the chips back in after you transfer the liquid.

Secondary Fermentation: Five to 10 Days

During secondary fermentation, the leftover sugars are transformed into alcohol. Throughout the secondary ferment, use a hydrometer to record the specific gravity once per day. The density of the wine in relation to water is indicated by its specific gravity, which ranges from 1.0 to 0.75. A lower specific gravity reading results from the wine becoming less dense as fermentation continues. Each recipe aims to achieve a different final specific gravity. This reading will tell you when the wine is ready to move on to the next stage in the process.

Clarifying: Seven to 10 Days

Once fermentation is complete, the wine will be cloudy from sediment and yeast residue. Stabilizers and clarifying agents are added as the last step in the wine-making process. To remove pure wine while leaving impurities behind, these chemicals draw out the sediment.

Bottling: Two to Three Hours

Sanitize all of the tools you’ll use, then fill and cork the bottles. Clean them up and label them last. After the initial 24 hours, place them on their sides to keep the corks moist.

  • Tip

While you could drink your wine right away after bottling, even a brief aging period will help it taste much better by allowing the wine to mellow. Six months is the recommended aging for most white wines, and many reds. Fuller bodied red wines should age even longer, up to 12 months.

How Long Does It Take to Make Wine New Wine Makers Guide
How Long Does It Take to Make Wine? New Wine Makers Guide

How Long Does It Take to Make Wine at Home?

Making a straightforward batch of wine takes less time than making a batch of beer at home, which is the main distinction between the two beverages.

Wine typically needs to age for two to three weeks after fermentation before it is even ready to be bottled.

You may already be aware that wine is aged to improve its taste, overall mouthfeel, color, and other qualities. Home winemakers strongly disapprove of rushing the winemaking process because it wastes good wine.

Even though you can quickly make your own wine and taste it, aging it, especially in a bottle, will enhance the flavor.

How Long Does Homemade Wine Take to Ferment?

How long will it take the mixture you’ve put together to turn into alcohol once you have the winemaking process down?

The wine fermentation process, which is the first and most crucial step, is when the yeast consumes sugar—either that which is already present in the fermentables or that which you have added—and turns it into alcohol. The initial ferment will be finished in seven to ten days, but the entire fermentation process takes about two to three weeks to complete.

However, the fermentation process for wine involves two steps. It is necessary to perform a secondary fermentation after the primary fermentation is finished. In order to help the wine finish anaerobically fermenting, naturally clear, and bulk age, the wine is transferred off the lees (yeast sediment) from the first fermentation and into a clean carboy (glass or plastic bottle the same size as your batch). Three months to a year can pass during the secondary fermentation process. The fermentable you used, the temperature at which you’re storing the carboy, whether you want the wine to clear naturally or with the aid of a clearing agent, and how you want to finish the wine all affect how long it takes.

The bottle is where bulk aging continues after the secondary fermenter!

How Long Should You Age Your Wine?

We’ve talked about the minimum time in general for wine to age and be ready for drinking, but what determines how long you should age different types of wine?

Almost all store-bought wine is immediately palatable, but all wines you make at home need to age for a while. In fact, many wines from the grocery store don’t even get better with age.

I’ll go over some characteristics of wines that can affect how they age as well as some other factors you might want to consider.

  • Red or White Wine.Generally speaking, red wines are the wines that benefit mostly from aging. White wines and rosé wines have a more “set-in-stone” aging process and don’t benefit much from any further aging than necessary.
  • Screw Capversus Cork (Amazon links). Your ability to age wine varies depending on whether you use corks or screw caps to close your bottles. Wines corked shut never completely seal, letting some oxygen into your wine bottle. As a result, your wine may eventually acquire new flavors and improve in maturity.

Your wine is probably not intended for aging for several years, as demonstrated earlier, if you are using a screw cap. Screwcap wines are usually your “everyday” wine, which can be opened and enjoyed and then put back into storage, whereas a longer-aging wine with a cork is often enjoyed in full the day you open it for the best experience.

  • The aging potential of expensive wine is frequently greater than that of cheaper wine, whether you are making it yourself or purchasing it. Cheap wines taste fantastic but, as was already mentioned, are frequently consumed shortly after purchase. What you put into making wine often has a direct correlation with its ability to age for a better wine tasting experience.

How to Store Your Wine?

The ideal environment must be provided for wine aging in order to be successful. Here are some general guidelines on how to properly store your wine:

  • Keep your aging wine bottles away from sunlight, as it can damage the content of your wine
  • Since wine must be kept cold, basements are frequently used because they provide a relatively stable temperature and humidity that is ideal for wine aging.
  • Wine Fridge. Utilizing a refrigerator with preset temperatures is a good option if you don’t have a basement. The drawback of this is that cork bottles won’t allow as much fresh oxygen to enter the bottle as bottles that are allowed to age naturally in a basement.
  • Right Temperature. The temperature should be maintained between 55 and 60 degrees Fahrenheit in the room or refrigerator you are using to age your wines. Check for more storing red wine tips.

How Long Does It Take to Make Wine at Home?

In conclusion, the minimum time it takes from making your own wine to being able to taste is 2 months. This includes the entire process of making it, the fermentation process and a minimum bottle aging process.

Rushing the wine opening is a very bad idea.

Can Homemade Wine Make You Sick?

The short answer is that regular store-bought wine cannot generally make you sicker than homemade wine.

In contrast to the manufactured wines you find in stores, the likelihood of making mistakes when homebrewing wine is obviously higher.

Unless you really screw up, homemade wine cannot kill you.

Simply put, hostile bacteria that can seriously infect you and pose a life-threatening threat are not permitted during the production of either beer or wine.

Although there are some instances where something can go wrong and give you hints that the winemaking is the cause of your illness, most of the time, errors made by humans during the wine-brewing process are to blame.

Here are some things that can go wrong and possibly make you a bit sick when drinking and making homebrewed wine:

Lack of Sanitation

This is a general rule when homebrewing anything, always sanitize literally everything (This includes all of your supplies, such as bottles, airlocks, tubes, vials, and even some ingredients (Amazon link). Along with this, you can even purify the water you use to completely delete any form of threat that hostile bacteria can enter your wine batch.

Use of Natural Yeast

In an earlier blog post, I talked about the natural fermentation that some winemakers use. These recipes that use natural yeast rely on the yeast that is present in the air and on grapes, but generally have a higher risk of contamination than those that use yeast that has been manually added.

By employing this technique, you enable yeast to enter your wine, but you also enable unwanted bacteria to potentially enter your wine batch, which may lead to issues.

Although it’s unlikely to be fatal, it can definitely upset your stomach. The chance that these bacterias actually affect you aren’t high since as mentioned, most bacteria simply can’t live in the wine as the fermentation process takes hold.

Use of the Wrong Container

If you are putting together your own homemade kit, keep in mind to acquire a food-grade container (Amazon link). If you don’t make sure that your container is food grade, it might taint your wine.

If you don’t check to see if your plastic or metal container is suitable for making wine, you may in very rare instances become very ill or even develop lead poisoning.


People’s complaints that homemade wine gives them headaches more than store-bought wine can be found on a number of message boards.

This is caused by an increase in histamines and tannins in the homemade wine, and the science behind it is quite straightforward.

When making wine at home, the ratio between the two can change quite frequently, giving you headaches from some of your batches.

You might want to think about changing your procedures or looking for a new recipe if it persists in this manner.

If your winemaking goes wrong, these are the typical things that can occur.

As you can see, they aren’t all that bad, and the majority are extremely uncommon. Go for it if you’re interested in making wine at home; the likelihood that you’ll fail in a way that could endanger your health is extremely remote.

You are not very likely to experience the risks listed above as long as you sanitize everything and maybe avoid natural fermentation as a beginner.

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